Steps involved in slaughtering of animals in an abattoir 

• Putting animals in a holding yard and allowing them to rest in order to conserve glycogen in the body which at slaughter is converted to lactic acid that preserves meat
• Starving the animal for 16 – 24 hours and given plenty of water to reduce the amount of undigested feed and feces from the digestive canal
• Ante mortem inspection to find out whether the animal has any disease or deformity.
• Stunning to render the animal senseless on to feel pain during slaughtering
• Actual slaughter or cutting of head
• Skinning or removal of skin
• Evisceration/removal of bowel
• Meat inspection for disease signs such as tuberculosis
• Weighing
• Grading: meat is graded according to amount of fat present
• Cooling to preserve meat
• Cleaning the slaughterhouse/place

Thanks

Dr. Bbosa Science