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Domestic News
November 1, 1918
Conway Weekly Times
Conway, Faulkner County, Arkansas
What is this article about?
Advice on preparing animals for slaughter: fast 24-36 hours, provide water, avoid excitement or overheating, handle carefully to ensure proper blood drainage, meat quality, and preservation.
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Preparing Animals for Slaughter.
It is important that an animal intended for slaughter should be kept without food for 24 to 36 hours. If kept and the stomach is gorged and the blood vessels loaded. In such a condition it is impossible to drain out the blood thoroughly when the animal is bled, and a reddish colored, unattractive carcass will be the result.
Food in the stomach decomposes very rapidly after slaughter, and where the draining of the blood is slow the gases generated often flavor the meat. Water should be given freely up to the time of slaughter, as it keeps the temperature normal and helps to wash out the system, resulting in a nicely colored carcass.
The care of animals previous to slaughter has considerable effect on keeping qualities of the meat. It is highly important that they be not excited in any way sufficiently to raise the temperature of the body. Excitement prevents proper drainage of blood vessels, and if extreme will cause scouring of the meat very soon after dressing. In no instance should an animal be killed immediately after a long drive or after a rapid run about the pasture. If heated by such cause it is far better to allow it to rest overnight before killing than to risk the meat spoiling. The flesh of an animal that has been overheated is usually of a pale color and very often develops a sour or putrid odor within three or four days after being dressed.
It is also essential that the animal be carefully handled so as not to bruise the body. Bruises cause blood to settle in the injured part of the body, and often cause loss.
A 36 hour fast, plenty of water, careful handling, and rest before slaughter are all important in securing meat in the best condition for use, either fresh or for canning purposes.
It is important that an animal intended for slaughter should be kept without food for 24 to 36 hours. If kept and the stomach is gorged and the blood vessels loaded. In such a condition it is impossible to drain out the blood thoroughly when the animal is bled, and a reddish colored, unattractive carcass will be the result.
Food in the stomach decomposes very rapidly after slaughter, and where the draining of the blood is slow the gases generated often flavor the meat. Water should be given freely up to the time of slaughter, as it keeps the temperature normal and helps to wash out the system, resulting in a nicely colored carcass.
The care of animals previous to slaughter has considerable effect on keeping qualities of the meat. It is highly important that they be not excited in any way sufficiently to raise the temperature of the body. Excitement prevents proper drainage of blood vessels, and if extreme will cause scouring of the meat very soon after dressing. In no instance should an animal be killed immediately after a long drive or after a rapid run about the pasture. If heated by such cause it is far better to allow it to rest overnight before killing than to risk the meat spoiling. The flesh of an animal that has been overheated is usually of a pale color and very often develops a sour or putrid odor within three or four days after being dressed.
It is also essential that the animal be carefully handled so as not to bruise the body. Bruises cause blood to settle in the injured part of the body, and often cause loss.
A 36 hour fast, plenty of water, careful handling, and rest before slaughter are all important in securing meat in the best condition for use, either fresh or for canning purposes.
What sub-type of article is it?
Agriculture
What keywords are associated?
Animal Slaughter
Livestock Preparation
Meat Quality
Farming Advice
Domestic News Details
Event Details
Guidelines for preparing livestock for slaughter include withholding food for 24-36 hours to allow thorough blood drainage, providing ample water to maintain normal temperature and aid cleansing, avoiding excitement or overheating to prevent poor meat quality and spoilage, and handling carefully to avoid bruises.