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Training on hygienic slaughter practices and abattoir management organized at Meat Technology Unit.

Posted on Dec 03 2017

Meat has a unique place in human diet as it offers a concentrated source of energy and all essential nutrients at affordable prices. However, the meat sector in the country is plagued by deficiency of meat-purpose animals, inadequacy of hygienic slaughter facilities, issues of adverse environmental impact and consequent local dissent, all of which culminate in generating a product that is grossly contaminated, highly perishable and potentially unsafe to consume. With more than 90 percent of the population being meat consumers, Kerala has a unique role in exemplifying the sustainability of meat industry in the country. One of these key issues is to equip the meat technicians or butchers with the basic aspects of animal health, animal welfare, hygienic slaughter practices, personal hygiene and animal waste management as related to the quality and safety of meat that they harvest and market. With the objective of tackling such issues, a training programme for 50 veterinary Surgeons of the Animal Husbandry Dept, Kerala in two batches was conducted on 21-22 and 28-29th November, at the Meat Technology Unit, Mannuthy.

The programme was inaugurated by Dr. V M Harris, President, Kerala State Veterinary Council. Lack of awareness and skill on scientific and humane slaughter methods are the major issues we are facing today, said Dr. Harris. The trained and well-informed butchers may be further be referred to as meat technicians rather than butchers, so as to displace any associated stigma. Dr. B.Sunil, Professor and Head, Meat Technology Unit, Mannuthy made the key-note address. He pointed out that the Veterinary Officers should play proactive roles in various sectors of meat industry including slaughterhouse construction, waste management, hygienic slaughter practices and welfare of meat animals. They should be acting as key resource persons for training the butchers and meat handlers of LSG institutions, he added.

The training programme had various lec-dem sessions on slaughter practices for different species with potential areas of intervention. The trainees also had a unique hands-on experience with preslaughter mechanical stunning of large animals. The unique process of dry rendering was demonstrated to the trainees, which offers a potential solution for the management of organic waste materials including those generated from chicken slaughter facilities. Various faculty of Kerala Veterinary and Animal Science University led the classes. The KVASU will design and implement follow-up trainings on scientific and humane slaughter methods for butchers with the help of LSG institutions, said Dr.V. N. Vasudevan, co-ordinator of the training programmes.

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