A slaughterhouse or place of cutting Ã, ( listen ) is a facility where animals are slaughtered for consumption as food. The meat-cutting house is then the responsibility of the packaging department.
Slaughterhouses that process meat are not intended for human consumption are sometimes referred to as meters or knackeries knackers, which are used for animals that are unfit for consumption or can no longer work on farms such as working horses that are no longer functioning.
Large-scale slaughter of animals poses significant logistical problems, animal welfare issues, public health requirements, and environmental issues. Because of public reluctance in many cultures, determining where to build slaughterhouses is also problematic.
Animal welfare groups and animal rights often raise concerns about transportation, preparation, grazing, and killing methods in some slaughterhouses.
Video Slaughterhouse
Histori
Until modern times, slaughter of animals generally occurs haphazardly and is not regulated in various places. The early London map shows many storage areas on the outskirts of the city, where slaughter occurs in the open air. The terms for such slaughterhouses are messy, and there is a path called "The Shambles" in some English and Irish cities (eg, Worcester, York, Bandon) that got their name from has become a site where butchers kill and prepare animals for consumption. Fishamble Street, Dublin was formerly a fish-udder.
Movement of reform
The slaughterhouse emerged as a coherent institution in the nineteenth century. The combination of health and social problems, exacerbated by the rapid urbanization experienced during the Industrial Revolution, led social reformers to call for isolation, seizure and regulation of animal slaughter. As well as concerns arising about cleanliness and disease, there is also criticism of the practice on the ground that the effects of the killings, both on butchers and observers, "educate [d] people in the practice of violence and cruelty, so they do not seem to refrain from using it. "Additional motivation for eliminating personal slaughter is to apply a careful regulatory system for" morally hazardous "assignments of animals to death.
As a result of this tension, the meat market within the city is closed and slaughterhouses are built outside the city limits. An early framework for the establishment of a common slaughterhouse was established in Paris in 1810, under the reign of Emperor Napoleon. Five areas are ruled out in the suburbs and the feudal rights of the guild are limited.
As the meat needs of more and more people in London continues to expand, the meat market both within the city and abroad increases the level of public resistance. Meat had been traded on Smithfield Market in the early 10th century. In 1726, it was regarded as "without question, the greatest in the world", by Daniel Defoe. In the mid-19th century, within a year 220,000 head of cattle and 1,500,000 sheep would be "forcibly forced into a five-hectare area, in the heart of London, through the most narrow and busiest streets".
At the beginning of the 19th century, pamphlets were circulating on the grounds of supporting the removal of livestock markets and out-of-town relocation due to very poor hygienic conditions and brutal treatment of livestock. In 1843, Farmer's Magazine published a petition signed by bankers, salesmen, aldermen, butchers, and locals on the expansion of the livestock market.
The Parliament Act was finally passed in 1852. Under its terms, a new livestock market was built in Copenhagen Fields, Islington. The new Metropolitan Livestock Market was also opened in 1855, and West Smithfield was abandoned as waste land for about a decade, until new market development began in the 1860s under the authority of the Poultry Market and Poultry Market Act of 1860. The market was designed by architect Sir Horace Jones and finished in 1868.
Tunnel tunnels are cut and closed built under the market to create a triangular intersection with railroads between Blackfriars and Kings Cross. This allows animals to be transported to slaughterhouses by train and transfer of animal carcasses to the Cold Store building, or directly to the meat market via elevators.
At the same time, the first large and centralized slaughterhouse in Paris was built in 1867 under the orders of Napoleon III at the Parc de la Villette and greatly affected the further development of institutions throughout Europe.
Settings and expansion
This slaughterhouse is governed by law to ensure good hygiene standards, prevention of disease spread and minimize unnecessary animal cruelty. The slaughterhouse must be equipped with a special water supply system to effectively clean the area of ​​blood and viscera operations. Animal scientists, notably George Fleming and John Gamgee, campaigned for a rigorous level of examination to ensure that epizootics such as rinderpest (the great outbreak of the disease covering the whole of England in 1865) would not be able to spread. In 1874, three meat inspectors were appointed to the London area, and the Public Health Act of 1875 required local governments to provide central slaughterhouses (they were only authorized to close unhealthy slaughterhouses in 1890). But the appointment of the slaughterhouse inspector and the establishment of a centralized slaughterhouse occurred much earlier in the British colony, such as the colonies of New South Wales and Victoria. In Victoria, for example, the Melbourne Act Act 1850 (NSW) "limits the slaughter of animals to the slaughterhouse, while at the same time prohibits the killing of sheep, sheep, pigs or goats at any other place within the city limits ".
Efforts have also been made throughout the British Empire to reform the practice of slaughter itself, as the methods used are increasingly criticized for causing undue pain in animals. The distinguished doctor, Benjamin Ward Richardson, spent many years developing a more humane massacre method. He started using no fewer than fourteen possible anesthetics for use in slaughterhouses and even experimented with the use of electric current at the Royal Polytechnic Institution. In early 1853, he designed a lethal chamber that would make animals die relatively painlessly, and he founded the Model of Community Cut Slaughterhouse in 1882 to investigate and campaign on a humane massacre method.
The discovery of cooling and expansion of transport networks by sea and rail allows for the export of safe meat around the world. In addition, packing meat billionaires The discovery of Philip Danforth Armor's 'demolition path' greatly increases the productivity and profit margins of the meat packing industry: "according to some, slaughtering becomes the first mass-production industry in the United States." This expansion is accompanied by rising concerns about workers' physical and mental health and controversy over the ethical and environmental implications of slaughtering animals for meat.
Maps Slaughterhouse
Design
In the latter part of the twentieth century, the layout and design of slaughterhouses in the United States was influenced by Dr. Temple Grandin. He suggested that reducing the pressure of animals led to slaughter could help slaughterhouse operators improve efficiency and profitability. In particular he applied the understanding of animal psychology to design pens and corals that channel the flocks of animals that arrive at slaughterhouses into a file that is ready for slaughter. The corals use long arches so that each animal is prevented from seeing what lies ahead and concentrates only on the back of the animal in front of it. These designs - along with solid side design elements, crowd solid gates, and reduced noise at the endpoint - work together to push the animal forward in the channel and do not reverse direction.
In 2011, Grandin claims to have designed more than 54% of slaughterhouses in the United States and many others around the world.
Mobile design
In 2010 the Modular Harvest System mobile facility has received USDA approval. It can be moved from farm to farm. It consists of three trailers, one for slaughter, one for body parts that can be consumed and one for the other body parts. Preparation for individual cuts is done at a meat-cutting or other meat preparation facility.
International variation
The standards and regulations governing slaughterhouses vary across the world. In many countries animal slaughter is governed by customs and traditions, not by law. In the non-Western world, including the Arab world, the Indian sub-continent, etc., the two forms of meat are available: those produced in modern mechanical slaughterhouses, and others from local butchers.
In some communities, animal slaughter and permissible species can be controlled by religious law, especially halal for Muslims and
In some societies, traditional cultural and religious reluctance to slaughter causes prejudice against the people involved. In Japan, where the prohibition of slaughter of livestock for food was lifted in the late nineteenth century, the newly discovered slaughter industry attracted workers mainly from burakumin villages who traditionally worked in death-related jobs ( such as executioners and administrators). In parts of western Japan, the prejudices faced by current and former residents of these "burakumin" people "are still a sensitive issue. Therefore, even the Japanese word for "massacre" (?? tosatsu ) is politically considered wrong by some pressure groups because the inclusion of kanji to "kill" (?) Should describe those who practice in a negative way.
Some countries have laws that exclude certain animal species or animal levels from slaughtered for human consumption, especially those that are taboo foods. Former Indian Prime Minister Atal Bihari Vajpayee suggested in 2004 introducing legislation prohibiting cattle slaughter across India, as Hinduism regarded cows as sacred and considered their massacres unthinkable and offensive. This is often opposed on the basis of religious freedom. Cattle slaughter and beef imports to Nepal are strictly prohibited.
Some countries practice sustainable design that allows minimal waste to be produced as waste near the water. In the Philippines, some slaughterhouses are not well designed as indicated by pollution and pollution of nearby rivers
Holds working
Cooling technology allows meat from slaughterhouses to be maintained for longer periods. This led to the concept of a slaughterhouse as a freeze working. Prior to this, canning was an option. Freezing jobs are common in New Zealand, Australia and South Africa. Countries where meat is exported for huge profits, freezing works built near the wharf, or near transportation infrastructure.
Legal
Most countries have laws relating to the treatment of animals in slaughterhouses. In the United States, there is the Humane Slaughter Act of 1958, a law requiring all pigs, sheep, cows and horses to be dumbfounded by the amazing application of the device by a trained person before being picked up on the phone. There is some debate about the enforcement of this law. This action, as is done in many countries, frees the slaughter according to religious law, such as halal shechita and halal dhabiha. The most rigorous interpretation of kashrut requires that the animal be fully wise when its carotid artery is cut off.
The Jungle's novel details the unhealthy conditions, fiction, in slaughterhouses and meat packing industries during the 1800s. This led directly to an investigation commissioned directly by President Theodore Roosevelt, and on the part of the Meat and Pure Food Examination Act of 1906, which established the Food and Drug Administration. A much larger regulatory body deals with public health and safety regulations and checks.
Animal welfare issue
In 1997, Gail Eisnitz, chief investigator for the Humane Farming Association (HFA), released a book of Slaughterhouse . Inside, he reveals an interview of the slaughterhouse workers in the US who say that, because of the speed they need to work, the animals are routinely skinned while apparently alive and still blinking, kicking and screaming. Eisnitz argues that this is not only cruel to animals but also dangerous for human workers, since cattle weighing several thousand pounds that struggle in pain tend to kick out and weaken anyone who works near them.
This would imply that certain butchers throughout the country do not follow the guidelines and regulations outlined by the Humane Slaughter Act, which requires all animals to be ruled out and thus can not hurt by some form, usually electronarcosis, before undergoing all forms of violence.
According to the HFA, Eiznitz interviewed the slaughterhouse workers who represented over two million hours of experience, who, without exception, told him that they had beaten, choked, boiled and chopped animals alive or did not report those who did. Workers describe the effects of violence on their personal lives, with some acknowledging that they are physically abusing or consuming alcohol and other drugs.
The HFA alleges that workers are required to kill up to 1,100 pigs every hour and end up taking their frustrations on animals. Eisnitz interviewed a worker, who had worked in ten slaughterhouses, about the production of pigs. He told him:
"Stress Hogs is pretty easy." If you give them too much, they have a heart attack.If you get a pig in the ducts that remove the dirt from him and have a heart attack or refuse to move, you take the meat hook and hook into the little hole.You try to do this by cutting the hip bone.Then you drag it backward.You drag this pig alive, and many times the meat hook is torn out of the little hole I've seen the hams - thighs - really tear open.I also see the intestine coming out.If the pig collapses near the front of the channel, you push the meat hook into his cheek and drag him forward. "
Fish
See also
References
External links
- Site designer of Temple Grandin's official website details the design principles, as well as many rules affecting massacres in the United States.
- Survey of Amazing Handling and Handling at Animal Slaughterhouse List of surveys, 1996-2011, US, Canada, and Australia
Source of the article : Wikipedia
0 Comments