1. Emergency slaughter
Emergency slaughter of animals is carried out because of either accident or disease.
Common causes of emergency slaughter are:
(1) Fractures of limbs or pelvis.
(2) Extensive bruising or injuries, e.g. accidents and trampling during transit.
(3) Respiratory distress, e.g. in choke or tympanites
(4) Prolonged recumbency, e.g. milk fever.

2. (5) Difficult parturition.
(6) Partial asphyxiation – occurring often in pigs during transit.
(7) Heat stroke – this also occurs in pigs during transit in hot weather.
It is important to bear in mind the possibility of anthrax in emergency slaughter.
The carcass and offal in any case of emergency slaughter should receive a very thorough inspection, and if there is any doubt, samples should be submitted for bacteriological examination.

3. Electrical stimulation of carcasses
Benefits claimed for this process are as follows:
(1) Tenderness is increased by up to 30%.
(2) Flavour is increased by up to 10%.
(3) Colour of the meat is better by 10%.
(4) It enables hot boning immediately after slaughter.
(5) The meat keeps longer and is said to have a shorter cooking time.

4. (6) It helps in the bleeding process.
(7) It prevents cold shortening in lambs.
There are various methods of carrying out the process, but probably the best and safest is the one using a low-voltage stimulation unit, which is earthed through the overhead rail and its own earth.
Immediately after sticking, a skull probe is inserted into the skull through the hole made by the captive bolt. A charge of 90 volts is applied for about 30 seconds. In cattle the probe passes through the medulla and into the spinal cord.

5. Hot deboning of carcasses
A very high degree of hygiene is required in this fairly recent innovation.
Instead of removing the meat from cold joints the meat is removed from the warm carcass.
The muscles are seamed out to a great extent so that there is less drip loss and there is a better color and shape to the final product. A side of beef can be deboned by one operative in less than 1 hour.

6. Muscular System
The movements of animals are brought about by the contraction of muscles.
The muscles contract or shorten in response to impulses conveyed to them by nerves.
Muscles only stretch beyond the normal in abnormal situations resulting in strains or torn muscles.

7. Muscle tissue is composed of small elongated cells or muscle fibres
Muscle tissue is composed of small elongated cells or muscle fibres. These are bound
in bundles by connective tissue. The fibres vary in size but average 2.5cm * 0.05mm.
They are cylindrical in shape with rounded ends. Many become elongated into tendons,
which attach or insert into bones. The fibres consist of a sheath or sarcolemma enclosing
the contractile substance.

8. Composition of Meat
Meat is defined by the Codex Alimentarius as “All parts of an animal that are intended for, or have been judged as safe and suitable for, human consumption”. Meat is composed of water, protein and amino acids, minerals, fats and fatty acids, vitamins and other bioactive components, and small quantities of carbohydrates.

9. Nutritional composition of meats per 100g**
Product Water Protein Fat Ash kJ*
Beef
(lean)
carcass
Pork
(lean)
carcass
Veal
(lean)
Chicken
Venison
(deer)
Beef fat
(subcutaneous)
Pork fat (back fat)

10. Lean red meats are:
An excellent source of high biological value protein, vitamin B12, niacin, vitamin B6,
iron, zinc and phosphorus
A source of long-chain omega-3 polyunsaturated fats, riboflavin, pantothenic acid,

11. selenium and possibly also vitamin D
Mostly low in fat and sodium
Sources of a range of endogenous antioxidants and other bioactive substance

12. Meat quality
is normally defined by the compositional quality (lean to fat ratio) and the palatability factors such as visual appearance, smell, firmness, juiciness, tenderness, and flavour. The nutritional quality of meat is objective yet "eating" quality, as perceived by the consumer, is highly subjective.

13. Visual Identification
The visual identification of quality meat is based on colour, marbling and waterholding capacity. Marbling is small streaks of fat that are found within the muscle and can be seen in the meat cut. Marbling has a beneficial effect on juiciness and flavour of meat. Meat should have a normal colour that is uniform throughout the entire cut. Beef, lamb, and pork should also have marbling throughout the meat.

14. Smell
Another quality factor is smell. The product should have a normal smell. This will be different for each of the species (i.e. beef, pork, chicken), but should vary only slightly within the species. Any rancid or strange smelling meat should be avoided.

15. Firmness
Meat should appear firm rather than soft. When handling the retail package, it should be firm, but not tough. It should give under pressure, but not actually be soft.
التماسك

16. Juiciness
Juiciness depends on the amount of water retained in a cooked meat product. Juiciness increases flavour, helps soften meat - making it easier to chew, and stimulates saliva production in the mouth. Water retention and lipid content determine juiciness. Marbling and fat around edges helps hold in water. Water losses are from evaporation and drip losses. Meat aging can increase water retention and therefore increases juiciness.

17. Tenderness
Has been linked to several factors, such as the animal's age, sex or the muscle location. One important way to tenderize meat is by aging. Carcasses are aged by holding them at refrigeration temperatures for extended periods of time after slaughter and initial chilling.
الطراوة

18. Flavour
Flavour and aroma are intertwined to create the sensation the consumer has during eating. These perceptions rely on the smell through the nose and on the sensations of salty, sweet, sour and bitter on the tongue. Meat flavour is affected by type of species, diet, cooking method and method of preservation (e.g. smoked or cured).