Plant Layout ,Design and Construction of an Abattoir

We may be aware that present conditions of slaughterhouses are unhygienic and create environmental pollution. The pollution control departments of the State and Central Government face tremendous task to prevent and control pollution arising out of meat industry and to make available hygienic and disease free meat to consumers. 

Abattoir Practices Setting up of modem abattoir and modernization of existing slaughter house will result in benefits as follows: 

• The production of meat and poultry products will be hygienic and wholesome in organized slaughter houses. 
• Illegal and unauthorized slaughter and slaughter of diseased animals will be restricted. 
• Effluent treatment plant and disposal of wastes will prevent surrounding water and air pollution.
• Flies, mosquito menace in the area will be minimized due to disposal of slaughter house wastes hygienically. 
• New opportunity in and around the plant will open up to provide employment. 
• Export of surplus meat will earn valuable foreign exchanges. 
• Primary producer will be benefited by organized marketing and proper grading of livestock. 
• Finally local authorities and Government will fulfill their responsibility to provide hygienic, safe and wholesome meat to consumers. 

The Municipality/Local bodies, State and Central Government, Airport Authorities provide clearance to establish such units. A good plant layout, design and construction ensure: 

• Appropriate maintenance, cleaning and disinfection of plant and building to minimize contamination 
• Surface and material which a in contact with meat a nontoxic, suitably durable and easy to handle, maintain and clean. 
• Facilities are provided for air circulation, temperature and humidity control. 
• Effective control of flies, insects and other pests. 
• Production of safe meat for marketing and human consumption. 

The plant layout, design and construction of an abattoir facilitate for efficient and hygienic processing of meat. It is desirable to have separate abattoir for cattle, sheep, goat, pig and poultry as per local requirements. The number of animals to be slaughtered depends on market requirement of meat and provision for disposal of byproducts, hides, skins, offal's, blood and condemned material. We used to decide the capacity of the abattoir depending on number of factors such as type and number of livestock to be handled, their availability within the range of abattoir, transport cost of live animals and finished meat and meat products to market. Also average age of animal slaughtered and average dressed weight of carcass are important for meat quality and economic returns. 

Mechanized abattoirs have advantage to provide quality meat for domestic use and surplus for export. However, for rural area and small town where the meat is consumed on the same day of slaughter, hot carcass meets the local requirement.