IN THE ABATTOIR (FINAL PRODUCTION)

 By Precious Adom - November 01, 2021

Meat may be defined as the fleshy part of edible animals such as cattle, swine, goat and sheep) Some others add the muscles,  fat , tendons and ligaments. As a source of protein, it is an esseal part of a well balanced meal for meat lovers. Meat consumption is widespread irrespective of one’s religion, beliefs and  traditions, Ghana is not excluded. 



A recent study show that between 1970 and 2019, total production of meat of Ghana grew substantially from 79,589 to 298,559 tonnes rising at an increasing annual rate that reached a maximum of 11.70% in 1977 and this indicates the love most Ghanaians have for meat. But how well are they familiar with the processes and practices that produce the meat they enjoy so much? A veterinary officer at the Accra Abattoir, Michael Obeng Amoako walked us through what happens in the abattoir.



He explained that the first and foremost things the check out for is the general health and condition of the animal before slaughtering which is termed as ante mortem examination. He stated some of the rights these animals have and under what conditions these animals must not be slaughtered such us being pregnant. Also some diseases that could be found on the animals and also some diseases that can affect humans.


Moving on, he stated how long the animals are supposed to be kept for further examination before being slaughtered. Also, he demonstrated how they check out for some other infections within the meat after slaughtering.

 

According to the Food and Agriculture Organisation, every meat that goes out to the market must undergo some critical examinations.

So the next time you have any animal be it goat, sheep or cattle, bear in mind that there are some legal procedures that these animals must go through, and these animals to have their rights.



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