ANIMALS FOR SLAUGHTER.

Dominion, Volume 6, Issue 1708, 27 March 1913, Page 8

ANIMALS FOR SLAUGHTER.

TOINTS BY AN EXPERT. Animals intended for slaughter should, according to Professor A. Boss, o_f Canada, bo kept off feed from. 21 to 30 hours. It kept oil full food the system is gorged and the blood, loaded with assimilated nutrients, is driven to the extremities of the capillaries. In such a, condition it is 'impossible) to drain out the veins thoroughly when the animal is bled, and, a reddish coloured, unattractive carcass will be tho result. The blood is the most easily .decayed substance iu the animal carcass,. and of ten causes trouble in the curing: of meat. Food in .tho stomach decomposes very rapidly after slaughter, and if -the dressing is slow the gases generated often flavour tho meat. Watorshould be given freely up to the time of.'slaughter, as it keepsi tho temperature, normal and helps t'o wash the effete matter out of the system, resulting in a iiicely coloured carcass. It is important that the animals be not excited in any way sufficiently to raise the temperature of the body previous'to killing* Excitement prevents proper drainage, of th<> blood vessels, and, if extreme, < will cause souring of the meat very soon after dressing. Iu no instance should'? an animal be killed immediately after a .long drive or r.fter a rapid run in the; pasture. • Tho flash from animals over-heated .is'usually pale iu colour and often develops a sour or putrid odour within three or four days after being dressed. ■ Tho animals should not bo chascd-or driven rapidly nor should they be handled in such a way as to bruise tho bodies. Bruises cause blood to stayin that portion of the body affected, and often causo tho loss of a considerable portion, lof tho carcass. • A 3l)-hour fast, plenty of water, careful hitiidling, and rest before slaughter are all, important in securing meat in tho best,condition' for use, either fresh or for curing purposes. '