Section: Section 2. Slaughtering techniques | FST3122: Meat Science and Technology | UNIVERSITY OF RWANDA - Elearning Platform

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Section outline

Dear Students,

This section deals with the slaughtering techniques for different animal species as well as meat handling techniques after slaughter. The hygienic aspects of meat during the slaughtering process are also considered. Kindly refer to the handout herewith attached for further details.
- Select activity Slaughtering Techniques
  
  Slaughtering Techniques File PDF
  
  Students must
  
  Mark as done
  
  388.0 KB
- Select activity Reading material: slaughtering techniques
  
  Reading material: slaughtering techniques Folder
  
  Students must
  
  Mark as done
- Select activity Slaughtering technique: Pig slaughtering line
  
  Slaughtering technique: Pig slaughtering line URL
  
  Students must
  
  Mark as done
- Select activity Slaughtering line for pig
  
  Students must
  
  Mark as done
- Select activity Cattle slaughtering line
  
  Students must
  
  Mark as done