Moluch 353 c indd

Ключевые слова:
 бойня, животные, мясник, Кабул, Афганистан.
A
mong the parameters or factors that play essential role in the 
preparation of healthy food, especially meat, are the stan-
dard centers for the slaughter of animals. If a healthy, disease-free 
animal is brought to these centers for slaughter, processing, storage, 
distribution, and consumption, but the slaughterhouse is not 
standard, it is possible that in all of the above steps, products obtained 
from animals for feeding are exposed to various disease agents. It 
also causes heavy economic, social and psychological damages to 
society. Slaughtering animals in slaughterhouses are a legal, moral 
and cultural act that shows the observance of the new principles and 
foundations of urban culture. Psychologically, the slaughter of an-
imals in public places and in front of the eyes of children and in-
fants has not taken place and has not had a negative impact on their 
psyche and will not cause violent behaviors in these people in the 
future Ahmad and Ahmadi (2016). Preventing the killing of animals 
in different parts of the city, preventing the hanging of carcasses, 
as well as preventing the shedding of blood and waste from their 
slaughter, will be good for having a clean and beautiful city. Stan-
dard killings can prevent serious threats to public health and the 
dangers of public health; in addition to preventing environmental 

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“Young Scientist”
. 
# 11 (353)
. 
March 2021
205
Veterinary Science
pollution, it prevents the accumulation of stray animals, insects and 
rodents, which plays an important role in preventing the spread 
and transmission of various infectious diseases and also reduces the 
waste of animal products, especially animal by-products at the time 
of slaughter.
The possibility of secondary contamination of meat is possible 
throughout the slaughter of animals, from the skinning of the an-
imal to the evacuation of internal organs and all stages of slaughter. 
After killing the pathogens around the meat, including knife 
contamination, contamination of the slaughterhouse, contamination 
of the butcher’s hands, microorganisms of the digestive system, etc, 
can easily turn the product into contaminated and unhealthy meat 
Murtazawi and Mahoong(1381). When the animals are slaughtered, 
the abdomen is then opened, and the internal organs must be 
removed, and the empty limbs of the breasts must be removed, 
and then the carcasses are washed with clean water and hung in an 
atrium where the temperature reaches 5 degrees Celsius. It should be 
remembered that in the first step, the skin of slaughtered animals is 
pulled, because its internal organs cannot be touched without being 
peeled. In order to cool the meat for the next steps, it is necessary to 
put the carcasses of the animals in the refrigerators and transporting 
the carcasses of the animals completely is also a difficult task. In the 
development of meat preparation stages, it is necessary to cut it into 
pieces, and according to market demand, animal carcasses with ex-
cellent nature and quality should be cut into pieces, although they are 
distributed to wholesalers in large pieces Dawlat Khah (1387). The 
above issues are practiced in a standard slaughterhouse.