Slaughtering: Large animals are slaughtered as per the Islamic rites by halal method. In majority of units stunning facility is not available, and the animal is pushed on the floor for slaughtering and bleeding.

Goats and sheep are slaughtered either by halal or jhatka methods as per the needs of consumers. The animal is stunned with the help of electric stunner in mechanized slaughter houses, whereas in manual slaughter houses stunning is not practiced before slaughtering.

Dressing: The dressing operation consist of removal of horns, legs, head trimming, demasking, flaying of abdomen and chest and removal of hide or skin.

Evisceration: In this process, edible and non edible offal are segregated. While the edible offal are cleaned with water and sold, the non edible portions are disposed of as solid waste In mechanised slaughter houses, dressing and evisceration is carried out in hung position with the help of equipments.

In case of pig slaughtering also the basic unit operations viz. slaughtering and bleeding, dressing, and evisceration are identical to large animals (bovines) and goat and sheep slaughtering. Only the additional operations are stunning, scalding and dehairing.

Stunning: The animal is stunned with an electronic instrument. Subsequently, sticking is done and body is hoisted on rail to ensure complete bleeding.

Scalding: For dehairing, the carcass is dipped into hot water at 60 ^oC for 5 minutes to relax the muscles and make the dehairing operation easier.

Dehairing: Animal is transferred to a mechanical dehairing machine. The final dehairing is done manually or by using gas burner. Thereafter, the dehaired carcasses are washed. In manual slaughtering, stunning is not practised and dehairing is done manually.