PREPARING FOR SLAUGHTER.
Experience dictates that an animal intended for slaughter should be kept from eating for twenty-four to thirty-six hours before killing. If kept on full feed the system is gorged and the blood, loaded with assimilated nutrients, is pumped to the extremities of the capillaries. It is impossible to thoroughly drain the blood from the veins when the animal is bled, and the result will be a reddish-colored, unattractive carcass. Again, food in the stomach decomposes very rapidly after the animal is slaughtered. Where the dressing is slow, as it must be on the farm, the gases generated from the stomach often flavor the meat. It is well to give water freely up to the time of slaughter as it aids in keeping the temperature normal and helps in cleaning out the system, resulting in a nicer colored carcass.
It is but natural that the condition of animals prior to slaughter should have a positive effect on the keeping qualities of the meat. There should be no excitement sufficient to raise the temperature of the body. Excitement creates fever, prevents proper drainage of the blood vessels, and, if intense, will cause souring of the meat very soon after dressing. No animal should be killed after a long drive or rapid run about the pasture. It is always better in such cases to permit the animal to rest over night rather than to risk spoiling the meat. The flesh of an animal that has been overheated and then killed is usually of a dark color and frequently develops a sour odor within a few hours after dressing. Bruises cause blood to settle in the affected portions of the body, often causing loss of a considerable part of the carcass. A 24-hour fast, ample water, careful handling and rest are necessary in order that the meat may be in the best condition for immediate use or curing.