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[Fr.], building for butchering. The abattoir houses facilities to slaughter animals; dress, cut and inspect meats; and refrigerate, cure, and manufacture byproducts. The largest abattoirs are those of the meatpacking industry.
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wholesale business of buying and slaughtering animals and then processing and distributing their carcasses to retailers. The livestock industry is among the largest in the world.
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(in Russian, uboinyipunkt), an enterprise where livestock is butchered for meat. Slaughterhouses are found in settlements not serviced by meat-packing plants. A slaughterhouse has a stockyard, a slaughter room, rooms for handling meat by-products, fat products, and entrails, a hide-salting room, and a room for processing wastes. A refrigeration room is used to store perishable products. Slaughterhouses process meat, meat by-products, melted food fats, entrails, preserved hides, industrial fats, and boiled animal feeds. All processes are based on simple technology and must comply with hygienic and sanitary standards. Veterinary workers supervise the reception and slaughter of animals, as well as the processing and marketing of food and industrial products.
Industrial livestock-raising complexes, large cattle farms, sovkhozes, kolkhozes, and other agricultural enterprises have slaughterhouses for the slaughter of diseased livestock when this is determined necessary by veterinarians.