गो प्रेमी संघ
भारत की संस्कृति मूलत: गौ संस्कृति है। भारतीय समाज ने गाय को माँ की संज्ञा से पुकारा है।
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तिल धान्य नहीं,गाय पशु नहीं है। गाय के प्रादुर्भाव की कथा समुद्र मंथन से प्रारम्भ होती है। समुद्र मंथन से कामधेनु रुपी पांच गौ माताएं प्रकट हुई - नंदा,सुभद्रा,सुरभि,सुशीला,बहुला
इन पांच गौमाताओं की सेवा हेतु पंच ऋषियों ने इन्हें प्राप्त किया- जमदग्नि,भारद्वाज,वशिष्ट,असित,गौतम।
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बिल गेट्स और ट्विटर के संस्थापकों सहित कुछ बड़े नामों, वे नकली मांस खाने के लिए जनता को प्रेरणा दे रहे है , और वे यह जो दुनिया को बदल सकता है ऐसा दांव लगा रहे हैं. एनबीसी क्रेग मेल्विन रिपोर्ट. Http://on.today.com/1itQBGx: वीडियो देखने के पशु समानता का पालन करें ‘#Meatless’ meat: Is it the future?
Some big names including Bill Gates and the founders of Twitter, think they’ve figured out a way to get the masses to eat mock meat, and they’re betting it could change the world. NBC’s Craig Melvin reports.
Cow Slaughter through Stunbolt Gun ( वीडियो नीचे वाले लिंक में है )
https://www.youtube.com/watch?v=pmX1wVYGzLk
A captive bolt pistol (also variously known as a cattle gun, stunbolt gun, bolt gun, or stunner) is a device used for stunning animals prior to slaughter.
The bolt itself is a heavy rod made of non-rusting alloys, such as stainless steel. It is held in position inside the barrel of the stunner by means of rubber washers. The bolt is usually not visible in a stunner in good condition. The bolt is actuated by a trigger pull and is propelled forward by compressed air or by the discharge of a blank round ignited by a firing pin. After striking a shallow but forceful blow on the forehead of the animal, spring tension causes the bolt to recoil back into the barrel.
The captive bolt pistol was invented in 1903 by Dr. Hugo Heiss, former director of a slaughterhouse in Straubing, Germany
The captive bolt pistols are of three types: penetrating, non-penetrating, and free bolt. The use of penetrating captive bolts has, largely, been discontinued in commercial situations in order to minimize the risk of transmission of disease.
In the penetrating type, the stunner uses a pointed bolt which is propelled by pressurized air or a blank cartridge. The bolt penetrates the skull of the animal, enters the cranium, and catastrophically damages the cerebrum and part of thecerebellum. Due to concussion, destruction of vital centres of brain and an increase in intracranial pressure, the animal loses consciousness. This method is currently the most effective type of stunning, since it physically destroys brain matter(increasing the probability of a successful stun), while also leaving the brain stem intact (thus ensuring the heart continues to beat during the bleed. This however has no bearing on the efficacy or speed of the bleed, as cardiac output requires a venous return, as venous supply is severed, this does not occur.[citation needed] The bleed hence relies on gravity and not a heartbeat). Brain matter is allowed to enter the blood stream, possibly contaminating other tissue with bovine spongiform encephalopathy (BSE, colloquially known as mad cow disease).
The action of a non-penetrating stunner is similar, but the bolt is blunt with a mushroom-shaped tip. The bolt strikes the forehead with great force and immediately retracts. This concussion is responsible for the unconsciousness of the animal. This type of stunner is less reliable at causing immediate and permanent unconsciousness than penetrating types; however, it has undergone a resurgence of popularity due to concerns about mad cow disease. In the European Union, this captive bolt design is required for slaughter of animals that will be used for pharmaceutical manufacture.[2]
The free bolt stunner is used for the emergency, in-the-field euthanasia of large farm-animals that cannot be restrained. It differs from a true captive bolt gun in that the projectile is not retractable; it is similar in operation to a powder-actuatednail gun or conventional firearm. Capable of firing only when pressed firmly against a surface (typically the animal's forehead), the device fires a small projectile through the animal's skull. The veterinarian can then either leave the animal to die from the projectile wound, or administer lethal drugs.
With cattle, goats, sheep, and horses,[3] a penetrating stunner is typically used since it destroys the cerebrum while leaving the brain stem intact; this results in a more consistently reliable stun, and ensures the animal's heart continues to beat during the bleeding process. Captive bolts allow for meat trimmings from the head to be salvaged. In some veal operations, a non-penetrating concussive stunner is used in order to preserve the brains for further processing.
Captive bolt stunners are safer to use in most red meat slaughter situations. There is no danger of ricochet or overpenetration as there is with regular firearms.
The cartridges typically use 2 to 3 grains (130 to 190 mg) of smokeless powder, but can use up to 7 grains (450 mg) in the case of large animals such as bulls. The velocity of the bolt is usually 55 metres per second (180 ft/s) in the case of small animals and 75 metres per second (250 ft/s) in the case of large animals.
There are certain specific stunning sites for various animals:
Polled livestock generally: At the center of forehead, the shot being directed towards the gullet. Some animals, such as old Herefordcattle, which have too much hair on the forehead, and bulls, which have too thick a skull, are stunned at the back of the poll. This is known as "poll knocking". It can render livestock unconscious, but may require more attempts since the placement of the bolt is more difficult.
Other cattle: At or below the point of intersection of two imaginary lines drawn from the base of each horn to the inner canthus of the opposite eye.
Pig: On the forehead at a point 25 mm above the eyes, with the stunner directed towards the gullet.
Sheep and goat: Below the ridge which runs under the base of the horn. The direction of the shot is towards the gullet.
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So popular as a fast food is beef on rice that the “gyudon war”
waged by its top three vendors — Sukiya, operated by Zensho Holdings
Co., Yoshinoya of Yoshinoya Holdings Co. and Matsuya, run by Matsuya
Foods Co. — is a frequent media topic.
Following are some questions and answers about the beef bowl battle. When did the gyudon war start heating up?
Seiichiro Samejima, chief analyst at Ichiyoshi Research Institute,
said Japan’s fast-food industry entered a price-cutting phase in 2000.
McDonald’s kicked off the war by halving the price of hamburgers and
cheeseburgers on weekdays to just ¥65 and ¥80, respectively, in February
that year, launching a marketing campaign focused on reasonable prices.
At that time, the yen had just finished appreciating from 140 to the dollar in July 1998 to 105 at the beginning of 2000.
Matsuya responded in September by cutting the price of a regular bowl
of gyudon to ¥290 from ¥400, while Sukiya answered by going from ¥400
to ¥280 in March 2001.
Venerable Yoshinoya was the last to jump on the bandwagon, slashing its price to ¥280 from ¥400 in August 2001. How did the war unfold and who were the winners?
All three gyudon chains struggled to boost sales and profits after
being ambushed by the mad cow scare that began in Europe with tainted
feed.
Japan’s first cow infected with bovine spongiform encephalopathy, or
BSE, was found in September 2001. The farm ministry’s admission that it
ignored a November 2000 EU warning that BSE was likely to hit Japan only
worsened the fallout.
The price war continued until BSE spread to the U.S., prompting Japan to ban U.S. beef imports in 2003.
Without access to U.S. beef, gyudon operators were forced to stop selling the dish because many of them relied on it.
Sukiya and Matsuya started selling gyudon again in 2004 by using beef
from other countries, but Yoshinoya was particular about using U.S.
beef and did not resume gyudon sales until 2006, experimenting with
pork.
After cooling down, Samejima said the gyudon war resumed when Matsuya
and Sukiya moved to cut prices after the global financial crisis
unfolded in 2008.
A regular bowl of gyudon now goes for ¥270 at Sukiya, ¥290 at Matsuya and ¥300 at Yoshinoya. Who does the balance of power favor?
With 1,984 shops as of March, relative newcomer Sukiya has more outlets than Yoshinoya’s 1,195 and Matsuya’s 1,034.
Founded in 1899, Yoshinoya has the longest history and was once the industry leader.
In 2000, Yoshinoya had more stores than Sukiya and Matsuya. But
Sukiya rebounded and expanded rapidly, while Yoshinoya remained hobbled
by BSE until 2006.
Sukiya passed Yoshinoya in terms of number of shops in 2008. Then
Zensho, Sukiya’s parent company, turned into Japan’s top fast-food firm,
logging higher sales than burger giant McDonald’s in fiscal 2010. How big has the gyudon market become over the years?
Samejima said the size of the gyudon market was estimated at ¥350
billion in fiscal 2012, compared with ¥160 billion in fiscal 2000.
By comparison, the larger markets for hamburgers and family
restaurants were estimated at about ¥700 billion and ¥1 trillion,
respectively. What are the characteristics of each brand?
Yoshinoya probably has the strongest brand recognition as Japan’s
oldest gyudon chain, while Matsuya was founded in 1966. Yoshinoya is
popular with older as well as younger men.
Sukiya, founded in 1982, is known for its toppings, such as grated
daikon radish, seasoned cod roe with mayonnaise and grated yam, and
frequently comes up with new ones. It also offers tuna and chicken
bowls.
Sukiya has tried to broaden gyudon’s historical image as food for men
by targeting women and families. Its stores, for example, provide
tables where families and women can sit together, instead of the
ubiquitous counters. It also offers smaller bowls for women and puts
other items on the menu meant to attract them.
Matsuya is known for spicing up its gyudon offerings with combination
sets featuring barbecued beef short ribs and hamburger patties. It
constantly revises its menu with combos and gyudon toppings to keep
things interesting. How do consumers view the three top chains?
An Internet survey conducted by Softbrain Field Co. in 2013 asked
3,127 people which gyudon chain they liked most. The answers were 39
percent for Sukiya, 38 percent for Yoshinoya and 15 percent for Matsuya.
Among women, Sukiya was most popular with 44 percent, followed by Yoshinoya with 35 percent.
“Sukiya has a variety of menus and many of them are easy for females
to eat. Spoons also make it easier to eat,” said a 25-year-old female
respondent.
But among men, Yoshinoya tops Sukiya, with 43 percent of those
surveyed picking it as their favorite. Yoshinoya is also popular with
older customers. What is the latest trend?
“The price battle has calmed down and the consumers don’t seem to
respond well to the price anymore,” said Samejima, adding that product
development is more important.
For instance, Yoshinoya has scored a recent hit with a sukiyaki hot pot meal that costs ¥580.
The dish actually runs counter to Yoshinoya’s motto of speedy service
at a reasonable price. The sukiyaki is relatively expensive and takes
several minutes to prepare. Its popularity, however, suggests that
prices have hit bottom and consumers are now looking for added value. Are others poised to enter the market?
Designing a system that allows an operator to serve gyudon cheaply
isn’t easy, so the bar potential entrants must clear is high, Samejima
said.
“The ability to serve cheap gyudon is a hurdle. If it was (OK to sell
gyudon for) ¥500 or ¥600,” others might enter the market, he said.
One who tried was Sanko Marketing Foods. It launched its Tokyo Chikara Meshi stores in 2011 but has struggled to turn a profit.
