REPORTED BY:VALDEZ, MARCO FELIX S.CANIYA, ARIANNE MAE B.

VILLA, JAMES CHRISTOPHER

S W I N ESLAUGHTERI NG PROCEDURES

INTRODUCTION Pig slaughter is an activity

performed to obtain pig meat (pork)

The following are description of preferred procedures may therefore be regarded as a guideline to modern practice which may have to be modified to comply with local requirements.

I. STUNNING Done to make the animal

unconscious without killing it, and to make restraining easy and sticking humane

Reduces the stress of slaughter & essential in humane grounds

Stunning in hogs may be accomplished by sledge hammer, captive bolt piston, and electric stunning

II. STICKING OR BLEEDINGProper Sticking steps:

Locate the anterior part of the sternum. Place the knife almost parallel to the body with the tip directed towards the base of the tail in position.

Cut the skin about 2-3inch in front of this bone. Then thrust the knife just before the point of the sternum towards the backbone.

Incline the knife to form a 45* angle and cut along the side of the windpipe towards the head. This will cut jugular vein and carotid arteries.

III. SCALDING AND SCRAPING 65*C- Start scalding as soon as proper

temperature is attained. This may be done by two methods (1) dipping the carcass (2) pouring the water.

Rotate the carcass, you can pull it in and out of the water occasionally. Pull the hair with your fingers and start scraping as soon as hair easily slips.

A scraper or any dull knife maybe used for this purpose. A sharp knife can only be used to remove hair and scurfs left after scrapping.

IV. GAMBRELING AND REMOVAL OF THE HEAD Carefully pierce the hind

hocks behind the large tendon. Insert the gambrel hook, both hocks and tie them to the stick, widely spread apart.

Heads are removed at the first cervical vertebra, called the atlas joint

V. EVISCERATION1. Using a knife, cut the pig across its belly from anus to the

place where its head used to be.2. Cut the skin of the pig in the same way across the back,

straight down the middle in preparation for the pig to be cut in two a bit later

3. In order to prevent the contamination of the meat with these waste products, the anus must be removed and the colon behind it tied off with a string so that it does not empty onto the meat, which is likely if it is not tied off. Allow the tied off colon and anus to hang freely until it is time to remove the other organs.

V. EVISCERATION4. The urinary bladder still contains some waste as well, so in order to prevent that waste (urine) from spilling on the meat, the urethra must be removed and then tied with a string in the same way to prevent leakage.5. With those two organs from the excretory system secured, the belly can now be cut through all the way to its sternum (chest bone) with a knife.6. The inner organs of the pig are surrounded by a thin membrane. With someone standing by holding a container, the first person with one arm, goes along the back of the cavity and scoops the organs into a container.

VV. EVISCERATION7. Find the gallbladder inside the liver, and cut it out. Throw away the gallbladder, so that the bitter fluid inside will not ruin the meat or the other organs.8. The lungs with trachea attached and heart remain. Remove both organs, leaving the inside of the pig empty.9. After the organs are removed, clean the cavity a little with water especially where a little stray blood might have been left. There is very little blood left in the pig at this point. Be sure to clean the area where the head was. It will be the area with the most blood left on it, since all blood from the pig has flown down to it. The blood will cause the meat to spoil more quickly than meat that does not contain blood. Also, be sure to take a moment to make sure that no feces accidentally dropped on the meat, perhaps with careless handling of some of the inner organs.

VV. EVISCERATION

VI. SPLITTING•break or cause to break forcibly into parts, especially into halves.

VII. CHILLING The surfaces of freshly slaughtered hog carcasses are

contaminated with bacteria that can spoil the meat unless their growth is promptly checked. Bacterial growth can be slowed by prompt chilling and keeping the carcass at low temperatures. If the weather is suitable (28” to 35” F), the carcass can be wrapped in a sheet, hung, and chilled in a well-ventilated shed. Wrapping with clean cloth will partially protect the carcass from contamination.

VII. CHILLING Do not allow the carcass to freeze because freezing within

1 day after death may toughen the meat. If the carcass cannot be chilled to below 40” F on the farm, it should be transported to a local locker plant or market for chilling. The need for prompt and thorough chilling of warm carcasses cannot be overemphasized for the inhibition of bacterial growth. The carcass can be cut into retail cuts after it has been chilled for 24 to 48 hours.

VIII. BRANDING Carcasses and parts of food animals found not to be

adulterated are marked by stamping, labeling, or tagging ‘Inspected and Passed.’ The ink mark assures consumers the safety and wholesomeness of the meat. Re-inspection is done to determine whether the meat has become adulterated after the first inspection

Any carcasses and parts of food animals found to be hazardous are condemned for human consumption.

INDUSTRIAL SLAUGHTER OF SWINE

*FIN*