Non-Ruminant Animal Production – Swine- Preparation of a pig for slaughtering, dressing, different cuts, storage, transport and marketing

1. P.A.S.S. Pushpakumara | Advanced Technological Institute- Gampaha
AG 2103 - Non-Ruminant Animal Production – Swine
Practical No. 05
Preparation of a pig for slaughtering, dressing, different cuts, storage, transport and
marketing
1. Starvation
• Keep the animals without giving foods or water for 16 hours before slaughter.
2. Transportation
• Transport animals to the slaughter house with a minimum stress.
• Handling animals smoothly.
3. Stunning
• Three methods,
1. Mechanical - Use captive bolt pistol is used.
2. Electrical - Head tongs are used
3. Gaseous - 70-90% of CO2 used
4. Bleeding
The objectives of bleeding are to kill the animal with minimal damage to the carcass and to
remove quickly as much blood as possible as blood is an ideal medium for the growth of
bacteria.
Sticking, severing the major arteries of the neck, should immediately follow stunning. Care
must be taken not to puncture the chest cavity or it will fill with blood.
5. Scalding
Scalding in water at around 60°C for about six minutes loosens the hair in the follicle. Too low
a temperature and the hair will not be loosened and too high a temperature and the skin will be
cooked and the hair difficult to remove.
To check the effectiveness of the scald, rub the skin with the thumb to see if hair comes away
easily. Some machines have the thermostatic controls and timers. To reduce contamination,
scalding water should be changed frequently, pigs should be as clean as possible at sticking,
and bleeding should be fully completed before immersion.
6. Singeing
Scraping loosen hairs by a blunt knife.
7. Burning
Taking blur lamp to burning hair roots.
8. Removal of Head
Advanced Technological Institute - Gampaha
Department of Agriculture
Year II Semester I

2. P.A.S.S. Pushpakumara | Advanced Technological Institute- Gampaha
9. Evisceration
1. A long cut is made down the belly from the breast to the hams.
2. First remove the GI track
3. Pluck Heart, Lungs and Trachea.
4. Removal of Liver (without gall bladder)
5. Removal of Kidneys
6. Removal of Reproductive track.
10. Splitting the carcass
Divide the pig carcass in half using a belt type or bridge type splitting saw along the pig’s spine,
the vertical acceleration machine should be installed directly above the bridge type splitting
saw. Small slaughterhouses use reciprocating type splitting saws.
11. Washing
Using hot water if possible, spray the carcass down beginning at the hind legs and working
toward the front legs. Allow the carcass to drip for a few minutes.
12. Chilling /Cooling
Retard bacterial growth and extend shelf life.