Presentation of proper steps done in humane killing of pigs for pork production. PM me on FB for download fb.com/marcofelix.valdez

1. REPORTED BY:
VALDEZ, MARCO FELIX S.
CANIYA, ARIANNE MAE B.
VILLA, JAMES CHRISTOPHER

2. 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.

3. 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

4. II. STICKING OR BLEEDING
Proper 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.

5. 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.

6. IV. GAMBRELING AND REMOVAL OF THEHEAD
 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

7. V. EVISCERATION
1. 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.

8. V. EVISCERATION
4. 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.

9. VV. EVISCERATION
7. 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.

10. VV. EVISCERATION

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

12. 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.

13. 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.

14. 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.

15. INDUSTRIAL SLAUGHTER OF SWINE

16. *FIN*