Slaughtering Procedure for Swine

Slaughtering Procedure for Swine

In my AGSC6 class we’ve learned the procedure in slaughtering swine. Slaughtering is the process or act of killing animals that is intended for food consumption. There is management of the animals before it can be slaughter. Fasting, relaxing the animal, handling the animals gently and clean the animals.

There are seven procedures in this topic:

First is stunning, it is done by making the animal unconscious without killing it. It is done at the stunning box.  This is a standard practice in all slaughter houses.

 The second procedure is sticking or bleeding the animals. The animals are stick with a sharp knife in their neck parts in which its jugular vein must be hit.

Then the third procedures are scalding and scraping, scalding is putting the swine into a scalding bath or vat until its hair can easily be pulled. Be careful not to prolong the swine in to the bath because it will cause the skin to be peel. It is also important to check the temperature first because too hot water can cook the skin of the swine. You will know if the scalding bath or its temperature is good to use if you dip your hands and you can still tolerate the heat. If the water in the bath is too hot you can adjust it by pouring or adding water. Scraping it is the removal of the hair by the use of sharp knife.

The fourth procedure is removal of the head.

The fifth procedure is the evisceration, it is the removal of the visceral organs from the opening of the carcass up to the complete removal of the internal organs from the body cavity.

The sixth procedure is splitting. It is just dividing the body of the meat.

The seventh and last procedure is chilling.