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Pork Slaughter and Processing September 9, 2002. TEXAS TECH. ASFT Department - Meat Science. Seven Steps of Slaughter. 1. Stunning 2. Sticking (Exsanguination) 3. Dehairing 4. Head Removal 5. Evisceration 6. Splitting 7. Weigh and Wash. TEXAS TECH. ASFT Department.

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Pork Slaughter and Processing

September 9, 2002

TEXAS TECH

ASFT Department - Meat Science


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Seven Steps of Slaughter

1. Stunning

2. Sticking (Exsanguination)

3. Dehairing

4. Head Removal

5. Evisceration

6. Splitting

7. Weigh and Wash

TEXAS TECH

ASFT Department


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Porcine Stress Syndrome- genetic condition

Must handle pigs gently and calmly

Stress can cause Pale, Soft and Exudative (watery) meat (PSE).

Pre-Slaughter Handling


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Stunning/Immobilization

  • Weigh Animal

  • Restrain Animal

  • Wash animal thoroughly to remove dirt and aid in conductivity

  • Stun with electrical stunner (300-550 volts, 1/2-3 amps) at both temples

TEXAS TECH

ASFT Department


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Stunning/Immobilization (con’t)

  • Immediately roll animal out of the chute onto the floor

  • Shackle with chain between dewclaws and hock

  • Hoist animal off of the floor

TEXAS TECH

ASFT Department



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Sticking

  • Position animal over blood collector

  • Make incision anterior to the sternum, severing the carotid artery and jugular vein

  • Allow 6-9 minutes for bleeding, should yield 6-8 pounds of liquid blood

TEXAS TECH

ASFT Department


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Sticking

TEXAS TECH

ASFT Department


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Dehairing

  • SCALDING

  • Check scalding vat for correct temperature

  • 1. Hard hair (Sept.-Nov.) 143oF for 4.5 minutes

  • 2. Soft hair (Feb.-April) 136oF for 4 minutes

  • “Old Baldy” scalding aid for hair removal

  • Lower hog into scalding vat

  • Use pole to rotate hog

  • After 3 minutes, test hair slippage and dewclaw removal

TEXAS TECH

ASFT Department



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Dehairing continued

  • MECHANICAL DEHAIRING

  • Turn on dehairer

  • Roll hog into dehairer

  • Shower animal with warm water while dehairing

  • Turn off dehairer and move hog to gambrel

  • Remove dewclaws, toenails, and any remaining hair and scurf

  • Expose gambrel cords and insert gambrel

TEXAS TECH

ASFT Department


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Dehairing

TEXAS TECH

ASFT Department


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Hoist hog from gambrel to table

Singe carcass with gas-flame singer

Shave remaining hair from carcass

Wash animal to remove any hair or scurf

Singing and Shaveing


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Head Removal

  • Remove head between atlas vertebrae and the occipital condyles, just behind the ears

  • Jowls should be left on carcass

  • Place head in head station

  • Remove inner ear, eyelids, and lips

  • Rinse head with cold water to prepare for inspection

  • Spray carcass with latic acid to prevent microbial contamination (CCP).

TEXAS TECH

ASFT Department



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Evisceration

  • Loosen bung cutting around anus, then tie off and push down into body cavity

  • Split sternum with knife cutting off ventral midline (Do not cut stomach or intestine)

  • Split hams along ventral midline

  • Remove pizzle if hog is a male

  • Open abdominal and thoracic cavity along ventral midline (Caution: Do not cut the viscera)

TEXAS TECH

ASFT Department


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Evisceration continued

  • Pull out viscera and put into paunch truck

  • Expose kidneys

  • Remove pluck (heart, lungs, trachea and esophagus)

  • Remove leaf fat

TEXAS TECH

ASFT Department



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Splitting and Washing

  • Split down the center of the vertebral column with and or well saw

  • Wash carcass thoroughly with warm water

  • Weigh carcass and place hot carcass weight tags inside rib cage

  • Roll carcass into hot box after being inspected by federal inspector

TEXAS TECH

ASFT Department


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Splitting and Washing

TEXAS TECH

ASFT Department


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CLEAN UP

TEXAS TECH

ASFT Department


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