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TEXAS TECH

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TEXAS TECH

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  1. Pork Slaughter and Processing September 9, 2002 TEXAS TECH ASFT Department - Meat Science

  2. 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

  3. Porcine Stress Syndrome- genetic condition Must handle pigs gently and calmly Stress can cause Pale, Soft and Exudative (watery) meat (PSE). Pre-Slaughter Handling

  4. 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

  5. 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

  6. Stunning/Immobilization

  7. 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

  8. Sticking TEXAS TECH ASFT Department

  9. 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

  10. Scalding

  11. 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

  12. Dehairing TEXAS TECH ASFT Department

  13. 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

  14. 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

  15. Head Removal

  16. 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

  17. 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

  18. Evisceration

  19. 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

  20. Splitting and Washing TEXAS TECH ASFT Department

  21. CLEAN UP TEXAS TECH ASFT Department