Slaughtering of Pigs and Ruminants
In my college life I’ve experienced
so many things and trips that enhanced my abilities and capacities to do my
main purpose pertaining to my course.
In this blog I will explain to you
the principles of slaughtering.
Slaughtering
a. Ante-mortem inspection
-
Before
slaughtering
-
Humane
-
Disease
inspection (condemned)
b. Post-mortem inspection
-
After
slaughtering
-
Meat
fabrication
-
Grading
Ante-mortem inspection
Basic requirements in slaughtering
1. Cleanliness of the meat produced
2. Hygiene of production
3. Efficiency of meat inspection
4. Adequacy of meat preservation
5. Need for skilled butchers and proper
tools and equipments for slaughtering.
Selection of animals for slaughter
1. Age of the animals
2. Sex of the animals
3. Size
4. Degree of fatness
5. Health of the animal
Management of animals prior to
slaughter
1. Fasting
2. Relaxing the animals
3. Handling the animals gently
4. Clean animals
Post-mortem inspection
Slaughtering procedures for swine
1. Stunning- done by making the animal
unconscious without killing it.
2. Sticking- bleeding
3. Scalding and Scraping
4. Removal of the Head
5. Evisceration- removal of the visceral
organs from the opening of the carcass up to the complete removal of the
internal organs from the body cavity.
6. Splitting
7. Chilling
Slaughtering procedures for
cattle/carabao/goat
1. Stunning
2. Sticking
3. Flaying/skinning-hide removal
4. Removal of the shank and head
5. Evisceration
6. Splitting/quartering
7. Shrouding-wrapping the carcass with a
cheesecloth
8. Chilling
I am looking forward that this may
help you. J
