slaughter processing

Question 1

facility of slaughter

Answer 1

• adequate large (need access to water all time, but only food if longer than 12 hours
• rooms for:
  = emptying and cleaning GI
  = dressing gut + tripe
  = storage of fat, skin, bristle, horns
  = area for sick
  = fridge area
  = area for workers

Question 2

assessment of unconsciousness at slaughter

Answer 2

• immediate collapse and tonic spasms 10-15s long
• slow clonic movement of hind limb
• immediate stop of rhythmic breathing
• eye balls face outwards with fixed glaze

Question 3

head preparation

Answer 3

• de-horning and removal of skin, removal of head
• head washing - 1st inside the mouth and nose, then outside
• removal of legs in carpal and tarsal joint
• de-skinning
• bunging - rectum with plastic bag
• splitting of sternum and pelvis

Question 4

pig slaughter process

Answer 4

holding
stunning/shackling
sticking/bleeding
scaling/dehairing
gambrelling
singeing
pre-evisceration wash
bunging
head dropping
head removal
midline brisket opening
pull fat/expose kidney
final trim
grade stand
final wash
chilling

Question 5

dirty part of pig slaughter

Answer 5

• stunning
• bleeding
• scalding (60-65oC)
• singing
• scraping

Question 6

clean part of pig slaughter

Answer 6

• evisceration
• splitting
• final trimming
• PM inspection and trichinella sampling