SLAUGHTERING PROCEDURES FOR SWINE AND RUMINANT

We had visited a slaughter house in Trece Martires City for our AGSC 6 subject. We were assigned to know and determine what are the different procedures in slaughtering swine and ruminant animals. To discuss and to gain more information a meat inspector was assigned, to tell us the different procedures and practices that they are doing while slaughtering process takes place. And these are some procedure that I learned:

SWINE SLAUGHTERING PROCEDURE

1. Stunning
- done by making the animal unconscious prior to bleeding

2. Sticking
- bleeding

3. Scalding and Scraping
- hot enough water to scald
- removal of skin hairs

4. Removal of the Head

5. Evisceration
- 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

6. Splitting
- dividing the carcass into two (vertical)

7. Chilling

RUMINANT'S SLAUGHTERING PROCEDURE

1. Stunning

2. Sticking

3. Flaying/Skinning
- hide removal

4. Removal of the shank and head

5. Evisceration

6. Quartering
- dividing the carcass into four

7. Shrouding
- wrapping the carcass with cheese cloth

8. Chilling