SLAUGHTER HOUSE VISIT
As
part of my one subject which is slaughtering animals, we gone visit in TRECE
MARTIRES CITY SLAUGHTER HOUSE CLASS AA. We observed the practice of proper of
animals prior to slaughtering and especially the process of proper slaughtering.
Firsts is about the pig slaughtering, this is what I had learned from observing
there.
PROCESS IN PIG SLAUGHTERING:
1. Lairaging
cage or Fasting area. Fasting for pigs is about 6-12 hrs.
2. Stunning. The process of rendering animals immobile or
unconscious, without killing the animal, prior to their being slaughtered for
food.
3.
Sticking/Bleeding. The process of the removal of
blood by flowing it freely through slicing the neck using knife.
4.
Sticking/Bleeding. The process of the removal of
blood by flowing it freely through slicing the neck using knife.
5.
Scalding. Process of putting in the scalding bath
for 3 minutes which helps for ease removal of hair or dehairing.
6.
Dehairing. The act of the removal of hair.
7.
Gambrelling. The process of hanging carcasses by the legs using gambrels.
8.
Evisceration. The removal of the internal organs.
9.
Offal Cleaning. This is the process of cleaning the
offals this is done because offals can also sell and have value in the market.
10.
Removal of the head. It is the process of removing
the head. May be optional.
11. Splitting. The process of cutting the body of the pig
into two equal parts.
12.
Weighing. To obtain the mass of the slaughtered
pig/animal. This is done prior for marketing.
13.
Branding. Mark/brand that was stamped on the carcass
of the pig, symbolizes that meat had inspected and passed. This is done to
prevent from meat smuggling.
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