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.