AGRI 121

Slaughter of Animal and Animals processing

Laboratory Exercise no:3
Slaughter of pigs
BSA2-A

Name: Gary Lorca

Proff: JONNIE F. HUERVANA PH.D ED

1. INTRODUCTION:
Farrow-to-finish swine production is the most common type of
production. It covers the entire production process, from
breeding to sales of market hogs. Gilts and sows are mated to
boars or artificially inseminated. Females farrow a litter of pigs.
The piglets are weaned, and the sows are bred again.
2. OBJECTIVE
1. HOW TO LEARN ABOUT THE PROCESSING OF SWINE IN
SLAUGHTER
2. TO LEARN ABOUT THE PROCESSING OF PERCENTAGE OF
SWINE
3. TO LEARN STEP BY STEP OF SWINE SLAUGHTERING
PROCESSING
3. MATERIALS
Laptop /computer, bond paper, wife connectivity, Hand
outs / reference materials, printer, and etc.

4. Methodology
A. A slaughter of pigs
1. Before slaughter, what are required activities ?
2. Pre-Mortem inspection activities
3. Actual slaughter of pigs with procedures in every
stage.
1. Before slaughter, what are required activities?
Keep the animal off feed 24 hours before slaughter, but provide free
access to water. Don’t run or excite the animal prior to slaughter because
this may cause poor bleeding and give the carcass a bloody appearance.
The weather, especially expected temperatures the few days following
slaughter, is extremely important.
• Preslaughter handling

Preslaughter stress can be reduced by preventing the mixing of
different groups of animals, by keeping livestock cool with adequate
ventilation, and by avoiding overcrowding.
• Current is applied either across the brain or the heart to render the
animal unconscious before being killed. In industrial slaughterhouses,
chickens are killed prior to scalding by being passed through an
electrified water-bath while shackled. This method can be used for
sheep, calves and swine.
• Fasting before slaughter reduces the volume of gut contents and
hence bacteria and therefore reduces the risk of contamination of the
carcass during dressing. It is usually sufficient for the animals to
receive their last feed on the day before slaughter.
• 2. Pre-Mortem inspection activities
• New Swine Slaughter Inspection System: Ante-Mortem and Post-
Mortem Inspection and Verification of Food Safety and Ready-To-Cook
Requirements
• Purpose
• This directive provides instructions to inspection program personnel
(IPP) including consumer safety inspectors (CSIs) and Public Health
Veterinarians (PHVs) on how to perform ante-mortem and postmortem
inspection in establishments operating under the New Swine Slaughter
Inspection System (NSIS). It also provides instructions to CSIs and
PHVs on how to verify that these establishments produce ready-to-
cook (RTC) pork.
• KEY POINTS:



Provides instructions on how to perform on-line and off-line inspection
procedures at market hog slaughter establishments operating under the
NSIS

Provides instructions on how to use Public Health Information System
(PHIS) to document the results of NSIS verification tasks including: the
Livestock Zero Tolerance Verification task, NSIS Ante-Mortem Food
Safety Verification task, NSIS Post-Mortem Food Safety Verification
task, and NSIS RTC Verification task

Provides instructions on how to verify that market hog slaughter
establishments operating under the NSIS meet RTC pork requirements

Differentiates establishment and inspection activities using terms
including establishment “sorting” and CSI “inspection”; establishment
“remove or discard” and IPP “condemn”; and establishment “subject”
pens and “U.S. Suspect” pens.
• ANTE-MORTEM INSPECTION AND VERIFICATION

Except where instructed otherwise in this directive, IPP including CSIs
under direction of the PHV are to conduct ante-mortem inspection on
swine presented for slaughter by the establishment in accordance with
FSIS Directive 6100.1. Ante-Mortem Livestock Inspection.



IPP are to verify the establishment meets humane handling
requirements following the instructions in FSIS Directive 6900.2,
Humane Handling and Slaughter of Livestock.
• 3. Actual slaughter of pigs with procedures in every stage.
• Stages of slaughter operation

Ante-mortem inspection. Antemortem means before death – so this is
the inspection of the live animal. …

Stunning. …

Exsanguination (sticking or bleeding). …

Skinning (removal of hide). …

Evisceration (removal of guts). …

Post-mortem inspection. …

Final carcass preparation. …

Chilling.
• Around 5 to 6 months

Once slaughter weight is achieved, the pigs are transported for
slaughter. This is typically at around 5 to 6 months of age. The pigs are
calmly moved in small groups through the receiving and holding yards
towards the slaughter process.
• The primary steps in processing livestock include rendering and
bleeding, scalding and/or skin removal, internal organ evisceration,
washing, chilling, and cooling, packaging, and cleanup.
• The three 3 types stunning methods used in animal slaughter?

Mechanical, electrical and anesthetic stunning methods for livestock.
• The two most common methods of stunning pigs are electrical and
gas stunning, and there are advantages and disadvantages of each
method for pig welfare and carcass quality.
• Electrical stunning immediately followed by effective bleeding or
application of an electrical current across the chest to cause cardiac
arrest. When bleeding is used to kill an animal after stunning this can
be performed in different ways, dependent on the species of animal
concerned.
• Question
• 1. What is the dressing percentage of pigs
• * Dressing percent is highest of the three meat animal species. Due to
the fact that pigs are only monogastrics. Dressing percent of market
hogs with adequate condition should grade choice. The normal range is
68-77 percent with an average of 72.
• 2. Compute the dressing percentage using the following Data
• Live weight of 10 Pigs = 900 kg
• Average carcass weight= 63kg
answer: 567,000
• How to make animal unconscious prior to slaughter?
• Electrical stunning. An electric current of high frequency but, in the case
of manually operated equipment, of relatively low voltage (60–80 V) is
passed through the brain of an animal for a few seconds to produce
unconsciousness. If applied correctly a deep state of unconsciusness is
invariably achieved.
• With percussive stunning, a device which hits the animal on the head,
with or without penetration, is employed. Such devices, such as the
captive bolt pistol, can be either pneumatic, or powder-actuated.
Percussive stunning produces immediate unconsciousness through
brain trauma.