Download - Hog Processing
HOG PROCESSING
Objectives
Describe the process to harvest a hog Describe the process to harvest a
chicken
Important Terms
Exsanguinate – to bleed Eviscerate – Removing the viscera Pluck – trachea, lungs, heart, and
esophagus DFD – Dark, Firm, and Dry PSE – Pale, Soft, Exudative
Weigh and Stun
Record a live weight for the animal Guide the animal into the stunning chute
and administer an electrical shock to the brain. The shock induces a seizure
The animal will still move and the heart will beat, but the animal will be unconscious
Shackle and Stick
Shackle the hogs hind legs and suspend the animal
Insert the knife between the tip of the sternum and the throatlatch
Dip the knife until it contacts the backbone
The slit must remain small to prevent water from entering the body during the scalding process
Scald and Dehair
Scald the hog for 3 minutes to loosen the hair
Remove the hair by use of the dehair machine, manually, singeing with a flame, and shaving the hog
Head Removal
Split the sternum with the knife, do not cut the stomach
Cut off the head, leave the jowls on the head
Evisceration
To remove the bung, begin by cutting around the anus, disconnecting it from the rest of the body, but leaving it attatched to the intestine
Tie off the bung and push it inside the body cavity
Split the abdominal cavity and diaphragm
The organs will fall forward into the catch bucket
Remove the pluck Remove leaf fat (kidney fat)
Splitting
Split the ham and the aitch bone (pubic symphysis)
Use the saw to split through the vertebral column, leave a tag of skin at the neck to connect the two halves of the carcasses
Visually inspect the carcass and then wash
Weight the carcass Spray with organic acid, then move to
the blast cooler
Review
What is the pluck? What is the bung? List the steps to slaughter a hog
CHICKEN PROCESSING
To render the animal unconscious, poke the knife through the palate of the chicken’s mouth and puncture the brain
Slit the throat, but leave the head attached
Allow the animal to bleed out
Place the animal in a scalding vat Then put the chicken in the defeathering
maching Take the chicken to the processing table
and continue to remove the remaining feathers
Remove the feet and head Cut out a large area around the vent,
between the tail and the sternum
Reach into the body cavity and scrape out the organs
Rinse the body cavity of blood and remaining tissue
Chill the chicken in water, then remove to the freezer
Objectives
Describe the process to harvest a hog Describe the process to harvest a
chicken
Review
How do you render a chicken unconscious?
How do we chill chickens? What do we do to remove the feathers?