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 ID: 1042113
Download Presentation The PPT/PDF document "Hog Processing Objectives" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
1. Hog Processing
2. ObjectivesDescribe the process to harvest a hogDescribe the process to harvest a chicken
3. Important TermsExsanguinate – to bleedEviscerate – Removing the visceraPluck – trachea, lungs, heart, and esophagusDFD – Dark, Firm, and DryPSE – Pale, Soft, Exudative
4. Weigh and StunRecord 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 seizureThe animal will still move and the heart will beat, but the animal will be unconscious
5. Shackle and StickShackle the hogs hind legs and suspend the animalInsert the knife between the tip of the sternum and the throatlatchDip the knife until it contacts the backboneThe slit must remain small to prevent water from entering the body during the scalding process
6. Scald and DehairScald the hog for 3 minutes to loosen the hairRemove the hair by use of the dehair machine, manually, singeing with a flame, and shaving the hog
7. Head RemovalSplit the sternum with the knife, do not cut the stomachCut off the head, leave the jowls on the head
8. EviscerationTo remove the bung, begin by cutting around the anus, disconnecting it from the rest of the body, but leaving it attatched to the intestineTie off the bung and push it inside the body cavitySplit the abdominal cavity and diaphragm The organs will fall forward into the catch bucketRemove the pluckRemove leaf fat (kidney fat)
9. SplittingSplit 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 carcassesVisually inspect the carcass and then washWeight the carcassSpray with organic acid, then move to the blast cooler
10. ReviewWhat is the pluck?What is the bung?List the steps to slaughter a hog
11. Chicken Processing
12. To render the animal unconscious, poke the knife through the palate of the chicken’s mouth and puncture the brainSlit the throat, but leave the head attachedAllow the animal to bleed out
13. Place the animal in a scalding vatThen put the chicken in the defeathering machingTake the chicken to the processing table and continue to remove the remaining feathersRemove the feet and headCut out a large area around the vent, between the tail and the sternum
14. Reach into the body cavity and scrape out the organsRinse the body cavity of blood and remaining tissueChill the chicken in water, then remove to the freezer
15. ObjectivesDescribe the process to harvest a hogDescribe the process to harvest a chicken
16. ReviewHow do you render a chicken unconscious? How do we chill chickens?What do we do to remove the feathers?