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 ID: 596384
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Slide1
Hog ProcessingSlide2
Objectives
Describe the process to harvest a hog
Describe the process to harvest a chickenSlide3
Important Terms
Exsanguinate
– to bleed
Eviscerate – Removing the viscera
Pluck – trachea, lungs, heart, and esophagus
DFD – Dark, Firm, and Dry
PSE – Pale, Soft,
ExudativeSlide4
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 unconsciousSlide5
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 processSlide6
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 hogSlide7
Head Removal
Split the sternum with the knife, do not cut the stomach
Cut off the head, leave the jowls on the headSlide8
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)Slide9
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 coolerSlide10
Review
What is the pluck?
What is the bung?
List the steps to slaughter a hogSlide11
Chicken ProcessingSlide12
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 outSlide13
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 sternumSlide14
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 freezerSlide15
Objectives
Describe the process to harvest a hog
Describe the process to harvest a chickenSlide16
Review
How do you render a chicken unconscious?
How do we chill chickens?
What do we do to remove
the feathers?