University:
Sam Houston State University
Course:
BIOL 2413 | General Zoology
Academic year:

2022
Views:

419

Pages:

15
Author:

Clint W.

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