AGR 376- Meat Processing Technology Hog Slaughter and Fabrication - - PDF document

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Jan 28, 2024 178 likes •337 views

AGR 376- Meat Processing Technology Hog Slaughter and Fabrication Procedures and Identification Dr. Stanley F. Kelley Fall 2000 Hogs are electrically stunned The stunner is placed securely behind the ears of the hog 1 Bleeding is completed

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1 AGR 376- Meat Processing Technology

Hog Slaughter and Fabrication Procedures and Identification

Dr. Stanley F. Kelley

Fall 2000

Hogs are electrically stunned The stunner is placed securely behind the ears of the hog

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Bleeding is completed by making a small incision below the sternum. A small incision is critical. The small incision prevents contaminating the carcass during scalding. The carotid artery and jugular vein are severed

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The hog is scalded for 3-4 minutes at a temperature between between 140 and 145 degrees. Hair slippage in the flank and elbow pocket indicates the time to remove from the vat. Bell scraper Hoof and dew claw pullers

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Hair and hoof removal. Black and red colored hogs are harder to scrap. Hard hair season is in the fall and the hair is more difficult to remove than in the soft season which is in the spring.

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The hogs are suspended by a gambrel. Location were the hogs will be suspended.

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Additional hair removal is completed with a torch.

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The head is removed at the atlas joint.

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Leaf fat: covers the inner belly lining and kidneys

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Ham Loin Boston Butt Picnic Shoulder Belly Sirloin Chops: from the sacral and lumbar vertebrae regions

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Loin Chop from the lumbar region Rib Chop from thoracic region Longissimus dorsi Psoas major Rib Chop Blade Chop Cartilage from Scapula Sirloin Loin Rib Blade

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Brown Sugar Cure: contains salt, sugar, nitrates