LPT 312: Abattoir Practices and Animal Products Technology (1+1)

PIG SLAUGHTER HALL

• Pig slaughter is carried out in a separate hall due to the use of scalding of pigs and not conducive to the good setting and drying of beef and mutton carcasses.
• As per the EEC regulation a special place must be provided for slaughtering pigs.
• If the slaughter of pigs and that of other animals takes place at different times then scalding, depilation, scraping and singeing must be carried out in special places clearly separated from the slaughter line either in an open space of at least 5m or by a partition of at least 3m high.
• After bleeding, pigs are scalded and then scraped to remove the hair
• In the smaller abattoirs and bacon factories a mechanical dehairing machine is used.
• If the throughput of pigs is some 200 on two to three days per week a dehairing plant is necessary.
• An extraction system removes steam from the canopies over the scalding tanks which keeps the temperature of the steam raised by heated air serves to prevent condensation and fogginess.
• Provisions are made to identify carcass and its offal easily.

A typical pig slaughter operation are performed in the following units

• Shackle and hoist 
• Sticking
• Operate scalding and clearing machine 
• Insert gambrel and hang-off
• Singeing
• Shave hams
• Shave bellies
• Shave shoulders
• Shave heads and fore feet
• Remove heads and place on table
• Open and evisceration
• Trim bruises and enucleate kidneys
• Head, viscera and rail inspection
• Final inspection
• Pull leaf fat and remove kidneys
• Wash necks
• Viscera and head take-off
• Head work-up
• Open stomachs
• Wash hearts and livers