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

WEIGHING AND CHILLING

• The carcass is weighed and tagged.
• Tag should show the number of hog, date and hot dressed weight.
• The carcass is chilled as rapidly as possible.
• A cooler temperature of (-1⁰C) when hot carcasses are rolled into the cooler will produce an internal temperature of (4.4⁰C) or lower in the ham within 24 hours.