Lab 5 As
Lab 5 As
Lab 5 As
1. To be aware of the steps involved on how to slaughter hogs and dress chicken for market.
II. Materials: Sharp kitchen knife, sharpening tools, kerosene can or vat for boiling water,
basin or vessel, plastic bags and working table.
III. Procedure:
A. Slaughtering hogs:
1. Restraining the animal. The animal should be properly restrained before bleeding. The animal
may be hog tied with a piece of rope. Butchers who have been in the trade restrain a pig using
only their hands. They hold the hind flank with one hand and apply knee pressure on the base
of the ear while one person does not the sticking. In some slaughter houses, the pig is shackled
above the hook of the hindleg and hoisted with pulley. The animal is stuck while in hanging
position.
2. Stunning. The animal may be stunned instead of being restrained prior to bleeding. The
animal may be stunned using a ledge hammer or a stunning gun applied on the forehead at the
across section of the imaginary lines between the eyes and ears. In other countries, the animals
are put to sleep by passing them through a carbon dioxide camber to sticking.
3. Sticking. Is the another term for bleeding. Bleeding is done with a 6 to 7-ich on the hollow
portion anterior to the breast bone. The knife is positioned in such a way that it is about parallel
to the body and the tip directed towards the base of the tail. Care should be exercised so that
the knife will not go beneath the ribs and the neck bone. A thrust and up and down movement
of tip is made to cut the jugular veins and arteries. Caution should be observed not to pierce
the heart which may kill instantly the animal thus preventing the desirable bleeding.
4. Scalding and scraping. Scalding is the loosening of hairs and scurfs while scraping is the
removal. Sufficient amount of water of the right temperature (150o - 160oF or 65.6o to 71.1oC)
but not more than 180oF (82.2oC) is necessary.
Note: The temperature of the water may be estimated by dipping your index and middle fingers
into the hot water. If you can stand the heat of the water by dipping those fingers for the third
time, the water is still cool. If you cannot dip your finger for the second time, the water is too
hot. Too hot is not good for it will render the skin of the animal slimly and slippery to work with.
CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City
Scalding can be done immersing the whole body in a hot water vat followed by scraping. The
head and leg should be cleaned first since they are the hardest to scrape. Scalding and scraping
of the other parts follow. Pour enough water slowly on the body and scrape when the hair and
scurfs slips easily. The scraper should be manipulated towards the floe of the hair growth to
avoid cutting the bristles. Shave off the unremoved hairs and scurfs using a sharp knife. In
some countries, shaving is followed by singeing (scorching) using ordinary L.P. gas.
5. Removing the head. The head may be removed from the body in two ways depending on
how the head will be utilized. Under Philippine condition, the head is removed by cutting
through the neck 4 to 5 cm from the base of ear and severing the connection at the atlas joint.
Part of the fowl is left intact with the head.
6. Evisceration. This is the removal of the visceral organs. Cut the breast bones and loosen the
esophagus and trachea of their attachment from the neck region. Then split the pelvic bones
following the pubis symphysis or the white tissue that separates the hams. Likewise, loosen the
bung guts and the posterior reproductive tract in case of females. From the tie of the breast
bones, open the belly posteriorly. Avoid cutting the intestines by guarding the blade of the
knife. With one handholding the esophagus, pull the visceral organs posteriorly accompanied by
a knife on the other hand cutting ll connective tissues. Cut down through the diaphragm and
abdominal muscles and pull out the intestinal tract and the visceral organs including the
kidneys.
7. Handling the carcass. After the evisceration, the carcass my or may not be halved depending
on the meat retailer and processor. In case of halving, split the carcass through the center of
the vertebral column. The carcass should be thoroughly washed with the tap water. The leaf aft
may or may not be removed from the carcass. When chilling facilities are available, the left fat
is lifted and left hanging on the carcass before chilling
8. Chilling. It is cooling of the carcass at temperature above 32oC (0oC) and below 40Of
(4.4oF). The carcass may be gambrelled after loosening its tendon on both hindlegs nad
hanged on its loosened tendons the hindlegs. The carcass is allowed to drip for a few minutes
before putting inside the chiller. The carcass should be kept at the chilling temperature of 2 to
4oF for 24 hours before cutting.
9. Handling the entrails. Separate the heart, liver, spleen, kidney and lungs with the trachea
from the digestive system. Among females, separate the reproductive tract. Remove the gall
bladder form the liver. Clean very well the liver, lungs, spleen, kidney and the heart and save
for human consumption. Separate the stomach from the intestine and also separate the small
from large intestines. Remove the caul fat around the stomach, open the stem stomach and
flush it with water. Remove carefully the mesenteric fats of the small and large intestine. Care
should be exercised to avoid cutting any parts of the intestines. Flush the intestinal content with
CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City
water. Thoroughly wash the intestines and stomach. Invert the intestines using a stick or similar
device. Macerate the intestines and stomach using one or combinations of the following:
ordinary salt, papaya leaves, guava leaves, lime, ordinary soap. Maceration is done to remove
the slime. Wash the intestines and stomach thoroughly with water for final cleaning.
If the intestines are inverted for human consumption, they must be boiled in ordinary water for
five to 10 minutes to facilitate chopping and to further remove the slime.
These are now ready for cooking into such feed preparations as "dinuguan"
"chicharon', etc.
If the intestine will used for sausage casings, soak them in a5 percent salt solution overnight
before drying. Salt is use as a preservative and the soaking will help remove the intestinal
mucosa thus, better casings are produced.
B. Dressing Chicken
Sticking. The knife is inserted into the cleft of the hard palate and parallel with the upper
mandible. With a twist the blood vessel is cut causing it to bleed through the mouth.
Then the knife is pushed through the bony part of the head into the back part of the brain.
Piercing the brain is manner has a tendency to loosen the feathers. This makes it possible to
remove the feathers with greater ease without scalding.
a. Dry picking - After bleeding and sticking, the large wing feathers are removed then the large
tail feathers, followed by the side, breast, thigh, back and neck feathers. The advantage of this
method over the scalding is better preservation and attractive appearance.
b. Slack-scald (semi-scald) - After severing the blood vessels and piercing the brain the bird is
placed in water heated to 125-129 degrees F for 30 seconds, removed and plucked as in dry
picking. Higher temperature destroys the cuticle on the skin. This method is after than the dry
picking.
c. Waxing. Wax picking is gradually replacing the scale method in commercial poultry industry.
After bleeding the bird is slack-scalded and roughed. This operation removes the large wing and
tail feathers and part of the body feathers. The carcass is then dried and dipped in wax having
a temperature of 124oF. The wax is solidified by spraying with cold water and the peeled from
the body. This method further reduces labor and adds to the attractiveness of the carcass, by
removing the filoplumes; hence, singeing is no longer necessary.
CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City
2. Cutting the throat. Make the cut on the outside of the neck just behind the upper jaw or
earlobe severing jugular veins and arteries. Do not cut the trachea and the esophagus.
3. Dislocating the neck. It is accomplish by placing the thumb on top of the neck in back of the
comb and the fingers under the lower jaw. Give a quick downward pull and a backward jerk of
the head by compressing the third and fourth finger in the opposite direction of the thumb.
4. Cutting the throat inside the bird's mouth. This is the approved and widely practices method
employed today. The bird is suspended by the legs with shackles made of heavy wire which not
only hold the feet of the fowl should be level with the eyes of the worker for convenience of
operation.Grasp the head and hold firmly in the left hand, pressing the thumb and for finger on
both sides of the junction of the upper and lower beaks. This forces the mouth to open so that
the point of the sticking knife can be inserted, sharp edge downward, to the base of the skull.
Press the point of the knife into the flesh, lift the handle upward and cut downward to the right
severing the veins. If a good bleed does not result, try again until there is free bleeding.
b. Scalding. Hot scalding is one of the earliest methods used for quick removal of the feathers.
The hotter the water, the quicker the feathers are loosened but the temperature of the water is
also dependent upon the age and nature of the fowl to be scald. Young birds with tender skin
should be scalded at 130-145ºF for 30 seconds but not over 150ºF, whereas, mature birds
scald at 155-160ºF. Mature fowl can be scalded in water around 185ºF but the immersion
period must be short to avoid cooking the skin. When high scalding temperature are used, it is
well to immerse the scalded birds in cold water as soon as the feathers are loosened. This stops
featherscalding action.
c. Plucking. Removal of the feathers. Start on the head, wings, and tail portions and the
underneath surfaces before proceeding to the areas of the body.
d. Evisceration. After washing and removal of pin feathers, drawing out of entrails is done. The
steps of operation as follows:
1. Remove the hand. Peel back the skin on the neck and severe the neck closes to the
shoulders.
2. Remove the crop and windpipe by hooking the short gullet (between crop and gullet) with
the index finger and peeling the crop loose from the skin by hooking it forward.
CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City
3. Use the index finger to loosen the lungs from the chest wall by inserting it between the
wishbones. Remove the feet at the hock joint.
5. Draw the intestinal tract, including the heart, lungs and liver through this opening.
7. Split along the edge of the gizzard deep enough to cut the muscle but not the lining of the
gizzard. The pressure of both thumbs will permit the peeling without breaking the lining and
without spilling the contents of the gizzard.
e. Washing the carcass. The bird is washed and placed in ice water or top water and drip for 5
minutes before it is properly pack using plastic bags
Answer: Not only are they protecting the rights of these animals but poor animal handling has
adverse effects on the animal, carcass and meat quality. Poor quality animal and meat will have
poor processing properties, functional quality, eating quality, and more likely to be unaccepted
by consumers. Furthermore, the importance of good pre-slaughter handling to improve meat
quality in cattle, pigs, sheep and poultry.
2. Why should we not keep the bird long in hot water when scalded?
Answer: We should not keep the bird long in hot water when scalded because too high the
temperature can cause the skin be cooked and it will be difficult to remove the feathers and
there is also a risk of denaturation and shortening of the outermost layer of muscle. High scald
temperature can cause the carcass to become oily.
Answer: Fasting before slaughter reduces the volume of gut contents and hence bacteria and
therefore reduces the risk of contamination of the carcass during dressing. It is usually
sufficient for the animals to receive their last feed on the day before slaughter. It is necessary
to fasting because its feed intake that you gave would not make any difference to its weight
and quality of the meat so that your food that has been given will not be waste. Another reason
for fasting is it helps your job as a person who is responsible for dissecting easier to clean the
parts especially the stomach and the intestines where the food digest.
CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City
METHODOLOGIES:
• Preparations:
The chickens to be slaughtered should not have access to any type of food for about 6-8 hours.
However, access to drinking water until catching them is advisable, especially in hot climates so
that the animals do not suffer unnecessarily. Moreover this will also have a positive influence on
the quality and the tenderness of the meat afterwards. Respecting these to advices will prevent
the presence of food in the crop when this part is removed, thus risking to soil the product.
• The Procedure:
Make sure the head of the bird is positioned downward so that the blood can flow down easily,
and preferably in such a way that the rest of the body is well secured. Best is to use a cone
(funnel) with a hole in the bottom to get access to the head to apply the bleeding cut, whereby
the bird's wings cannot flap thus preventing also that blood would remain in the wing tips
afterwards. It is important to try to drain as much of the blood as possible, without causing
damage to the body.
The best method and most human way to kill the animals is to cut the jugular veins with a
sharpest possible knife. This way they will quickly loose consciousness because the blood is
drained from the head within seconds after the cut. Allow app. 1.5 - 2 minutes of draining in
order to get the best possible bleeding.
Cutting off the head of the bird completely will result in less bleeding. Moreover the plucking
afterwards will also be more difficult.
Scalding means the passing of the bird through hot water after they have been killed and bled,
which is normally done to prepare the epidermis (upper skin), so that the feathers come off
more chicken being plucked easily. Immersing them in a bucket with warm water of about 60
degrees Celsius (140 F) for app. 45 -60 seconds will be sufficient. The aim of scalding is to open
the follicula (in which the shaft of the feather is held), so that these can be removed easily.
Plucking should be started immediately after the scalding, since otherwise the effect of scalding
is lost for a big part and also the bird will become stiff. If the scalding was done properly it
should not be very difficult to remove all the pinfeathers, although this can sometimes be a
time consuming process, especially with ducks.
• Evisceration
Evisceration basically means removing everything inside the body plus the head and feet.
CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City
To remove the head make a cut around the neck just behind the head, and twist. The neck skin
should then be split down the back and a second cut made at the base of the neck. A twist will
usually separate the neck from the body. Next the esophagus, trachea and crop should be
separated from the neck skin. They can be left attached and be pulled from the body with the
viscera or can be cut off before.
The body cavity can be opened by making a cut near the vent,(cloacae) extending the cut
around the vent, whereby you should be careful not to cut the intestine so that the carcass will
not be soiled with fecal material.
When the abdomen is opened the viscera can be removed through the opening. It is very
important to remove all the viscera, including the lungs which are attached to the back. For this
the incision in the skin around the vent should be big enough to allow the entrance of a hand to
remove the lungs properly.
When all the contents of the cavity have been removed the bird should be thoroughly washed.
When the viscera have been removed from the product the heart, liver and gizzard (stomach)
can be separated and saved. The ends of any parts of the vascular system that may be
attached to the heart should be removed by trimming off the top to expose the chambers. The
heart should be washed and squeezed to force out any remaining blood. The green gall bladder
should be carefully trimmed away from the liver, whereby it should prevented to damage it,
since the green liquid will not only spoil the way the product looks, but it also has a bitter taste.
Next the gizzard should be split lengthwise and the contents washed away. The lining should
then be peeled away from the rest of the gizzard to make it edible.
After the evisceration procedure has been completed the carcass should be cooled as soon as
possible. Ice water or a refrigerator can be used for this. Ice water will do the job somewhat
faster.
If birds are to be frozen the gizzard, heart and liver can be wrapped in a small plastic bag and
placed inside the body cavity. The birds can then be placed in a moisture-vapor proof plastic
bag and frozen."
During the evisceration process the birds can be put on a table, which, however, presents a risk
of contamination, especially when more birds are to be treated and cross-contamination could
occur. It is therefore of the utmost importance that this table is cleaned thoroughly and
preferably also between the treatment of the birds.
A better way is to hang them by their feet into a shackle which should be wide enough and
flexible to allow easy access to the inside of the product.