TrainingManual Pork

Fig 1:Carcass kept in an open area, on banana leaf
2.4.2. What are germs (bacteria/virus)?

Germs are tiny living things that cannot be seen with naked eye. It is visible only with the help of a microscope. A tip of a needle may contain several million germs. Germsare present in almostall living bodies and their surroundings, i.e. soil, air and water, especially, if they contain dirt. Germs multiply very quickly and they may cause disease. However, all types of germs are not harmful to the living being.
Fig 2:Unhygienic practices of the pork retailer

4
Fig 3:Bacteria
Fig 4:Virus
2.4.3. What is parasite?

This is an organism that lives on or consumes food from the host animal. It is of two types: Ecto-parasitewhich live outside the body of the host, e.g. lice, ticks, etc. and Endo-parasitewhich live inside the host's body, e.g. Tapeworm, hookworm, as car is, etc. It can be seen with the naked eyes and it mainly resides inside the body in the form of eggs or adult parasites (worms). If eggs/worms are passed to human body through consumption of pork from affected pig, it can cause disease to humans. Some visible signs of pig affected with parasites are appearance of cotton seed like follicle in the muscle, beneath the tongue, eye lids, etc.
2.4.4. Where do germs come from to the meat and meat products?
The pigs reared under unhygienic and unscientific condition may carry germs, parasites, etc. The slaughter animal may get affected through direct and indirect contacts with the diseased pig during the time of transportation, stocking and slaughtering. The carcass may get contaminated from animal's skin, gut contents, faecal material, contaminated equipment, water and dirt in the surrounding environment. The extent of contamination of the carcass/meat depends on the hygiene and sanitation practices adopted during the process of slaughtering, selling, storage and handling.
Fig 5:Round worms of pig
2.4.5. How germs are transmitted ?

Germs are mainly transmitted through, Ingestion of undercooked meat of infected animals, direct/indirect contact, inhalation, and mosquito bites, etc. Contaminated utensils, slaughter place and water used for slaughtering the animal. Close/direct contact of the slaughterers with the diseased animal, open wound, body discharge (urine, faeces, saliva, foetus, etc.) and infected body parts. Contaminated vehicle used for transportation of meat/ meat products and packaging materials. Poor hygiene and sanitation increase the microbial load (germs) in the pork consumption of which causes several human diseases. Better hygiene and sanitation increase the shelf-life and the keeping quality of pork.
2.4.7. Group Exercise

Participants will be divided into small groups (4/5 participants in each) andeach group will be asked to write down the most important positive or negative changes that took place in the last 10 years in pork production and handling. If the participants are not interested to write the points, they can explain the changes and facilitator may write down the points in the chart paper. Finally, the facilitator will draw the inferences and conclusions, and explain the importance of pork business.
3.4.3.1 Ante-mortem Inspection Why ante-mortem inspection is important? It is important because after the slaughtering, it is difficult to diagnose certain disease/symptom/health status of slaughtered pigs. It helps in suspecting/diagnosing the diseases which are communicable from animal to man (e.g. anthrax, rabies, glanders, etc.) and those that are highly contagious among animals (e.g. swine fever, foot and mouth disease etc.). Helps in separation of animals that are in advanced state of pregnancy or in early lactation. Provides safeguard to the health of butchers and other food handlers. Mitigate or minimize acts of unnecessary cruelty to the affected animal, wastage of time and resources (labour, water, electricity, etc.).
Fig 10: Pigs slaughtered at advanced state of pregnancy

13
Session 6: Standard Process of Slaughtering Pigs

6.1. Resource person
A veterinarian (meat science specialist)/Veterinary Officer (Municipal Corporation)
6.2. Session objectives

At the end of the session, the participants should be able to understand different steps of human slaughter methods of pigs.
6.3. Training methods

Participatory discussion with the help of illustrations and experience sharing.
6.4. Content
6.4.1. Traditional slaughter methods
Making the animal unconscious by hammering on the head. Controlling the animal and severing the vein/throat. Direct heart puncturing with a long iron rod through a tapering point.
Fig 15: Photograph of manual heart puncturing with an iron road

23
6.4.3.1. Stunning To avoid the risk of cruelty, animals must be stunned or made unconscious before they are actually killed by bleeding. Unconsciousness makes vein puncturing for bleedingmuch easier for the operator. The animal must be unconscious long enough for veinpuncturing. Different types of stunning methods are: Electrical stunning, Gaseous stunning and Mechanical stunning or knocker.
For stunning, a direct blow can be made on the skull. The blow must be dealt with force, so that the skull is immediately smashed, causing instantaneous unconsciousness. Drugs cannot be used to induce unconsciousness in animals for slaughter since unacceptable residueswould remain in the meat which is harmful for human consumption.
Fig 16: Mechanical Stunning with a knocker 6.4.3.2. Bleeding
Fig 17: Mechanical stunning at the field
The objective of bleeding is to kill the animal with minimal damage to the carcass and to remove blood as quickly as possible since blood is an ideal medium for the growth of germs. Pigs are usually bled by puncturing the major blood vessels (anterior venacava), at the base of the neck with long whole knife through which blood oozes out. It may be desirable to scrape away any dirt and hair from breastbone to throat.
25
Fig 19: Singeing with a hand held torch 6.4.3.5. Evisceration
Fig 20: Scalding with hot water at the field
Care must be taken in all the operations not to puncture the internal organs, especially the intestine.One way to prevent such contamination is to seal off the rectum with a plastic bag immediately after it is freed from the carcass. After cutting the skin and body along the middle line, the pelvis is cut through and the bladder and sexual organs are removed. In males, the foreskin must not be punctured as the contents are a serious source of contamination. All these organs are considered inedible. The abdominal and thoracic viscera are removed intact. Contact with the floor or standing platform should be avoided. The kidneys are usually removed after the carcass has been split down the backbone. The head is usually left on until after chilling.
6.4.3.6. Cutting and grading of pork Preference towards different parts of the carcass, e.g. lean, fat, etc. varies from consumers to consumers. Accordingly, demand for different parts varies. For instance some parts like ham, loin, bacon have more demand in market (as these are meaty parts) than those of snout, head, extremity(bony parts), etc. Fig 21: Manual evisceration at the field
27
The cuts having more meaty part are termed as costly cuts. These are ham or leg part, loin (back muscle, parallel to vertebra) and belly area/bacon
Fig 22: Butchery cut in field condition.
6.4.4. Different popular cuts of pork

6.4.4.1. Wholesale cuts Bigger pork-cuts for selling at wholesale prices are Ham Loin Bacon Boston butt Picnic and Jowl Fig 23: Various wholesale cuts of pig (Courtesy: www.tomfridaysmarket.com/porkcuts.jpg
28
Fig 24: Various retail cuts of pig (courtesy:www.joseph-morris.co.uk/cuts/pork%20cuts.jpeg Note: All the above steps are thoroughly followed in a scientific slaughterhouse. Small pig slaughterer may not be in a position to follow all these steps but the principle of cleanliness and hygiene must be followed both in the slaughterhouse and selling place.
6.4.5. Dressing percentage of meat yield

Dressing percentage is a comparison of the carcass yield in relation to the live weight and is calculated as follows: Weight of the dressed carcass Dressing %= -------------------------------------------100 Weight of the live animal
30
Some pig producers carry the intestine and other leftover of the slaughterhouse after cutting them into small pieces and boiling them with other ingredients to feed the pigs.
Fig 25:Pork Oxford Sausages
Fig 26: Pork Salami
Fig 27: Pork Sausages
Fig 28: Pork Cocktail Sausages
7.4.5. Byproducts
Profit from meat-animals considerably depend on return from byproducts as meat forms only 70% of live body weight while byproduct forms remaining 30%. 7.4.5.1. Bristles/Hair Under conventional slaughtering method, many of the pig slaughterers pluck the hair instead of scalding or burning it. About 70-100 gm of hair is obtained from each mature pig which give an income of Rs.30.00 to Rs. 40.00 per pig.Pig hair has good demand in the market and some traders visit the slaughter places from time to time for buying of hairs. Each kg of hair cost about Rs.350.00 to Rs.450.00 in the open market.
38

TrainingManual Pork

Uploaded by

Copyright:

Available Formats

TrainingManual Pork

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

TrainingManual Pork

Uploaded by

Copyright:

Available Formats

Fig 1:Carcass kept in an open area, on banana leaf

2.4.2. What are germs (bacteria/virus)?

Fig 2:Unhygienic practices of the pork retailer

2.4.3. What is parasite?

Fig 5:Round worms of pig

2.4.5. How germs are transmitted ?

2.4.7. Group Exercise

Fig 10: Pigs slaughtered at advanced state of pregnancy

Session 6: Standard Process of Slaughtering Pigs

6.2. Session objectives

6.3. Training methods

Fig 15: Photograph of manual heart puncturing with an iron road

Fig 16: Mechanical Stunning with a knocker 6.4.3.2. Bleeding

Fig 17: Mechanical stunning at the field

Fig 19: Singeing with a hand held torch 6.4.3.5. Evisceration

Fig 20: Scalding with hot water at the field

Fig 22: Butchery cut in field condition.

6.4.4. Different popular cuts of pork

6.4.5. Dressing percentage of meat yield

Fig 25:Pork Oxford Sausages

Fig 26: Pork Salami

Fig 27: Pork Sausages

Fig 28: Pork Cocktail Sausages

You might also like