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PNG OPERATION NCH TERIALS LSTUNNING of Siau; hi Boe ighter Animals — SWINE / PIG A STUNNING ~ is process of 1 3 fendering the anit i the animal unconscious in a humane method prior. to 'n accordarice with the Animal B. STUNNING APPLICATION + " et Low Voltage: 60 to 150 volts, 1.25 Ampere, 2. High Voltage: nperes 30 Vata8e: 180 to 700 volts, 1.25 © STUNNING EQUIPMENTS used at Urdaneta Abattoir (Small Animals: Pig) Electrical Stunning Tong — Either Low and Voltages are used. Keiocking Hammer — Manual procedure is done when electrical stunning tong is not available. 0, STUNNNG SITE: Behind the ears EPHYSICAL SIGNS THAT STUNNING IS EFFECTIVE a. Animal should collapse immediately. b. Neck and body will tens for several seconds. Head is relaxed and no sign of raising the head. d. Eyes and eyelash if touch will show no reflex response. e. Ears are relaxed and drops. f. Rhythmic breathing stops. 2 g. Tongue will be loose and flaccid. fh Animal will not make noise. E STUNNIG CONTAMINANTS a. Ingesta b. Urine ¢. Feces d. Milk e. Grease f, Rust immediately after stunning ures. proceso or Hind les STICKING, BLEEDING STICKING ~ is the actual killing of the animal a5 quickly and in a humane way. BLEEDING - is the removal of blood from the body through major blood vessels. Sticking Location: Under the breast Boneor at the shallow portion of the neck. i Blood vessels that are cut during sticking: CAROTID ARTERY and JUGULAR VEIN SSI (Stun-Stick Interval): Not to exceed 30 seconds Reason: a. For maximum draining of blood b. Quality Meat ill, SCALDING, DEHAIRING, REMOVE HOOVES, GAMBRELLING/Hoisting, FINAL SHAVING, SINGEING ‘A. SCALDING - the process of immersing the animal into a hot water to loosen hairs and hooves. Scalding Vat Temperature: 60 — 70 °C or 140 -160°F © Scalding Time: 3—6 mins. ‘TOO HOT or HIGH TEMP (Over Scald): Skin will be cooked, Hair is difficult to remove. TOO COLD or LOW TEMP (Under Scalid): Hair/scurf will not be loosened, Difficult to remove hooves. B. ELECTRICAL DEHAIRING MACHINE — dehairing used at Urdaneta Abattoir (rotating rubber-tipped paddles) DEHAIRING - the process of removing the hairs of the animal. C. REMOVE HOOVES ~ using hoof remover. D. GAMBi:"LLING - the process of hanging the carcass. Site for Gambrelling: Back of Hind Leg Tendon to be exposed during Gambrelling: Achilles Tendon or Calcanean Tendon HOISTING - Lifting up E. FINAL SHAVING/SINGEING SHAVING/FINAL SHAVING ~ Manual procedures done after swine animal undergone dehairing-machine.. SINGEING — Removes any remaining hairs, shrinks and sets the skin, decrease the number of adhering micro- organisms and leaves an attractive clean appearance. After SINGEING, BLACK DEPOSITS AND SINGED HAIRS CONTAMINANT during Evisceration 5. Ingesta 6. Bile 7. Urine & Feces WHITE OFFALS / 1. Esophagus 2. Stomach 3. Large and small intestines Uterus/Placenta Urinary Bladder RED OFFALS 1 Heart 2 liver 3. Kidney 4. Lungs 5, Spleen 6, Pancreas V. SPLITTING, QUARTERING : SPLITTING - Dividing the carcass into two. Where do you Split: Along the vertebral columns or backbones. Starting where the TAIL was removed to the point where the HEAD was severed. JARTE! fi into four. 1G - Dividing the carcass int QUARTERING you cunt Between He 22" and 13" ribs VL GRADE, LABEL, AND STAMP ARCA ‘A. BRANDING SITES Large Cattle Llower Thigh each Upper Thigh each lower Flank each |AUpper Flank each ‘swine/Hog/Pig 1. Thigh each 2. Loin each 3, Belly each 44, shoulder each 5. Cheek each 6. Forehead 5.Lower Shoulder each 6. Upper Shoulder each 7.Base of Tongue VI. WASH, TRIM, WEIGHT ‘A. What do you trim? 7. Excess Fats 8. Blood Clots 9. Lymph Nodes 10. Back Bone Membrane 11. Cyst 12. Mammary Glands Q&A REVIEW 1. Methods of Cleaning in a Slaughter House Abattoir. a. Pre-cleaning b. Main Cleaning ¢. Rinsing d. Disinfecting/Sanitizing e. Final Rinsing 2. How do you sharpen your Knife? a. Wash to remove dirt. b. Examine the knife blade. Ex. Bevel (if single or double sided bevel) ¢. Select the best side of the sharpening stone. (rough or fine) d. Place the sharpening stone on a secure surface. e. Lubricate with water and soap. f. Sharpen properly. (Standard) g. Clean knife and sharpening stone. h, Steel the knife. 3. Kinds of Knife a, Boning b, Flaying ¢. Sticking 4, General Purpose e. Steak 4, How do you sanitize your knife: By soaking in: 2: Boiling water: 98 °C 2. Chlorinated Water (150-200 ppm) Sharpen knife after use using sharpening stone and steel/round file.