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RVSCERATION e aed one of white & red oftals = for in “saing ayy secton avi contamination ce Le bung tsatt Nodule 12: EVISCERATING ANIMAL This attude inter ee covers the knowedge, skis and "ving internal organs and tissues of animal. EQUIPMENT + Steriizer Hook ang pee 2d Gambrel + + TOOL + Knife waTERIAg a PO7N9 Ste! > SCattie % 10Pigs Rubber band Eviaeration = the removal of the visceral organs from the rend of the carcass up to the complete removal of the ‘nternal organs or offal rom the body cavity. WHITE OFFAL 4. Esophagus 2. Stomach 3. Large and small intestines 4, Uterus/Placenta 5. Urinary Bladder RED OFFAL” 1. Heart 2. Liver 3. Kidney 4. Lungs 5. Spleen 6. Pancreas ASSESMENT CRITERIA “ «= Animal‘is prepared for evisceration in accordance ‘with workplace standards. + Tools, imatrals and requirements for evisceration are prepared to job requirements. i 1» -Worker safety practices in preparing according to requirements. areraans a pig Is removed according to workpiace requirements ea ad at ren a2 8 aca Cfeording§ to workplace and regulatory A ye intestine. # small ms action is taken in the event of Gotferination in ine with workplace requirements, The anus is loosened by cutting around deep into pevic canal. 2. itis then pulled outward and the remaining attachments are cut, during this step, the ‘operator must be cautious not to cut any part of the intestines. 3. ithe animal being slaughtered is a male, the penis is removed by cutting through the skn and fatty tissues along each side of the pens and around the penis opening. 4, The prepuce is grabbed with one hand and lited upwards when the skin and fat ‘connections are along the midline, with the ‘other hand. The penis is pulled further upwards then cut at the base of the ham. 5, Once the penis is removed, the aitch bone S split by cutting through the cartilage. 6. In young hogs, this operation requires only the use of a knife; however in old animals a meat saw is necessary. 7. The chest cavity is opened, then the lean meat and fat from the point where the hog was @ tuck to the upper end of the sternum or breastoone, is where the hog was stuck to the sper end of the sternum or breastbone, is cut 8. Tne knife is then inserted at the neck region with the cutting edge on top. and the point slightly pointed upwards. 8, The sternum is cut upwards and slightly off center to open the chest cavity. 10. The windpipe and trachea are loosened by cutting at each side, then these are pulled and the tissues attached underneath, are cut. 11, The belly -cavity is then cut starting at the opening.made at aitch bone. It is best to open + the midline by inserting the handle of the knife into the opening of the blade outwards to avoid cutting of the intestines. This opening of the blade outwards to avoid cutting of the intestines. This must be done in one full stroke, 12. The internal organs roll outside and if the belly is not cut with one motion stroke it becomes dificult to cut the belly further. 13. The diaphragm and abdominal muscles are served and the internal organs are pulled and caught using an entrails cleaning rack. 14, “he carcass Is then split through the center of ve vertebral column and the left fat is removed jot to washing and trimming. ‘he carcass may be split while itis in the rail or hile its on the table. 16. 1 both cases, splitting is done at the center of 1e chine bone to be able to produce uniform Betk chops from carcass here Is a very high risk of cutting the longistimus dorsi muscle (sirloin muscle) if the center of the chine bone Is not hit while spliting. 18. Spitting carcasses on top of the scraping table requires at least two operations; one man holds the carcass fat at ts back while the other operates the meat saw. : 19, Siiting in a hoisted position requires only one operator as long as carcass is anchored on the rail 15. 17, HANDLING oO products °° ENTRAILS AND SLAUGHTER BY Only one basic princi ple is followed in handling the internal organs of slaughtered animals, > > vvyvyv CONTAMINANTS 4 There shout y 6 diterent pans be, na etn contamination of te I parts of th Tenses the internal organ without contents must aeieneeee rated before parts with contents The. liver, : ie el aa al The bile is then rem 1 t aa 1oved from the liver by cutting at eet pase the gall bladder and peeling the bile off. The stores, aliens and Targes intestines ae sierra is split and the contents are removed omar beat vai loan blenched or thoroughly ap, salt and water The small and large intestines are separated and flat and connective tissues ere removed, and the intestines are exposed as one whole length. These are splashed with water. Then inverted and macerated with pepaya leaves detergent and salt The cleaning materials and the by-products are thoroughly washed with water, with no traces of soap in the me rine cleaned intestines are intended for coolsng, they must be boiled before chopping /o faciitate easy handling and removal of the ‘slimy surface of the entrai s ney one knmcoicl ieroeninds SAPS, 77 is pumped into it and dried une thesun. eying at room conation Gund rainy days is not Edvisable as arying: takes too aduigh time for microorgarist spoi the casings. handled in a similar manner 28 the The stomach without contents are ie tne parts intestines, whe Cath clean tap water Defore nly wa tnorousr blanched ‘and chopped for cooking. uring Evisceration ~ ingests Standard: cut at the center wi the use of chest bone saw and/ or hand saw. Urdaneta techniques * Evisceration ‘Separator of white & red offals Red offals- for inspiration to avoid contamination Seiling rubber band, wire ,tie bung itselt