BS ISO 23781:2021 pdf download – Operating procedures of pig slaughtering

BS ISO 23781:2021 pdf download – Operating procedures of pig slaughtering 5.3 Bleeding 5.3.1 After stunning, the pigs shall be immediately bled. For electrical stunning, the duration from stunning to bleeding should not exceed 30 s. When head-only electrical stunning is used, the duration should be less than 15 s. This recommendation is not necessary for high-concentration gas stunning which permits a long anaesthesia period. 5.3.2 Point the knife tip to about 0,5 cm to 1 cm to the right of the centre of the throat, and stab in the direction of the heart. Then make a cross cut and keep moving the knife to cut the carotid artery and jugular veins. The heart shall not be pierced, and the oesophagus and trachea shall not be cut off. The length of the cut should be about 5 cm. The duration of bleeding shall be no less than 3 min. During the bleeding process, the pigs shall not choke on blood or have congestion. 5.3.3 The duration from bleeding to offal removal should not exceed 30 min. The duration from bleeding to pre-chilling should not exceed 45 min. 5.4 Scalding and dehairing 5.4.1 Either steam or hot water shall be applied for scalding. The scalding temperature and time shall be adjusted according to the size and breed of the pigs and the season. The scalding methods are as follows. a) Steam scalding. The temperature in the steam scalding tunnel should be adjusted to 59 °C to 62 °C and the time should be adjusted to 6 min to 8 min. b) Hot water scalding. The water temperature of the scalding tank should be adjusted to 58 °C to 63 °C and the time should be adjusted to 3 min to 6 min. There shall be an opening for overflowing and a device for replenishing clean water. The water in the scalding tank shall be replaced every day based on the hygiene status. During the scalding process, the pig body shall not sink to the bottom. Over-scalding and under-scalding shall be avoided. 5.4.2 Dehairing equipment shall be applied for dehairing. The pig body may have minimal hair but should not have mechanical damage and peeled skin after dehairing. 5.5 Hanging 5.5.1 Both hind legs of the pigs shall be lifted and a pierce shall be made distal to the hock without cutting off the ligament which connects the hock and shin bones....