Marketing Management

80-90 kg

acceptable weight in the market

5 months

(Selection) Age for fatteners

10-12 months

(Selection) Age for gilts

200 days

(Selection) Age for boars

younger meat

watery meat,

low H2O holding capacity of tissue

Older meat

back-fat thickness

Palatability of meat

Boar meat

perceptible boar taint

Finishing

Distribution of quality fat

8-120%

(Finishing) marbling %

20-35%

(Finishing) total fat %

12-24 hrs

(Before slaughtering) Fasting

- to maintain glycogen in the muscle

- decrease lactic acid production

(Before slaughtering) Relaxation

-gives PSE pork

(Before slaughtering) Stressed

small blood vessels, bloody

(Before slaughtering) hitting and kicking will cause breakage of -- leading to -- meat and blood meat cant be cured

contamination

(Before slaughtering) clean the animal to remove --

1. Ante-morten exam

2. Stunning

3. Sticking and Bleeding

4. Scalding and Scrapping

5. Remove the head

6. Evisceration

7. Cut into halves

8. Final Washing

9. Gambreling

10. Post-mortem

11. Chilling

Procedures in Slaughtering

Stunning

to make unconscious

Hammer

Electrocution

anesthetic drug CO2

Types of stunning

3 mins, blood pressure

---- mins after stunning because too long increase --

7 inch, 35-40 <

jugular and carotid

Sticking and bleeding -- inch knife, thrust -- , cut -- and -- arteries

58-82 C (60-71 C)

Scalding and scrapping

setting of hair

Increase temp cause

loosening of hair

decrease temp will not cause

3-6 min

-- min sclading

2-3 fingers, atlas joint

remove the head -- fingers from the base of the ear, severe the -- joint

Evisceration

remove the internal organs

Gambreling

hanging, at the hock joint

0.4 C for 24 hrs

Chilling temp

2C

maintain at -- so that firmness and condition is ideal for fabrication

Shoulder

- 2nd and 3rd rib right

- shoulder but (paypay) - base of the blade bone

- pig knuckles (pata)- feet

- Neck bone

- clear plate - fat trimmings

Jowl

Ham

- 2 inch anterior of the protruding pubic bone

- trimmed ham - skin the upper 1/3, leave only 1/8 of fat covering

- Ham shank - shank and leg bone

- Pig hock - feet

Loin (lomo)

- close to blade bone below the tender loin muscle (Psoas major)

- Porkchop - skin loin (2cm thick)

- Loin end - 3rd sacral to 4th lumbar tender loin and sirloin (longissimus dorsi)

- center loing - 11th rib to 2nd lumbar

- back end of the loin - 10th and 11th rib to 2nd and 3rd lumbar

Belly (Liempo)

- remaining parts

- space ribs

Trimmed belly (bacon)

GIT, Liver, Kidney, Heart, Lungs, Spleen

Internal organs

7500, insulin

Pancreas gland from -- hogs to produce once of --