We had assigned an
activity to do which is part of our curriculum. We went to the slaughter house
in Trece Martires to be able to learn,develop our skills and finished the
activity
related to our course and subject. I had arrived earlier in the morning
as the instructor said to us to be able to start early in slaughtering. Mr. Aya
Lubigan which is the slaughterhouse master made a short introduction and discussion
to us before we proceed to do the inspection through the guide of Mr. Maminta
their meat inspector.
Mr. Gilbert Maminta showed us how to do the
ante-mortem inspection on the lairage pen and to the assigned culled sow to us.
He let us to do the inspection then after the inspection the culled sow was
placed to the stunning box and let their worker do the hit to the culled sow by
using the poleax. They told us that in hitting the pig it should be only 1 hit
because it was written in the law. Then they showed us how to stick the culled
sow and let it do by our batch mate. The blood was placed on the sticking cone
then the sow was move to the scalding vat with a temperature of 150- 160 degree
F after the complete bleeding. The butchers let us do the dehairing of the pig
and let us experience to remove the nails of the pig. They really showed the
process, how and where to gambrel the carcass and also the removal of the
internal organs which is divided into two, the red and white offal’s. Mr.
Maminta showed us the internal organs and told us what would be the
characteristic of a good internal organ as our post-mortem inspection and we
saw also the rigor mortis. Then we moved to the splitting and final washing of
the carcass. Mr. Maminta taught us how to palpate the carcass and showed us the
lymph nodes which should be removed and if there are any other abnormalities in
the carcass. Then the last is the weighing, branding and dispatching.
We
had finished all the process at 10 am and rest for awhile. Then we prepared for
a short quiz given to us by Mr. Lubigan. Then they told us to be back at 6 pm
to be able to saw the slaughtering practices which is done in cattle because
most of the time the cattle’s are being slaughtered late in the afternoon or
evening.
We
had arrived at 6 pm and saw the cattle placed on the stunning flat form. The
butcher used a stunning knife which weight about 1 kg. The cattle were pith on
the vein close on the head then the cattle knee on the floor. Then the butcher
used a chain to tied its feet and place it upward to have a complete bleeding
then we proceed to washing. The feet was first being removed then followed by
the removal of the head. The butcher started to dehiding or removing the skin
then after that, is the brisket opening followed by the evisceration or removal
of the internal organs. During the evisceration process we found out that the
cattle was pregnant and it will only take 1 month to give birth. We are all
shocked but we keep on not asking the butcher. Then we had proceeded to
splitting of the carcass and I saw that the excess fats are being removed by
the butcher. The next is the quartering and final washing of the carcass. Mr.
Maminta taught us the different parts of the internal organs of the cattle, its
functions and good characteristic of the organ and also for our post- mortem
inspection. He palpates the carcass and showed us the lymph nodes which should
be removed. The carcass was being branded, weighed and dispatch. We finished at
quarter to eight in the evening. Before we had separated Mr. Maminta talked to
us and also thanked us for visiting at the slaughter house. We also give thanks
to Mr. Maminta and Mr. Lubigan for teaching us and helping us finished our
activity. I can say that we all learned in this activity.
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