[2] Standardization Branch, Meat Quality Division, Food Safety and Quality Service, Washington, D.C. 20250.
[3] Cooperative Extension Service, Auburn University, Auburn, Ala. 36830.
[4] Department of Animal Science, University of Florida, Gainesville, Fla. 32611.
[7] Beltsville Agricultural Research Center, Northeastern Region, SEA-FR, Beltsville, Md. 20705.
SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER
Several factors should be considered before slaughtering a hog for home consumption. The most important considerations are health, kind of animal (barrow, gilt, sow, or boar), expected meat yield, and care of the animal prior to slaughter.
Health
You should take care that an unhealthy animal is not selected for slaughter. At the time of selection, look for signs of sickness such as fever, increased breathing rate, and diarrhea. Animals suspected of being unhealthy should be treated by a veterinarian until the animal is returned to a healthy state.
Animal Care
It is important to exercise proper care of the animal prior to slaughter, if you expect to obtain high quality meat. Pen the animal in a clean, dry place the day before slaughtering. Restrict the animal from feed 24 hours prior to slaughter, but provide access to water at all times. The slaughter of hot, excited animals increases the risk of sickness, injury, and darker meat; therefore, do not run the animal or wrestle with it. Bruises and whip marks cause bloody spots which must be trimmed out.