Bruises, minor injuries, parasites in the organs, enclosed abscesses, and single tumors are frequently local conditions that can be easily removed. However, congestion or inflammation of the lungs, intestines, kidneys, inner surface of chest, or abdominal cavity and numerous yellowish or pearl-like growths scattered throughout the organs should be viewed seriously. Carcasses and viscera having such abnormalities should be examined by a graduate veterinarian and his opinion obtained as to the wholesomeness of the meat. You should check with a cooperating veterinarian before you slaughter the animal to be certain he will be available if you should seek his advice.
PN-5358
Figure 58.—Completed carcass.
CHILLING THE CARCASS
The surfaces of freshly slaughtered hog carcasses are contaminated with bacteria that can spoil the meat unless their growth is promptly checked. Bacterial growth can be slowed by prompt chilling and keeping the carcass at low temperatures. If the weather is suitable (28° to 35° F), the carcass can be wrapped in a sheet, hung, and chilled in a well-ventilated shed. Wrapping with clean cloth will partially protect the carcass from contamination.
Do not allow the carcass to freeze because freezing within 1 day after death may toughen the meat. If the carcass cannot be chilled to below 40° F on the farm, it should be transported to a local locker plant or market for chilling. The need for prompt and thorough chilling of warm carcasses cannot be over-emphasized for the inhibition of bacterial growth. The carcass can be cut into retail cuts after it has been chilled for 24 to 48 hours.
CUTTING
Use the following guidelines in determining cutting and packaging instructions for the processor if the carcass is not cut and wrapped on the farm.