The weather on the day of slaughter should also be considered. During hot weather, the animal should be slaughtered during the cooler early morning or late evening hours. Since an inexperienced person will take 2 to 3 hours to complete the slaughter operation, care should be taken to avoid long exposure of the carcass to high temperatures. During cold weather of less than 30° F, the animal can be slaughtered at any time, because spoilage bacteria do not grow rapidly at cold temperatures. During periods of extremely cold weather, avoid letting the carcass freeze immediately after slaughter because the meat will be less tender than if it is permitted to chill without freezing. Slaughter during high winds may result in dirt and other contaminants being blown onto the carcass.
Waste Disposal
All waste products should be disposed of in a sanitary manner. If the animal is to be slaughtered in the open, select a site with good drainage so that blood and water can drain away from the carcass. Do not allow blood and water to pollute nearby streams or other water supplies.
Disposal of viscera and hair is often a problem. Arrange to have a local processor or rendering plant pick up these wastes. If this is not possible, bury them so that dogs and other animals cannot dig them up. Hair can be burned.
Slaughter Equipment
Elaborate and expensive equipment is not necessary but certain items are essential ([fig. 1]). The amount of equipment will depend on the slaughter procedure used. If the carcass is to be scalded rather than skinned, additional equipment will be needed (items 16 to 23). The following slaughter equipment is recommended:
PN-5302
Figure 1.—Equipment for slaughter.