ISO 23781:2021
Operating procedures of pig slaughtering
This document specifies pre-slaughter requirements, operating procedures and requirements of pig slaughtering, storage and other requirements.
This document is applicable to the slaughtering operation of pigs. For some categories of pigs (e.g. piglets, breeding pigs), other operating procedures can be applied.
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Pre-slaughter requirements
5 Operating procedures and requirements of slaughtering
5.1 Restraint
5.2 Stunning
5.2.1 Stunning methods
5.2.2 Requirements for effective stunning
5.3 Bleeding
5.4 Scalding and dehairing
5.5 Hanging
5.6 Pre-drying
5.7 Singeing
5.8 Cleaning and polishing
5.9 Bunging
5.10 Eviscerating
5.11 Splitting
5.12 Head and feet removal
5.12.1 Head removal
5.12.2 Feet removal
5.13 Trimming
5.14 Inspection
5.15 Chilling
5.16 Freezing
6 Storage
7 Other requirements
Bibliography
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Pre-slaughter requirements
5 Operating procedures and requirements of slaughtering
5.1 Restraint
5.2 Stunning
5.2.1 Stunning methods
5.2.2 Requirements for effective stunning
5.3 Bleeding
5.4 Scalding and dehairing
5.5 Hanging
5.6 Pre-drying
5.7 Singeing
5.8 Cleaning and polishing
5.9 Bunging
5.10 Eviscerating
5.11 Splitting
5.12 Head and feet removal
5.12.1 Head removal
5.12.2 Feet removal
5.13 Trimming
5.14 Inspection
5.15 Chilling
5.16 Freezing
6 Storage
7 Other requirements
Bibliography