1. Live pig carrying in and pending

1) When the pigs get out of the transport vehicle, exiting area should be leveled with the height of the vehicle and the exiting passage way should be angled upward (7¡Æ) so that the pigs can walk down themselves, thereby reducing stress for the pigs

2) To prevent stress, pigs should be stabilized for 4~12 hours after carrying in

3) Pigs carried in previous day should be pended within a facility with food and water supply

4) Walls should be installed in the pending facility so that the pigs cannot see the pig in the next space. Pigs are sensitive to environmental change, especially when they see new pigs, they become unstable and generates stress

5) Prior to slaughtering, pending facility should be dark to stabilize the pigs

6) Installing concrete walls and steel plate as a fence so that pending pigs cannot see each other is effective in lowering stress level for pigs

7) Pigs carried in the previous day should be pended within a facility with water supply and stabilized and eating moderated

8) Pending facility should be as dark as possible and electric execution area should be bright. This makes use of the pigs psychology of following light which makes pig chasing easier

2. Pig chasing into the processing facility

1) Because pigs do not like going downhill, passageway should be angled upward.

2) Both sides of the passageway should be in walls so that the surrounding is not visible and the passageway dark to utilize pigs' instinct to move forward in the dark

3) Head suppressing instruments should be installed so that the pigs cannot put their head up on the passageway

3. Electric Execution Operation

1) Appropriate electric execution can be achieved by applying 150~200V 1.25A electric current into the brain(cerebellum) for 3~5 seconds

2) Automatic electric execution system installed in the developed nations can minimize stress as well as designed to automate without any human input

4. Bloodletting Operation

1) When pigs faint after electric shock, bloodletting should be carried out with a sterile bloodletting knife

2) The knife should be directly stabbed and pulled out from the designated area to cut the carotid artery. The length to stab should be standardized to around 7~8cm

3) When bloodletting, the stabbed part should be as small as possible (approximately 7cm)so that there are no unnecessary part left from the incision operation of the wounded flesh

4) Pigs should die by loss of blood and more than 4L of blood should be spilled out within 30 seconds after the bloodletting starts

5) Correct bloodletting operation should always be carried out with right posture

5. Hanging up (Suspension)

1) Suspension operation should always be performed with the right posture

6. Cleansing Pig's Body Surface

1) Ineffective water sprinkling To maintain cleanliness within the pending area should be avoided as much as possible

2) All pollutant on the surface of the body after suspension of finished bloodletting pig should be cleansed

3) Cleansing liquid should not be dropped on to the floor but designed to be drained in to the drainage surface and pipe

<Operation through Skin Peeling Process>

7. Re-suspension & Leg Amputation

A. Re-suspension

1) Skin peeling starts from the hind leg carpal bone and the entire hind leg area. The knife should always start from the interior (bone) and exit through the exterior (fur) to cut off the leather

2) Gambrel insertion part should be inserted between the Achilles¡¯ tendon

B. Amputation of the forelimb

1) With a sterile knife, cut through the leather between the forelimb carpal bone and metacarpal with the blade facing the outward

2) Knife and hand should be sterilized and the knife put into a sanitizer

3) With a sterile knife insert the blade through the open skin to cut the ligament between forelimb carpal bone and metacarpal and then cut off the leg entirely

4) Amputated leg should be inserted into the return conveyer and the knife and hand sterilized and also the knife stored in a sanitizer

5) With a sterile knife hold the leather with the left hand and pulling to peel off the skin

6) Peeled off skin should be put into the return conveyer

7) After sterilizing knife and hand, knife should be kept in the sanitizer

C. Hind Leg Amputation

1) With a sterile knife, cut through the leather by holding the front of the leg with the left hand and the blade facing outward

2) Knife and hand should be sterilized and the knife put into a sanitizer

3) With a sterile knife with the left hand holding the peeled off skin and pulling forward, first peel off the inside part

4) By holding the outward skin area of the leg with the left hand prevent the skin from being separated and rolled up while peeling

5) While holding the leg strongly with the left hand, cut through the ligament between the hind limb carpal bone and hind leg femur to cut off the leg entirely

6) After sterilizing knife and hand, knife should be kept in the sanitizer

8. Amputation of the Head

1) While holding down with the left hand, with a sterile knife, cut from the head through the joint of the occiput(back of the head) to cut off the head

2) Amputated head is hung on the hook of the red organ head part return conveyer

3) After sterilizing knife and hand, knife should be kept in the sanitizer

9. Preliminary Peeling Operation

A. Tail cutting, Chest & Abdominal Cutting

1) With a sterile knife, cut off the tail

2) Cut off tail should be rapidly returned in a vacuum processing system to the processing room or a container for rendering (with lid)

3) After sterilizing knife and hand, knife should be kept in the sanitizer. With a sterile knife, peel off the skin in the bottom area

4) Peel off the skin from the chest to the abdominal area. Blade of the knife should face from the inside (the side with fat) to the outward and cut as if pulling up the knife

B. Bottom and inside part of hind leg skin peeling

1) Using a barker or a knife, cut downwards for peeling

2) Holding the left side of the abdominal skin, cut from the inside of the hind leg to the abdominal ribs

3) Only cut through the inside of the hind leg and the relaxed part of the abdominal and armpit area

4) Barker and knife should be sterilized and hands washed after finishing each step

5) With a sterile knife, cut off the peeled bottom skin

6) Cut off skin should be put into a sanitized suit, knife and hand sanitized and the knife put into a sanitizer

C. Peeling off from the abdominal to shoulder area

1) With a knife or a specialized leg cutter, cut off both forelimbs between the carpal bone and the metacarpal bone

2) While holding the forelimb with the left hand, cut off the forelimb and put the cut off forelimb into the return system slot

3) When using the knife, sterilize both knife and hand and store knife in a sanitizer

4) From the inside of forelimb carpal bone cut through skin heading humerus with the blade heading outward

5) From the inside of the chest cut through to front of chin with the knife facing outward

6) Peel off skin from the shoulder area to the head area

7) Sanitize both knife and hand and store knife in a sanitizer and then start the process again with a sanitized knife

10. Skin Peeling with Machinery

1) Place dressed carcass on the supporting place on the right side

2) Place the preliminary peeled off hind leg skin onto the pin on the center of the drum body

3) To prevent peeled skin off getting torn while setting, uniformly set the skin without the skin being rolled up

4) Switch on the machine and let the dressed carcass move to the left side where the knife is and peel off the pig's skin

5) Do not let the supporting rim to come into contact with the carcass or the skin. Peeled off skin should be immediately moved to a designated area outward of the facility

11. Anus Removal Operation

1) This process is known to require high skilled work due to the high likelihood of infection. The work involves taking out the anus and rectum without damaging the intestinal tract. The best way is to use a hand machinery to do the job simply, quickly and hygienically.

2) By switching the machine on at the anus, suck in the excrements and cut off exterior of intestinal tract

3) After finishing the job, sanitize the machinery with hot water above 83¡É

12. Abdominal Cutting and Chest Dividing Operation

1) Take out a sanitized knife

2) Cut from the abdomen through to the chest area

3) Handle of the knife should face the inside and cut downward

4) When cutting through the chest, place the blade facing downward at angle and pull the carcass toward the worker and cut downward

5) Knife and hand should be sanitized and knife put in a sanitizer

6) Chest cutting should be done with a specialized saw

14. Removal of White Organs

1) Take out a sanitized knife

2) Rubber gloves should be long enough to cover the entire forearm to maximize hygiene

3) Cut through the center of the abdomen. When doing this, use the handle part of the blade so that the intestines are not damaged

4) Together with the intestines pull down the bladder toward the worker

5) Use the knife as support while pulling the large and small intestines from the abdominal cavity

6) When the large and small intestines are cut off, large and small intestine removal is done

7) Cut off white organs should be put into the organ return conveyer

8) Knife, hand and apron should be sanitized and knife stored in a sanitizer

14. Removal of Red Organs

1) Red organs, such as the liver and the stomach should be cut off with a sanitized knife

2) While pulling down the red organs, stomach, liver, bronchus and esophagus should be cut off together

3) Cut off red organs should be hooked onto the transporting rail

4) Knife and hand should be sanitized and the knife stored in a sanitizer

5) Red organs deteriorate faster than the white organs; therefore the two are not processed together. The reason is to reduce the possibility of mutual infection and quality reduction

15. Pig Slicing Operation

1) Make sure that the dressed carcass is located exactly where it will be sliced into two parts

2) Sanitized slicing saw is located on the coccygeal vertebra

3) Once the slicing operation is finished, put the slicing saw in a sanitizer. Hand and apron should be cleansed

16. Carcass Cleansing

1) Water pressure should be between 1.5 and 2.0 Bar

2) Cleansing should start at the top and work downward

3) Quality of cleaning water should be drinkable quality

4) Water temperature should be around 20¡É

5) Water on the surface should be removed with a sanitized knife once the cleansing is finished. The carcass is then transported to the cooling room

<Operation through Scalding Process>

17. Fur removal

1) After the pig goes through soaking tank, the pig is automatically transported into fur removal machinery

2) When selecting the fur cutting machinery, tension and rotary force of the rubber bar should be considered so that they o not damage the surface of the skin or leave marks

3) Soaking and cutting of fur should be processed until there is only minimum amount of hair on the skin

4) Once the fur removal is finished, re-suspension operation is done by hand

18. Re-suspension

1) Take out a sanitized knife

2) Cut between hind leg tarsal bone and metatarsal bone of a pig finished with fur removal

3) Insert the gambrel piece between the Achilles¡¯ tendon in the cut area

4) Place the gambrel on the trolley hook and re-suspend the pig on the transport rail

19. Surface Moisture Removal, Small Hair Removal, Second Surface Cleansing

A. Moisture Removal Operation

1) Re-suspended pig goes into the moisture removal equipment through automatic transport system

2) Once the pig is located in the center of the equipment, rubber bar from both sides automatically rotate and removes the moisture on the pig's surface

3) Once moisture is removed, rotation stops and the pig is automatically transported out of the machinery through the automatic transport rail

B. Small Hair Removal Operation

1) Once the pig is located in the center of the equipment, gas burners on both sides turn up and burn the small hair on the surface of the skin

2) Fire power is automatically regulated by the system and once the hair is removed, pig is transported to the cleansing equipment

C. Second Surface Cleansing

1) Once the pig is located in the center of the equipment, water supply system and rubber bar from both sides activate to cleanse the surface of pig

2) Finally pressurized cleansing liquid is sprayed onto the surface to finish cleansing

3) Cleansing liquid should not be dropped on to the floor but designed to be drained in to the drainage surface and pipe

20. Amputation of the Head and 4 Legs

A. Amputation of the Head

1) Take out a sanitized knife

2) Sub maxilla lymph, retropharyngeal node lymph, bottom ear lymph is cut. Also cut off between the back head bone and first cervical vertebrae

3) Cut off head is hooked onto the specialized hook

4) Knife and hand should be sanitized and the knife stored in a sanitizer

B. Amputation of 4 Legs

1) Take out a sanitized knife or a leg amputator

2) For the forelimb, cut between carpal bone and metacarpal bone and for the hind limb, cut off between tarsal bone and metatarsal bone

3) Cut off leg is put into the return conveyer

4) Knife or leg amputator should be sanitized and put in to a sanitizer