EXCEL Pork Plant: Slaughter
Supplement for CEV Video #236
EXCEL Pork Plant: Slaughter
Supplement for CEV Video #236
Goal:
Provide the viewer with an opportunity to view the daily slaughter
operations of large processing facility.
Objectives:
1. to learn the steps involved in procuring and slaughtering hogs
2. to learn about by-products derived from the slaughter process
3. to be aware of steps taken to ensure products are produced in a
safe and sanitary environment
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EXCEL Pork Plant: Slaughter
Video Questions
Look for the answers as you watch the video take notes
Short Answer
1. How many hogs are slaughtered per day at Excel’s Ottumwa, Iowa, plant?
2. What is the significance of placing hogs in holding pens having only a few right
angles?
3. Why does the hog carcass travel through a scald tub?
4. Why isn’t the carcass bruised as it goes through the dehairing machine?
5. List the traits of the ideal market hog.
5. What is the name for the type of inspection performed by a USDA veterinarian
prior to slaughter?
6. Name the federal law that Excel follows which regulates the humane treatment
and slaughter of animals.
True or False
______8.
Excel slaughters boars, barrows, gilts and sows.
______9.
A stunning device is used to apply an electrical current of 240-350 volts
at 1.4 amps to the hog, rendering the animal unconscious.
______10. Hogs travel through the scald tubs and are dehaired prior to
bleeding.
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EXCEL Pork Plant: Slaughter
Short Answer
1. Name the procedure performed to remove the webbing and hair between
the front toes.
2. Name the procedure of removing the hog’s internal organs.
3. Name the instrument used to measure the backfat of a pork carcass.
4. At what temperature is the blast freezer tunnel kept?
True or False
______5. Carcasses are kept in holding coolers and held at 36º F. for 12-20 hours
or until the fabrication department is ready to process them.
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EXCEL Pork Plant: Slaughter
Video Part III
Short Answer
1. What is the term used to describe by-products from the non-carcass parts of
the hog remaining from the slaughter?
2. What is the purpose of performing a pre-operational inspection prior to the
beginning of the 1st shift’s work?
3. Other than pork intestines, list four edible pork by-products.
4. Name at least three procedures Excel utilizes to help ensure product is
produced in a safe and sanitary working environment.
True or False
______5. A centrifuge extrudes grease from the solid layer formed by cooking
inedible by-products.
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EXCEL Pork Plant: Slaughter
Answer Key for CEV Video #236
Short Answer
1. How many hogs are slaughtered per day at Excel’s Ottumwa, Iowa, plant?
12,500
1. What is the significance of placing hogs in holding pens having few right angles?
The pens help reduce the risk of bruising on the animals, a problem
which reduces carcass value.
2. Why does the hog carcass travel through a scald tub?
Scalding helps loosen the hair follicles from the skin and prepares the
animal for dehairing.
3. Why isn’t the carcass bruised as it goes through the dehairing machine?
Bruising is caused by ruptured blood vessels. Meat fabricated from
the carcass isn’t bruised because very little blood is left in the
muscles.
4. List the traits of the ideal market hog.
The ideal market hog is lean and muscular, five to six months old and
weighs 230-260 lbs.
5. What is the name for the type of inspection performed by a USDA veterinarian
prior to slaughter?
antemortem inspection
6. Name the federal law that Excel follows which regulates the humane treatment
and slaughter of animals.
the Humane Slaughter Act of 1960
True or False
F
7. Excel slaughters boars, barrows, gilts and sows.
Excel slaughters only barrows and gilts
T
8. The stunning device is used to apply an electrical current of 240-350 volts at
1.4 amps to the hog, rendering the animal unconscious.
F
9. Hogs travel through the scald tubs and are dehaired prior to bleeding.
Hogs are bled immediately following stunning
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EXCEL Pork Plant: Slaughter
Answer Key for CEV Video #236
Short Answer
1. Name the procedure performed to remove the webbing and hair between the front
toes.
toe jamming
2. Name the procedure of removing the hog’s internal organs.
Evisceration
3. Name the instrument used to measure the back fat of a pork carcass.
Fat-O-Meat'R
4. At what temperature is the blast freezer tunnel kept?
The blast freezer tunnel is kept at –40 º F.
True or False
T
5. Carcasses are kept in holding coolers and held at 36º F. for 12-20 hours or
until the fabrication department is ready to process them.
2
EXCEL Pork Plant: Slaughter
Answer Key for CEV Video #236
Short Answer
1. What is the term used to describe by-products from the non-carcass parts of the
hog remaining from slaughter?
offal
2. What is the purpose of performing a pre-operational inspection prior to beginning the
1st shift’s work?
A pre-operational inspection ensures that all equipment and facilities
been thoroughly cleaned and sanitized before any work is allowed to
begin.
3. Other than pork intestines, list four edible pork by-products.
liver, stomach, heart, tongue, kidneys, brain, head and cheek meat,
skin and rendered fat
4. Name at least three procedures Excel utilizes to help ensure product is produced in a
safe and sanitary working environment.
 safety programs and training for employees
 implementation of a HACCP systems throughout the plant
 use of on-site laboratories to test and monitor sanitation
procedures and product quality
 daily cleaning and sanitation of facilities and equipment
True or False
F
5. A centrifuge extrudes grease from the solid layer formed by cooking inedible byproducts.
A centrifuge separates hog blood into red blood cells, plasma and
white blood cells
3