slaughtering

Action of killing a food animal. This operation requires several distinct stages. For bovines, these are: stunning, bleeding, carcass separation and skinning, evisceration, carcass splitting, collecting the blood, opotherapic glands and offal, removing inedible parts and unwanted fat, health inspection and classification. All these operations have a single aim: presenting a carcass whose meat and offal are considered fit for human consumption. On the slaughter line, the pigs are scalded, dehaired and scorched.