What is a complete pig slaughtering line process step by step? Here is a step-by-step guide to the modern, commercial pig slaughterhouse, designed for efficiency, food safety, and humane handling.

1. Receiving & Lairage (Holding)

• Pigs are unloaded from transport trucks into holding pens.

• They are given time to rest, drink water, and recover from transport stress.

• Purpose: Reduces stress before slaughtering process, which improves meat quality and prevents PSE (Pale, Soft, Exudative) meat.

2. Stunning (Rendering Unconscious)

Pigs are moved single-file into a pig slaughtering equipment where they are rendered immediately unconscious. Common methods:

• Pig Electrical Stunning Machine: An electric current is applied to the brain.

• CO₂ Gas Stunning: Pigs enter a gas chamber where they breathe carbon dioxide, losing consciousness.

• Purpose: Ensures the animal feels no pain during the next step.

3. Exsanguination (Bleeding Out)

• The unconscious pig is hoisted onto a moving slaughtering rail by its hind legs.

• A sharp knife is used to make a deep cut in the neck, severing the carotid artery and jugular vein.

• Purpose: Complete bleeding is critical for meat safety, shelf life, and quality. The pig dies from blood loss.

4. Pig Scalding & Dehairing Machine

• The carcass is lowered into a hog scalding tank (hot water, ~60-65°C) to loosen the hair.

• It then passes through a pig dehairing machine with rotating rubber paddles or scrapers to remove most hair.

• Purpose: Removes hair and outer skin layers for a clean carcass.

5. Pig Hair  Singeing & Polishing

• Any remaining hair or bristles are removed by passing the carcass through a gas flame pig hair singeing furnace machine.

• The carcass is then scraped and polished to a smooth finish.

• Purpose: Achieves a hygienic, hair-free surface.

6. Evisceration (Removing Internal Organs)

• The abdomen is opened, and the internal organs (pluck: heart, lungs, liver; intestines, stomach, etc.) are carefully removed.

• Organs are separated for inspection and further processing (edible offal vs. inedible by-products).

• The bladder and urethra are removed to prevent urine contamination.

7. Trimming & Inspection

• The head is usually removed (or left attached depending on the market).

• Excess fat, lymph nodes, and any damaged tissue are trimmed off.

• Veterinary Inspection: Both the carcass and the organs are inspected by a vet for signs of disease or contamination. Only approved carcasses proceed.

8. Splitting

• The carcass is split lengthwise down the spine into two halves using a pig carcasshalf splitting band saw.

9. Washing & Chilling

• The carcass halves are thoroughly washed inside and out with pig carcass shower machine.

• They are moved into a cooler (refrigerated room at ~0-4°C) for 24-48 hours.

• Purpose: Rapidly lowers the temperature to prevent bacterial growth and allows the meat to "set" (rigor mortis), improving tenderness.

10. Butchering & Processing

• After chilling, the carcass is cut into primal cuts (e.g., shoulder, loin, belly, ham).

• These cuts are then further processed into retail cuts (chops, ribs, bacon, sausage) or packaged for wholesale.

Nanjing Hongwen Machinery Technology Co.,Ltd offers Turnkey Solutions of building modern Abattoir & Slaughter House for Cattle/Sheep/Poultry/Pig, if you have any inquiries on building complete slaughterhouse or buying single slaughtering equipment, please feel free to contact us:

Email: peter@hongwenmachinery.com  Mobile/What'sApp/: 0086-13770996974