Pigs for Home Trade

Waikato Times, Volume 122, Issue 20494, 10 May 1938, Page 17 (Supplement)

Pigs for Home Trade

RAPID GROWTH OF INDUSTRY Treatment at Killing Works NEED FOR CARCASE IMPROVEMENT (By “ Stockman ”) The important part played by the various killing works throughout the Auckland province in preparing pig carcases for export to the British markets is not generally realised by the average farmer. The quality of the carcases arriving in England depends to no small extent on the treatment of them at the works, and the painstaking methods employed in preparing porkers and baconers for export i« responsible in no small measure for the enhanced reputation of New Zealand pig meats overseas. While a few years ago, the killing of pigs was a comparatively minor operation at the works, it has now grown to be a major operation and proof of this is provided in the phenomenal increase in the number of pigs killed for export. The enormous growth in the pig industry during the last 10 years or so can be gauged by the fact that, whereas in the 1925-28 season a total of 50,003 pigs were killed, in the 1936-37 season the total killings reached 666,342. It seems that even a greater number of pigs will be killed during the present season. More than 300,000 pigs were treated at the Southdown, Horotiu and Moerewa works of the Auckland Farmers’ Freezing Co. during last season, the bulk of these pigs coming from Waikato farms. IMPROVEMENT NEEDED A great responsibility rests on the killing works for the retention of the Dominion’s reputation abroad and it is indeed fortunate for the country that they have played their part well. The onus is on them to prevent any diseased pig leaving the country and thus damaging our reputation abroad, while the manner in which the pigs are handled and dressed for shipment at the works has been no small factor in the general improvement of carcase quality. NATIONAL GRADING SCHEME The introduction of a national grading scheme this season should do much to encourage the production of better carcases, for it will be generally admitted that there is still considerable room for improvement. It is said that the reason why Denmark has raised the standard of her pig carcases to such a considerable extent is because of her system of grading which was introduced some years ago. While New Zealand porkers have invariably drawn praise from the English authorities, the same cannot be said for the baconers arriving in England from this Dominion, for frequent complaints have been received at this end in regard to the bruises appearing on New Zealand bacon carcases. Only the producer himself can remedy this state of affairs, provided he has the co-operation of those taking the pigs to the works, where every care is taken to ensure that no bruising will occur. In the matter of bruises no animal requires better treatment than the pig and the producer should fully realise that any ill-treatment or carelessness in handling will have to be paid in full by no one else but himself. Utmost care in driving the pigs and scrupulous attention given to the loading or unloading of the animals at the farm, at the saleyards or at the killing works, will replay the producer handsomely and at the same time do much in improving the reputation of New Zealand pig carcases as a whole. CHILLED BEEF TRADE The freezing industry has demonstrated its efficiency in the manner in which it has developed the chilled beef trade. The amazing thoroughness and attention to detail that characterises the slaughtering of beasts at the killing works for the chilled beef export trade is strikingly demonstrated by a visit to the Horotiu works of the Auckland Farmers’ Freezing Company. It is interesting to note that the animals must be handled with the greatest care from the outset, even prior to reaching the works.

Pigs for Home Trade (continued) If the cattle are coming by road, they are driven at a slow rate in easy stages by specially chosen drovers who take the greatest care not to excite or injure them in any way. Arriving at the works, they are put into special pens and rested for two days previous to slaughter. During the time they are in the pens they receive ample hay which, it is stated, imparts to the meat much of the bloom that counts so much with the authorities at Home. PROCEEDURES BEFORE SLAUGHTER On the day of slaughter the cattle are driven up the race as quietly as possible in order that they may not become heated and excited. Before entering the race they stand for approximately 15, minutes in a cold water shower, the sprays being so placed as to reach the animals from underneath as well as from above. Again after they have passed through the race and just prior to the actual slaughtering, they pass through another shower. The showers are used to reduce the blood heat of the cattle and also to wash off every vestige of dirt from the hides so as to avoid later contamination of the meat by germs transferred from the hide to the meat during the dressing process. CLEANLINESS AND EFFICIENCY In the slaughter room itself, which is kept in a perfect state in order to prevent the formation of mould growth, meticulous care is taken to ensure absolute cleanliness. The cattle are killed by a humane killer and in the subsequent operations all the instruments are sterilised. An electric saw used at Horotiu minimises the work of cutting down the carcase and contributes to the general cleanliness. As it is not desirable to have any blood in the large veins, the meat surrounding the kidney is pounded vigorously in order to expel any blood serum which has collected in the large veins near these parts since the animal was killed. What impresses the visitor most of all is the wiping of the sides with dry sterilised hand-towels in order to dry the meat surface thoroughly. A dry towel is also skewered in the kidney veins to absorb any further serum which may exude. All the workmen engaged except the butchers, who handle the cattle just subsequent to killing, are dressed in white coats and have white skull caps. THE GRADING OF THE CARCASES After the carcases are trimmed they are graded, and any bearing bruises or which are discoloured in any way are rejected for the chilled beef trade and sent to one side as “freezers.” In the chilling room, where only one man enters, the temperature is kept always at a certain degree which those responsible endeavour to maintain right until the carcases enter the chilling rooms on the steamers.