Selection and Care of Animal before Slaughter 3
Preparing for Slaughter 4
Slaughter 7
Chilling the Carcass 35
Cutting 36
Freezing and Frozen Storage 53
Further Processing 54
Meat Cookery 62
Precautions 63
Other Publications 64
Issued June 1978
Slightly revised April 1981
For sale by the Superintendent of Documents,
U.S. Government Printing Office
Washington, D.C. 20402
Pork Slaughtering, Cutting,
Preserving, and Cooking on the Farm
By H. Russell Cross, _Research Food Technologist_,[1]
E. Curtis Green, _Meat Marketing Specialist_,[2]
William R. Jones, _Extension Meat Specialist_,[3]
Roger L. West, _Associate Professor, Meat Science_,[4]
and Anthony W. Kotula, _Chief, Meat Science Research Laboratory_,[1]
(Photographs by Donald K. Rough[1] and Terry K. O’Driscoll[5])
[1] Meat Science Research Laboratory, Northeastern Region, SEA-FR,
Beltsville, Md. 20705.
[2] Standardization Branch, Meat Quality Division, Food Safety and
Quality Service, Washington, D.C. 20250.
[3] Cooperative Extension Service, Auburn University, Auburn, Ala.
36830.
[4] Department of Animal Science, University of Florida, Gainesville,
Fla. 32611.
[5] Beltsville Agricultural Research Center, Northeastern Region,
SEA-FR, Beltsville, Md. 20705