The surfaces of freshly slaughtered hog carcasses are contaminated
with bacteria that can spoil the meat unless their growth is promptly
checked. Bacterial growth can be slowed by prompt chilling and keeping
the carcass at low temperatures. If the weather is suitable (28° to
35° F), the carcass can be wrapped in a sheet, hung, and chilled in a
well-ventilated shed. Wrapping with clean cloth will partially protect
the carcass from contamination.
_Do not allow the carcass to freeze_ because freezing within 1 day
after death may toughen the meat. If the carcass cannot be chilled to
below 40° F on the farm, it should be transported to a local locker
plant or market for chilling. The need for prompt and thorough
chilling of warm carcasses cannot be over-emphasized for the
inhibition of bacterial growth. The carcass can be cut into retail
cuts after it has been chilled for 24 to 48 hours.