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Ec25-228 Farm Slaughter Of Hogs, Wm. J. Loeffel
Ec25-228 Farm Slaughter Of Hogs, Wm. J. Loeffel
University of Nebraska-Lincoln Extension: Historical Materials
Slaughtering hogs and curing the meat on the farm is a common practice which makes available a palatable and nutritious food. It utilizes labor at a season of the year when usually there is no great rush of work.
As a general rule, farm slaughter is not to be recommended until cold weather is a certainty, for warm weather is apt to cause heavy spoilage. Meat is a highly perishable food product, therefore absolute cleanliness should prevail in its handling. Contamination of meat by soiled hands, clothing, tools, or containers is not only insanitary but actually lowers the keeping quality …