Dehiding

The method of dehairing just discussed consumes large quantities of energy and water. One alternative to dehairing is to dehide the pig. Dehiding pigs has the following advantages:

1. Longer shelf life for the meat (up to three days longer because of more hygienic slaughtering)

2. Less PSE because the hog carcass is not heated up by scalding and singeing

3. Lower energy and water costs

4. Reduced production area

5. An economic return from the hides

Disadvantages include:

1. Dehiding involves more work.

2. Grading circumstances are different.

3. Carcass stamping is more difficult.

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