Hello friends. Pig farming is currently developing thanks to the most advanced technology. The system of providing food, drinks... is widely applied to thousands of farms. A number of separate automated machinery systems are being tested and applied to farms, see if your farm has this machinery system! Let's see how tens of billions of cans of canned meat are produced! PLEASE like it if you are enjoying this content.
Each method and method of raising pigs has its own advantages and disadvantages. Almost all farms in the world raise livestock according to a modern model, strictly managing the pigs on the farm in a scientific way. The farm uses automatic feeding and water supply systems. Mother pigs and piglets on the farm will be provided with the same feed until they are moved to separate raising areas.
When piglets reach the age for fattening, they are moved to a separate farm area. Here you will also be able to live with a herd of pigs of relatively similar age and weight. They are cared for and fed according to a small pig diet. The farm owner will hang different objects for them to play with. This helps piglets reduce stress and develop best in the cage. This farm's waste treatment system is quite special. The floor plate system at the bottom will collect feces and move them to the outside disposal area. This system is completely automatic and operates regularly. After being discharged, the amount of waste will be pushed into the waste filter tank by the wiper bar.
In addition, the farm system also attaches cameras to the farm to easily monitor the condition of pigs. Thanks to the camera system, farm owners can easily detect pig diseases to promptly respond. Thanks to cameras, farm owners can detect abnormalities in the farming process, thereby making appropriate adjustments to ensure the health and growth of pigs. Pig farms should be equipped with camera systems to ensure the health and growth of pigs, while improving farming efficiency.
As they grow larger, providing them with grains and green foods is very important. Most farms will provide pig farms with mixed feeds such as corn silage and agricultural grains so that pigs have enough nutrients for high productivity. After a few months, the pigs can go to the pigsty.
Pigs of sufficient weight are brought into the processing area on the farm. Pigs are put through a washing machine one by one to clean off dirt on their bodies. This helps remove bacteria and impurities on the surface of the pig, helping to ensure food safety and hygiene. Each pig will go to an infusion system that uses CO2 gas to make the pig faint. CO2 gas will cause pigs to lose consciousness without feeling pain. Pigs are soaked in hot water to soften their fur. Then, the pig hair is removed with an epilator or by burning the hair follicles. Pigs are cut open to separate the organs and head. The carcass will be cleaned then divided in half lengthwise. The carcass is washed and moved to another area. Here, the carcass is divided into parts such as shoulder meat, tenderloin, pork belly, etc. The meat will be packaged and divided into different areas.
Spam was the first canned meat in 1936, when Jay Hormel, president of Hormel Foods Corporation, was looking for a way to use pork shoulder, a part of pork that at the time was rarely used because it is difficult to process. Pork shoulder is the main ingredient of Spam, accounting for about 90% of the product. Ham is added to Spam to increase flavor and fattiness. Other ingredients are added to the pork, including ham, salt, water, potato starch, and sodium nitrite. The meat mixture is mixed well and cooled to freezing point. The meat mixture is poured into vacuum-sealed containers. Spam cans are cooked in a hydrostatic pot. The box is then cooled and labeled. Spam has a very long shelf life, up to 5 years. This is because Spam is cooked at high temperatures and canned in a sterile environment. This type of canned meat has been loved by many people from feudal times to the present. They are present in family meals.
Until now, the canned meat production process is still used using simpler steps. The main ingredient for making canned pork is fresh pork. Pork is thoroughly inspected before being put into production. If the piece of meat is too large, cut it into smaller pieces for easier handling. Then, the pork is ground into small pieces, about 1 inch in size. The pork pieces are poured into the box according to the specified weight. Then, a sea salt cube is placed in each meat box. Sea salt helps flavor pork and helps preserve it longer. The meat box is sealed using a capping machine. Then, the meat box is put into a pressure cooker for pasteurization. Pasteurization helps kill bacteria and preserve meat longer. After pasteurization, the meat box is cooled and labeled. Product labels include information about product name, ingredients, production date, and expiration date. The shelf life of canned pork is 5 years. This is because the pork is cooked properly and the container is airtight. Canned pork is a convenient and healthy food choice. Canned pork is high in nutrients, including protein, iron, vitamin B12, and more. Canned pork can also be used in a variety of dishes, from family dinners to quick snacks.
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