Canton Christian College BULLETIN NO. 27 BUTCHERING AND CURING MEATS IN CHINA BY CARL OSCAR LEVINE Associate Professor of Animal Husbandry Canton, China 1921 Butchering and Curing Meats in China CONTENTS Preface Introduction Origin of Meat Foods Food Animals in China Section Hogs 1 Cattle 2 Water Buffalo 3 Sheep and Goats 4 Poultry 5 Selection of Animals for Slaughter Health 6 Condition 7 Breeding 8 Feeding 9 Age and Size for Killing 10 Preparation of the Animals for Slaughter Bleeding and Dressing Hogs Tools 11 Scalding Equipment 12 Killing the Hog 13 “Watered” Meat 14 Scalding and Scraping 15 Gutting 16 Cooling the Carcass 17 Cutting up the Carcass 18 Shoulders 19 Middle Part 20 Hams 21 Trimmings 22 Head 23 Feet 24 Killing and Dressing Beef Tools 25 Stunning 26 Bleeding 27 Skinning and Gutting 28 Treatment of Hides 29 Killing and Dressing Sheep Stunning and Bleeding 30 Skinning 31 Gutting 32 Bleeding and Dressing Poultry Bleeding and Picking 33 Keeping Meat Fresh Curing Meats: American Methods Preparing the Meat for Curing 34 Vessels for Curing 35 Curing Agents 36