{"id":381252,"date":"2024-10-20T03:10:42","date_gmt":"2024-10-20T03:10:42","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-237812021\/"},"modified":"2024-10-26T05:45:47","modified_gmt":"2024-10-26T05:45:47","slug":"bs-iso-237812021","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-237812021\/","title":{"rendered":"BS ISO 23781:2021"},"content":{"rendered":"<p>This document specifies pre-slaughter requirements, operating procedures and requirements of pig slaughtering, storage and other requirements.<\/p>\n<p>This document is applicable to the slaughtering operation of pigs. For some categories of pigs (e.g. piglets, breeding pigs), other operating procedures can be applied.<\/p>\n<h4>PDF Catalog<\/h4>\n<table border=\"1px\" class=\"des-table\">\n<tr>\n<th>PDF Pages<\/th>\n<th>PDF Title<\/th>\n<\/tr>\n<tr>\n<td><b>2<b><\/td>\n<td>National foreword  <\/td>\n<\/tr>\n<tr>\n<td><b>6<b><\/td>\n<td>Foreword  <\/td>\n<\/tr>\n<tr>\n<td><b>7<b><\/td>\n<td>1 Scope <br \/> 2 Normative references <br \/> 3 Terms and definitions <br \/> 4 Pre-slaughter requirements  <\/td>\n<\/tr>\n<tr>\n<td><b>8<b><\/td>\n<td>5 Operating procedures and requirements of slaughtering <br \/> 5.1 Restraint <br \/> 5.2 Stunning <br \/> 5.2.1 Stunning methods <br \/> 5.2.2 Requirements for effective stunning  <\/td>\n<\/tr>\n<tr>\n<td><b>9<b><\/td>\n<td>5.3 Bleeding <br \/> 5.4 Scalding and dehairing <br \/> 5.5 Hanging <br \/> 5.6 Pre-drying <br \/> 5.7 Singeing  <\/td>\n<\/tr>\n<tr>\n<td><b>10<b><\/td>\n<td>5.8 Cleaning and polishing <br \/> 5.9 Bunging <br \/> 5.10 Eviscerating <br \/> 5.11 Splitting  <\/td>\n<\/tr>\n<tr>\n<td><b>11<b><\/td>\n<td>5.12 Head and feet removal <br \/> 5.12.1 Head removal <br \/> 5.12.2 Feet removal <br \/> 5.13 Trimming <br \/> 5.14 Inspection <br \/> 5.15 Chilling <br \/> 5.16 Freezing <br \/> 6 Storage <br \/> 7 Other requirements  <\/td>\n<\/tr>\n<tr>\n<td><b>13<b><\/td>\n<td>Bibliography  <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p><b>Operating procedures of pig slaughtering<\/b><\/p>\n<table class=\"shortdes-table\" style=\"width: 100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td>Published By<\/td>\n<td>Publication Date<\/td>\n<td>Number of Pages<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/pdfstandards.shop\/product-category\/publishers\/bsi\/\"><b>BSI<\/b><\/a><\/td>\n<td>2021<\/td>\n<td>14<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":381258,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[917,2641],"product_tag":[],"class_list":{"0":"post-381252","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-65-020-30","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/381252","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/381258"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=381252"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=381252"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=381252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}