Answer:
Ive bolded similarities and i have boded AND underlined differences in the two processes
swine- swine are usually stunned by electrical means or CO2 gas. Mechanical stunning is not generally used in swine because it may cause serious quality problems in the meat, including blood splashing (small, visible hemorrhages in the muscle tissue) in the lean and PSE meat. skin is left on the carcass after the slaughter process. Therefore, after bleeding, the carcasses undergo an extensive cleaning procedure. First they are placed for about five minutes in a scalding tank of water that is between 57 and 63 °C (135 and 145 °F). They do this to remove dirt and hair from the skin. After cleaning and removing the hair, heads are removed and carcasses are opened by a straight cut in the center of the belly to remove the viscera (the digestive system including liver, stomach, bladder, and intestines and the reproductive organs), pluck (thoracic contents including heart and lungs), kidneys, and associated fat (called leaf fat). The intestines are washed and cleaned to serve as natural casings for sausage products. The carcasses are then split down the center of the backbone into two “sides,” which are placed in a cooler (called a “hot box”) for approximately 24 hours before fabrication into meat cuts.
Beef/Lamb- These animals are usually stunned mechanically, but some sheep slaughter facilities also use electrical stunning. The feet are removed from the carcasses before they are suspended by the Achilles tendon of a hind leg for exsanguination. The carcasses are then skinned with the aid of mechanical skinners called “hide pullers.” Sheep pelts are often removed by hand in a process called “fisting.” (In older operations, hides and pelts are removed by knife.) The hides (cattle and calves) or pelts (sheep) are usually preserved by salting so that they can be tanned for leather products. Heads are removed at the first cervical vertebra, called the atlas joint. Evisceration and splitting are similar to hog procedures, except that kidney, pelvic, and heart fat are typically left in beef carcasses for grading. Carcasses are then placed in a cooler for 24 hours (often 48 hours for beef) prior to fabrication into meat cuts.
