The animal should be in a clean, healthy condition and the slaughter rapid and efficient. Bruising should be carefully avoided. The animal is bled after slaughter to remove blood from the carcass and also from the small veins and arteries in the skin. If this is not done rapidly, the blood will clot and putrefy, resulting in blue-black markings in the skin. The skin should also be removed immediately, while the carcass is still warm, as removal then is much easier. Subsequent to flaying, the skin cools down more quickly, giving less chance of putrefaction. Some form of curing generally follows flaying. See also: BRINING ;DRY-SALTING ;PUTREFACTIVE DAMAGE ;WET-SALTING .
(248 , 291 , 306 , 363 )