CHIEF Minister Chow Kon Yeow has urged all active pig slaughterhouses in the state to implement modernised and efficient ways of carrying out the slaughtering process.
He said this would ensure a healthy environment and maintain food security at good levels after visiting the pig slaughterhouse at Soon Seng Meat Sdn Bhd in Kampung Valdor today.
The slaughterhouse came into operations early this year after having complied with all the guidelines and criteria set by the state Veterinary Services Department (DVS).
“The state government is very concerned when it comes to cleanliness surrounding the environment that people live in, as well as food security.
“Several years ago, we have introduced a closed system that must be strictly followed by pig farmers. This was to ensure pollution caused by the industry be contained and avoided.
“It is still ongoing and we would like to encourage all those unlicenced slaughterhouses and farms to apply for valid permits.
“This is important because we want to make sure they go through all the processes from live pig inspection (by DVS inspector) to pig carcass delivery in a proper manner,” Chow said.
He also applauded Soon Seng Meat for running a slaughterhouse that is full of machines and other equipment of international standards.
It was learnt that the slaughterhouse is currently running its day-to-day operations with facilities capable of slaughtering 150 pigs per hour and storage capacity of 800 pigs in chillers at any one time.
There are currently five pig slaughterhouses in the state, with three on the mainland (including Soon Seng Meat) and two on the island.
DVS director Dr Anun Man said Penang is indeed on the right track in terms of delivering clean and well-processed meat-based products to the people.
“One good example is Soon Seng Meat. We can clearly see the tedious yet proper process being carried out here before the meat is ready for sale.
“Internal organs must be checked thoroughly and dangerous parts found to be contaminated, must be eliminated immediately.
“Another important process is rigor mortis, which is crucial to maintain the freshness of the meat. The muscle conversion will happen here for a period between four and twenty-four hours.
“A chiller will be required for this process.
“I hope other slaughterhouses will follow suit the modern-day process that is widely being implemented worldwide,” Anun added.
Story by Kevin Vimal
Pix by Law Suun Ting
Video by Chan Kok Kuan