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Show J Bruises on LiveDoti Reduce Meat Values High Number d. Injuries Result of Carelessness One of the less spectacular bift nevertheless important factors contributing con-tributing to the reduction of meat and livestock values is the waste of meat and lower grading of pork cuts because of bruising. In view of this it is important to the welfare of the livestock industry and consumer alike- that more care and patience be used in handling hogs. Bruise tests conducted recently by i the Live Stock Sanitary Committee i at Sioux City, Iowa, on 5,708 hogs ySlfliiSZO backs l Y J 902 V J 8ELUES I Tests made on 5,708 bogs Indicate In-dicate that the hams receive more bruises than any other part of the animal. indicate that there are more bruises on hams than on all other major parts of market hogs. When the animals are driven they tend 'to turn away from the driver, which often results in their getting hit or kicked on the hams. The bruise tests on the hogs turned up a total of 902 bruised hams, 207 bruised bellies, 146 bruised shoulders and 134 bruised backs. Hams are much more often bruised on the lower part of the cushion and shank, or collar, according ac-cording to the tests which showed 511 and 653 bruises respectively. This indicates that hogs probably are bruised when being driven or sorted. Most of the injuries are surface bruises, and many are caused by the driver kicking the hog or punching punch-ing the animal with a cane, sorting pole, club, end gate rod or some other handy instrument. Some of the ham bruises are I caused by protruding nails, broken boards, bolt heads or ends of gate hinges in yards, alleys and loading load-ing chutes. Others occur when trucks are not flush with loading or unloading chutes and platforms and the legs of the hogs slip into the space between be-tween the truck and the chutes, scraping the sides of the shanks up to the cushion of the ham. |