Slaughtering included following stages: restraining, bleeding, scalding, flaying, evisceration,
washing, wiping and splitting. All stages were conducted on the floor because slaughterhouses which
were adapted to floor slaughtering style were targeted in this survey. Information on the origin (farm
level) of pigs was collected from the interviews with slaughterhouse owners. Both slaughterhouses
used specific trucks which were cleaned and disinfected for transporting pigs. Pigs transported to
both slaughterhouses were raised in the commercial farms with more than 50 pigs, located within 2
hours distance by these trucks. Table 6 shows the results of checklists for slaughterhouses.