RING AND TIE BUNG SLAUGHTERING PROCESS

It is the process of sealing the bung of the animal after an animal has been dispatched. This process
prevents carcass contamination.

 Bung - Rectum
 Ring – Used to seal the bung and urinary tract of animals.
 Maxi-Seal Ring – used to seal bung and urinary tract of larger animals typically cattle with a larger
than normal bung. It is ideal to be used in conjunction with a plastic bag which covers the whole
bung area. The sealed section may then be returned to the body cavity prior to evisceration.

Method of Application

Normal ringing of the bung takes place; the ring is expanded, the bung pulled through and the
ring released. Ensure that the ring is placed far enough down to contain the urinary tract.
Ring and Tie Bung Slaughtering Process of Hog

1. Slowly open the body cavity and prevent puncturing the intestines and bladder. 
2. Insert hand, place your hand that is holding the knife inside the carcass so the blade of the knife
is outside the carcass at a 90 degree angle and the handle is inside the carcass and pressed
against the inside of the body wall.
3. Start cutting along the sides of the bung using the tip of knife. Grab hold of the bung once able
to, then finish by following the shape of the pelvis.

4. Use hands to pull the bung out far enough to tie it off. Use piece of twine or cord to tie the bung
closed. (Two people are needed for this process: one holds the bung, and one ties the bung.)
Alternately, you can place a plastic bag over the end of the bung and secure it with a rubber
band or string to prevent any contamination around the bung opening from getting on the
carcass.

Ring and Tie Bung Slaughtering Process of Cattle

1. After the animal has been bled the weasand is freed and severed on an angle of 45˚ from the
root of the tongue.
2. The angled cut allows easier feeding into the rodder of larger weasands. A nick is made halfway
through the weasand some 200mm (8”) from the bottom to allow the operator to apply some
leverage while rodding. The weasand is allowed to drop through the rodder.
3. Next the tumb is inserted in the nick with the left hand and pressure is applied as the rodder is
pushed to the paunch.
4. When the operator feels the rodder hit the paunch, he should pull the trigger releasing the ring.
The ring will then effect the seal containing the contents of the stomach.

Advantage: By ensuring the ring is placed at the paunch, any possibility of backflow of stomach
content is eliminated and the possibility of contamination during evisceration is minimized.
 Factors to consider when it comes to the Specific Procedure

1. Proper Hygiene is a must. Make sure to clean your hands before and after pulling the bung.
Clean and sanitize the knife to prevent contaminating the carcass.
2. Be careful not to cut the bung.
3. Rings should be warm and dry. Small amounts of moisture may prevent rings flowing freely
through the loader.
4. Type of ring to be used. Check the quality and elasticity.
5. Seal tightly the anus part to prevent backflow of fecal contamination.
6. Correct angle of the knife when cutting

Reference:

At-Home Hog Slaughter. (n.d.). Extension.sdstate.edu. https://extension.sdstate.edu/home-hog-

slaughter

Danforth, A. (2014). Butchering poultry, rabbit, lamb, goat, and pork: the comprehensive photographic

guide to 
 humane slaughtering and butchering (C. Madigan, Ed.) [Review of Butchering poultry, rabbit,

lamb, goat, and pork: the comprehensive photographic guide to humane slaughtering and

butchering].https://books.google.com.ph/books?

id=e60MAwAAQBAJ&pg=PA90&lpg=PA90&dq=how%20to%20remove%20the%20bung%20of

%20chicken&source=bl&ots=XbpBohvotD&sig=ACfU3U2N8AyVcJKXpOa-

ADftdXc2NaQM_A&hl=en&sa=X&ved=2ahUKEwji4uO_9p7zAhVCDd4KHV-

TBEoQ6AF6BAggEAM&fbclid=IwAR0FIstnZzo5z4momT1kCVMB1xWRFv9UHgaW45zraaxcnPb05D

SLpuJd7c0#v=onepage&q=how%20to%20remove%20the%20bung%20of%20chicken&f=false

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