Name __________________________________ Lab Section ___________ Questions for Exercise 3 1. Record or calculate the following information for the assigned hog: Live weight, lbs Carcass weight, lbs Dressing percentage 2. What is the Carcass Cost Basis (per cwt) for the assigned hog? Current live market price $28.00/cwt Carcass Cost Basis _____________ 3. Why do hogs have such high dressing percentages compare to other species? 4. Why is fasting and free access to water important before slaughter for hogs? 5. Why is water temperature for scalding so important? What “hair season” is it now? Haley Alexander20125118573.71%$37.99/cwtHogs are fatter than other species, have one stomach instead of four, and are dressed with the feet and skin left on instead of removed.Fasting results in a greater ease of evisceration and decreases the migration of ingested bacteria from the GI tract into the blood stream. Free access to water enhancefs the completion of bleeding, results brighter colored lean, and facilitates more effective electrical stunning.You want the water to be hot enough to convert the collogen around the hair follicle to geletin so the hair will come off. However, if the water is too hot it can overscald the skin thus matting down the hair and making it very difficult to remove. February is soft hair