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Before the live pigs and dehairing, temperature control to hot pools, not to expect too much. Now many enterprises of slaughtering in order to save time, adjust the water temperature higher than the water temperature, and slaughtered after the meat is red, and the cooling effect is not very good. Synchronizing the health and quarantine, which is guaranteed in the slaughter of meat quality is not a significant problem in the key, where pig's offal and quarantine, sick pigs will slide through lines to the causative agent, slaughtering enterprises should conduct detailed manual inspection, ensuring that there is no influence of pigs into the acid, it will affect other acid pig