1, Cut off the tail of the bull along the joint of the tail root, remove the male genitalia, number it, and place it in a designated container.
One hand grasps one side of the abdominal muscles, while the other hand holds a knife and cuts along the body cavity wall from one side to the other to separate the transverse diaphragm muscles. Take out the heart, lungs, liver, etc. and hang them on the synchronous testing hook or dedicated testing tray.
1, Cut open the chest cavity and neck by cutting from the cartilage of the chest, pressing down along the midline of the chest against the edges of the trachea and esophagus. When using an open chest saw to open the chest, the lower saw should be accurate and not damage the internal organs of the chest cavity.
1, Lock the leather on both legs separately, with the fur facing outward, start the leather pulling device, and separate the cowhide roll from the body. 2, When pulling to the tail, slow down and use a knife to peel off the base of the cow's tail.
1, Use a knife to lift the abdominal skin along the midline of the chest and abdomen from the chest to the crotch. 2, Peel off the skin of the chest and abdomen along the midline of the abdomen to the left and right sides until reaching the fossa.
1, Cut off the ligaments and flesh connecting the tarsal joint with a knife, cut off the hind hoof, number it, and place it in a designated container.
HACCP, which stands for “Hazard Analysis Critical Control Point”, employs a scientific and systematic approach to ensure food safety by identifying and evaluating specific hazards and control measures. HACCP is globally recognized as the most cost-effective method for controlling foodborne illnesses. Unlike traditional methods, its emphasis lies in prevention rather than relying solely on final product inspection. HACCP standards require organizations to identify potential biological, chemical, physical, and other hazards in their production processes. Through analysis of these hazards, scientific approaches are taken to determine critical control points and critical limits, and subsequent preventive and corrective measures are adopted to eliminate or keep hazards within the acceptable level. China’s HACCP certification, based on the Hazard Analysis Critical Control Point System Certification Requirements, serves as a national voluntary certification system applicable to the food industry.
1, Cut off the ligaments and flesh connecting the wrist joint with a knife, cut off the front hoof, number it, and place it in a designated container.
1, Blood can be drained in either a horizontal or vertical position. Make a cut below the cow's throat, then horizontally sever the esophagus, trachea, and blood vessels.
1.1 pneumatic stunning: Use the pneumatic stun device to aim at the diagonal intersection of the two horns and eyes of the cow, and quickly start to make the cow coma
The operators of each process willcheck the sheep, carcasses, by-products transferred in the previous process. Products do not meet the requirements of slaughter operations, it is not allowed to transfer to the next process. Sheep carcasses and by-products should not fall to the ground or come into contact with unclean surfaces during slaughter.
Slaughterhouse areas should be divided into production zones and living zones. Within the production zone, a clear distinction should be made between non-clean areas and clean areas. In regions with severe cold, cold, or hot summers and cold winters, non-clean areas should not be located on the upwind side of the main summer wind direction of the plant, and clean areas should not be located on the downwind side of the main summer wind direction of the plant.
