According to the regulations, pig slaughterhouses must be equipped with veterinary and hygiene inspection personnel commensurate with the scale of slaughter, to meet the requirements of each position in the quality inspection procedures for pork products. The number of personnel to be equipped shall be based on the actual slaughter volume per hour:
According to the regulations, pig slaughterhouses must be equipped with veterinary and hygiene inspection personnel commensurate with the scale of slaughter, to meet the requirements of each position in the quality inspection procedures for pork products. The number of personnel to be equipped shall be based on the actual slaughter volume per hour:
Each processing area in the workshop should be clearly demarcated, with the flow of people and materials not interfering with each other, and meeting the requirements of production processes, hygiene, and inspection and quarantine.
Slope type pre skinning conveyor is a supporting conveying equipment for pig skinning machines in non skinned pig slaughterhouses.
1, The slaughter of cattle products for consumption by ethnic minorities should respect their customs and traditions, and be carried out in accordance with relevant national regulations.
segmentation 1, The segmentation processing shall be carried out in accordance with the requirements of local regulations.
Measurement and Quality Grading 1, Measure the weight of the carcass using a weighing device. Classify according to local regulations as needed.
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.
