Measurement and Quality Grading
1, Measure the weight of the carcass using a weighing device. Classify according to local regulations as needed.
Washing
1, Rinse the entire interior and exterior of the cow carcass, as well as the sawing (splitting) section and cutting edge, from top to bottom.
Collation of by-products
1, During the process of organizing by-products, they should not be processed on the ground.
2, Remove dirt and clean thoroughly.
3, Red and white dirt, head, hooves, etc. should be strictly separated to avoid cross contamination.
precooling
1, Push the cow carcass in order, and the carcass should be arranged neatly with a spacing of no less than 10cm.
2, After entering the pre cooling room, the temperature of the carcass pre cooling room should be set at 0 ℃ to 4 ℃, the relative humidity should be maintained at 85% to 90%, and the pre cooling time should not be less than 24 hours.
3, After entering the pre cooling room, the set temperature for the by-product pre cooling room is below 3 ℃.
4, After pre cooling, the center temperature of the carcass reaches below 7 ℃, and the temperature of the by-products reaches below 3 ℃.
