Work process of slaughterhouses in cattle sector
If a slaughterhouse is well designed, the transfer of livestock from the holding pen and waiting to the slaughterhouse is easy. If the slope is used properly, the livestock can be led directly from the cage to the hall, but if the livestock is on the first floor and the slaughterhouse is on the second floor, using a ramp with a gentle and indirect slope can move the livestock to the slaughterhouse. To solve.
Cattle slaughter line workstations
1- Livestock guidance:
The cow is guided from the ramp to the shock cage. In order to guide the cow from the kennel to the shock cage, a person is needed who guides the cow from the kennel, shocks and pours hot water on the animal’s body. As soon as the animal inhales the smell of blood, it stops moving and even moves away from the trap and goes back, so the presence of this person to create a forced movement of the animal to enter the shock cage is proven.
2- Shock:
After the shock trap is emptied, the trap entrance door (sliding and upwards) opens and the trap enters the trap. The back door closes behind the animal and the animal is placed completely inside the cage. It is recommended that the trap has a place to place the whole cow so that the shock can be easily applied to the animal in a proportionate amount.
3- Hooking:
After placing the animal at the hooking site, the responsible worker removes the special hook from the return rail of the hook. This hook is a spool to which a chain is attached at the end and the end of the chain is also a hook. The operator first inserts the top of the hook into the top crane and wraps the chain around the cow’s foot between the elbow and the snout. After placing the chain on the foot of the trap, the operator pulls the chain with his hand to tighten it and by releasing the chain, they go to the key of the crane to turn on the crane above. It is located in the left hand of the crane key (it guides the animal in some way). Until its pulley falls into the blood collection rail. After placing the pulley on the blood collection rail, the crane is released from the pulley and prepared for re-operation. By placing the animal on the rail, it starts moving to reach the brake in the area of blood collection.
4- Slaughter:
In this case, the unconscious cow is placed vertically on the rail. The operator starts the slaughter by turning the animal’s arms, legs and chest towards the qibla. Place it on the head or back or hands in front of the cow so that it does not move during the slaughter. In industrial slaughterhouses, after anesthetizing the cow and pulling it up and placing the animal on the blood collection rail, they are now slaughtering. With this method, blood can be removed from the animal’s body more quickly. According to studies conducted in Germany, blood sampling on rails and in the vertical position is 40% more effective than blood sampling in the supine and horizontal position of the animal.
5- Muscle stimulation by electricity:
After the animal is slaughtered, the connection of an electric current to it causes the muscles and carcasses to be electrically stimulated and contracted.
6- Cut the horn:
At any stage, before peeling the skin with the peeling machine, the carcass branches should be cut, because when moving from top to bottom, the peeling machine may catch the skin to the horn and damage it.
7- Amputation of the second leg:
Before peeling (or before peeling the foot), a special operator or scissors cuts the second leg from under the joint. This method is the same as in the case of cutting the free leg.
8- Peeling with peeling machine:
At this stage, the carcass is ready to be peeled by a peeler. On both sides of the machine, there are two pneumatic platforms that guide the platforms upwards. After reaching the highest point, each worker single-handedly loosens the skin of his thigh on the side of the chain of the peeling machine, then turns on the machine. The machine moves in two ways, one rotating the chain on the chain collecting cylinder On the other hand, the cylinder also moves downwards, which helps to peel. The combination of these two movements causes the skin to gently separate from the carcass and for any length of the carcass, the device can easily perform its operation. The two operators on either side of the machine and the carcass use a knife to accelerate the separation of the skin from the carcass. The operation of these two operators causes minimal damage to the skin of the peeler. The two workers move down with the machine and the pneumatic platform.
9- Chest sawing:
This stage of work requires a lot of skill because incorrectly guiding the saw inside the chest can damage the red organs. In order to empty the white and red organs and completely empty the inside of the carcass, the operator first creates a small hole under the chest and in the abdomen (attached to the chest) with a machine and with the help of his weight, he saws the chest so that the chest. It opens completely and the front of the carcass returns from the abdomen to the neck.
10- Removing white and red organs:
At this stage, the operator creates a transverse gap on the flesh of the testicular area “under the thigh” to cause the chest and head of the carcass to be in a position that the operator can easily empty the abdominal cavity. The operator accesses the white organs. After the white organs come out of the abdominal cavity, the operator pulls the organs out with his free hand and cuts the connection between these organs and the carcass, and by moving his knife, removes the excess fat around the rumen. It is attached to the carcass and poured on the tray under the carcass along with the removed rumen, and this tray transfers the rumen and fats to the tray carrying the rumen.
11- Inspection:
Slaughterhouse inspections are usually performed on red and white carcasses and organs. After opening the abdominal cavity and emptying it, the inspector has the opportunity to easily inspect the parts inside the carcass and carefully inspect it for pearl tuberculosis, bronchitis, lung adhesion, etc. This inspection begins by creating a slit in the muscles of the head. In case of complete health of the carcass, the inspector allows the carcass to pass and in case of observing any disease and suspecting any disease, removes the carcass from the main line and keeps it in the rail park for additional operations so that it can be carefully at the appropriate time. Examine the carcass more often. If this carcass can be recorded, it will be transported by rail to the recording room in the middle of the hall, and then it will be sent to the waste conversion plant after being dismembered. If the carcass is parasitic, it is transferred separately to the sub-zero cold store to be offered to the consumer market after 12 days as industrial meat. It is sent and the usable part is returned to the rail to be completed on the final contamination on it. Simultaneous inspection of white, red, head and carcass organs is important. Therefore, the line is designed in such a way that it is possible to inspect at one point.
12- splitting the carcass in two:
At this stage, the worker leads his pneumatic platform upwards to reach the appropriate point, then with his saw, he starts halving the carcass between the two thighs of the carcass and in the anal area. The type of saw and its sharpness, as well as the presence of water that is automatically poured on the blade, is important for splitting the spine so that the spine sawing operation must be accompanied without much pressure (with body weight) by the worker. Otherwise, sawing is not appropriate. At the end of the operation, it passes through the cervical spine and into the area on which a slit has already been made. This gap is effective in guiding the worker as well as facilitating the sawing.
13- Primary washing:
At this stage, the operator washes each section separately with a nozzle. In this place, because the carcass is divided into two parts, each part can rotate around the axis of its hook, so that the operator can wash all the parts, both inside and outside, by rotating the carcass without the need for movement.
No comment