Work process of slaughterhouses in sheep sector
In a slaughterhouse complex, if there is a cattle slaughter line, depending on the needs of the complex, the sheep slaughter line should be next to this line, so that the cattle slaughter line cannot or should not be used for two purposes. Both lines can work together and these two lines can be connected to each other by communication corridors.
Sheep slaughter line workstations
1. The conductivity of livestock from a job waiting:
After being kept in a waiting cell for 24 hours, the sheep are led to the slaughterhouse by a ramp. Unlike large cattle, sheep can be easily led to the slaughterhouse, but a worker is required to guide the animals.
2- Transport by conveyor:
At the end of the ramp and at the entrance of the slaughterhouse, if the animal sees the slaughter of other animals, it refuses to enter the hall and goes back. On the other hand, from the point of view of human principles, this situation is not suitable for sheep being slaughtered. It will cause stress which will also lead to a decrease in the quality of its meat. To prevent this, a conveyor is placed at the end of the ramp, which automatically pulls the sheep into the hall.
3- Placing the animal on the slaughter table:
There are two ways to slaughter livestock. One of the methods is that after anesthesia, the animal is placed on the table and the operator slaughters the animal on the table, but in the second method, this table is used only to place the anesthetized animal on the slaughter rail and blood sampling. . Because our slaughter method is “special” and the animal must be slaughtered under special conditions, it will be very convenient for the operator to place the animal on the table and slaughter it and then transfer it to the hook on the blood collection rail.
4- Slaughter:
The unconscious trap is placed towards the qibla after being placed on the slaughter table by the operator. The operator places his free hand (left) under the chin of the animal and by pulling back the chin, he puts his knife perpendicular to the animal’s spine on the throat and above its protrusion, and by saying the word Bismal … by pulling back and up ( Simultaneously, it cuts four blood vessels in the neck and throat of the animal.
5- Transfer to blood collection rail:
The sheep should not be skinned immediately after slaughter, which is not legally and humanely correct, but the carcass should be given enough time to first remove the blood completely from the body and secondly the animal’s soul is completely removed from the body and completely numb. It should be so that it does not cause any pain or sensation during peeling. Therefore, after slaughtering the sheep, it is sent to the blood collection rail. Catch.
6- Inflating under the skin:
Blowing under the skin makes the carcass peeling operation more easy.
7- Peeling under the tail in the affected part of the foot:
After inflating, it is time to peel from under the tail. In the vertical position, the tail is placed in such a way that it stays upwards under the tail, and in this case, the worker is able to peel under the tail with mastery.
8- Horizontal carcass:
In order to be able to remove the carcass from the skin of the hands, neck and chest, it is necessary to shit the carcass horizontally.
9- Peeling by peeling machine:
In this type of peeler, like a cow peeler, the skin is wrapped around a drum. This cylinder has rotational motion and movement from top to bottom. One of the advantages of this method is the elimination of tying the legs (or hands) to the hand holder. Because the peeling movement is from top to bottom, the carcass will not come off the hook.
10- Discharge of rumen to rumen transport tray:
After complete rupture of the rumen, the operator lifts the rumen and transfers it to the rumen transport tray located behind his head.
11. Thistle c the red organ of the body:
At this stage, the operator tears the diaphragm with his knife. Simultaneously with the rupture of the diaphragm, he dips his unarmed hand into his chest and grabs the red organs through the white liver with his grip and pulls them out. The way to pull them out is vertically to the side. He does not kill his body, but pulls to the left of his body. In this case, he can separate the organs from the spine and chest with his armed hand. After separating the red organs, he transfers them to the rumen table. Rumen table trays are such that a large tray is dedicated to the rumen and intestines and a smaller tray (being smaller in terms of tray length because they are all the same width) is also dedicated to red organs.
12. inspection of carcasses and other parts of the body are the same:
At this point, the carcass is completely empty of the organ and all the food components of the animal are on the carcass. First, the veterinarian examines the inside of the chest for bronchitis or breast adhesions, then pays attention to the color of the fat (to test for jaundice) by placing his hand on the neck of the carcass and squeezing the lymph nodes of the carcass neck. The health of these glands is ensured, then the carcass is rotated to ensure the appearance of the outer part of the carcass and the carcass is not swollen and thin. If a certain disease (such as rabies) is suspected, inspect the head, white and red liver behind They are on his head. If the carcass has a certain disease, by passing a mark on the carcass, he informs the operator that this carcass should be placed in the rail park to be prepared for a more accurate examination. Once the carcass is identified as healthy, all its components can be used and further operations are performed on it.
13. doping the upper end L Asha:
Excess fat remains in the area of the scrotum and testicles, skin residues on the tail and areas of the thighs and glands. Items that are mostly fat are sent to the fat chamber.
14- Final contamination of the lower part of the carcass:
In the lower part of the carcass near the head, neck and chest, the skin left on the carcass, extra glands and a little fat stick to the meat and make the meat look unpleasant from the customer’s point of view. It is taken with a knife by the operator Transportation is dumped. These wastes, which are mainly of the skin and meat type, are sent to the waste room to be sent to the waste conversion plant.
15- Mehr Kobi:
Stamping This stage is similar to the cow stage, in which three or four parts of the carcass are stamped on both sides of the carcass, which can be brought back or brought. The carcass is confident and can easily recognize the seal on the carcass.
16- Weighing:
After the carcass is stamped, depending on the slaughterhouse policy, each carcass is weighed separately or four or eight carcasses, and after weighing, the carcasses are sent to the morgue in groups of eight or four. At this stage, the carcass number, weight and date are recorded and the same information can be recorded on a piece of paper and placed inside the carcass under the diaphragm so that it does not come out of the carcass during washing.
17- Washing:
Carcass washing is done automatically and inside the washing cabin by valves that are installed in different areas of the cabin and their water flow rate is proportional to the speed of the rails, the final cleaning of the carcass is performed.
18. Transfer to the refrigerator hook:
At this stage, the operator removes the carcasses from the rail one by one and to a special hook for transport to the refrigerator, which has four or eight branches.
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