CATTLE ABATTOIR (SLAUGHTER) FACILITIES UNIT
I、Cattle Abattoir (slaughter) Operation Brief Introduction Charter
1、Living Cattle Collection Unit
1.1When living cattle arrived holding pen for un-loading from truck, the inspector will check all cattle epidemic prevention standard, if there are some cattle not complete as per standard require, the cattle will be send back to farm for further inspection
1.2The health cattle will be leading to living cattle holding pen waiting for slaughtering, the worker should make living cattle relax when leading cattle into holding pen, this way can good avoid living cattle hurt on the way to holding pen.
1.3The living cattle will stop feeding in 24hours before slaughtering and the inspector should keep check all cattle whether there are some cattle coming sick before slaughtering.
1.4All living cattle will be cleaning before leading into slaughtering plant for killing, and the worker should controlling water temperature when cleaning living cattle and avoid make cattle nervous.
1.5The channel for living cattle entrance slaughtering plant width should be 900-1000mm
2、Living Cattle Killing And Bleeding Unit
2.1As normal customer can choose following killing way to kill living cattle, the detail as following:
Vertical-type bleeding which meaning the cattle will be hanging on automatic over head convey rail then killing cattle neck, the bleeding time for this way should be 5-6minutes.
Horizontal-type bleeding which meaning the cattle will be killing when cattle inside reversed box, the bleeding time for this way should be 6-8minutes
2.2When the cattle lift to over head convey rail through hoist machine then hanging cattle carcass on over head convey rail for further processing, the over head convey rail bleeding is 5.1meter, and the beginning side of over head convey line should design with 0.3-0.5% grade for sliding convey.
2.3The mainly cattle carcass procedure in cattle bleeding unit as following:
Cattle lift to over head convey rail
Cattle killing on convey rail
Cattle bleeding
Cattle head and fore & hind hooves removing
3、Cattle Carcass Re-hanging And Pre-skinning Unit
3.1When the cattle hooves removed then used hooks hanging hind legs of cattle meanwhile hoist cattle carcass from higher convey rail to 3600mm over head convey rail for further processing
3.2The idle cattle bleeding shackle will be convey back to killing position for re-using through idle bleeding shackle convey systems
3.3When cattle carcass entrance carcass processing machine beginning to pre-skinning skin of cattle legs、brisket、head for complete skin removed, the legs should be separate 500mm distance when pre-hide skin.
4、Cattle Skin Removed Unit
4.1When finished pre-skinning cattle legs skin、brisket skin then convey cattle carcass to reasonable position for fore legs fix for next skin complete removed
4.2First lifting roller of cattle skin removed machine to cattle hind legs position height for skin removed, the skin will be removed from hind legs to cattle head, Meanwhile the workers on single pole pneumatic elevator beside machine will separate beef from skin when removed skin.
4.3The skin will be reversed unloading to out put position when finished removed from cattle carcass
5、Cattle Carcass Processing Unit
5.1The main step in carcass processing unit, the detail as following:
Cattle head removing
Cattle brisket opening
Cattle evisceration
Cattle Half–carcass band-splitting
Cattle carcass inspection
Cattle carcass mending
Cattle carcass cleaning
Cattle carcass weighing
5.2Removed tongue before cleaning cattle head then hanging cattle tongue on machine meanwhile cleaning cattle head, Then hanging cattle head on red viscera transport systems for inspection
5.3In order to keep cattle carcass cleaning used ligate fasten oesophagus then separate legs for next step, the distance of legs for next step change from 500mm to 1000 mm
5.4When finished above step then opening brisket for evisceration.
5.5Removed viscera when opening brisket then put white viscera to white viscera transport systems and put red viscera to red viscera transport systems for inspection
5.6When finished viscera removed then cutting complete carcass into half carcass for next step
5.7Trimming carcass for cleaning and weighing, Cleaning half cattle carcass then weighing for record then convey to acid treatment for further processing
6、Cattle By-product(Offal) Treatment Unit
6.1The red viscera will be take out and slid to synchronous red viscera transportation systems for inspection, When cattle red viscera finished inspection and as per standard require then transportation to appoint place for further processing, the red viscera will be cleaning in processing room and the offal will be throw more than 50meter far from slaughtering plant to avoid badly smell and bacilli.
6.2The white viscera will be take out and slid to synchronous red viscera transportation systems for inspection, When cattle white viscera finished inspection and as per standard require then transportation to appoint place for further processing, the white viscera will be complete cleaning in processing room and the offal will be throw more than 50meter far from slaughtering plant.
7、Cattle Carcass Chilling Treatment Unit
7.1When cattle half carcass complete carcass processing and weight then send them to acid treatment room for acid treatment, the acid treatment mainly available to keep beef fresh and make beef more tender
The temperature of acid treatment room : 0-40C
Acid treatment time: 8-72hours
Standard of acid treatment: As per PH data of beef between 5.8-6.0 that is meaning the beef finished acid treatment
Distance between convey rail: 900-1000mm, Convey rail level: 3500-3600mm、Distance of carcass: 300-350mm
8、Cattle Carcass Quarter Cutting Unit
8.1When cattle half carcass complete acid treatment and out put from the room to quarter carcass cutting unit, the workers cutting cattle half carcass into quarter carcass with plate type quarter carcass cutting saw, The lower quarter carcass will be hoist from lower position to 2400mm and the high quarter carcass will be descend from 3600mm to 2400mm.
9、Cattle Carcass De-boning And Packaging Unit
9.1De-boning:
Hanging-type de-boning: The quarter carcass hang on convey rail then push it into carcass de-boning unit, the workers pre de-boning when carcass hanging on over head convey rail, then put beef on belt convey machine for complete de-boning, this way mainly used in big and middle size cattle slaughtering plant.
Horizontal-type de-bone: The workers un-loading quarter carcass directly from over head convey rail on belt conveyer for de-boning without pre de-boning
9.2The beef packaging with vacuum packaging machine then put into frozen plate transportation to the instant freezing room (-300C) or send to the fresh keeping room (0-40C), the beef stay in instant freezing room for 8 hours and stay in fresh keeping room not more than 72hours
9.3When the beef finished instant freezing then take out transportation to constant freezing room (-180C) for long time frozen.
9.4The temperature of partition room: 10-150C, the temperature of packaging room: Below 100C
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