SHEEP/GOAT ABATTOIR (SLAUGHTER) FACILITIES UNIT
I、Sheep/goat Abattoir (slaughter) Procedure Brief Introduction Charter
1、Living Sheep/Goat Collection Unit
1.1When living sheep/goat arrived holding pen for un-loading from truck, the inspector will check all sheep/goat epidemic prevention standard, if there are some sheep/goat not complete as per standard require, the sheep/goat will be send back to farm for further inspection
1.2The health sheep/goat will be leading to living sheep/goat holding pen waiting for slaughtering, the worker should make living sheep/goat relax when leading sheep/goat into holding pen, this way can good avoid living sheep/goat hurt on the way to holding pen.
1.3The living sheep/goat will stop feeding in 24hours before slaughtering and the inspector should keep check all sheep/goat whether there are some sheep/goat coming sick before slaughtering.
1.4All living sheep/goat will be cleaning before leading into slaughtering plant for killing, and the worker should control water temperature when cleaning living sheep/goat and avoid make sheep/goat nervous.
1.5The channel for living sheep/goat entrance slaughtering plant width should be 300-500mm
2、Living Sheep/goat Killing And Bleeding Unit
2.1As normal customer can choose following killing way to kill living sheep/goat, the detail as following:
Vertical-type bleeding which meaning the sheep/goat will be hanging on automatic over head convey rail then killing sheep/goat neck, the bleeding time for this way should be 2-3minutes.
Horizontal-type bleeding which meaning the sheep/goat will be killing when sheep/goat on living sheep/goat conveyer, the bleeding time for this way should be 3-4minutes
2.2When the sheep/goat lift to over head convey rail through hoist machine then hanging sheep/goat carcass on over head convey rail for further processing, the over head convey rail bleeding is 2.7meter,
2.3Remark: the automatic living sheep/goat conveyer include on manual stunning device for general traditional slaughtering plant.
2.4The mainly sheep/goat carcass procedure in sheep/goat bleeding unit as following:
Sheep/goat bleeding lift
Sheep/goat killing and bleeding on convey rail
Sheep/goat bleeding
Sheep/goat head and fore & hind hooves removing
3、Sheep/goat Carcass Pre-Skinning Unit
3.1Horizontal sheep/goat carcass skin pre removed: When the sheep complete bleeding then convey to carcass skin pre removed, the sheep/goat carcass will pre-skin on horizontal conveyer.
3.2Vertical sheep/goat carcass skin pre removed: When the sheep complete bleeding then convey to carcass skin pre removed, the sheep/goat hind legs will be separate with forks in order to convenient hind legs、brisket and fore legs skin pre removed.
3.3Sheep/goat skin removed: when the sheep/goat carcass complete skin pre removed then convey to skin removed machine position for complete skin removed, As normal the skin will be removed from hind legs to head, and the skin will be sent to appoint place for further treatment and storage.
4、Sheep/goat Carcass Processing Unit
4.1The mainly procedure in sheep/goat carcass processing unit as following:
Sheep/goat brisket opening
Sheep/goat white viscera removed
Sheep/goat red viscera removed
Sheep/goat carcass inspection
Sheep/goat carcass cleaning
4.2Sheep/goat carcass evisceration
When sheep/goat brisket opening then take out white viscera from carcass at first meanwhile sliding white viscera to white viscera inspection convey systems for inspection and transportation to appoint place for further processing and storage
When all sheep/goat white viscera removed from carcass then removed red viscera from sheep/goat carcass meanwhile hanging red viscera on red viscera inspection convey systems for inspection and transport to appoint place for further processing and storage
Remark: White viscera (tripe and intestines) and red viscera (heart, lung and liver)
4.3When sheep/goat carcass finished evisceration then convey to carcass mending position for fat and badly meat removed and carcass cleaning.
4.4When sheep/goat carcass finished mending and cleaning then weighing net carcass for storage.
5、Sheep/goat By-Product (Offal) Processing Unit
5.1The sheep/goat red viscera will be take out and slid to synchronous red viscera transportation systems for inspection, When sheep/goat 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.
5.2The white viscera will be take out and slid to synchronous red viscera transportation systems for inspection, When sheep/goat 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.
6、Sheep/goat Carcass Chilling Treatment Unit
6.1When sheep/goat half carcass complete carcass processing and weight then send them to acid treatment room for acid treatment, the acid treatment mainly available to keep mutton fresh and make mutton more tender
The temperature of acid treatment room : 0-40C
Acid treatment time: 6-24hours
Standard of acid treatment: As per PH data of beef between 5.8-6.0 that is meaning the mutton finished acid treatment
Distance between convey rail: 600-8000mm, Convey rail level: 2200mm、Distance of carcass: 200mm
7、Sheep/goat Carcass De-boning And Packaging Unit
7.1De-boning:
Hanging-type de-boning: The sheep/goat 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 mutton on belt convey machine for complete de-boning, this way mainly used in big and middle size sheep/goat slaughtering plant.
Horizontal-type de-bone: The workers un-loading sheep/goat carcass directly from over head convey rail on belt conveyer for de-boning without pre de-boning
7.2The mutton 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 mutton stay in instant freezing room for 8 hours and stay in fresh keeping room not more than 72hours
7.3When the mutton finished instant freezing then take out transportation to constant freezing room (-180C) for long time frozen.
7.4The temperature of partition room: 10-150C, the temperature of packaging room: Below 100C
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