Case 2b - Introduction - Slaughtering cattle, pigs and poultry
3 important questions on Case 2b - Introduction - Slaughtering cattle, pigs and poultry
What is the layout of the cattle slaughter line?
1. Lairage + health inspection →
2. Stunning →
3. Bleeding →
4. Removal horns and hooves ↓
5. Removal udder, scrotum, penis
6. Head removal
7. Dehiding
8. Opening carcass and evisceration ←
9. Washing and cleaning carcass →
10. Splitting the carcass →
11. Inspection carcass + organs →
12. Weighing the carcass ↓
14. Carcass chilling ←
13. Carcass classificatio
2. Stunning →
3. Bleeding →
4. Removal horns and hooves ↓
5. Removal udder, scrotum, penis
6. Head removal
7. Dehiding
8. Opening carcass and evisceration ←
9. Washing and cleaning carcass →
10. Splitting the carcass →
11. Inspection carcass + organs →
12. Weighing the carcass ↓
14. Carcass chilling ←
13. Carcass classificatio
What is the layout of theslaughtering line of pigs?
1. Lairage + health inspection →
2. Stunning →
3. Bleeding →
4. Removal eyes and hooves ↓
5. Scalding ↓
6. Dehairing
7. Singeing
8. Washing and cleaning of the body
9. Opening body + evisceration →
10. Washing and cleaning carcass →
11. Splitting the carcass →
12. Inspection carcass + organs ↓
13. Weighing the carcass
14.Carcass classification
15.Carcass chilling
2. Stunning →
3. Bleeding →
4. Removal eyes and hooves ↓
5. Scalding ↓
6. Dehairing
7. Singeing
8. Washing and cleaning of the body
9. Opening body + evisceration →
10. Washing and cleaning carcass →
11. Splitting the carcass →
12. Inspection carcass + organs ↓
13. Weighing the carcass
14.Carcass classification
15.Carcass chilling
How is the slaughtering of poultry done?
Attaching the birds to the slaughter line is done by hadn and furtherly fully mechnised and automated;
- stunning
- scaling at 53 degrees
- plucking
- removing innards and organs
- cleaning and finishing
- cooling, packing and storing
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