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The importance of slaughter machinery in slaughter work
Release time:
2024-04-16
Slaughter equipment factory is generally far away from the city, convenient transportation. In order to prevent the waste after slaughter from polluting the environment, there should be auxiliary facilities for sewage discharge or waste treatment. It must comply with the health management regulations of the State Commodity Inspection Bureau and the epidemic prevention and hygiene requirements and norms of the International Animal Epidemic Prevention and Control Organization for livestock products and fresh food, and be registered and approved, otherwise it is difficult to produce or cannot produce high-quality goods and cannot enter the domestic and foreign markets.
In the slaughtering production workshop, the live pigs are rushed to the live pig hanging conveyor from the pig driving passage. On the conveyor, the workers hang the hind legs of the live pigs with anklets. With the advancement of the equipment, the live pigs are hung on the automatic bloodletting conveyor line. After bloodletting, soaking and scalding, hair removal, rinsing and other links, the pig carcass enters the technological processes of removing head and hoof, taking red and white viscera, inspection and quarantine, etc. As long as the pigs slaughtered on the assembly line are subject to inspection, including whether the pork contains clenbuterol and parasites, whether the body surface is congested and edema, whether the surface is dehaired and washed clean, whether the color of the heart, liver and lung is abnormal, and whether harmful glands have been removed. The main means of detection are to see, touch and smell, and cooperate with clenbuterol detection reagent and microscope detection. Only after all the tests are qualified can the pork be stamped. Only pork that passes the inspection after slaughter is allowed to be sold on the market, and unqualified pork will be treated harmlessly or destroyed at high temperature by the slaughterhouse. After the inspection, the pork is cut in half by the machine, sent to the cold storage to cover the quarantine seal, and treated with acid drainage. The pork is acid drainage in the cold storage for 10 to 12 hours.
Due to the particularity and professionalism of the design of slaughter machinery for the slaughter industry, the sanitary conditions and meat quality in the slaughter process are the most concerned issues of the public. When buying pork, citizens must confirm whether there are "two certificates and two chapters", and some are "rest assured meat".
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