Livestock and poultry slaughter and processing technology
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March 25 17:39:42, 2019
The raw meat used in the production of meat in China is mainly derived from the slaughtered carcasses of cattle, pigs, sheep, poultry and other livestock and poultry. The slaughter and processing of livestock and poultry is an important part of the production of meat products. The conditions for slaughter and processing and health and quarantine directly determine the quality and safety of meat products. Therefore, the design, hygiene, equipment, and quarantine conditions of slaughter and processing plants must all meet the requirements of meat production regulations and national standards, industry standards, and export inspection standards. (-) Slaughter process 1. Livestock slaughter and processing technology Live pig slaughter and processing process: to be slaughtered, drinking water, showering, stunner, assassination and bleeding, head inspection (underlying lymph node examination), armpit hair, body surface inspection, heading, hoof, tail, and opening Disintegration → Trichinella test → Carcass trim → Test seal. The process of slaughter of slaughtered pigs: to be slaughtered, drinking water, showering → stunner → assassination and bleeding → head test (submandibular lymph node examination) → pull-out → go head → go hoof, tail → artificial pre-strip → machine peeling → body Table test → Dismantling with Kaifeng → Trichinella test → Carcass trimming → Inspection seal (1) Washing the carcass before showering can remove body pollutants and bacteria to prevent the meat from being detached during the disintegration process. Pollution. After washing, the carcass is easy to conduct electricity, which is beneficial to stun shock. (2) Dizziness can cause the slaughter to temporarily lose consciousness and avoid slaughter and squeaking, which leads to incomplete blood loss and excessive consumption of glycogen, thereby improving the meat's resistance to storage. Commonly used methods are: mechanical stunning method, gun shooting stunning method, electro-fainting method, and carbon dioxide stunning method. The most common method used in our country is electroacoustic fainting, which is often referred to as "the law of numbness." (3) Livestock that have been stunned and bleed by blooding should be immediately inverted and assassinate and bled. Methods used include blood-vessel assassination, heart-killing and blood transfusion, and the cutting of three tubes (vascular, tracheal and esophageal). The first method is generally used in slaughterhouses; the small abattoirs and the vast majority of rural areas use heart assassinations when pigs are slaughtered; slaughter cattle, sheep and poultry are used to cut off the three-pipe method in pastoral areas and ethnic areas that believe in Islam. (4) Before scabbing, leg hair or skinning, the pigs need to be scalded and armpit hairs before they are disintegrated. The cattle and sheep need to be skinned and the pigs can be peeled. The water temperature for hot pigs is 61-63°C and the time is 3 to 5 minutes. When scalding, you should prevent “hot†and “hot oldâ€. This work plays an important role in ensuring the quality of meat. Now, large-scale meat processing plants use the scalding machine, the stripper and the stripping machine to perform this process manually. (5) The dismantling of reclamation includes a cesarean section and an evisceration. After lice or skinning, viscera should be taken as soon as possible to prevent deterioration of the organs and affect the quality of slaughtered meat. After taking the viscera, use a chainsaw to split the carcass in half. (6) Inspection seals, weighing The factory shall pass the “Veterinary Inspection†stamp on the whole process of slaughter and processing, and then pass the “Veterinary Inspection†stamp on the veterinary inspection pass, and then it will be automatically weighed, chilled or shipped from the factory. 2. Poultry slaughtering and processing technology (1) Slaughter Bloodletting Slaughtered poultry usually use mouth bleeding, in addition to neck-sucking or arterial bleeding. (2) After scalding, pulling and sloughing and bleeding, immerse in water of 60°C for 35 seconds, and then enter the hair removal machine for plucking. (3) Tofu (Duck) There are two ways to remove the fuzz. One is to use a plucking forceps to reverse the hair from the neck to the pliers, and the other is to remove the hair by rosin. (4) The process of clearing the internal organs. 3. Post-mortem Inspection During the slaughter process, livestock and poultry shall undergo post-mortem veterinary hygiene inspections, including head inspection, skin inspection, internal organs inspection, carcass inspection, and Trichinella inspection. Qualified persons cover the seal of “veterinary examinationâ€, and are stored in the refrigerator or shipped from the factory. If the test fails, the frozen or acid-produced treatment, high-temperature treatment, salt treatment, refining of edible oil, or destruction treatment may be performed according to the degree of damage and disease. (B) Classification and Fractionation of Raw Meat After animals are slaughtered, their carcasses are graded and divided. 1. Carcass grading China's carcass grading standards are being developed. The general carcass grading includes quality and production levels. (1) The output of production level reflects the yield of the main meat in the carcass. The weight of the carcass, the area of ​​the eye muscles and the thickness of the back carcass are initially selected to measure the meat production rate. The higher the yield, the higher the grade. The area of ​​the eye muscle is proportional to the rate of meat production, and the thickness of backfat is inversely proportional to the rate of meat production. (2) The quality grade mainly reflects the quality of carcass meat. The initial selection is determined by the physiological maturity of the corpus callosum, the degree of fat intermingling, and the color of the muscles. The smaller the physiological maturity and the higher the degree of fat intermixing, the better the carcass quality. 2. Segmentation of post-mortem meat (1) Method of segmentation of pig carcasses Pork carcasses for retail sale in the PRC are generally divided into the following components: ham and thigh meat, back ham, shoulder and neck meat, thigh meat, front and rear elbows, and anterior neck And trimmed belly ribs. For the internal and external sales of pig semi-carcass can be divided into the back of the neck muscles, forelimb muscles, back row, hip and leg muscles four parts. (2) Method of splitting the sirloin body The standard sirloin body is fully cut into diced bodies and then divided into glutes and thighs. Abdominal meat, waist meat, breast meat, rib meat, shoulder neck meat, forequarters seven parts. On the basis of the meat, the beef carcass is divided into 13 different pieces of retail meat: loin, outer ridge, eye meat, upper brain, tender shoulder meat, hip meat, rice dragon, millet dragon, knee round, lumbus, Neck meat, belly meat. (3) Method of segmenting sheep carcasses Generally, sheep carcasses can be divided into leg meat, waist meat, belly meat, breast meat, rib meat, fore leg meat, neck meat, and shoulder meat.