Agriculture Reference
In-Depth Information
Cattle receiving
and holding
Animal pathology
evaluation
Stunning
Hide opening
in the neck
Sticking
Dehiding:
opening
skinning
hide removal
Knife trimming, steam
vacuum or other
approved carcase
cleaning system can be
applied throughtout flow
Head removal
Animal pathology
evaluation
Variety meats
Evisceration
Chilling
Splitting
Animal pathology
evaluation
Packaging
storing
distribution
Tr im rail
Final wash
Scientifically proven
antimicrobial
intervention(s) can be
applied at one or multiple
locations in the flow
Chill
Carcase shipping
Carcase cutting
Tr immings:
Primals:
Cutting
Packing
Storing
Cutting
Packing
Storing
Figure 3.5
Flow diagram: beef slaughter, cutting and packing.
lised, particularly for detailed information. Unimpeded
movement between inspection points is essential if an
inspector needs to cover more than one inspection point.
For new beef installations, consideration should be
given to the performance of
hot boning
subsequent to
the dressing line. This practice allows for the prepara-
tion and chilling of cuts without the problem of cold
shortening.
Possible disadvantages
The line system, however, being mechanically complex,
demands a high standard of engineering maintenance,
and when breakdowns do occur, production ceases com-
pletely. The repetitive nature of the work can be largely
offset by job rotation if personnel are so trained. Meat
inspection is sometimes said to be made more difficult
and possibly less efficient. An efficient system of meat
inspection on a line system requires good lighting (540
lux that does not distort colours); proper carcase and
offal conveyor synchronisation; a good identification
system; adequate, efficient and conscientious inspection
staff; proper inspection points with ability to co-ordinate
findings; an efficient recording setup; and adequate
time
for the examination of each carcase. At the higher rates
of slaughter, separate recording staff should be uti-
Sheep slaughterhall
Though larger installations are best served by retaining
the cattle slaughterhall for cattle only, in smaller estab-
lishments where cattle and sheep killing are not likely to
take place at the same time, a portion of the cattle hall can
be adapted for slaughter and dressing of sheep, usually by
the installation of a parallel line.
