Meat processing

Standardized slaughtering equipment operation is the first guarantee for the quality and safety of meat slaughtering industry. Scientific pre-slaughter management, standardized operation of slaughtering equipment, and reasonable slaughtering process can reduce the risk of meat quality and safety, and are also the basis for the standardization of subsequent meat inspection and quarantine. CONNECT with its professional knowledge and advanced technical providing the complete animal slaughtering solution for large animal of cattle, sheep, pig- The technical conditions of slaughtering equipment reversely promote the development of cattle breeding industry and the intensive development of cattle product development after slaughtering. At the same time, it is also a necessary means to enhance the client`s competitiveness of meat products in market. The construction of the whole industry chain of breeding, slaughtering and processing and the food safety control of the whole industry chain are the future development trends of large slaughtered meat processing enterprises. Building a complete breeding, slaughtering, processing industrial chain and food safety control system is an effective means to stabilize pig sources, reduce costs and ensure quality.

The operating steps of animal slaughtering: Live cattle acceptance- preparation -weighing-showering- pulling the animal-into the slaughtering machine-bleeding- animal hanging-removing the front hooves-skinning the hind legs-changing the orbit to remove the hind hooves- ---Opening the chest skin -- Peeling the skin of the front legs -- Peeling the skin and removing the head -- Opening the sternum, opening the guts, removing the internal organs -- Splitting in half -- Trimming -- Carcass weighing -- Spraying with warm water – Chilling.