For food safety purposes, many countries have management methods and rules about living cattle or cows being slaughtered by cattle slaughter line
equipment/machines. The article will introduce 5 key points to manage the holding pens (pre-slaughter area) for cattle/cow abattoir or slaughter house line
You will have a better understand of the detailed instruction of Cutting & Packaging Processing in a pig abattoir slaughter line by this article.
You will have a better understand of the detailed instruction of White Carcass Chilling Processing in a pig abattoir slaughter line by this article.
You will have a better understand of the detailed instruction of By-product Processing in a pig abattoir slaughter line by this article.
You will have a better understand of the detailed instruction of Synchronized Quarantine Processing in a pig abattoir slaughter line by this article.
You will have a better understand of the detailed instruction of pig carcass processing in a pig abattoir slaughter line by this article.
You will have a better understand of several methods/ways of pig scalding and dehairing process in a pig abattoir slaughter line by this article.
You will know how to handle the killing and bloodletting process with pig slaughter line machines.
You will understand the detailed operation process of stunning in a hog or pig abattoir slaughter line by the article.
For food safety purposes, many countries have management methods and rules about living pig or hogs being slaughtered by pig slaughter machines. The article will introduce 6 key points to manage the holding pens (pre-slaughter area) for pig/hog abattoir or slaughter house line
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