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Bleeding automatic convey rail cattle cow abattoir equipment

Temperature Control and Duration:

Maintaining proper temperature control is paramount during the chilling process, with the ideal range being between 0-4℃. Generally, the chilling time spans from 60 to 72 hours. However, the duration may vary depending on factors such as the breed and age of the cattle. Certain beef cuts may require longer chilling periods to achieve optimal maturation.
7.cattle slaughter line abattoir equipment processing flow chart (1)

Determining Maturity through Acid Discharge:

To assess the maturity of beef during chilling, it is crucial to evaluate the pH value. Mature beef typically falls within the pH range of 5.8-6.0, indicating the appropriate acid discharge. This measurement helps ensure that the beef has undergone the desired degree of maturation.

Chilling Rail Specifications:

The chilling rail, which supports the hanging beef carcasses, is positioned at a height of 3500-3600mm above the chilling room floor. The track pitch, referring to the spacing between rails, ranges from 900-1000mm. Typically, the chilling room can accommodate three half carcasses per meter of rail. These specifications enable efficient organization and maximize space utilization within the chilling room.

Chilling Room Design:

The design of the chilling room is contingent upon the slaughter volume and method employed for beef cattle. The area allocation within the chilling room should be planned in a manner that accommodates the expected quantity of carcasses based on the abattoir’s processing capacity and operational requirements. Efficient layout design ensures smooth workflow and facilitates proper chilling procedures.
Conclusion: Beef half carcass chilling is a critical stage in the cattle abattoir slaughter line process. By controlling the temperature within the recommended range and allowing adequate time for maturation, this step contributes significantly to the production of high-end beef. Monitoring the pH value helps determine the beef’s maturity level, ensuring optimal quality. Furthermore, careful consideration of chilling rail specifications and chilling room design enables efficient organization and effective space utilization, aligning with the abattoir’s processing volume and methods. The successful execution of the chilling process paves the way for the subsequent step in the cattle abattoir slaughter line process: beef quartering.

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