Last article, we have shared “5 key points to manage the holding pens (pre-slaughter area) for cattle/cow abattoir slaughter line“. Let us learn “Cattle/Cow Abattoir Slaughter Line Process 1: Killing & Bloodletting” by this article.
Generally, there are 3 ways for killing or slaughtering and bloodletting processing in cattle or cow abattoir slaughter line. Of course, there are several different cattle/cow abattoir and slaughtering equipment and processing machines to handle, such as cattle killing or slaughter box, hoist, stunner (not for halal), etc.
Method 1: Living cattle slaughtering with cattle pneumatic fixed halal killing box
After the cow enters the cattle pneumatic fixed killing box which is one of the most important cattle/cow slaughter equipment / machine, with a second pneumatic rollover to release the corbel in the first rollover, tie the cattle’s hind leg with the corbel chain, and then roll over for the second time. Release the entire body of the cow/cattle and lift it into the bloodletting rail by a hoist, where the cow/cattle is hanged upside down on the rail for assassination and bloodletting.
Method 2: With cattle slaughter knocking box + stunning gun
After the cow/cattle enters the flap box of cattle slaughter knocking box which is one of the most important cattle/cow slaughter equipment / machine in a cattle slaughter line, the cattle is stunned instantly by a stun method, and the cow is released after being stunned, lying flat on the bullpen for assassination and bleeding or hanging on the bloodletting rail for bleeding.
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Method 3: With halal rotary cattle killing box
After the cow/cattle enters the flap box of halal rotary cattle killing box which is the most important and advanced cattle/cow slaughter equipment / machine in a cattle slaughter line, clamp the cow’s neck, hold up the cow’s jaw, and stabbing and letting blood with a knife. After the bloodletting, the cow’s body is lifted into the bloodletting track by a hoist.
When the cow/cattle enters the rail through the bloodletting hoist, the rail should be automatically opened, and the roller bloodletting sling should be hung on the rail. The height of the bloodletting rail from the floor of the workshop is designed to be 5,100 mm. If it is a hand-push cattle rail line, the design slope of the hand-push line is 0.3-0.5%.
The main processes to be completed on the bloodletting line is hanging, (assassing), bloodletting, electrical stimulation, cutting the front legs and horns of the cow/cattle, sealing the anus, cutting the hind legs, etc. The bloodletting time is generally designed to be 5-6 minutes.
Next article is “Cattle/Cow Abattoir Slaughter Line Process 2: Rail Changing & Pre-Skinning/Peeling“.