After Cattle/Cow Abattoir Slaughter Line Process 3: Dehiding/Skinning/Peeling, the next process for a cattle/cow abattoir slaughter house line is Carcass Processing.
With several modern cattle/cow abattoir and slaughtering equipment and processing machines, the efficiency has been greatly improved.
Here is the detailed introduction of Cattle/Cow Abattoir Slaughter Line Process 4: Carcass Processing.
1.The general steps for cattle/cow carcass processing
Cutting cattle/cow’s head→piercing the esophagus→opening the chest→taking white viscera/offal→ taking red viscera/offal→splitting in half→carcass inspection,→ carcass trimming, etc.
The above processes are all completed on the carcass automatic processing conveyor line.
2.Cattle/cow head processing
- Cut off the cattle/ head.
- Put it on the cutting board of the cattle/cow head cleaning/washing equipment.
- Cut out the tongue of the cattle/cow.
- Hang the cattle/cow head on the hook of the cattle/cow head washer.
- Clean/wash the cattle/cow head with a high-pressure water gun.
- Hang the cleaned/washed cattle/cow head on the red viscera/ cattle head on the synchronous quarantine conveyor to be inspected.
3.Piercing the esophagus
- Use an esophageal ligature to tie up the cattle/cow’s esophagus to prevent the stomach/tripe from flowing down and contaminating the beef.
- Enter the secondary leg support device, the secondary leg supports the two hind legs of the cattle/cow from 500 mm to 1,000 mm for the next process.
4.Open the chest of the cow with a chest opening saw.
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5.White internal organs/viscera/offal processing
- Scrap the white viscera, namely the intestines and belly, from the chest of the cattle/cow.
- Drop the removed white viscera into the pneumatic white visceral chute below.
- Slide the white viscera through the chute into the inspection tray of the disc-type white visceral quarantine conveyor for inspection.
- The pneumatic white viscera chute is then subjected to cold-hot- Cold water cleaning and disinfection.
6.Red internal organs/viscera/offal processing
- Take out the red internal organs/viscera/offal, namely the heart, liver, and lungs.
- Hang the removed red viscera on the hooks of the red viscera/cattle head synchronous quarantine conveyor for inspection.
7.Carcass half splitting
- Split the cattle/cow carcass into two halves along the vertebrae of the spine with a belt splitting half saw.
- The split-half splash screen is designed in front of the split-half to prevent bone foam from splashing.
8.Carcass trimming
- Trim the two half parts of cattle/cow carcass inside and outside. T
- he trimmed two parts are separated from the carcass automatic processing conveyor line and enter the carcass weighing system for weighing.
Next process is ” Cattle/Cow Abattoir Slaughter Line Process 5: Synchronized Quarantine.”