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1. Pig Slaughter Line - Carcass Processing Station

At the carcass processing station, several essential tasks are performed to prepare the pig carcass for further processing. These include:
a) Carcass trimming: Trimming involves removing excess fat, skin, and any undesirable tissue from the carcass to enhance the meat’s quality and appearance.
b) Rectum sealing: The rectum is sealed to prevent contamination and ensure the integrity of the carcass during subsequent processing stages.
c) Genital removal: The removal of genitals is a necessary step to ensure food safety and hygiene standards.
d) Chest opening: The chest is opened to access the internal organs and facilitate the removal of viscera.
e) White viscera removal: The intestines and tripe, referred to as white viscera, are carefully removed from the carcass.
f) Trichinella inspection: Trichinella inspection is conducted to identify and prevent the presence of Trichinella parasites, ensuring the safety of the meat.
g) Red viscera pre-removal: The heart, liver, and lungs, collectively known as red viscera, are prepared for removal.
h) Red viscera removal: The red viscera are separated from the carcass using specialized tools.
i) Half splitting and quarantine: The pig carcass is split into two halves evenly along the spine, allowing for easier handling and processing. The split halves undergo quarantine procedures.
j) Leaf fat removal: Excessive leaf fat, located between the skin and muscles, is trimmed off to improve the meat’s quality and appearance.
All the above processes are carried out on the pig carcass automatic processing conveyor line. The rail design of the pig carcass slaughter process line should have a minimum height of 2,400 mm from the workshop floor to accommodate efficient processing operations.

2. Carcass Lifting and Preparation

After the pig carcass is dehaired or peeled, it is lifted onto the rail of the pig/hog carcass automatic conveyor line using a carcass lifting machine. Dehaired pigs require singeing and whitening to ensure thorough cleaning, while peeled pigs need to undergo trimming to remove any remaining unwanted tissue.

3. White Viscera and Red Viscera Removal

A belt-type splitting saw or a bridge-type splitting saw is used to divide the pig carcass into two halves along the spine, following the pig’s natural structure. The bridge-type splitting saw requires a vertical acceleration machine directly above it. Small-scale slaughterhouses or abattoirs often use reciprocating splitting saws.

4. Additional Processing Steps

Once the dehaired pig carcass is split, the front hooves, rear hooves, and pig tail are removed. These removed parts are transported to the processing room using a trolley.
Furthermore, the kidneys are carefully picked and suet is removed. Both the removed kidneys and suet are transported to the processing room for further handling.

5. Carcass Trim and Weighing

After trimming, the pig carcass undergoes orbital electronic scale weighing. Based on the weighing results, the carcass is classified and stamped accordingly.
Conclusion: The process of pork carcass processing in a pig abattoir slaughter line involves several meticulous stages. From carcass trimming and viscera removal to splitting, trimming, and weighing, each step is crucial for ensuring food safety, quality, and adherence to hygiene standards. In the next article, we will delve into the synchronized quarantine process in pig abattoir slaughter lines.

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