Last article, “Pig Slaughter Line Process 3: Scalding & Dehairing” in a pig abattoir slaughter line has been shared.
After scalding & dehairing, the next process of pig slaughter house processing line is carcass processing. The detailed introduction is as below:
1.Pig Slaughter Line-carcass processing station:
- carcass trimming,
- rectum sealing,
- genital removal,
- chest opening,
- white viscera removal,
- trichinella inspection ,
- red viscera pre-removal,
- red viscera removal,
- half splitting, quarantine,
- leaf fat removal, etc.
All the above processes are done on the pig carcass automatic processing conveyor line. The rail design of pig carcass slaughter process line is not less than 2,400 mm from the workshop floor.
2.The pig carcass after dehaired or dehided/peeled is lifted to the rail of the pig/hog carcass automatic conveyor line by the carcass lifting machine. The dehaired pig needs to be singed and whitened for cleaning. The dehided/peeled pig needs to be trimmed.
3.After opening the pig’s chest, remove the white viscera, namely the intestines and tripe. Put the removed white viscera into the tray of white viscera quarantine conveyor for inspection.
4.Take out the red viscera, namely the heart, liver and lungs. Hang the removed red viscera on the hooks of red viscera synchronous quarantine conveyor for inspection.
5.Use a belt-type splitting saw or bridge-type splitting saw to divide the pig carcass into two halves evenly along with spice of the pig. A vertical acceleration machine should be installed directly above the bridge-type splitting saw. Small slaughterhouses or abattoirs use reciprocating splitting saws.
6.After the dehaired pig is splitted, the front hooves, rear hooves and pig tail are removed. The removed hooves and tail are transported to the processing room in a trolley.
7.Picking the kidneys and removing suet, transport the removed kidneys and suet to the processing room.
8.Trim the pig carcass. After trimming, the carcass enter the orbital electronic scale to be weighed. Classification and stamping are performed based on the weighting results.
Next article we will introduce “Pig Slaughter Line Process 5: Synchronized Quarantine”.