Last article shares “Pig Slaughter Line Process 6: White Carcass Chilling —Detailed Introduction” in a pig abattoir slaughter line.
Let us learn about Pig Slaughter Line Process 8: Cutting & Packaging. Here are the details:
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1.The pig white carcass after chilling is unloaded from the rail by a meat unloading machine.
2.Each piece of pork is divided into 3-4 segments with a segmented saw, which is automatically conveyed to the stations of meat cutting staff.
3.Meat cutting staff divide the meat into various parts.
4.After being vacuum-packed, the divided meat is put into the freezing tray and pushed to the freezing room(-30℃), or the finished product cooling room (0-4℃) to keep it fresh.
5.Pack the frozen product in boxes and store them in the freezer (-18℃)
6.Temperature control of the boning and cutting room is 10-15℃. Temperature control of the packaging room is under 10℃.
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