Unloading and Segmentation:
Once the pig carcasses have undergone the chilling process, they are unloaded from the rail using a specialized meat unloading machine. This device facilitates the safe and efficient transfer of the carcasses to the next stage of processing. At this point, each pork carcass is carefully segmented into 3-4 pieces using a segmented saw. This process is typically automated and allows for precise division of the meat.
Meat Cutting:
After segmentation, the meat is conveyed to the stations where skilled meat cutting staff operate. These experienced professionals employ their expertise to further divide the meat into various parts according to specific requirements. The careful and accurate cutting of the meat ensures that each portion is properly prepared for subsequent packaging and storage.
Vacuum Packaging:
Following the meat cutting stage, the divided portions are subjected to vacuum packaging. This packaging method involves removing the air from the package, creating an airtight seal that helps to preserve the freshness and quality of the meat. Vacuum-packed meat maintains its flavor, texture, and nutritional value for an extended period, while also providing protection against freezer burn and contamination.
Freezing and Cooling:
After vacuum packaging, the divided meat portions are placed in freezing trays. These trays are then either transferred to the freezing room, where the temperature is maintained at approximately -30℃, or to the finished product cooling room, which is typically set between 0-4℃. These controlled environments help to rapidly reduce the temperature of the meat, ensuring its preservation and preventing the growth of harmful bacteria.
Storage and Distribution:
Once the meat has been appropriately frozen or cooled, it is ready for storage and distribution. The frozen products are packed into boxes and stored in dedicated freezers at a temperature of -18℃. This low temperature ensures that the meat remains frozen, preventing spoilage and maintaining its quality over an extended period.
Temperature Control:
Temperature control is a critical factor throughout the meat cutting and packaging process. In the boning and cutting room, the temperature is maintained between 10-15℃. This controlled environment ensures optimal working conditions for the meat cutting staff and helps to prevent bacterial growth. In the packaging room, an even lower temperature below 10℃ is maintained to further preserve the freshness of the meat during the packaging process.