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The basic slaughtering process. The slaughter of livestock involves three distinct stages: preslaughter handling, stunning, and slaughtering. In the United States the humane treatment of animals during each of these stages is required by the Humane Slaughter Act.
Flow-diagram showing the principles in a slaughtering process. The subprocesses are divided in “dirty” and “clean” operations. Hanging/chilling, cutting/deboning, and/or freezing depend on local conditions.
10 de feb. de 2022 · Selmane et al. carried out protein extraction from slaughterhouse wastes. At an operating condition of pH of 9, temperature of 20–40 °C with a reaction time of 60 min, the product yields were found to be 75%, 64%, and 83% for pork lungs, beef lungs, and chicken meat respectively.
The HACCP models’ focus is on product safety, not product quality characteristics. With the rule, FSIS made available a guidebook for the preparation of HACCP plans and a generic model for each food processing category defined in the regulation (9 CFR 417.2(b)(1)).
Basic equipment needed for the slaughtering operation: stunning gun, electrical head tongs or simple stunning equipment for direct blow. knives: sticking - 15 cm sharpened on both sides skinning - 15 cm curved. a sharpening steel. oil or water sharpening stone. scabbard and belt for holding knives. meat saw - hand or electric and cleaver.
Figure 1 presents a flow diagram of a red meat slaughterhouse. Slaughtering. In slaughterhouses animals are received and kept around in stockyards and pens for 1 day. The animals are watered, but in most cases not fed unless they are kept more than 1 day.
The goal of this work was to analyze the feasibility of continuing the traceability of beef through the use of Radio Frequency Identification technology in the production process of a...
