Equipment for stunning, slaughter, bleeding, and blood processing | Meat processing plant mainten...
The third lecture on meat processing plant equipment focuses on stunning, slaughter, bleeding, and blood processing equipment.
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The technological processes of slaughtering and butchering cattle are performed in the following sequence: stunning, bleeding, blood collection and processing, removal of the head and limbs, whitening of the carcass followed by skinning, removal of internal organs, carcass sawing, dry and wet trimming followed by meat quality assessment, and determination of carcass weight and fat content. This lecture is designed to address gaps in students' knowledge in the fields of "Food Production Machines and Equipment" and "Meat and Meat Product Technology."
Bleeding, skinning, and organ removal can be performed with animal carcasses in either a horizontal or vertical position. In meat processing plants across the country, vertical processing is common practice, as it ensures proper sanitary requirements are met and the carcass is bled better.
The equipment used for slaughtering and butchering can be divided into the following groups: equipment for stunning, slaughtering, bleeding, blood collection and processing (in this lecture), skinning, fleshing, washing, and dehairing (in lecture #4), and butchering (in lecture #5).
List of video lectures on meat processing equipment:
Meat Processing Plant Equipment | Lecture 1: Classification, Requirements, Instrumentation, and Safety: • Оборудование мясокомбинатов: классификация...
Meat Processing Plant Lifting and Conveying Equipment | Meat Processing Plant Maintenance | Lecture 2: • Подъёмно-транспортное оборудование мясоком...
Stunning, Slaughtering, Bleeding, and Blood Processing Equipment | Meat Processing Plant Maintenance | Lecture 3: • Оборудование для оглушения, убоя, обескров...
Carcass Washing, Skinning, and Hair Removal Equipment | Meat Processing Plant Maintenance | Lecture 4: • Оборудование для мойки туш, обработки шкур...
Carcass Cutting Equipment | Meat Processing Plant Maintenance | Lecture 5: • Оборудование для разделки туш | ТО мясоком...
Bone and Meat Grinding Equipment | Meat Processing Plant Maintenance | Lecture 6: • Оборудование для измельчения костей и мяса...
Hide and Meat Curing Equipment | Meat Processing Plant Equipment | Lecture 7: • Оборудование для посола шкур и мяса | ТО м...
Meat Mixers and Mixers | Meat Processing Plant Equipment | Lecture 8: • Фаршемешалки и фаршесмесители | Лекция 08 ...
Meat Product Forming Equipment | Meat Processing Plant Equipment | Lecture 9: • Оборудование для формования мясопродуктов ...
Scalding and Singeing Equipment | Lecture 10 | Meat Processing Plant Equipment: • Оборудование для деарации и выпаривания | ...
Cooking, Baking, and Cooling Equipment | Lecture 11 | Meat Processing Plant Maintenance:
• Оборудование для варки, запекания и охлажд...
Equipment for Pasteurization and Sterilization of Raw Meat and Semi-Finished Products | Lecture 12: • Оборудование для пастеризации и стерилизац...
Equipment for Rendering Fat and De-Gluing Meat Meal | Lecture 13: • Оборудование для вытопки жира и обесклеива...
Equipment for Deaeration and Evaporation | Lecture 14 | Meat Processing Plant Equipment: • Оборудование для деарации и выпаривания | ...
Meat Smoking Equipment | Lecture 15 | Meat Processing Plant Equipment: • Оборудование для копчения мяса | Лекция 15...
Safety Rules for Operating Heat Treatment Equipment | Lecture 16: • Правила техники безопасности при эксплуата...
Stunning is a process that causes an animal to lose its ability to move, but its heart continues to beat. This process is used to facilitate slaughter and more completely bleed cattle and pigs.
Small cattle are not stunned.
Animals are stunned by one of the following methods: electric current, mechanical action on the brain (shock), and exposure to carbon dioxide.
Meat processing plants in Russia primarily use electric stunning (electro-stunning). A disadvantage of electric stunning of cattle is the duration of the current exposure. This can sometimes lead to convulsive contractions of skeletal muscles, which can cause spinal fractures and hemorrhages in the animal's tissues and organs.
Electro-stunning of pigs results in increased blood pressure and irregular muscle contractions.
Equipment for bleeding, blood collection, and processing.
Cattle are bled 1.5 minutes after stunning, and pigs are bled 1 minute after stunning. Completeness of bleeding is determined by the blood yield that flows within 6 minutes after the blood vessels are opened. This blood yield should be 50-60% of the animal's body weight, or at least 4.5% of the body weight for cattle and at least 3.5% of the body weight for small ruminants and pigs. Some of the blood remaining in the carcass is removed during organ removal.
The lecture concludes with information on safety and health precautions when working with stunning, slaughtering, bleeding, and blood processing equipment.