Pig slaughtering equipment
Introduction:
Healthy pig enter holding pens→Stop eat/drink for 12-24h→Shower before slaughter→Instantly stunning→Shackling and lifting→Killing→Bleeding(Time:5min)→Pig carcass washing→Scalding→Dehairing→Trimming→Carcass lifting→Hair singeing→Washing and whipping→Ear trimming→Rectum sealing→Genitals cutting→Chest opening→White viscera removal(Put the white viscera in the tray of the white viscera quarantine conveyor for inspection→①②）→Trichinella spiralis inspection→Pre red viscera removal→Red viscera removal（The red viscera are hung on the hook of the red viscera quarantine conveyor for inspection→ ②③）→Pre head cutting→Splitting→Carcass and viscera synchronized quarantine→Tail cutting→Head cutting→Fore hoof cutting→Hind hoof cutting→Leaf fat removal→White carcass trimming→Weighing →Washing→Chilling (0-4℃)→Fresh meat seal Chilled meat seals
OR→Cut into three sections→Meat cutting→Weighing and packaging→Freeze or keep fresh→ take off the tray packing→Cold storage→Cut meat for sale.
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