![]() ![]()
Hydraulic band saws are the usual tool for this job. The head is then cut and dropped, and the carcass is split in half vertically along the spinal column. The front legs and then the viscera (intestines) are removed. Any remaining hair is removed by singeing and finally shaving. Rather the hair is removed by sending the carcass through tanks of water heated to 58 ✬ and then through a dehair machine that rubs the hair off the skin. TRANSPORT FEVER 2 FOOD PROCESSING PLANT NOT SHIPPING SKINIn some hog operations, the skin is not removed at this stage. TRANSPORT FEVER 2 FOOD PROCESSING PLANT NOT SHIPPING SERIESThe skin (hide) is removed by a series of cuts with knives (new air-powered knives are being used in the larger plants for some hide-removal operations) and the animal is then suspended by both hind legs from the overhead conveyor system. The bleeding-out process follows, and the blood is drained through pipes for processing on floors below. ![]() ![]() After the stunning or “knocking” process, one of the animal’s hind legs is secured by a chain hooked onto an overhead conveyor which transfers the animal to the next room, where it is bled by “sticking” the jugular arteries in the neck with a sharp knife. Usually the animal is either knocked to an unconscious state with a bolt stunner gun or with a stunner gun utilizing compressed air that drives a pin into the head (the medulla oblongata) of the animal. The animal must be stunned before being bled, unless slaughtered in accordance with Jewish or Muslim rites. The animals are herded through a holding pen to slaughter (see figure 1). In some large plants in the United States, for example, a few jobs, such as carcass splitting and bacon slicing, have been automated. Production jobs can require between 10,000 and 20,000 cuts a day. Almost all the cutting and processing is still done by workers. In these meat processing plants the work has become very specialized, with almost all the work being done on production disassembly lines where the meat moves on chains and conveyors, and each worker does only one operation. Examples of known pathogens in meat include salmonella and Escherichia coli. These workplaces are usually subject to food-safety controls by the local government to prevent bacterial contamination that can cause foodborne illnesses in consumers. Except for very small operations located in rural areas, animals are slaughtered and processed in factory-type workplaces. The size and production of slaughterhouses vary considerably. To finish the configuration, press the button in the menu bar at the bottom or press ESC once or twice (depending on the situation).Sources of meat slaughtered for human consumption include cattle, hogs, sheep, lambs and, in some countries, horses and camels. The individual construction costs will be displayed as a hovering number over the modules. However using the tool outside of the configuration mode will remove the whole station. Modules can be removed by using the tool in configuration mode. Some modules can only placed ontop of or below others like roofs or underpasses. tracks are always lined up parallel to each other. Each type of module has some individual restrictions regarding positioning, e.g. Navigate through the tabs there to get to the desired module. You can find them in the menu at the bottom of the screen. These stations consist of different types of modules like tracks, platforms, buildings, roofs, underpasses and a lot more. The map switches to a white configuration mode for modular stations. An existing station can be reconfigurated and extended by pressing the CONFIGURE button in the station window. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |