Cattle slaughter line
Healthy cattle enter holding pens→Stop eat/drink for 12-24h→Weighing→Shower before slaughter→Killing box→Stunning→Hoisting→killing→Bleeding(Time:5-6min)→Electrical stimulation→Fore hoof and Horns cutting/Pre-peeling→Rectum sealing→Hind hoof cutting/Rail transfer→Carcass dressing line→Pre-peeling→Cattle hide puller(The skins are transported to the skins temporary storage room through the air delivery system)→Head cutting(The cow head is hung on the hook of the red viscera / cow head quarantine conveyor to be inspected)→Esophagus Sealing→Chest opening→White viscera removal(Enter the tray of the white viscera quarantine conveyor to be inspected→①②)→Red viscera removal(The red viscera is hung on the hook of the red viscera/null head quarantine conveyor to be inspected→②③)→Splitting→Carcass inspection→Trimming→Weighing →Washing→Chilling (0-4℃)→Quartering→Deboning→Cutting→Weighing and packaging→Freeze or keep fresh→ take off the tray packing→Cold storage→Cut meat for sale.
① Qualified white viscera enter the white viscera room for processing. Stomach content are transported to the waste storage room about 50 meters outside the workshop through the air delivery system.
②Unqualified carcasses, red and white viscera were pulled out of the slaughtering workshop for high-temperature treatment.
③Qualified red viscera enter the red viscera room for processing.
