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Beef cattle slaughtering method

A technology of beef cattle and bovine body, applied in the field of animal husbandry, can solve the problems of shortened shelf life of cold fresh beef, prolong fresh preservation time, rapid increase of safety risks, healthy development, etc. The effect of bacteria

Inactive Publication Date: 2017-08-25
广西山水牛畜牧业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The quality of chilled fresh beef is an important indicator to measure chilled fresh beef products, but the shortened shelf life of chilled fresh beef caused by microbial contamination and the increase in safety risks have become bottlenecks restricting the rapid and healthy development of my country's beef industry
Various processes in the beef cattle slaughtering process, such as skinning, removing viscera, splitting in half, etc., as well as personnel, utensils, and equipment in the process of beef segmentation, will affect the microbial contamination of cooled beef, and existing patent documents rarely mention it in beef cattle. Process in the slaughter process to reduce the microbial contamination of beef. For example, patents CN101584308 and CN103141856A both treat the finished cold fresh beef products to prolong the preservation time. Therefore, a method to reduce the microbial contamination of beef in the slaughter process and improve the quality of chilled fresh beef is proposed. Method has major implications for chilled beef industry

Method used

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  • Beef cattle slaughtering method

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Effect test

Embodiment 1

[0028] A method for slaughtering beef cattle, comprising the steps of:

[0029] (1) Pre-slaughter treatment: stop the cattle to be slaughtered for 24 hours, take a bath, weigh them, and drive them into the slaughter workshop;

[0030] (2) Assassination and bloodletting: assassination and bloodletting are carried out in the live slaughter method, the bleeding time is 10 minutes, electrical stimulation is performed, the electrical stimulation voltage is controlled at 8V, the current frequency is 50HZ, and the stimulation time is 30s. beef hind legs;

[0031] (3) Turning and pre-stripping: transfer and hang the cow body after cutting the hind legs, and stretch the cow's hind legs to pre-stretch the cow body;

[0032] (4) Peeling processing: the pre-peeled cow body is peeled by the machine, and the peeled cowhide is sent to the cowhide workshop;

[0033] (5) Carcass processing: cut off the head of the cow, tie the esophagus to prevent the stomach from flowing out, saw the chest ...

Embodiment 2

[0041] A method for slaughtering beef cattle, comprising the steps of:

[0042] (1) Pre-slaughter treatment: stop the cattle to be slaughtered for 24 hours, take a bath, weigh them, and drive them into the slaughter workshop;

[0043] (2) Assassination and bloodletting: assassination and bloodletting are carried out in the live slaughter method, the bleeding time is 10 minutes, electrical stimulation is performed, the electrical stimulation voltage is controlled at 8V, the current frequency is 50HZ, and the stimulation time is 30s. beef hind legs;

[0044] (3) Turning and pre-stripping: transfer and hang the cow body after cutting the hind legs, and stretch the cow's hind legs to pre-stretch the cow body;

[0045] (4) Peeling processing: the pre-peeled cow body is peeled by the machine, and the peeled cowhide is sent to the cowhide workshop;

[0046] (5) Carcass processing: cut off the head of the cow, tie the esophagus to prevent the stomach contents from flowing out, saw o...

Embodiment 3

[0054] A method for slaughtering beef cattle, comprising the steps of:

[0055] (1) Pre-slaughter treatment: stop the cattle to be slaughtered for 24 hours, take a bath, weigh them, and drive them into the slaughter workshop;

[0056] (2) Assassination and bloodletting: assassination and bloodletting are carried out in the live slaughter method, the bleeding time is 10 minutes, electrical stimulation is performed, the electrical stimulation voltage is controlled at 8V, the current frequency is 50HZ, and the stimulation time is 30s. beef hind legs;

[0057] (3) Turning and pre-stripping: transfer and hang the cow body after cutting the hind legs, and stretch the cow's hind legs to pre-stretch the cow body;

[0058] (4) Peeling processing: the pre-peeled cow body is peeled by the machine, and the peeled cowhide is sent to the cowhide workshop;

[0059] (5) Carcass processing: cut off the head of the cow, tie the esophagus to prevent the stomach contents from flowing out, saw o...

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Abstract

The invention relates to the field of breeding of livestock, in particular to a beef cattle slaughtering method. According to the method, firstly beef cattle are slaughtered, hot water high-pressure rinsing is performed in the process of treating carcasses, and then sprinkling with lactic acid bacteria fermentation liquor is performed, so that disinfection and bacterium resistance are performed on beef, the total quantity of bacterial colonies of the whole carcasses of the beef is reduced, and the fresh-keeping period of the beef is prolonged.

Description

technical field [0001] The invention relates to animal husbandry, in particular to a method for slaughtering beef cattle. Background technique [0002] With the development of the world economy and the improvement of people's living standards, great changes have taken place in the structure of human food, and the proportion of beef in edible meat is increasing day by day; my country's beef consumption boom has also begun. At present, beef consumption in many cities in my country Very hot. [0003] Although the beef industry is developing extremely rapidly and the domestic and foreign market demand is strong and the prospects are broad, but my country's beef industry started late, the level is uneven, and the beef products obtained are also very different. It lacks competitiveness in the international market, and its production level is comparable to that of developed countries. There is still a big difference. [0004] Traditional beef products are mainly hot fresh meat and ...

Claims

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Application Information

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IPC IPC(8): A22B3/00A22B3/06A22B5/00
CPCA22B3/00A22B3/06A22B5/0082
Inventor 周贵金杨远澄谭春萍陆海龙杨远广
Owner 广西山水牛畜牧业有限责任公司
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