Halal cattle slaughtering and segmenting process

Abstract

The invention discloses a Halal cattle slaughtering and segmenting process. The process comprises the following steps: S1, beef cattle receiving: providing beef cattle by a qualified supplier; S2, entering into a temporary rearing pen: rearing the beef cattle for more than three months; S3, food supply stopping and water supply stopping in the pen; S4, pre-slaughter treatment; S5, entering into aturning plate box, and hanging; S6, slaughtering; S7, (synchronous) quarantine and trimming of carcasses and internal organs; S8, high-pressure washing: washing the carcass with a 32-38 DEG C warm cleaning solution under a high pressure of 0.2 MPa or above; S9, draining and cooling; S10, acid discharging: performing standing for 12-24 hours at a temperature of 0-4 DEG C and a relative humidity of70-80%; S11, segmenting and trimming: separating parts of beef according to the variety, and performing trimming; S12, weighing, packaging and quick-freezing; S13, metal detection; and S14, packagingand refrigeration of a finished product. According to the process, the safety coefficient of the slaughtered beef is increased, consumers can eat the beef more securely without worrying about the bacterial problem of the beef, the quality guarantee period of the beef is prolonged, and the chance that people will get sick from eating beef is reduced.

Description

technical field [0001] The invention relates to the field of livestock slaughtering, more specifically, it relates to a halal cattle slaughtering and dividing process. Background technique [0002] Many studies have shown that when slaughtering healthy animals, their muscle tissue is essentially sterile, and animal skin, fur, and feces, soil, and dust on fur are important sources of pollution. At the same time, large-scale slaughtering and processing plants and preparations are gradually increasing. The increased distance and time that meat is cooked from initial processing to consumption increases the risk of pathogen growth. High initial microbial levels in carcasses and meat cuts will affect the shelf life of fresh meat, resulting in unpleasant flavor and meat color; hot fresh meat with high initial microbial levels has a shelf life of only 1 day, while cold fresh meat will lose its shelf life in only 4 days. Smelly phenomenon occurs, causing economic losses. [0003] T...

AI Technical Summary

Problems solved by technology

[0004] In the current slaughtering process, in most cases, there is a lack of reasonable requirements for each slaughtering step, so the simple sterilization effect has a certain effect, but there is still a lot of room for adjustment

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