PROCESSING OF LIVESTOCK, POULTRY AND RABBIT

The slaughter and carcass cutting shop is the main one in the meat and fat building of a meat processing plant. After slaughter, by-products are transferred to the offal shop, fat raw materials - to the fat shop, intestines - to the intestinal shop, skins - to the skin-preservation shop, non-food waste - to the technical products shop, endocrine-enzyme raw materials - to canning or to the medical preparations shop.

Livestock is processed in compliance with the Rules for Veterinary and Sanitary Inspection of Slaughter Animals and Veterinary and Sanitary Examination of Meat and Meat Products. Slaughter of livestock and cutting of carcasses is carried out in accordance with the flow diagram of technological processes on flow-mechanized lines (Scheme 1).

There are lines for processing large and small ruminants; processing of pigs with full or partial scalding; processing of pigs with removal of skins and croup; universal lines for processing all types of livestock (pigs, cattle and small cattle).

To ensure the rhythm of processing lines, animals are transferred to pre-slaughter pens 1-2 hours before slaughter. To avoid injury to animals and damage to their skin, when driving livestock into pre-slaughter pens, use electric and electronic prods or canvas clappers.

In pre-slaughter pens, the legs of cattle are washed, pigs are washed in the shower (water temperature 20-25 o C), small livestock are not washed. Cattle are sorted by age groups and live weight.

Ejectors

When animals enter the bleeding conveyor, the operator removes from the holder a hollow knife connected to the first blood collector. The knife receives a blood stabilizer solution. The operator inserts the knife into the animal's bloodstream, and the blood flows through the knife and flexible hose into the first blood collector. After 25-30 seconds, the operator removes the knife and introduces the next animal into the bloodstream. A light sensor is installed on the conveyor; after collecting blood from the tenth carcass, a sound signal is given and the message “Change knives” lights up on the control panel. The operator installs the first knife into the holder and removes the second one from it, the stabilizer supply is switched to the second knife. 3-4 seconds after installing the first knife in the holder, air begins to flow into the corresponding blood collector; under its pressure, blood flows through a system of pipelines and valves into the first tank of the holding unit. After this, the knife, blood collector and the routes along which the blood was blown are washed according to a given program. During the period when the blood is blown out and the first blood collector is washed, the blood is collected in the second. Its collection ends after the next ten carcasses pass through the conveyor, after which the operator changes the knife.

The collected blood is stored in reservoirs, and after receiving a signal of suitability, it is sent for further processing. The emptied tanks of the holding unit are washed according to a given program.

If a sick animal is found on the conveyor belt, the blood of which cannot be used for food purposes, the veterinary expert sends a signal to the control panel about the infection, and the blood of the group in which the sick animal was located is sent for technical purposes.

After collecting blood for food purposes, for complete bleeding, large vessels in the cervical region (carotid arteries) are cut with a knife in cattle; in pigs, the aorta and jugular vein of the thoracic cavity are cut with an injection under the sternum. The blood flows into trays located under the suspended path. Blood from small livestock is not collected for food purposes. To bleed animals, a through puncture is made in the neck, cutting the carotid artery and jugular vein.

The criterion for the completeness of exsanguination is the blood output. For cattle it must be at least 4.5% of live weight, for pigs and small cattle - at least 3.5%.

Shooting skins

To this day, separating skins from animal carcasses remains one of the most labor-intensive operations. Its labor intensity ranges from 11 to 40% of the total labor intensity of carcass processing.

The removal of the skin must be carried out carefully, without cuts, snatches of meat and fat from the surface of the carcass, since in the presence of cuts the quality and grade of the skin are reduced, and in the presence of snatches of meat and fat, the yield of meat, its quality and shelf life are reduced.

The skin is removed in two stages: during whitening and during mechanical shooting. Whitening is the manual removal of skin from difficult to process areas of the carcass: head, neck, limbs, shoulder blades, abdominal cavity. The area of ​​skin whitening depends on the type of animal, fatness and a number of other factors. For cattle carcasses, the whitening area is 20-25% , for pork carcasses - 30-50% depending on fatness, for carcasses of small livestock - 30-40%.

Blowing carcasses with compressed air. Before shooting the skins, the carcasses are blown with compressed air. This helps reduce the loss of meat and fat from carcasses and damage to skins, and makes the work of workers easier due to the weakening of the connection between the skin and the surface layer of the carcass.

For pressurization, purified compressed air with a pressure of 0.3-0.4 MPa is used. Air is supplied using pistols O-37A, S-592, S-765 or SO-71, in which a hollow needle is installed (its length is 12-20 cm, outer diameter 6-8 mm, inner diameter 4-5 mm), the end which is cut at an acute angle. When skinning a cattle carcass, a needle is inserted under the skin into the subcutaneous tissue area at the following points: first - into one of the brow ridges in the direction from one eye to the other for 5 s; the second - into the fetlock joints of the forelimbs from the inside along the tarsus for 2 s; the third - in the area of ​​the xiphoid cartilage of the thoracic part along the white line of the abdominal cavity for 4-5 s; fourth - into each hock joint of the hind limbs from the inside along the fibula for 2 s; fifth - at the base of the tail on the inside along the sacral bone for 2 sec. Peeling of the hide when air blows 20-22% of the surface area of ​​the hide. Deviation of the blowing points from the specified ones and non-compliance with the regime lead to the penetration of air under the skin and its distribution in the subcutaneous tissue, which creates the appearance of increased fatness of the carcasses; in addition, air enters the muscle tissue, which complicates subsequent cooking of the meat. A diagram of a kit for blowing carcasses of all types of livestock with compressed air, recommended by VNIIMP, is shown in Fig. 3.4.

To remove skins from the carcasses of small ruminants, air under a pressure of 0.4 - 0.5 MPa is supplied to the area of ​​the fetlock joint of the hind limbs, to the root of the tail and to the lower fold of the skin located under it. To remove skins from pig carcasses, blowing is carried out under a pressure of 0.4 - 0.6 MPa into the abdominal cavity for 5 - 7 s in the groin area. In this case, the carcass takes on a rounded shape, the skin is stretched and the folds are smoothed out. Mechanical skinning of such carcasses reduces the number of fat cuts and improves marketability. No violation of the integrity of the internal organs of the carcasses is observed. After removing the skin, the air is released by making a puncture in the groin area with a knife. Before removing the skins, it is also recommended to cool pork carcasses in air at a temperature of 0-5 ° C. In this case, after whitening the skins, it is necessary to remove the internal organs and install refrigeration chambers on the slaughter and carcass cutting conveyor.

Rice. 3.4. Diagram of a tool kit for blowing carcasses with compressed air: I -filter; 2 - bactericidal installation; 3 - compressor; 4 - oil separator; 5 - oil filter; 6 - receiver; 7 - air cooler; 8 - distribution manifold; 9 - gun

Retainer

The amount of meat and fat trimmings is reduced to 0.1% of the carcass weight (for 400 heads - about 15 kg), labor productivity increases to 70%. The hourly productivity of the unit is variable - 65, 97 and 132 heads (depending on the speed of the conveyor unit), which makes it possible to use it in enterprises of various capacities. The length of the unit is 12 m, it is located on one floor, and the periodic installations A1-FUU and FUAM have a height of 7550 mm and require a room of greater height.

Mechanical removal of skins from small livestock carcasses is carried out using an FSB drum-type installation (Fig. 3.6). It consists of a drum, a pulling pin, a chain, a clamp and is made in two versions: for shooting skins from top to bottom from the tail to the neck and for shooting from bottom to top from the neck to the tail. The separation angle is about 15°. When removing skins from small cattle carcasses from neck to tail, conveyor installations designed by the St. Petersburg Meat Processing Plant or type A1-FUU are used. The carcass on the conveyor is fixed by the front legs at an angle of 55-90° to the floor plane. The skin removed from the neck is captured with a loop of chain, which is thrown onto the hook of the moving carriage of the installation.

When skinning on a conveyor installation, the front limbs of the carcass located on the conveyor are placed in the gripping fingers of the moving chain of the leg fixation conveyor. The skin is captured from the front limbs with a loop of chain, the hook of which is thrown onto the finger of a moving skinning conveyor. The skin separation angle is 45 - 90°.

Pork carcasses are skinned completely, partially (cropping) or the carcasses are processed with the skin on. Full skinning is carried out if the pork is intended for sale or for the production of sausages. Cropping is recommended when producing piece salted products (hams, loins, briskets) from parts of the pork carcass. In the case of full or partial use of pork for the production of bacon, salted meat products and pasteurized canned ham, the skins are not removed from the carcasses.

When the skins are completely removed, they are whitewashed (the same as for cattle, excluding the head and legs). The whitening area for meat pork carcasses is 25-30% and for fatty ones - up to 50%. Whitening can be carried out both in horizontal and vertical positions of carcasses, but in a vertical position, smaller areas are required (with equal productivity of slaughterhouses), energy costs are reduced and the conditions for transporting carcasses are simplified.

After bleeding the pig carcasses, the Achilles tendons of the hind legs are exposed, a rope is inserted into them and hooked to a roller on a hanging track. Then the carcass is fixed motionless to the lower jaw or eye socket using a pedal tensioning device. The skin is captured using a loop of chain or flexible cable, the end of which is hooked to the hook of the winch (Fig. 3.7a), and the skin is torn from the carcass in the direction from the head to the rear. The tear-off speed for fatty carcasses is 3-5 m/min, for meat carcasses - 10-12 m/min. The skin is torn off at an angle of 0°. When separating the skin, support it with your hands to prevent the fat from coming off. The winch can be replaced by a continuous chain with hooks onto which the end of the cable is placed, capturing the skin (Fig. 3.7b).

Rice3.7. Device for removing carcasses from pigs: A- winch; b- continuous chain with hooks

Biysk Production Association "Vostok" has developed a continuous action FSHN unit for removing skins and croup from pork carcasses and skins from small livestock carcasses (Fig. 3.8). It consists of a chain elevator for skinning, installed at an angle of 41° to the overhead track of the general workshop conveyor with fingers from below, and a conveyor for fixing carcasses, located parallel to the overhead track of the general workshop conveyor. The hourly productivity of the unit is 100 skins. During whitening and mechanical removal, cuts of muscle and fatty tissue may remain on the skins, which are removed from the skin and used for food purposes (skin processing). If the whitening and processing are poor, the skins may have snags (deep cuts of the flesh), undercuts (non-through cuts with a knife on the flesh side) and holes (holes in the skin from a cut with a knife). After removing the cuts, the quality of the skins is determined and they are sent for processing to the skins preservation shop.

3.5 Processing pork carcasses with skin

Pork carcasses are lifted onto the bleeding path, washed, some of the side and back bristles are removed manually or using electric shearing machines and sent for scalding. Before scalding, the windpipe is plugged.

Pork carcasses are scalded in vats at a water temperature of 63-65 ° C for 3-5 minutes. When scalded, the top layer of the skin (epidermis) softens and the bristle bulb comes out of the hair follicle more easily. When scalding under conditions of elevated temperature or increased duration, the proteins of the dermis are denatured, collagen is welded, the bristles are compressed and when scraped, they do not pull out, but break, since the bulb cannot come out of the hair follicle. If you don't sand it enough, the bristles are hard to pull out. The conveyorized scalding tank K7-FSh2-K (Fig. 3.9) consists of a tank, a conveyor for transporting pork carcasses, a shower device, a cradle and a fixing device that prevents the floating of carcasses.

Carcasses are fed by conveyor or overhead track, and then along an inclined section to the receiving table, or directly into the scalding tank. When lowered into conveyorized scalding tanks, carcasses are placed in cradles with their heads in one direction and immersed in water using pressing devices. The carcasses are moved by a conveyor to the scraping machine. In non-mechanized scalding vats, carcasses are also placed with their heads to one side and moved to the scraper or cleaning table using a paddle, making sure that the carcass is washed on all sides with hot water. The temperature of the water in the scalding vats is maintained using thermostats. The end of the scalding process is determined by pulling out the bristles from the ridge and head with your hands (the bristles should come off easily).

In workshops equipped with special processing lines for skinned pork carcasses, the carcasses, after bleeding and washing under the shower, are conveyed through a conveyor into a tunnel-type scalding chamber, where they are scalded with water at a temperature of 59-60 o C for 6 minutes. The scalding of pork carcasses and cleaning of bristles can be carried out in a continuous unit while the carcass moves along a working conveyor. The unit is a metal chamber in which plate-hinge chains with scrapers are mounted on both sides. The chains are put on sprockets and move from top to bottom. The length of the chamber depends on the speed of movement of the carcasses and the duration of cleaning the carcasses. Unit productivity is up to 600 heads/hour.

The bristles after scalding are removed in scraping machines. According to the location of the pork carcass during the removal of bristles, scraping machines are divided into horizontal-transverse, horizontal-longitudinal and vertical.

In all types of scraping machines, pork carcasses are abundantly irrigated with water at a temperature of 30-45 o C, the bristles are removed by a current of water or using special conveyors. The waste water is purified using a filter, heated and fed back into the scrubbing machine.

From the periodic scraper machine, the carcasses, cleaned of bristles, go to receiving tables, where the remaining bristles are manually removed from them, the legs are inserted into the hind legs, and the carcasses are lifted by an elevator onto an overhead track for further processing.

After removing the bristles using scraping machines, fine hair, fluff and the upper waterproof layer of the skin (epidermis) remain on the carcasses. During the production of bacon or ham products, the epidermis prevents the penetration of curing ingredients into the thickness of the cuts, so it, small hair and fluff are removed by scorching with burners or in scorch ovens.

The K7-FO2-E oven (Fig. 3.10) is designed for scorching pork carcasses with the skin on and with the croup removed. The oven is installed in pig processing conveyor lines. Singing occurs when carcasses move through the oven at temperatures in the scorching zone up to 1000 ° C. Carcasses remain in the scorching zone for 15-20 s.

When scorching pigs with the croup removed, the burner devices of the furnace corresponding to its location are turned off, and the flame height is adjusted along the upper border of the croup using rotary flaps.

A normally singed carcass should have an even brown color over the entire surface, without cracks or deep burns to the skin. After abundant wetting in the shower and washing for 5 - 10 minutes, the carcasses are cleaned of the layer of burnt epidermis and bristles. Cleaning is carried out in polishing machines or manually with scrapers or knives. The polishing machine is similar in design to a vertical scraper. In polishing machines, carcasses are irrigated with cold water; during manual cleaning, they are washed with scented brushes. When scorched in ovens, the surface of the carcass is disinfected.

Livestock depots at meat processing plants serve as raw material warehouses, ensuring uninterrupted delivery of livestock to slaughter and cutting shops. The capacity of livestock farms depends on the capacity of the enterprises, but the minimum number of livestock should ensure the rhythmic operation of the enterprise for 2 days. Slaughterhouses are located near livestock slaughter and carcass cutting workshops.

The quality of meat and the duration of its storage largely depend on the condition of the animal before slaughter, therefore, in stockyards animals need rest for 2-3 days. with good feeding, maintenance and care. The need for rest is caused by the fact that during transportation animals are subject to stress, as a result of which the protective functions of the body are significantly reduced, and this leads to the penetration of microorganisms, including pathogens, into the blood vessels and spread in the tissues and organs of the animal, and ultimately to increase the contamination of the resulting meat. Rest plays an important role in changing the pH of meat after slaughtering an animal.

Livestock depots are equipped with unloading areas, specially designated pens with splits for inspection of livestock, premises for quarantine, isolation room, sanitary slaughterhouse, warehouses for storing feed, areas for manure disposal, washing and disinfection of vehicles, and devices for wastewater disinfection.

Delivery and acceptance of livestock, poultry and rabbits

Currently, livestock acceptance is carried out by live weight or by the quantity and quality of meat obtained after processing livestock. Poultry and rabbits are taken by live weight.

Delivery and acceptance by live weight. For acceptance by live weight, animals are sorted by age groups and fatness categories

in accordance with livestock standards.

Cattle are divided by age and sex into four groups: adult cattle over 3 years old; first-calf cows and cows under the age of 3 years, calving once: young animals (bulls, castrated bulls and heifers aged from 3 months to 3 years); calves (bulls and heifers aged from 14 days to 3 months). Young cattle delivered for slaughter, depending on age and live weight, are divided into four classes: selective (weight over 450 kg); first class (over 400 to 450 kg inclusive); second (over 350 to 400 kg inclusive) and third class (from 300 to 350 kg inclusive). Cattle are divided into two categories based on fatness. Separately, lean cattle are distinguished . Pigs are sorted into five categories depending on age, live weight and fat thickness. Category 1 includes young bacon pigs up to 8 months of age inclusive, fed in specialized farms on diets that ensure the production of high-quality bacon pork. The live weight of pigs of the 1st category is 80-105 kg, the thickness of the backfat above the spinous processes between the 6th and 7th dorsal vertebrae (excluding the thickness of the skin) is 1.5-3.5 cm.

The 2nd category includes young meat pigs with a live weight from 60 to 130 kg inclusive, with a backfat thickness above the spinous processes between the 6th and 7th dorsal vertebrae of 1.5 - 4.0 cm (excluding skin thickness), and also young gilt pigs with a live weight of 20 to 60 kg and a back fat thickness of 1 cm or more. Fat pigs, including sows and hogs with a backfat thickness above the spinous processes between the 6th and 7th dorsal vertebrae of 4.1 cm or more (excluding skin thickness), are classified as category 3, and hogs and sows weighing over 130 kg with a thickness of bacon from 1.5 to 4.0 cm inclusive (excluding the thickness of the skin) - to the 4th category. Dairy piglets weighing 4-8 kg inclusive belong to the 5th category. Their skin should be white or slightly pink, without swelling, rashes, bruises, wounds or bites. The spinous processes of the dorsal vertebrae and ribs should not protrude.

Small cattle are divided according to their fatness into three categories: highest, average and below average.

Adult horses and young animals are divided into two categories based on fatness; foals are classified in the 1st category.

Adult deer and young animals are divided into three categories: highest, average and below average, calves - into two.

Birds are divided by age into young and adult. The weight of chickens accepted for slaughter must be at least 600 g, broiler chickens - 900, turkey poults - 2200, ducklings - 1400, guinea fowl - 700, goslings - 2300 g. It is allowed to deliver chickens weighing from 500 to 600 g in quantities of up to 15 % of the batch.

Rabbits are divided into two categories based on fatness. Rabbits that do not meet the fatness requirements of the 2nd category are classified as skinny.

When accepting livestock and poultry, a discount is applied from the actual live weight to the contents of the gastrointestinal tract: for ruminants 11-25% , in pigs, 5-12% of the animal’s weight, so the discount is set by agreement at 1.5-3%, in pregnant animals - up to 10%.

Sorted cattle are weighed in groups according to body condition. When accepting young cattle, for which a premium is paid to purchase prices, each animal is weighed separately. Young animals and sheep under the age of 1 year are weighed in groups.

Cattle by age group are placed in separate pens, pigs - in groups depending on the intended processing method (with skinning, skinning, skinning). To free the gastrointestinal tract, feeding of cattle stops 24 hours before slaughter, pigs - 12 hours, watering of animals is not limited. Livestock is transferred for processing in batches at the request of the slaughter and carcass cutting workshop, as a rule, in the order in which they arrive at the meat processing plant. Subjectivity of assessment when accepting by live weight, especially when overfeeding animals, sometimes leads to errors and disagreements. They are resolved by control slaughter and assessment of the fatness category.

Delivery and acceptance of meat quantity and quality. With this acceptance system, payment is made according to the actual product - meat, and not live weight. Reception and sorting are carried out in the same way as for live weight, but fatness is not determined. The batches of livestock accepted by the number of heads are sorted into groups and placed in pens, preserving the ownership of the livestock by the supplying farms. For each group placed in a pen, a card is drawn up, which indicates the number of heads, the supplier farm, the planned processing time, and for pigs, the method of processing. The card must be kept in a special box attached to the fence of the pen. From the moment of acceptance, the meat processing plant is responsible for the safety of animals. The nutritional status of livestock based on the quality of meat obtained after slaughter is determined in accordance with the current standards for live cattle. After processing of livestock, the weight and fatness of the carcasses are recorded in the plumb delivery note for meat acceptance. The weight of carcasses of cattle, buffaloes, horses, camels, yaks and pigs is recorded separately for each head, and the weight of carcasses of small ruminants is recorded in groups of the same fatness. The delivery and acceptance of livestock in terms of the quantity and quality of meat creates conditions for the most complete identification of infectious and other animal diseases on farms, since the final diagnosis is established during a veterinary examination of carcasses and slaughter products.

2.4. Ante-slaughter

Pre-slaughter workshops are located in close proximity to the slaughter and carcass cutting workshops. They are equipped with pens for livestock, scales and splits for thermometering. These workshops are designed to hold such a number of livestock that would meet the daily needs of the slaughter and carcass cutting workshop.

During pre-slaughter holding, cattle are constantly under veterinary and sanitary control. Temperature measurements are also carried out here. During the lairage period, it is necessary to ensure the cleanliness of animals, therefore, before placing them in lairage pens, animals are thoroughly washed in outdoor pools (in warm climates) or in chambers equipped with showers with upward and downward jets of water or hoses. The water temperature should be 20-25 o C. The purpose of pre-slaughter holding of poultry is to free the digestive tract from feed and droppings that complicate the processing of carcasses. Birds whose crops are filled with feed residues are sent to sit until the crops are completely cleared. Depending on the processing method, type, age, nature of fattening and fatness of the bird, the duration of pre-slaughter holding is from 4 to 8 hours. Holding is carried out in rooms equipped with cages with slatted or mesh floors. Chickens and hens are left to sit in cages, and turkeys, ducks and geese are placed in specially equipped holding facilities with canopies. Before pre-slaughter holding, it is recommended that waterfowl be allowed into specially equipped pools for 20-30 minutes, where they swim and cleanse themselves of dirt and droppings.

Control questions

1. What are the purposes of pre-slaughter holding of livestock and poultry?

2. How is the delivery and acceptance of livestock carried out at enterprises?

3. What are the main methods of acceptance and delivery of livestock at enterprises?

4. Name the main premises at the enterprise’s livestock depot.

5. What caused the need to keep livestock at stockyards?

6. Describe the requirements for transporting slaughter animals to processing plants?

7. Describe the technological equipment for transporting slaughtered animals.

Relaxation of the pelvic ligaments occurs 12-36 hours before the onset of the fetus. Rarely, but there are exceptions when the ligaments begin to relax immediately before childbirth, or 2 weeks before its onset. Still, in more rare cases, the ligaments relax, and then, after some time, become tight again. In a normal cow, when pressing on the area of ​​the subcaudal ligament, a dense and immobile cord (ligament) is felt. When palpating this ligament in a pregnant cow, within the period specified before birth, the cord will be relaxed and pliable. Taking it with your fingers, you can easily move it in any direction. With strong relaxation, the contours of this ligament are smoothed out to such an extent that it becomes difficult to palpate at all.

Another very clear harbinger of childbirth is the enlargement and swelling of the labia - their skin loses folds and becomes smooth.

Before birth, the mucus plug in the cervical canal dissolves, which tightly closed this passage during pregnancy. When it dissolves, thick sticky mucus flows out of the vaginal cavity, which is released in the form of “leashes”, which are long transparent cords hanging from the external genitalia. Such leashes appear 1-2 days before birth. There are exceptions when mucus begins to appear at 4 or 5 months of pregnancy.

Colostrum appears in the udder 2-3 days before calving, but may appear earlier, or immediately after birth.

If body temperature during pregnancy was increased by 0.5 - 1.2 degrees, then its normalization occurs in the period 12 - 48 hours before birth.

In addition, a rectal examination can reveal a shortened cervix.

It should be borne in mind that each individual harbinger is not a sign of impending childbirth - only the entire listed complex of prenatal changes is such.

Preparing for childbirth

During preparation, special attention must be paid to the organization of the maternity ward. It is desirable that this be a separate warm room, quite spacious and bright, with good air ventilation. Equipped boxes measuring 3x3.5 meters and a height of at least 1.8 meters are ideal for women in labor. When a cow is transferred to the maternity ward, it must be disinfected. Before entering, a disinfection mat made of sawdust soaked in a special disinfectant liquid will be installed.

The maternity room is provided with some medications and, if necessary, instruments for childbirth.

A woman in labor must have her body temperature measured before giving birth. If the temperature rises, immediate veterinary attention is required.

The pregnant animal itself is transferred to the maternity room 3-5 days before the expected calving. Before this, the woman in labor is subjected to thorough cleaning and washing of contaminated areas. Particular attention is paid to the crotches, tail and part of the croup. In addition to cleaning, these places are treated with weak solutions of disinfectants.

Childbirth is a physiological process that should take place without any outside help. The cow itself gnaws the umbilical cord of the newborn and licks it. The main role of the attendants, in this case, is to monitor the progress of labor, but in no case to actively participate in this process. From practice it is clear that the more often a person interferes with this natural process, the more often complications arise. Intervention should be carried out only in case of any deviations from the norm and subject to the strictest rules of asepsis and antisepsis.

Personnel's hands should be washed with warm water and soap and irrigated with a pre-prepared weak disinfectant solution

If the fetal head and legs appear from the birth canal and a delay occurs, it would be advisable to slightly pull it by the legs and head, grabbing them with your hands or rope loops. With a breech presentation of the fetus, traction is also mandatory, since retention of the calf in the birth canal in this position can lead to pinching of the umbilical cord, cessation of placental respiration and inhalation of amniotic fluid, which is fatal for the newborn. The fetus is pulled out by the efforts of no more than two people, and they must carry out their actions synchronously with the attempts.

It is easy to tell how a calf emerges. If the legs appear in the birth canal with the soles down, this is a sign of a cephalic presentation of the fetus; its head should also appear immediately. With breech presentation, the limbs appear with the soles facing upward.

Caring for a newborn calf

The emerging calf is wiped with a clean, ironed diaper, towel or gauze; the nostrils and mouth are also wiped to remove mucus and amniotic fluid. Weak calves, or calves with signs of asphyxia, have the hindquarters raised.

Sometimes a calf appears with an unbroken umbilical cord, in which case it is tied at a distance of 10-15 centimeters from the abdominal wall with a thick thread soaked in a 5% solution of carbolic acid, Lysol, creolin or iodine. Cut it no closer than 1-1.5 centimeters below the applied ligature. Also, the umbilical cord should be tied if it breaks closer than 10 centimeters from the abdominal cavity and in case of any break, in case of heavy bleeding from it. The umbilical cord of a calf is very often the gateway to severe infections, therefore, for the purpose of prevention, it is immersed in a glass with an iodine solution or some other disinfectant.

The newborn is wiped dry so as not to cause hypothermia as a result of abundant evaporation from the surface of the skin. Rubbing is carried out with vigorous movements, as this is a skin massage, as a result of which the functions of the calf’s respiratory organs are enhanced and intestinal peristalsis is stimulated. It is advisable to let the calf be licked by the mother, who at the same time dries it. In the cow itself, the separation of the placenta is stimulated, the tone of the uterus increases, and milk secretion increases.

If it is decided to allow the newborn to approach the mother’s udder, the nipples are first washed with boiled water or treated with a warm 3% boric acid solution.

If the cow does not have colostrum, the calf can be given colostrum from other calved cows, or artificial one can be made. To do this, 15 grams of fish oil, 2-3 fresh chicken eggs are diluted in 1 liter of fresh cow's milk and 10 grams of table salt are added.

Veterinary rules for acceptance of livestock. A veterinary specialist at a meat processing enterprise checks the correct execution of the veterinary certificate for the arriving batch of slaughtered animals, the presence of tags on the animals and their compliance with the accompanying document, conducts a general inspection of the livestock, and, if necessary, thermometry (universal or selective), establishes veterinary surveillance of the animals before their slaughter. They accept healthy livestock, poultry and rabbits. Animals and poultry that react positively to tuberculosis and brucellosis, which are killed in a sanitary slaughterhouse, are also subject to acceptance and included in the implementation of the procurement plan from collective farms, state farms and other state farms.

The admission of animals sick with contagious diseases to the bases of livestock procurement and feeding organizations is prohibited. Such animals are sent directly to meat processing plants for immediate slaughter in a sanitary slaughterhouse within a strictly established and agreed upon period. The delivery and acceptance of such animals is allowed only with a special permit in each individual case from the veterinary department of the regional (territorial) department of agriculture or the Main Directorate of Veterinary Medicine of the Ministry of Agriculture of a union republic that does not have a regional division.

It is important to promptly identify animals that are sick or suspected of having infections that are dangerous in epizootic terms (foot-and-mouth disease, swine fever, etc.), as well as animals whose meat can become a source of foodborne toxic infections or toxicoses.

If, during a veterinary inspection of animals at the gates of a meat processing plant, the animals are found to be infected with infectious diseases, then such a batch of livestock cannot be returned to the farm in order to avoid the spread of infection. Regardless of the nature of the disease, the unfavorable batch is immediately accepted, and then the measures provided for by the veterinary and sanitary rules are carried out. The removal and removal of animals received for slaughter from the territory of meat processing enterprises is prohibited.

A veterinarian (paramedic) examines all animals on the day of their slaughter. In this case, general thermometry of cattle and horses is carried out, and other animals are thermometered selectively depending on their general condition. Animals with high or low temperature are isolated and not allowed to be slaughtered until a diagnosis is made.

Meat processing plants are required to accept from farms meat from forcedly slaughtered animals, delivered with a laboratory report on the results of its bacteriological examination and a veterinary document indicating the reasons for forced slaughter. If the specified documents are available, the meat is placed in a separate chamber at a sanitary slaughterhouse (or in another isolated storage room) for temporary storage. Then it must be additionally examined bacteriologically directly at the meat processing plant. If, based on the results of bacteriological examination and examination of the carcass, the meat is found suitable for use as food, then it is accepted, an acceptance receipt is issued and sent for sterilization.

The procedure for delivery and acceptance of livestock to the pre-slaughter base of the meat processing plant

After the animals are examined by a veterinarian at the gate of the meat processing plant and documentation is checked, the animals are placed in special pens, where they are examined more carefully and thermometered. If no patients are found, the animals are then placed in pre-slaughter facilities.

Animals are considered suspicious from a veterinary and sanitary point of view if:

1) the owner cannot present a veterinary certificate regarding the welfare of the animals and the area from which they were delivered due to infectious diseases;

2) the number of animals does not correspond to the data specified in the veterinary certificate, and it is not possible to establish the reason for the change;

3) the animals arrived from an area unfavorable for epizootics;

4) at least one infectious animal was found or at least one case of death of an animal was noted during the delivery of the presented batch of livestock.

Such batches of livestock are quarantined for a period of no more than three days, during which a veterinary specialist is obliged to find out the diagnosis of the disease or the reason for the discrepancy between the actual number of animals and the data shown in the veterinary certificate.

Animals reacting to brucellosis and tuberculosis, as well as batches of livestock, among which foot-and-mouth disease and other infectious diseases were detected during inspection, are accepted separately from healthy livestock and immediately sent to a sanitary slaughterhouse. If this is not possible, the batch of livestock should be kept isolated in the quarantine department of the cattle station until processing.

Consignments of livestock that do not cause suspicion of disease among the veterinary personnel are sorted by fatness in pre-weight sorting pens, then weighed, after which they are passed to the cattle depot.

Tired animals are placed on rest for at least 48 hours.

The meat processing plant provides animals in quarantine or rest with feeding and watering in accordance with established standards. Expenses for maintaining livestock sent for quarantine or rest for the above reasons are reimbursed by farms based on the actual costs of meat industry enterprises.

At the end of quarantine or rest, animals are accepted and sent to pre-slaughter holding and then to slaughter.

Payments for animals are made based on the weight and quality of meat. If necessary, before the start of acceptance of livestock, the meat processing plant carries out control weighing and determination of the fatness of the animals in the presence of the deliverer or his permanent representative. This is done:

a) if the accompanying documentation is incorrectly completed;

b) if there is any doubt about the reliability of the weight characteristics of the livestock indicated in the accompanying documents;

c) if it is impossible to process livestock within the time period provided for by the schedule for reasons beyond the control of the meat processing plant (disruption of electricity and water supply, accidents, etc.).

During control weighing of livestock, a 3% discount is made on the weight of accepted animals for the contents of the gastrointestinal tract if the delivered livestock is accepted by the receiver no later than 2 hours from the moment of its arrival.

The discount on the contents of the gastrointestinal tract is reduced:

a) when accepting animals delivered by road from a distance of 50-100 km, by 1.5%; when delivered by road from a distance of over 100 km, animals are accepted without a discount;

b) for each full or partial hour of delay in acceptance beyond 2 hours, the discount is reduced by 0.5%.

On the live weight of pregnant cows, pregnant ewes, pregnant sows, pregnant mares in the second period of pregnancy, in the presence of acts of culling, a discount of 10% is given (in excess of that established for the contents of the gastrointestinal tract).

Cattle must be delivered clean, otherwise an additional discount of up to 1% is applied to the live weight of each head having a bulk.

The supplier is subject to a fine for delivering pregnant cows, pregnant sows and pregnant ewes in the second period of pregnancy to the meat processing plant, if the consignment note does not indicate the culling of these animals.

After the veterinary inspection, the meat processing plant's receptionist, in the presence of the deliverer, checks the correctness of the accompanying documentation, the compliance of the delivered livestock with the data of the consignment note in terms of the number of heads, age, gender, presence of tags (brand) on the animals, sorts the cattle into sex and age groups, and pigs, in addition, according to processing methods. If ear tags are lost, the meat processing plant performs additional tagging.

The meat processing plant's receiver can, together with the deliverer, check the correct classification of animals into the group of bulls up to 2 years old and the group of young animals of increased weight according to the condition of the dental arcade. If the consignment note for bulls under 2 years of age does not indicate the age of the animals with an accuracy of up to a month, their age is determined by a commission with the participation of a representative of the farm, the responsible deliverer and the receiver of the meat processing plant based on the condition of the dental arcade before or after slaughter.

Bulls are separated from batches of adult cattle, and boars from batches of pigs.

For each batch of animals, the receiver issues an invoice for accepting livestock and transferring it for processing in three copies, of which the first is transferred to the supplier, the second to the slaughterhouse with subsequent transfer to the accounting department of the meat processing plant, and the third is left at the cattle depot.

The cattle received by the meat processing plant will be placed in sorted groups separately among farms in premises or pens for pre-slaughter holding. The beginning of pre-slaughter aging of livestock is calculated according to the mark indicated in the consignment note about the time of its acceptance both directly on the farm and at the meat processing plant.

Meat processing plants ensure the safety of livestock and the carcasses received from them in batches belonging to each supplier, from the moment of acceptance of the livestock until the determination of fatness and weighing of the carcasses. Cattle must be processed within 24 hours after the end of post-mortem holding. With the participation of the deliverer (representative), the quality of meat and the weight of carcasses are determined. The weight and fatness of carcasses are recorded in the plumb delivery note for meat acceptance. The weight of meat indicated in the plumb invoice is recalculated into live weight for inclusion in the implementation of the livestock procurement plan.

The procedure for paying for livestock based on the weight and quality of meat received

The accounting department of the meat processing plant, on the basis of an invoice for the acceptance of livestock and transferring it for processing, a plumb invoice for the acceptance of meat and veterinary examination certificates, as well as other accompanying documents, issues an acceptance note for each batch of livestock accepted from collective farms, state farms and other state and cooperative farms. a receipt, which for farms is a payment document confirming the quantity and quality of livestock sold to the state.

The meat industry enterprise pays for the accepted livestock according to the current price lists of purchase prices for meat at the location of the supplying farm using established allowances, surcharges and discounts.

To stimulate intensive fattening for young cattle of increased weight, collective farms, state farms and other state and cooperative farms are paid premiums to purchase prices in the following amounts (Table 1).

1. Additions to purchase prices

Bulls up to 2 years old weighing 300 kg or more are paid at the price of highest fatness. In addition, collective and state farms are paid a 50% premium to the purchase price for livestock sold to the state in excess of the annual plan.

For the production of beef, pork, lamb, etc. use animals raised and fattened in specialized and individual farms, in compliance with special agronomic, veterinary and zoohygienic requirements.

Cattle, pigs, sheep, lambs and goats intended for slaughter are accepted in batches. A batch is understood as any number of livestock of the same sex and age, arrived in one vehicle and accompanied by one waybill and one veterinary document of the established form. When accepting livestock, they check the correctness of the accompanying documents, conduct a complete veterinary examination of the animals and determine their fatness.

Currently, livestock acceptance is carried out using 2 methods:

2. by the quantity and quality of meat obtained after processing livestock.

The first system provides for payment within 2 hours from the moment of delivery of animals according to the acceptance weight (live weight - discounts) and fatness of live cattle.

Payment for delivered livestock according to the second system is carried out after slaughter and determination of the weight and fatness category of the carcasses after processing the entire batch of animals.

Actual live weight Cattle are determined by individual weighing on scales for static weighing in accordance with GOST 29329, with a number of verification divisions of at least 2000. Young cattle of all classes are weighed in groups of animals, homogeneous in weight, on scales with a number of verification divisions of at least 10,000 kg.

The permissible error should be no more than 0.1% of the largest weighing limit. In this case, the measured mass must be: for individual weighing - at least 1/3 of the largest weighing limit; for group weighing - at least half of the maximum weighing limit.

The actual weight of pigs, sheep and goats is determined by weighing homogeneous groups of animals on scales of III accuracy class according to GOST 8.453 and GOST 29329 with the largest weighing limit of 500, 1000, 2000 kg, resolution 0.1; 0.2; 0.5 kg, respectively, sensitivity threshold 1.4.

The live weight of slaughter animals is understood as the weight minus duly approved discounts from the actual live weight:

For the contents of the gastrointestinal tract (GIT) - 3%.

In excess of the established for the gastrointestinal tract from the live weight of pregnant cows, pregnant ewes, pregnant sows in the second half of pregnancy - in the amount of 10%;

Live weight of animals with bulk (clumps of dirt or manure on the skin) - up to 1%.

Livestock processing is carried out according to technological instructions in compliance with the requirements of current veterinary and sanitary regulations.

Reception of beef, veal, pork, lamb, lamb and goat meat is also carried out in batches. A batch is understood as any quantity of carcasses, half-carcasses and quarters, uniform in quality, of the same type of heat treatment, presented for simultaneous delivery and acceptance, issued with one certificate of quality and safety and one veterinary document of the established form (form No. 2 and form No. 4) . For carcasses from all types of livestock intended for local sale and industrial processing at production and storage sites, the enterprise issues a quality certificate or puts a veterinary stamp on the consignment note.

Actual weight of beef carcasses determined by weighing on platform strain gauge scales or monorail scales with the largest weighing limit of 2000 kg, the smallest - 10 kg. In this case, the measured mass must be at least 1/3 of the maximum weighing limit for individual weighing, and at least half of the maximum weighing limit for group weighing. The actual mass of carcasses of pigs, sheep and goats is determined by weighing on a monorail scale of III accuracy class according to GOST 29329 and GOST 8.453 with the largest weighing limit of 500, 1000 kg, discreteness of 0.1; 0.2 kg, respectively, sensitivity threshold 1.4.

Lamb and goat meat are produced in whole carcasses, and the carcasses of pigs and cattle are divided into half carcasses along the spinal column without violating the integrity of the spinal cord, crushing the vertebrae and allowing the bodies of entire spinous processes on one of the half carcasses.

When accepting a batch of beef, pork, lamb, lamb and goat meat, each carcass and half-carcass are inspected. For quality control, batches are selected from different places:

· at least four carcasses, half carcasses beef;

· 3% of the total from a batch of pork, lamb, goat meat

WITH purpose:

· measuring temperature with a digital thermometer “Measurement - 1”, in the thickness of the muscles of the thigh part of steamed, cooled, chilled and frozen beef carcasses at a depth of at least 6 cm and in frozen beef at the end of the freezing process at a depth of 1 and 6 cm, and during storage - at a depth of at least 6 cm. The arithmetic mean of temperature measurements of four carcasses is taken as the test result. To control pork, the temperature is determined in the thickness of the tissue at a depth of at least 6 cm, lamb (lamb and goat) - 1 cm.

· determination of organoleptic indicators - according to GOST 7269;

· determination in accredited laboratories of microbiological indicators, the content of toxic elements (mercury, lead, arsenic, cadmium), antibiotics, pesticides, radionuclides, mass fraction of total phosphorus according to the manufacturer’s production control program.

In the Russian Federation, the fatness of animals and the quality of meat carcasses are regulated by state standards. Let us consider and identify the differences between the systems for accepting slaughtered animals.

Livestock purchased from the population is paid for by live weight minus established discounts. The discount on the contents of the gastrointestinal tract is 3% regardless of the distance of delivery . Determination of the fatness of livestock sold to the public must be carried out in accordance with current GOSTs and STB.

It is allowed to pay for livestock purchased from the population according to the quantity and quality of meat obtained after its processing, if this is provided for in the contract, while the discount for the maintenance of the gastrointestinal tract is not applied.

When delivering pregnant, pregnant, pregnant and pregnant uteruses in the second period of pregnancy, a discount is made on the live weight of these cattle in the amount 10% (in addition to other established discounts), if the consignment note does not contain a note about the culling of the given livestock.

The live weight of accepted livestock is determined by weighing, minus the established discounts from the total weight.

When sent for slaughter, livestock must be clean (no bulk). When presenting bulk livestock for delivery, a discount of 1% from the live weight of each head.

The supplier-procurer, when sending livestock purchased from the population to the processor, issues a consignment note (TTN-1 livestock) with a mandatory mark on it "under agreement from the population."

When accepting livestock by the processor, a invoice for receiving livestock and transferring it for processing.

Livestock belonging to the population before sending the processor must be examined by a veterinarian. This cattle is registered veterinary document according to established order. Without presentation of the specified document, livestock cannot be accepted.

Settlements between the processor and the procurement suppliers for accepted livestock purchased from the population under contracts or directly from the population are carried out at prices established in accordance with current legislation.

6. The procedure for accepting and processing livestock on tolling terms

Acceptance of livestock for slaughter and processing on a toll basis by the processor is carried out from deliverers and other business entities in accordance with contracts and according to agreed delivery and acceptance schedules.

The processor issues invoice for receiving livestock and transferring it for processing marked "toll"

From the moment the livestock is accepted, responsibility for its safety rests with the processor.

Meat on the bones is returned to suppliers of toll cattle according to the actual weight and quality received, processed by-products of category I - according to the actual yields obtained by the processor when processing toll cattle. The processor purchases related processed products (hides, intestinal raw materials, category II by-products) from suppliers of raw materials on a customer basis at negotiated prices, unless otherwise established by law.

For meat, by-products of categories I and II, and intestines recognized during a veterinary and sanitary examination as suitable for consumption without restrictions, the seller is issued an appropriate certificate in the established form.

If, according to the results of a veterinary and sanitary examination, meat and by-products of category I cannot be returned to the suppliers of raw materials in raw form, these slaughter products must first be rendered harmless at the expense of the supplier and used by the processor for industrial processing with payment by agreement of the parties. The processor may purchase customer-supplied meat and by-products of category I from suppliers at negotiated prices, unless otherwise provided by law.

When rejecting whole carcasses or parts of carcasses, they are sent for technical disposal according to the conclusion of a veterinarian with mandatory registration act free form. One copy of the act is given to the seller. Payment for disposed products is carried out at the current intra-system prices for excluded products and waste.

The release of meat products to the dealer is documented using a plumb delivery note, on which a mark is made "tolling".

Lecture No. 5

Topic: Slaughter and processing of animals on production lines of meat processing plants

1. Animal slaughter.

2. Technology and hygiene of slaughterhouse processing processes of carcasses.

a) Processing of cattle carcasses.

b) Processing of pig carcasses.

c) Conveyor cutting of small livestock carcasses.

d) Slaughter and primary processing of poultry.

Animal slaughter

Primary animal processing includes animal slaughter and carcass cutting. As a result of these technological operations, meat and other slaughter products are obtained.

Slaughter is the first technological operation in the primary processing of animals, the thoroughness of which determines the quality and durability of meat during storage.

The slaughter of animals, mainly large ones, includes two sequential operations: stunning and bleeding.

When properly stunned, the animal's heart continues to beat.

Methods of stunning.

1. Mechanical: a) Hammer stun; b) Stunning with a stiletto; c) Stunning by a firing device.

2. Stunning using electric current.

3. Chemical method.

Bleeding of animals. This is a very responsible operation, since the commercial and sanitary quality of meat and its stability during storage largely depend on the degree of blood removal. To bleed animals, large blood vessels are cut - jugular veins and carotid arteries. The bleeding technique depends on the type of slaughtered animals and the use of the resulting blood.

Blood for food and medicinal purposes is obtained only from healthy animals. Bleeding is carried out using a hollow knife V.Yu. Wolfertz. The knife is inserted through a skin incision along the trachea into the right atrium.

With good bleeding, up to 4.2% of live weight is collected from cattle, 3.2% from small cattle, and 3.5% from pigs. Vertical bleeding lasts 6-8 minutes, horizontal bleeding 8-10 minutes. In practice, 55-65% of the blood of its total volume in the body is obtained from cattle, 40% from pigs, and 45% from small cattle.