1. Slaughterhouse Layout and Construction 1.1. A wheel disinfection tank capable of discharging disinfectant is set at the entrance of the live pigs entering the factory, which is the same width as the door, 4m in length, and 0.3m in depth. 1.2. The plant area should have a slaughter waiting room, a slaughter room, an emergency slaughter room, a laboratory, an official veterinary room, and a harmless treatment room (or a temporary storage room). 1.3. There should be a special area for cleaning and disinfection of pigs in the factory, as well as a special area for cleaning and disinfection

Sausage is a kind of fast food that is very popular among consumers, and the processing of sausage is inseparable from the casing. The casing has a great influence on the shape, taste, color, and taste of the sausage. Therefore, the performance of the casing is very important for sausage processing. Structure and Characteristics of Cellulose Casing 1. Material of Cellulose Casing Cellulose casings are generally regenerated natural plant cellulose, and the regenerated natural plant cellulose generally has a layered structure, and certain strength and elasticity can be obtained by cross-linking multiple layers of regenerated cellulose molecules into a network

Tumbling 1. Principle of Tumbling Tumbling is a way to speed up the speed of curing. It is the physical process of energy conversion in meat. The mechanical treatment of the meat through the tumbling promotes the distribution of the liquid medium (saltwater) and improves the tenderness of the meat. The extraction of salt-soluble protein and the movement to the surface of the meat block is improved, so that the product yield and product quality have been greatly improved. 2. Function and Purpose of Tumbling 2.1. Accelerate the penetration and color development of the pickling liquid: The horizontal tumbler uses

Beef is the world’s third most consumable meat product. It is rich in protein, amino acids, and B vitamins, and has the characteristics of low fat and low cholesterol. With the improvement of people’s living standards, beef has become an ideal choice for consumers who pursue nutrition and health. At present, beef products sold on the market generally have shortcomings such as hard meat and poor tenderness, which seriously affect the quality of meat products. In order to improve these shortcomings, beef needs to undergo tenderization in the production and processing process. Alkaline tenderization is a traditional tenderization process. Since

1. Frozen Meat 1.1. What is Frozen Meat? It refers to fresh meat that has undergone pre-slaughter quarantine, and passed the post-mortem inspection to be pre-cooled, and quick-frozen to become frozen meat. The hot fresh meat just slaughtered must undergo heat dissipation and precool at 0 ℃ before rapid freezing. The purpose is to prolong the preservation period, and inhibit the activity and reproduction of microorganisms so that the meat can maintain good freshness and promote maturity. This can not only ensure the quality of frozen meat but also save frozen energy. The freezing temperature is generally between -23°C and