分类：Slaughter Line

Mold likes to grow in damp places. Because it can adapt to lower temperatures, it is most serious in

1. Slaughter Rate: It refers to the percentage of the carcass of livestock and poultry after slaught

Source of Odor The fishy smell and odor of pork is the product of excessive protein breakdown. Pork

1. Acid Excretion “Acid excretion” is an important part of meat processing technology. I

 1. What are the site selection requirements for the slaughterhouse? Answer: The slaughterhouse

Beef is a kind of meat that we often eat. It is rich in protein, amino acids, and various nutrients,

1. Slaughterhouse Layout and Construction 1.1. A wheel disinfection tank capable of discharging disi

Sausage is a kind of fast food that is very popular among consumers, and the processing of sausage i

Tumbling 1. Principle of Tumbling Tumbling is a way to speed up the speed of curing. It is the physi

Beef is the world’s third most consumable meat product. It is rich in protein, amino acids, an

1. Frozen Meat 1.1. What is Frozen Meat? It refers to fresh meat that has undergone pre-slaughter qu

As we know chicken meat is delicious and healthy for our body, because the protein content is high,