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1. Transport fever 2 food processing plant not shipping skin#
2. Transport fever 2 food processing plant not shipping series#

These pieces can weigh from 70 to 125 kg. Some quarters are processed for delivery as the front or hind quarters without any further significant trimming. After this, pieces are further divided into prime cuts, depending on customer specifications. Once chilled, the carcass halves are then cut into front and hind quarters. The temperature is usually about 2 ✬ to slow bacterial growth and inhibit spoilage. Government health inspectors usually inspect after the head removal, the viscera removal and the carcass splitting and final wash.Īfter this, the carcass, still hanging from the overhead conveyor system, moves to a cooler for chilling over the next 24 to 36 hours. After the carcass is split, it is rinsed with hot water, and may be steam vacuumed or even treated with a newly developed pasteurization process being introduced in some countries. Hydraulic band saws are the usual tool for this job. The head is then cut and dropped, and the carcass is split in half vertically along the spinal column. The front legs and then the viscera (intestines) are removed. Any remaining hair is removed by singeing and finally shaving. Rather the hair is removed by sending the carcass through tanks of water heated to 58 ✬ and then through a dehair machine that rubs the hair off the skin.

Transport fever 2 food processing plant not shipping skin#

In some hog operations, the skin is not removed at this stage.

Transport fever 2 food processing plant not shipping series#

The skin (hide) is removed by a series of cuts with knives (new air-powered knives are being used in the larger plants for some hide-removal operations) and the animal is then suspended by both hind legs from the overhead conveyor system. The bleeding-out process follows, and the blood is drained through pipes for processing on floors below. After the stunning or “knocking” process, one of the animal’s hind legs is secured by a chain hooked onto an overhead conveyor which transfers the animal to the next room, where it is bled by “sticking” the jugular arteries in the neck with a sharp knife. Usually the animal is either knocked to an unconscious state with a bolt stunner gun or with a stunner gun utilizing compressed air that drives a pin into the head (the medulla oblongata) of the animal. The animal must be stunned before being bled, unless slaughtered in accordance with Jewish or Muslim rites. The animals are herded through a holding pen to slaughter (see figure 1). In some large plants in the United States, for example, a few jobs, such as carcass splitting and bacon slicing, have been automated.

Production jobs can require between 10,000 and 20,000 cuts a day. Almost all the cutting and processing is still done by workers. In these meat processing plants the work has become very specialized, with almost all the work being done on production disassembly lines where the meat moves on chains and conveyors, and each worker does only one operation. Examples of known pathogens in meat include salmonella and Escherichia coli. These workplaces are usually subject to food-safety controls by the local government to prevent bacterial contamination that can cause foodborne illnesses in consumers. Except for very small operations located in rural areas, animals are slaughtered and processed in factory-type workplaces. The size and production of slaughterhouses vary considerably. Sources of meat slaughtered for human consumption include cattle, hogs, sheep, lambs and, in some countries, horses and camels.