1. Pig body of pig carcass
The body of a pig after slaughter and bleeding. 2. Pig carcass
After slaughtering and bleeding live pigs, the body is stripped of fur, head, hooves, tail, and internal organs.
3. Half carcass of split offspring (sliced pork)
Split the pig offspring into two halves along the midline of the spine.
4. Internal organs offers
The heart, liver, lungs, spleen, stomach, intestines, kidneys, etc. inside the pig's body cavity.
5. Breast splitting
Insert a knife into the bleeding port and lift open the sternum along the center of the chest.
6. Cutting of circle anus
Separate the rectum from the surrounding sphincter using a knife along the periphery of the visceral gate.
7. Cut meat
After bone removal, the split body (sliced pork) is divided into various parts of meat according to the specifications.
8. Synchronous inspection
A method of testing in which the viscera of live pigs are removed and placed on a set plate or hook device after being slaughtered and cut open, and run synchronously with the animal production line for veterinary control and comprehensive judgment.
9. rnspectlon and acceptance department
The place where pigs are inspected and received after entering the factory.
10. Isolation room
Isolate suspected diseased pigs. Place for observation and examination of the disease.
11.waiting pens in the slaughterhouse
A place for pre slaughter fasting, drinking water, rinsing, and pre slaughter inspection.
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