Case 2b - Introduction - Slaughtering cattle, pigs and poultry
3 important questions on Case 2b - Introduction - Slaughtering cattle, pigs and poultry
What is the layout of the cattle slaughter line?
2. Stunning →
3. Bleeding →
4. Removal horns and hooves ↓
5. Removal udder, scrotum, penis
6. Head removal
7. Dehiding
8. Opening carcass and evisceration ←
9. Washing and cleaning carcass →
10. Splitting the carcass →
11. Inspection carcass + organs →
12. Weighing the carcass ↓
14. Carcass chilling ←
13. Carcass classificatio
What is the layout of theslaughtering line of pigs?
2. Stunning →
3. Bleeding →
4. Removal eyes and hooves ↓
5. Scalding ↓
6. Dehairing
7. Singeing
8. Washing and cleaning of the body
9. Opening body + evisceration →
10. Washing and cleaning carcass →
11. Splitting the carcass →
12. Inspection carcass + organs ↓
13. Weighing the carcass
14.Carcass classification
15.Carcass chilling
How is the slaughtering of poultry done?
- stunning
- scaling at 53 degrees
- plucking
- removing innards and organs
- cleaning and finishing
- cooling, packing and storing
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