Fotos: Archiv, The Butchers Shop oil on canvas painting by Annibale Carracci und Ziegen. Die Arbeiten werden in Kleinbetrieben sta-tionär, in größeren Schlacht-betrieben an Schlachtlinien verrichtet. Podeste und Hebe-bühnen erleichtern die Arbeit. Die Leistungsfähigkeit von Schlachtlinien ist unterschied-lich. Alle Prozessstufen müs-sen aufeinander abgestimmt werden. Nach der Untersu-chung durch das veterinärme-dizinische Personal werden al-le Teile gekühlt oder gefroren. Das Kühlen entfällt, wenn die Möglichkeit der Warmfleisch-verarbeitung gegeben ist. Schlussbetrachtungen Für das Schlachten von Tieren ist ein hoher Stand der Tech-nik erreicht worden. Das Be-achten der Rechtsvorschriften und Einhalten der Hygiene-anforderungen ist ebenso wie das ausreichende Schulen des Personals eine ständige Ver-pflichtung der Schlachtbetrie-be. Heinz Sielaff und Heinz Schleusener the eyes, no lid or coronary re-flex, irregular respiration. All animals are bled by opening the large blood vessels in the throat or by using a hole knife equipped with a suction de-vice and a tube that drains the blood into a collecting vessel. A vacuum based system further accelerates the bleeding pro-cess. Bleeding can be done with the animals in a lying position, however, it is mostly conducted with the animals hanging on their hind legs, which also en-sures that as much blood as pos-sible is drained from the body. The germ count in the blood is also higher, when the animals are bled in a lying position. Dehiding Especially in small companies, special knives are used to skin the animals are slaughtered. Several methods have been de-veloped for mechanical dehid-ing. Damages to the skin and meat and fat residues sticking to the skin have to be avoid-ed. Therefore, the dehiding device is designed in a way that considers the position and alignment of the muscular sys-tem. Usually, a knife is used to manually support the dehider. Roller dihider (e.g. from Banss) are successfully used for dehid-ing cattle, horses and calves. Carcasses from small animals are often dressed on a cradle. If higher quantities are han-dled, sheep carcasses are also mechanically dehided. Pigs are not or only partially dehided, but rather scalded (at temper-atures of 60 to 65°C), dehaired and disembowelled. Both non- continuous and continuous dehairing machines are avail-able. Pig carcasses are treated in pre-cleaning and final treat-ment machines as well as in washing machines. Disembowelling After the belly and the breast are opened, the organs can be removed. The bung should be sealed on both ends in order to avoid that any intestinal con-tents contaminate the carcass. Cattle that are older than 36 months have to be tested for BSE. Cattle, pig and horse car-casses are halved by means of halving saws – sometimes by robots. Usually sheep, calf or goat carcasses are not halved. These tasks are done station-ary in small companies. In large companies this is done slaugh-ter lines. Platforms and hydrau-lic lifts facilitate this hard job. The performances of slaughter lines vary. All processing steps have to be synchronised. Fol-lowing veterinary test all meat cuts are cooled or frozen. Cool-ing can be omitted if the meat can be processed in a warm stage. Conclusion Slaughtering has reached a high technological standard. Legal provisions and hygiene requirements as well as ade-quately qualified personnel are constant obligations of slaugh-tering companies. Heinz Sielaff and Heinz Schleusener An modernen Schlachtlinien herrscht eine strikte Arbeitsteilung./ Modern cutting lines are subject to a strict division of tasks. Früher wurden die ganzen Tiere an einem Arbeitsplatz zerlegt./ In the past, the complete animal was disjointed in one place. Vergangenheit & Zukunft Past & Future
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