slaughtering processing
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Slaughtering Plant Refrigeration Solution
According to the process requirements, carcasses and edible by-products need to be pre-cooled after slaughter, they should be pre-cooled immediately. After cooling, the center temperature of livestock meat should be kept below 7 ℃, the center temperature of poultry meat should be kept below 4 ℃, and the center temperature of visceral products should be kept below 3 ℃. Processing, segmentation, bone removal and other operations should be as fast as possible. When producing frozen products, the center temperature of the meat should be below -15 ℃ within 48h before entering the cold storage. #SlaughterProcess #ChickenSlaughterLine
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