How a Slaughterhouse Works
Slaughterhouses, also known as meat processing plants or abattoirs, are essential facilities in the food supply chain. Their primary function is to transform live animals into meat products ready for consumption.
Their primary function is to transform live animals into meat products ready for consumption. Although most people are familiar with the final products, the internal process of a slaughterhouse is less known. Below, we will explore in detail how these establishments operate, from the reception of animals to the distribution of meat.
Reception of Animals
The first step in a slaughterhouse is the reception of the animals. They typically arrive at the plant in specialized trucks that ensure their welfare during transportation. Once they arrive, the animals are unloaded and taken to a holding area, where an initial inspection is conducted. This inspection aims to verify the health of the animals and ensure they meet quality and welfare standards before processing.
Moving and Stunning
Before proceeding with slaughter, the animals are moved to the stunning area. Stunning is a crucial stage as it aims to reduce the animal’s stress and pain, ensuring the process is as humane as possible. There are different methods of stunning, with the most common being electrical stunning and captive bolt guns.
– Electrical Stunning: This method involves applying an electric current to the animal, immobilizing and rendering it unconscious. It is widely used in the processing of pigs and cattle.
– Captive Bolt Gun: Mainly used in the processing of cattle and sheep, this method involves shooting a bolt into the animal’s brain, causing instant loss of consciousness.
– CO2 Stunning System for Pigs: This machine is designed to anesthetize pigs using CO2 gas. It puts the animal to sleep through gas inhalation.
Slaughter
Once stunned, the animals are led to the slaughter area. Here, bleeding is performed, which involves the extraction of blood. This is done by making an incision in the animals’ necks and is an essential part of the process to ensure the meat is suitable for consumption. The blood is collected and, in some cases, can be processed for other food products.
Butchering and Evisceration
After bleeding, the animal’s body undergoes evisceration. In this stage, the viscera, such as the stomach, intestines, and other internal organs, are removed. These organs can be inspected to ensure they are free from diseases before being processed for other products.
Once eviscerated, the animal is dismembered into different cuts of meat. This process takes place in specific areas of the plant where knives and other specialized equipment are used to separate the different muscles and parts of the animal (Butchering Room). The cuts of meat are classified and prepared for further processing or packaging.
Inspection and Quality Control
A critical aspect of a slaughterhouse’s operation is inspection and quality control. Slaughterhouses must comply with strict sanitary and food safety regulations. Veterinary and public health inspectors review the products at various stages of the process to ensure standards are met. This includes visual inspections, microbiological tests, and process record reviews.
Distribution
Finally, the meat is prepared for distribution. Depending on the market and customers, the meat can be packaged in various forms, such as fresh meat, frozen meat, or processed into meat products. Shipments are made using refrigerated vehicles to maintain the meat in optimal conditions during transport to supermarkets, butcher shops, or additional processors.
At Tecnoincar Toledo, we specialize in the manufacture of industrial machinery for the meat sector. We design, manufacture, and install equipment for pork, sheep, and cattle slaughterhouses, butchering rooms, overhead rails, and much more. You can see completed projects for major companies in the meat sector on our YouTube channel.