The traditional killing process requires at least three or four people with great strength. Let's work together to hold the pig down and tie the pig's foot and mouth. Then cut the pig's throat and use the large basin to catch the outflowing pig blood. Subsequently, the pig will stun or die due to excessive blood loss. At this time, use the boiling water to clean the pig's skin, and then use the knife to cut the pig's belly and clean out the internal organs. The slaughter process is basically over.
Mechanized slaughtering is: pigs are sent to the pig slaughtering equipment field mostly on the afternoon before slaughter. Vehicles that send pigs to the slaughterhouse need to go through a sterile warehouse to disinfect the vehicle. The pigs are then placed in batches in the column and waiting for quarantine personnel to take random inspections. Some sampling tests will produce results at the time, and some will need to be sent to a remote inspection center for further testing.
The staff first rushed the pig to be slaughtered into the guiding trough. The pig was hanged on the scaffolding here and was cut. These active scaffoldings are sent to a high-temperature cleaning tank for cleaning, disinfection, and then sent to the hair removal machine for hair removal.
At this time, the pigs have died, and the masters responsible for the slaughter stand in a row, and they skillfully use the knife to cut the pig's belly. Subsequently, the staff responsible for inspection and quarantine used the internal organs to identify whether they were sick pigs. It is determined that the pig will be incinerated and the pigs without problems will be stamped with the qualified chapter. Then, the slaughter took out the pig's internal organs and the pig was divided into two, waiting for the truck to pull it away.
Compared to traditional pig killing, modern fixed-point slaughter has the following advantages:
First, there are many inspection and quarantine links for pigs, and pork safety issues are guaranteed.
Second, the assembly line operation, eliminating the labor costs required for traditional pig killing.
Third, the traditional location of killing pigs is more scattered, and the roar of killing pigs has an impact on the surrounding. Slaughtering sites for fixed-point slaughtering are usually located in remote places, and will not affect surrounding residents even in the middle of the night.