5. 1 Niujia

According to the requirements of SN/T 3774,

Let yaks enter the workshop for slaughter.

5.2 amazing

5.2. 1 stunning method: aim the stunning gun at yak.

At the intersection of the double angle and the diagonal of both eyes, start the stun gun to make it work.

The cow is in a coma.

5.2.2 Anesthesia method: Beat the horse with a single-pole electric anesthesia device.

Cows and yaks are in a coma (voltage does not exceed 200 volts, current

1A ~ 1.5A, action time 7s ~ 30s).

5.2.3 Faint should be moderate, yak will faint but not die.

5.3 hanging cattle

5.3. 1 Wash the abdomen and hind legs of yak with high-pressure water.

And around the anus.

5.3.2 Tie the right hind leg of yak with anklet.

Lift at a uniform speed, so that the yak's hind legs are close to the conveyor track.

, and then hang it on the track chain hook.

5.3.3 Quickly hang yaks and bleed between them.

The time interval must not exceed 1.5 minutes.

5.4 bloodletting

5.4. 1 Adopt butchers suitable for different nationalities or regions.

Method of killing.

5.4.2 Adopting the slaughter method of "breaking three pipes",

The knife cuts the cow's throat and cuts across the esophagus, trachea and blood vessels.

Or by bleeding from the carotid artery.

5.4.3 Each puncture bloodletting knife shall be disinfected and used in rotation.

Use. 5.4.4 Bleeding is complete, and the bleeding time is not less than.

Five minutes.

5.5 Anal ligation

Rinse around the anus with tap water and cover it with a rubber band.

On the left arm, a plastic bag is put on the left arm. Grab it with your left hand.

Lift the anus together, and cut the circumference of the anus with a knife in your right hand.

Stripping, cutting and lifting to about 10cm,

Turn the plastic bag upside down to cover the anus and tie it tightly with a rubber band.

Send the ligated anus back to the depths.

5.6 decapitation

5.6. 1 Grasp the horns with your hands (the horned yak uses a knife.

Cut a palm-wide hole on one side of the cow's neck and stick out your left hand.

Catch the bull's head). 5.6.2 Incision along the bleeding edge.

Bull's head, put it in the designated container.

5.7 Remove the front hoof

Take a knife off your wrist and cut off the connective tissue connecting the joints.

Tissue, ligament and meat, cut off the front hoof and put it into the specified volume.

Inside the device.

5.8 Skinning the hind legs

5.8. 1 Grab a hind leg of a dead cow and go through the gate.

Lower the knife, and the blade will lift the cowhide along the center line of the inner leg.

. 5.8.2 Peel off to the left and right along the inner line of the hind leg.

Cowhide from the top of the tarsal joint to the tail root, while cutting off reproduction.

Equipment. 5.8.3 Cut off the tail tip and put it into the designated container.

5.9 Remove the rear hoof

Open the tarsal joint and cut off the connective tissue connecting the joint.

Tissue, ligament and meat, cut off the hind hoof and put it in the designated place.

In the container.

5. 10 track change

Start the electric hoist and hook it with two pipe rail rollers.

Stay at the tarsal joints of the two hind legs of the cow and stabilize the yak carcass.

Send it to the pipe track.

5. 1 1 Thoracic and abdominal skin peeling

5. 1 1.65438+

The thread extends from the chest to the crotch. 5. 1 1.2 along the midline of abdomen

Peel the chest and abdomen cowhide to the left and right until it reaches the nest.

5. 12 Neck and front leg skin

5. 12. 1 Cut from the wrist along the inside of the front leg.

The middle line opens the cowhide to the middle line of the chest. 5. 12.2 along the neck

Thread the cowhide from top to bottom.

5. 12.3 Feed the knife from the center line of the neck to both sides and peel it off.

Chest and neck skin and front leg skin to shoulder. DB63/ XXXXX—2020

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5. 13 wrangling

5. 13. 1 First at the wrists of the two front legs of the yak carcass.

The tendon of the joint is perforated, and the two front legs are stabilized by the hook chain.

On the leg support, cross the left and right front leg skins into the lock hook of the lapper.

Internal locking, start the herdsman machine, and assign special personnel in the process of herdsman.

Control the speed of wrangling and don't bring meat.

5. 13.2 to the end, slow down.

Peel off the root of oxtail with a knife and keep the peeler even.

Move down and increase the speed appropriately when pulling to the waist.

5. 13.3 The torn yak skin should be specially transported.

The equipment shall be sent out of the workshop in time and shall not stay in the workshop for a long time.

Shops.

5. 14 thoracotomy and esophageal ligation

5. 14. 1 cut the knife from the chest rib, along the chest centerline.

Near the edge of trachea and esophagus, I saw the chest and neck.

. 5. 14.2 Stripping trachea and esophagus, and mixing trachea with food.

The tube is separated to the junction of esophagus and stomach.

5. 14.3 Ligate the top of esophagus firmly to make it inside.

The contents will not flow out.

5. 15 white dirty

5. 15. 1 Cut the crotch of yak to both sides.

Knife, cut the meat to the bone joints.

5. 15.2 The tip of the knife is outward and the blade is downward.

Push the knife down and cut the abdomen to the chest cartilage.

5. 15.3 Pull the rectum with your left hand and hold a knife with your right hand.

Extend into the abdominal cavity and isolate the connective tissue in the abdominal cavity from left to right.

5. 15.4 Press yak belly hard, take it out and send it to gastrointestinal tract.

Specify a container and scrape off the waist oil.

5. 15.5 Take out yak spleen and put it into the designated container.

Medium.

5. 16 Take red soil

5. 16. 1 Grasp one abdominal muscle with your left hand and press it with your right hand.

The knife cuts the diaphragm from left to right along the body cavity wall and cuts off the connection.

5. 16.2 Take out the heart, liver and lungs and put them in the designated place.

In the container

5. 16.3 cut the adventitia of bovine kidney and take out the kidney.

Put it in the designated container. 5. 16.4 Flush the chest and abdomen.

5. 17 is divided into two halves

5. 17. 1 Vertical dichotomy and horizontal dichotomy can be used.

Two ways to split in half.

5. 17.2 from yak carcass along the longitudinal axis of spine.

Cutting to form longitudinal bisected yak meat.

5. 17.3 From 1 1 day (12 day) or 12 day (

13) According to the rib arc, cut the rib into horizontal bisectors.

Beef.

5. 17.4 Divide yak meat vertically along the spine.

Saw the thread in half longitudinally, or directly split the yak meat horizontally.

After removing the spine, a tetrad is formed.

5. 17.5 Cut the oxtail along the calcaneus joint.

Put it in the specified container.

5. 18 Carcass Dressing

Connective tissue, leaving a small waist.

With tweezers in one hand and a knife in the other, clamp it with tweezers.

The part to be trimmed, the congestion on the surface of the carcass,

Impurities such as lymph, dirt and floating hair, pay attention to keep the muscle membrane.

The integrity of.

5. 19 flushing

Rinse with warm water of about 32℃ for four minutes from top to bottom.

Keywords beef internal testing, sawing, placing yak abdomen,

Wipe the edge of the shallow knife with a brush or pick it clean by hand (

Dirt). DB63/ XXXXX—2020

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5.20 inspection

5.20. 1 Inspection during yak slaughter and processing

According to GB/T 19477. yak

Post-mortem inspection shall be conducted according to NY 467.

5.20.3 The carcass or meat that has passed the inspection shall be

Stamp a unified inspection seal or logo and issue an inspection certificate.

Inspection certificate. The dye sealing solution should be harmless to people and cannot be covered.

Diaspora, firmly attached.

5.20.4 It is ok to eat meat conditionally.

Industrial meat and destroyed meat should be stamped with identification seals respectively.

, and in the designated place, according to the relevant provisions. 5.

2 1 carcass precooling

5.2 1. 1 Yak is used for processing and cooling yak meat.

The carcass was cooled according to the requirements of NY/T 1565-2007.

Mature.

5.2 1.2 Reduce the temperature in the pre-cooling room to -2℃ ~ 0.

℃; Push in the carcasses, and keep the spacing between the carcasses not less than.

10cm； Start the air cooler to keep the temperature at 0℃

0 ~ 4℃, the relative humidity is maintained at 85% ~ 95%.

5.2 1.3 Check the pH value and deep layer of the carcass after precooling.

The temperature meets the requirements of acid discharge, bone removal and segmentation.

Packaging.

5.22 Product traceability

5.22. The application of1yak meat traceability system is as follows

Requirements of GB/T 22005 and GB/Z 25008.

5.22.2 Slaughtering records should be kept in yak slaughtering and processing.

Slaughterhouse information, yak source, slaughtering process, visit

Library, transportation and other information. Relevant information shall conform to GB/T.

Requirements of 22005 and GB/Z 25008.

5.23 Waste and pollutant treatment

5.23. 1 Meat foam produced during yak slaughter

And bone residue. , collected and put into a sealed plastic bag,

Used as feed or organic fertilizer. 5.23.2 Yaks are produced after slaughter.

Gastrointestinal contents and other pollutants are taken out and put into a special small

The car is transported out of the workshop to be used as feed or organic fertilizer.