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- 12 Sections
- 93 Lessons
- 10 Weeks
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- Chapter 15 ItemsINTRODUCTION OF BEEF BUTCHERY
- Chapter 25 ItemsINTRODUCTION TO DIFFERENT SECTIONS OF A SLAUGHTER HOUSE OR AN ABATTOIR
- Chapter 334 ItemsCATTLE SLAUGHTER IN MODERN ABATTOIRS
- 3.1Overview
- 3.2Introduction
- 3.3Cattle Receiving
- 3.4Holding at Lairage and Ante-Mortem Inspection
- 3.5Stunning
- 3.6Ex- Sanguination (Sticking/Bleeding)
- 3.7Shacking and Hoisting
- 3.8Hide Washing
- 3.9Electrical Stimulation
- 3.10Removal of Foot and Shank
- 3.11Leg Steam Vacuuming/ Blow- Off
- 3.12Free Leg Hang-Off (Transfer to Trolley)
- 3.13Second Leg Hang-Off
- 3.14Fore Foot Removal
- 3.15Hide Removal
- 3.16Head Removal
- 3.17Tongue Removal
- 3.18Head and Tongue Washing
- 3.19Head and Tongue Inspection
- 3.20Steam Vacuuming Stations
- 3.21Pre-Evisceration Washing
- 3.22Tie and Separation of Weasand
- 3.23Bung Bagging, Tying and Separation
- 3.24Tail Removal
- 3.25Brisket Sawing
- 3.26Evisceration
- 3.27Spinal Cord Removal
- 3.28Final Trimming
- 3.29Final Post-Mortem Inspection
- 3.30Hot Fat Trimming and Measurement of Hot Carcass Weight
- 3.31Final Interventions
- 3.32Carcass Chilling, Primal Cutting and Packing
- 3.33Reference ( Image )
- 3.34Quiz 530 Minutes13 Questions
- Chapter 412 ItemsMANUAL ON BUTCHERY TECHNIQUES : BASICS
- 4.1Introduction to the Manual on Butchery Techniques: Basics
- 4.2Overview
- 4.3Sections :- 1
- 4.4Sections :- 2. Muscle and Carcass Structure
- 4.5Sections :- 3. Slaughterhouse (Abattoir) Structure and Sections
- 4.6Sections :- 4. Slaughter Procedures
- 4.7Sections :- 5. Carcass Cutting and Portioning
- 4.8Sections :- 6. Meat Processing and Preservation
- 4.9Sections :- 7. Food Hygiene and Worker Safety
- 4.10Sections :- 8. Muscle to Meat Conversion
- 4.11Conclusion
- 4.12Quiz 610 Minutes15 Questions
- Chapter 511 ItemsMANUAL ON BUTCHERY TECHNIQUES: BASICS
- 5.1Introduction to the Chapter
- 5.2Overview
- 5.3Module 1: Introduction to Butchery and Meat Terminology
- 5.4Module 2: Anatomy and Muscle Structure
- 5.5Module 3: Slaughterhouse Layout and Equipment
- 5.6Module 4: Slaughter and Dressing Operations
- 5.7Module 5: Carcass Cutting and Portioning
- 5.8Module 6: Cold Storage and Meat Preservation
- 5.9Module 7: Food Hygiene and Safety Practices
- 5.10Module 8: Review and Certification
- 5.11Quiz 710 Minutes13 Questions
- Chapter 65 ItemsBasic Terminology for Cattle and Meat Classification
- Chapter 74 ItemsClassification of Meat by Animal Source.
- Chapter 84 ItemsMeat Components and Carcass Parts
- Chapter 96 ItemsBasic Anatomy and Connective Tissue
- Chapter 104 ItemsPersonal Hygiene and Work Attire
- Chapter 117 ItemsSections of an Abattoir
- Chapter 128 ItemsPre-Slaughter Section
Hot Fat Trimming and Measurement of Hot Carcass Weight
Because it is inefficient to chill fat tissue, many plants now incorporate trimming stations designed to allow removal of excessive, trimmable fat from the exterior (i.e. subcutaneous) and interior (i.e. kidney, pelvic, heart) of carcasses. Following removal of fat, Carcasses are generally weighed prior to final washing or additional processing. Hot carcass weights are often subsequently utilized in classification systems.
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- Phone: +97433455629
- Email: info@precisionbutchery.com
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