Pig Industry - Article: Causes of the damages in the swinish channels - Slaughtering Industry


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19/08/2005

Engormix.com
Argentina

Article: Causes of the damages in the swinish channels

In this forum comments are made on the technical article

Causas of the damages in the swinish channels

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19/08/2005

luis
Mexico

Totally of agreement I would like them to add the I articulate complete to know
on which they are the approaches that apply in other countries to consider that for the lesion degree one has to confiscate the channel. Thank you.

04/05/2006

Melecio Hernández
Mexico

it is an interesting article, but I would also like to know a little more, because diminishing the lesions among pigs will improve the aspect of the channel.

08/09/2006

Janine Purbis Paulsen
Peru

to Talk about the damages that it can suffer the channel to the moment of the sacrifice is quite complex, since many factors intervene. The fast 12 hours before the sacrifice, the spaces for animal in the corrals of rest, the sacrifice method, the presence or not of skillful, the one flamed and a correct faenado method, clearing is keeping in mind that the factors that influence in a good channel quality, begin from its upbringing. Greetings.

27/09/2006

ricardo red ruiz
Peru

I find a very good article, because he/she plays a very important point as it is the damage that suffers the channel from the pigs to the moment of the sacrifice, that which generates economic losses. Although he/she wanted to know more envelope the topic.

02/10/2006

Leonardo Castro
Spain

As machinery maker and engineer of development of slaughter lines and production, I want to give my opinion on the topic. In a country Where to the pig (pig) he/she is taken out a high rentatividad in their Iberian hams, to the installers or creators of machinery of precision and lines of sacrifices we are demanded that our lines or products are appropriate for a bigger production and a smaller damage.
In anteriority to the pig (I will refer this way to the Pig), he/she was not treated with mime, but just the opposite, with an increase of considerable estrés already from the moment of the load in the truck, the later discharge and the beginning of the faenado, from a restrainer with electric stunned state that produced a tension, and in many cases those black points in the most visible meat in the part of the head.
Today in day they are many the Slaughterhouses that have opted for their production for a CO2 where we diminish the state of estrés of the animal and a more appropriate handling, avoiding the electric stunned state. To my view it is this one of the best changes that today has to the moment to choose how we will build the sacrifice line for our client, if we add to later the appropriate machines, we will take out a line under conditions and productive. An example more it would be mechanizing the air road where we will avoid the contact of manipulation imnecesario (anyone that works in a slaughterhouse will hate me today), but if we avoid those pushes and blows of more to the channel, we will be avoiding fallen and magullones. The sacrifice dynamics and faenado to my election are the following one: entered CO2, operative of collection of Bled cerdo/s, hoisted, I go by flageladora, step for escaldeadora (if we work with an automated air chain, I advise the election of a Vertical escalder), I happen of it scalds 3 Minutes to 60º degrees C, if the pig is of race duroc sweater or he throws to silvejabali, to ascend at 64 + - and not to increase the time since will fix it more with three turns in the peeler. Take down in peeler (if we want to spoil the pig, to use the peeler of a single body, we will avoid that the chitas (hooves) they can be removed), operative to hang (that operative doesn't shave), to later the flageladora of two bodies if he gives the budget, but as minimum one of a body has to be, chamuscador (I Recommend from 6 to 8 seconds depending on the calories and the burners that the oven has), Flageladora of having scorched and from there to the faenado.
What I have outlined is an almost entire automated slaughterhouse with 1 operative official butcher, two peons of having hoisted and control, and a peon entrador of animals and manipulator of the CO2, production according to machineries, but easily we can be in 120 pigs a hour, the variation of manipulations y/o machinery will make an increase or decrease of the production and also of the treatment to the channel.
Good (ugh), I hope they serve the data that I have given, a little but if we want that the meat is under conditions to the consumer, and that we win ourselves market before our competitors, we should advise and to reeducate on the manipulation and the hygiene in the moment of the sacrifice, but also like I mentioned before, remember that the estrés of the animal begins when it ascends to the truck, and we know about lesions that they come of before.
A greeting to all the readers, and forgive the extensive of my discussion.

Engineer Leonardo A. Castro

31/10/2006

Bosco Farmer
Panama

Very good topic, maybe to many we don't take him the economic importance that conyeva to be the stage that this to call this way it outside of the properties and alone we give him the importance they die in the report leaf and seizures for breathing causes the from how many but common. But was interresante if somebody has data until as much as this seizure is economically riesgozo and to relate it with our new ones lines genetic that of for if they are more delicate and more even in the topic tegumentario and if this he/she has relationship with the fatty dorsa of the animals. Gracias.l

02/11/2006

Arturo of the Peace Stalls
Mexico

Hello.
On the article Causes of the damages in the swinish channels, the fact of the times of having scalded confuses me a little, since we are sacrificing for: electro shock, degüello, bled, escaldadora (of 20 to 25 seconds to 63 Âº), scorched depiladora, shaved, and eviscerado.
Receive a cordial suludo.

Arturo of the Peace Stalls
Tepatitlán Jalisco Mexico

05/11/2006

Leonardo Castro
Spain

Hello Arturo. Answering to your doubt, I comment the following thing: the tunnel that I mention is of it scalds in vertical, for what we don't take down the pig (this continues in the chain transportadora) and he/she doesn't submerge, he/she takes a bath in hot for showers placed at different levels. On the other hand, if the one scalds it is good and the time of peeler the appropriate one, we will avoid a lot of time in the table of having shaved, and even in some cases we will avoid this work position.
If you contact me I can send you some picture or video of how this type works of it scalds. He/she receives a greeting.

Engineer Leonardo Castro
Director of CIT

05/11/2006

Arturo of the Peace Stalls
Mexico

Hello Engineer:
I thank their attention when responding to my doubt, with relationship to the cause of the damages that you/they suffer the pig channels, and like we say in Mexico, I grab you the word (I accept), their offer of sending me bigger information of the system y/o sacrifice process that you/they carry out in Europe.
Sincerely,

Arturo of the Peace Stalls
TepatitlÃ¡n Jalisco Mexico

05/11/2006

Diego Anderson
Argentina

I find good the comment, but there are other problems that originate that they don't see each other at first sight, caused by the stress, for example the quantity of estrógeno caused by the wrong treatment in the farm, the transport, the hour of load and the landing in the slaughterhouse. The estrógeno in the hams the PH lifts making that difficultly a ham comes out of good warm.

10/11/2006

francisco fields warrior
Mexico

I would like to know which the appropriate form of handling of pigs is before the sacrifice.

20/11/2006

Rudy Owners
Peru

For the handling of the pigs before the sacrifice, it should be treated in reducing the time between the exit of the farm and the moment of the sacrifice. In the transport they should make comfortable to the animals at a prudential distance, not so separate, so that they are not hit, neither so together that they cause sofocamiento among them. It is also recommended not to join groups raised in different farms since the animals spread to compete due to their behavior agonístico, of being given the case, you would need to disguise the scent of the groups.

20/11/2006

Jaime Barrientos TO
Chile

Don Arturo:
I find the article very interesting, but I wanted to take of him to make him a more technical question, of something that is happening at this time in the slaughterhouse where I work. Quebraduras of legs is taking place (Left always) in the depiladora, it is a depiladora with yokels. Will a problem of the speeds different from the Brushes be? If he/she knows something on this topic, please answer.
Attn.

JAIME BARRIENTOS TO
MANTENCION-VALLEDOR

20/11/2006

Leonardo Castro
Spain

Sr Jaime,
Their message is directed to the Sr Arturo, but I will take the audacity of putting on to its orders, if it is that we can solve the topic. Not you the time of it scalds, neither the temperature in which use it, but it is important that the pieces are not last, or what is similar, scalded, since would be weakening the leather, and we would give facilities to the ruptures, courts, or fallen of chitas (hooves).
When trying to analyze what happens them, I must think that the pig always enters to the peeler in same posture, and for the rotation of the pig when it rotates inside the peeler, this paw is the most exposed. Let us prove that it happens to us if we invest the entrance of the pig: how is your chain? Is it taken down in an automatic way? Does he/she catch it the shovel of the peeler from the water, and does it turn it inside? Do they pass it to place in form manual? These details are interesting to see how to introduce the rotated pig, that is to say that aims our head to where before it aimed the fourth bottom.
On the other hand, if we go to the machine, the reasons can be the following ones: 1) lack of speed, this takes place that instead of that have the pig rotating on the roller that seemed to float, a non contrary effect he/she takes place, but if more abrupt where rasps her of the roller it hits the animal, and instead of that the scraper acted, he/she is hitting us the whole group.
2) he/she can that the height of the rasper is not the appropriate one (this happens for waste).
3) to revise if we have in the sector where it breaks, some rasps slack or moved back, to see this it is not enough with playing it, it is necessary to be affirmed and to prove very one by one, since the force with which the pig hits is not exactly a caress.
4) to see that the axis is properly centered.
5) (this is an explanation to all the mechanics that lend maintenance in the slaughterhouses, and read this article, please, grease the machine twice to the minimum month, for a production machine that is above the 60-80 hour, and revise the rodamientos twice to the minimum year). To revise is not to change, but if you have to change, to always think of those of inox that although they are more expensive than some tight R or normal RS, their useful life is longer and they won't leave them thrown in half production.
Good, I wait that it is useful, still knowing that the biggest quantity in the here exposed you already have it proven. A lot of luck in that repair, and if you have some consultation, it will be a pleasure to help them.

Engineer Leonardo Castro
Managing CIT Arbucies

22/11/2006

DEBORAH ALARCON RAMIREZ
Chile

Very interesting the article, and it would be good for those that we work in the slaughterhouse item that similar topics are approached.
I work in a slaughterhouse (Boss of the Depto of Insurance of Quality), and we are thinking of automating the pig line. I would like Don Arturo information to send me in this respect.
With regard to the used method of desensitization, I agree, we have electronarcosis and I can say that the biggest problems in quality of the products have relationship to the handling of pre-task, the provoked stress, besides the fractures and provoked hematomas during this stage.
Attn.

23/11/2006

Andréia Passos
Costa Rica

The topic is since of a lot of importance today in day the matter of animal well-being it is very discussed and important, since it is demanded that a treatment the most human thing is given possible to these individuals. I would like to know a little more about the desensitization with CO2. I thank them their attention.

07/12/2006

Victor Hecht
Costa Rica

The handling of the alive pig before the sacrifice is very important, since when they take them out of the farm, the transport, the discharge to the plant of the sacrifice, everything is made in a too abrupt way, they mobilize them with the help of blows, electric touches and wrong handling. All this makes that the pig you estrese and the channel is ruined, in the depilación pail, the water should be more or less to 60 centigrade degrees, so that it depilates smoothly and the skin doesn't cook and become jellied and with lesions of the yokels depiladoras.

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