DIFFERENT TOOLS AN EQUIPMENT USED IN SLAUGHTERING OPERATIONS

Presented to:

MRS. RHODORA G. POMASIN

Subject in-charge

In Partial Fulfillment of the Course Requirement In

AGRI – 323

(Introduction to Enterprise and Entrepreneurship)

SUBMITTED BY:

LEXTER PLACIENTE

MA. FE DARLYN JARALBIO

ARIANE MAE MENGULLO

DANIELLA PAJARES

KATHY MAE NOFIES

AYA JOY GELINA

BSA3-GENERAL

Second Semester, SY 2023-2024

 STUNNING TOOLS FOR SWINE
These are used to render the animal unconscious before slaughter to minimize pain and
distress.

CAPTIVE BOLT

A captive bolt gun is a handheld

device that delivers a swift and
powerful blow to the pig’s skull,
rendering it unconscious before
slaughter. The bolt penetrates the
skull, causing immediate insensibility
to pain.

ELECTRIC STUNNER

An electric stunner administers an

electric shock to the pig, typically
through electrodes placed on its
head or body. The shock induces
unconsciousness by disrupting
neural activity, ensuring the pig is
insensible to pain during slaughter.

GAS STUNNING CHAMBER

A gas stunning chamber is a sealed

enclosure where pigs are exposed to
a high concentration of carbon dioxide
or other gases. The gas induces
unconsciousness through hypoxia,
making the pigs insensible to pain
before slaughter.
 KNIVES
Various types of knives are used for different purposes in slaughtering operations. This include:

BUTCHER KNIFE

Used for initial cuts and general meat

processing.

SKINNING KNIFE

Specifically designed for removing

the skin from the animal.

BONNING KNIFE

Used to separate meat from bone

during butchering.
 HANGING RAILS AND HOOKS
These are used to suspend the animal carcasses during various stages of processing such as:

BLEEDING

Bleeding is the process of draining

blood from the animal’s body after
slaughter. It is typically achieved by
making an incision in the throat or
major blood vessels to ensure the
animal’s heart stops pumping and the
blood is removed from the carcass.

SKINNING

Skinning is the removal of the

animal’s skin or hide from the
carcass. This process can be done
manually using knives or by
automated machinery, and it is
essential for preparing the carcass
for further processing and
consumption.

EVISCERATION

Evisceration, also known as gutting,

involves the removal of the animal’s
internal organs, such as the intestines,
liver, and lungs, from the carcass. This
step is crucial for food safety and
hygiene, as well as for preparing the
carcass for processing into meat cuts.
 EVISCERATION TABLES

These are specially designed tables

where the internal organs of the
animal are removed after slaughter.
They often have features such as
drainage systems to handle blood and
waste.

SCALDING TANKS

Used in poultry processing, scalding

tanks are filled with hot water to
loosen feathers for easy removal
during plucking.

DEHAIRING MACHINES

Used in poultry processing, scalding

tanks are filled with hot water to
loosen feathers for easy removal
during plucking.
 MEAT GRINDERS

Used to grind meat into various

textures, meat grinders are essential
for processing ground meat products.

BONE SAW

Bone saws are used to cut through

bones during butchering and
processing.

COLD STORAGE FACILITIES

These are essential for storing meat at

appropriate temperatures to maintain
freshness and prevent spoilage. Cold
storage facilities include walk-in
refrigerators and freezers.
 REFRIGERATED TRUCKS

Used for transporting meat from

slaughterhouses to distribution centers
or directly to retailers while
maintaining cold temperatures.

VACUUM PACKAGING

Used to package meat products in

airtight vacuum-sealed bags to
extend shelf life and prevent
contamination.

METAL DETECTOR AND X-RAY MACHINES

These are used to inspect meat

products for any foreign objects that
may have accidentally contaminated
the meat during processing.
 WEIGHING SCALES

Used to weigh meat products for

portioning and packaging.

SHACKLES AND CONVEYORS

Shackles and conveyors are used to

move carcasses efficiently along the
processing line, from stunning to
evisceration and further processing
stages. They ensure a smooth
workflow and reduce manual
handling of heavy carcasses.

STEAM SCALDING CABINETS

Steam scalding cabinets are used in

poultry processing to loosen feathers
before plucking. They utilize steam to
heat the carcasses, making feather
removal easier and more efficient
compared to traditional water scalding
methods.