PROCESSING OF LIVESTOCK, POULTRY AND RABBIT
The slaughter and carcass cutting shop is the main one in the meat and fat building system of a meat processing plant. After slaughter, by-products are transferred to the offal shop, fat raw materials - to the fat shop, intestines - to the intestinal shop, skins - to the skin-preservation shop, non-food waste - to the technical products shop, endocrine-enzyme raw materials - to canning or to the medical preparations shop.
Livestock is processed in compliance with the Rules for Veterinary and Sanitary Inspection of Slaughter Animals and Veterinary and Sanitary Examination of Meat and Meat Products. Slaughter of livestock and cutting of carcasses is carried out in accordance with the scheme technological processes on flow-mechanized lines (Scheme 1).
There are processing lines for large and small cattle; processing of pigs with full or partial scalding; processing of pigs with removal of skins and croup; universal lines for processing all types of livestock (pigs, cattle and small cattle).
To ensure the rhythm of processing lines, animals are transferred to pre-slaughter pens 1-2 hours before slaughter. To avoid injury to animals and damage to their skin, when driving livestock into pre-slaughter pens, use electric and electronic prods or canvas clappers.
In pre-slaughter pens, the legs of cattle are washed, pigs are washed in the shower (water temperature 20-25 o C), small livestock are not washed. Cattle are sorted by age groups and live weight.
Ejectors
When animals enter the bleeding conveyor, the operator removes from the holder a hollow knife connected to the first blood collector. The knife receives a blood stabilizer solution. The operator inserts the knife into the animal's bloodstream, and the blood flows through the knife and flexible hose into the first blood collector. After 25-30 seconds, the operator removes the knife and introduces the next animal into the bloodstream. A light sensor is installed on the conveyor; after collecting blood from the tenth carcass, a sound signal is given and the message “Change knives” lights up on the control panel. The operator installs the first knife into the holder and removes the second one from it, the stabilizer supply is switched to the second knife. 3-4 seconds after installing the first knife in the holder, air begins to flow into the corresponding blood collector; under its pressure, blood flows through a system of pipelines and valves into the first tank of the holding unit. After this, the knife, blood collector and the routes along which the blood was blown are washed according to a given program. During the period when the blood is blown out and the first blood collector is washed, the blood is collected in the second. Its collection ends after the next ten carcasses pass through the conveyor, after which the operator changes the knife.
The collected blood is stored in reservoirs, and after receiving a signal of suitability, it is sent for further processing. The emptied tanks of the holding unit are washed according to a given program.
If a sick animal is found on the conveyor belt, the blood of which cannot be used for food purposes, the veterinary expert sends a signal to the control panel about the infection, and the blood of the group in which the sick animal was located is sent for technical purposes.
After collecting blood for food purposes, for complete bleeding, large vessels in the cervical region (carotid arteries) are cut with a knife in cattle; in pigs, the aorta and jugular vein of the thoracic cavity are cut with an injection under the sternum. The blood flows into trays located under the suspended path. Blood from small livestock is not collected for food purposes. To bleed the animals, a through puncture is made in the neck, cutting the carotid artery and jugular vein.
The criterion for the completeness of exsanguination is the blood output. For cattle it must be at least 4.5% of live weight, for pigs and small cattle - at least 3.5%.
Shooting skins
To this day, separating skins from animal carcasses remains one of the most labor-intensive operations. Its labor intensity ranges from 11 to 40% of the total labor intensity of carcass processing.
The removal of the skin must be carried out carefully, without cuts, snatches of meat and fat from the surface of the carcass, since in the presence of cuts the quality and grade of the skin are reduced, and in the presence of snatches of meat and fat, the yield of meat, its quality and shelf life are reduced.
The skin is removed in two stages: during whitening and during mechanical shooting. Whitening is the manual removal of skin from difficult to process areas of the carcass: head, neck, limbs, shoulder blades, abdominal cavity. The area of skin whitening depends on the type of animal, fatness and a number of other factors. For cattle carcasses, the whitening area is 20-25% , for pork carcasses - 30-50% depending on fatness, for carcasses of small livestock - 30-40%.
Blowing carcasses with compressed air. Before shooting the skins, the carcasses are blown with compressed air. This helps reduce the loss of meat and fat from carcasses and damage to skins, and makes the work of workers easier due to the weakening of the connection between the skin and the surface layer of the carcass.
For pressurization, purified compressed air with a pressure of 0.3-0.4 MPa is used. Air is supplied using pistols O-37A, S-592, S-765 or SO-71, in which a hollow needle is installed (its length is 12-20 cm, outer diameter 6-8 mm, inner diameter 4-5 mm), the end which is cut at an acute angle. When skinning a cattle carcass, a needle is inserted under the skin into the subcutaneous tissue area at the following points: first - into one of the brow ridges in the direction from one eye to the other for 5 s; the second - into the fetlock joints of the forelimbs from the inside along the tarsus for 2 s; the third - in the area of the xiphoid cartilage of the thoracic part along the white line of the abdominal cavity for 4-5 s; fourth - into each hock joint of the hind limbs from the inside along the fibula bones for 2 s; fifth - at the base of the tail on the inside along the sacral bone for 2 sec. Peeling of the hide when air blows 20-22% of the surface area of the hide. Deviation of the blowing points from the specified ones and non-compliance with the regime lead to the penetration of air under the skin and its distribution in the subcutaneous tissue, which creates the appearance of increased fatness of the carcasses; in addition, air enters the muscle tissue, which complicates subsequent cooking of the meat. The diagram of a kit for blowing carcasses of all types of livestock with compressed air, recommended by VNIIMP, is shown in Fig. 3.4.
To remove skins from small cattle carcasses, air under a pressure of 0.4 - 0.5 MPa is supplied to the area of the fetlock joint of the hind limbs, to the root of the tail and to the lower fold of the skin located under it. To remove skins from pig carcasses, blowing is carried out under a pressure of 0.4 - 0.6 MPa into the abdominal cavity for 5 - 7 s in the groin area. In this case, the carcass takes on a rounded shape, the skin is stretched and the folds are smoothed out. Mechanical skinning of such carcasses reduces the number of fat cuts and improves marketability. No violation of the integrity of the internal organs of the carcasses is observed. After removing the skin, the air is released by making a puncture in the groin area with a knife. Before removing the skins, it is also recommended to cool pork carcasses in air at a temperature of 0-5 ° C. In this case, after whitening the skins must be removed internal organs and install refrigeration chambers on the conveyor belt for slaughtering and cutting up carcasses.
Rice. 3.4. Diagram of a tool kit for blowing carcasses with compressed air: I -filter; 2 - bactericidal installation; 3 - compressor; 4 - oil separator; 5 - oil filter; 6 - receiver; 7 - air cooler; 8 - distribution manifold; 9 - gun
Retainer
The amount of meat and fat trimmings is reduced to 0.1% of the carcass weight (for 400 heads - about 15 kg), labor productivity increases to 70%. The hourly productivity of the unit is variable - 65, 97 and 132 heads (depending on the speed of the conveyor unit), which makes it possible to use it in enterprises of various capacities. The length of the unit is 12 m, it is located on one floor, and the periodic installations A1-FUU and FUAM have a height of 7550 mm and require a room of greater height.
Mechanical removal of skins from small livestock carcasses is carried out using an FSB drum-type installation (Fig. 3.6). It consists of a drum, a pulling pin, a chain, a clamp and is made in two versions: for shooting skins from top to bottom from the tail to the neck and for shooting from bottom to top from the neck to the tail. The separation angle is about 15°. When removing skins from small cattle carcasses from neck to tail, conveyor installations designed by the St. Petersburg Meat Processing Plant or type A1-FUU are used. The carcass on the conveyor is fixed by the front legs at an angle of 55-90° to the floor plane. The skin removed from the neck is captured with a loop of chain, which is thrown onto the hook of the moving carriage of the installation.
When skinning on a conveyor installation, the front limbs of the carcass located on the conveyor are placed in the gripping fingers of the moving chain of the leg fixation conveyor. The skin is captured from the front limbs with a loop of chain, the hook of which is thrown onto the finger of a moving skinning conveyor. The skin separation angle is 45 - 90°.
Pork carcasses are skinned completely, partially (cropping) or the carcasses are processed with the skin on. Full skinning is carried out if the pork is intended for sale or production. sausages. Cropping is recommended when producing piece salted products (hams, loins, briskets) from parts of the pork carcass. In the case of full or partial use of pork for the production of bacon, salted meat products and pasteurized canned ham, the skins are not removed from the carcasses.
When the skins are completely removed, they are whitewashed (the same as for cattle, excluding the head and legs). The whitening area for meat pork carcasses is 25-30% and for fatty ones - up to 50%. Whitening can be carried out both in horizontal and vertical positions of carcasses, but in a vertical position, smaller areas are required (with equal productivity of slaughterhouses), energy costs are reduced and the conditions for transporting carcasses are simplified.
After bleeding the pig carcasses, the Achilles tendons of the hind legs are exposed, a rope is inserted into them and hooked to a roller on a hanging track. Then the carcass is fixed motionless to the lower jaw or eye socket using a pedal tensioning device. The skin is captured using a loop of chain or flexible cable, the end of which is hooked to the winch hook (Fig. 3.7a), and the skin is torn from the carcass in the direction from the head to the back. The tear-off speed for fatty carcasses is 3-5 m/min, for meat carcasses - 10-12 m/min. The skin is torn off at an angle of 0°. When separating the skin, support it with your hands to prevent the fat from coming off. The winch can be replaced by a continuous chain with hooks onto which the end of the cable is placed, capturing the skin (Fig. 3.7b).
Rice3.7. Device for removing carcasses from pigs: A- winch; b- continuous chain with hooks
Biysk PA "Vostok" has developed an FShN unit continuous action for removing skins and croup from pork carcasses and skins from small livestock carcasses (Fig. 3.8). It consists of a chain elevator for skinning, installed at an angle of 41° to the overhead track of the general workshop conveyor with fingers from below, and a conveyor for fixing carcasses, located parallel to the overhead track of the general workshop conveyor. The hourly productivity of the unit is 100 skins. During whitening and mechanical removal, cuts of muscle and fatty tissue may remain on the skins, which are removed from the skin and used for food purposes (skin processing). If the whitening and processing are poor, the skins may have snags (deep cuts of the flesh), undercuts (non-through cuts with a knife on the flesh side) and holes (holes in the skin from a cut with a knife). After removing the cuts, the quality of the skins is determined and they are sent for processing to the skins preservation shop.
3.5 Processing pork carcasses with skin
Pork carcasses are lifted onto the bleeding path, washed, some of the side and back bristles are removed manually or using electric shearing machines and sent for scalding. Before scalding, the windpipe is plugged.
Pork carcasses are scalded in vats at a water temperature of 63-65 ° C for 3-5 minutes. When scalded, the top layer of the skin (epidermis) softens and the bristle bulb comes out of the hair follicle more easily. When scalding under conditions of elevated temperature or increased duration, the proteins of the dermis are denatured, collagen is welded, the bristles are compressed and when scraped, they do not pull out, but break, since the bulb cannot come out of the hair follicle. If you don't sand it enough, the bristles are hard to pull out. The conveyorized scalding tank K7-FSh2-K (Fig. 3.9) consists of a tank, a conveyor for transporting pork carcasses, a shower device, a cradle and a fixing device that prevents the floating of carcasses.
Carcasses are fed by conveyor or overhead track, and then along an inclined section to the receiving table, or directly into the scalding tank. When lowered into conveyorized scalding tanks, carcasses are placed in cradles with their heads in one direction and immersed in water using pressing devices. The carcasses are moved by a conveyor to the scraping machine. In non-mechanized scalding vats, carcasses are also placed with their heads to one side and moved to the scraper or cleaning table using a paddle, making sure that the carcass is washed on all sides with hot water. The temperature of the water in the scalding vats is maintained using thermostats. The end of the scalding process is determined by pulling out the bristles from the ridge and head with your hands (the bristles should come off easily).
In workshops equipped with special processing lines for skinned pork carcasses, the carcasses, after bleeding and washing under the shower, are conveyed through a conveyor into a tunnel-type scalding chamber, where they are scalded with water at a temperature of 59-60 o C for 6 minutes. The scalding of pork carcasses and cleaning of bristles can be carried out in a continuous unit while the carcass moves along a working conveyor. The unit is a metal chamber in which plate-hinged chains with scrapers are mounted on both sides. The chains are put on sprockets and move from top to bottom. The length of the chamber depends on the speed of movement of the carcasses and the duration of cleaning the carcasses. Unit productivity is up to 600 heads/hour.
The bristles after scalding are removed in scraping machines. According to the location of the pork carcass in the process of removing bristles, scraping machines are divided into horizontal-transverse, horizontal-longitudinal and vertical.
In all types of scraping machines, pork carcasses are abundantly irrigated with water at a temperature of 30-45 o C, the bristles are removed by a current of water or using special conveyors. The waste water is purified using a filter, heated and fed back into the scraper machine.
From a periodic scraper machine, the carcasses, cleaned of bristles, go to receiving tables, where the remaining bristles are manually removed from them, the legs are inserted into the hind legs, and the carcasses are lifted by an elevator onto an overhead track for further processing.
After removing the bristles using scraping machines, fine hair, fluff and the upper waterproof layer of the skin (epidermis) remain on the carcasses. During the production of bacon or ham products, the epidermis prevents the penetration of curing ingredients into the thickness of the cuts, so it, small hair and fluff are removed by scorching with burners or in scorch ovens.
The K7-FO2-E oven (Fig. 3.10) is designed for scorching pork carcasses with the skin on and with the croup removed. The oven is installed in pig processing conveyor lines. Singing occurs when carcasses move through the oven at temperatures in the scorching zone up to 1000 ° C. Carcasses remain in the scorching zone for 15-20 s.
When scorching pigs with the croup removed, the burner devices of the furnace corresponding to its location are turned off, and the flame height is adjusted along the upper border of the croup using rotary flaps.
A normally singed carcass should have an even brown color over the entire surface, without cracks or deep burns to the skin. After abundant wetting in the shower and washing for 5 - 10 minutes, the carcasses are cleaned of the layer of burnt epidermis and bristles. Cleaning is carried out in polishing machines or manually with scrapers or knives. The polishing machine is similar in design to a vertical scraper. In polishing machines, carcasses are irrigated with cold water; during manual cleaning, they are washed with scented brushes. When scorched in ovens, the surface of the carcass is disinfected.
Livestock depots at meat processing plants serve as raw material warehouses, ensuring uninterrupted delivery of livestock to slaughter and carcass cutting shops. The capacity of livestock farms depends on the capacity of the enterprises, but the minimum number of livestock should ensure the rhythmic operation of the enterprise for 2 days. Slaughterhouses are located near livestock slaughter and carcass cutting workshops.
The quality of meat and the duration of its storage largely depend on the condition of the animal before slaughter, therefore, in stockyards animals need rest for 2-3 days. with good feeding, maintenance and care. The need for rest is caused by the fact that during transportation animals are subject to stress, as a result of which the protective functions of the body are significantly reduced, and this leads to the penetration of microorganisms, including pathogens, into the blood vessels and spread in the tissues and organs of the animal, and ultimately to increase the contamination of the resulting meat. Rest plays an important role in changing the pH of meat after slaughtering an animal.
Livestock depots are equipped with unloading areas, specially designated pens with splits for inspection of livestock, premises for quarantine, isolation room, sanitary slaughterhouse, warehouses for storing feed, areas for manure disposal, washing and disinfection of vehicles, and devices for wastewater disinfection.
Delivery and acceptance of livestock, poultry and rabbits
Currently, livestock acceptance is carried out by live weight or by the quantity and quality of meat obtained after processing livestock. Poultry and rabbits are taken by live weight.
Delivery and acceptance by live weight. For acceptance by live weight, animals are sorted by age groups and fatness categories
in accordance with livestock standards.
Cattle are divided by age and sex into four groups: adult cattle over 3 years old; first-calf cows and cows under the age of 3 years, calving once: young animals (bulls, castrated bulls and heifers aged from 3 months to 3 years); calves (bulls and heifers aged from 14 days to 3 months). Young cattle delivered for slaughter are divided into four classes, depending on age and live weight: selected (weight over 450 kg); first class (over 400 to 450 kg inclusive); second (over 350 to 400 kg inclusive) and third class (from 300 to 350 kg inclusive). Cattle are divided into two categories based on fatness. Separately, lean cattle are distinguished . Pigs are sorted into five categories depending on age, live weight and fat thickness. Category 1 includes young bacon pigs up to 8 months of age inclusive, fed in specialized farms on diets that ensure the production of high-quality bacon pork. The live weight of pigs of the 1st category is 80-105 kg, the thickness of the backfat above the spinous processes between the 6th and 7th dorsal vertebrae (excluding skin thickness) is 1.5-3.5 cm.
The 2nd category includes young meat pigs with a live weight from 60 to 130 kg inclusive, with a backfat thickness above the spinous processes between the 6th and 7th dorsal vertebrae of 1.5 - 4.0 cm (excluding skin thickness), and also young gilt pigs with a live weight of 20 to 60 kg and a back fat thickness of 1 cm or more. Fat pigs, including sows and hogs with a backfat thickness above the spinous processes between the 6th and 7th dorsal vertebrae of 4.1 cm or more (excluding skin thickness), are classified as category 3, and hogs and sows weighing over 130 kg with a thickness of bacon from 1.5 to 4.0 cm inclusive (excluding the thickness of the skin) - to the 4th category. Dairy piglets weighing 4-8 kg inclusive belong to the 5th category. Their skin should be white or slightly pink, without swelling, rashes, bruises, wounds or bites. The spinous processes of the dorsal vertebrae and ribs should not protrude.
Small cattle are divided according to their fatness into three categories: highest, average and below average.
Adult horses and young animals are divided into two categories based on fatness; foals are classified in the 1st category.
Adult deer and young animals are divided into three categories: highest, average and below average, calves - into two.
Birds are divided by age into young and adult. The weight of chickens accepted for slaughter must be at least 600 g, broiler chickens - 900, turkey poults - 2200, ducklings - 1400, guinea fowl - 700, goslings - 2300 g. It is allowed to deliver chickens weighing from 500 to 600 g in quantities of up to 15 % of the batch.
Rabbits are divided into two categories based on fatness. Rabbits that do not meet the fatness requirements of the 2nd category are classified as skinny.
When accepting livestock and poultry, a discount is applied from the actual live weight to the contents of the gastrointestinal tract: for ruminants 11-25% , in pigs, 5-12% of the animal’s weight, so the discount is set by agreement at 1.5-3%, in pregnant animals - up to 10%.
Sorted cattle are weighed in groups according to body condition. When accepting young cattle, for which a premium is paid to purchase prices, each animal is weighed separately. Young animals and sheep under the age of 1 year are weighed in groups.
Cattle by age group are placed in separate pens, pigs - in groups depending on the intended processing method (with skinning, skinning, skinning). To free the gastrointestinal tract, feeding of cattle stops 24 hours before slaughter, pigs - 12 hours, watering of animals is not limited. Cattle are transferred for processing in batches at the request of the slaughter and carcass cutting workshop, as a rule, in the order in which they arrive at the meat processing plant. The subjectivity of assessment when accepting live weight, especially when overfeeding animals, sometimes leads to errors and disagreements. They are resolved by control slaughter and assessment of the fatness category.
Delivery and acceptance of meat quantity and quality. With this acceptance system, payment is made according to the actual product - meat, and not live weight. Reception and sorting are carried out in the same way as for live weight, but fatness is not determined. The batches of livestock accepted by the number of heads are sorted into groups and placed in pens, preserving the ownership of the livestock by the supplying farms. For each group placed in a pen, a card is drawn up, which indicates the number of heads, the supplier farm, the planned processing time, and for pigs, the method of processing. The card must be kept in a special box attached to the fence of the pen. From the moment of acceptance, the meat processing plant is responsible for the safety of animals. The nutritional status of livestock based on the quality of meat obtained after slaughter is determined in accordance with current standards for live cattle. After processing of livestock, the weight and fatness of the carcasses are recorded in the plumb delivery note for meat acceptance. The weight of carcasses of cattle, buffaloes, horses, camels, yaks and pigs is recorded separately for each head, and the weight of carcasses of small ruminants is recorded in groups of the same fatness. The delivery and acceptance of livestock in terms of the quantity and quality of meat creates conditions for the most complete identification of infectious and other animal diseases on farms, since the final diagnosis is established during a veterinary examination of carcasses and slaughter products.
2.4. Ante-slaughter
Pre-slaughter workshops are located in close proximity to the slaughter and carcass cutting workshops. They are equipped with pens for livestock, scales and splits for thermometering. These workshops are designed to hold such a number of livestock that would meet the daily needs of the slaughter and carcass cutting workshop.
During pre-slaughter holding, cattle are constantly under veterinary and sanitary control. Temperature measurements are also carried out here. During the lairage period, it is necessary to ensure the cleanliness of animals, therefore, before placing them in lairage pens, animals are thoroughly washed in outdoor pools (in warm climates) or in chambers equipped with showers with upward and downward jets of water or hoses. The water temperature should be 20-25 o C. The purpose of pre-slaughter holding of poultry is to free the digestive tract from feed and droppings that complicate the processing of carcasses. Birds whose crops are filled with feed residues are sent to sit until the crops are completely cleared. Depending on the processing method, type, age, nature of fattening and fatness of the bird, the duration of pre-slaughter holding is from 4 to 8 hours. Holding is carried out in rooms equipped with cages with slatted or mesh floors. Chickens and chickens are left to sit in cages, and turkeys, ducks and geese are placed in specially equipped holding facilities with canopies. Before pre-slaughter holding, it is recommended that waterfowl be allowed into specially equipped pools for 20-30 minutes, where they swim and cleanse themselves of dirt and droppings.
Security questions
1. What are the purposes of pre-slaughter holding of livestock and poultry?
2. How is the delivery and acceptance of livestock carried out at enterprises?
3. What are the main methods of acceptance and delivery of livestock at enterprises?
4. Name the main premises at the enterprise’s livestock depot.
5. What caused the need to keep livestock at stockyards?
6. Describe the requirements for transporting slaughter animals to processing plants?
7. Describe technological equipment for transportation of slaughter animals.
Livestock at meat processing plants is accepted in accordance with the current “Basic Conditions” for the supply of livestock and poultry. .Meat processing plants enter into contracts with suppliers for the supply of livestock in a certain quantity, a certain type and fatness, and set delivery dates. The “Basic Conditions” provide for a number of provisions that are mandatory for the deliverer and receiver of livestock. For example, for delays in accepting livestock, enterprises bear financial liability. Livestock are accepted with a 1.5-3% discount on live weight (weight) for the contents of the gastrointestinal tract, depending on the distance of delivery and the fullness of the gastrointestinal tract.
Most meat processing plants accept livestock 24 hours a day. Incoming livestock are unloaded into separate receiving centers where they are examined by veterinarians. After inspection, the cattle are sent to their intended destination: healthy ones - to the sorting pens to the scales; suspected of disease - to the quarantine department; the patient is sent to a sanitary slaughterhouse.
Merchandisers with a group of auxiliary workers receive the livestock. A responsible livestock deliverer must be present during acceptance.
Consignments of livestock are sent for acceptance to sorting pens to scales, where animals; divided into groups by type: cattle (adult and young animals), sheep, goats and pigs, and then, in accordance with the current standards for live cattle, sorted by condition and weighed. Livestock is weighed simultaneously, several heads of the same fatness. After weighing, a discount is made from the resulting mass for the contents of the gastrointestinal tract, as well as a discount for pregnancy (in exceptional cases in the presence of such animals) and bulk if the animals are contaminated.
Fatness is one of the main indicators of livestock quality. The quality, yield and nutritional value of meat depends on the fatness of the animals. The degree of fatness of livestock is characterized by the development of muscle tissue and deposits of fat, which is located in certain places of the body: at the root of the tail, on the ischial tuberosities, in the groin area, ribs, lumbar part and other parts of the body.
The meat quality of livestock is determined by external examination and palpation; this is a very subjective determination.
Requirements for slaughter cattle can be divided into four main factors: body condition, quality and age.
Body type determines the yield of the most valuable meat parts of the carcass. The basis for a good physique is taken from animals belonging to meat breeds, giving a high yield of meat. The physique of these breeds is characterized by a quadrangular body shape, a short neck and legs, a straight line of the top and bottom of the body, a full sacrum, etc.
Quality is characterized by uniform distribution of meat, thickness of skin and bones. Quality is closely related to the slaughter yield of the meat carcass and the ratio of meat to bones in it. Signs high quality are thin skin, small bones, thin leg joints.
Age is determined based on physical properties animal, the presence of milk teeth, the presence of rings on the horns.
In accordance with currently valid GOSTs, cattle are divided into four groups by age and sex: oxen; cows; bulls (uncastrated oxen); young animals (animals aged from 14 days to 3 months).
According to fatness, cattle are divided into three categories: highest, average, below average; bulls and calves - categories I and II.
Animals highest category Well-fed animals have well-developed muscles and rounded body shapes. Their fatty deposits can be easily felt at the root of the tail, on the ischial tuberosities, vertebrae and the last two ribs.
In animals of the average fatness category, the muscles are developed satisfactorily; the shape of the body is somewhat angular; the ischial tuberosities and tufts protrude indistinctly. Deposits of subcutaneous fat can be felt at the root of the tail and on the ischial tuberosities.
In animals below the average fatness category, the muscles are unsatisfactorily developed, the shape of the body is angular, the spinous processes of the vertebrae, and the ischial tuberosities are noticeably protruding. Subcutaneous fat deposits may not be palpable.
Young cattle are divided into the same fatness categories as adult cattle, but they are characterized by more developed muscles and less fat deposits.
Category I bulls have well-developed muscles. The bones of the skeleton do not protrude. In category II bulls, the muscles are well developed, the body shape is angular, the hips and shoulder blades are slightly tucked.
Category I calves - milkmen (fed with milk) - weighing at least 30 kg, muscles are well developed, the skin has a smooth coat. In category II calves - milkmen who received additional feeding - the muscles are less well developed, the spinous processes of the dorsal and lumbar vertebrae protrude slightly.
If animals according to GOST do not correspond to below the average fatness category or category II, then they are classified as skinny.
Depending on age, type, fattening and fatness, pigs are divided into the following categories: fat, bacon, meat and piglets. Meat pigs with a live weight (weight) of 20-59 kg are separated into a separate group - gilts. The main indicator characterizing the fatness of pigs is the thickness of the fat.
The shape of the body of a fatty pig is round, the thickness of the fat is at least 4 cm.
Bacon pigs (fed on a special diet at the age of 6-9 months) with a live weight (weight) of 70-100 kg have a rounded body shape, a long, straight back, a non-sagging belly, a false integument without traumatic injuries; Lard thickness is 2-4 cm.
In meat pigs, the body is not round enough, elongated, the back is narrow; the shoulder blades and ham are made satisfactorily; lard thickness is 1.5-4 cm.
Gilts have an insufficiently rounded body and slightly prominent shoulder blades.
Piglets come in two categories. Piglets of category I (weight 2-6 kg) have a rounded body shape, skin without scratches or damage. In category II piglets (weight 6-20 kg), the body shape is not round enough, the spinous processes of the vertebrae protrude slightly.
Pigs and gilts that do not meet the requirements for meat fatness, and piglets that do not meet the requirements of category II, are classified as lean.
Small cattle are divided according to their fatness into three categories: highest, average and below average.
In sheep of the highest fatness category, the muscles are well developed. The spinous processes of the vertebrae do not protrude; deposits of subcutaneous fat can be felt on the lower back, back and ribs. Fat-tailed and fat-tailed sheep have significant fat deposits on the tail. In goats, the spinous processes protrude slightly.
Sheep of the average fatness category have satisfactorily developed muscles, the macular and spinous processes of the lumbar vertebrae are slightly protruding. Moderate fat deposits are felt on the lower back, insignificant deposits on the back and ribs. In goats, the spinous processes protrude, and fatty deposits can be felt on the back and ribs.
Sheep below the average fatness category have unsatisfactorily developed muscles, the spinous processes of the vertebrae and ribs protrude, and deposits of subcutaneous fat cannot be palpated. In goats, the spinous processes of the vertebrae and ribs protrude significantly.
Sheep and goats that do not meet the requirements below the average fatness category are classified as lean.
To determine fatness, TUK-2 and TUK-3 devices are used. When a probe is applied at a certain anatomical point in the animal’s body, the resulting ultrasound penetrates the tissues of the animal and is reflected at the boundary of the transition of one tissue to another: backfat and muscles, muscles and bones. On the tube screen, reflected signals appear in the form of individual pulses - peaks. A scale applied to the tube allows you to measure the thickness of the tissue in millimeters.
The average deviation in determining the thickness of backfat in pigs processed with skinning, when measuring backfat at the level of the last rib, is 0.3-0.1 cm.
In case of disagreement in determining the fatness of livestock, animals are separated into a separate pen, then sent to control slaughter and the fatness of the carcasses is determined.
The current system of accepting livestock based on live weight (weight) and fatness contains many defects. Overfeeding of animals leads to a distortion of the standard yield of slaughter products, calculated as a percentage of the live weight (mass) of livestock; a discount on the contents of the gastrointestinal tract, as well as on pregnancy in the amount of 10% and bulk in the amount of 1% on the live weight (mass) of livestock are conditional and do not reflect the actual weight.
With normal watering and feeding, the contents of the gastrointestinal tract are 16-20% in large and small cattle and 7-9% in pigs, therefore, the discount on the contents of the gastrointestinal tract currently applied when accepting animals is not more than 3 %, cannot serve as a means for accurately determining the live weight (mass) of livestock and the yield of slaughter products. Acceptance of livestock by live weight (weight) does not adequately interest in raising and fattening livestock with high meat qualities, since live weight (weight) is paid mainly.
The quality of slaughtered animals often does not coincide with the quality of meat obtained from slaughter.
Currently, a number of meat processing plants are implementing new order acceptance of livestock. Payments to suppliers will be made not by live weight (weight), but by the weight and quality of meat, determined after the slaughter of animals.
The introduction of this system stimulates the preferential breeding of those breeds of animals that produce high-quality meat, and significantly reduces the consumption of feed, which is spent in large quantities during long-term holding of livestock. This method can be successfully applied if livestock is not de-identified throughout the entire processing process from acceptance at the raw material base to slaughter and weighing of carcasses.
Accepted livestock are placed in a livestock depot equipped with receiving areas, pens for receiving and sorting livestock, and premises (open, covered and closed) for keeping livestock. The cattle depot has splits for sorting livestock, for thermometering, scales, quarantine, an insulator, feed warehouses, and a feed kitchen. The pens are equipped with feeders and troughs for watering livestock. In addition, there are areas for washing and disinfecting vehicles.
At large and medium-sized meat processing plants, there are sanitary slaughterhouses at livestock depots for processing sick livestock, and at small meat processing plants there is a sanitary chamber. The sanitary slaughterhouse has a slaughter and cutting department, a cooling room for carcasses, a sterilizer for neutralizing conditionally suitable meat, an intestinal and disposal department.
At the cattle farm, animals are under the supervision of veterinarians. Before being sent for processing, livestock are thermometered in specially equipped splits that can accommodate one animal in width. Before measuring the temperature, the animal is tied up. All cattle are thermometered; pigs and small cattle are thermometered selectively.
VNIIMP has constructed an electric thermometer, which is a small device enclosed in a metal box. On the top cover of the box there is a scale with divisions, on which the arrow shows the temperature of the animal. The electric thermometer sensor is attached to the device with a cord. When measuring temperature, a sensor is inserted into the animal's rectum. The measurement time is 10-15 seconds instead of 10 minutes when measuring temperature with a conventional glass thermometer. During operation, the device is secured to the worker’s chest with a belt.
The temperature in healthy cattle ranges from 38.5-39.5°C, in sheep and pigs 38-40°C, in horses 37.5-38.5°C.
The care and maintenance of animals at the cattle farm is organized in such a way as to prevent loss of live weight (mass), decrease in fatness, disease of livestock and mortality. The cattle are regularly fed and watered. Cattle and small cattle are fed 2 times, pigs - 3 times a day.
Livestock is kept clean and manure is removed promptly. To avoid cattle weight loss and skin damage, cattle must be housed correctly. Cattle are sorted into groups - adults, young animals, bulls - and placed in separate pens. Cattle are tied to prevent damage to the skins by the horns.
Pigs are also divided into groups based on weight and fatness. Boars and bacon pigs are housed in separate pens. Pigs from the same farm are placed in one pen, otherwise the pigs will bite each other.
Small cattle, with the exception of fat-tailed sheep, are not sorted and are placed in groups. Sheep should not be placed with cattle, pigs with sheep, etc.
Animals in pens are placed freely so that they can rest. Rest is necessary for animals, since during transportation and driving the cattle get tired, metabolic products accumulate in the tissues, which subsequently affects the quality and durability of the meat.
Proper certification is of great importance when housing livestock. A sign (passport) is hung on each paddock, which indicates the farm where the livestock came from, the number of heads of livestock, fatness and the date it was received. The passport is used to control the time the animals spend at the cattle station, which is important for maintaining the order in the processing of livestock. Certification is also necessary for carrying out veterinary and sanitary measures in the event of detection of livestock diseases.
Rules for accepting animals at a meat processing plant. Veterinary rules for acceptance of livestock. A veterinary specialist at a meat processing enterprise checks the correct execution of the veterinary certificate for the arriving batch of slaughtered animals, the presence of tags on the animals and their compliance with the accompanying document, conducts a general inspection of the livestock, and, if necessary, thermometry (universal or selective), establishes veterinary surveillance of the animals before their slaughter. They accept healthy livestock, poultry and rabbits. They are also subject to acceptance and counted in fulfillment of the procurement plan from collective farms, state farms and other state farms animals and poultry that react positively to tuberculosis and brucellosis, which are killed in a sanitary slaughterhouse.
The admission of animals sick with contagious diseases to the bases of livestock procurement and feeding organizations is prohibited. Such animals are sent directly to meat processing plants for immediate slaughter in a sanitary slaughterhouse within a strictly established and agreed upon period. Delivery and acceptance of such animals is allowed only with a special permit in each individual case from the veterinary department of the regional (territorial) administration agriculture or the Main Directorate of Veterinary Medicine of the Ministry of Agriculture of a union republic that does not have a regional division.
It is important to promptly identify animals that are sick or suspected of having infections that are dangerous in epizootic terms (foot-and-mouth disease, swine fever, etc.), as well as animals whose meat can become a source of foodborne toxic infections or toxicoses.
If, during a veterinary inspection of animals at the gates of a meat processing plant, the animals are found to be infected with infectious diseases, then such a batch of livestock cannot be returned to the farm in order to avoid the spread of infection. Regardless of the nature of the disease, the unfavorable batch is immediately accepted, and then the measures provided for by the veterinary and sanitary rules are carried out. The removal and removal of animals received for slaughter from the territory of meat processing enterprises is prohibited.
A veterinarian (paramedic) examines all animals on the day of their slaughter. In this case, general thermometry of cattle and horses is carried out, and other animals are thermometered selectively depending on their general condition. Animals with high or low temperature are isolated and not allowed to be slaughtered until a diagnosis is made.
Meat processing plants are required to accept from farms meat from forcedly slaughtered animals, delivered with a laboratory report on the results of its bacteriological examination and a veterinary document indicating the reasons for forced slaughter. If the specified documents are available, the meat is placed in a separate chamber in a sanitary slaughterhouse (or in another isolated warehouse) for temporary storage. Then it must be additionally examined bacteriologically directly at the meat processing plant. If, based on the results of bacteriological examination and examination of the carcass, the meat is found suitable for use as food, then it is accepted, an acceptance receipt is issued and sent for sterilization.
The procedure for the delivery and acceptance of livestock to the pre-slaughter base of the meat processing plant. After the animals are examined by a veterinarian at the gate of the meat processing plant and documentation is checked, the animals are placed in special pens, where they are “examined more carefully and thermometered. If no patients are found, the animals are then placed in pre-slaughter facilities.
Animals are considered suspicious from a veterinary and sanitary point of view if:
1) the owner cannot present a veterinary certificate regarding the welfare of the animals and the area from which they were delivered due to infectious diseases;
2) the number of animals does not correspond to the data specified in the veterinary certificate, and it is not possible to establish the reason for the change;
3) the animals arrived from an area unfavorable for epizootics;
4) at least one infectious animal was found or at least one case of death of an animal was noted during the delivery of the presented batch of livestock.
Such batches of livestock are quarantined for a period of no more than three days, during which a veterinary specialist is obliged to find out the diagnosis of the disease or the reason for the discrepancy between the actual number of animals and the data shown in the veterinary certificate.
Animals reacting to brucellosis and tuberculosis, as well as batches of livestock, among which foot-and-mouth disease and other infectious diseases were identified during inspection, are accepted separately from healthy livestock and immediately sent to a sanitary slaughterhouse. If this is not possible, the batch of livestock should be kept isolated in the quarantine department of the cattle station until processing.
Consignments of livestock that do not cause suspicion of disease among veterinary personnel are sorted by fatness in pre-weight sorting pens, then weighed, after which they are allowed to enter the cattle depot.
Tired animals are placed on rest for at least 48 hours.
The meat processing plant provides animals in quarantine or rest with feeding and watering in accordance with established standards. Expenses for maintaining livestock sent for quarantine or rest for the above reasons are reimbursed by farms based on the actual costs of meat industry enterprises.
At the end of quarantine or rest, animals are accepted and sent to pre-slaughter holding and then to slaughter.
Payments for animals are made based on the weight and quality of meat. If necessary, before the start of acceptance of livestock, the meat processing plant carries out control weighing and determination of the fatness of the animals in the presence of the deliverer or his permanent representative. This is done:
a) if the accompanying documentation is incorrectly completed;
b) if there is any doubt about the reliability of the weight characteristics of the livestock indicated in the accompanying documents;
c) if it is impossible to process livestock within the time period provided for by the schedule for reasons beyond the control of the meat processing plant (disruption of electricity and water supply, accidents, etc.).
During control weighing of livestock, a 3% discount is made on the weight of accepted animals for the contents of the gastrointestinal tract if the delivered livestock is accepted by the receiver no later than 2 hours from the moment of its arrival.
The discount on the contents of the gastrointestinal tract is reduced:
a) upon acceptance of animals delivered by road transport from a distance of 50-100 km, by 1.5%; when delivered by road from a distance of over 100 km, animals are accepted without a discount;
b) for each full or partial hour of delay in acceptance beyond 2 hours, the discount is reduced by 0.5%.
On the live weight of pregnant cows, pregnant ewes, pregnant sows, pregnant mares in the second period of pregnancy, in the presence of acts of culling, a discount of 10% is given (in excess of that established for the contents of the gastrointestinal tract).
Cattle must be delivered clean, otherwise an additional discount of up to 1% is applied to the live weight of each head having a bulk.
The supplier is subject to a fine for delivering pregnant cows, pregnant sows and pregnant ewes in the second period of pregnancy to the meat processing plant, if the consignment note does not indicate the culling of these animals.
After the veterinary inspection, the meat processing plant receiver, in the presence of the deliverer, checks the correctness of the accompanying documentation, the compliance of the delivered livestock with the data of the consignment note in terms of the number of heads, age, gender, presence of tags (brand) on the animals, sorts the cattle into sex and age groups, and pigs, in addition, according to processing methods. In the case of black ear tags, the meat processing plant performs additional tagging during transportation.
The meat processing plant's receiver can, together with the deliverer, check the correct classification of animals into the group of bulls up to 2 years old and the group of young animals of increased weight based on the condition of the dental arcade. If the consignment note for bulls under 2 years of age does not indicate the age of the animals with an accuracy of up to a month, their age is determined by a commission with the participation of a representative of the farm, the responsible deliverer and the receiver of the meat processing plant based on the condition of the dental arcade before or after slaughter.
Bulls are separated from batches of adult cattle, and boars from batches of pigs.
For each batch of animals, the receiver issues an invoice for accepting livestock and transferring it for processing in three copies, of which the first is handed over to the supplier, the second to the slaughterhouse with subsequent transfer to the accounting department of the meat processing plant, and the third is left at the cattle depot.
The cattle received by the meat processing plant will be placed in sorted groups separately among farms in premises or pens for pre-slaughter holding. The beginning of pre-slaughter aging of livestock is calculated according to the mark indicated in the consignment note about the time of its acceptance both directly on the farm and at the meat processing plant.
Meat processing plants ensure the safety of livestock and the carcasses received from them in batches belonging to each supplier, from the moment of acceptance of the livestock until the determination of fatness and weighing of the carcasses. Cattle must be processed within 24 hours after the end of post-mortem holding. With the participation of the deliverer (representative), the quality of meat and the weight of carcasses are determined. The weight and fatness of carcasses are recorded in the plumb delivery note for meat acceptance. The weight of meat indicated in the plumb invoice is recalculated into live weight for inclusion in the implementation of the livestock procurement plan.
0The delivery and acceptance of slaughtered animals is carried out according to the weight and quality of meat carcasses or live weight and fatness.
The procedure for the delivery and acceptance of animals
Upon arrival of animals at the processing point, the time of arrival of the livestock is noted in the consignment note and herd list. The arrival time is considered to be the moment the transport arrives at the platform for unloading the animals. Processing enterprises are required to accept animals within two hours of receipt.
After unloading, the animals are sorted into sex and age groups, placed in the pens of the stockyard and undergo a thorough veterinary examination. During the examination, attention is paid to the condition of the skin, eyes, limbs, the nature of movements, discharge from the nasal openings, dryness or moisture of the nasal planum, respiratory rate, the presence of chewing gum, bloating, contamination of the anus with liquid feces, the condition of the genitals, and finally thermometry. If no signs of disease are detected, then the animals are sent for weighing (when accepted by live weight and fatness categories) or to pre-slaughter holding and slaughter (when accepted by weight and quality of carcasses). Suspicious animals are sent to quarantine.
Animals are considered suspicious from a veterinary and sanitary point of view if:
The owner cannot present a veterinary certificate about the welfare of the animals and the area from which they were delivered due to infectious diseases;
The number of animals does not correspond to the data specified in the veterinary certificate, and it is not possible to document the reason for the change;
The animals arrived from an area unfavorable for epizootics;
At least one infectious animal was found or at least one case of death was noted during the delivery of the presented batch of livestock.
Consignments of livestock and poultry suspicious from a veterinary point of view are detained and sent to quarantine to determine the health of the animals. Animals are kept in the quarantine department for no more than three days, during which veterinarian determines the diagnosis of the disease or the reason for the discrepancy between the actual number of animals and the data shown in the veterinary certificate. The costs of keeping livestock in quarantine are reimbursed by suppliers.
When submitting, you need to know the regulatory discounts on the contents of the gastrointestinal tract, skin contamination, the state of pregnancy in the second half, as well as the pre-slaughter holding time
While studying this topic, the student must understand the features of delivery and acceptance in the specified ways.
The delivery and acceptance system for live weight and fatness categories provides for payment after weighing and determining the fatness of live cattle. Under this delivery and acceptance system, meat processing plants must accept animals within two hours of delivery
Adult cattle are weighed individually, young cattle, as well as pigs and sheep, are weighed in groups with an accuracy of 1 kg on platform scales with a pen. If the supplier does not agree with the result of the weighing, he has the right to request a re-weighing.
After weighing, the fatness category of the animals is determined and the acceptance weight is calculated; for this, the established discounts are subtracted from the live weight. After calculating the acceptance weight, payment is made for the delivered livestock.
Discounts on live weight and conditions for their application
When accepting livestock, poultry and rabbits, meat processing plants, poultry processing plants and receiving stations make a 3% discount on the contents of the gastrointestinal tract (GIT) from the actual live weight.
A discount of 10% is given on the live weight of pregnant cows, pregnant ewes, and pregnant sows in the second half of pregnancy (above the one established for the contents of the gastrointestinal tract).
From the live weight of animals with bulk (clumps of dirt or manure on the skin) - up to 1%.
If disagreements arise when determining the fatness category, a control slaughter of individual animals is carried out, and, in exceptional cases, all animals in the presence of the supplier, and calculations are made based on the weight and quality of the carcasses. The costs associated with the control slaughter are paid by the wrong party.
Acceptance by weight and quality of carcasses
Veterinary rules for acceptance of livestock. A veterinary specialist at a meat processing enterprise checks the correct execution of the veterinary certificate for the arriving batch of slaughtered animals, the presence of tags on the animals and their compliance with the accompanying document, conducts a general inspection of the livestock, and, if necessary, thermometry (universal or selective), establishes veterinary surveillance of the animals before their slaughter. They accept healthy livestock, poultry and rabbits. Animals and poultry that react positively to tuberculosis and brucellosis, which are killed in a sanitary slaughterhouse, are also subject to acceptance and included in the implementation of the procurement plan from collective farms, state farms and other state farms.
The admission of animals sick with contagious diseases to the bases of livestock procurement and feeding organizations is prohibited. Such animals are sent directly to meat processing plants for immediate slaughter in a sanitary slaughterhouse within a strictly established and agreed upon period. The delivery and acceptance of such animals is allowed only with a special permit in each individual case from the veterinary department of the regional (territorial) department of agriculture or the Main Directorate of Veterinary Medicine of the Ministry of Agriculture of a union republic that does not have a regional division.
It is important to promptly identify animals that are sick or suspected of having infections that are dangerous in epizootic terms (foot-and-mouth disease, swine fever, etc.), as well as animals whose meat can become a source of foodborne toxic infections or toxicoses.
If, during a veterinary inspection of animals at the gates of a meat processing plant, the animals are found to be infected with infectious diseases, then such a batch of livestock cannot be returned to the farm in order to avoid the spread of infection. Regardless of the nature of the disease, the unfavorable batch is immediately accepted, and then the measures provided for by the veterinary and sanitary rules are carried out. The removal and removal of animals received for slaughter from the territory of meat processing enterprises is prohibited.
A veterinarian (paramedic) examines all animals on the day of their slaughter. In this case, general thermometry of cattle and horses is carried out, and other animals are thermometered selectively depending on their general condition. Animals with high or low temperature are isolated and not allowed to be slaughtered until a diagnosis is made.
Meat processing plants are required to accept from farms meat from forcedly slaughtered animals, delivered with a laboratory report on the results of its bacteriological examination and a veterinary document indicating the reasons for forced slaughter. If the specified documents are available, the meat is placed in a separate chamber at a sanitary slaughterhouse (or in another isolated storage room) for temporary storage. Then it must be additionally examined bacteriologically directly at the meat processing plant. If, based on the results of bacteriological examination and examination of the carcass, the meat is found suitable for use as food, then it is accepted, an acceptance receipt is issued and sent for sterilization.
After the animals are examined by a veterinarian at the gate of the meat processing plant and documentation is checked, the animals are placed in special pens, where they are examined more carefully and thermometered. If no patients are found, the animals are then placed in pre-slaughter facilities.
Animals are considered suspicious from a veterinary and sanitary point of view if:
1) the owner cannot present a veterinary certificate regarding the welfare of the animals and the area from which they were delivered due to infectious diseases;
2) the number of animals does not correspond to the data specified in the veterinary certificate, and it is not possible to establish the reason for the change;
3) the animals arrived from an area unfavorable for epizootics;
4) at least one infectious animal was found or at least one case of death of an animal was noted during the delivery of the presented batch of livestock.
Such batches of livestock are quarantined for a period of no more than three days, during which a veterinary specialist is obliged to find out the diagnosis of the disease or the reason for the discrepancy between the actual number of animals and the data shown in the veterinary certificate.
Animals reacting to brucellosis and tuberculosis, as well as batches of livestock, among which foot-and-mouth disease and other infectious diseases were identified during inspection, are accepted separately from healthy livestock and immediately sent to a sanitary slaughterhouse. If this is not possible, the batch of livestock should be kept isolated in the quarantine department of the cattle station until processing.
Consignments of livestock that do not cause suspicion of disease among veterinary personnel are sorted by fatness in pre-weight sorting pens, then weighed, after which they are allowed to enter the cattle depot.
Tired animals are placed on rest for at least 48 hours.
The meat processing plant provides animals in quarantine or rest with feeding and watering in accordance with established standards. Expenses for maintaining livestock sent for quarantine or rest for the above reasons are reimbursed by farms based on the actual costs of meat industry enterprises.
At the end of quarantine or rest, animals are accepted and sent to pre-slaughter holding and then to slaughter.
Payments for animals are made based on the weight and quality of meat. If necessary, before the start of acceptance of livestock, the meat processing plant carries out control weighing and determination of the fatness of the animals in the presence of the deliverer or his permanent representative. This is done:
a) if the accompanying documentation is incorrectly completed;
b) if there is any doubt about the reliability of the weight characteristics of the livestock indicated in the accompanying documents;
c) if it is impossible to process livestock within the time period provided for by the schedule for reasons beyond the control of the meat processing plant (disruption of electricity and water supply, accidents, etc.).
During control weighing of livestock, a 3% discount is made on the weight of accepted animals for the contents of the gastrointestinal tract if the delivered livestock is accepted by the receiver no later than 2 hours from the moment of its arrival.
The discount on the contents of the gastrointestinal tract is reduced:
a) when accepting animals delivered by road from a distance of 50-100 km, by 1.5%; when delivered by road from a distance of over 100 km, animals are accepted without a discount;
b) for each full or partial hour of delay in acceptance beyond 2 hours, the discount is reduced by 0.5%.
On the live weight of pregnant cows, pregnant ewes, pregnant sows, pregnant mares in the second period of pregnancy, in the presence of acts of culling, a discount of 10% is given (in excess of that established for the contents of the gastrointestinal tract).
Cattle must be delivered clean, otherwise an additional discount of up to 1% is applied to the live weight of each head having a bulk.
The supplier is subject to a fine for delivering pregnant cows, pregnant sows and pregnant ewes in the second period of pregnancy to the meat processing plant, if the consignment note does not indicate the culling of these animals.
After the veterinary inspection, the meat processing plant receiver, in the presence of the deliverer, checks the correctness of the accompanying documentation, the compliance of the delivered livestock with the data of the consignment note in terms of the number of heads, age, gender, presence of tags (brand) on the animals, sorts the cattle into sex and age groups, and pigs, in addition, according to processing methods. If ear tags are lost, the meat processing plant performs additional tagging.
The meat processing plant's receiver can, together with the deliverer, check the correct classification of animals into the group of bulls up to 2 years old and the group of young animals of increased weight based on the condition of the dental arcade. If the consignment note for bulls under 2 years of age does not indicate the age of the animals with an accuracy of up to a month, their age is determined by a commission with the participation of a representative of the farm, the responsible deliverer and the receiver of the meat processing plant based on the condition of the dental arcade before or after slaughter.
Bulls are separated from batches of adult cattle, and boars from batches of pigs.
For each batch of animals, the receiver issues an invoice for accepting livestock and transferring it for processing in three copies, of which the first is handed over to the supplier, the second to the slaughterhouse with subsequent transfer to the accounting department of the meat processing plant, and the third is left at the cattle depot.
The cattle received by the meat processing plant will be placed in sorted groups separately among farms in premises or pens for pre-slaughter holding. The beginning of pre-slaughter aging of livestock is calculated according to the mark indicated in the consignment note about the time of its acceptance both directly on the farm and at the meat processing plant.
Meat processing plants ensure the safety of livestock and the carcasses received from them in batches belonging to each supplier, from the moment of acceptance of the livestock until the determination of fatness and weighing of the carcasses. Cattle must be processed within 24 hours after the end of post-mortem holding. With the participation of the deliverer (representative), the quality of meat and the weight of carcasses are determined. The weight and fatness of carcasses are recorded in the plumb delivery note for meat acceptance. The weight of meat indicated in the plumb invoice is recalculated into live weight for inclusion in the implementation of the livestock procurement plan.
The accounting department of a meat processing plant, on the basis of an invoice for the acceptance of livestock and its transfer for processing, a plumb invoice for the acceptance of meat and veterinary examination certificates, as well as other accompanying documents, issues an acceptance note for each batch of livestock accepted from collective farms, state farms and other state and cooperative farms. a receipt, which for farms is a payment document confirming the quantity and quality of livestock sold to the state.
The meat industry enterprise pays for the accepted livestock according to the current price lists of purchase prices for meat at the location of the supplying farm using established allowances, surcharges and discounts.
To stimulate intensive fattening for young cattle of increased weight, collective farms, state farms and other state and cooperative farms are paid premiums to purchase prices in the following amounts (Table 1).
1. Additions to purchase prices
| Republic | 35% at live weight (kg) from - to |
50% at live weight (kg) over |
| In the RSFSR, Ukrainian SSR, Belorussian SSR and Moldavian SSR | 350-400 | 400 |
| In the Lithuanian SSR, Latvian SSR and Estonian SSR | 370-420 | 420 |
| In the Uzbek SSR, Georgian SSR, Azerbaijan SSR, Kirghiz SSR, Tajik SSR, Armenian SSR and Turkmen SSR | 300-350 | 350 |
Bulls up to 2 years old weighing 300 kg or more are paid at the price of highest fatness. In addition, collective and state farms are paid a 50% premium to the purchase price for livestock sold to the state in excess of the annual plan.
