Quoted from the good meat net--the slaughter process and segmentation standard of beef cattle

As a beef practitioner, there are standards for selling meat, and there are standards for selling the procurement process. Similarly, you must also understand the slaughter and division criteria of beef cattle.

With the development of modern science and technology, after the beef cattle breeding has undergone the process of scale and standardization, the slaughter of beef cattle will also bid farewell to the old original way and gradually align with international standards.

Through modern flow operations, according to production standards, according to scientific methods, the taste and flesh of the imported beef will be able to withstand the whole process of careful feeding.

Slaughter of beef cattle

1. Quarantine of origin

Before the fattening cattle are released, they should be quarantined at the place of production in order to detect infectious diseases that are difficult to test after slaughter, such as foot-and-mouth disease, tetanus, gastroenteritis, encephalitis and certain toxic diseases.
After quarantine, the sick cattle diagnosed as a malignant infectious disease is strictly prohibited from being shipped out, and promptly reported to the competent department of animal husbandry for timely treatment. After the quarantine of the place of origin, the quarantine certificate of the place of origin should be issued to the healthy and qualified beef cattle before they can be shipped.
2. Pre-slaughter inspection

After the beef cattle arrive at the slaughtering and processing plant, they must further carry out pre-mortem inspection of the beef cattle. Pre-slaughter testing can be based on the clinical diagnosis of the veterinarian, combined with the actual situation of the slaughterhouse, using a more flexible approach.
First, conduct preliminary observations and investigations to understand that the basic qualified cattle are driven into the pre-test circle to rest. Under the conditions of ensuring adequate drinking and rest, observe the appearance, actions, mental conditions, etc. of the cattle, and conduct detailed clinical examinations.
After inspection, healthy cattle are brought into the breeding ring. If a sick cow is found, it must be rushed into the isolation circle and treated in accordance with the relevant provisions of the “Code of Practice for Meat Hygiene Inspection” to ensure the sanitary quality of the beef.
Beef cattle that are healthy, meet health standards and commodity specifications are allowed to be slaughtered; general sick cattle and general infectious disease cattle that do not interfere with meat hygiene should be slaughtered immediately if there is a risk of death.
3. 24 hours before slaughter

Beef cattle should be stopped 24 hours before slaughter, while ensuring adequate water for the beef cattle and providing a quiet environment.
4. 8 hours before slaughter

Drinking water should be stopped 8 hours before slaughter.

5. Halo

The first step in the slaughter of beef cattle is to numb the cattle or stun.
1 The stun method uses the assassination knife to quickly and accurately penetrate the occipital bone between the cow and the first cervical vertebra, destroying the connection between the cerebral ventricle and the spinal cord, causing paralysis. It not only prevents the slaughter of animals from struggling to kill blood, but also reduces the pain of slaughtering animals when they bleed. The advantage of this method is that it is easy to operate and easy to master. The disadvantage is that when the spur is too deep, the center of the respiratory or vascular movement can be injured, and the breathing can be stopped immediately or the blood pressure can be lowered, affecting the bloodletting effect, and sometimes premature death.
2 Electric single-contact rod type electric castor for electric hemp method, the general voltage is not more than 200V, the current intensity is 1~1.5A, the electric hemp time is 7~30s; the voltage of double contact rod type electric picker is generally 70V, current The strength is 0.5 to 1.4 A, and the electric anesthesia time is 2 to 3 s. The second step is to hang up and bleed. The cow is lifted and a transverse incision is made in the lower edge of the neck to fully bleed.
The third step is to go head.

6. Go hoof

The forefoot is cut from the wrist joint between the forearm bone and the carpal bone, and the hind foot is cut from the ankle joint between the tibia and the tibia.
7. Peeling

Mechanized flow operations generally use a method of hanging and peeling. Manual pre-stripping is first performed and then peeled by machine.
8. tailing

Remove the oxtail at the joint between the vertebral and caudal vertebrae.
9. Go to the internal organs

When the internal organs are removed, first, the pelvic bone and the sternum are cut longitudinally. Then, cut along the midline of the abdomen with a knife. After the abdominal cavity and chest cavity are opened, the digestion and excretion system of the cattle is removed. The diaphragm between the abdominal cavity and the chest is separated from the body wall to remove internal organs such as breathing and circulation. Remove kidney fat and pelvic fat.
10. Half

Generally, along the center of the vertebrae, use a chainsaw to divide the two left and right bodies. If you don't use a chainsaw, you can split it from the head to the tail along the left side of the vertebrae. It is divided into soft and hard halves. The left side is called soft half and the right side is called hard half.
11. Trimming

Flushing and trimming should generally be carried out in accordance with the production standards set by the company or the specific requirements of the customer, in accordance with certain specifications. After trimming, rinse the half-carcass with water and wash away the blood and attached dirt on the carcass.
12. Weighing

After weighing, the two carcasses, head and chest and abdomen of the same cow should be transported to the inspection office for inspection.
In this way, the slaughter process of the beef cattle is completed.

13. Acid discharge

The freshly slaughtered beef cannot be directly supplied to the market, and the carcass should be first drained. The treatment method is as follows: the semi-steroidal body is transported into the acid-discharging area, and can not be contacted with the ground, and stored in an environment of 0-4 degrees Celsius for about 7 days, so that the pH value of the beef rises, the acidity decreases, and the tenderness of the beef is increased. Flavor.
In the acid compartment, a series of biochemical changes occur in the half body of the cow.
14. Dead body

The beef cattle that have just been slaughtered, the various proteins in the carcass are in a physiologically peptized state, and the meat is soft. After a period of time, the glycogen in the cockroach undergoes a glycolysis reaction to produce lactic acid; the high-energy phosphate compound ATP decomposes to produce phosphoric acid. The pH of the carcass begins to decrease, the water retention also decreases, and the penetration strength and surface resistance increase, so that the muscle fibers of the beef become coarse and inelastic, which is called corpse stiffness. In different seasons, the time of complication begins is different. It occurs 1 to 1.5 hours after slaughter in summer and 3 to 4 hours after slaughter in winter.
15. Untie

When the pH of the bovine carcass drops to 5.4-5.5, the corpse reaches its apex, and after a period of time, the carcass begins to melt. After fully decomposed beef, the meat is soft and the water retention is improved, which has a good taste and smell.
16. Mature

After the disintegration, part of the sarcoplasmic protein of the muscle is decomposed into peptides and amino acids by the action of autolytic enzymes, resulting in autolysis. At this time, the meat is soft and juicy, and has the flavor and aroma of beef. At the same time, the decomposition of the high-energy phosphate compound ATP forms a xanthine nucleotide, which also gives the meat an aromatic odor. After the beef cattle are slaughtered, the glycogen is decomposed, producing lactic acid, causing deadlocks, disintegration, and then autolysis of the meat. This process of change is the process of meat ripening. Beef has a long acid-discharging period at low temperatures, which not only occupies the company's working capital, but also is susceptible to microbial contamination, resulting in a decline in meat quality. Therefore, electrical stimulation and heat treatment are often used to accelerate the acid removal process of beef.

17. Electrical stimulation

The electrical stimulation method was carried out within 1 hour after slaughter. The method of operation is to connect the head and tail of the bovine carcass with the power source to stimulate muscle contraction. Electrical stimulation can promote the energy metabolism of calf carcass, accelerate the decomposition of ATP, promote the progress of glycolysis reaction, and rapidly decrease the pH value, thus shortening the ripening time.
18. Heat treatment

The heat treatment increases the temperature while increasing the ultraviolet radiation to accelerate the release of the stiffness. By heat treatment, the growth of microorganisms can also be suppressed.

Segmentation of beef

The meat quality and composition of the meat carcass are different and the quality is different. Therefore, scientific segmentation should be carried out to improve the value of beef utilization.

The division of the four-point carcass beef begins with a four-point carcass. The specific segmentation method is: between the twelfth rib and the thirteenth rib, the semi-carcass is divided into a front 1/4 carcass and a rear 1/4 carcass. The thirteenth rib is attached to the rear 1/4 body to maintain the overall shape of the loin. When dividing, make the cut surface neat and symmetrical.

After the quadrant, the carcass is further divided. Commonly used segmentation methods include bone segmentation, meat deboning, and hanger deboning.

1 bone segmentation

The first method is the method of bone segmentation. The division of the first 1/4 carcass is to be cut from the fifth rib and the sixth rib of the neck. The knife is parallel to the rib when cutting. At this time, the shoulder meat is cut, including the square shoulder, the front calf and the breast. . Then, the front calf and the front breast are cut through the first thoracic cartilage, the first soft section of the sternum. When cutting, the knife and the spine of the carcass should be kept substantially parallel. The rear 1/4 carcass is divided into the back belly meat, the loin and the back waist buttocks, and the waist is cut into a steak according to a certain specification.

2 cutting meat deboning method

The second method is the meat-cutting method. The basic procedure is to saw the front 1/4 carcass into the main shoulder, the front calf, the front breast, the shoulder ribs and the chest ribs, and then remove the bones. The latter 1/4 carcass is divided into the back belly meat, the back waist and the hip meat and the loin.

3 hanger deboning method

The third method is the hanger deboning method. Hanging the rear 1/4 carcass on the beam, due to its own weight, the muscles naturally sag during the deboning process, and the operation is convenient.

High-quality high-grade beef carcass segmentation method

With the rapid development of the social economy, people's consumption of beef is becoming more diversified, and the way of dividing beef is becoming more diversified. Among them, the high-quality beef carcass segmentation method is an advanced segmentation method that is in line with the international market.

After the live cattle are slaughtered, they are bled, peeled, and stalked to the internal organs to make a standard dichotomous carcass, which is then divided into hip and leg meat, waist meat, belly meat, breast meat, rib meat, shoulder and neck meat, and before. Seven parts of the leg meat, on the basis of which the final division of each part.
Mainly include: beef tenderloin, chills, eye meat, front breast, loin, neck meat, part of the upper brain, shoulder meat, knee round, hip meat, rice dragon, millet dragon.
The focus of the segmentation is on the high-end beef pieces on the back of the beef cattle: beef fillet, chills and eye. Beef fillet and sirloin are commonly used in Western food to grill steaks, which are commonly used in Chinese food for stir-fry. The eye is usually used for barbecue in Western food.

1. beef tenderloin TENDERLOIN

Beef willow is also called the loin, which is the psoas muscle. The splitting steps are as follows:
1 first peel off kidney fat.
2 Remove the loin along the lower front of the pubis.
3 From the middle of the spine to the end of the loin, peel off the lumbar vertebrae one by one and remove the intact loin.
2. West Cold STRIPLOIN

Xi Leng is also called the outer ridge, mainly the longest muscle of the back. The segmentation steps are as follows: 1 Cut down the lumbar vertebra along the last section.
2 Cut down along the side of the abdominal wall of the eye muscle.
3 Cut the thoracic vertebra between the 12th to 13th thoracic ribs.
4 peel the chest and lumbar vertebrae one by one.
3. Eyes RIBEYE

Eyes mainly include longitudinal muscles. One end of the eye is connected to the outer ridge, and the other end is at the fifth to sixth thoracic vertebrae. The splitting steps are as follows:
1 First remove the thoracic vertebrae and withdraw the tendons.
2 In the ventral side of the eye, about 8 to 10 cm wide, cut into several pieces.
4. Upper brain CHUCKROLL

The upper brain is divided by removing the thoracic vertebrae, removing the tendons, and cutting them at a distance of 6 to 8 cm from the ventral side of the eye muscles.
5. Breast meat BRISKET

The method of segmentation of the breast meat is to peel off the natural tendency of the breast at the sword-like cartilage and repair some of the fat.
6. Scorpion meat SHIN/SHANK

The method of dividing the scorpion meat is that the front burdock is cut from the ulna and the bone is peeled off. The burdock is cut from the upper end of the humerus and the bone is removed.
7. Xiaomilong EYEROUND

The method of segmentation of Xiaomilong is that after the scorpion scorpion is removed, it is stripped according to the natural orientation of the millet mignon.
8. Rice Dragon OUTSIDEFLAT

The method of dividing the rice dragon is to peel off the small rice dragon and then peel off along the natural direction of the rice dragon meat.
9. Knee round KNUCKLE

The method of segmentation of the knee circle is that after the rice dragon, the small rice dragon, and the buttocks are removed, they are divided along the circumference of the knee round meat (naturally).
10. Loin meat RUMP

After the buttocks, rice dragons, millet dragons, and knees are taken out, the last piece of meat that is divided is the loin.
11. belly meat THIN FLANK

The belly meat is also the rib row, divided into boneless ribs and bone ribs. Generally includes 4 to 7 ribs.

In order to achieve long-term storage and preservation, proper packaging and refrigeration should be carried out after the beef is divided.

Packaging and preservation

1. Packaging

There are two main types of packaging commonly used in production, namely vacuum packaging and modified atmosphere packaging. When vacuum packaging is used, the air inside the package is first removed by equipment, and then the sealing technology is applied to isolate the meat in the package from the outside. This can inhibit the growth of aerobic microorganisms and prolong the shelf life of meat. When using modified atmosphere packaging, the meat is first filled into a good sealing material, and a special gas or gas mixture is injected. The oxygen in the gas accounts for 80% and the carbon dioxide accounts for 20%. The bag is then sealed to isolate the meat from the outside world. For large-scale beef cattle slaughtering and processing enterprises, although packaging can achieve the purpose of preserving fresh meat in a short period of time, it is not economical. The most common way to preserve fresh meat is to cool and freeze.
2. Cooling and saving

Cooling preservation is the most common method of preservation for beef and beef products. The meat is cooled to about 0 ° C for storage, which can effectively inhibit the growth and reproduction of microorganisms, and achieve the purpose of large-scale short-term storage. The temperature in the cooling room is typically 0-4 degrees Celsius.
The relative humidity is maintained above 95% at the beginning of cooling, and between 90-95% at the end of cooling. 90% is most suitable before the end of cooling, and the air flow rate is generally 0.5 m/sec.
3. Cryopreservation

Freezing maintains the quality of the meat for a considerable period of time. The most common method is air-cooled quick freezing. Air-cooled quick freezing requires a fan in the freezer to allow rapid air flow. In production, the temperature of the freezer compartment is generally -30 ° C, and the air flow rate is 760 m / min. Commonly used freezing methods include still air freezing method, plate freezing method, ultra-low temperature freezing method, etc., and the production is generally controlled at -15 to -30 degrees Celsius, the relative humidity is between 95 and 100%, and the air is naturally circulated. In this way, the commodity value of the meat can be maintained during the storage period of six months to one year.

The following points should be noted in the slaughter and division of beef cattle:

1 The beef cattle should be inspected for production, pre-mortem inspection and post-mortem inspection. Ensure the hygiene and safety of meat.
2 The slaughter of beef cattle should be carried out according to certain standards. After slaughter, the beef should be acid-treated to improve the utilization and quality of beef.
3 According to the quality of different parts of the carcass and the needs of customers, scientific segmentation is carried out to improve the commodity value of beef.
4 After the beef is divided, it is necessary to carry out proper packaging and refrigeration, prolong the storage and preservation period, and ensure the economic benefits of the beef products.


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