Rabbit slaughter line capacity: up to 1,000 heads per shift

1,500 ₴

Meat products

3 weeks

Україна

01025 - Трьохсвятительська вулиця 4

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Published 3 weeks ago by Vlad

1,500 ₴

In Meat products category

Трьохсвятительська вулиця 4, 01025, Україна

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• Slaughter zone (dirty shop) – where rabbits are stunned by a throat nick and bled;• Processing zone (clean shop) with a refrigerator for product storage.

Capacity: 1000 heads per shift (120 heads per hour)
Functionality: Anatomical cutting
Vacuum packaging (GMS possible)
Packaging on stretch tape onto a tray
Cleaning and freezing of offal

The rabbit slaughter and processing complex includes a meat processing area and a primary gut cleaning area.

Preparation of rabbits for slaughter
Rabbits are slaughtered when the animal reaches 4–4.5 months of age. Another important indicator is the level of fattening. If an animal does not meet certain indicators, it is sent for intensive fattening.
But the most important criterion for determining the time of slaughter is the molting period, since a quality pelt can only be obtained after the molting stage is completed.
The duration of the first molt is 2–2.5 months; it begins after the animal reaches 1 month and continues until the age of 3–3.5 months. Then there is a break and about 2 weeks later the second molting period begins, which lasts until the age of 5–5.5 months.
When molting is over, slaughter can begin. Rabbits should not be fed for 12 hours before slaughter so that the animal’s intestines are completely emptied. Only water may be given; then the rabbit meat will not have foreign unpleasant odors.

Methods and techniques of rabbit slaughter
There are many methods of slaughtering rabbits for meat, but the most common are:

Bloodless method of rabbit slaughter
The most frequently used method. It is carried out as follows: the rabbit is taken out of the cage, held by the hind legs, and when the animal stops struggling a wooden stick is used to strike the occipital area (behind the ears). It is better to choose a stick with a square cross-section so as not to damage the skin. A weapon with a round cross-section is recommended to be additionally wrapped with fabric or fitted with a rubber pad. Blood after the blow flows from the nose and ears.

French method
The rabbit is taken by the ears and hind legs, lifted by the legs up; when the animal calms down, it is sharply jerked, the spinal cord ruptures, and instant death occurs. Bleeding is also carried out through the nose and ears.

Throat cutting
For stronger bleeding, the animal’s throat is cut; the heart muscle continues to contract for a few minutes and ejects blood, thus the meat comes out lighter, but the pelt loses its marketable appearance due to the cut, and the fur becomes smeared with blood, which significantly impairs its quality.

Slaughter by electric current
This method is mainly used in large slaughterhouses. The animal’s head is placed into a special device where voltage is applied. After the electric shock, heartbeat remains, which ensures good bleeding of the carcass and high meat quality.

Of all the methods presented, the bloodless ones are the most humane. It is believed that throat cutting causes much greater suffering to the animal than the others.

The proposed solution includes:
• Reception vestibule for rabbits
• Rabbit slaughter line with a capacity of up to 120 heads/hour
• Room for mucus processing and salting of pelts
• Room for anatomical cutting and packaging
• Cold storage chambers
• Veterinarian’s office
• Changing room for 6 people

The slaughter and processing complex is designed based on the requirement to minimize occupied land area. However, all requirements for the organization of workplaces in meat industry enterprises and compliance with the correctness of technological processes were taken into account.
In order to minimize the occupied land area, production premises are combined by zones and grouped in volume.

Production premises are arranged so that all dirty production – ndash; slaughter and its accompanying processes and technological premises are located symmetrically, all meat processing and semi-finished product production rooms, including long-term storage refrigeration chambers, are located on the other side.
The complex is a finished solution and does not have the possibility to increase productivity.