Improvement of the hygienic and sanitary conditions on the meat chain
Introduction:
Unfortunately even today, in various countries the slaughter of the animals, the processing and sale of the meat are made without the minimum respect of the most elementary hygienic and sanitary conditions.
The absence of the hygienic and sanitary conditions on the meat chain is the reason of many health problems for all the population with high cost for the society. The lack of technologies, laws and rules to apply and to allow a control to the slaughter and transformation processes and the lack of construction rules of the buildings where these operations are made, leaves the sector and all the operator without any controls.
The introduction of the new technologies that are, sustainable, transferable, environmentally friendly, and that allowed a implementation of suitable hygienic and sanitary conditions, will increase the added value of the products in terms of quality and economic value with mutual benefits for producer and final consumer.
Furthermore the country that will force to implement and to respect the standard hygienic and sanitary conditions on the meat chain will have the possibility to enter into the global market.
MAIN TARGETS
Main targets of the project:
1-Introduction of the new technologies that are sustainable, transferable, environmentally friendly, and that allowed a implementation of suitable hygienic and sanitary conditions on the meat chain and therefore safety of final products.
Secondary targets:
1-Increase the technology level on the meat chain and therefore guarantee an higher level of safety for final consumer
2- Introduction of the concept of hygienic rules and healthy products for the human nutrition;
3-Implement a professional training for the operators involved on the meat chain;
4- Development of production process environmentally friendly that produces a higher value of the products.
Expected results:
1. Introduction of the new technologies that are sustainable, transferable, environmentally friendly, in the slaughtering, processing, transformation and conservation of the meat and its final products.
2.Guarantee the hygienic and sanitary conditions of the meat and its final products commercialized on the market.
3.Improve the healthy conditions of the population.
4.Develop a professional training of the operators of the meat chain.
5.All the operations of the slaughtering and transformation of the meat are made with the respect of the environment.
6The meat products have all the basic requirement to be sold on the global meat market.
Operations:
The expected results are achievable with the installation of fix or “mobile” slaughter houses equipped with the new technologies that are sustainable, transferable, environmentally friendly. In the first period of implementation of this system the “mobile” slaughter houses could respond better to the requirement of the expected results.
The “mobile” slaughter houses, as will be better described under, are of small size, easy to manager and can be transported and therefore used in different villages or regions, they just need water and electric power.
A water tank can be included to stock water, the electric power can be generated by an electric generator or even better by a renewable energy source as the solar panel system.
Therefore a “mobile” slaughter house, beyond to have dimension easy to manage, is realized to be transported and used in different places. Even in the small size of the “mobile” slaughter house and therefore with a
reduced production capacity, can guarantee the same level of hygienic and sanitary conditions of a bigger slaughter house. The “mobile” slaughter house is composed by the section of the slaughtering line and by a section properly equipped for processing and transforming the meat.
Furthermore, it is possible to add to the section of slaughtering and processing and transforming the meat, a cold store that guarantees the hygienic and sanitary conditions of the products. The processing and transformation will bring a added value to the meat and can be the first step for the commercialization on a global market.
The healthy conditions of the population will definitely improve thanks to the consume of controlled products that are produced in according the hygienic and sanitary rules and in a controlled place. Introduction of the new technologies that are sustainable, transferable, in the slaughtering, processing, transformation and conservation of the meat are environmentally friendly because all the by-products are not get into environment, these products (blood, skins and/or feathers, entrails and other) are collected and can be transformed in other products with an
improvement of the economic conditions of the population.
The professional training of all the operators on the meat chain, from the slaughtering to the distribution of the meat as it is or processed and transformed, will rise a professionalism between the population that will
guarantee the sustainable of the project together with the introduction on the market of products in keeping with the hygienic and sanitary international rules.
Conclusions:
As conclusion we can say that the introduction of new technologies that are sustainable, transferable, environmentally friendly, can determinate important advantages for production processes and undeniable
improvements of social-economic conditions of population. Furthermore the innovation, through a controlled and healthy final product, will guarantee an improvement of the hygienic and sanitary life conditions of population that will consume this production.
The “mobile” container properly equipped as slaughter house according to the hygienic and sanitary rules and environmentally friendly, is a perfect way to start the implementation and to get use to the hygienic and sanitary
European rules and important professional training for the operators, with sustainable economic investment and managing.
The “mobile” slaughter house will provide a service of slaughtering, processing and transformation of the meat for all the sector of livestock breeding in each region, this service will be paid and the revenue will recover the investment and will rise job opportunities the people and therefore we have a guarantee of sustainable of the project. Furthermore the breeding farms having a functional slaughter house in the region that will allowed the commercialization of the production, will be induced to increase their activity, their business and therefore all
population in the region will improve their social and economic conditions.
STRUCTURAL RELATION OF THE MOBILE SLAUGHTER HOUSE
The container is constituted from galvanized to warm steel outlined that belong to the structure, such structure is dressed by sandwich panels composed by double galvanized plate and pre-painted with proper nontoxic
varnishes for the contact of alimentary products, containing polyurethane to guarantee a good thermal isolation.
It is separated in two departments, among them separate, dirty zone (stunning, bleeding and skinning) and clean zone (evisceration, packing), to which is entered previous sanctification of the shoes through the forced passage in a tank containing sanctification liquid.
An external roof can be adapted to stock the alive animal before the slaughter to protect them by the sun or rain. All the inside surfaces, included the ceiling, are smooth and easily washable and disinfection.
The floor is anti-slip and endowed with a system of stainless steel that allows the evacuation of the waters in hygienic way; all the edges are rounded.
A cold store that will bring the temperature of the product form 35° C to 0/4° C guarantees a product with low position battery that allows a greater time of maintenance. All waste products from the slaughtering and processing are collected in appropriate containers under the working surface and the containers will be removed after each production.
It will have windows for the natural illumination, light point for artificial illumination, aspiration plants for the two main sections, sink sterilizers for knives, soap dispenser, paper dispenser, stainless steel dustbin with pedal-
top opening. In such places where electric power is not available, it is possible to use a electric power generator or solar panel to be applied over the container and that allowed it use everywhere. If necessary a water tank can be included. Inside the container it is possible to add the selling point section of the final product stocked in the cold store.
PROCESSING CYCLE
The designated personnel picks up the alive animal from the cage, stuns it through the electroshock, engraves the jugular vein and bleeds its above the bleeding tank; the blood is picked up in a special stainless steel container set in the underlying part of the container, then it is withdrawn by the special counter set on the back of the same.
When the enough time for the complete bleeding is spend, about 3' for the chickens, through the aerial conveyor the animal is dipped inside the steeping tank where water is maintained to a temperature of about 50°C.
After about 3' of permanence in the same, the volatile is withdrawn from the steeping tank and plucked with the plucking machine; the plumes are carried through the stainless steel slide in the container set in the underlying part of the container, then it is withdrawn by the special counter set on the back of the same.
After the plucking phase the animal is pushed, through the aerial conveyor to which it is suspended, in the other place where it is manually eviscerated; the entrails are carried through the stainless steel slide in the
container set in the underlying part of the container, then it is withdrawn by the special counter set on the back of the same.
After the evisceration phase the volatile is set in the special cassettes hospitalized in the cold store for the demolition of the temperature. The by-products fallen automatically in containers tightly closed, to the end of the slaughtering are extracted by the counters set in the back part of the same container and delivered within 24 hours, to specialized firms for their disposal; otherwise they are hospitalized in refrigerated local .
MODULARITY
The container above described is susceptible of integrations and amplifications, both modifying the basic module and adding specific modules.
To the container-basic 20” predisposed for the slaughtering, packaging and cooling, another container can be add for the meats processing (dissection) with a cold store to storage the final products or a further refrigerator container.
A 40” container can be used as well for slaughtering, processing, storage of the products inside the cold store or/and a selling point to sell the meat and its product can be added.
Each project is studied and realized on the customer requirement to satisfy his needs.
DIFFERENT SOLUTIONS FOR EACH NEED
Unfortunately even today, in various countries the slaughter of the animals, the processing and sale of the meat are made without the minimum respect of the most elementary hygienic and sanitary conditions.
The absence of the hygienic and sanitary conditions on the meat chain is the reason of many health problems for all the population with high cost for the society. The lack of technologies, laws and rules to apply and to allow a control to the slaughter and transformation processes and the lack of construction rules of the buildings where these operations are made, leaves the sector and all the operator without any controls.
The introduction of the new technologies that are, sustainable, transferable, environmentally friendly, and that allowed a implementation of suitable hygienic and sanitary conditions, will increase the added value of the products in terms of quality and economic value with mutual benefits for producer and final consumer.
Furthermore the country that will force to implement and to respect the standard hygienic and sanitary conditions on the meat chain will have the possibility to enter into the global market.
MAIN TARGETS
Main targets of the project:
1-Introduction of the new technologies that are sustainable, transferable, environmentally friendly, and that allowed a implementation of suitable hygienic and sanitary conditions on the meat chain and therefore safety of final products.
Secondary targets:
1-Increase the technology level on the meat chain and therefore guarantee an higher level of safety for final consumer
2- Introduction of the concept of hygienic rules and healthy products for the human nutrition;
3-Implement a professional training for the operators involved on the meat chain;
4- Development of production process environmentally friendly that produces a higher value of the products.
Expected results:
1. Introduction of the new technologies that are sustainable, transferable, environmentally friendly, in the slaughtering, processing, transformation and conservation of the meat and its final products.
2.Guarantee the hygienic and sanitary conditions of the meat and its final products commercialized on the market.
3.Improve the healthy conditions of the population.
4.Develop a professional training of the operators of the meat chain.
5.All the operations of the slaughtering and transformation of the meat are made with the respect of the environment.
6The meat products have all the basic requirement to be sold on the global meat market.
Operations:
The expected results are achievable with the installation of fix or “mobile” slaughter houses equipped with the new technologies that are sustainable, transferable, environmentally friendly. In the first period of implementation of this system the “mobile” slaughter houses could respond better to the requirement of the expected results.
The “mobile” slaughter houses, as will be better described under, are of small size, easy to manager and can be transported and therefore used in different villages or regions, they just need water and electric power.
A water tank can be included to stock water, the electric power can be generated by an electric generator or even better by a renewable energy source as the solar panel system.
Therefore a “mobile” slaughter house, beyond to have dimension easy to manage, is realized to be transported and used in different places. Even in the small size of the “mobile” slaughter house and therefore with a
reduced production capacity, can guarantee the same level of hygienic and sanitary conditions of a bigger slaughter house. The “mobile” slaughter house is composed by the section of the slaughtering line and by a section properly equipped for processing and transforming the meat.
Furthermore, it is possible to add to the section of slaughtering and processing and transforming the meat, a cold store that guarantees the hygienic and sanitary conditions of the products. The processing and transformation will bring a added value to the meat and can be the first step for the commercialization on a global market.
The healthy conditions of the population will definitely improve thanks to the consume of controlled products that are produced in according the hygienic and sanitary rules and in a controlled place. Introduction of the new technologies that are sustainable, transferable, in the slaughtering, processing, transformation and conservation of the meat are environmentally friendly because all the by-products are not get into environment, these products (blood, skins and/or feathers, entrails and other) are collected and can be transformed in other products with an
improvement of the economic conditions of the population.
The professional training of all the operators on the meat chain, from the slaughtering to the distribution of the meat as it is or processed and transformed, will rise a professionalism between the population that will
guarantee the sustainable of the project together with the introduction on the market of products in keeping with the hygienic and sanitary international rules.
Conclusions:
As conclusion we can say that the introduction of new technologies that are sustainable, transferable, environmentally friendly, can determinate important advantages for production processes and undeniable
improvements of social-economic conditions of population. Furthermore the innovation, through a controlled and healthy final product, will guarantee an improvement of the hygienic and sanitary life conditions of population that will consume this production.
The “mobile” container properly equipped as slaughter house according to the hygienic and sanitary rules and environmentally friendly, is a perfect way to start the implementation and to get use to the hygienic and sanitary
European rules and important professional training for the operators, with sustainable economic investment and managing.
The “mobile” slaughter house will provide a service of slaughtering, processing and transformation of the meat for all the sector of livestock breeding in each region, this service will be paid and the revenue will recover the investment and will rise job opportunities the people and therefore we have a guarantee of sustainable of the project. Furthermore the breeding farms having a functional slaughter house in the region that will allowed the commercialization of the production, will be induced to increase their activity, their business and therefore all
population in the region will improve their social and economic conditions.
STRUCTURAL RELATION OF THE MOBILE SLAUGHTER HOUSE
The container is constituted from galvanized to warm steel outlined that belong to the structure, such structure is dressed by sandwich panels composed by double galvanized plate and pre-painted with proper nontoxic
varnishes for the contact of alimentary products, containing polyurethane to guarantee a good thermal isolation.
It is separated in two departments, among them separate, dirty zone (stunning, bleeding and skinning) and clean zone (evisceration, packing), to which is entered previous sanctification of the shoes through the forced passage in a tank containing sanctification liquid.
An external roof can be adapted to stock the alive animal before the slaughter to protect them by the sun or rain. All the inside surfaces, included the ceiling, are smooth and easily washable and disinfection.
The floor is anti-slip and endowed with a system of stainless steel that allows the evacuation of the waters in hygienic way; all the edges are rounded.
A cold store that will bring the temperature of the product form 35° C to 0/4° C guarantees a product with low position battery that allows a greater time of maintenance. All waste products from the slaughtering and processing are collected in appropriate containers under the working surface and the containers will be removed after each production.
It will have windows for the natural illumination, light point for artificial illumination, aspiration plants for the two main sections, sink sterilizers for knives, soap dispenser, paper dispenser, stainless steel dustbin with pedal-
top opening. In such places where electric power is not available, it is possible to use a electric power generator or solar panel to be applied over the container and that allowed it use everywhere. If necessary a water tank can be included. Inside the container it is possible to add the selling point section of the final product stocked in the cold store.
PROCESSING CYCLE
The designated personnel picks up the alive animal from the cage, stuns it through the electroshock, engraves the jugular vein and bleeds its above the bleeding tank; the blood is picked up in a special stainless steel container set in the underlying part of the container, then it is withdrawn by the special counter set on the back of the same.
When the enough time for the complete bleeding is spend, about 3' for the chickens, through the aerial conveyor the animal is dipped inside the steeping tank where water is maintained to a temperature of about 50°C.
After about 3' of permanence in the same, the volatile is withdrawn from the steeping tank and plucked with the plucking machine; the plumes are carried through the stainless steel slide in the container set in the underlying part of the container, then it is withdrawn by the special counter set on the back of the same.
After the plucking phase the animal is pushed, through the aerial conveyor to which it is suspended, in the other place where it is manually eviscerated; the entrails are carried through the stainless steel slide in the
container set in the underlying part of the container, then it is withdrawn by the special counter set on the back of the same.
After the evisceration phase the volatile is set in the special cassettes hospitalized in the cold store for the demolition of the temperature. The by-products fallen automatically in containers tightly closed, to the end of the slaughtering are extracted by the counters set in the back part of the same container and delivered within 24 hours, to specialized firms for their disposal; otherwise they are hospitalized in refrigerated local .
MODULARITY
The container above described is susceptible of integrations and amplifications, both modifying the basic module and adding specific modules.
To the container-basic 20” predisposed for the slaughtering, packaging and cooling, another container can be add for the meats processing (dissection) with a cold store to storage the final products or a further refrigerator container.
A 40” container can be used as well for slaughtering, processing, storage of the products inside the cold store or/and a selling point to sell the meat and its product can be added.
Each project is studied and realized on the customer requirement to satisfy his needs.
DIFFERENT SOLUTIONS FOR EACH NEED