NZ762203B2 - Method of Processing an Intact Animal Carcass - Google Patents
Method of Processing an Intact Animal Carcass Download PDFInfo
- Publication number
- NZ762203B2 NZ762203B2 NZ762203A NZ76220320A NZ762203B2 NZ 762203 B2 NZ762203 B2 NZ 762203B2 NZ 762203 A NZ762203 A NZ 762203A NZ 76220320 A NZ76220320 A NZ 76220320A NZ 762203 B2 NZ762203 B2 NZ 762203B2
- Authority
- NZ
- New Zealand
- Prior art keywords
- animal carcass
- carcass
- animal
- produce
- washed
- Prior art date
Links
- 239000010868 animal carcass Substances 0.000 title claims abstract description 120
- 238000005406 washing Methods 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 210000002683 Foot Anatomy 0.000 claims description 9
- 206010018987 Haemorrhage Diseases 0.000 claims description 8
- 230000000740 bleeding Effects 0.000 claims description 8
- 231100000319 bleeding Toxicity 0.000 claims description 8
- 241000283690 Bos taurus Species 0.000 claims description 3
- 210000000003 Hoof Anatomy 0.000 claims description 3
- 241000283984 Rodentia Species 0.000 claims description 3
- 241000283707 Capra Species 0.000 claims description 2
- 241000700195 Hydrochoerus hydrochaeris Species 0.000 claims description 2
- 241000282898 Sus scrofa Species 0.000 claims description 2
- 238000009966 trimming Methods 0.000 claims description 2
- 238000007790 scraping Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 5
- 210000003491 Skin Anatomy 0.000 abstract description 3
- 210000003128 Head Anatomy 0.000 description 8
- 210000001835 Viscera Anatomy 0.000 description 4
- 208000005881 Bovine Spongiform Encephalopathy Diseases 0.000 description 3
- 235000010599 Verbascum thapsus Nutrition 0.000 description 3
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000001294 propane Substances 0.000 description 3
- 238000011012 sanitization Methods 0.000 description 3
- 210000003800 Pharynx Anatomy 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 210000000038 chest Anatomy 0.000 description 2
- 238000011010 flushing procedure Methods 0.000 description 2
- 210000001015 Abdomen Anatomy 0.000 description 1
- 210000003423 Ankle Anatomy 0.000 description 1
- 210000001737 Ankle Joint Anatomy 0.000 description 1
- 239000004788 BTU Substances 0.000 description 1
- 210000004369 Blood Anatomy 0.000 description 1
- 210000000988 Bone and Bones Anatomy 0.000 description 1
- 210000002216 Heart Anatomy 0.000 description 1
- 210000000936 Intestines Anatomy 0.000 description 1
- 210000004731 Jugular Veins Anatomy 0.000 description 1
- 210000004185 Liver Anatomy 0.000 description 1
- 210000004072 Lung Anatomy 0.000 description 1
- 210000001331 Nose Anatomy 0.000 description 1
- 210000002784 Stomach Anatomy 0.000 description 1
- 240000000969 Verbascum thapsus Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000000459 calcaneus Anatomy 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 230000004301 light adaptation Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006011 modification reaction Methods 0.000 description 1
- 230000000149 penetrating Effects 0.000 description 1
- 210000004888 thoracic abdominal cavities Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/0005—Eviscerating devices, e.g. removing rectum, anus, intestines, brain tissue, hypophysis
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/0076—Chilling or lowering the temperature of carcasses
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/0082—Cleaning, washing or disinfecting carcasses
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/08—Scalding; Scraping; Dehairing; Singeing
Abstract
Many traditional cultures, including some found in Africa, would kill an animal and then immediately roast it, essentially intact, for consumption. This process results in an animal carcass with burnt outer skin. Immigrants who wish to preserve their culture often seek to continue this practice, but may be stymied by government regulations relating to the proper processing of animal carcasses. Therefore, the following method allows for processing an intact animal carcass that is consistent with sanitary practice. The method for processing an intact animal carcass comprises submerging a bled animal carcass in scalding water for at least 20 seconds to produce a scalded animal carcass, de-hairing the scalded animal carcass to produce a de-haired animal carcass, suspending the de-haired animal carcass, burning an epidermal layer of the de-haired animal carcass while suspended so that a majority of the epidermal layer is charred so as to produce a charred animal carcass, pressure washing the charred animal carcass while suspended to produce a pressure-washed animal carcass, eviscerating the pressure-washed animal carcass to produce an eviscerated animal carcass, internally washing the eviscerated animal carcass to produce an internally washed animal carcass, and chilling the internally washed animal carcass to a temperature of between 0 degrees Celsius and about 4 degrees Celsius to produce a chilled animal carcass. may be stymied by government regulations relating to the proper processing of animal carcasses. Therefore, the following method allows for processing an intact animal carcass that is consistent with sanitary practice. The method for processing an intact animal carcass comprises submerging a bled animal carcass in scalding water for at least 20 seconds to produce a scalded animal carcass, de-hairing the scalded animal carcass to produce a de-haired animal carcass, suspending the de-haired animal carcass, burning an epidermal layer of the de-haired animal carcass while suspended so that a majority of the epidermal layer is charred so as to produce a charred animal carcass, pressure washing the charred animal carcass while suspended to produce a pressure-washed animal carcass, eviscerating the pressure-washed animal carcass to produce an eviscerated animal carcass, internally washing the eviscerated animal carcass to produce an internally washed animal carcass, and chilling the internally washed animal carcass to a temperature of between 0 degrees Celsius and about 4 degrees Celsius to produce a chilled animal carcass.
Description
METHOD OF PROCESSING AN INTACT ANIMAL CARCASS
BACKGROUND
Many traditional cultures, including some found in Africa, would kill an animal and then
immediately roast it, essentially intact, for consumption. This process results in an animal carcass
with burnt outer skin. Immigrants who wish to preserve their culture often seek to continue this
practice, but may be stymied by government regulations relating to the proper processing of
animal carcasses. Therefore, it is desirable to develop a method for processing an intact animal
carcass that is consistent with sanitary practice.
BRIEF SUMMARY
The present disclosure describes a method for processing an intact animal carcass
consistent with sanitary practice. In one aspect, the method comprises submerging a bled animal
carcass in scalding water for at least 20 seconds to produce a scalded animal carcass, de-hairing
the scalded animal carcass to produce a de-haired animal carcass, suspending the de-haired
animal carcass, burning an epidermal layer of the de-haired animal carcass while suspended so
that a majority of the epidermal layer is charred so as to produce an externally charred animal
carcass, pressure washing the externally charred animal carcass to produce a pressure-washed
animal carcass, eviscerating the pressure-washed animal carcass to produce an eviscerated animal
carcass, internally washing the eviscerated animal carcass to produce an internally washed animal
carcass, and chilling the internally washed animal carcass to a temperature of between 0 degrees
Celsius and about 4 degrees Celsius to produce a chilled animal carcass.
BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS
To facilitate understanding of the present disclosure, reference is made to the following
Figure.
illustrates a method for processing an intact animal carcass in accordance with
one embodiment.
DETAILED DESCRIPTION
An illustrative method, indicated generally by reference 100, for processing an intact
animal carcass will now be described with reference to Figure 1. It is to be appreciated that the
method 100 shown in Figure 1 is merely illustrative and is not intended to be limiting.
The method 100 shown in Figure 1 is applied to an initially intact animal carcass, that
is, an animal carcass that includes the feet, the head and the viscera. The feet and head remain
attached to the animal carcass throughout the entirety of the method 100, although the viscera are
removed during the method 100. The animal carcass may be, for example, an ungulate carcass
such as a goat carcass, a pig carcass or a cow carcass, or a rodent carcass, for example a capybara
carcass. These are merely illustrative examples, and are not intended to imply any limit as to the
types of animal carcasses to which the present disclosure may be applied. The method 100 may
be carried out by human personnel with the aid of machines, or in an entirely automated manner,
or by way of a combination of human personnel and automation. The method 100 is carried out
in the order shown in Figure 1.
In block 102, an animal is bled to produce a bled animal carcass. In preferred
embodiments, the animal is a live animal and bleeding the animal kills the animal. For example,
a blow can be delivered to the head of a living animal with a captive bolt to stun the animal and
then the animal, while stunned, can be humanely bled to death, such as by penetrating the animal
at a suitable location (e.g. the jugular vein at the throat) with a clean, sanitized knife and allowing
a sufficient quantity of blood to drain. This results in a bled animal carcass, with the head and
feet still attached. Any suitable bleeding technique may be used, and instead of humanely
bleeding the stunned animal while alive, an intact animal carcass may be bled after a humane
death. Alternatively, other suitable techniques may be used for humanely killing the animal, or
the animal may be humanely killed elsewhere and then the intact animal carcass may be
transported to the location where the method 100 is to be performed. In some embodiments,
bleeding may be performed before transport.
In block 104, the bled animal carcass is submerged in scalding water, preferably between
about 60-80 degrees Celsius, more preferably between about 65-75 degrees Celsius and still more
preferably between about 68-70 degrees Celsius, for at least 20 seconds, preferably for between
to 60 seconds and most preferably for between 30 to 45 seconds. This results in a scalded
animal carcass in which the hair is less tightly embedded in the epidermal layer of the skin. In
some embodiments, the scalding water may be saltwater.
In block 106, the scalded animal carcass is de-haired. This may be accomplished, for
example, by tumbling the scalded animal carcass in a de-hairing machine. The result of block
106 is a de-haired animal carcass which is then suspended at block 108. For example, a crossbar
may be driven through the hind legs of the de-haired animal carcass, such as at the proximal side
of the calcaneus (ankle joint), and then the crossbar may be hung from a hook depending from
the ceiling of the abattoir in which the method 100 is performed. The hook may depend from a
rail system to facilitate movement of the animal carcass. Optionally, at this stage, any remaining
small patches of hair that were not removed at block 106 can be scraped away, for example using
a clean, sanitized, dull knife.
In block 110, while the de-haired animal carcass is suspended, the epidermal layer of the
de-haired animal carcass is burned so that a majority of the epidermal layer is charred. The term
"majority", as used in this context, refers to outer surface area. If the animal was bled from the
cervical (neck) are, this area may be subjected to more significant charring. The burning is
preferably performed with a propane torch operating at up to 500,000 BTU. For example, a
handheld propane torch may be used by a human operator, or one or more propane torches may
be mounted on a specialized machine. Other suitable burning methods may also be used. If hair
remains on the de-haired animal carcass and is charred, the charred hair can be scraped away and
the underlying epidermal layer further charred. The result of block 110 is an externally charred
animal carcass. Where the animal carcass is an ungulate carcass, in optional block 112 the feet
are burned to an extreme char such that the corneum (hooves) are burned away to expose the
distal phalanx bones and lamina. In this context, "burned away" means that the hooves are burned
sufficiently to be knocked free of the feet. In block 114, the externally charred animal carcass,
while still suspended, is pressure washed. Preferably, the pressure washing is performed using
clean water (e.g. from a well with chlorination, or a municipal water supply) at a temperature
between about 4 degrees and about 12 degrees Celsius, preferably toward to cooler end of this
range. Preferably, the pressure washing is performed using water at a pressure between about
1,000 and about 1,800 PSI, preferably between about 1,200 and about 1,600 PSI and more
preferably about 1,500 PSI and may be performed using conventional pressure-washing
apparatus, suitably sanitized. The pressure-washing at block 114 removes any excess char
resulting from the burning performed at block 110, leaving a pressure-washed animal carcass.
In block 116, the pressure-washed animal carcass is eviscerated, that is, the pressure-
washed animal carcass is cut open and the viscera, including the lungs, heart, liver, stomach and
intestines, are removed, resulting in an eviscerated animal carcass. Preferably, the pressure-
washed animal carcass is eviscerated while hanging for sanitary reasons. Evisceration may be
performed by hand, using a knife to cut the ventral side of the thorax in the caudal direction into
the abdomen, and a brisket saw or other suitable tool may be used to open the ribcage, and the
viscera then removed by hand. Automated or partially automated evisceration is also
contemplated. Optionally, at this stage any charred hair remaining on the pressure-washed animal
carcass can be trimmed away by removing a portion of the epidermal layer underlying the charred
hair. In block 118, the eviscerated animal carcass is internally washed so that there is now an
internally washed animal carcass. Internal washing may comprise flushing the thoracic-
abdominal cavity with cold, clean water and may further comprise flushing water through the
nose and throat. The water used for internal washing is preferably at a temperature between about
4 degrees and about 12 degrees Celsius, preferably toward to cooler end of this range. Then, in
block 120, the internally washed animal carcass is chilled to a temperature of between 0 degrees
Celsius and about 4 degrees Celsius, for example in a commercial refrigerator.
Optionally, after chilling the internally washed animal carcass, the feet and/or the head
may be cut off the chilled animal carcass; preferably the feet and the head are left on the chilled
animal carcass. Additionally, if desired, the ears may be cut off, for example before bleeding, or
after bleeding but before scalding, or when trimming away charred hair or at another suitable
stage in the process.
While the presently described methods may be applied to cows without departing from
sanitary standards, certain jurisdictions may have additional processing requirements relating to
cows because of concerns with bovine spongiform encephalitis (BSE), colloquially known as
“mad cow disease”. Thus, a cow processed according to the presently described methods would
be sanitary, even if other regulations prohibited the sale of processed beef carcasses that retain
the head and spine for reasons unrelated to sanitary standards. Accordingly, the presently
described methods may be applied in such jurisdictions as may now or in the future permit the
sale of intact beef carcasses including the head and spine, but should of course not be used where
such sale is prohibited.
Certain illustrative embodiments have been described by way of example. Those of skill
in the art will appreciate that various adaptations and modifications can be made without
departing from the scope of the claims.
Any discussion of documents, devices, acts or knowledge in this specification is included
to explain the context of the invention. It should not be taken as an admission that any of the
material forms a part of the prior art base or the common general knowledge in the relevant art
in New Zealand on or before the priority date of the disclosure herein.
Where the terms “comprise”, “comprises”, “comprised” or “comprising” are used in this
specification, they are to be interpreted as specifying the presence of the stated features, integers,
steps or components referred to, but not to preclude the presence or addition of one or more other
features, integers, steps, components to be grouped therewith.
Claims (14)
1. A method for processing an intact animal carcass, the method comprising, in order, after an animal has been bled to produce a bled animal carcass and while a head and feet of the bled animal carcass remain attached: (i) submerging the bled animal carcass in scalding water for at least 20 seconds to produce a scalded animal carcass; (ii) de-hairing the scalded animal carcass to produce a de-haired animal carcass; (iii) suspending the de-haired animal carcass; (iv) burning an epidermal layer of the de-haired animal carcass while suspended so that a majority of the epidermal layer is charred so as to produce an externally charred animal carcass; (v) pressure washing the charred animal carcass while suspended to produce a pressure- washed animal carcass; (vi) eviscerating the pressure-washed animal carcass to produce an eviscerated animal carcass; (vii) internally washing the eviscerated animal carcass to produce an internally washed animal carcass; and (vii) chilling the internally washed animal carcass to a temperature of between 0 degrees Celsius and about 4 degrees Celsius to produce a chilled animal carcass.
2. The method of claim 1, wherein de-hairing the scalded animal carcass comprises tumbling the scalded animal carcass in a de-hairing machine.
3. The method of claim 2, further comprising, after tumbling the scalded animal carcass in the de-hairing machine, scraping away remaining hair.
4. The method of claim 1, further comprising trimming away charred hair by removing a portion of the epidermal layer underlying the charred hair.
5. The method of claim 1, further comprising cutting ears off of the head.
6. The method of claim 1, wherein the intact animal carcass is an ungulate carcass.
7. The method of claim 6, further comprising, before pressure washing the charred animal carcass, burning away hooves to expose distal phalanxes thereof.
8. The method of claim 6, wherein the ungulate carcass is one of a goat carcass, a pig carcass and a cow carcass.
9. The method of claim 1, wherein the intact animal carcass is a rodent carcass.
10. The method of claim 9, wherein the rodent carcass is a capybara carcass.
11. The method of claim 1, further comprising, after chilling the internally washed carcass, cutting the feet off the chilled animal carcass.
12. The method of claim 1, further comprising, after chilling the internally washed carcass, cutting the head off the chilled animal carcass.
13. The method of claim 1, wherein bleeding the animal is a first step in the method.
14. The method of claim 13, wherein the animal is a live animal and bleeding the animal kills the animal.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA3043088A CA3043088C (en) | 2019-05-10 | 2019-05-10 | Method of processing an intact animal carcass |
CA3,043,088 | 2019-05-10 |
Publications (2)
Publication Number | Publication Date |
---|---|
NZ762203A NZ762203A (en) | 2021-04-30 |
NZ762203B2 true NZ762203B2 (en) | 2021-08-03 |
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