An apparatus for assessing compliance with animal welfare on an animal for slaughter. The apparatus has an image capture unit with a capture region in which a section of a surface of the animal is optically captured and in which pixels are captured. The capture unit provides pixel data in a transmittable manner. The apparatus has an evaluation unit connected to the capture unit to capture the pixel data. A normative model of the animal is stored in the evaluation unit and represents a formation of animal-related features conforming to animal welfare. The evaluation unit relates the pixel data to the model and determines a deviation of the pixel data from the model and provides the deviation as a deviation of the animal from the model in a form that can be output. A method for assessing compliance with animal welfare is carried out on the apparatus.

An apparatus and method for applying an antimicrobial agent to whole or split animal carcasses include a closed or essentially closed chamber for limiting the escape of antimicrobial agent to the environment during antimicrobial treatment of the carcass. In one embodiment, a series of carcass cabinet panels moves in line with the passing animal carcass and forms an enclosure around the carcass by means of panels closing ahead of and behind the carcass. In another embodiment, the direction and spray pattern of positively charged aerosolized antimicrobial particles in a carcass cabinet is controlled by attracting the particles to preselected negatively charged regions within the carcass cabinet.

A method for processing beef includes the steps of preparing a beef carcass for butchering, reducing the carcass temperature by 20 degrees Fahrenheit, removing primal cuts from the carcass, cooling the primal cuts to 32-34 degrees Fahrenheit, and packaging the primal cuts. To prepare the beef carcass, the head of the cattle is removed and the carcass is eviscerated. The carcass is then cooled for approximately three to four hours to lower its temperature to 75-85 degrees in preparation of removing the primal cuts. After this, the carcass is arranged on a butchering device and the primal cuts are removed. The cuts are then packaged and placed in a cooler for approximately 60 minutes to reduce their temperature to 32-34 degrees Fahrenheit, at which time they are prepared for distribution. The entire beef processing method, from kill floor to packaging and cooling, will be complete within 24 hours.

A method for processing beef includes the steps of preparing a beef carcass for butchering, reducing the carcass temperature by 20 degrees Fahrenheit, removing primal cuts from the carcass, cooling the primal cuts to 32-34 degrees Fahrenheit, and packaging the primal cuts. To prepare the beef carcass, the head of the cattle is removed and the carcass is eviscerated. The carcass is then cooled for approximately three to four hours to lower its temperature to 75-85 degrees in preparation of removing the primal cuts. After this, the carcass is arranged on a butchering device and the primal cuts are removed. The cuts are then packaged and placed in a cooler for approximately 60 minutes to reduce their temperature to 32-34 degrees Fahrenheit, at which time they are prepared for distribution. The entire beef processing method, from kill floor to packaging and cooling, will be complete within 24 hours.

The invention relates to an animal body measuring apparatus, designed to individually detect features of slaughtered animal bodies that are conveyable in a row at a distance from each other and along a path, in particular poultry bodies, which measuring apparatus comprises at least one sensor, a measurement passage space for conveying the animal bodies through along a measurement passage path, on which at least one said sensor is arranged, and a holding means. The holding means comprises a movement means, by means of which said sensor, by moving the sensor back and forth, is displaceable between the measurement position lying within the measurement passage space and an outer position permitting free passage of the animal bodies, which outer position as such lies completely outside the measurement passage space. A processing apparatus for removing the meat of slaughtered animal bodies, in particular gutted bodies of poultry whose extremities have been detached, comprises at least one measuring apparatus of the stated design.

The invention relates to an animal body measuring apparatus, designed to individually detect features of slaughtered animal bodies that are conveyable in a row at a distance from each other and along a path, in particular poultry bodies, which measuring apparatus comprises at least one sensor, a measurement passage space for conveying the animal bodies through along a measurement passage path, on which at least one said sensor is arranged, and a holding means. The holding means comprises a movement means, by means of which said sensor, by moving the sensor back and forth, is displaceable between the measurement position lying within the measurement passage space and an outer position permitting free passage of the animal bodies, which outer position as such lies completely outside the measurement passage space. A processing apparatus for removing the meat of slaughtered animal bodies, in particular gutted bodies of poultry whose extremities have been detached, comprises at least one measuring apparatus of the stated design.

An animal hide removal apparatus is provided. The apparatus may have a plurality of pulleys and winches that are associated with cables that are selectively connected to a carcass. Operation of the winches moves the cables in opposite directions to remove the hide from the animal.

A system for processing a carcass or carcass part of a porcine, bovine, ovine, or caprine slaughter animal involves a plurality of processing steps. The system includes a primary transport system that includes an overhead conveyor and a plurality of carriers for holding a carcass or carcass part, a plurality of processing stations, which processing stations are arranged along the track, each of the processing stations being adapted to carry out one or more processing steps on a carcass or carcass part, wherein in at least one processing station a step of removing a part of the carcass or carcass part is carried out, a secondary transport system, which secondary transport system is arranged adjacent to the processing station in which said part is removed from the carcass or carcass part, which secondary transport system is adapted to receive said part.

A meat quality and yield improvement process comprises hanging the hind leg(s) of a carcass and applying an additional pulling force of from 50 to 500 kgf to the leg and back muscles of the carcass. The additional force stretches the muscle filaments of the leg and back muscles and is maintained until rigor is complete. The hind leg(s) of the carcass may be hung at an angle of 90 to 170 degrees to the vertical.

A novel pig body scalding system, includes a scalding pool body. A separating fence in the middle of a scalding region in the scalding pool body divides the scalding region into a high-speed scalding and constant-speed scalding region; moreover, the two sides of the separating fence has a high-speed and a constant-speed scalding track corresponding to the to the high-speed and constant-speed scalding region respectively. The starting end of the high-speed scalding and that of the constant-speed scalding track can be connected with the same wobbling track, and wobbling track is located at the tail end of a pig body hanging track; an infrared thermometer and pressure sensor connected with a control system is provided below the pig body hanging track. The scalding system can perform targeted scalding on each pig body according to the condition of each pig body, thereby greatly reducing the influence of scalding on pork quality.