Why Carcass Processing Matters
· Standard Format: Split carcass halves are the global standard for pork cold chain and retail
· Chilling Efficiency: Split carcass chills faster and more uniformly than whole carcass
· Meat Quality: Thorough washing removes residual contamination and bone dust
· Traceability: Each half is stamped with inspection marks and traceability codes
Equipment Summary
Code | Equipment | Role |
E12 | Splitting Saw | Splits carcass along spine into two halves |
E13 | Carcass Washing Machine | Final rinse to remove blood, bone dust, contaminants |
Process Flow
Carcass after health inspection → Splitting Saw (midline spine split)
↓
Spinal cord removal (where required by regulation)
↓
Carcass Washing Machine (high-pressure rinse)
↓
Inspection stamp / traceability code applied
↓
Transfer to Chilling & Aging Stage