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Industrial Pig Carcass Processing & Splitting Systems

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Carcass Processing

Carcass Processing is the final stage of the slaughter line before chilling. After passing health inspection, the carcass is split into two halves (sides) along the spine using a splitting saw, then thoroughly washed to remove any residual blood, bone dust, or contamination before entering the chilling corridor. Clean, split halves are the universal format for entering the cold chain.

Carcass Processing

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


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