Bleeding Area

BLEEDING AREA

  • Blood is collected in shallow trays or basins or a separate channel be constructed.
  • The bleeding trough should be at least 1.5 m wide, possess a good gradient, side walls of the same height, and two drains, one for blood only and the other for water. 
  • The length of the bleeding line depends on throughput and the system of conveying carcasses 
  • The bleeding trough has two points for the reception of blood: one at the actual point of sticking where the greater volume of blood will be handled; and thereafter a longer gradual slope that collects ‘drip’ blood classed as inedible. 
  • The bleeding trough must have smooth impervious surface, often a suitable grade of stainless steel. 
  • For hygienic bleeding for edible purposes, the stainless hollow knife combined with cleanliness and a sodium citrate/phosphate anticoagulant is used.
  • The knife is held in the wound by hand, by a rotating endless screw; or by other means. 
  • For small meat plants individual containers are used for holding the blood 
  • For large throughputs and high rates of slaughter several blood draining knives (as many as 14) can be used in a ‘carousel’ which rotates synchronously with the bleeding conveyor. 
  • Arrangements to be made for routine sterilization of the knives and adequate staff to man this additional operation. 
  • The hollow knife is made of stainless steel in two sizes, for cattle and pigs. 
  • Consist of a tubular handle with a defector plate and two blades set at right angles to each other. 
  • They are easy to strip for sharpening and cleaning and are combined with an anticoagulant dispensing tube. 
  • The broad blade should be directed in the longitudinal direction of the animal 
  • A collagen tubing connects the knife to containers where the blade is cooled prior to collection. 
  • A system which correlates each batch of blood to the carcass from which it originates must be operated so that if a carcass is subsequently condemned the blood from that animal may also be condemned. 
  • In the bleeding trough for sheep and pigs both sides are enclosed and have a width of 1.1-1.2 m. 
  • For sheep the overhead bleeding rail is 2.7 m high, and dressing rail is 2.3 m high. 
  • For pigs the overhead bleeding and dressing rails should be 3.4 m high.

Click here to view bleeding area plan and bleeding pen  
Last modified: Thursday, 12 April 2012, 8:45 AM