1 practical training

№1 practical training
Types and processes of meat enterprises.
In the process of fattening cattle, fat begins to accumulate in some parts of the animal's body. First, fat accumulates at the point where the tail joins the body, then on the rump, on the last two ribs, on the upper part of the legs, and on the chest and shoulders. Depending on the degree of fatness of the animal, the fat tissue in its body increases. Also, the layer of fat under the skin thickens.
The degree of fatness of cattle is determined by looking at their appearance and by touching some parts with their hands. Also, special attention is paid to the chest, shoulder, belly and thigh parts of the animal.
In determining the degree of fatness of sheep and goats, the main attention is paid to the shoulder muscles, rump and ribs, and the mass and shape of the buttock of sheep with humps.
Table – 1
Meat and fat yield according to leanness and fatness of cattle (percentage based on live weight)

№	Cattle obesity	Meat	fat
1.	In case of high obesity	47,0-50,3	3,3-6,4
2.	When you are moderately obese	44,2-48,4	2,3-4,4
3.	In case of below average obesity	40,9-45,2	1,3-2,2
4.	When you're skinny	37,2-41,0	0,5-0,8
	Category 1 bakers	50,0	2,3
	Category 2 bakers	48,0	0,8
	Calves of category 1 and 2	52,3	0,68
	Skinny calves	42,0	-

Animals slaughtered in meat processing plants and poultry houses are evaluated according to the quality of meat and sent to foreign sales lots. All types are evaluated based on beef and half-breed veal.

According to the degree (category) of fatness of beef, stamping is accepted in a certain form. This seal will contain the name of the region, the number of the enterprise and the word "veterinary inspection". The diameter of the seal is 40 mm, and it is pressed mainly on beef and veal of the 1st category. Beef and veal of the 2 categories are stamped with a four-corner seal of 40 mm on each side. If the beef and veal are extremely lean, then a triangular seal with 45-50 mm on each side is pressed. In this way, the product is sent to foreign trade lots.
In order to select a place for the construction of a meat processing plant, the sanitary regulations approved by the "State Sanitary Inspection" are strictly followed. In general, if possible, the meat plant is partially built on a higher ground and the land is chosen for the drainage of snow and rainwater. If there is no such land, it is necessary to build arrangements for draining snow and rainwater in other ways.
The land intended for construction should not be swampy or sinking. It is desirable that underground water should be at least 3-3.5 m below the ground level. The perimeter of the combine must be surrounded by a wall at least 2 m high. It is allowed to make a fence at the main entrance. Places for storing cattle before slaughter can be built next to the combine.
The production and auxiliary workshops at the combine include:
1. Animal reception and storage room
2. Slaughter and dismemberment room
3. Dairy processing room
4. Nimta slicing and semi-finished ingredients preparation room
5. Sausage production room
6. Oil processing room
7. Blood processing room
8. Tanning and processing room
9. Water tank
10. Technical semi-finished products production room
11. Additional and auxiliary workshops
12. Warm room
The walls of the combine and aviary workshops should be smooth semi-circle, it should be convenient for washing, cleaning and disinfection (disinfection) activities. The floors of all shops (cattle slaughter, product processing, intestines, internal organs, albumen, sausages, semi-finished products, medical equipment, etc.) are covered with metal plates, and glazed plates are laid on the walls and floors of the corridors. must be. The floor of the workshop should have free flowing water, as well as hot and cold water. Tools and equipment in enterprises where meat and meat products are processed must be quickly washed, cleaned and sanitized. The tops of the tables should be covered with stainless tins or marble slabs.
Figure 1

Aviary
Meat plants and shops in them. Meat processing plants are a large fully mechanized enterprise, which includes: a warehouse, main production and auxiliary workshops, as well as an office building.
In addition, it is suitable for the purpose of housing for work, kindergartens, kitchens, sports fields and other buildings. Main shops: beef base, cattle storage shop, slaughter and butchering shop, waste processing shop, as well as intestine, leather salting, technical products, albumin, medical preparations, sausages, canned goods, somsa, chala from ready-to-eat, meatpacking, grocery stores, ice cream parlors, and more.
Auxiliary and additional shops: meat freezing shop, boiler room, auxiliary station, water supply shop, sewerage and hygiene shop, barrel-making shop are among them.
A special building and rooms will be allocated for veterinary and sanitary control. In general, 5-7-story buildings are used for large meat processing plants, 4-5-story buildings for medium ones, and 2-3-story buildings for small ones. Their production capacity will also be different. For example, if large ones slaughter more than 1000 cattle in one shift and produce 10 tons of meat, on average 50-1000 cattle are slaughtered and 6 tons, small ones slaughter 50-150 cattle and 2-4 tons of meat will have the opportunity to prepare.
In general, all shops in the meat processing plant are connected to each other, which allows the operation of the processing plant to be carried out at a high level.