This document provides an overview of equipment used in the meat and poultry industries. It describes various types of equipment used for cutting, grinding, mixing, stuffing, smoking, packaging and other processing of meat. For poultry, it outlines equipment such as electric water bath stunners, scalding tanks, feather plucking machines, eviscerators, chillers and packaging equipment. The document serves as a reference for the major industrial equipment involved in mechanized meat and poultry processing.

1. EQUIPMENTS USED IN MEAT ANDPOULTRYINDUSTRY
Submitted by-
Sibo Boro(FPL14014)
Nabendu Das(FPL14018)
Girija Brahma(FPL14015)
Ninja Begum(FPL14017)

2. CONTENTS
I. Meat processing
II. Equipments used in meat processing
1. Two different cutting system
2. Bowl cutter(bowl chopper)
3. Piston stuffer
4. Clipping machine
5. Smokehouses
6. Combined equipment
7. Brine injector
8. Tumbler/massager
9. Vacuum packaging machine
10. Mixer/blender
11. Emulsifying machine
12. Frozen meat cutter
I. Poultry Introduction
1. Electric water bath stunner
2. Killing machine
3. Hot water scalder
4. Feather plucker machine
5. Head puller
6. Rotary foot unloader
7. Carcass and foot unloader
8. Vent cutter
9. Eviscerator
10. Evisceration trough
11. Inside carcass washer
12. Neck breaker
13. Screw chiller
14. Water dripper
15. Packing machine
16. Shackle washer

3. MEAT PROCESSING
 Meat processing involves a wide range of physical and chemical
treatment methods, normally combining a variety of methods. Meat
processing technologies include:
 Cutting/chopping/comminuting (size reduction)
 Mixing/tumbling
 Salting/curing
 Utilization of spices/non-meat additives
 Stuffing/filling into casings or other containers
 Fermentation and drying
 Heat treatment
 Smoking

4. EQUIPMENT USED IN MEAT PROCESSING:
 In modern meat processing, most of the processing steps can be mechanized.
 The major items of meat processing equipment needed to fabricate the most commonly known meat
products are listed and briefly described hereunder.
MEAT GRINDER (MINCER) :
 A meat grinder is a machine used to force meat or meat trimmings by means of a feeding worm
(auger) under pressure through a horizontally mounted cylinder (barrel).
 A cutting system consisting of star-shaped
knives rotating with the feeding worm
and stationary perforated discs (grinding plates).
 If frozen meat and meat rich in connective tissue
is to be minced to small particles, it should be
minced first through a coarse disc followed
by a second operation to the desired size.

5. TWO DIFFERENT CUTTING SYSTEM:
I. The “Enterprise System” :
Used in smaller meat grinders with orifice
diameters upto 98 mm and consists of
one star knife, sharpened only on the side
facing the disc, and one grinder plate.
Hole diameters varies from 13 to 5 mm
II. The “Unger System”:
Used in meat grinders with orifice diameters
up to 440 mm and consists of the kidney plate,
one or two cutting knives (star knives)
sharpened on both edges and one or two
grinder plates

6. BOWL CUTTER (BOWL CHOPPER):
 Meat chopping equipment designed to produce
small or very small lean meat and fat particles.
consists of horizontally revolving bowl, curved knives
rotating vertically on horizontal axle at high speed
upto 500rpm.
 Equipped with strong cover which protects
against accidents and design plays crucial
role in the efficient of the chopping process by
routing the mixture flow.
 Equipped with thermometer.
 Modern large scale operate under vacuum,
helps to improve color and texture by keeping
oxygen out of meat mixes and avoid air pockets.

7. PISTON STUFFER:
 Used for filling all types of meat batter in casings,
glass jars, cans, etc.
 A piston is moved inside a cylinder forcing the meat
through the filling nozzle into the containers.
 Sometimes simple hand-held funnels are used to push
meat mixes into casings.
 Modern filling machine for large operation designed as
continuous vacuum stuffers, enclosed air is removed
from the product, improve color and texture of finished
product.

8. CLIPPING MACHINE:
 Small aluminium sealing clips the
sausage ends.
 Casing brakes slow release the shirred
casings from filling horns ensuring tight
filling. Then filled casing segment are
clipped in portions.
 Generally used in large operation and
mostly operated by compressed air.
 For medium-scale, manually operated
hand clippers are used.

9. SMOKEHOUSES
Tradition and small –scale operation:
 Burning damp hardwood sawdust,
heating sawdust or log, etc.
Modern smoke generation:
 Burning/smouldering of saw dust
 Smoke generation through friction
 Smoke generation through steam

11. COMBINED EQUIPMENT:
Modern facilities can combine smoking, cooking and cooling operations and continuous
process.
Parameter: Temperature upto 100 ºC and RH upto 100%.
Refrigerated Units: as fermenting/ripening room for first crucial steps in production of
fermented sausages/ram ham products (air temperature and air humidity accurately
controlled).

12. BRINE INJECTOR
 Serve for injection of brine into meat.
 Brine is water containing dissolved salt and curing substance as well as additives
such as phosphates, spices, sugar, soya protein, etc.
 Injection is done by introducing pointed needless into the muscle tissue.
 Brine injection mainly used for various types of ham, bacon and whole muscle
products.
 Brine injector should be cleaned and disinfected regularly.
 Before the injector is used, again all holes and needles should be rinsed with warm
water to avoid blockage of needle hole.

14. TUMBLER/MASSAGER
 Rotating drum with steel paddles inside
slowly moves meat causing mechanical
massaging effect.
 Salt and phosphates are added to
achieve equal brine distribution and
liberates protein extraction.
 Tumbler temperature below 10ºC to
avoid microbial growth
 Tumbler temperature below -1º C, best
temperature to extract soluble protein
from muscle meat.

15. VACUUM PACKAGING
MACHINE
 Meat product placed in vacuum bag.
 Air is removed from bag by vacuum
packaging machine and sealed.
 Mixture of gas is injected evacuating the
air, inhibit bacterial growth, stabilize the
meat color.
 Gas used are CO2 and N2.

16. MIXER/BLENDER:
 To blend meat and spices, or coarse
and finely chopped meat.
 Consists of parallel shafts .
 Various paddles mounted in shaft to
mix meat.
 Discharged through tilting by 90
degree the meat.
 Vacuum mixer are also use to mix
under vacuum, helps in development
of desirable product color and texture.

17. EMULSIFYING MACHINE:
 For very fine meat emulsion.
 Functional parts are perforated plate,
attached to which two edged blades are
rotating.
 Centrifugal pump forces pre-ground meat
through perforated plate.
 Emulsifier operates at higher speed then
bowl cutter, produce finer emulsion-like
mix.

18. FROZEN MEAT CUTTER:
 It makes frozen meat suitable for
immediate comminuting in grinders, bowl
cutter, etc. without previous thawing.
 Two types of machine used either
1. With knives cutting in vertical direction or
2. Using rotating drums with attached sharp
knives.
 Hardest frozen product can be cut by
knives cutting in vertical direction.

19. POULTRY INTRODUCTION
 Poultry are domesticated birds kept by humans for the eggs they produce,
their meat, their feathers, or sometimes as pets.
 The word "poultry" comes from the French/Norman word poule, itself
derived from the Latin word pullus, which means small animal.
 Poultry is the second most widely eaten type of meat in the world,
accounting for about 30% of total meat production worldwide compared
to pork at 38%.
 Sixteen billion birds are raised annually for consumption, more than half of
these in industrialized, factory-like production units.
 Global broiler meat production rose to 84.6 million tonnes in 2013.
 The largest producer country is USA, followed by China and India has 5th
rank.
 Poultry is available fresh or frozen, as whole birds or as joints (cuts), bone-
in or deboned, seasoned in various ways, raw or ready cooked.

20. THE ELECTRIC WATER BATH STUNNER
 The electric water bath stunner is designed
for stunning birds with electric current
before slaughtering. The use of a stunner
with appropriate parameters ensures proper
and humane poultry slaughtering.
 The electric water bath stunner is made of
stainless, acid-resistant materials and
welded polypropylene panels.
 The control box with electronic display is
based on electronic components.
 The stunning electrodes will induce an
electrical current of sufficient intensity to
disrupt the neurotransmitters in the brain.

21. KILLING MACHINE
 The first step in processing poultry after you
catch the birds is a method to restrain the bird in
order to kill it humanly. Kill cone’s or a stunning
system is the best option for small operators.
 Birds should be bled as soon as possible, within
15 seconds of stunning.
 A knife is used for cut the jugular vein and carotid
vain.
 A sharp, clean knife should be used to cut across
the front of the neck just below the head.
 Turkeys and geese must be allowed to bleed for a
minimum of two minutes, and other birds for one
and a half minutes, before plucking and
evisceration can begin.
Note : If bleed times lower than 60 seconds raise the
concern that birds might not exsanguinate prior to
entering the scalder or longer bleed times (>120 sec)
tend to lead to feather picking difficultly due to
increasing feather set post-exsanguination).
http://www.poultry.uga.edu

22. HOT WATER SCALDER
 The poultry scalder is made of stainless,
acid-resistant materials.
 It is done by immersion in tanks of hot
water known as hot water scalder.
 Penetration of water between feathers is
facilitated by pumps, placed in the scalder.
 Carcass scalding can be either soft - 55°C,
for around 2 to 3 minutes to produce yellow-
skinned birds - or hard - 57°C upwards for
around 2 minutes for production of white-
skinned birds.
 These turbines not only allow hot steam to
escape from the scalder but also pump it into
water again to provide thorough stirring.

23. FEATHER PLUCKER MACHINE
 The combined washer and picker is designed
for thorough cleaning of carcasses of loose
feathers and other remainders of processing
in in-line pickers.
 The combined washer and picker is
constructed entirely of stainless, acid
resistant materials.
 Two casings are mounted symmetrically to a
robust framework, with shafts fitted with
special rubber fingers (the so-called whips),
265 mm long each.
 Poultry carcasses are transported in shackles
of the overhead conveyor between axial
guides, which double as spraying collectors.
 The counter-rotating shafts with rubber
fingers and the water spray shower from the
collectors ensure thorough washing and clean
the feathers left over from basic picking
operations as well as other impurities

24. HEAD PULLER
 The head puller is used for removing chicken
heads after their necks are cut.
 It is made of stainless, acid-resistant materials.
 It is designed for continuous operation in typical
poultry slaughtering lines (it is usually placed
after the picking machinery).
 The machine is equipped with its own drive unit,
consisting of a gear-motor.
 The machine design allows for angular adjustment
of the pulling guides, as well as height adjustment
by means of a hydraulic lift, which makes it
possible to match the size of processed birds.

25. ROTARY FOOT UNLOADER
 The Leg Unloader is situated behind
the hock cutter in the killing line.
 The cut-off legs are safely pushed off
the shackles by stripping units.
 Brushes beneath the stripping units
prevent the legs from falling back into
the shackle.
 The shackles can be adjusted precisely
to also ensure excellent results for
layers.
 The machine is a 180° version and
yields a very high unloading result of
up to 99% of legs.
 It is also recommended that shackles
should be connected with a stainless
chain.

26. CARCASS AND FOOT UNLOADER
 The unloader is a mechanical,
operator less device, designed for
unloading processed poultry
carcasses or feet.
 The unloader is made of stainless,
acid-resistant materials and food
approved plastic.
 The unloader is mounted to a
straight section of the overhead
conveyor, where the processing
cycle has finished and shackles
must be emptied.
 The unloader is designed to work
with rack shackles.

27. VENT CUTTER
 The vent cutter is designed
for cutting and extracting
vents from poultry carcasses.
 The vent cutter is made of
stainless, acid-resistant
materials.
 . The cylinder blades are line
driven and after each cycle,
cylinder blades are then
cleaned by water.

28. EVISCERATOR

29. EVISCERATION TROUGH
 Evisceration troughs are used in manual
poultry evisceration lines and are
designed for transporting the
evisceration offal.
 The length and width of the trough is
adapted to the size and quantity of
processed poultry.
 On the rim of the trough, there are
tables for tools and water valves with
10-second time-lag switches which
ensure economical water usage.

30. INSIDE CARCASS WASHER
 The inside washer is designed for cleaning
the inside of carcasses after the
evisceration process.
 Holes drilled in the pipe provide proper
spraying after supplying water into the
carcass. The washing part is finished with
a handle. After inserting the pipe into the
carcass, water is supplied by pressing the
button on the handle.
Releasing the button disconnects water.
 Water is delivered to the washer through a
10mm hose.

31. NECK BREAKER
 The neck breaker can be retrofitted into
any evisceration line and can be supplied
for various processing capacities by
providing the required number of working
units and shackle distances.
 Adjustable breaking units allow easy
adjustment to any bird size as well as to
produce birds without neck & to leave the
neck into the neck skin after the breaking
process.
 The open design of the neck breaker
ensures easy cleaning.

32. SCREW CHILLER  Screw Chillers are made of food
grade stainless steel.
 This equipment is used to chill the
bird after the process of scalding and
de-feathering so that it can be made
ready to be stored.
 A screw with adjustable speed
transports the birds gently through
the water bath.
 By constantly blowing air into the
bottom area, good mixing of the
water and even cooling of the birds is
ensured.

33. WATER DRIPPER

34. PACKING MACHINE

35. SHACKLE WASHER
 The shackle washer is designed for
washing shackles of overhead conveyors
in poultry slaughtering plants.
 The shackle washer is made of stainless,
acid-resistant materials, and the brushes
are made of plastic. Shackles transported
by the overhead conveyor are placed
between concurrently rotating brushes and
washed by water sprayed from nozzles.
 Brushes are powered by 0.37 kW electric
motors through a motoreducer.

36. THANK YOU