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肉厂的规模不一,从现代咸肉加工厂宰猪350头/h到小型多种动物屠宰场(small multi-species abattoir)每天宰猪30头。肉厂设计的范围很广,包括从大型屠宰场到零售肉店。 本文述及:英国的屠宰史;隔离的基本原则;屠宰场的基本设计;新发展;冷却要求;副产品;英国未来的屠宰。 一、历史 英国在二次大战以前,市镇中心大约有13000个屠宰场,大多建在商店的后院。装备简单,只有基本的屠宰设施,行为粗暴,地面肮脏,无冷藏,无检验,无控制管理。为求改善,地方管理机构建立了较大的中心屠宰点(central slaughtering points),在市中心常有典型建筑,一般都和肉类批发市场建立联系。但是,仍然存在少数小型屠
The scales of the meat factories vary from 30 slaughtered pigs per hour in modern bacon processing plants to 30 slaughtered pigs per day in small multi-species abattoirs. The meat factory has a wide range of designs, from large slaughterhouses to retail butchers. This article addresses: History of slaughter in the United Kingdom; basic principles of isolation; basic design of slaughterhouses; new developments; cooling requirements; by-products; I. History Before the Second World War in England, there were about 13,000 slaughterhouses in the town center, most of which were built in the backyard of the store. The equipment is simple, only basic slaughter facilities, rough behavior, dirty ground, no refrigeration, no inspection, no control management. In order to improve, local management agencies have established large central slaughtering points. There are often typical buildings in the city center and they are generally linked to the meat wholesale market. However, there are still a few small-scale slaughter