Project work. ZBC Roskilde The Danish Meat Trade College 07/08/ /10/2017 By: Lovasi Cintia

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1 Project work ZBC Roskilde The Danish Meat Trade College 07/08/ /10/2017 By: Lovasi Cintia

2 About me: -My name is Cintia Lovasi. I am 15 years old. I learn to be a butcher, I started my second year in September. - I like rock music, I have gothic style. I like motorcycle, black color and everything which is black. My favorite free time activity is walking with my dog, her name is Angel. I have a boyfriend and I really, really love him. In my free time I like to walk in the forest and I really like it. I like to play with my xbox. - I am from Hungary, and I live at Budapest. -I really want to be butcher. I like butcher profession. I've chosen this profession because I really like pig slaughtering and deboning. 1

3 Contents 4. Firs aid 5. Fire fighting 6. Microbiology 7. Microbiology 8. Hygiene 9. Industry knowledge 1ö.Retail and Convenience 11.Shoulder deboning 12. Shoulder deboning ( main and by product) 13.Shoulder deboning (waste) 14. Slaughterline 15. HACCP 16. Tools 17. Knives and other equipment 18. Breeding system 19. Animal welfare 20. Animal anatomy 21. Calculation 2

4 First aid Early recognition Early CPR Early defibrillation Advanced care and call for help Be aware of other hazards, such as: traffic conditions flammable liquids/gases high oxygen concentration 3

5 Fire Fighting 4

6 Microbiology Microorganisms: They need: - Humidity Types: - Salmonella - Heat - Yersinia - ph - Campylebacter - Oxygen - Clostridium - E-coli - Listeria Water types: - medium hard: mg/l CaCO3 In Denmark we have very hard water! E-coli: - hard: mg/l CaCO3 - very hard: 181- mg/l CaCO3 Mainly the bad hygiene cause this, because it live in the intestines It can cause bloody diarrhea and some kidney problem Sometimes it can cause death, but when somebody alive the serious infection, maybe need a kidney transplant 5

7 Salmonella: Most often occurring bacteria When people eat the contaminated meat, they got the disease. It can cause headache, vomiting, stomach problems and high fever Listeria: This bacteria live in our and also in the animals body, but it can cause disease only special cases/bad hygiene/ It is very dangerous for the pregnant womans!. When you got the disaese, first you think, you have just some small stomach problem. 6

8 Hygiene Personal Hygiene You need to be healthy. Infectious disease >>> do not work with food You need to inform your employer, if you get sick. Wash your body and hair at least once a day Always wash hands! Production Hygiene Meat on the floor >>> call the supervisor/boss Do not go outside in white clothes Temperatures o Deboning room: max 12 C o Meat: max 7 C o Offal (liver, heart, etc.): max 4 C o Knife disinfection: min. 82 C Always check the final product: o Physical check (cartilages, metal pieces, other foreign materials) Cleaning Hygiene Clean equipment and tools From the top to down From the clean area to the dirty area 7

9 Danish Crown: Bigger slaughterhouses: Saeby ( weekly cut ) Hernina ( weekly cut) Horsens ( weekly cut ) Blans ( weekly cut) Ringsted ( weekly cut) Ronne ( weekly cut) Industry knowledge - These slaughterhouses total 6000 workers. - The world s biggest export country million pigs transport to Germany. - Export to 160 countries. - China buy a lot of byproducts, Germany and other country main product. 8

10 Retail and Convenience We learned about retail boning ham, middle and we tried the sausage making. We did convenience food and I really liked these two days because I could develop cooking skills. Meatballs Stuffed chicken breast 9

11 Shoulder deboning: Main products when neck fillet and boneless shoulder. ( kép) By products when the shank rind, neck fat, neck bone, fat trimming, jowl, production meat and shank meat Waste when gland, cartilages, bloody meat, shank bone, pipe bone, shoulder blade and tendon Steps: 1.Remove neck bone 2. Remove neck 3.Remove the jowl 4. Derinding shoulder 5. Remove blade bone 6. Remove shank bone 10

12 7.Remove pipe bone 8. Trimm and control Main product: Shoulder Neck file By product: Shank rind Shank meat Neck Fat 11

13 Neck bone Fat trimming Jowl Production meat Waste: Pipe bone Blade bone Shank bone Gland Cartilage Bloody meat 12


15 HACCP The Seven Basic Steps to HACCP 1. Conduct a Hazard Analysis 2. Identify Critical Control Points 3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Establish Corrective Actions 6. Establish Verification Procedures 7. Record Keeping Procedure H: Hazard A: Analyzis C: Critical C: Control P: Point For each problem the HACCP team must identify from which raw materials or where during the process the problem occurs. 14

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21 Tools White dress: Protective gears: Gloves Apron hair and bearded protector 20

22 Knives and others equipment: Deboning knife: Sort knife: Deboning and sorting knife: Others: Ergo steel/clicker Hand saw Axes Rib puller 21

23 Breeding system The Sow First we have the sow: this is the name of the female pig, once it has farrowed (had piglets). Pregnant Gilt Pregnant gilt is a female pig, which is pregnant for the first time. (Maiden) Gilt A female pig is named (maiden) gilt, when it has not yet been fertilized. Piglets Piglets are pigs of both sexes with a weight below 20kg. They are later named respectively (maiden) gilts and young boars. Porkers Common for all of them is that they are named porkers, when their slaughtered weight is below 50kg. Boars A few of the young boars get to grow up, so that they might be used for breeding. They are named breeding boars. 22

24 Animal welfare: 1. Pigs shouldnt be feed hours before slaughtering. 2. Never mix pigs from different farms. 3. Trucks should arrive at a predetermined time. 4. Transport vehicles should be optimally equipped with a non-slip flooring, pens holding 15 (max. 20) pigs and effective ventilation. 5. Off-loading ramps should be non-slip with a rubber surface. 6. The holding period before slaughter should be at least 2-3 hours. 7. Pigs should be kept in the same pen during lairage. 8. Holding pens should have good ventilation, solid walls and watering facilities. 9.Very important the proper spaceduring transport of 0.42 m2 and in the holding pen of 0.62 m2/100 kg pig. 10. Pigs should be driven to stunning as considerately as possible with use of an electric goad only in the area immediately before stunning 11. For managers and workers in the polluted area should be involved in an education. PSE: for stress DFD: aggressive behavior 23

25 Animal Anatomy Danish pork races: Landrace The Danish Landrace is a robust animal with strong legs robust as well good meat quality. Danish Yorkshire Pigs have a high lean meat percentage, high daily gain, high feed efficiency and a good meat quality. Danish Duroc Danish Duroc produces large litters and rapidly growing finishing pigs with good feed efficiency and lean meat percentage. An additional benefit is the production of carcasses with good meat and eating quality. 24

26 Calculation HAM - YIELD CONTROL Input kg kg Invested Price per kg 2,7 Earned AVARAGE % - optimal % ( + ) or ( - )to the standard Article kg. % stand % Dev. % /kg Dev. in all stand kg stand Boneless ham , ,21 4, , , Skin ,89 11,5 6,39 0,6 1916, , Fat trimmings ,69 1,3 4, , Production meat ,22 3,2 0, , Shank meat 891 1,78 3,1-1,32 1,8-1186, , Inguinal fat ,35 2 1,35 2,1 1419, , Bones ,98 9,2 0, , Tail bone ,76 0,8 4,96 0,6 1487, , Waste-destruction 266 0,53 0,9-0,37 0,1-18,40 26, PROFIT Profit or Loss in relation to purchase 13497,00 Profit or Loss in relation to standard ,00 we could have more!!! =