Hog Slaughtering and Dressing Systems

Excerpts from the report: This study was made to compare the relative efficiency and operating costs of methods and equipment and facility layouts used in slaughtering hogs. The study covered all operations performed from the time hogs enter the stunning chute until the dressed carcasses are weighed, excluding work on byproducts. During the course of the study, it was found that the various methods and equipment were most commonly found in three arrangements or systems. They are identified in this report as the gravity rail, the powered rail, and the chain conveyor systems. The terms are derived from the method by which hogs are moved through the bleeding area. The most efficient methods of performing operations in each system were determined, and the operating costs of the three systems were compared. Layouts were developed to show the most efficient arrangement for each system, as found in the study

Cattle Killing-Floor Systems and Layouts

Excerpts from the report: The slaughtering industry, usually has used one basic system to perform killing floor operations--the bed-type system. This system requires manual performance of most operations. In recent years new systems designed around complex and mechanized equipment have been developed. The purpose of this study is to compare the relative efficiency of the bed system and two of the newer systems and to develop a layout for each system that provides for maximum operating efficiency. Comparisons are based on a plant handling 50,000 cattle annually and slaughtering at the rate of 24 head per hour. Because the weights of cattle slaughtered materially affect the labor and equipment requirements, the assumed dressed weights are 500-700 pounds. Research was conducted on cattle killing floors in 14 slaughtering plants in Colorado, Kansas, Nebraska, and Texas, and covered most basic variables affecting labor and equipment requirements

Cattle Kill-Floor Efficiency

Kill-floor efficiency was studied at 25 beef slaughterhouses processing 12 to 50 head per hour. Detailed time-and-motion data from four plants are analyzed, and suggestions for improving production efficiency are given. The information in this report may be used to estimate labor and equipment requirements for new plants and to evaluate the efficiency of work methods in existing facilities

Independent Meat Packing Plants in Texas.

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Improving Methods and Facilities for Cattle Slaughtering Plants in the Southwest

Excerpts from the report Introduction: Many changes have occurred in the meat industry in the Southwest in recent years. Among the more important changes has been the increased number of small specialized cattle slaughtering plants which are located near both livestock producing areas and meat consuming centers. Many of these plants have developed since 1940. Few of these plants were planned and constructed with the benefit of technical assistance. As a result, the arrangement of component parts of most plants does not provide for a direct flow of products between departments with a minimum of handling. Work stations are not always located to provide the shortest distances of movement for meat products. The result is excessive labor. A majority of these smaller plants are also plagued with inadequate space for chilling and holding meat. Some plants are still operating with obsolete equipment. This study was undertaken to: (1) Measure the relative efficiencies of various work methods and types and combinations of types of equipment used in one-bed slaughter plants; (2) compare the various combinations of work methods and equipment to determine their effects on total plant costs; (3) determine the effects of carcass weight on labor and equipment requirements; and (4) develop layouts with equipment arrangements

Layout Guide for Small Meat Plants

Excerpts from the report: Given the requirements of the Wholesome Meat Act, as the 1967 revision of Federal Meat Inspection Act is commonly called, the average small meat processor has a choice of four courses of action: remodeling his plant to qualify for certification; building a new plant; confining himself to custom (exempt) work; or going out of business. The need of small operators for assistance with plant design and layout has not gone totally unrecognized. This study was undertaken after the Meat Handling and Facilities Research group of Agricultural Research Service had received a number of requests from processors for assistance with plant design and layout. About 60 small operators were assisted over a 2-year period. Of these, about 40 percent chose to remodel, and the rest chose to build new plants. In addition, architects and builders were assisted in making plans for their customers. The researchers made no attempt to ascertain if any plan represented a sound investment. The project has been evaluated, and the drawings and some of the information derived from it are presented here

Layout Guide for Small Meat Plants

Excerpts from the report: Given the requirements of the Wholesome Meat Act, as the 1967 revision of Federal Meat Inspection Act is commonly called, the average small meat processor has a choice of four courses of action: remodeling his plant to qualify for certification; building a new plant; confining himself to custom (exempt) work; or going out of business. The need of small operators for assistance with plant design and layout has not gone totally unrecognized. This study was undertaken after the Meat Handling and Facilities Research group of Agricultural Research Service had received a number of requests from processors for assistance with plant design and layout. About 60 small operators were assisted over a 2-year period. Of these, about 40 percent chose to remodel, and the rest chose to build new plants. In addition, architects and builders were assisted in making plans for their customers. The researchers made no attempt to ascertain if any plan represented a sound investment. The project has been evaluated, and the drawings and some of the information derived from it are presented here

Beef Carcass Boning Lines -- Operations, Equipment, and Layouts

Excerpts from the report: This study included plants located in the Southwest and Midwest. Detailed industrial engineering studies were made at nine selected boning lines, and 11 additional lines were visited to obtain background information. Fourteen of the boning lines studied were a part of individual slaughtering plant operations. Six were in separate boning houses that usually obtained carcasses for boning from several slaughterers. The objectives of this research on beef carcass boning lines were to compare the relative efficiency and operating costs for the table and conveyor systems, and to develop guidelines and efficient layouts for use by the meat industry in planning the optimum boning line for its needs