19:46 Jul 24, 2013 |
English to Polish translations [PRO] Food & Drink / Raport from slaughterhouse | |||||||
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Summary of reference entries provided | |||
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Venting |
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Discussion entries: 2 | |
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3 hrs peer agreement (net): +1 |
Reference: Venting Reference information: 1. Overview of the current slaughtering practices for poultry 1.1. Catching and transport 1.2. Arrival at the slaughterhouse 1.3. Hanging, stunning and bleeding 1.4. Scalding and plucking 1.5. Neck slitting and foot removal 1.6. Evisceration line Various operations are carried out on this line. Head removal Venting Drawing Venting: Scissors cut a round vent in order to remove the intestines from the carcass. Great care is needed in this important operation as faecal contamination of the carcass and /or edible offal as well as contact with the operator’s hands must be avoided. This is usually a highly automated process. All kinds of automation are in use. - http://www.efsa.europa.eu/en/supporting/doc/298e.pdf - page 13 |
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