The FacultySlaughterhouse represents a modernized operation for slaughter processing of cattle and pigs.
The equipment of this facility is a functionally identical copy of real operations, which includes, among other things:areas for pre-slaughter animal housing, pig and beef line, cold stores, cutting plant department, expedition and facilities for state veterinary authorities.
Within the subjects focused on hygiene and technology of meat and meat products, veterinary inspections of animals for slaughter and meat, welfare of animals for slaughter and teaching of the HACCP system, it provides students with a demonstration of real operation that precedes teaching and practice in commercial enterprises.
Within the university research, slaughterhouse space is used for specific sampling and their eventual storage.
SLAUGHTERHOUSE WORKER