Chicken Slaughterhouse Unit, Segments, Processing, Packaging and Freezing
Savana’s production group Slaughterhouse has been constructed on an area of 55,000 square meters with a capacity of 6,000 to 8,000 pieces per hour, all machines of this industrial unit including slaughter and cutting lines, cold storage and freezing tunnels, water purification systems and Sewage, Packing System, Nuggets and schnitzel, waste processing system based on the latest technology in the world, Germany, Denmark and the Netherlands have been purchased and installed.
The slaughterhouse is the first and only line in Iran’s that used Multi Fresh and From Shrink technology for white meat packaging to provide consumers with a distinctive appearance and quality.
The slaughterhouse complex, using the most advanced RO treatment methods for chicken and sewage treatment in cooperation with consultants from Germany, the Netherlands and Iran, and the use of technology by Germany’s Huber Company, that accept can reduce the wastewater of the plant to a reasonable level. The treatment process is biologically biodegradable (SBR) and does not involve any chemical composition.
The output of this system is refined water and sludge where sludge is treated as a fertilizer used in agricultural applications after processing in this complex.
In this way, the Savana production Group once again reaffirms its commitment to saving water resources, energy consumption and environmental protection, which is a guarantor the health of the community. The process in this complex is designed without any hand involvement, and the equipment used will be able to completely evacuate the body of the bird. It should be noted that in the refrigeration process some water was absorbed by the body of the bird, which was used to solve this problem by 1500 m of chilling line, which would cause the maximum discharge of water from the bird’s body to consumers in exchange for payment of chicken meat Get more net weight. The laboratory of this slaughterhouse is equipped with the latest equipment and its experienced experts sample the products according to the new methods and after approval of the health and quality, they are allowed to package and leave the company.
The slaughterhouse is the first and only user of Multi Fresh Technology and Form-Shrink formulated in white meat packaging in Iran to provide consumers with a distinctive appearance and quality. The company’s advanced refrigerators also allow their products to be tempered in less than five hours from a positive temperature of 10 to -20 degrees Celsius so that the quality of the frozen products of the company is even higher than the fresh products on the market. Other innovations of this collection include the central database, which for the first time in Iran provides the opportunity to track the production process. Data is collected from various holding departments, including broiler breeding farms, feed mill, supermarkets, veterinary and slaughterhouses, and is recorded in the information system to provide consumers with interception code that is packaged By entering the product information, with the website of the Savana Production Group, you will find information such as the location of the poultry, breeding conditions and the type of feed consumed by the bird. At the end, the waste from the Slaughterhouse including the leg, neck, intestine, blood, etc., is transmitted separately to the waste processing line and, after fattening, is directed to the charging strain of the bite. This separation allows the meat powder to be produced with specific analysis according to the orders.
Packed MAP and under vacuum
The basis of the modified packaging process (MAP) is to reduce the amount of oxygen in the package, reducing its rate from about 20.9 percent to zero percent. By reducing oxygen in the packaging space, the growth rate of aerobic organisms and oxidation reactions will be reduced, which will increase the shelf-life of materials.
This system replaces the removed oxygen pack with nitrogen (N2), the inert gas. Occasionally, carbon dioxide is also used because it reduces the pH and thus inhibits the growth of bacteria. Carbon monoxide in meat packages is used to preserve its red color. This maintenance method allows fresh quality food products to be processed without any heat or chemical treatment used by competitive storage techniques such as canning, freezing, drying and other processes. MAP techniques are currently used in a wide range of fresh or chilled foods including half-baked foods, poultry and fish, fresh pasta, fruits and vegetables, and recently, coffee, tea, prepared foods and bakery products.
Types of packaging in Savana
Benefits of Packing with Modified Atmosphere:
• Prolonging durability by maintaining optimal qualitative properties
• Reduce waste and corruption
• Keep the product fresh without the use of hold or radiant material
• Reduce shipping costs by providing additional storage time
• Provision of cut products ready to be used
• Saving energy (such as not using thermal and cooling processes)
• No change in color and odor of the product during storage
And Packed with Modified Atmosphere (MAP) will increase the shelf life of processed meat from two to four days to two to five weeks.
And Packed with Modified Atmosphere (MAP) will increase the shelf life of chicken meat, either in full or in the form of a cut, with a primary quality preservation of up to 3 weeks.
Traditional packaging films are:
LDPE (low density polyethylene), PVC (polyvinyl chloride), EVA (ethylene vinyl acetate) and OPP (polypropylene oriented). These materials have high permeability and cause a change in the odor, taste and reduced shelf-life of the product and are not suitable for new packaging. The technology uses EMAP films that have a low permeability and can maintain the existing atmospheric composition for a long time in the same way.
We consider the production of Savana in a chicken meat processing plant to use MAP and VACUUM technology to honor the health of families and the consumption of healthy protein products.