Levantamiento y caracterización del proceso industrial de la línea porcina del Camal Municipal Riobamba.

Abstract

The objective was to build a base study on the industrial swine slaughtering process currently managed by the Municipal slaughterhouse of Riobamba (CMR), as there is evidence related to past warnings by control organisms towards the slaughterhouse facilities. Within these two subprocesses

the slaughter process was analyzed; Scalding and singe, using a methodology that included identifying in the first instance the stages involving the two sub-processes, and the analyzing with a confidence level of 95%; 39 samples for scalding, and 9 for scorching. The time in the development of each of the stages was quantified, as well as the resources and auxiliary materials, determined that the scalding process takes place in an average time off 1h58m48s, and with consumption of 121.15 cubic meters of water. The singe is developed in 1h6m9s and uses 7.245 cubic meters of water. Engineering calculations that allowed verifying the principle of conservation of mass within the sub-processes were developed. A characterization (2003)/ (FAO1964) and the Ecuadorian technical norm INEN 1218 (1985) to respect the principles was considered, it established the main characteristics that this type of establishments must count for its operation. Through the introduction of certain technical elements; among the most relevant: depilatory substances (13%NAOH and 4%H xii

2 O 2 ), or to implement a bleeding vat, can generate not only economic savings to the laughter house but mainly allow the maintenance of a porcine slaughter chain.