Slaughterhouse and cutting room

Experimental slaughterhouse and cutting room, designed to obtain carcasses and meat pieces for subsequent evaluation of their quality in physical-chemical terms, as well as research into the repercussions that production factors and slaughter technologies have on the final product.

These infrastructures complement the activity carried out by the Carcass and Meat Quality Laboratory.

Distributed in two different areas, the conditions of an industrial structure are experimentally reproduced:

• Slaughterhouse for the experimental production of sheep carcasses.
• Refrigerated cutting room for obtaining and manipulating pieces of meat of any species.

The equipment and tools needed to carry out these activities (saws, knives, mesh gloves, measuring tools, scalpels, scissors, etc.), basic equipment for the meat industry (cutting tables, slicing machine, sterilizers, hand washers, UV disinfection system, etc.) and chambers for the refrigerated and frozen storage of products are available.