Ostrich slaughterhouse construction plan

Ostrich slaughterhouse construction plan – Ostrich Slaughterhouse Construction Plan – Ostriches are high-quality birds that are used with all their might, from their meat to prepare a variety of meat products, from their skin to make leather for bags and shoes, from their feathers to make dusters and pillows, and from fat. Their bodies are used to make ostrich oil. These birds are ready to be slaughtered after 14 months of life. In this article, our goal is to investigate the health issues in ostrich slaughter.
Ostriches are bred in a small number in our country, Iran. For this reason, such an industrial slaughterhouse for ostriches has not been set up yet, and most ostriches are slaughtered manually. But in countries like Africa, the United States or Australia, they are widely grown and there are well-equipped slaughterhouses for this purpose.
Slaughterhouse environment health should be observed not only for ostriches but also for all livestock and poultry slaughterhouses, but apart from this, our main discussion is about ostrich slaughterhouse hygiene, which is divided into three parts: slaughterhouse hygiene before slaughter, slaughterhouse hygiene during Slaughter and slaughterhouse hygiene will be divided after slaughter.
Of course, it is better to say that slaughterhouses are divided into different categories in terms of product production in terms of red meat production, not to mention that each of them has its own problems and challenges.
Industrial meat production slaughterhouse
Semi-industrial slaughterhouse
Traditional slaughterhouse

Semi-industrial slaughterhouse
In the semi-industrial slaughterhouse method, livestock slaughter operations are performed on a place called the slaughter line or the same (rail).
The good advantage of this is that the types of contaminants that may result from this operation are minimized.
Like (carcasses of livestock and poultry on the ground unsanitary) in the semi-industrial method, contamination is minimized.

Traditional slaughterhouse
As mentioned at the beginning of the text, in the traditional slaughterhouse method, the animal is slaughtered without observing health issues.
In addition, the consumption of meat in this type of slaughterhouses is not recommended at all.

Killing ostriches in different countries
Until the early 1990s, ostriches were slaughtered in the South African city of Odessorn, but since 1993 a large number of new slaughterhouses have been established in Zimbabwe and Namibia, the meat of which is sent to Europe.
A slaughterhouse was later established in Israel with the approval of the European Union with a capacity of 200 ostriches per day and the packaging and export of meat to France. One EU-certified slaughterhouse in France went bankrupt in 1999, and so did another slaughterhouse in Denmark. But in the UK, Portugal, the Netherlands, Belgium, Spain, Germany, Italy, there are many successful slaughterhouses with EU approval.
Under the new rules, slaughterhouses that currently kill cattle and pigs are allowed to be used to slaughter ostriches if all the regulations on ostrich slaughter are followed. Other slaughterhouses will open in Canada and Brazil in the not-too-distant future.
Until now, ostrich slaughter was very low in Germany, and cattle slaughterhouses or slaughterhouses used for research purposes were used for ostriches. There is one of these slaughterhouses in Klumbach, where they research the method of slaughter, anesthesia, meat cutting and new slaughter regulations.

Method of killing ostriches
Black-necked ostriches were usually slaughtered at the age of 14-16 months until the mid-1990s, but today, due to economic and factory issues, these ostriches are slaughtered at the age of 12-14 months. The slaughter age of the blue-necked Zimbabwean ostrich is 9-12 months.
During the slaughter, the ostriches are sent one after the other into the ostrich restraint box, then they are dragged in front of their eyes by pulling a cloth bag so that they can rest in complete peace, where they are anesthetized using electricity. And then they kill them.
It should be noted that the method of killing has been tested and researched for many years by the Consumer Protection Institute in Germany, the best of which is known as electric shock.
In this method, the ostrich is anesthetized for six seconds with an electric current of 600 mA, and then within 10-20 seconds, by creating a gap in the chest, they cut the main artery of the heart and kill it.

Operation after killing ostriches
Then the filling begins, followed by peeling and slicing the meat. Slaughtered meat should be refrigerated for 4 hours at a temperature of 4 degrees. Of course, there are different points of view regarding the storage temperature of meat, and some believe that low temperatures between zero and two degrees affect the quality of meat.
Meat carcasses and the amount of usable parts of ostrich carcasses is usually between 60-55%. Good pieces are usually obtained from the thighs and back of the ostrich.

The amount of pure meat from each ostrich slaughter

Thus, ostriches make up about 6.3% of the total live weight of feathers. The amount of naked meat is about 47%. In the case of pigs, this amount is about one third of their body weight, two thirds of the meat is obtained from the upper part of the thighs and one third from the lower part of the thighs, which is not of good quality and has veins and bases.
It makes up about 6.3% of the ostrich’s live weight. The amount of naked meat is about 47%. In the case of pigs, this amount is about one third of their body weight, two thirds of the meat is obtained from the upper part of the thighs and one third from the lower part of the thighs, which is not of good quality and has veins and bases.
According to the research of an American named Harris, after killing 6.58% of ostriches, about 62.5% of naked meat is 2.9% fat and 26.26% bone. Of this amount of 62.5% of naked meat, only 41.3% can be obtained, something like about two-thirds of the sliced ​​meat, which is about 23.6 kg of the weight of a live animal that weighs 100 kg.

Ostrich meat division in terms of quality
Fillet, steak, grilled ostrich meat is much softer and tastier than beef because of the softness of the muscles, and therefore has a higher quality. Fillet meat is prepared from the upper part of the thigh and back and steak from the top of the thigh and back and can be prepared up to 12 months after slaughter after the lower thigh. Grilled meat can be separated from the lower parts of the thigh and smaller pieces can be used to eat goulash (food with sliced ​​meat).
Thus, with 33% of the total live weight of meat, compared to other domestic animals, this bird is among the most useful animals in the world.

Determining the quality of ostrich meat – Ostrich slaughterhouse construction plan
To determine the quality of meat, several important principles must be considered:
The amount of nutrients in meat such as vitamins, organic and mineral substances, white matter fats and so on.
Healthy meat in terms of cholesterol, fats, acids and salts
Type of meat, color, smell of meat and softness of meat
The amount of antibiotics, heavy metals and phosphate in meat
Durability and stability of meat during storage against fungi
Ostrich meat is superior to other animals
Ostrich meat is 5.4% tastier than beef for those on a diet due to its low fat content and 15% overall, and has a high quality due to its low cholesterol content.

Positive points about ostrich meat
The amount of fat is 2. per 100 grams.
Very low calorie content of 114 per 100 grams
The amount of fat is 2. per 100 grams.
Very low calorie content of 114 per 100 grams

Proposing ostrich slaughterhouse hygiene rules
– In the slaughterhouse, two clean and contaminated parts must be separated and must be managed in such a way that from the time the live animal enters the slaughterhouse to the time the meat can be consumed by humans, it is in a continuous shape and this path cannot be reversed (one-way path). And there should never be any interference between meat and live animals or meat.
Slaughterhouses must include at least:
A) A place large enough to receive animals and visit before slaughter that is easily cleaned and disinfected
B) A place of slaughter to the extent that slaughter, blood sampling and filling can be done in a specific place.
The connection between the place of slaughter and the place of entry of livestock (paragraph A) must be established by a door that closes automatically. The valve between the two should be small enough to allow only the ostrich to pass. If the goal is to fill with the dry technique, this must be done in a specific place.
C) The evisceration of the contents inside the abdomen (evisceration) should be such that these operations can be performed in a place completely away from other job positions or separated by a wall from other parts in such a way as to prevent meat contamination. This place and place of slaughter should be done through a derby with the ability to close automatically.

ISIC code related to the ostrich slaughterhouse construction industry
ISIC stands for International Standard Industrial Classification. Coding, as a simple and accurate method for identifying goods, parts, documents and property, has been used for years at the company and supply chain levels.
ISIC code of ostrich slaughterhouse 1511412459

Customs tariff code related to ostrich slaughterhouse construction industry
By searching the customs information, to date, no specific customs tariff has been allocated to this product, so the amount of its import and export is unknown. ( behinyab tejarat )

Summary of technical, financial and market review of ostrich slaughterhouse construction justification plan
Annual production capacity: 15,000 pieces
Dollar exchange rate: 25,000 Tomans
Required land area: 9000 square meters
Total infrastructure: 3000 square meters
Number of manpower required: 35 people
Fixed investment amount: 7.5 billion Tomans
Value of machinery and equipment: 3 billion tomans
Internal rate of return: 42%