The beef production process starts on the farms, where veterinarians control the animal health documentation and ensure the correct sanitary management of the herds, when ready for slaughter, they are accommodated in trucks without excessive noise or movement, respecting the necessary space and following animal welfare standards.
In the slaughterhouse, the animals go through a water diet and are placed in appropriate spaces for their movement. The official veterinarian performs the ante-mortem inspection of the animals, to check their condition and documentary receipt information. After this process, the animals are released for slaughter.
On the production line, employees sterilize all materials used in the operation, the carcasses go through the post-mortem inspection line carried out by the official veterinarian, when the carcass conditions are evaluated and any abnormalities identified. If in complying with the normality, the carcasses receive the sanitary inspection stamps and are separated in different chambers according to their destination, where the pieces remain from 24 hours to 48 hours for the sanitary maturation of the meat. After this period, temperature and PH controls are carried out on the meat in order to follow to the production line.
In deboning are made the different cuts of the meat that will be sold, the pieces are labeled and packaged in boxes with labels that contain all the product's traceability data. This process is certified by the consenting agency and the seal on the packaging guarantees the safety and quality of the meat production. After all this process, the meat can proceed to its final destination.
In the last three decades, poultry has shown high growth rates. Chicken conquered the most particular markets and is among the most consumed proteins in the world.In the last three decades, poultry farming has shown high growth rates. Chicken conquered the most demanding markets and is among the most consumed proteins in the world.
During the production chain, several stages are critical in the control of possible bacterial contamination of products and equipment, such as picking, transporting and waiting for animals to be slaughtered. In the case of poultry, the choice of strains or genetic materials takes into consideration the type of production that is desired. Broiler chickens are raised on farms integrated with Agroindustry, continuously assisted by technical assistance directed and specific to each customer. Therefore, integrated farms are grouped according to the destination of the chickens, to facilitate traceability.
It is also submitted to ante and post-mortem inspection, by the consenting agency, to verify if it is free of any signs of disease and go through a treatment that inactivates the Avian Influenza and Newcastle Disease viruses.
All slaughterers, processors and slaughterhouses authorized to export must follow the rules and precepts of animal welfare and good production practices, in compliance with the rules defined by the exporting country.
Pork protein has a high consumption in the world, offering great nutritional value and flavor, featuring a large share in the global diet. Pig farming is an extensive production chain that involves producers and processors, being monitored from the breeding farm to the product ready for consumption.
Each step of this process goes through several controls since genetic selection, that guarantees the best selection of animals and traceability to meet the requirements of the national and international market. The feeding control, with the existence of a good nutritional program, guarantees the animal's gradual and healthy weight gain, a lean meat with nutritional value. In turn, the control of the reproductive matrix allows reaching the maximum reproductive performance of the females, and in the rearing and finishing the absorption of nutrients by the animal will be controlled, reaching ideal weight for slaughter.
All this care guarantees a pig with a high percentage of lean meat and less fat, making this protein highly competitive. Each step, being supervised and controlled, guarantees the safety and particular standards of the most varied markets.
There is a full chain around the production of farmed fish, large cooperatives provide all the technical support for their members, providing fry for fattening (baby fish), feed, veterinarians and after the animals reach the ideal weight, they are sent to the slaughterhouse from the headquarters’ cooperative where they will be processed, industrialized and distributed to markets across the country and the world. However, there are also those who prefer or are not yet part of cooperatives, thus producing the fries, fattening the fish and then selling them alive to the industry.
The tanks where fish are produced and fattened follow a rigorous effluent treatment process so that the volume of water used during the production process is not returned to contaminated nature.
Still considered a niche protein in some parts of the world, sheep farming has different production styles, being monitored at all stages from conception to slaughter and, with the technology added to production, it is possible to obtain better efficiency in the chain.
In conception, the controlled crossing using specific breeds for the cut added to the genetic selections guarantee an animal with ideal weight from the beginning of the chain. During pregnancy and breastfeeding, an auxiliary supplementation is adopted, ensuring all the necessary nutrients for a high quality of protein.
After this step, weaning and finishing are carried out, where the animal goes to confinement or pasture according to the producer. All of these processes are part of the sheep meat production chain and ensure safety and high added value, being traded internationally.