298 94 307/02 Untersuchungen zum Stand der Umsetzung des ...

Teil 3 Seite III
2.1.2.2 Stunning and bleeding...................................................................................................... 2-7
2.1.2.3 Scalding............................................................................................................................ 2 -7
2.1.2.4 De-feathering.................................................................................................................... 2 -7
2.1.2.5 Evisceration...................................................................................................................... 2 -7
2.1.2.6 Cooling ............................................................................................................................. 2 -7
2.1.3 Slaughterhouse cleaning............................................................................................. 2-7
2.1.4 Storage and handling of slaughterhouse by-products................................................. 2-7
2.1.5 Slaughterhouse waste water treatment....................................................................... 2-7
3 CURRENT CONSUMPTION AND EMISSION LEVELS IN SLAUGHTERHOUSES............. 3-1
3.1 SLAUGHTERHOUSES .............................................................................................................. 3 -1
3.1.1 Slaughterhouses - overall consumption and emission data at installation level ......... 3-1
3.1.1.1 Air..................................................................................................................................... 3 -1
3.1.1.2 Water................................................................................................................................ 3-1
3.1.1.3 Soil ................................................................................................................................... 3 -5
3.1.1.4 Energy.............................................................................................................................. 3 -5
3.1.1.5 Odour ............................................................................................................................... 3-7
3.1.1.6 Noise and vibration........................................................................................................... 3 -7
3.1.1.7 Site restoration ................................................................................................................. 3 -7
3.1.2 Slaughter of large animals........................................................................................... 3-7
3.1.2.1 Lairage ............................................................................................................................. 3-7
3.1.2.2 Slaughter.......................................................................................................................... 3-7
3.1.2.3 Bleeding ........................................................................................................................... 3 -7
3.1.2.4 Hide removal from cattle and sheep (what about other animals?).................................... 3 -7
3.1.2.5 Head and hoof removal for cattle and sheep.................................................................... 3-7
3.1.2.6 Pig scalding...................................................................................................................... 3 -7
3.1.2.7 Pig hair and toenail removal............................................................................................. 3-7
3.1.2.8 Pig singeing...................................................................................................................... 3 -7
3.1.2.9 Evisceration...................................................................................................................... 3-7
3.1.2.10 Splitting ............................................................................................................................ 3 -7
3.1.2.11 Cooling ............................................................................................................................. 3 -7
3.1.3 Slaughter of poultry ..................................................................................................... 3-7
3.1.3.1 Delivery of birds................................................................................................................ 3 -7
3.1.3.2 Stunning and bleeding...................................................................................................... 3 -7
3.1.3.3 Scalding............................................................................................................................ 3-7
3.1.3.4 Plucking............................................................................................................................ 3 -8
3.1.3.5 Evisceration...................................................................................................................... 3 -8
3.1.3.6 Cooling ............................................................................................................................. 3 -8
3.1.4 Slaughterhouse cleaning............................................................................................. 3-8
3.1.5 Storage and handling of slaughterhouse by-products................................................. 3-8
3.1.6 Slaughterhouse waste water treatment....................................................................... 3-9
4 TECHNIQUES TO CONSIDER IN THE DETERMINATION OF BAT FOR
SLAUGHTERHOUSES................................................................................................................... 4-1
4.1 SLAUGHTER OF LARGE ANIMALS.............................................................................................. 4-1
4.1.1 Animal reception and lairage.......................................................................................
4-2