Technological Equipment for Livestock Products Processing Shops

The discipline "Technological Equipment of Animal Product Processing Plants" aims to equip students with the knowledge, skills, and competencies needed for effective professional work. It teaches students to operate the machinery of animal product processing plants skilfully and efficiently, while fostering a responsible attitude to labour and an awareness that all workplace safety measures must be carried out in full. Cows grazing in a pasture

The core purpose of studying this discipline is to help students acquire the knowledge and ability to perform professional work effectively while meeting occupational-safety requirements and protecting the life, health, and working capacity of employees at animal product processing enterprises. The course combines the mechanical, technological, and safety knowledge required to run a meat, dairy, or poultry processing line.

What should students know after completing the course?

By the end of the discipline, students should be able to demonstrate a clear understanding of how processing equipment is designed, selected, and operated safely. The required knowledge falls into three areas:

1. the purpose, construction, operating principle, and the methodology for calculating and selecting equipment;
2. the operating principle and the main requirements for instruments and automation systems;
3. safety procedures during equipment servicing, and how equipment faults affect product quality.

What practical skills does the discipline develop?

The practical aim of the discipline is to teach students to service machines and apparatus across the full operating cycle. Students should be able to:

• prepare machines and apparatus for start-up;
• carry out the start-up itself;
• monitor the operating regime during production;
• stop the equipment safely;
• perform the partial disassembly associated with washing and sanitary treatment of the equipment.

These competencies matter because faulty or poorly maintained equipment directly compromises food safety and product quality — which is why servicing, cleaning, and sanitary handling are treated as core skills rather than afterthoughts.

Recommended core textbooks for the discipline

The following core works cover the equipment used in meat, dairy, and poultry processing, along with the underlying processes and apparatus of food production:

• Equipment of Processing and Food Industry Enterprises. I.S. Hulyi, M.M. Pushanko, L.O. Orlov et al.; edited by I.S. Hulyi. Textbook. — Vinnytsia: "Nova Knyha", 2001.
• Equipment for the Meat and Poultry Processing Industry. Book 1. Industry catalogue. Central Research Institute of Information and Technical-Economic Studies.
• Enterprises for the Slaughter of Cattle, Poultry and Rabbits and the Processing of Slaughter Products. Departmental standards for technological design of the agro-industrial complex — 23.06. Official edition. — Kyiv: Ministry of Agrarian Policy of Ukraine, 2006.
• Processes and Apparatus of Food Production. Edited by I.F. Malezhyk. Textbook. — Kyiv: NUFT, 2003.
• Processes and Apparatus of Food Technology. G.D. Kavetsky, B.V. Vasiliev. Textbook. — Moscow: "Kolos", 1999.
• Modern Technologies and Equipment for Drinking Milk Production. L.V. Golubeva, A.N. Ponomarev. Study guide. — Moscow: "DeLi print", 2004.
• Technological Equipment of Meat-Packing Plants. S.A. Bredikhin, O.V. Bredikhina et al. — Moscow: "Kolos", 1997.
• Technological Equipment of Meat Industry Enterprises. Part 1. Equipment for Slaughter and Primary Processing. V.I. Ivashov. Study guide. — Moscow: "Kolos", 2001.
• Technological Equipment of Animal Product Processing Plants. O.I. Prykhozhai. Study guide. 2008.

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Supplementary reading

The supplementary list below broadens the core reading with specialised references on individual machine types, refrigeration, automation, and the technology of meat, milk, and sausage production:

1. Bersan G. Machines of the Meat Industry. — Moscow: Light and Food Industry, 1982.
2. Bredikhin S.A. et al. Technological Equipment of Meat-Packing Plants. — Moscow: Kolos, 1997.
3. Vorobyeva N.I. Fundamentals of Automation of Technological Processes in the Meat and Dairy Industry. Moscow: Agropromizdat, 1983.
4. Gorbatov V.M. Equipment for the Slaughter of Livestock and Poultry and the Production of Sausage and Poultry Products: A Reference Book. — Moscow: Food Industry, 1975.
5. Gorbatov V.M. Equipment for Canned-Meat Production: A Reference Book. — Moscow: Food Industry, 1975.
6. Erdedi O.O., Anikin I.V., Medvedev Yu.O., Chuikov O.S. Engineering Mechanics. — Kyiv: Vyshcha Shkola, 1983.
7. Kornyushko L.M. Equipment for Sausage Production: A Reference Book. Moscow: Kolos, 1993.
8. Krasov B.V. Operation, Repair and Adjustment of Technological Equipment of the Dairy Industry. — Moscow: Light and Food Industry, 1981.
9. Krus G.N., Tinyakov V.G., Fofanov Yu.F. Milk Technology and Equipment of Dairy Industry Enterprises. — Moscow: Agropromizdat, 1986.
10. Ladanyuk A.P., Tregub V.G., Elperin I.V., Tsiutsiura V.D. Automation of Technological Processes and Production in the Food Industry. — Kyiv: Agrarian Education, 2002.
11. Lashutina N.G. Refrigeration Technology in the Meat and Dairy Industry. — Moscow: Agropromizdat, 1989.
12. Industry catalogue. Equipment for the Meat and Poultry Processing Industry. — Moscow, 1986.
13. Peleev A.I. Technological Equipment of Meat Industry Enterprises. — Moscow: Food Industry, 1971.
14. Prityko V.P., Lungren V.G. Machines and Apparatus of the Dairy Industry. — Moscow: Food Industry, 1979.
15. Samoylov V.A. et al. Dairy Production Technologist's Reference Book. Vol. 7. Equipment of Dairy Enterprises (reference catalogue) / Edited by A.G. Khramtsov. — St. Petersburg: GIORD, 2004.
16. Surkov V.D., Lipatov N.N., Zolotin Yu.P. Technological Equipment of Dairy Industry Enterprises. — Moscow: Light and Food Industry, 1983.
17. Rogov I.A., Zabashta A.G., Aleksakhina V.A., Titov E.I. Technology and Equipment of Sausage Production. — Moscow: Agropromizdat, 1989.
18. Tombaez N.I. Reference Book on the Equipment of Dairy Industry Enterprises. — Moscow: Food Industry, 1972.
19. Faleev T.A. Equipment of Meat Industry Enterprises. — Moscow: Food Industry, 1966.
20. Chizhikova T.V. Machines for Mincing Meat and Meat Products. — Moscow: Light and Food Industry, 1982.
21. Vysochanska. Technological Equipment of Animal Product Processing Plants: A Teaching and Methodological Guide. Nemishaieve, 2006.

For more practical study material, browse our Agriculture section, and if you work with course documents you may find our guides on how to open a .doc or .docx file and how to open XLSX and XLS files useful.