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A modern abattoir is designed to ensure hygienic meat production, animal welfare, and efficient workflow by maintaining a logical sequence of operations from lairage to dispatch. The layout generally follows a unidirectional flow to prevent cross-contamination between clean and unclean areas. The main sections include lairage, stunning area, slaughter hall, dressing section, chilling and storage, and by-product processing units. The lairage is located ______ __________ ___ _________ ______ ________ ______ _______.
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