|Series||Lacombe technical bulletin -- no. 4, Technical bulletin -- 1993-10E|
|Contributions||Canada. Agriculture Canada. Research Branch|
|The Physical Object|
|Pagination||v, 24 p. :|
|Number of Pages||24|
Thus, temperature function integration analysis offers a very powerful tool for the objective management of meat cooling processes at slaughtering plants. Such a tool will become very necessary with the increasing regulatory demand that all meat plant processes be objectively monitored and controlled with respect to their hygienic adequacy. Proliferations of E. coli during the cool- ing process At plant A, E. coli proliferationscalcu- lated for carcasses passing through the chilling process ranged from to generations. The average proliferation was generations,and 17% of the proliferationvalues exceeded 10 gener- ations (Fig. 4).Cited by: The production of red meats at slaughtering plants involves the slaughtering of animals, carcass dressing, cooling of meat, and carcass breaking. Slaughtering processes usually include stunning and always include sticking and bleeding of the by: Meat processing hygiene MEAT PROCESSING HYGIENE Principles of meat processing hygiene and regulatory practices (incl. GHP and HACCP) Meat processing hygiene is part of Quality Management (QM) of meat plants and refers to the hygienic measures to be taken during the various processing steps in the manufacture of meat Size: KB.
Slaughtering of animals (especially; cattle and buffaloes) in Egypt challenged by severe hygienic problems which results in heavy bacterial loads on the produced meat through cross contamination. ALECTIA Food, who is now merged with NIRAS, consults on optimising and modernising abattoirs and meat processing plants with focus on increasing profits. Our expertise includes buildings and production facilities, hygiene and food safety, refrigeration and ventilation as well as all other processes from slaughtering to cutting and deboning. Purchase Hygiene in Food Processing - 2nd Edition. Print Book & E-Book. ISBN , Specific hygiene requirements. Regulation (EC) No / lays down specific hygiene requirements that must be implemented by food businesses handling food of animal origin at all stages of the food requirements as set out in Annex III Section I of Regulation (EC) No / supplement the requirements laid down in Regulation (EC) / apply to unprocessed and processed.
Meat hygiene Abattoirs and meat transportation. Abattoirs, also known as slaughterhouses, are establishments where livestock are killed prior to human consumption. Slaughterhouses should be subject to inspection to ensure that the meat they produce is safe to eat. For the smallest plants a simple compost stack will be adequate, but for larger throughputs, and particularly when a significant number of cattle are to be slaughtered, a permanent compost bunker should be provided as described in VPH 1/ Guidelines on Small Slaughterhouses and Meat Hygiene for Developing Countries W.H.O. , page 4. Discussion. Abattoir is one of the food industries that contribute to the problem of possible food-borne diseases and health hazards associated with food unless the principles of food-borne hygiene practices are implemented .The current study showed that there was no clear division of slaughtering process: stunning, bleeding, skinning, evisceration, hanging, and cutting/ by: 3. The slaughtering technique of cutting major blood vessels (jugular veins) in the throat using a sharp knife, with clean and quick cuts, so that the blood is pumped out from the body of the animal.