TYPES OF ANIMAL TISSUE SUITABLE FOR MEAT PROCESSING
Meat is defined as those animal tissues which are suitable for use as food. These are the main soft tissues of the carcass: muscle, mainly skeletal (30– 65 percent), fatty (10–45 percent) and connective tissues. Other animal tissues used as food, and also to some extent in meat processing, are the internal organs including the blood. […]
VARIATIONS IN THE SENSORIC QUALITY OF MEAT
Large differences exist in the tenderness, juiciness and flavour of the various meat animal carcasses because of breeding, age, feeding and management. […]
EQUIPMENT
Slaughtering equipment, particularly for smaller-scale operations, need not be elaborate and expensive. The amount of equipment will depend on the slaughtering procedures employed. […]
Current recommendations for handling all meat products are to keep them clean, cold and covered in order to maintain quality and protect against food poisoning and disease. […]
It is essential that all meat-processing operations, whether slaughtering, cutting or further processing, be carried out in a clean area and, as much as possible, that the products be protected from contamination from all sources. […]
Electric stunning of cattle has been successfully used for many years in New Zealand and it is in compliance with strict animal welfare codes. A minimum of 1.2 amps must be passed through the bovine’s head for a minimum of 2 seconds. […]
Effective stunning methods are readily available to induce instantaneous insensibility. Good reviews on captive bolt stunning can be found in Leach (1984), Grandin (1994a) and Eikelenboom (1983). Electrical stunning methods used commercially on pigs and sheep are effective and induce instantaneous insensibility. A minimum of 1.25 amps must be passed through a pig’s brain to reliably induce insensibility (Hoenderken, 1982). In sheep, 1 amp is required (Gregory and Wotton, 1984). […]
Transport of animals is a stressful procedure often resulting in significant losses for the slaughter plant. This study aimed to determine whether or not pigs would benefit from a loading density (low density (LD)) (179 kg/m2) below the normal EU standard loading density (normal density (ND)) (235 kg/m2). […]
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