Yearly Archives: 2015

/2015

List of abattoirs in the UK

Abattoirs (also known as slaughterhouses) in the UK have tended to be somewhat secretive about their activities, mainly due to fear of animal rights campaigners. Also, the general public are generally squeamish about meat production. […]

By |December 11th, 2015|Meat Articles|Comments Off on List of abattoirs in the UK

2014 USA Slaughterers and Meat Packers Employment and Wages

US Department of Labor issue the 2014 Occupational Employment Statistics.
Work in slaughtering, meat packing, or wholesale establishments performing precision functions involving the preparation of meat. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, making sausage, or wrapping meats. Excludes “Meat, Poultry, and Fish Cutters and Trimmers” (51-3022) who perform routine meat cutting. […]

By |December 11th, 2015|Meat Articles|Comments Off on 2014 USA Slaughterers and Meat Packers Employment and Wages

My visit to the slaughterhouse: crossing the line between life and meat

After setting up a pig-based restaurant, Allegra McEvedy went to the slaughterhouse that would process her meat. How was it?

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By |November 30th, 2015|Meat Articles|Comments Off on My visit to the slaughterhouse: crossing the line between life and meat

Cleaning Systems Vital to Food Safety

The food production plant used to do cleanning with hoses, brooms, spray nozzles, scrapers etc.Although this scenario still occurs, most modern food plants now use the latest automated cleanning technology. […]

By |November 18th, 2015|Meat Articles|Comments Off on Cleaning Systems Vital to Food Safety

Water-Holding Capacity of Fresh Meat

Water-holding capacity of fresh meat (ability to retain inherent water) is an important property of fresh meat as it affects both the yield and the quality of the end product. […]

By |September 26th, 2015|Meat Articles|Comments Off on Water-Holding Capacity of Fresh Meat

Some Funny pictures need to be thinking

how to understood the word of “Push”, here somebody give a answer, do you agree? Push means Persist Until Something Happens. […]

By |September 16th, 2015|Relaxed Moment|Comments Off on Some Funny pictures need to be thinking

How to reduce the carcoss drop loss in Chill room

When a freshly slaughtered carcass is initially chilled to its storage temperature, it will lose weight through moisture loss to the atmosphere. Depending on the chilling process, this can be up to 3% of its overall weight. The highest losses will occur in the early stages when the temperature difference between the carcass and its surrounding chill store atmosphere is at its greatest. […]

By |September 8th, 2015|Meat Articles|Comments Off on How to reduce the carcoss drop loss in Chill room

How to send my request for quotation

Gli offer widely components keeping your plant daily smoothly operation. Any troubles / Confusing on how to ask for quotation procedures? Hereby we prepare a guideline for you easy request a quotation.  […]

By |August 28th, 2015|FAQ|Comments Off on How to send my request for quotation

How to Keep Birds Out of Food Production Facilities

The Trouble with Birds
Simply put, birds of all feathers need to be kept out of food manufacturing areas for a variety of reasons. Not only do they transmit diseases, they’re not exactly the cleanest creatures—even if they do use a birdbath from time to time.
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By |August 28th, 2015|Meat Articles|Comments Off on How to Keep Birds Out of Food Production Facilities

How to Determine Insensibility in Cattle, Pigs, and Sheep in Slaughter Plants

In both captive bolt and electrically stunned animals kicking will occur. Ignore the kicking and look at the head. To put it simply, THE HEAD MUST BE DEAD. […]

By |April 2nd, 2015|Meat Articles|Comments Off on How to Determine Insensibility in Cattle, Pigs, and Sheep in Slaughter Plants