Comprehensive utilization animal blood for bring more values to Abattoir
Animal blood is a major by-product of meat industry. It has redundant amount of protein,about 18% of the total amount of blood, […]
Slaughter Process of Cattle
In slaughterhouses animals are received and kept around in stockyards and pens for 1 day. The animals are watered, but in most cases not fed unless they are kept more than 1 day.
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Welfare of Pigs Being Transported over Long Distances
The pot-belly trailer, which can transport large loads in a single journey, is commonly used for swine transportation in Canada. […]
Why producing pigs in China is a big challenge
The Chinese love pork – and in the future, more Chinese will love even more pork. With many limiting factors, it is not hard to predict that pig production in China in the near future is going to become an increasingly difficult job. What challenges lie ahead? […]
Invention helps cover slats in pig areas
A Danish invention could simply help pig producers to increase the area of solid flooring without having to replace a fully slatted floored area.
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Further processing of meat
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. […]
Meat cutting and utilization of meat cuts
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. […]
Techniques and hygiene practices in slaughtering and meat handling
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. […]
General hygiene principles for meat handling
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. […]
General hygiene rules in the meat industries
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. […]
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