Hi-Tech Killing Line
Vedios for the Hi-Tech killing line, more automation integrated.
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. […]
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. […]
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. […]
USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (1)
Appendix A—Guidance on Establishment Facilities and Equipment
OVERVIEW
This Guidebook is intended for use by meat and poultry establishments in considering decisions about design and construction of their facilities, as well as the selection of equipment to be used in their operations. […]
Effects of slaughtering operations on carcass contamination in an Irish pork production plant
Background
Microbiological standards within pork slaughter processing plants in the European Union are currently governed by Commission Regulation (EC) 2073/2005, which describes detailed performance criteria at specific stages of the procedure (following carcass dressing and before chilling) for total viable counts (TVC), Enterobacteriaceae (EB) and Salmonella spp. In this study, 95 carcasses from an Irish pork slaughter plant were sampled by swabbing 100 cm2 of surface at three sites (belly, ham, jowl) to examine the effects of eight processing stages (stunning, bleeding, scalding, singeing, polishing, evisceration, final inspection and chilling) on contamination levels. […]
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