Factory Handling Fish Vedio
Here have a sample vedio for factory handling Fishe, you can take reference on how the conveyor lines apply in fish industry.
Animal Slaughtering Method: Sachita+Zabiha
In order for meat to be made permissible to eat, it must be slaughtered by a cut through the neck, reaching through the trachea, esophagus, the jugular veins and carotid arteries, without severing the spinal cord.This method is indeed the most humane method to slaughter an animal to make use of its meat.
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Five Things to Know About the FSIS Draft Guideline on Trichinella Control
In March, FSIS announced a proposed rule that in the words of FSIS would “consolidate and streamline existing regulations in meat and poultry products.” […]
Hi-Tech Killing Line
Vedios for the Hi-Tech killing line, more automation integrated.
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. […]
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. […]
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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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. […]
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. […]
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