ZEVX.htm

NR ZEVX

AU Troeger,K.

TI Technologically controlled product quality in meatprocessing

QU Archiv für Lebensmittelhygiene 1994 Sep-Oct; 45(5): 100-102

PT Article

AB In the development of new slaughter technologies for the production of pork and beef, aspects of hygiene, meat quality and animal welfare are of increasing importance. So the veterinarian has become an essential partner of engineers and architects. This paper deals with the development and status quo of slaughter technology for pigs and cattle. Effects on hygiene and meat quality are discussed. In particular, a slaughter technique for cattle, new in Germany, with bleeding and dehiding in a horizontal position on a conveyor-belt, is shown. Comparative studies of the hygienic quality of beef carcasses after dehiding conventionally in a hanging position versus a horizontal position of the carcass revealed, that the total bacterial counts (cfu) were slightly but significantly lower with the slaughter technology. So in contrast with traditional conceptions, the dehiding of beef carcasses in a horizontal position on conveyor-belt can be recommended.

AD K.Troeger, BUNDESANSTALT FLEISCHFORSCH,INST TECHNOL,E C BAUMANN STR 20,D-95326 KULMBACH,GERMANY.

SP deutsch

PO Deutschland

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