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Pre-Skinning Treatments of Slaughtered Cattle and Sheep to improve meat safety
Project Code: M01046
24/08/2010
University of Bristol
Fisher, A ;
Food Refrigeration & Process Engineering Research Centre, University of Bristol
Purnell, G; James, C; James, S;
University of Bristol
Wilkin, C
The hide/fleece represents a major factor for cross-contamination of the resultant meat carcasses during carcass dressing. In particular, parts of the carcass close to the cutting lines can be at risk of contamination. The use of a post-slaughter cleaning technique as part of an abattoir’s procedures based on HACCP (Hazard Analysis Critical Control Points) could be used in conjunction with an anti-mortem clean livestock inspection with the potential to further improve meat safety.
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