Synopsis
Basic guidelines must be followed if animals are to be slaughtered efficiently and hygienically. The FAO have collected together such guidelines, covering the three stages of the activities of the meat sector - slaughtering, meat cutting and further processing. Each stage involves completely different technical operations which must not be viewed as separate and independent processes. There are significant interactions between the stages, and shortcomings at one stage can have a serious negative impact on the product or process at a subsequent stage. Although chiefly aimed at readers in the developing world, this book is also applicable to industrialized countries.
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