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Slaughtering Featured Articles

Position of Australian Slaughter Lamb Producers Weakens
The average financial performance of Australian slaughter lamb producing farms is expected to weaken in 2012–13 but remain above the long-term industry average, according to a report from the Australian Bureau of Agricultural and Resource Economics...
Gas Mixture for Smart Box Device for Piglet Euthanasia
Among the findings of research for Pork Checkoff reported by Dr Chad Hagen of Value-Added Science and Technologies, LLC was that piglets succumbed to the gas effects quicker with flow rates that produce a rapid build-up of carbon dioxide concentration....
Prevalence of Tuberculosis in Pigs Slaughtered at Two Abattoirs in Ethiopia
Researchers have found that six per cent of pigs at two abattoirs in Ethiopia were positive for Mycobacterium tuberculosis and therefore that pigs may be a source of infection in humans....
EU Regulation Changes View on Stunning at Slaughter
A basic requirement for humane slaughter of animals, including poultry, is that they should be stunned before slaughter by exsanguination, writes Chris Harris. ...
Improving Beef Shoulder Muscle Tenderness in Hanging
Alternative pre-rigor foreshank positioning can improve beef shoulder muscle tenderness according to research from West Texas A&M University. ...
Food Chain Information to Help Safety in Slaughterhouses
The UK Food Standards Agency is to carry out a risk analysis for each species in the meat sector to account for differing production and marketing systems to help boost food safety. ...
Trial of Visual Inspection of Fattening Pigs from Non-controlled Housing Conditions
A visual inspection system of pig carcases from outdoor or non-controlled housing systems would face the same obstacles for implementation as a visual system for fattening pigs from controlled housing conditions....
Multi-stage Carbon Dioxide Gas Stunning of Broilers
New research from the Netherlands indicates that a method involving several stages of carbon dioxide can offer reliable and effective stunning. ...
Sticky Solution Against Beef Bacteria
If you can't kill them, trap them. Such is the fate that scientists are reserving to pathogenic bacteria, such as the infamous E. coli....
Effects of Outdoor Access on Carcase and Meat Characteristics in Broilers
According to a Chinese study, growth performance and carcase yield were not affected by the birds having access to an outdoor area but some aspects of meat quality were better for free-range birds. ...
Egyptian Health Policy for the H1N1 Flu Pandemic Control
The political and social ramifications of the slaughter of pigs in Egypt following the outbreak of H1N1 influenza were extreme, producing the slaughter of thousands of pigs according to the findings of a new review....
Assessing Effectiveness of Slaughterhouse Regulatory Regimes
Research into the social processes in place in slaughterhouses in the UK to gain insight into the potential impact of regulatory reform found that in general the current regulatory regime was effective in ensuring that meat was fit for human consumption....
No Rise in Risk Found with Visual-only Post-mortem Meat Inspection
A qualitative risk assessment carried out for the British Food Standards Agency to establish if post-mortem visual inspection of red meat (except pigs) and large game alone represents an increased risk to public health, as well as to animal health and...
Physiological Responses to Low Atmospheric Pressure Stunning and Implications for Welfare
Low atmospheric pressure stunning is a humane approach that has the potential to improve welfare of poultry at slaughter according to a new study from researchers at the University of Glasgow and Wagenigen University in the Netherlands....
Effects of Low Atmosphere Stunning and Deboning Time on Broiler Breast Meat Quality
In a study looking at the impacts of stunning system on chicken breast quality, there were no significant differences between a low-atmosphere stunning process and the standard electrical method and products from both systems were equally acceptable to...
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