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Slaughtering Featured Articles

Effects of Reduced Age at Slaughter on Carcase Traits
Reducing the age of cattle at slaughter does not have a negative impact on beef carcases....
Law Changing on Slaughter of Poultry
New legislation designed to protect the welfare of animals at the time of slaughter comes into effect on 1 January 2013 across the European Union. ...
Video Imaging Shows Tighter Carcase Grading
Mechanical grading in the form of Video Imaging Analysis (VIA) was introduced in seven Northern Irish meat processing plant for the grading of beef carcases in March 2011 and over the last year the system has recorded a tighter grading system than before,...
Risk Factors for Campylobacter in Broiler Flocks at Slaughter
Based on the results of a survey, factors that affect the likelihood of Campylobacter colonisation of broilers include partial depopulation of the flock (‘thinning’), season, age and flock mortality, according to new research from the UK. Transportation...
Waveform and Voltage Settings in Electrical Waterbath Stunning
The waveforms required different amounts of current to achieve 90 per cent stunning, according to new research from Germany and the Netherlands. Results with alternating current indicating stun to kill and there was more wing–flapping, and female broilers...
Reduction of Transport–Induced Stress on Finishing Pigs by Increasing Lairage Time
A longer lairage time allowed the pigs transported a short distance to recover from transport stress, according to new research from Spain....
Welfare Considerations Can be Significant for Business
From the time that birds arrive at the slaughterhouse to the time at which they have been slaughtered, there are several key welfare considerations, writes Paul Cook director of RL Consulting. ...
Effect of Holding Temperature, Shackling on Broiler Breast Meat Quality
Temperature and handling before slaughter affected the colour and texture of the breast muscle in an experiment in Alberta, Canada, but researchers commented that the differences may not be significant commercially. Differences in the muscle quality attributable...
Cherry-red Steaks - a Question of Muscle
Muscular cattle are more likely to produce the cherry-red coloured steaks preferred by consumers, according to new Beef CRC research conducted at Murdoch University in Australia. ...
Welfare–Friendly Husbandry through Genetics: Animal Well-Being
Gene polymorphisms influencing stress reactivity open the way to marker-assisted selection to reduce stress and improve robustness of animals, contributing to animal well-being as well as improved product quality, according to the final scientific report...
Building Trust Through Quality Assurance
Building success in the market, both domestically and internationally, is based on building trust in the quality and safety of products and now more importantly trust in the ethical correctness of production, writes TheMeatSite editor in chief, Chris...
Brasil Foods - Setting its Sights on the World
Following its takeover of Sadia, Brasil Foods has set its sights on developing into a totally global company by 2015, writes TheMeatSite Editor in Chief, Chris Harris. ...
Biomarkers Predict Optimal Resting Time for Pigs before Slaughter
Proteomics biomarkers can be used to predict the optimal resting time for slaughter pigs in the abattoir to alleviate the unfavourable effect of stress on the quality of pork, according to a study carried out at Wageningen University in the Netherlands....
Robots and Automation on the Line
In the meat industry there is a place for using industrial robots rather than bespoke products, writes TheMeatSite editor in chief, Chris Harris. ...
UK Poultry and Poultry Meat Statistics - January 2011
The UK produced 148 thousand tonnes of poultry meat in December last year according to information in Defra's UK Hatcheries Survey and Poultry Slaughterhouse Survey results together with other Defra statistics....
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