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Slaughtering Featured Articles

The Science Behind Fish Welfare and Food Safety
It is well known that the welfare of farmed fish can have dramatic affects on food quality, but, the relationship between farmed fish and food safety is yet to be fully understood, writes Adam Anson, TheMeatSite....
MHS Meets Changes over the Year
The last year has seen a shake up in the management and organisation of the Meat Hygiene Services in the UK, writes TheMeatSite senior Editor, Chris Harris....
Welfare of Farmed Animals at Slaughter or Killing
The second report by the Farm Animal Welfare Council (FAWC) dealing with the Welfare of Farmed Animals at Slaughter or Killing deals specifically with animals with white meat, namely meat chickens (broilers), laying hens, turkeys, ducks, geese, gamebirds...
Slaughter, Processing, and Sales Guidelines for Small-scale Producers
The inspection status of a poultry slaughter establishment determines where the poultry products can be distributed and sold - this is one of the main focuses of a new report from Iowa State University on poultry slaughter, processing and sales guidelines...
The Secret Behind Tender Pork
Many factors influence tenderness, for example the properties of the live animal, the treatment of the carcases at the abattoir and the choice of cooking method, writes Margit Dall Aaslyng, PhD, Senior Scientist at the Danish Meat Research Institute....
Beef Grades and Carcass Information - MSU
The U.S. Department of Agriculture (USDA) uses a dual grading system for beef carcasses: a Yield Grade for estimating cutability and a Quality Grade as a comprehensive evaluation of factors that affect beef palatability, says the this Mississippi...
The Perfect Knife Steel for Robots of the Future
The meat industry has long been faced with a choice between two types of knife steel for its machines and robots. So far, the choice has been between steel that is rust-resistant yet “soft” and steel that is hard and yet prone to rust. The Swedish...
Stunning of Slaughter Pigs with CO2
A pilot study at the Animal Sciences Group of Wageningen University in the Netherlands investigated the effect of adding O2 to a CO2 concentration at stunning during the slaughter process, on animal welfare....
Protection of Animals at the Time of Killing
Every year nearly 360 million pigs, sheep, goats and cattle as well as more than four billion poultry are killed in EU slaughterhouses, writes TheMeatSite senior editor Chris Harris....
Skin Strength in Broilers
Tech Info 12 from the Canadian Poultry Industry Council explains the causes for the rise in skin tears in broilers during processing. These include Oily Bird Syndrome, disruption to collagen synthesis and the use of certain anticoccidials. ...
Controlled Atmosphere Stunning for Spent Hens
By A. Bruce Webster, Poultry Scientist. University of Georgia, Cooperative Extension Service. Unlike the broiler industry, where individual companies maintain ownership of flocks through farm production and processing, commercial egg flocks sent for slaughter...
Pork Packer Capacity
By John Lawrence, Iowa Farm Outlook - Growing hog inventories, improved hog health, and increased imports from Canada will increase the supply of hogs this fall. At the same time, packing plants have closed, modestly reducing the US slaughter capacity....
Handling Pigs for Optimum Performance on the Farm and at Slaughter
By Temple Grandin, Colorado State University - Observations at packing plants indicate that some lines of hybrid pigs have a very nervous temperament and others are calm. Some pigs are easy to drive up chutes and others are nervous and constantly balk...
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