Slaughter
The abattoirs have a major focus on safety, and Danish meat is characterised by a very low incidence of pathogenic bacteria. Processes on the slaughterline are arranged so that bacteria from the interior of the animals are not transferred to the meat.
Here you can read abstracts or complete copies
of our publications, check which projects we are doing in the area, see who you
can contact and the patents and patent applications we have
filed.
Read for example about steam suction of carcasses, importance of carcass chilling for growth of Campylobacter and hot water slaughter.
Read our theme on new methods for good hygiene at cattle abattoirs.
Read titles of patent applications and abstracts of published applications and patents
