Knowledge about...
Catching, transport, lairage and slaughter - that is how the animals are ensured good treatment.
Slaughter, carcass cutting and boning - read about the processes at a pig abattoir.
The safety of meat depends on the way the animals are grown and on the handling at the slaughterhouse - read about pathogenic bacteria and residues.
Control of animal health and hygiene is done according to clear guidelines - read about meat inspection and the companies' self regulation according to the HACCP concept.
Streaming video on the DMRI site.
Hanging, stunning, slaughter, halal slaughter, evisceration, processing - read about the processes at a chicken abattoir.
After boning the meat is processed further to meat products - read about curing, smoking and heat treatment
Traceability is important for food safety and for being able to document the quality of the meat towards the customers - read about labelling, CHR (Central Farm Animal Register) and traceability at the abattoir.
The slaughterhouses make efforts to save water and energy and to reduce the discharge of pollution and odour - see how the development has been for pig, cattle and chicken abattoirs.
