Guidelines for slaughtering, meat cutting and further processing.
The purpose of these guidelines is to disseminate practical information on meat hygiene and meat technology to meat industry personnel, such as supervisors and extensionists, and to provide the necessary encouragement for improving production in the meat sector and reducing post-harvest losses. The guidelines comprise basic techniques in slaughtering, meat cutting and further processing and the respective hygienic regulations applicable to both the small-scale and the medium-sized meat plants. Adherence to these basic guidelines would contribute to the production and consumption of safe, good-quality meat and meat products.
- Publisher: Food and Agriculture Organization of the United Nations
- ISBN-10: 9251029210
- ISBN-13: 978-9251029213
- Dewey Decimal: 664.902
- ECHO Library: 664.902 FAO