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Meat processing can create different types of product composition that maximizes the use of edible livestock parts and are tasty, attractive and nourishing. The advantage of meat processing is the integration of certain animal tissues (muscle trimmings, bone scraps, skin parts or certain internal
meat processing, giving the latest advances in technologies, manufacturing processes, and tools for the effective control of safety and quality during processing. T o achieve this goal, the book contains 31 chapters distributed in three parts. The fi rst part deals with the description of meat chem-istry, its quality for further processing,
INTERNATIONAL STANDARD ISO 23722:2021(E) Meat and meat products — Vocabulary 1 Scope This document defines terms for meat and meat products. It is applicable to the processing, trade and storage of meat and meat products. 2 Normative references There are no normative references in this document. 3 Terms and definitions
The scope of this code covers hygiene provisions for raw meat, meat preparations and manufactured meat from the time of live animal production up to the point of retail sale. It further develops 'The Recommended International Code of Practice: General Principles of Food Hygiene' 4 in respect of these products.
The EHS Guidelines for Meat Processing include information relevant to meat processing, focusing on bovine and porcine slaughtering and processing from reception of the animals until the carcasses are ready for sale or further processing.
15. Introduction. Raw materials accepted for production should be free, as far as possible, from microbiological hazards, such as E. Coli O157 and Salmonella, from chemical hazards such as grease and dirt, and from physical hazards such as metal and other foreign bodies.
The scope of this code covers hygiene provisions for raw meat, meat preparations and manufactured meat from the time of live animal production up to the point of retail sale. It further
