Treating animal carcasses after slaughter is one of the most important steps that can be taken to ensure meat products are safe when they reach the consumer. But preliminary and basic steps - sanitation procedures taken with livestock both before and after slaughter, as well as sanitation standard operating procedures required by US Department of Agriculture (USDA) regulations - are just as important, as are good manufacturing practices (GMPs) that are carried out daily in meat and poultry slaughter and processing facilities. Sanitation at this stage of meat and poultry processing, from slaughter to fabrication, has been researched and utilized for quite a few years now, said Jeffrey Sindelar, PhD, professor of Meat Science and Animal Biologics Discovery, and Extension Meat Specialist at the University of Wisconsin -Madison (UW).
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