A procedure for processing meat in e.g. industrial abattoirs and packing plants, involves keeping cuts from original carcass section in one receptacle to ensure traceability

摘要

A procedure, in which pieces of meat (Y1, Y2, Y3) taken from an original carcass section (X) are cut and trimmed to modify their appearance and/or size and then weighed and/or packed and/or dispatched at a series of different work stations, consists of keeping all the pieces in the same receptacle (7) during the different processes to ensure traceability back to the original carcass.