Meat Industry Services: CSIRO Food and Nutritional Sciences

CSIRO Food and Nutritional Sciences: Meat Industry Services

Live Animal	Farm and feedlot Handling Stunning and slaughter
Slaughter and Dressing	Stunning and slaughter - general aspects Skinning and evisceration Edible co-products Inedible co-products and rendering Meat storage Meat transportation
Chilling and Freezing	Chilling and freezing - general aspects Refrigeration index
Boning and Packaging	Boning Packaging
Further Processed Meat	Processing methods Spoilage of processed meat
Testing and Analysis	Microbiology Non-microbiological Chemical and visual lean
Meat Quality	Meat and carcase defects Eating quality Meat spoilage
Meat Safety	Pathogens Chemical safety Hygiene and foreign objects
Premises and Environment	Construction and design Cleaning and sanitation Environment protection
QA and Management