Beef Safety During Slaughter, Fabrication, and Further Processing

Sally L.Flowers Yoder, Margaret D. Hardin, William R. Henning, Catherine N. Cutter

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Meat processors have an ethical responsibility to provide wholesome products to consumers. From the moment the live animal sets foot on the slaughter floor until the beef carcass is fabricated into primals and throughout processing, there are hazards that must be controlled. To fulfill this responsibility, plant employees must be aware that the procedures performed on the slaughter floor and in the fabrication and processing rooms can have a tremendous impact on the safety of the beef products that reach the end user. Currently, every meat plant under federal inspection conducts daily operations under Hazard Analysis and Critical Control Point (HACCP) systems. Each plant develops its own HACCP plan focused on prevention of problems to assure the safety of beef products through control of chemical, physical, and biological hazards.

Original languageEnglish (US)
Title of host publicationHandbook of Beef Safety and Quality
PublisherCRC Press
Pages39-82
Number of pages44
ISBN (Electronic)9781040285305
ISBN (Print)9781560223238
DOIs
StatePublished - Jan 1 2024

All Science Journal Classification (ASJC) codes

  • General Agricultural and Biological Sciences
  • General Biochemistry, Genetics and Molecular Biology
  • General Medicine
  • General Engineering

Fingerprint

Dive into the research topics of 'Beef Safety During Slaughter, Fabrication, and Further Processing'. Together they form a unique fingerprint.

Cite this