Abstract

Changes in meat processing to comply with overseas and domestic hygiene requirements or to reduce costs and improve product quality are almost continuous. Electrical stunning, mechanical dressing, accelerated conditioning, shrink wrapping and further processing are discussed in relation to their impact for producers. Major meat processing changes that could affect either processing costs or increase the gross return for the products and thereby affect the return to producers are considered. Some of these changes require producers to modify their management practices to get the increased returns.

GJ, Jansen, van MTW Eerten, and IT Forrester

Proceedings of the New Zealand Society of Animal Production, Volume 42, , 95-98, 1982