Recent and potential changes in meat processing and their
implications for producers
B.B. Chrystall
Meat Industry Research Institute of New Zealand (Inc.), Hamilton
Proceedings of the New Zealand Society of Animal Production.
1982, 42: 103-106
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.
Keywords: NZSAPAB;
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Last Updated 03-05-1997
