POSSIBILITIES TO IMPROVE THE MANAGEMENT OF SWINE MEAT PROCESSING

Marinela Lidia Bold, Goran Panici, Gheorghe Danciu, Cornelia Petroman, Ioan Petroman

Abstract


In order to improve the management of swine meat processing, it is necessary to implement measures to improve the management of inflow the fattening of pigs at the slaughterhouse and the antemortem waiting time, in order to obtain quality carcasses and meat. Regarding slaughtering technology it is necessary to improve a number of operations throughout the technological flow, by implementing managerial measures on preparing pigs for slaughter, life suppression, initial processing, carcass processing, veterinary examination, marking and classification of carcasses; and refrigeration and freezing methods. In order to improve the hygienic quality of swine meat, preventive measures will be implemented which to reduce the incidence of contamination throughout the carcass flow that will also improve swine meat.


Keywords


swine; management; processing; meat quality

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Copyright (c) 2019 Marinela Lidia Bold, Goran Panici, Gheorghe Danciu, Cornelia Petroman, Ioan Petroman

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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL

ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Annual
PUBLICATION LANGUAGE: English

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Banat`s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara
Faculty of Management and Rural Tourism
300645, Timisoara, Calea Aradului 119, Romania

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