By-products are waste from the carcass that are not edible products, but that can be processed in the manufacturing of other industry products. ILLUSTRATION OF PRODUCTS AND...
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8. Slaughtering and processing of animal products
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8.5 ABATTOIR PROCESSING
An abattoir can be described and defined as a licenced and registered slaughtering facility and primary meat processing plant. It can also be described as a registered and accredited facility responsible to convert live animals into meat for human consumption,...
8.4 CHARACTERISTICS OF MEAT CLASSIFICATION
AGE FAT It is the right of the consumer to choose how much visible fat they prefer. Fat classes are indicated in the following manner: 000 = Means no visible fat on carcass...
8.3 APPLICATION OF THE CLASSIFICATION MARK
In order to ensure that the different meat qualities are handled according to predetermined norms in legislation, SAMIC (South African Meat Industry Company) has been appointed by the Government to monitor uniform standards. SAMIC also liaises with producers,...
8.2 SOUTH AFRICAN MEAT CLASSIFICATION SYSTEM
The objective of the meat classification system is to provide a mark of quality that indicates the value differences (money value) between different qualities of meat. The South African meat classification system is based on a system that indicates the age of the...