When processing raw meat it is vital to minimize microorganism contamination as food will lose its taste, smell, nutritional value and have a reduced shelf-life. Dangerous toxins or chemicals could also be harmful to humans. Consumers are also demanding proof that the meat they eat has been treated well, as animal welfare increasingly becomes a priority for them.
The microbiological status of fresh meat is particularly dependent on the hygiene at the point of slaughter and subsequent processing. The entire supply chain should therefore have stringent procedures to ensure consistent delivery across the stages of processing, storage, packaging and transport. Manufacturers must deploy production processes according to the principles of HACCP (Hazard Analysis and Critical Control Point), as well as ensure hygienic optimum conditions across the entire supply chain.