FA0137 - Carry-over of meat species in UK meat processing plants
The project established that when raw minced beef is produced according to GMP, either a deep chemical clean or a high pressure water wash between species is effective in preventing the carry-over of raw pork into raw beef with an associated limit of detection (LOD) of less than 0.1 % on a w/w basis. The project has also shown that when no cleaning is performed between species, carry-over does occur which may need to be considered by manufacturers when presenting information to consumers about the composition of meat products so the contents are accurately described.
File Name: | 880-1-1624_meat-species-project.pdf |
File Size: | 2.5 MB |
File Type: | application/pdf |
Created Date: | 17-06-2015 |
Last Updated Date: | 17-06-2015 |