Hygienic Improvement and Productivity Increase for Slaughterhouses in Japan.
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Accession number;99A0453845
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| Title;Hygienic Improvement and Productivity Increase for Slaughterhouses in Japan. |
| Author;
ISHIDA MASAAKI
(Mie Univ., Fac. of Bioresour.)
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Journal Title;Bull Fac Bioresour Mie Univ
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Journal Code:Y0251B
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ISSN:0915-0471
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VOL.;NO.21;PAGE.17-30(1999)
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| Figure&Table&Reference;FIG.1, TBL.4, REF.5 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The Japanese meat sector has a lot of slaughterhouses. However, they are old-fashioned and need improvement. Especially, hygienic improvement and productivity increase are important. The purpose of this paper is to clarify how the hygienic and technological conditions can be improved when new facilities are installed. Here, we assume that the capacity of new slaughter lines is 300 pigs per hour, and these lines mostly operate 7 hours daily. Major findings are as follows: 1. In the process of opening carcasses, removal of organs, splitting of carcasses and final dressing, automatic systems are being installed now in order to save and secure labor. The most important factor of production in the slaughterhouse is labor. 2. It is important to take pigs to the slaughterhouse with clean skin and in a quiet condition. In addition, installation of automatic systems for pork is essential to minimize bacterial contamination. 3. However, financial support from the government and reinforcement of the collection of cargo power are needed, because the installation cost of the automatic systems is very high. Anyway, the presence of excellent managers is essential in order to realize the hygienic improvement and the productivity increase. (author abst.) |
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