date:2014-04-23~2014-04-25
tion and processing is facing a difficult time. After mad cow, classical swine and avian influenza, consumers are sceptical and want guarantees about the meats they eat. Meat safety can only be guaranteed if every step in the meat production chain is carefully monitored and controlled.
To stay current with these developments, todays meat business is about improving:
yield
quality
hygiene
traceability
portioning
performance
profitability
efficiency
transparency
Meat produc