Meat + Poultry - April 2006 - 46

TAKING
CARE
CARCASSES
OF

A whole-animal approach
to food safety and quality
By Joel Crews
jcrews@sosland.com

F

ood quality and safety are measured and monitored on microscopic levels, but processes to
ensure both are based on sound carcass
handling and treatment systems. According to food safety executives at
Swift & Co. and Triumph Foods, steps
taken to improve beef and pork carcass
handling vary slightly from one plant
to the next, but everyone is aware of the
payoff when efforts to maximize quality and food safety are unrelenting.
Dr. Robert Campbell, director of
food safety and HACCP with Triumph
Foods, a new hog slaughtering facility
based in St. Joseph, Mo., says "The
big push right now is in making adaptations in the chilling systems to improve quality." Today's hogs are products of carefully engineered growth
rates providing genetically improved
animals that provide better quality
meat more efficiently.
"One of the biggest things that
48

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MEAT&POULTRY

I April 2006 I

www.MEATPOULTRY.com

happened over the past 20 years is
that carcass weights have gone from
the 140 to 160 pound range up to
215 to 220 pounds," says Campbell,
which means live weights that used
to be 220 pounds are now around 300
pounds. "That's made a big difference
in terms of the number of pounds produced per animal. It costs you about
the same to kill a small animal as it
does to kill a big one."
By adding as much as 30 percent
more weight to the animal, Campbell says "you get to the point where
equipment (to handle the carcasses)
has to be more robust in order to
handle those kinds of weights." Experts say the envelope has likely been
pushed to the limit as far as breeding
in heavier weight animals. Heavier
animals could prove to be counterproductive, says Campbell. "The chicken
people pushed theirs almost to the
point where they can't produce them



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Meat + Poultry - April 2006

Table of Contents for the Digital Edition of Meat + Poultry - April 2006

Contents
Meat + Poultry - April 2006 - 1
Meat + Poultry - April 2006 - 2
Meat + Poultry - April 2006 - 3
Meat + Poultry - April 2006 - Contents
Meat + Poultry - April 2006 - 5
Meat + Poultry - April 2006 - 6
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