Risk analysis for primary processing of cattle on slaughter

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Abstract


The article is an analysis of the risks associated with a reduction in the safety and quality of meat, resulting in the slaughter and processing of livestock, which allows you to set certain limits of the operations of deviations from the norm and take timely corrective actions aimed at neutralizing the action of unfavorable factors.

About the authors

V I Rodin

Moscow state university of food production

Author for correspondence.
Email: yaremchykvp@rambler.ru
The department of veterinary and sanitary examination and biological safety

V P Yaremchuc

Moscow state university of food production

Email: biology@mail.ru
The department of veterinary and sanitary examination and biological safety

N G Khomenets

Peoples’ Friendship University of Russia

Email: biology@mail.ru
Department of standardization, metrology and technologies in livestock production

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Copyright (c) 2013 Яремчук В.П., Родин В.И., Хоменец Н.Г.

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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