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Meat Industry Problems

1. slaughter of health
Hog slaughter in the informal field point, pork without quarantine flows into the city of individual meat stalls, the public is difficult to eat meat. Medium-sized slaughterhouse due to lack of water, or producers to reduce production costs, the supply of water is often not up to hygiene requirements. Second, the large pool soaking pig scalding surface so heavily polluted. Large pool scalding pigs not only the surface of serious pollution, and part of the sewage can enter the body through the incision. In developed countries have already eliminated the scalding soak in favor of clean and efficient steam scalding. Third, the concept of health workers is not strong. Workers do not do things by, pay attention to health operation, so pigs contaminated during slaughter. We should strengthen professional ethics and the concept of health education and vocational training.
2. slaughterhouses quarantine system is unreasonable
Enterprises veterinary examination of slaughter is a big problem, the responsible veterinary developed livestock slaughter and carcass inspection is not affiliated with slaughtering enterprises, this can be done just testing. But in China, it belongs to veterinary business, starting from the economic interests of enterprises, veterinarians can just testing has become a problem. This anomaly should be changed so that veterinary independent of enterprises, in order to really do justice to veterinary inspection.
3. The irrational structure of meat
Our structure is extremely unreasonable meat, pork accounted for a large proportion, and cattle, sheep and poultry proportions are few. During 1950 to 1983, the pork meat production accounts for more than 90% of total production. The past 10 years, the structure of the meat has been some improvement, but still represents a significant proportion of pork. Since pig feed based on grain as raw material, which is bound to consume our precious food resources, and cattle, sheep and other herbivorous animals can not consume food. Change the structure of meat, grain-saving development of herbivores, not only for the rational development of the meat industry is necessary, but also to promote the coordinated development of the national economy is also of great significance.
4. Slaughter aging equipment, backward technology
Compared with developed countries, China's slaughtering equipment is still relatively backward. This not only severely hampered the development of the slaughter industry, but also to hygiene products adversely affected. For example, the developed countries to use the steam chamber means to pigs to the hair, not only high efficiency, and hygiene. While China is still relatively backward using immersion scalding, not only inefficient, but also easily contaminated pigs.
5. slaughter legislation to be perfect
In order to provide health market, rest assured, high quality meat products, many countries are in the form of law to restrain. For example, the United States as early as 1906 on the development of the "Federal Meat Inspection Act," Japan has also developed a "slaughterhouse Law" in 1953. Although China in 1998 by the State Council promulgated the "pig slaughtering regulations", but legally this level is still blank. Using legal means to strengthen awareness and constraints meat producers, operators of behavior is necessary. In order to make the masses eat meat, as soon as possible to develop a "slaughter law" by the National People's Congress it is necessary.

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