Email this article Risk analysis for primary processing of cattle on slaughter
- Authors: Rodin VI1, Yaremchuc VP1, Khomenets NG2
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Affiliations:
- Moscow state university of food production
- Peoples’ Friendship University of Russia
- Issue: No 4 (2013)
- Pages: 56-62
- Section: Articles
- URL: https://ogarev-online.ru/2312-797X/article/view/329340
- DOI: https://doi.org/10.22363/2312-797X-2013-4-56-62
- ID: 329340
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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.
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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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