Risk analysis in the critical pigmeat control points

Ancuta Marin

MPRA Paper from University Library of Munich, Germany

Abstract: The pig meat is of particular importance in human food due to the high content of vitamins and minerals. To prevent the hazard of microbial contamination, physical contamination, chemical contamination, etc., before slaughtering and during slaughter of animals has been developed and implemented the system Hazard Analysis by Critical Control Points (HACCP).

Keywords: pork meat; HACCP; organoleptic indices; contamination hazard (search for similar items in EconPapers)
JEL-codes: D81 Q10 Q18 (search for similar items in EconPapers)
Date: 2014-11-20
New Economics Papers: this item is included in nep-agr
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Published in Agrarian Economy and Rural Development – Realities and Perspectives for Romania ISSN – 2285 – 6803; ISSN – L – 2285 – 6803.5(2014): pp. 119-126

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Persistent link: https://EconPapers.repec.org/RePEc:pra:mprapa:61735

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