APPLICATION OF THE HACCP METHOD IN THE SWINE ABATTOIR BY SCALDING-SKINNING ECOLOGICAL PROCESSING / APPLICATION DE LA METHODE HACCP DANS L’ABATTOIR PORCIN PAR LE PROCESSUS ECOLOGIQUE D’ÉCHAUDAGE-DÉPEÇAGE
In the food industry development, the food safety and the valorization of by-products represent important aspects. The present study consists in the application of the Hazard Analysis and Critical Control Point (HACCP) method in pig slaughterhouses for scalding-skinning technology in order to ensure...
Main Authors: | , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2017-03-01
|
Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
Subjects: | |
Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201701&vol=1&aid=4491 |
id |
doaj-264ea2c2b50549ec81c22c5f8757cc35 |
---|---|
record_format |
Article |
spelling |
doaj-264ea2c2b50549ec81c22c5f8757cc352020-11-24T22:10:31ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2017-03-011817384APPLICATION OF THE HACCP METHOD IN THE SWINE ABATTOIR BY SCALDING-SKINNING ECOLOGICAL PROCESSING / APPLICATION DE LA METHODE HACCP DANS L’ABATTOIR PORCIN PAR LE PROCESSUS ECOLOGIQUE D’ÉCHAUDAGE-DÉPEÇAGEIULIAN SUCEVEANU0IRINA-CLAUDIA ALEXA1LUMINITA GROSU2OANA-IRINA PATRICIU3IRINA IFRIM4MIRELA SUCEVEANU5S.C. Agricola S.A., 94, Calea Moldovei, Bacău, RoumanieUniversité « Vasile Alecsandri » de Bacău, Faculté d’Ingénierie, Département d’Ingénierie Chimique et Alimentaire, 157, Calea Mărăşeşti, 600115, Bacău, Roumanie Université « Vasile Alecsandri » de Bacău, Faculté d’Ingénierie, Département d’Ingénierie Chimique et Alimentaire, 157, Calea Mărăşeşti, 600115, Bacău, Roumanie Université « Vasile Alecsandri » de Bacău, Faculté d’Ingénierie, Département d’Ingénierie Chimique et Alimentaire, 157, Calea Mărăşeşti, 600115, Bacău, Roumanie Université « Vasile Alecsandri » de Bacău, Faculté d’Ingénierie, Département d’Ingénierie Chimique et Alimentaire, 157, Calea Mărăşeşti, 600115, Bacău, Roumanie Université « Vasile Alecsandri » de Bacău, Faculté d’Ingénierie, Département d’Ingénierie Chimique et Alimentaire, 157, Calea Mărăşeşti, 600115, Bacău, Roumanie In the food industry development, the food safety and the valorization of by-products represent important aspects. The present study consists in the application of the Hazard Analysis and Critical Control Point (HACCP) method in pig slaughterhouses for scalding-skinning technology in order to ensure the conformity of meat quality and the by-products management and recycling. In order to optimize the scalding-skinning process of swine, all the classical technological steps of the technological processes were analyzed separately and globally, with the adaptation of the HACCP method for the new technology. The result of this study shows that the implementation of the new technology that combines existing technologies has many advantages from both an economic and a technological point of view. At the same time the new technology ensures food safety by taking account of the application of the food safety system, respectively, HACCP method.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201701&vol=1&aid=4491abattoirHACCP systemscaldingskinningswine |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
IULIAN SUCEVEANU IRINA-CLAUDIA ALEXA LUMINITA GROSU OANA-IRINA PATRICIU IRINA IFRIM MIRELA SUCEVEANU |
spellingShingle |
IULIAN SUCEVEANU IRINA-CLAUDIA ALEXA LUMINITA GROSU OANA-IRINA PATRICIU IRINA IFRIM MIRELA SUCEVEANU APPLICATION OF THE HACCP METHOD IN THE SWINE ABATTOIR BY SCALDING-SKINNING ECOLOGICAL PROCESSING / APPLICATION DE LA METHODE HACCP DANS L’ABATTOIR PORCIN PAR LE PROCESSUS ECOLOGIQUE D’ÉCHAUDAGE-DÉPEÇAGE Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry abattoir HACCP system scalding skinning swine |
author_facet |
IULIAN SUCEVEANU IRINA-CLAUDIA ALEXA LUMINITA GROSU OANA-IRINA PATRICIU IRINA IFRIM MIRELA SUCEVEANU |
author_sort |
IULIAN SUCEVEANU |
title |
APPLICATION OF THE HACCP METHOD IN THE SWINE ABATTOIR BY SCALDING-SKINNING ECOLOGICAL PROCESSING / APPLICATION DE LA METHODE HACCP DANS L’ABATTOIR PORCIN PAR LE PROCESSUS ECOLOGIQUE D’ÉCHAUDAGE-DÉPEÇAGE |
title_short |
APPLICATION OF THE HACCP METHOD IN THE SWINE ABATTOIR BY SCALDING-SKINNING ECOLOGICAL PROCESSING / APPLICATION DE LA METHODE HACCP DANS L’ABATTOIR PORCIN PAR LE PROCESSUS ECOLOGIQUE D’ÉCHAUDAGE-DÉPEÇAGE |
title_full |
APPLICATION OF THE HACCP METHOD IN THE SWINE ABATTOIR BY SCALDING-SKINNING ECOLOGICAL PROCESSING / APPLICATION DE LA METHODE HACCP DANS L’ABATTOIR PORCIN PAR LE PROCESSUS ECOLOGIQUE D’ÉCHAUDAGE-DÉPEÇAGE |
title_fullStr |
APPLICATION OF THE HACCP METHOD IN THE SWINE ABATTOIR BY SCALDING-SKINNING ECOLOGICAL PROCESSING / APPLICATION DE LA METHODE HACCP DANS L’ABATTOIR PORCIN PAR LE PROCESSUS ECOLOGIQUE D’ÉCHAUDAGE-DÉPEÇAGE |
title_full_unstemmed |
APPLICATION OF THE HACCP METHOD IN THE SWINE ABATTOIR BY SCALDING-SKINNING ECOLOGICAL PROCESSING / APPLICATION DE LA METHODE HACCP DANS L’ABATTOIR PORCIN PAR LE PROCESSUS ECOLOGIQUE D’ÉCHAUDAGE-DÉPEÇAGE |
title_sort |
application of the haccp method in the swine abattoir by scalding-skinning ecological processing / application de la methode haccp dans l’abattoir porcin par le processus ecologique d’échaudage-dépeçage |
publisher |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
series |
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
issn |
1582-540X 1582-540X |
publishDate |
2017-03-01 |
description |
In the food industry development, the food safety and the valorization of by-products represent important aspects. The present study consists in the application of the Hazard Analysis and Critical Control Point (HACCP) method in pig slaughterhouses for scalding-skinning technology in order to ensure the conformity of meat quality and the by-products management and recycling. In order to optimize the scalding-skinning process of swine, all the classical technological steps of the technological processes were analyzed separately and globally, with the adaptation of the HACCP method for the new technology. The result of this study shows that the implementation of the new technology that combines existing technologies has many advantages from both an economic and a technological point of view. At the same time the new technology ensures food safety by taking account of the application of the food safety system, respectively, HACCP method. |
topic |
abattoir HACCP system scalding skinning swine |
url |
http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201701&vol=1&aid=4491 |
work_keys_str_mv |
AT iuliansuceveanu applicationofthehaccpmethodintheswineabattoirbyscaldingskinningecologicalprocessingapplicationdelamethodehaccpdanslabattoirporcinparleprocessusecologiquedechaudagedepecage AT irinaclaudiaalexa applicationofthehaccpmethodintheswineabattoirbyscaldingskinningecologicalprocessingapplicationdelamethodehaccpdanslabattoirporcinparleprocessusecologiquedechaudagedepecage AT luminitagrosu applicationofthehaccpmethodintheswineabattoirbyscaldingskinningecologicalprocessingapplicationdelamethodehaccpdanslabattoirporcinparleprocessusecologiquedechaudagedepecage AT oanairinapatriciu applicationofthehaccpmethodintheswineabattoirbyscaldingskinningecologicalprocessingapplicationdelamethodehaccpdanslabattoirporcinparleprocessusecologiquedechaudagedepecage AT irinaifrim applicationofthehaccpmethodintheswineabattoirbyscaldingskinningecologicalprocessingapplicationdelamethodehaccpdanslabattoirporcinparleprocessusecologiquedechaudagedepecage AT mirelasuceveanu applicationofthehaccpmethodintheswineabattoirbyscaldingskinningecologicalprocessingapplicationdelamethodehaccpdanslabattoirporcinparleprocessusecologiquedechaudagedepecage |
_version_ |
1725807755904679936 |