The issue of safety in the meat industry

Last updated:

In all sectors of activity, health security is essential for people. It consists of assessing the risks that affect the health of populations at all scales. One of the central elements of health security is, for example, the issue of food. Some foodstuffs are more sensitive than others and, if poorly stored or prepared, can endanger the health of consumers. Among these foods that are difficult to store and store, meat is one of the best examples.

Meat treatment, between efficiency and hygiene care

Meat consumption in French households has been declining steadily for more than ten years (1). This gradual decline can be explained by several factors. First, households are eating more meat outside their homes. For example, when going out to restaurants or fast food outlets. Butchers are also suffering from this change in consumption. Thus, the average daily consumption is 46 grams of meat in 2016 compared to 58 grams per day in 2007.

At issue are changes in the eating behaviours of the new generations. These are more oriented towards a less meaty diet, sensitivity to animal welfare and the price of the products offered. In short, households consume less meat. They consume it better, preferring quality over quantity, even if they put the price on it. Another important element in these developments is the scandals related to health problems. Or those related to diseases related to poor meat conservation.

It is in this context that the usefulness of bone-meat separating machines comes into play. Indeed, meat professionals take care of the deboning of the meats themselves and their preparation before they are set up on the stalls. A long work to be done, requiring meticulousness and absolute respect for hygiene rules to avoid any damage. Companies therefore provide machines designed for these meat processing operations.

Respect health safety without distorting gross product

In butchers and meat companies, the use of machinery increases production capacity.

They perform the butcher’s manual gestures in a short time. These machines are also designed to ensure the safety of the craftsman, avoiding the risk of injury by handling the cutting tools. A double advantage for the safety of employees while avoiding a maximum of hand contact on the product. In addition, the product is cut clearly, without distorting its taste, and scrupulously respecting hygiene measures.

The care applied to the cutting of products and the significant time saving allow professionals to offer the freshest possible meat to restaurateurs and individuals, thus increasing the possible consumption time for the product, a guarantee of good health.

In recent years, beef (39% in 2008 compared to 36.5% in 2018) and pork (28.6% in 2008 compared to 26.4% in 2018) have been sullied by French consumers, which favour poultry consumption (28.1% in 2008 compared to 33.9% in 2018), according to data collected by France AgriMer in October 2019.

Concerned about their health, and news related to their consumption, the French are careful about their purchases of fresh products. They particularly prefer to buy directly from the producer, in order to have the freshest product possible while participating in the regional economy. By facilitating the painstaking work of agri-food professionals, health risks are greatly limited, thanks to the tools available to them.

(1) According to a study conducted by CREDOC in September 2018.

Abonnez-vous à la Newsletter