Introduction. Meat processing hygiene is part of Quality Management (QM) of meat plants and refers to the hygienic measures to be taken during the various processing steps in the manufacture of meat products. Regulatory authorities usually provide the compulsory national framework for food/meat hygiene programmes through laws and regulations and monitor the implementation of such laws. At the meat industry level, it is the primary responsibility of individual enterprises to develop and apply efficient meat hygiene programmes specifically adapted to their relevant range of production.

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