The Butcher May 2014
Our news update on movers and shakers in the
meat and deli industries. Read more...
Industry Focus - The business of regulating meat imports and exports
The Butcher looks at the types of meat that are imported and
the reasons for it, and the regulations to which importers and
exporters must adhere. Read more...
Deli Counter - Processed pork: focusing on ham
Special Feature - Safe handling and processing of pigs and pork
The Butcher takes a brief look at carcass processing
methods and equipment for the layman. Read more...
Meat of the month - For the love of pork
Pork is one of the most commonly eaten meats worldwide, loved
for its cured and fresh versatility. The Butcher looks at the
organisations making local pork’s popularity possible, and
explore the meat’s benefits and usages. Read more...
Business operations - Tools of the trade
The butcher’s tools include cutting implements, meat processing
equipment, sundries such as hooks and thermometers, and
weighing and packaging apparatus. Equally important are
the work surfaces on which meat is processed. The Butcher
provides a checklist of essentials.
New developments in refrigeration
Cooling and freezing options in the meat processing industry
range from large-scale solutions like cold storage facilities to
small-scale projects that ensure produce in a shop remains fresh.
The Butcher takes a look at two recent installations in
South Africa to highlight the latest trends. Read more...
Special feature - Meet the meat guardians:
Antimicrobials and antioxidants
The function of antimicrobials is to provide food safety and that of antioxidants to keep food fresher for longer. The Butcher examines
the use of these essential ingredients in deli meats and fresh,
cooked and cured sausages. Read more...