Trích từ tổ chức FAO: G
uidelines for slaughtering, meat cutting and further processing
http://www.fao.org/3/T0279E/T0279E00.htm#TOC
Carcass and meat handling and marketing without refrigeration
Where refrigeration is unavailable either owing to financial or technical reasons (e.g. no power supply), the shelf-life of meat is reduced to days or hours, not weeks. Slaughter and dressing must be near the point of sale and it must be quick and clean. If carcasses and meat are kept in well-insulated rooms, the temperature can be reduced with dry-ice blocks, if these are available. Since it is easier to chill boneless cuts rather than whole carcasses, hot-boning should be considered.
Stock must be handled carefully to avoid producing high-pH meat which will spoil more quickly. Rooms used for slaughter and handling meat must be clean and well ventilated, but out of direct sunlight, dust-free and verminfree (rodents and insects). Hot water (82°C) must be available to clean all equipment and surfaces and personnel must work very hygienically. Receive all blood into sealed containers and have separate skips on wheels for hooves, skins, green offal and trimmings.
Storage and transport without refrigeration
Meat should be put on sale within a day of slaughter. If it has to be held it should be hung in a clean, well-lit hall with good ventilation. Insects, rodents and birds must be kept out, dust must not blow in. Trays of offal should be on shelves, not on the floor. Barrows for wheeling carcasses and quarters are better than carrying on shoulders, as they can be cleaned frequently. All staff must wear clean clothing and observe strict personal hygiene. Transport of non-refrigerated meat is very hazardous. If meat is to be put in stockinettes and sacks these must be very clean. Meat should be on rails in the truck or wagon, and it is not advisable to carry it more than a day's journey before sale.
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