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Production and supply of clean and wholesome meat for domestic consumers and exporters
is need of the hour. In this regard, all quality aspects from farm to fork must
be considered to ensure public health. Quality meat production involves healthy
animals, proper handling methods, transport and slaughter.
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The meat will be fit for consumption only when healthy and stress free animals are
slaughtered humanely in an approved abattoir under strict supervision of a qualified
Veterinarian with proper ante mortem and post mortem examinations.
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Meat inspection laboratory of the NRC on Meat actively involved in research on development
of relevant methods for meat inspection, finding out prevalence of meat borne diseases
in slaughtered animals, effect of slaughtering meat animals on public health of
abattoir workers etc.
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