Abstract

Work is done in part in cell stations rather than production lines, which is how the Meat Factory Cell (MFC) concept differs from traditional abattoirs. It "disassembles" the carcass from the outside in, combining and fusing elements of today's separate processes and disciplines, namely "slaughter" and "meat primal cutting." where the internal organs are removed after the limbs, neck, back, and loin. The purpose of this effort is to qualitatively evaluate upcoming meat inspection and carcass hygiene in the MFC. To understand the importance of findings on individual carcass portions, a comprehensive analysis of the carcass components is required. The MFC offers a few chances for targeted examination using cutting-edge diagnostic equipment. Because the MFC concept removes the limbs, neck, and loin first, improved hygiene is anticipated. and are not vulnerable to faecal contamination from intestinal material. The MFC provides chances for customised chilling regime for distinct components, targeted cleaning or pathogen killing procedures, which should lead to safer meat products and less energy usage. We expect that the MFC approach will potentially fulfil the principles of Codex alimentarius and will improve public health compared to conventional slaughter and meat inspection