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Hessisches Ministerium für Umwelt, Klimaschutz, Landwirtschaft und Verbraucherschutz
Hesse
Mainzer Straße 80
65189 Wiesbaden
Website: External link to the authority
Strengthening artisanal meat processing by innovative slaughter techniques and procedures for cattle and small ruminants
Meat production is important to preserve valuable pastureland in the low mountain ranges of Hessen, and the increasing demand for regional products offers the chance of regional marketing strategies. Consumer demands for transparency concerning origin and process quality of meat as well as animal welfare necessitate a regional production and a more sensitive premortal handling of the animals. Avoiding premortal stress is ensured by splitting up the slaughter process with the help of an EU-approved suitable facility for fixing, stunning and bleeding of the animals on the farm. Besides a stress-free slaughter (no transport of living animals) and the accompanying improvement of the sensorial meat quality, this innovative procedure is strengthening the regional slaughter capacities. The tasks of the project include a variety of technical and legal developments to harmonise this procedure with the EU standards.
The results are available as part of the final report and are available for download.
Rural development 2014-2020 for Operational Groups (in the sense of Art 56 of Reg.1305/2013)
Die Landforscher / Büro für Agrar- und Regionalentwicklung (BAR)
Tischbeinstraße 12
34121 Kassel
Phone: 0561-27224
Email: afk@agrar-regional-buero.de
2017
completed
195,615
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