Food Safety: Aspects of the Production Line of Pork Meat

A tétel rövid nézete
dc.contributor.advisorBéni, Áron
dc.contributor.authorSanca, D'Mari
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
dc.date.accessioned2022-11-14T07:51:07Z
dc.date.available2022-11-14T07:51:07Z
dc.date.created2022-10-21
dc.description.abstractThe main objective of this research is to establish a method of food safety analysis of everything found in the pork production line. During the investigation phase of this thesis, the investigation was conducted at the MCS-Vágóhíd pork slaughterhouse. Our study focused on food safety in the pork production line and how it can prevent different types of food safety problems and contamination in production. The analysis contributed to the summary aimed at making the pork production system and practices more sustainable and healthier. It is a method of making informed decisions about the sustainability of production practices in the near future, based on objective information, in science, combined with extremely ethical and economically sustainable information.
dc.description.courseFood Engineering
dc.description.degreeBSc/BA
dc.format.extent38
dc.identifier.urihttps://hdl.handle.net/2437/339701
dc.language.isoen
dc.subjectfood safety
dc.subjectproduction line
dc.subjectpork meat
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudomány
dc.titleFood Safety: Aspects of the Production Line of Pork Meat
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