Stitch meat
As a stitch meat is meat section in the jugular notch referred to around the injection site during bleeding of pigs or cattle produced. Significant amounts of blood seep into the stabbed meat during slaughter , which creates the risk of greater bacterial contamination . Only as little meat as necessary should be removed from the puncture site. In practice, between 100 and 400 g of stick meat are removed from pigs.
Stitch meat has been approved for human consumption in Germany since 1991 and in the European Union since 1993. After Regulation (EC) no. 854/2004 of the European Parliament and of the Council of 29 April 2004, Annex I, Section II, Chapter V, set 1d the flesh of the sticking points is as unfit to judge. Stitch meat can be processed into animal feed in approved companies and is also often used for barfing dogs and cats because it is lean.
Nevertheless, there were several scandals in Germany in which the use of stab meat in meat and sausage products could be proven. In 2006, for example, a sausage manufacturer from the Vechta district mixed stitch meat with other meat and used it to make sausage. A meat dealer in Gelsenkirchen was sentenced to three and a half years imprisonment and a three-year professional ban. A revision of the judgment was rejected in 2008 by the Federal Court of Justice.
Individual evidence
- ↑ a b LG Essen, judgment of March 26, 2007 - 56 KLs 7/06
- ↑ Where there is cheating on the slaughter line. In: Top-Agrar 12/2004, p. S9.
- ↑ VO (EG) No. 854/2004
- ↑ Susanne Reinerth: Natural Cat Food: Raw feeding for cats - A practical guide . Books on Demand, 2008, ISBN 9783837062311 , p. 54.
- ^ André Seeger: BARF for dogs . GU Tier Spezial, Gräfe and Unzer, 2015, ISBN 9783833849824 , p. 54.
- ↑ Rotten meat scandal. Judges impose prison sentence , n-tv from March 26, 2007
- ^ Judgment in the "rotten meat scandal" final , Federal Court of Justice, press office announcement 9/2008