Warm slaughter
The hot slaughtering is a traditional German method of slaughter , in which the animal's meat is processed immediately after the killing, without letting it cool before.
Warm slaughter falls under the protection of the EU , as it is the specific type of preparation of a protected geographical indication for certain sausage products, which are mainly produced in Northern Hesse and in Eichsfeld .
Slaughter method
With warm slaughter it is inevitable that the meat in question is prepared and processed directly, regionally and freshly, which is why this method is used for home slaughter and often in smaller companies in organic food processing . While phosphate is unavoidable in the cold processing of meat, which is common in large-scale operations, traditional warm slaughtering can do without it, as warm meat is biochemically different from chilled meat and is similar to that in the living organism. Warm meat has a higher pH value and the remaining ATP ( adenosine triphosphate ) reacts with the muscle proteins myosin and actin . This causes a higher water and fat binding and leads to better processing properties.
Web links
- Lecture notes (Uni Gießen, 2008): Meat hygiene (PDF file; 177 kB): Cold slaughter can also mean "killing to death" or serve to "cover up lack of care in dealing with live animals" (page 8)
- Warm meat processing at oekolandbau.de
Individual evidence
- ↑ Official Journal of the European Union of June 28, 2012, C 188/09