Идентификация и проследяемост на заешко месо гл. ас. инж. д-р Д. Йорданов1, инж. д-р Г. Ангелова2, ас. инж. К. Данов1 Университет по Хранителни Технологии, катедра „Технология на месото и рибата”, 4002 Пловдив1, digest@abv.bg “ДИГЕСТ” ЕООД - Проектиране & Инженеринг, 4002 Plovdiv2 Identification and traceability of rabbit meat Head Ass.Prof. Eng. Yordanov D.1, Ph.D, Eng. Angelova G.2, Ph.D., Ass. Eng. Danov K.1 University of Food Technology, Dept. of Meat and Fish Technology, 4002 Plovdiv1 “DIGEST”Ltd. - Design & Engineering, 4002 Plovdiv2, digest@abv.bg Abstarct Traceability is increasingly becoming standard
across the agri-food industry, largely driven by recent food crises and the consequent demands for transparency within the food chain. Product traceability is the process of maintaining records of all materials and parts from purchasing to finished goods where a unique number identify a part, batch, or a finished product. Traceability in the food industry must aim to create a link between the various steps in the entire food chain, so- called “from farm to work”. These steps must cover
animal production at the farm, processing in meat plants and other food premises, distribution to wholesalers and retailers and right through to the moment the food is placed on the consumer’s table. Tracing of animals can provide greater confidence in certification schemes, especially regarding their disease-free status. The increasing role of traceability leads to the development of a range of traceability concepts and technologies adapted to different industry need. The European Parliament has adapted a regulation on compulsory labeling of beef (EC) 1760/2000. This regulation
aims to ensure a link between, on one hand, the identification of the carcass, quarter or pieces of beef and on the other hand individual animal or the group of animals from which they are derived. In particular the beef label must contain the following 6 mandatory elements in human readable format: а reference number or reference code ensuring the link between the meat and the
animal or a group of animals; country of birth; country of fattening;
country of slaughter; country of cutting; approval number of the slaughterhouses and cutting hall.
Key word: identification, traceability,
meat carcasses, rabbits.
