Meat processing - Shokunikukakou

Japanese: 食肉加工 - しょくにくかこう

Meat processing refers to the refrigeration and freezing of meat, the production of retort foods using meat such as ham, sausage, canned meat and curry, the production of frozen foods such as hamburger steaks and croquettes, and the packaging of these meat products. In a broad sense, fish meat is also considered meat, but it generally refers to the processing of livestock such as beef and pork, and poultry such as chicken. Livestock such as beef and pork brought to slaughterhouses are subjected to ante-mortem examinations by slaughter inspectors. If the ante-mortem examination reveals any abnormalities such as a legally designated infectious disease, the animal is prohibited from slaughter, and livestock that are not found to have abnormalities are tagged.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

食肉の冷蔵，冷凍やハム，ソーセージ，肉缶詰，カレーなどの肉を使ったレトルト食品の製造，ハンバーグ，コロッケなどの冷凍食品の製造およびこれらの肉製品の包装を食肉加工という。広義には魚肉も食肉であるが，一般にはウシ，ブタなどの畜肉と鶏肉などの食鳥肉の加工を意味する。屠畜（とちく）場に運ばれたウシ，ブタなどの肉用家畜は屠畜検査員によって生体検査を受ける。生体検査の結果，法定の伝染病などの異常を認めた場合は屠殺禁止の処置がとられ，異常を認めなかった家畜には標識を付する。

出典　株式会社平凡社世界大百科事典第２版について　情報

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