ABSTRACT
After eviscerating and cleaning the carcass, a number of steps are taken to transform the muscle into edible meat. Obtaining a top-quality food will depend on the way these steps are followed. Carcass inspection and refrigeration, biochemical and physical changes involved in sensory characteristics, and microbial considerations should be understood and applied. This chapter describes carcass handling from the abattoir to the chiller, and the basic biochemical and microbial factors involved.
