Oxford Sandy Black Pig Group Podcast
Education
Tune in for the replay of the Dom Charman event where he talks about
- Factors affecting meat quality on-farm and in the abattoir.
- The general slaughter process.
- Traceability.
- Slaughter impacts on meat quality.
- FSA rules and regs on setting up and operating your own butchery.
Dom has 20 years in the pig industry, working across the globe with pig farmers on small and extensive indoor and outdoor systems. He has a wealth of knowledge on the slaughter process and Food hygiene requirements. He has also worked closely with the APHA on a number of initiatives and Abattoir designs and efficiencies.
More Episodes
Going It Alone (S5E2)
2023-02-23
31
2023-02-23
31
Setting up your own butchery (S5E1)
2023-01-31
47
2023-01-31
47
Looking Back on 2022 (S4E6)
2023-01-03
33
2023-01-03
33
African Swine Fever For Independent Pig Keepers (S4E5)
2022-11-27
34
2022-11-27
34
Goodbye Microscopic Pathogen(S4E4)
2022-09-23
36
2022-09-23
36
OSBPG Foundation Charity keeping in touch (S4E2)
2022-05-12
35
2022-05-12
35
Feeding the Milk Bar (S4 E1)
2022-03-17
62
2022-03-17
62
Its All About the Lysine (S3E6)
2021-06-10
116
2021-06-10
116
No Paper Straws Thanks (S3E5)
2021-05-14
31
2021-05-14
31
Oink to Tale (S3E4)
2021-04-18
35
2021-04-18
35
From within the Pen(S3E3)
2021-03-15
31
2021-03-15
31
From Scotland with Pigs (S3E2)
2021-02-14
31
2021-02-14
31
New Year, New Season (S3E1)
2021-01-23
47
2021-01-23
47
That's No Truffle Mrs Piggie (S2E10)
2020-10-27
50
2020-10-27
50
eAML2 and AHDB an Interview with Nicola Gummery (S2E9)
2020-10-12
60
2020-10-12
60
Genetic Spread Allowance (S2E8)
2020-09-14
62
2020-09-14
62
An Interview with Catriona Cook (S2E7)
2020-09-07
65
2020-09-07
65
A to the I Piggies (S2E6)
2020-08-03
51
2020-08-03
51
Farrowing Times (S2E5)
2020-06-27
54
2020-06-27
54
Get this podcast on your
phone, FREE
