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The document outlines the processes involved in cattle and pig slaughtering, detailing each step from reception to transportation, including veterinary inspections and hygiene measures. It also discusses the classification of viscera and the importance of product traceability, highlighting internal and external traceability methods and their benefits. Additionally, it emphasizes the use of technology, such as barcodes and RFID, to enhance traceability and improve product quality.

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ScribdTranslations

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EN