Cutting of hams and loins : warm cutting is possible

A study conducted by ITP on the comparison of warm and cold cutting shows that although the contamination evolves faster in the warm-cut than in the cold-cut meat, the level of contamination on reception by the customer is similar. Also, the core temperatures on reception are narrow-ranging and below 6°C.Warm cutting does not therefore prevent cuts of good bacteriological quality being obtained provided certain critical points are controlled.