De-dagging feasibility (phase 1)
04 March 2022
Focus area: Food safety
Program stream: Growth and global competitiveness
Project number: 2021-1119
As part of the project, three solutions were identified including enzyme surfactant, underbody spray in yards and mechanical intervention. Each solution was evaluated, and it was determined that:
• The use of multiple enzyme solutions to loosen or remove dags prior for use prior to processing, with success the most appropriate solution was established.
• There was possibility of retrofitting and installing underbody sprays in the existing lairage yards.
• There are multiple mechanical intervention devices that will allow dag removal before hide removal