When it comes to quality, consumers make very high demands: They want ready-to use, pre-portioned foods that will remain fresh and retain their attractive appearance for days. This is particularly true as regards meat and cold cuts. However, while freshly slaughtered meat is virtually sterile, it generally becomes contaminated with microorganisms - feces from hides and skins, germs on tools, hands or in rinsing water - during subsequent cutting and processing stages...