scholarly journals Mechanically deboned meat

1990 ◽  
Vol 62 (5) ◽  
pp. 369-380
Author(s):  
L. Riihonen ◽  
J. Laine ◽  
P. Linko
Keyword(s):  
Raw Materials ◽  
Low Cost ◽  
Meat Products ◽  
Raw Material ◽  
Processed Meat ◽  
Meat Industry ◽  
High Protein Content ◽  
Technological Characteristics ◽  
And Storage

Mechanically deboned meat (MDM) and mechanically deboned tissue (MDT) are used in the meat industry to an ever-increasing degree. The quality of mechanically deboned meat, its high protein content, good technological characteristics and comparatively low cost make the product a profitable and useful raw material. Mechanically deboned meat is a wholesome, nutritious, highly palatable product with a bright future as food. Its properties permit its incorporation in the production of heat-processed meat products composed of comminuted raw materials. Regulations are given in the legislation of several countries concerning the chemical composition, use and storage of such meat.

DEVELOPMENT OF TECHNOLOGY FOR A DELICATE LAMB PRODUCT

2020 ◽  
Vol 15 (10) ◽  
pp. 1364-1370
Author(s):  
N.V. Shirokova ◽  
◽  
E.V. Levkovskaya ◽  
I.D. Rysinova ◽  
◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Raw Material ◽  
Industrial Complex ◽  
Meat Industry ◽  
Sustainable Food ◽  
Treatment And Prevention ◽  
Taste And Smell

The article is devoted to the development of technology for obtaining an innovative meat product from mutton. One of the main tasks of the agro-industrial complex is the development of technologies for the production of meat products for general and special purposes. In this context, it should be noted that the creation of meat products intended for the treatment and prevention of diseases is a priority area in the food industry of social and economic importance. To date, certain results have already been achieved in this direction. However, the cluster of functional meat products in the Russian Federation is poorly developed. In terms of organoleptic properties, lamb has features that must be taken into account when developing new products on an industrial basis. Features of taste and smell of meat, its technological properties limit the use of this type of raw material in the production of meat products. The effect of the composition of the injection brine, the formulation of which included infusion of juniper berries, food phosphate "Biofos-90" and curing ingredients, on the quality of the finished product was studied. It was found that the use of a multicomponent injection brine in combination with mechanical processing of mutton promotes the formation of an elasticviscous-plastic structure of the meat system by increasing the functional properties of muscle proteins. The development and improvement of existing technologies for the production of meat products, the rational use of food raw materials predetermine the modern system of creating a sustainable food base for the country. The integrated use of mutton as one of the main raw materials of the meat industry in some regions of our country is also aimed at solving these problems.

scholarly journals FORMATION OF FUNCTIONAL INDICATORS OF MEAT SLAUGHTERED ANIMALS

2021 ◽  
pp. 125-129
Author(s):  
Ihor Strashynskyi ◽  
Vasil Pasichnyi ◽  
Tatiana Shevchenko ◽  
Anton Karapalov
Keyword(s):  
Raw Materials ◽  
World Market ◽  
Raw Material ◽  
Processing Plant ◽  
Meat Industry ◽  
Meat Processing ◽  
Technological Characteristics ◽  
Quality Of Products ◽  
The Impact

The actual tasks facing the meat industry are the rational use of meat raw materials with different technological characteristics and improving the quality of products that are produced. Today, in the world market of meat raw materials widely distributed meat with impaired progress autolysis. The results of monitoring the quality indicators of pork, which are processed at LLC "Ternopil meat processing plant", and the study of the impact of pre-slaughter and technological factors on the quality of meat raw material obtained from slaughtering pigs from different farms, are presented in the article.

Feasibility of cereal straw for industrial utilization in Minnesota

2000 ◽  
Vol 15 (1) ◽  
pp. 2-8 ◽  
Author(s):  
N.C. Wagner ◽  
S. Ramaswamy ◽  
U. Tschirner
Keyword(s):  
Animal Feed ◽  
Raw Materials ◽  
Low Cost ◽  
Economic Feasibility ◽  
Raw Material ◽  
Cereal Straw ◽  
Industrial Utilization ◽  
Industrial Use ◽  
On Farm ◽  
And Storage

AbstractA pre-economic feasibility study was undertaken to determine the potential of cereal straw for industrial utilization in Minnesota. Specifically, utilizing straw for pulp and paper manufacture was of interest. The availability of cereal straw fiber supplies at various locations across the state of Minnesota, along with pre-processing issues such as transportation, harvesting, handling, and storage, are discussed and priced. The greatest economic advantage of straw for industrial use appears to be the low cost of the raw material compared to traditional raw materials. This also provides an excellent opportunity for additional income for farmers. The methodology and information provided here should be helpful in evaluating the feasibility of utilizing straw for other industrial purposes in other parts of the world. However, in some Third World countries, long-standing on-farm, traditional uses of cereal straws for fuel, fiber, and animal feed may limit their availability for industrial utilization.

scholarly journals Effect of washing time and storage of raw Material on Surimi and Kamaboko of Tilapia (Oreochromis sp.)

2020 ◽  
Vol 7 (3) ◽  
pp. 89
Author(s):  
Eka Saputra
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Frozen Storage ◽  
Storage Period ◽  
Raw Material ◽  
Minced Fish ◽  
Materials Used ◽  
And Storage

This study aim was to determine the effect of washing and raw materials on frozen storage on the quality of surimi and kamaboko from raw material of tilapia (Oreochromis sp). There were three types of raw materials used, namely minced fish, surimi, and surimi with addition of sorbitol, with three washing treatments and four weeks frozen storage period observed every week. The method used consisted of measurements of pH, water content, bite test, and folding test. Then the results obtained for the best kamaboko tilapia (Oreochromis sp) were obtained from fillet raw materials compared to the raw material of Minced fish and raw materials of Minced Fish + Sorbitol, with a frequency of washing once and frozen storage for 3 weeks.

STATE AND PROSPECTS OF DAIRY-AND-MEAT INDUSTRY OF UKRAINE

2019 ◽  
Vol 4 (4) ◽  
pp. 294-305
Author(s):  
Volodymyr LAGODIIENKO ◽  
Olexander BOGDANOV
Keyword(s):  
Low Income ◽  
Dairy Products ◽  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Meat Industry ◽  
Investment Activity ◽  
Industrial Enterprises ◽  
Dairy Processing

Consumption of dairy and meat products rich in valuable and essential nutrients holds a special place in the diet of the population of all ages. Along with sufficient and balanced consumption of meat and dairy products the issue of their security and quality is no less important. There is a trend of reducing the production volumes of beef and veal, caused by the decrease in demand for this type of meat, which is more expensive than pork and poultry. Industrial enterprises, producing finished meat products on the basis of cattle meat, should choose one of two strategies of resource provision: creation of the own raw material zone due to the local producers and transport links or formation of long-term import contracts. The production of pork and poultry is growing. Production of sausages and similar products from meat is reducing, which is caused by the fact that a part of households refuses to consume finished meat products with added preservation agents, coloring agents, color stabilizers, flavor intensifiers, soy, protein, etc. Taking this into account, national producers of finished meat products should review the approaches to security and quality of their produce. Otherwise, their main threats will be a further reduction of supply and loss of a market niche. An acute problem of the national dairy processing industry is the growing deficit of milk raw material. The main reason for insufficient production volumes of milk by agricultural producers is a low purchasing price offered them by national dairy processing enterprises. Therefore, it is necessary to stimulate domestic demand for the finished dairy products in order to revitalize investment activity of milk processing enterprises and to increase purchasing prices of milk raw products, in the first place, at the cost of special social care programs for low-income people. Key words: dairy-and-meat industry, beef and veal, pork, poultry meat, sausages and similar products from meat, gastronomic culture, milk raw materials, deficit, dairy products, milk products, SCSU, purchase prices, food aid.

scholarly journals Pengendalian Persediaan Bahan Baku Oli Untuk Mesin Diesel Tipe G4J-801, G5J-801 dan G7J-801 di PT. Hansan Asembling – Malang

2017 ◽  
Vol 1 (1) ◽  
pp. 33
Author(s):  
Rony Prabowo
Keyword(s):  
Inventory Control ◽  
Historical Data ◽  
Raw Materials ◽  
Low Cost ◽  
Raw Material ◽  
Oil Companies ◽  
Production Forecasting ◽  
The Cost ◽  
And Storage

Inventories of raw materials is one of the most important elements in the company's operations are continuously must be obtained, processed and resold. The raw material is meant for the smooth running of production operations set. So, we need an optimum inventory levels to meet the needs of both the quantity, quality and time at a low cost. For that we need a system of planning and inventory control are best - well, that inventories of raw materials should be defined and calculated correctly and accurately in order to obtain a low total cost of inventory that can minimize the cost of production. Forecasting approach is expected to represent the number of actual demand in the coming period. Based on the number of requests of forecasting results can be determined raw material inventory control. By using EOQ then firms will be able to minimize the cost of raw material supplies of oil. Companies should pay attention to the order of recording historical data of oil, classification of costs - the cost of orders and storage costs, because such data is necessary to obtain optimal results inventory control. Keywords: inventory control planning, forecasting, EOQ

scholarly journals Technological solutions for intelligent data processing in the food industry

2018 ◽  
Vol 80 (2) ◽  
pp. 256-263
Author(s):  
M. A. Nikitina ◽  
V. A. Pchelkina ◽  
O. A. Kuznetsova
Keyword(s):  
Neural Networks ◽  
Quality Control ◽  
Food Industry ◽  
Thermal State ◽  
Raw Materials ◽  
Muscle Fibers ◽  
Raw Material ◽  
Great Success ◽  
Meat Industry

The article is devoted to the possibilities of application of artificial neural networks (ANN), which are a mathematical model, as well as its software or hardware implementation, built on the principle of organization and functioning of nerve cell networks of a living organism. Convolutional neural networks are arranged like the visual cortex of the brain and have achieved great success in image recognition, they are able to concentrate on a small area and highlight important features in it. The widespread use of ANN in medicine for the evaluation of radiographs, blood pressure and body mass index of patients on the analysis of their retina is noted. The use of ANN in the food industry for input quality control of raw materials is promising. In the world practice, various methods of remote control of raw materials are used, for this purpose ultrasonic scanning devices are mainly used. Such devices and analysis systems control raw materials by the ratio of meat tissues (muscle, connective, fat) in the carcass or half-carcass, without affecting the tissue structure, do not lead the quality at the cellular (microstructural) level. It is established that the structure of muscle (diameter of muscle fibers, the safety of the cellular elements, the porosity of the tissue, integrity of muscle fibers) reflects the quality of the raw material, its thermal state. Our work has begun on the creation of an expert system for quality control of meat raw materials at the microstructural level using modern intelligent technologies as ANN and computer vision. This direction is relevant and socially significant in the development of the meat industry, as it will significantly speed up the process of analysis of the quality of raw meat in the research laboratories of meat processing enterprises and testing centers and improve the objectivity of the results.

scholarly journals Analysis of Species in Meat Products in Bandung City using Multiplex PCR

2018 ◽  
Vol 4 (3) ◽  
pp. 215
Author(s):  
Yelliantty Yelliantty ◽  
Ira Endah Rohima
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Detection Methods ◽  
Processed Meat ◽  
Monitoring And Control ◽  
Traditional Markets ◽  
Pcr Method ◽  
Processed Products ◽  
And Control

Cases concerning the substitution of meat raw material also occur in Indonesia and are quite common. Therefore, careful monitoring and control that needs to be done on the meat products. Screening or sampling products on the market should be conducted periodically to ensure the safety of consumers and society in general. Such screening should be done accurately. This study aimed to analyze the composition of meat in processed products in traditional markets in Bandung using PCR method. This study was using four specific primers to detect four different species. Screening is done on samples of meatballs from several markets. The results showed the presence of several samples that contain meat of some species. based it can be concluded that the substitution of raw materials processed meat products also occurs in the traditional market in the city of Bandung, and the PCR method referred to can be used as the basis for the development of detection methods of food security in Indonesia.

scholarly journals BIOTECHNOLOGICAL APPROACHES IN PROCESSING OF SECONDARY RAW MATERIALS OF MEAT INDUSTRY

2018 ◽  
Vol 15 (30) ◽  
pp. 717-724
Author(s):  
E. E. KURCHAEVA ◽  
V. I. MANZHESOV ◽  
I. V. MAKSIMOV ◽  
V. L. PASHCHENKO ◽  
S. Y. CHURIKOVA ◽  
...  
Keyword(s):  
Economic Efficiency ◽  
Raw Materials ◽  
Meat Products ◽  
Starter Cultures ◽  
Farm Animals ◽  
Processed Meat ◽  
Industrial Complex ◽  
Meat Industry ◽  
Meat Processing ◽  
Processing Plants

The radical change in the quality of the processed meat raw materials, which does not meet the standards, calls for the necessity to apply biotechnology methods in order to improve the quality and obtain high nutritional and biological value of manufactured products in compliance with the requirements set for functional food. The use of starter cultures to perform biomodification of cattle by-products makes it possible to provide the rationale for the use of low-value secondary meat raw materials in order to expand the manufacturing range and increase the economic efficiency of meat-processing plants. This article aims to, first, review the approaches towards the development of new forms of biologically complete and environmentally safe sources of raw materials to increase the economic efficiency and reduce costs at meat-processing plants of the agro-industrial complex of the Central Black Earth region and, second, to substantiate the selection and purposefully apply bifidobacteria as part of the consortium for biotransformation of proteins of the rumen of farm animals. As a result of the research, the technology of rumen modification was suggested aimed at its further use as part of meat products, primarily, minced convenience meat products. The article data can be used to develop manufacturing formulas at meat-processing plants and also be useful for process engineers and scientists working in the food industry.

Competitive strategy – a basis for identifying key success factors of meat industry

10.12737/1319 ◽  
2013 ◽  
Vol 8 (3) ◽  
pp. 25-26
Author(s):  
Данилова ◽  
Oksana Danilova
Keyword(s):  
Competitive Advantage ◽  
Price Competition ◽  
Success Factors ◽  
Raw Materials ◽  
Meat Products ◽  
Cost Savings ◽  
Meat Industry ◽  
Competitive Strategies ◽  
Key Success Factors

This article discusses the analysis of external conditions and factors of competitive advantage to identify the key success factors of the meat industry, which are a set of actions to ensure the competitiveness and financial success. To assess the formation of competitive advantages of meat industry, identify their characteristics is not enough statistical data. The objectives of the study was to identify the main areas of investment , relationships with suppliers of raw materials, ways to improve the profitability of the enterprise . The study suggests that the main competitive strategies remains a quality of product . On the basis of this, the pricing and sales policies of the meat industry are based. According to respondents, changes in demand for meat, is equally dependent on the quality of meat products and prices. For sausages the price factor plays a more significant role. The predominant mode of competition in the meat industry is currently the price competition on the basis of cost savings as a competitive advantage .

Sign in / Sign up

Export Citation Format

Share Document