Study of the disinfecting activity of the Vapusan 2000R preparation in the disinfection of the refrigerating chambers of a meat processing enterprise

2020 ◽  
Vol 23 (2) ◽  
pp. 50-53
Author(s):  
P.V. Kulach ◽  
◽  
M.I. Shopinskaya ◽  
I.M. Nityaga ◽  
A.V. Zakharov ◽  
...  
Keyword(s):  
Meat Processing ◽  
Processing Enterprise

scholarly journals Improvement of technical safety management based on the principles of HACCP in meat processing enterprise of agro-industrial sector

2020 ◽  
pp. 83-90
Author(s):  
Nina Vladimirovna Konik ◽  
Olga Aleksandrovna Shutova ◽  
Dmitry Nikolaevich Katusov
Keyword(s):  
Management System ◽  
Safety Management ◽  
Industrial Sector ◽  
Control Points ◽  
Meat Processing ◽  
Safety Management System ◽  
Critical Control Points ◽  
Factors Of Production ◽  
Processing Enterprise ◽  
Technical Safety

The article discusses the development and implementation of a safety management system based on the principles of HACCP at a food enterprise, the main focus of which is the production of meat and sausage products. Hazardous factors of production were determined, the indicators were ranked, critical control points were established at all stages of product processing, a HACCP plan was developed.

scholarly journals Wastewaters of meat-processing enterprise: assessment of genotoxic potential

2018 ◽  
Vol 245 ◽  
pp. 18002 ◽  
Author(s):  
Olga Ivanchenko ◽  
Rustem Khabibullin ◽  
Rahat Bhat
Keyword(s):  
Waste Water ◽  
Ames Test ◽  
Excision Repair ◽  
Mutagenic Activity ◽  
Liver Microsomes ◽  
Metabolic Activation ◽  
Rat Liver Microsomes ◽  
Meat Processing ◽  
Processing Enterprise

Environmental pollution and ecosystem dysfunction are one of the most important problems of the today’s world. Assessment of toxigenic properties of effluents from the meat-processing enterprise was carried out using the short-term microorganisms biotests in vitro. Both native waste water and its ether and water fractions were investigated. The probes’ sterilization was carried out by filtration through the sterile membrane filters Synpor with pores diameter of 0.45 m. Mutagenic activity of wastewaters was determined using the Salmonella/microsomes plate with in vitro metabolic activation and without metabolic activation (Ames test). As a metobolic activation the rat liver microsomes were used. Studying of the DNA-damaging activity was carried out using the suspension method modification on the mutant Escherichia coli strains, in which the functioning of one reparation systems is suppressed: uvrA-, recAand рol A-. Native waste water doesn’t have an influence on the mutant strains recAand рol A-, its survivability degree is in the range 96-100%. However, DNA-damaging action was registered for the strain with the damaged excision repair (uvrA-), survivability of which was 81.31%. Ames test of wastewater and its fractions didn’t reveal any mutagenic activity. The tests used in this work allow one to comprehensively estimate the genetic danger of the enterprise wastewaters within a short time and are recommended as test-systems for monitoring the ecological safety of wastewaters.

scholarly journals APPLICATION OF INNOVATIONS IN THE DEVELOPMENT OF RECIPES OF NEW KINDS OF MEAT-VEGETABIESEMI-FINISHED PRODUCTS

2020 ◽  
Vol 1 (27(54)) ◽  
pp. 8-11
Author(s):  
A.D. Dzhamakeeva
Keyword(s):  
Quality Indicators ◽  
Nutritional Value ◽  
Raw Materials ◽  
Meat Processing ◽  
Technological Properties ◽  
Modeling And Optimization ◽  
Vegetable Raw Materials ◽  
Processing Enterprise

The work is devoted to the study of the possibility of using functional vegetable ingredients in the technology of meatsemi-finished products andthe study of their influence on the functional and technological properties of chopped mea, and nutritional value of finished products. The modeling and optimization of the meat-vegetable semi-finished products recipes was carried out using the Smart Lab program. The quality indicators of finished products, confirming the feasibility of introducing vegetable raw materials into the recipes of semi-finished product, were investigated. The proposed technologies of the meat-vegetablesemi-finished products hasbeen tested at the meat-processing enterprise «Barkad»

scholarly journals Ergonomic and Workflow Study of Sausage Production Process in the Context of Manual Transport Tasks

2018 ◽  
Vol 1 (1) ◽  
pp. 695-701
Author(s):  
Patrycja Kabiesz ◽  
Joanna Bartnicka
Keyword(s):  
Production Process ◽  
Working Conditions ◽  
Static Load ◽  
Work Conditions ◽  
Observational Methods ◽  
Meat Processing ◽  
Manual Work ◽  
Depth Interview ◽  
Increased Risk ◽  
Processing Enterprise

Abstract The aim of the article is to analyze the activities performed manually in a meat processing enterprise in the context of shaping ergonomic working conditions. Based on observational methods, including metric measurements of workstations and an in-depth interview with employees of the enterprise, the activities realized in the production process of the selected sausage product were recognized, with particular emphasis on manual work. On the basis of ergonomic analyzes carried out with the use of 3D SSPP software, groups of activities were identified that carry an increased risk of static load and the occurrence of ailments in the musculoskeletal system. The results of analyzes form the basis for the development of a workflow improvement process resulting from the improvement of manual work conditions.

scholarly journals Renewable Energy Production Potential by using from Wastes Generated in a Pigs Farm and Slaughterhouse

2019 ◽  
Vol 70 (6) ◽  
pp. 2058-2061
Author(s):  
Rufis Tagne Tiegam Fregue ◽  
Adriana Raluca Wachter ◽  
Ioana Ionel ◽  
Teodor Vintila ◽  
Calin Julean ◽  
...  
Keyword(s):  
Anaerobic Digestion ◽  
Energy Production ◽  
Organic Wastes ◽  
Energy Carrier ◽  
Meat Processing ◽  
Short Rotation ◽  
Pig Farm ◽  
High Yields ◽  
Rotation Crop ◽  
Processing Enterprise

Biogas produced from wastes is regarded as advanced biofuel and is under current EU regulation, promoting the growth of advanced biofuels. In this study, the authors focused the research on the potential of a pig farm and an adjacent slaughterhouse and meat processing enterprise to produce not only meat, but energy as well, through anaerobic digestion of wastes produced during current activities to produce biogas as energy carrier. One had assessed the potential of a pig�s farm and an adjacent slaughterhouse and meat processing enterprise to produce biogas as energy carrier, using anaerobic digestion of wastes generated in production activity. All experiments were carried out on a performing lab device. The results indicate solid sludge and fats resulted from slaughterhouse are capable to produce high yields of methane, reported to dry organic matter. Although organic wastes resulted from slaughterhouse can generate high quantities of methane by anaerobic digestion, large quantities of organic wastes are generated in the assessed pig�s farm and the potential for energy production is much higher in the case considering as source the pig�s farm than slaughterhouse. Finally, one demonstrated that by combining organic wastes generated in the pig�s farm with the organic wastes resulted from slaughterhouse, or organic wastes generated in the pig�s farm with the biomass produced on 200 hectares of triticale as short rotation crop, one can supply the energy source, necessary to operate an one-megawatt installed power biogas plant.

scholarly journals THE CARBON FOOTPRINT OF A MEAT PROCESSING COMPANY

2017 ◽  
Vol 16 (2) ◽  
pp. 5-12
Author(s):  
Jerzy Bieńkowski ◽  
Radosław Dąbrowicz ◽  
Ewa Dworecka-Wąż ◽  
Małgorzata Holka ◽  
Janusz Jankowiak
Keyword(s):  
Carbon Footprint ◽  
Raw Materials ◽  
Ghg Emissions ◽  
Low Carbon ◽  
Meat Processing ◽  
Food Sector ◽  
Low Carbon Economy ◽  
Main Indicator ◽  
Processing Enterprise ◽  
Carbon Economy

Plans for mitigating greenhouse gas (GHG) emissions in the agri-food sector should not only include the production of agricultural raw materials but also the food processing industry. The aim of the research was to determine the carbon footprint of a meat processing enterprise and to analyze the intensity indicators of GHG emissions. The study was conducted in a medium-sized company, located in the Wielkopolska Province, for which pork is a basic feedstock for the production (over 81.0%). The results show that the largest GHG emissions were related to the consumption of electricity, natural gas and fuels in the transport of products. There were estimated values of several indicators of emission intensity. The main indicator of GHG emissions related to the unit of product was 519 g CO2 eq. per 1 kg. It is concluded that the analysis of the carbon footprint can be an important instrument for the management of GHG emissions at the company level and can also serve the purpose of assessing the effects of implementing plans for a low-carbon economy in the meat processing sector.

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