Research of Fresh Meat Quality Tracing Technology and Traceability System Based on RFID

2014 ◽  
Vol 543-547 ◽  
pp. 4460-4463
Author(s):  
Feng Na Zhu ◽  
Qing Ying Zhang
Keyword(s):  
Meat Quality ◽  
Rfid Technology ◽  
Fresh Meat ◽  
Traceability System

The principles, characteristics and advantages of RFID technology and the development are briefly discussed. Considering the features production, processing and circulation of fresh meat, a safety traceability system is designed based on RFID technology.

scholarly journals Economic Evaluation of RFID Technology in the Production Environment

10.5772/56750 ◽  
2013 ◽  
Vol 5 ◽  
pp. 39 ◽  
Author(s):  
Marcello Fera ◽  
Raffaele Iannone ◽  
Vincenzo Mancini ◽  
Massimiliano M. Schiraldi ◽  
Paolo Scotti
Keyword(s):  
Economic Evaluation ◽  
Pilot Project ◽  
Evaluation Framework ◽  
Added Value ◽  
Economic Evaluations ◽  
Rfid Technology ◽  
Production Environment ◽  
Management Level ◽  
Traceability System ◽  
Huge Impact

The aim of this paper is to present an economic evaluation framework of an RFID system implementation through a pilot project with the aim of streamlining logistic processes and compliance with higher level requirements. The company involved in the project belongs to the CPG (Consumer Packaged Goods) food industry, and in particular to the alimentary industry, whose principal scope was to comply the new norms of the sector by implementation of a better traceability system. This system, besides being very effective for the scope of the project, also had a huge impact in economic terms on logistics resources and cost reduction. For this reason, the discover of the RFID technology for the company has been greatly appreciated at management level, and today other fields of application are under evaluation. The added value of this article is contained not only in the results obtained in the economic evaluations, but also in the applied methodology, evidencing the advantages obtainable in the processes by cutting no added value operations. The economic analysis has thus been conducted on the basis of this TO-BE process streamlining.

Longissimus muscle transcriptome profiles related to carcass and meat quality traits in fresh meat Piétrain carcasses1

2010 ◽  
Vol 88 (12) ◽  
pp. 4044-4055 ◽  
Author(s):  
M. F. W. te Pas ◽  
E. Keuning ◽  
B. Hulsegge ◽  
A. H. Hoving-Bolink ◽  
G. Evans ◽  
...  
Keyword(s):  
Meat Quality ◽  
Longissimus Muscle ◽  
Quality Traits ◽  
Fresh Meat ◽  
Meat Quality Traits

scholarly journals Physicochemical properties of meat from Bos taurus and Bos indicus

2011 ◽  
Vol 40 (6) ◽  
pp. 1250-1259 ◽  
Author(s):  
Maria Cristina Bressan ◽  
Erika Cristina Rodrigues ◽  
Lizandra Vercezi Rossato ◽  
Eduardo Mendes Ramos ◽  
Luis Telo da Gama
Keyword(s):  
Physicochemical Properties ◽  
Meat Quality ◽  
Shear Force ◽  
Positive Relationship ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Post Mortem ◽  
Fresh Meat ◽  
Lower Shear ◽  
Before And After

The objective of this study was to characterize meat quality in Bos taurus and Bos indicus and to determine the influence of finishing system and genetic group on the physicochemical properties of the longissimus thoracis at 24 hours and 10 days post mortem (1ºC). The sample included 160 bulls of the B. taurus (n=75) and B. indicus (n=85) groups, finished either on pasture (n=46) or with grain supplementation (n=114), slaughtered at a carcass weight of 270 to 300 kg. Pasture-finished animals had higher pH, lower red content and a fat content 2.5 times lower than those finished with supplementation. Meat from supplement-finished animals had lower shear force in comparison to that from animals finished on pasture, with means of 7.7 and 8.5 kg at 24 hours, and of 5.5 and 5.9 kg at 10 days, respectively. Samples of B. taurus and B. indicus were similar in moisture and protein, but B. taurus presented higher means for ash and lower means for fat. Aged samples of B. indicus finished on pasture showed lower values for lightness and yellowness. Overall, lightness and yellow content increased and red content decreased with 10-day ageing. Means for shear force were lower in B. taurus than in B. indicus, with differences of 1.4 kg in fresh meat and 0.6 kg in aged samples. The reduction in shear force with ageing was more pronounced in samples with higher initial shear force, in spite of the positive relationship between shear force before and after ageing.

A modified hot processing strategy for beef: effects on fresh meat quality

1994 ◽  
Vol 27 (6) ◽  
pp. 513-518 ◽  
Author(s):  
J.L. Aalhus ◽  
D.S. McGinnis ◽  
C. Gariépy ◽  
S.D.M. Jones ◽  
A.K.W. Tong
Keyword(s):  
Meat Quality ◽  
Processing Strategy ◽  
Fresh Meat

RIFD-Based Tracing and Traceability System for Tan Sheep Mutton Products

2014 ◽  
Vol 556-562 ◽  
pp. 6076-6080
Author(s):  
Yu Guan Li ◽  
Wen Xing Bao
Keyword(s):  
Management System ◽  
Data Acquisition System ◽  
Handheld Devices ◽  
Rfid Technology ◽  
Processing Stage ◽  
Sheep Breeding ◽  
Traceability System ◽  
2D Barcode ◽  
Breeding Management ◽  
Tan Sheep

Based on the study of Tan sheep mutton products supply chain, this paper establishes a tracing and traceability system for Tan sheep mutton products by using RFID technology, internet of things, QR 2D barcode and EPC system . The whole system consists of four sub-systems i.e. Tan sheep breeding management system, Tan sheep data acquisition system based on handheld devices, Tan sheep slaughter and processing management system, tracing and traceability system of Tan sheep mutton products. The whole system is capable of identifying and tracing each Tan sheep, collecting data from Tan sheep breeding stage along with slaughter and processing stage automatically, implementing the function of providing tracing and traceability information inquiry finally.

Comparison of five types of pig crosses. II. fresh meat quality and sensory characteristics of dry cured ham

1994 ◽  
Vol 40 (2) ◽  
pp. 179-185 ◽  
Author(s):  
M.A. Oliver ◽  
P. Gou ◽  
M. Gispert ◽  
A. Diestre ◽  
J. Arnau ◽  
...  
Keyword(s):  
Meat Quality ◽  
Sensory Characteristics ◽  
Fresh Meat ◽  
Dry Cured Ham
Sign in / Sign up

Export Citation Format

Share Document