FUTURE TRENDS IN RED MEAT PROCESSING—AN OVERVIEW

1989 ◽  
Vol 69 (1) ◽  
pp. 1-5 ◽  
Author(s):  
S. D. M. JONES
Keyword(s):  
New Technology ◽  
Major Change ◽  
Plant Productivity ◽  
Single Species ◽  
Meat Industry ◽  
Meat Processing ◽  
Or Efficiency ◽  
Processing Industry ◽  
Beta Agonists ◽  
Major Trend

The major trend that has taken place in the meat industry is the increased availability of lean carcasses. Leaner carcasses result in improved processing productivity through lower energy costs for chilling and less labor to remove excess fat in the preparation of wholesale cuts. The introduction of new growth or efficiency promoting agents (beta-agonists, porcine somatotropin) will have major effects on livestock production with existing data showing potential gains in efficiency between 10 and 20% and a reduction in carcass fatness of 10–30%. Within the meat processing industry, a major change has been the closure of multispecies plants in favor of more specialized high throughput single species plants. Automation on the slaughter floor and in the cutting room are key areas for improving plant productivity. Hot processing of cuts on the slaughter floor offers major advantages in improving slaughter plant productivity. Research studies indicate that hot processing compared to traditional processing would require about 30% less chilling space, reduce the costs of cooling by 50% and need less labor to produce a final product. The meat processing industry faces the combined challenges of maintaining the quality of ultra-lean meat and adopting new technology to improve the efficiency of processing. Key words: Beef, pork, quality, grading, processing

MEAT PROCESSING INDUSTRY OF UKRAINE: TENDENCIES AND PROSPECTS

2021 ◽  
Vol 40 (4) ◽  
pp. 16-25
Author(s):  
VLASENKO Iryna ◽  
SEMKO Tetiana
Keyword(s):  
Supply And Demand ◽  
Poultry Meat ◽  
Necessary Condition ◽  
Meat Production ◽  
Meat Industry ◽  
Total Production ◽  
Meat Processing ◽  
Resource Saving ◽  
Investment Activity ◽  
Processing Industry

Background. The total production of beef and pork is declining from year to year. The study of development trends in the meat industry of Ukraine will help to outline the prospects for the successful realization of potential opportunities for production expansion. An analysis of recent research and publications has shown that despite some scientific developments, dynamic changes in the meat processing industry require constant monitoring of unresolved issues. The aim of the study is to analyze the current state and characteristics of the meat processing industry of Ukraine on the basis of analytical research in general and in the context of its innovation activities in particular. Materials and methods. Research methods were used: monographic, statistical groupings, correlation-regression analysis, graphical. Results. Analysis of the dynamics of industrial meat production shows that beef and veal occupy the least share in it. The basis for ensuring the economic balance of production and economic relations of economic entities is the consistency of supply and demand for raw meat and products of its processing. For the successful development of the industry, the state must protect and stimulate domestic producers; to harmonize domestic standards of safety and quality of products in accordance with international ones. The innovative development of the meat market requires adequate investment support, and the stimulation of investment activity should be considered in the context of the strategy of development of the national economy on an innovative basis. Conclusion. Livestock production in general and meat in particular are one of the leading sectors of agriculture. In recentyears, there have been some trends in the dynamics and structure of meat production and consumption in favor of cheaper poultry meat. The reason for this is the reduction in production; increase in retail prices for all types of products; low incomes of the majority of the population. A necessary condition for the sustainable development of the meat processing industry is the introduction of European regulations on product quality and safety standards; introduction of resource-saving technologies at enterprises; reconstruction of enterprises; provision of production facilities with domestic raw materials.

scholarly journals Beyond Exotic Wet Markets: COVID-19 Ecologies in the Global Meat-Processing Industry in Brazil

2021 ◽  
Vol 20 (1) ◽  
pp. 94-114
Author(s):  
Jean Segata ◽  
Luiza Beck ◽  
Luísa Muccillo
Keyword(s):  
Organic Waste ◽  
Infection Risk ◽  
Work Relationships ◽  
Toxic Chemicals ◽  
Meat Industry ◽  
Meat Processing ◽  
Infection Rates ◽  
Processing Industry ◽  
Intimate Encounters ◽  
Animal Consumption

In this article we argue that the overvaluation of exotic narratives about wild animal consumption and wet markets conceals how the global agribusiness establishes unhealthy ecologies. Increasing infection rates from the new coronavirus registered among meat industry workers, their families, and the community, resulted in the suspension of several establishments in this sector in Brazil. If the meat processing industry cannot be considered entirely safe, why are risks to health, morality, and civility often represented by the unregulated practices of wet markets considered exotic? This paper shows that the global meat processing industry weaves a myriad of intimate encounters between humans, animals, highly toxic chemicals, organic waste, and precarious work relationships. They are unhealthy ecologies where coexistence, infection, risk, and death are always involved. We suggest a multispecies approach to analyse and respond to the COVID-19 pandemic; instead of the exaltation of contagion and the boundaries of contention, there needs to be an effort to establish integrated policies for the health and joint care of humans, animals, and environments.

Some important changes in the Australian sheep meat processing industry

2008 ◽  
Vol 48 (7) ◽  
pp. 752 ◽  
Author(s):  
D. L. Hopkins ◽  
E. S. Toohey ◽  
K. L. Pearce ◽  
I. Richards
Keyword(s):  
Short Pulse ◽  
New Technology ◽  
Eating Quality ◽  
Improve Product Quality ◽  
Meat Processing ◽  
Processing Industry ◽  
Electrical Currents ◽  
New Approach ◽  
Sheep Meat ◽  
Australian Sheep

In the last 5 years there has been a dramatic increase in the adoption in the Australian sheep meat processing industry of electrical technologies designed to streamline processing and improve product quality. Part of this change was initiated by an Australia-wide audit of lamb tenderness in 1997–98 and the development of a program to establish an eating quality scheme for sheep meat across Australia. Critically, these initiatives coincided with the development of new ways of administering electrical currents to either bodies or carcasses. Underlying this new approach is the electrocution of carcasses individually on segmented electrodes in a dose responsive way with electricity that has short pulse widths and lower voltages. This paper documents the pivotal factors which have contributed to this level of industry adoption and which has seen 14 abattoirs install the new technology. Of these abattoirs only one previously had any form of stimulation and these abattoirs represent more than 70% of the throughput of sheep and lambs on a tonnage basis per year in Australia.

Ways of innovative development of meat industry enterprises

2022 ◽  
pp. 24-28
Author(s):  
Татьяна Александровна Власенкова ◽  
Анна Анатольевна Паикидзе ◽  
Галина Александровна Афанасьева ◽  
Лариса Александровна Крылова
Keyword(s):  
Economic Development ◽  
Living Conditions ◽  
Practical Implementation ◽  
Meat Industry ◽  
Innovative Development ◽  
Meat Processing ◽  
Processing Industry ◽  
High Importance ◽  
Rational Use ◽  
Implementation Of Innovations

Современные условия развития экономики вынуждают предприятия активнее применять методы инновационного развития, и перерабатывающая промышленность не является исключением. Высокая значимость проблемы поиска и практического внедрения инноваций в сферу рационального использования (переработки) отходов мясоперерабатывающей промышленности подчеркивает актуальность темы настоящего исследования. Оно позволит вывести предприятия мясоперерабатывающей отрасли на качественно новый уровень развития. Решение данной проблемы также тесно связано и с проблемами в сфере экологии и условий жизни населения нашей страны. В данной статье отражены итоги проведенного авторами исследования вариантов практического внедрения инноваций в сферу рационального использования (переработки) отходов мясоперерабатывающей промышленности. Modern conditions of economic development force enterprises to more actively apply methods of innovative development, and the processing industry is no exception. The high importance of the problem of finding and practical implementation of innovations in the sphere of rational use (processing) of wastes from the meat processing industry emphasizes the relevance of the topic of this study. The study of this problem will help bring the meat processing industry to a qualitatively new level of development. The solution to this problem is also closely related to problems in the field of ecology and living conditions of the population of our country. This article reflects the results of the research carried out by the authors of the options for the practical implementation of innovations in the sphere of rational use (processing) of waste from the meat processing industry.

scholarly journals Treatment of fish processing industry wastewater using hydrodynamic cavitational reactor with biodegradability improvement

2019 ◽  
Vol 80 (12) ◽  
pp. 2310-2319 ◽  
Author(s):  
Prashant Dhanke ◽  
Sameer Wagh ◽  
Abhijeet Patil
Keyword(s):  
Organic Matter ◽  
New Technology ◽  
Oxygen Demand ◽  
Operating Conditions ◽  
Hydrodynamic Cavitation ◽  
Inlet Pressure ◽  
Fish Processing ◽  
Processing Industry ◽  
Cavitation Effect ◽  
Processing Plants

Abstract Water generated from the fish processing industry is contaminated with organic matter. This organic matter present in wastewater increases the biochemical oxygen demand (BOD) and chemical oxygen demand (COD). A new technology, hydrodynamic cavitation (HC) is used to deal with this wastewater produced in fish processing plants. The orifice plate is used in the HC reactor to generate a cavitation effect. The intensification of this technique was carried out with the help of hydrogen peroxide (H2O2) and TiO2. The treatment of this wastewater is reported in terms of percent degradation in BOD and COD and in biodegradability index (BI). Operating parameters like inlet pressure, pH, operating temperature and H2O2 doses were used to find the optimum condition. 15 g/L of H2O2 gave 69.5% reduction of COD in the 120 min of treatment that also increases BI value to 0.93 at inlet pressure 8 bar, Plate-5, temperature (30 °C), and pH 4. In the ultrasonic cavitation (UC) reactor, COD reduction is 68.7% without TiO2 and with TiO2 it is 71.2%. Also, this HC and UC reactor reduced CFU count to a great extent at the same operating conditions.

scholarly journals Investigation of the Effectiveness of Disinfectants Used in Meat-Processing Facilities to Control Clostridium sporogenes and Clostridioides difficile Spores

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1436
Author(s):  
Siobhán McSharry ◽  
Leonard Koolman ◽  
Paul Whyte ◽  
Declan Bolton
Keyword(s):  
Test Tube ◽  
Meat Industry ◽  
Meat Processing ◽  
Clostridium Sporogenes ◽  
Safety Issues ◽  
Clostridioides Difficile ◽  
Plant Environment ◽  
D Values ◽  
Sulphamic Acid ◽  
Spore Forming Bacteria

Spore-forming bacteria are a major concern for the food industry as they cause both spoilage and food safety issues. Moreover, as they are more resistant than vegetative cells, their removal from the food processing environment may be difficult to achieve. This study investigated the efficacy of the ten most commonly used disinfectant agents (assigned 1–10), used at the recommended concentrations in the meat industry, for their ability to eliminate Clostridium sporogenes and Clostridioides difficile spores. Test-tube based suspension assays suggested that disinfectants 2 (10% v/v preparation of a mixture of hydrogen peroxide (10–30%), acetic acid (1–10%) and peracetic acid (1–10%)), 7 (4% w/v preparation of a mixture of peroxymonosulphate (30–50%), sulphamic acid (1–10%) and troclosene sodium (1–10%)) and 10 (2% v/v preparation of a mixture of glutaraldehyde (10–30%), benzalkonium chloride (1–10%)) were the most effective formulations. D-values for these ranged from 2.1 to 8.4 min at 20 °C for the target spores. Based on these findings, it is recommended that these disinfectants are used to control Clostridium spores in the meat plant environment.

scholarly journals Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Haibo Shi ◽  
Fereidoon Shahidi ◽  
Jiankang Wang ◽  
Yan Huang ◽  
Ye Zou ◽  
...  
Keyword(s):  
Meat Industry ◽  
Meat Processing ◽  
Protein Biomarkers ◽  
Theoretical Support ◽  
Exogenous Enzymes ◽  
Home Cooking ◽  
Relationship Of ◽  
The Relationship ◽  
Combined Interventions ◽  
Calpain System

Abstract Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some degree, are controversial due to lack of theoretical support. Thus, understanding the mechanisms involved in postmortem tenderisation is essential. This article first provides an overview of the relationship of ageing tenderisation and calpain system, as well as proteomics applied to identify protein biomarkers characterizing tenderness. In general, the ageing tenderisation is mediated by multiple biochemical activities, and it can exhibit better palatability and commercial benefit by combining other interventions. The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis, glycolysis, apoptosis and metabolic modification. Additionally, tenderising techniques from different aspects including exogenous enzymes, chemistry, physics and the combined methods are discussed in depth. Particularly, innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers. Furthermore, the combined interventions provide better performance in controlled tenderness. Finally, future trends in developing new tenderising techniques, and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value. Graphical abstract

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