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.

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.

scholarly journals Innovative aspects of industrial enterprises activity in process manufacturing industry of Ukraine

2019 ◽  
pp. 30-49
Author(s):  
Olena Boiko
Keyword(s):  
Economic Development ◽  
European Integration ◽  
Food Industry ◽  
Manufacturing Industry ◽  
Legal Regulation ◽  
State Regulation ◽  
Innovative Development ◽  
Processing Industry ◽  
Industrial Enterprises ◽  
Innovation Activities

The manufacturing industry for a long period of time remains the most important and vital economic activity in the international arena, is a priority in ensuring the security of the state, forming the structure of export trade, promoting the development of other industries. In carrying out the research, the main problem that is relevant in today's conditions is identified - the main imperatives of the development of processing industries on an innovative basis. The peculiarities of the innovation activities of the processing industries, including through the development of scientific and industrial parks, clusters were covered in their scientific works by eminent specialists. The problems of functioning of the food and metallurgical industries on an innovation basis, including through the creation of organizational forms of innovation, are actively investigated by scientists. However, it requires a more detailed further study, in particular, in the development of proposals for the improvement of legislative and other regulatory acts on the activities of scientific, industrial and technological parks, clusters, which can be mechanisms for the innovative development of processing industries. The setting of tasks consists in defining the basic principles for the development of innovative activities of the processing industries in the context of Ukraine’s European integration the study of the main trends in the innovative development of the processing industry in Ukraine in recent years, as well as the development of proposals for improving legislative and other regulatory acts on the activities of science parks, industrial and technological parks, clusters. The aim of the study is to identify innovative aspects of the activities of industrial enterprises of the processing industry of Ukraine. The main methods that were used in the process of conducting a study are analysis, statistical, comparisons, research of documents, legal regulation. Review of domestic experience in the functioning of the processing industry, in particular the food industry and the development of metallurgy in Ukraine in modern conditions of European integration. The features of the current state of development of the food industry in Ukraine are investigated. An assessment of the main economic indicators of the domestic food industry on an innovative basis. The positive aspects of development and the factors constraining the functioning of the food industry are identified. The main development trends are analyzed, the problems and risks of the innovation activities of domestic metallurgical enterprises are identified. Potential areas of cooperation in the functioning of the food and metallurgical industry, particularly in the aspect of the development of special forms of organization of innovation in the context of Ukraine’s European integration, are substantiated. Certain features of the institutional support of the functioning of the processing industries of Ukraine on the basis of innovation. Developed proposals for the further functioning of the processing industries in Ukraine. The field of application of the research results is socio-economic development. One of the main prerequisites for sustainable economic development of the country is the accelerated expansion of the processing industry in Ukraine. The growth of the level of competitiveness of domestic producers is possible through the introduction of institutional mechanisms of state regulation. Considerable attention should be paid to increasing the volume and quality of products in the food and metallurgical industries through systematic technical and economic renewal of enterprises, introduction of innovations that contribute to creating high-quality and safe products, creating and developing forms of organizing innovative activities, as well as attracting investments and creating favorable investment climate.

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

scholarly journals The Impact of Innovation on the Global Competitiveness of Polish Meat and Dairy Enterprises

2019 ◽  
Vol 19(34) (1) ◽  
pp. 120-132
Author(s):  
Agnieszka Tul-Krzyszczuk ◽  
Paweł Jankowski
Keyword(s):  
Poultry Meat ◽  
Meat Industry ◽  
Meat Processing ◽  
Global Competitiveness ◽  
Process Innovations ◽  
Milk Industry ◽  
Product And Process ◽  
Implementation Of Innovations ◽  
The Impact

The aim of the study was to analyse innovations implemented in the milk and meat industries, and their impact on increasing competitiveness. The study showed that the 2010-12 period saw the most product and process innovations being introduced. On the other hand, innovations in marketing were found to be more popular in 2013. Three groups of similar innovations were distinguished. The milk industry stood out when it comes to the extent of innovations implemented. Fewer innovations were found in the poultry meat industry. Beef and pork meat processing was the least innovative. The innovativeness of enterprises is greater with larger numbers of employees and the increase in scope of their field of operation. The implementation of innovations resulted in: improvement of the quality of goods (services), increase in stock, productive capabilities and revenues from sales, emergence of new markets, increase in competitiveness and prestige of the firm. Those are confirmed by the very good performance of foreign trade and better competitiveness rates of Polish meat producers.

scholarly journals MODERN STATE AND TRENDS OF STEADY DEVELOPMENT OF FOOD INDUSTRY ON THE EXAMPLE OF MEAT PROCESSING SECTOR

2017 ◽  
Vol 9 (2) ◽  
Author(s):  
S. Magdenko
Keyword(s):  
Food Industry ◽  
Modern State ◽  
Innovative Development ◽  
Meat Processing ◽  
Processing Industry

In the article the modern state and basic trends in development of meat processing industry are considered within the limits of food industry of Ukraine. The possible prospects of steady development of enterprises of meat processing industry are studied on the basis of introduction of achievements of STP and innovative development.

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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