Ways of innovative development of meat industry enterprises

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.

Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films

With current meat industry efforts focused on improving environmental influencers, adopting sustainable packaging materials may be an easier transition to addressing the sustainability demands of the meat consumer. With the growing popularity of vacuum-packaged meat products, the current study evaluated instrumental surface color on fresh ground beef using vacuum packaging films, recycle-ready film (RRF), standard barrier (STB) and enhanced barrier (ENB). Ground beef packaged using ENB barrier film was lighter (L*), redder (a*) and more vivid (chroma) than all other packaging treatments during the simulated display period (p < 0.05). By day 12 of the simulated retail display, the ground beef surface color became lighter (L*), more yellow (b*), less red (a*), less vivid (chroma) and contained greater forms of calculated metmyoglobin, oxymyoglobin (p < 0.05). The current results suggest that barrier properties of vacuum packaging film for ground beef are pivotal for extending the surface color during fresh shelf-life conditions.

Smart knife: technological advances towards smart cutting tools in meat industry automation

Purpose Modern meat processing requires automation and robotisation to remain sustainable and adapt to future challenges, including those brought by global infection events. Automation of all or many processes is seen as the way forward, with robots performing various tasks instead of people. Meat cutting is one of these tasks. Smart novel solutions, including smart knives, are required, with the smart knife being able to analyse and predict the meat it cuts. This paper aims to review technologies with the potential to be used as a so-called “smart knife” The criteria for a smart knife are also defined. Design/methodology/approach This paper reviews various technologies that can be used, either alone or in combination, for developing a future smart knife for robotic meat cutting, with possibilities for their integration into automatic meat processing. Optical methods, Near Infra-Red spectroscopy, electrical impedance spectroscopy, force sensing and electromagnetic wave-based sensing approaches are assessed against the defined criteria for a smart knife. Findings Optical methods are well established for meat quality and composition characterisation but lack speed and robustness for real-time use as part of a cutting tool. Combining these methods with artificial intelligence (AI) could improve the performance. Methods, such as electrical impedance measurements and rapid evaporative ionisation mass spectrometry, are invasive and not suitable in meat processing since they damage the meat. One attractive option is using athermal electromagnetic waves, although no commercially developed solutions exist that are readily adaptable to produce a smart knife with proven functionality, robustness or reliability. Originality/value This paper critically reviews and assesses a range of sensing technologies with very specific requirements: to be compatible with robotic assisted cutting in the meat industry. The concept of a smart knife that can benefit from these technologies to provide a real-time “feeling feedback” to the robot is at the centre of the discussion.

Quantitative Research on Profitability Measures in the Polish Meat and Poultry Industries

Business entities strive for continuous adaptation to changing situations and needs. The decisions of business entities entangled in multifaceted processes of economic, social, and environmental progress must be taken on the basis of reliable knowledge, developed know-how, scrupulous recognition of the initial state, and foresight of the multiple consequences of business actions over a long horizon. In such a situation, the measurement of financial efficiency in terms of the profitability of enterprises in meat and poultry industries is extremely desired and provides valuable information on the necessary modifications to reduce the potential risks of business operation. The Polish meat and poultry industries should take into account current and future market requirements, competition, and consumer response. The dynamic progress of technology is forced to take appropriate steps to improve and modernize products, services, and methods of solving profit losses. The aim of the paper is to calculate and evaluate the statistical relationships between profitability ratios in Polish meat and poultry enterprises divided into four groups: slaughterhouses, meat enterprises (small, medium, and large), poultry meat enterprises, and meat trade enterprises. In the theoretical part of the study, methods of descriptive, comparative, deductive, and synthetic analyses were used. In the practical part of the study, panel data from the entire meat and poultry industries in the period from 2010 to 2019 were used. For the measurement of financial efficiency, methods, such as financial indicator analysis, panel database modeling, and nonparametric ANOVA, were applied. The ANOVA method was used to test only the statistically significant relationships between profitability ratios across all groups of examined enterprises in the meat and poultry industries. To summarize, the optimal level of profitability was achieved by all groups of examined enterprises, except small meat enterprises. The highest financial efficiency in the area of profitability was reached by poultry enterprises. Moreover, financial support for small companies in the meat industry can bring tangible benefits such as maintaining a diversified product range locally and transforming small meat companies into buying centers for the local community. Both are effective solutions, especially in view of the post-pandemic situation.

Stock And Flow Diagram of Supply-Prices Stabilization Model of The Chicken Meat Industry Supply Network: A Case Study In Daerah Istimewa Yogyakarta (DIY)

During the Covid-19 pandemic, the government issued a policy through Large-Scale Social Restrictions and the impact was felt on the unsustainable availability of various food commodities, one of which was broiler chicken meat. Broiler chicken is one of the animal protein food products that is favored by people from various circles because it has a relatively cheaper price compared to other meat commodities that provide animal protein, is easy to obtain, and has good organoleptic quality. The purchasing power of the people of the Special Region of Yogyakarta (DIY) is also increasing due to increased nutritional awareness related to the fulfillment of animal protein. The broiler production process contains uncertainty because it is seasonal. This causes a fluctuating price change. Fluctuations in broiler prices are not a new phenomenon in the DIY. Price fluctuations usually occur at certain times such as during religious holidays and this phenomenon occurs repeatedly every year. So we need a broiler supply chain research to maintain price stability using a dynamic simulation system model of the broiler chicken supply chain in DIY. This study develops a Causal Loop Diagram (CLD) and Stock and Flow Diagram (SFD) of system dynamic model of the broiler supply chain in the DIY and simulates the model using Powersim Studio 10 software. The simulation is confirmed verified and valid, therefore for the next research model can be used to solve the problem by generating policy scenario.

MEAT PROCESSING INDUSTRY OF UKRAINE: TENDENCIES AND PROSPECTS

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.

Detection of efficiency of microwave-enhanced sludge treatments by dielectric measurements

Microwave irradiation is a promising pre-treatment method for sludge stabilisation, but there are few studies focusing its effect on organic matter solubility and biodegradability of wastewater and sludge originated from the food industry. In our research, microwave irradiation was applied standalone and in combination with alkaline treatment to enhance the solubilisation and biodegradation of organic matter content of meat industry wastewater and municipal sludge, respectively. The energy efficiency was investigated, as well. Dielectric measurement is a suitable method to detect physicochemical changes, therefore our research work covered the determination of dielectric properties of the investigated materials. Our experimental results have revealed that the lower power and energy intensity microwave-alkaline treatments were the most efficient pre-treatment process from energetically aspects to increase the organic matter solubility and biodegradability of wastewater and sludge. Furthermore, a strong linear correlation was found between the dielectric constant and the indicators of the solubility of organic matter (SCOD/TCOD) and aerobic biodegradability (BOD/COD) in both treated materials, respectively. Our results show that the dielectric measurements can be applied for detection of physicochemical changes, predict the improvement of biodegradability, and considered as a promising method to estimate the efficiency of sludge pre-treatment methods.

Has the euro been fattening the European pig meat trade?

The introduction of the euro is one of the great achievements of the European integration process. We ask whether the creation of the euro led to a significant increase in pig meat trade in the eurozone. The pig meat industry is the most important in the European meat sector, and the EU is the world's second-biggest producer of pork and the leading supplier of pig meat to the global market. No study has yet been conducted in this respect for this sector. Our results suggest that pig meat trade was encouraged between countries sharing the euro, although the impact of EU single market was still greater. Trade creation was also observed, increasing pig meat exports from eurozone to non-eurozone countries. Also, non-eurozone EU exporters suffer from a diversion effect that benefits eurozone exporters.