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.

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.

Deskripsi Daging Rana Arfaki (Anura; Ranidae) yang Dikonsumsi Masyarakat Moiley di Pegunungan Arfak

In Papua, especially in the Arfak Mountains, one of wild animals that commonly used as a non-animal protein source is frogs. Although it has been consumed by local people for generations, there is no representative information on the characteristics of Arfak frog meat. This study aims to determine the body weight and weight of carcass of Arfak frogs (Rana arfaki) comsumed by the Moiley communtiies in the Arfak Mountains. In addition, this study also attempts to reveal the physical quality and processing techniques of consumed Arfak forg meat. We used descriptive method with observation techniques in the field. The results show that an average body weight of Arfak frogs consumed in Mbenti is 2.53 ± 0.81gr, with an average of carcass percentage 46.77% and non-carcass percentage 53.23%. The physical quality of the meat is, fresh and looks intact, the color of flesh and muscles is white to yellowish white, has a distinctive aroma, and elastic texture as well as strong muscles. The pH value of fresh meat is an average of 7.03. Various meat processing techniques are practiced including fried, stir-fry, grilled and smoked, and pickling/smoked is more preffered bacuse it is easy and the meat can keep longer as a source of food for household animal protein. Keywords: Arfak; Cosnsumption; Meat; Quality; Rana arfaki Abstrak Di Papua khususnya di Pegunungan Arfak, salah satu jenis satwa yang dimanfaatkan masyarakat sebagai sumber protein hewani non-ternak adalah katak. Meskipun telah dikonsumsi oleh masyarakat lokal secara turun temurun, sampai saat ini belum tersedia informasi yang representatif tentang karakteristik daging katak Arfak. Tujuan dari penelitian ini adalah untuk mengetahui bobot badan dan berat karkas katak Arfak (Rana arfaki) yang dikonsumsi masyarakar Moiley di Pegunungan Arfak. Selain itu juga penelitian ini bertujuan untuk mengetahui kualitas fisik dan teknik pengolahan daging katak Arfak yang dikonsumsi. Metode yang digunakan adalah metode deskriptif dengan teknik observasi atau pengamatan langsung di lapangan. Rataan bobot badan katak Arfak (Rana arfaki) yang dikonsumsi oleh masyarakat di Mbenti yaitu 2,53 ± 0,81gr dengan rataan persentase karkas yaitu 46,77% dan persentase non-karkasnya sebesar 53,23%. Kualitas fisik daging katak Arfak yaitu memiliki karakteristik segar dan tampak utuh, warna daging dan otot putih hingga putih kekuningan, memiliki aroma khas, dengan tekstur elastis serta memiliki otot kuat. Sedangkan nilai pH daging katak Arfak segar yang dikonsumsi oleh masyarakat yaitu rata-rata adalah 7,03. Teknik pengolahan daging yang dilakukan oleh masyarakat beragam antara lain goreng, tumis, bakar dan asap. Cara asar/asap lebih disenangi karena mudah dilakukan dan dapat memperpanjang masa simpan daging sebagai cadangan sumber pangan protein hewani rumah tangga. Kata kunci: Arfak; Daging; Konsumsi; Kualitas; Rana arfaki

Abstracts of the 45th Symposium on Cuniculture, ASESCU

The 45th Congress of the Spanish Association of Cuniculture (ASESCU), co-organised by the Spanish Association of Cuniculture (ASESCU) and Grupo Editorial Agrícola-Henar Comunicación Agroalimentaria, was online held on 6th and 7th October, 2021. The four main talks were mainly focussed on “In-farm composting. Enhancing the value of rabbit manure” by Raúl Moral (University Miguel Hernández, Spain), “Recent advances in artificial insemination” by Pilar Viudes (Instituto Valenciano de Investigaciones Agrarias, Spain), “The necessary transition of rabbit farming in Europe. The French Example” by Davi Savietto (INRAE, France), and “Social networks in rabbit farming. A practical view” by Jesús López (Grupo Editorial Agrícola-Henar Comunicación Agroalimentaria, Spain). A commercial speech on “Building immunity for a healthier world” was also presented by Sandra Gascón (Hipra). Two round tables were also held: the first on “News in veterinary prescription” with the participation of María Hernández (Spanish Ministry of Agriculture) and Mario Malo (Spanish Association of Veterinarians specialised in Rabbit Farming), and the second on “Rabbit meat processing and new products” with the participation of Raúl Grau (Universitat Politècnica de València, Spain) and María Luz de Santos (Spanish interprofessional organization to promote the rabbit sector, INTERCUN). Moreover, a total of 14 oral communications were presented by research teams from Spain, Algeria, Venezuela, Portugal and Italy. The congress was attended by around 130 participants from several European, American and African countries. Abstracts of the contributions presented are reported below.

Devising barrier technologies to ensure the stability of microbiological and organoleptic quality indicators of meat semi-finished products

Ways to ensure the quality and safety of meat processing products are being devised at an intensive pace. To solve these tasks, various "barriers" are used: chemical, physical, microbiological, as well as their combinations. When performing this research, a critical analysis of existing "barriers" as techniques to stabilize the quality of meat products with long shelf life was carried out. It has been revealed that the main preferences of consumers are associated with natural additives that ensure the safety of products. The introduction of modern barrier technologies is a relevant issue as it could ensure the stability of quality indicators during storage. An important task is to use natural raw materials as barriers. To this end, an analysis of the antioxidant activity of extracts from various plant-based raw materials was carried out. The results make it possible to devise technologies for creating film coatings with bioprotective properties. The dynamics of changes in the microbiological contamination of large-piece semi-finished products from beef in the process of storage at different temperatures were studied. It was found that the use of film barrier coatings leads to a restraining of the growth of microflora and has a bacteriostatic effect, which helps extend the shelf life of semi-finished products compared to control samples. The implementation of this study's results could significantly prolong the shelf life of meat semi-finished products, including at positive temperatures, without the risk of microbiological spoilage and loss of quality and functional-technological characteristics.