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Journal articles on the topic 'Meat operations'

Author: Grafiati

Published: 11 September 2021

Last updated: 7 February 2022

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1

Lawrie, Ralston. "Meat production." Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 87, no. 3-4 (1986): 221–32. http://dx.doi.org/10.1017/s0269727000004322.

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SynopsisMuch of the land surface of Scotland is suitable only for grazing ruminants, but, however inefficient in comparison with plants, these represent the sole feasible means of converting sparse vegetation into an organoleptically desirable and highly nutritious commodity.The efficiency of meat production could be increased by hormonal enhancement of fertility and growth in cattle and sheep and by various advances in meat science whereby abattoir operations could be greatly accelerated. The latter could involve electrical killing and muscular stimulation, hot deboning and selective conditioning of portions of the carcase. Modernization of abattoir operations would facilitate the economic recovery and upgrading of underutilized animal protein of intrinsically high biological value.An increase in the preservation of meat and meat products by low doses of ionizing radiation in combination with chilling and by freezing can be envisaged.Irrespective of current controversies on diet, the nutritive excellence of meat is utterly factual. There are thus both reasons and opportunities for further development of Scottish meat production by ruminants.

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Zulfakar, Mohd Hafiz, Caroline Chan, and Ferry Jie. "Institutional forces on Australian halal meat supply chain (AHMSC) operations." Journal of Islamic Marketing 9, no. 1 (March 5, 2018): 80–98. http://dx.doi.org/10.1108/jima-01-2016-0005.

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Purpose The purpose of this paper is to investigate the role of institutional forces in shaping the operations of halal meat supply chain in Australia, one of the world’s largest producers and exporters of halal meat. This research examines how the halal meat production requirements are fulfilled and maintained throughout the supply chain in a non-Muslim-majority country. Design/methodology/approach The research uses a single-case study approach and uses semi-structured interviews as the primary method of data collection. It considers the perspectives of various stakeholder groups in the Australian halal meat supply chain (AHMSC). In all, 31 participants have participated in this research. Findings The findings show that institutional forces, especially which come through coercive forces, do affect and shape the overall operations of the AHMSC in particularly the way the stakeholders act within the supply chain, particularly in their role in ensuring the protection of halal status or halal integrity of the meat. Practical implications This paper suggests that the integrity of halal meat supply chain management operations in a non-Muslim-majority environment can be protected with heavy involvement from the relevant authorities, i.e. the federal government agency and the halal certifiers. With the implementation of specific halal meat production policy, i.e. Australian Government Authorised Halal Program, all parties dealing with the halal meat production for export purpose are obliged to fulfil the religious and food safety requirements, thus providing the necessary assurance for halal meat consumers, especially from the Muslim communities. Originality/value This paper is one of the first to provide insights of halal meat supply chain operations in a non-Muslim-majority environment. This paper also took in account various stakeholder groups that were involved directly with halal meat supply chain operations in Australia rather than focusing on a single stakeholder group which gives a better understanding of the whole supply chain operations.

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Hon, Chun-Yip, D. Linn Holness, Craig Fairclough, Illia Tchernikov, and Victoria Arrandale. "Exploratory study to determine if risk factors for occupational skin disease vary by type of food processing operation." Work 68, no. 4 (April 27, 2021): 1113–19. http://dx.doi.org/10.3233/wor-213441.

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BACKGROUND: Occupational skin disease (OSD) is a common health issue in the food processing sector. However, risk factors for OSD are suspected to differ according to the nature of the operation. OBJECTIVE: To ascertain if the risk factors for OSD vary depending on the type of food processing operation, namely meat processing vs. a commercial bakery. METHODS: Participants were asked to answer questions regarding workplace exposures and the current skin condition of their hands. Bivariate analyses were conducted to identify differences between the two participating operations. RESULTS: The meat processing workers were more likely to have wet work exposure, used hand sanitizer more often and changed their gloves more frequently. These findings from meat processing represented a statistically significant difference compared to the commercial bakery workers. Also, workers from meat processing reported more severe skin symptoms. CONCLUSIONS: Risk factors for OSD apparently differ between types of food processing operations. Differences in the nature of skin symptoms were also found between the two participating operations. It is therefore suggested that future studies examining OSD within the food processing sector should evaluate this health effect based on the nature of operations rather than the sector as a whole.

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Nyamu, George Murithi, and James Kathuri Ndwiga. "The Challenges of the Meat Industry That Impact on the Operations of Kenya Meat Commission." IOSR Journal of Business and Management 16, no. 10 (2014): 25–30. http://dx.doi.org/10.9790/487x-161022530.

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QUSHIM, BERDIKUL, JEFFREY GILLESPIE, and KENNETH McMILLIN. "MEAT GOAT ENTERPRISE EFFICIENCY ANALYSIS IN THE SOUTHEASTERN UNITED STATES." Journal of Agricultural and Applied Economics 48, no. 1 (February 2016): 52–72. http://dx.doi.org/10.1017/aae.2016.1.

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AbstractMeat goat enterprise efficiency was estimated using an input distance function (IDF) by applying stochastic production frontier techniques for the southeastern U.S. region. We found increasing returns to scale and scope economies for southeastern U.S. meat goat enterprises. Mean technical efficiency was 0.81. Our results suggest southeastern U.S. meat goat enterprises can be scale efficient if their size of operation is >~60 goats or >40 breeding does. Cost and IDF analyses show input expenses decreased substantially with increasing scale of operations in southeastern U.S. meat goat production. Empirical Monte Carlo simulation techniques show consistency of small-sample properties for the IDF.

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Presová, R., and O. Tvrdoň. "Categorization of work equipment used in the meat industry." Agricultural Economics (Zemědělská ekonomika) 51, No. 9 (February 20, 2012): 411–18. http://dx.doi.org/10.17221/5128-agricecon.

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This paper deals with the meat industry in the Czech Republic, the equipment which is used for meat cutting and processing for sale and for production of smoked goods. It determines individual categories of this equipment according to the use and describes materials used for manufacturing of clothing of butchers and also the complementary tools improving labour safety during technology operations. Next it presents materials used for making metal tools and describes the situation in the market of butcher´s equipment in the Czech Republic.

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Rogge, Wolfgang F., Lynn M. Hildemann, Monica A. Mazurek, Glen R. Cass, and Bernd R. T. Simoneit. "Sources of fine organic aerosol. 1. Charbroilers and meat cooking operations." Environmental Science & Technology 25, no. 6 (June 1991): 1112–25. http://dx.doi.org/10.1021/es00018a015.

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8

Abilmazhinov, Yermek, Galiya Abdilova, Maksim Rebezov, Rustem Zalilov, Anton Nesterenko, Mars Khayrullin, Larisa Morozova, Ivan Mikolaychik, Evgeny Ponomarev, and Dmitriy Kulikov. "TECHNICAL CHARACTERISTICS AND CONSTRUCTION FEATURES OF MEAT GRINDERS." Journal of Experimental Biology and Agricultural Sciences 8, Spl-2-AABAS (December 15, 2020): S361—S367. http://dx.doi.org/10.18006/2020.8(spl-2-aabas).s361.s367.

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Most of the technological operations for the production of meat products are mechanised and carried out using specially designed equipment, including meat grinders. This paper reviews meat grinders of different design and performance, used in both household and industrial applications. The technical characteristics, construction and operating principle of the meat grinder are described.

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Velebit, B., B. Lakicevic, A. A. Semenova, N. M. Revutskaya, Yu K. Yushina, and V. V. Nasonova. "Factors influencingmicrobial transmission in a meat processing plant." Theory and practice of meat processing 6, no. 2 (July 29, 2021): 183–90. http://dx.doi.org/10.21323/2414-438x-2021-6-2-183-190.

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The review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination of meat. Carcass cross-contamination most frequently occurs during skinning and evisceration since hides and the digestive tract are the primary sources of microbial pathogens. It is necessary to observe stringent sanitary and hygienic rules when performing these operations. Continuous cold chain management along all following stages of meat processing and control of the sanitary status of cold chambers during meat storage are of extreme importance. An increase in the microbial counts due to the high number of manual operations was observed during meat cutting, boning, and trimming. Subsequent stages of meat processing, including mincing, curing, the addition of spices, also promote significant microbial growth. Strict control regarding detection of dangerous pathogens, especially L. monocytogenes, is needed at this stage. In general, to minimize problems linked with meat and meat product safety, it is necessary to take timely measures on sanitary treatment of meat processing facilities, including the prevention of biofilm formation.

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Benson, E., G. W. Malone, R. L. Alphin, M. D. Dawson, C. R. Pope, and G. L. Van Wicklen. "Foam-Based Mass Emergency Depopulation of Floor-Reared Meat-Type Poultry Operations." Poultry Science 86, no. 2 (February 2007): 219–24. http://dx.doi.org/10.1093/ps/86.2.219.

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Gysel, Nicholas, William A. Welch, Chia-Li Chen, Poornima Dixit, David R. Cocker, and Georgios Karavalakis. "Particulate matter emissions and gaseous air toxic pollutants from commercial meat cooking operations." Journal of Environmental Sciences 65 (March 2018): 162–70. http://dx.doi.org/10.1016/j.jes.2017.03.022.

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GILL, C. O. "Visible Contamination on Animals and Carcasses and the Microbiological Condition of Meat†." Journal of Food Protection 67, no. 2 (February 1, 2004): 413–19. http://dx.doi.org/10.4315/0362-028x-67.2.413.

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It is generally assumed that preventing visible contamination of or removing visible contamination from carcasses will enhance the microbiological safety of meat. Visible contamination of carcasses can be reduced by washing or otherwise cleaning animals before slaughter, by dehairing hides before carcasses are skinned or dressed with the skin on, or by performing skinning and eviscerating operations in manners that avoid the transfer of filth from the hide to the meat or the spillage of gut contents. Visible contamination can be removed by washing, trimming, or vacuuming carcasses. The available data appear to indicate that, of the various actions that can be taken to obtain carcasses that are free of visible contamination, only minimizing the visible contamination of meat during skinning and eviscerating operations may also ensure a degree of control over the microbiological contamination of meat. It might be preferable for visible contamination to be controlled largely by superior skinning and eviscerating practices rather than by animal or carcass cleaning treatments, which may not prevent the depositing of bacteria on or the removal of substantial numbers of bacteria from carcasses.

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Kalio, G. A., and A. Ali-Uchechukwu. "Assessment of abattoirs operations and hygiene practices in Obio-Akpor Local Government Area, Rivers State, Nigeria." Nigerian Journal of Animal Production 46, no. 3 (December 23, 2020): 73–81. http://dx.doi.org/10.51791/njap.v46i3.858.

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A survey was conducted to appraise the location, infrastructures, and slaughter operational activities in three abattoirs at Rumuokoro, Trans-Amadi and Rumuosi in Obio-Akpor Local Government Area of Rivers State, Nigeria. Thirty butchers of 10 per abattoir were purposively sampled for the study. The instrument used for data collection was a structured questionnaire. Data were analyzed using frequencies, percentages and mean statistics Results of the socio-demographic characteristics of the butchers revealed that they were all males, married, within the age of 35 - 44years, literate, with a butchering experience of 16 years upwards in private or public/Government owned abattoirs. The slaughter houses were located in areas devoid of bad odours, smoke, dust and close to coastal areas affected by tides to promote good sanitation. There were no adequately constructed lairages, Ante-mortem inspection and isolation pens were inadequate. There were no facilities and rooms for handling hides and skins, treatment of inedible and condemned carcass and meat. Animals were poorly restrained and not stunned before slaughtering. The slaughter houses had planned and controlled cleaning programs but lacked efficient disinfection operations and this will contribute to bacterial contamination of carcasses. The operational lapses by butchers were due to the use of obsolete facilities that lacked maintenance and inadequate supervision. This condition had brought about poor hygienic practices that undermine the quality of carcasses. The recommendations proffered are: the provision and maintenance facilities for effective operations to ensure carcass quality, to adequately enforce enacted laws on abattoir operations, there should be enlightenment for butchers and meat sellers, and there should be effective management of the wastes from slaughterhouses through regular fumigations and disposal systems.

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JIANG, XIUPING. "Prevalence and Characterization of Salmonella in Animal Meals Collected from Rendering Operations." Journal of Food Protection 79, no. 6 (June 1, 2016): 1026–31. http://dx.doi.org/10.4315/0362-028x.jfp-15-537.

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ABSTRACT As part of the Salmonella Education Reduction Program, the Animal Protein Producers Industry initiated a yearlong microbiological survey of animal meals from 1 January to 31 December 2010. The types of animal meals included poultry meal, pork and beef crax, meat meal, meat and bone meal, feather meal, blood meal, and fish meal from a variety of rendering operations (n =65). Salmonella was positive in 731 (8.3%) of 8,783 analyzed samples, with contamination rates as 1.0, 33.2, and 21.3% from samples collected right after press, being loaded out, or unidentified, respectively. The randomly selected positive Salmonella samples (n = 100) representing 1.1% of the total samples tested were enumerated by the most-probable-number (MPN) method. The Salmonella contamination level ranged from <0.03 (below the detection limit) to 240 MPN/g with a median MPN per gram of 0.036. Among 102 Salmonella isolates from those 100 positive samples, a total of 42 Salmonella serotypes or groups were identified with Montevideo (13%), Senftenberg (11%), Mbandaka (7%), Orion (7%), Livingstone (6%), Tennessee (4%), Infantis (4%), Cerro (4%), and group C1 (4%) as the most predominant ones. Those Salmonella isolates were further analyzed for antimicrobial resistance to the 15 most common antibiotics by using the National Antimicrobial Resistance Monitoring System gram-negative plate. Most Salmonella isolates (n = 94) were sensitive to all antibiotics tested, with seven isolates resistant to one antibiotic and one resistant to seven antibiotics. Clearly, the prevalence of Salmonella in animal meals declined compared with previous surveys, and none of the Salmonella serotypes concerning target animal health were isolated. In addition, most Salmonella isolates remained susceptible to the majority of the 15 most commonly used antibiotics.

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Sarma, Daisy, Pakorn Ubolkosold, and Wisarn Patchoo. "Detection of Distorted Meat Image for Pork Grading System." Engineering Journal 24, no. 5 (September 30, 2020): 237–44. http://dx.doi.org/10.4186/ej.2020.24.5.237.

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This paper proposes a method that detects optical distorted areas (aka bubble) in pork images. By correctly identifying and discarding the images containing the unwanted bubbles, a significant improvement of pork image classification (or pork grading) in terms of accuracy has been achieved. The proposed bubble detection method relies on a particular set of image pre-processing techniques followed by morphological and region segmentation operations and is designed to attain the highest bubble detection accuracy for the detection of distorted images. Combining the proposed method with a typical pork image classification technique, the overall classification accuracy has been obtained as high as 96%.

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M. D. Dawson, E. R. Benson, G. W. Malone, R. L. Alphin, I. Estevez, and G. L. Van Wicklen. "EVALUATION OF FOAM-BASED MASS DEPOPULATION METHODOLOGY FOR FLOOR-REARED MEAT-TYPE POULTRY OPERATIONS." Applied Engineering in Agriculture 22, no. 5 (2006): 787–94. http://dx.doi.org/10.13031/2013.21984.

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Šarauskis, Egidijus, Vilma Naujokienė, Kristina Lekavičienė, Zita Kriaučiūnienė, Eglė Jotautienė, Algirdas Jasinskas, and Raimonda Zinkevičienė. "Application of Granular and Non-Granular Organic Fertilizers in Terms of Energy, Environmental and Economic Efficiency." Sustainability 13, no. 17 (August 30, 2021): 9740. http://dx.doi.org/10.3390/su13179740.

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Granular organic fertilizers have been increasingly used in agriculture due to the longer delivery of nutrients to plants and the milder impact on the environment. The aim of this study was to determine the energy, environmental and economic efficiency of granular and non-granular organic fertilizers. Four technological scenarios of organic fertilizer use were used for comparative assessment: (1) manure fertilization (16.0 t ha−1), (2) manure fertilization (30.0 t ha−1), (3) manure pellet fertilization (2.0 t ha−1), and (4) fertilization with meat and bone meal pellets (0.7 t ha−1). Experimental studies using the mass flow method of laser spectroscopy were performed to evaluate the comparative environmental impact of granular and non-granular organic fertilizers. Economic assessment was performed for mechanized technological operations of loading, transportation and distribution of organic fertilizers, estimating the price of aggregates used and fuel consumed, the costs of individual technological operations and other indirect costs. The results showed that for mechanized technological operations, when fertilizing with granular organic manure and meat and bone meal fertilizer, energy consumption is 3.2 to 4.0 times lower compared to fertilization with manure. The average ammonia (NH3) emissions from granular organic fertilizers were found to be six times lower than from non-granular organic fertilizers. The lowest costs for mechanized works were incurred when using meat and bone meal pellets, the highest economic benefits of organic fertilizers by elements was when using manure 30 t ha−1, and the highest costs for organic fertilizers were incurred when using manure pellets.

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Arcari, Paula. "Title: Perverse visibilities? Foregrounding non-human animals in ‘ethical’ and ‘sustainable’ meat consumption." Brock Review 13, no. 1 (November 25, 2017): 24–53. http://dx.doi.org/10.26522/br.v13i1.1317.

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The invisibility of meat production operations and their associated non-human animals is commonly understood as a causal factor in the use of non-human animals as food. This paper critically explores this assumption using empirical evidence from a study of producers and consumers of ‘ethical’ and ‘sustainable’ meat in Melbourne, Australia. Rather than challenging meat consumption, I find that increased visibility of non-human animals and their ‘processing’ resettles consumers in ‘improved’ practices of meat consumption. Identifying a failure to address the underlying and persistent normalisation of non-human animals as food, I argue that advocacy and dietary campaigns need to mount a more profound challenge to the status quo regarding both meat and non-human animals.

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BRYAN, FRANK L., and CHARLES A. BARTLESON. "Mexican-style Foodservice Operations: Hazard Analyses, Critical Control Points and Monitoring." Journal of Food Protection 48, no. 6 (June 1, 1985): 509–24. http://dx.doi.org/10.4315/0362-028x-48.6.509.

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Hazard analyses critical control point evaluations were made in four restaurants specializing in Mexican-style foods. Time-temperature evaluations were made of beans, meat products, and rice during cooking, cooling, reheating, and hot-holding, and other food preparation procedures were observed during 3 d of operation. A few samples were collected and tested for Clostridium perfringens and aerobic plate counts (APC). Raw beans harbored C. perfringens, but this organism was not isolated from a few samples of garlic powder, cooked beans, cooked chicken meat, cooked chili pork, cooked ground beef, or cooked chimichanga meat. APCs generally were higher as the depth of the refrigerated product increased, in covered pans with refrigerator air circulation blocked by pans above or below and adjacent, or when the product was left unrefrigerated for several hours. Foods cooked in these establishments, with the occasional exception of ground meat, usually reached temperatures that would have killed vegetative forms of foodborne pathogenic bacteria. Foods were usually maintained at satisfactorily high temperatures during hot-holding, except surfaces and regions just below the surface of uncovered foods were frequently below 140°F (60°C). The foods, particularly beans, when put in a traditional manner in pans with lids in refrigerators cooled slowly. Cooling without lids, in freezers, or in pans on top of pans filled with ice led to more rapid cooling. During reheating, products often failed to reach 165°F (74°C). Critical control points in all operations were cooling and reheating. Monitoring of cooling can be done by observing the size and shape of containers, by measuring the depth of product, and by determining whether lids are used during cooling and whether the containers are stored on top of or next to each other. Monitoring of reheating can be done by measuring temperatures at the completion of cooking or during the post-heating temperature rise while products are in steam tables ready for service.

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McGorry, Raymond W., Peter C. Dowd, and Patrick G. Dempsey. "Cutting moments and grip forces in meat cutting operations and the effect of knife sharpness." Applied Ergonomics 34, no. 4 (July 2003): 375–82. http://dx.doi.org/10.1016/s0003-6870(03)00041-3.

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Olds, David A., Kevin R. Roberts, Kevin L. Sauer, Jeannie Sneed, and Carol W. Shanklin. "Efficacy of Cooling Beef Taco Meat and Steamed Rice in United States School Foodservice Operations." Food and Nutrition Sciences 04, no. 07 (2013): 735–40. http://dx.doi.org/10.4236/fns.2013.47094.

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Kislova, I. V., N. V. Ovchinnikova, A. S. Komarchev, and E. I. Kulikov. "SOME COMPARATIVE ASPECTS OF POULTRY BLOOD BIOCHEMISTRY FOR EGG, MEAT-AND-EGG AND MEAT PRODUCTIVITY DIRECTIONS." Poultry and Chicken Products 23, no. 3 (2021): 52–54. http://dx.doi.org/10.30975/2073-4999-2021-23-4-52-54.

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Belešová, S. "Economic performance of the Slovak food industry." Agricultural Economics (Zemědělská ekonomika) 50, No. 11 (February 24, 2012): 495–501. http://dx.doi.org/10.17221/5239-agricecon.

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The requirements for compliance with the manufacturing and quality standards and the related investments in the hygienic and structural upgrading of establishments before Slovakia’s accession to the European Union meant that the Slovak food processors had to intensify their effort, revise their objectives (where necessary) and increase the volume of investments, particularly during 2003. Many entrepreneurs, particularly in the animal production, decided to go out of business, mainly because the continued operation of obsolete slaughterhouses would require considerable investment effort; at the end of the day, some meat producers closed their slaughter operations and focused on specialised meat processing. Compared with the year before, the profit of food processors declined by 23%. This was due to the faster decline in revenues than expenses, increased cost of revenues, and the reduced output. Although profitable companies still prevailed, the percentage of loss-making companies increased in comparison with the previous year. The starch industry, sugar industry and the confectionery (including coffee substitutes) industry were some of the sectors where all operators were profitable.

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Magowan, E., M. E. E. McCann, B. W. Moss, and D. Kilpatrick. "Evaluation of techniques to predict the percentage lean meat of primal cuts from pig carcasses." Proceedings of the British Society of Animal Science 2009 (April 2009): 142. http://dx.doi.org/10.1017/s1752756200029811.

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Each primal cut of a pig carcass has a separate market and value. Commonly the degree of blemishes on the skin of the cut is the main determinant of its quality. However, the lean meat percentage of the primal cut is also of importance, especially to the consumer. If prediction equations were in place to enable processors to more accurately estimate the lean meat percentage of specific primal cuts, it would allow optimisation of primal cuts for specific markets or processing operations. The experiment investigated the accuracy of lean meat prediction equations for primal cuts using indicator cuts, grading probe data, data from photographic images and whole carcass lean meat percentage values.

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Gysel, Nicholas, Poornima Dixit, Debra A. Schmitz, Guenter Engling, Arthur K. Cho, David R. Cocker, and Georgios Karavalakis. "Chemical speciation, including polycyclic aromatic hydrocarbons (PAHs), and toxicity of particles emitted from meat cooking operations." Science of The Total Environment 633 (August 2018): 1429–36. http://dx.doi.org/10.1016/j.scitotenv.2018.03.318.

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Voloski, F. L. S., L. Tonello, T. Ramires, G. G. Reta, C. Dewes, M. Iglesias, R. G. Mondadori, E. A. Gandra, W. P. da Silva, and E. H. Duval. "Influence of cutting and deboning operations on the microbiological quality and shelf life of buffalo meat." Meat Science 116 (June 2016): 207–12. http://dx.doi.org/10.1016/j.meatsci.2016.02.020.

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Hildemann, Lynn M., Gregorry R. Markowski, Michael C. Jones, and Glen R. Cass. "Submicrometer Aerosol Mass Distributions of Emissions from Boilers, Fireplaces, Automobiles, Diesel Trucks, and Meat-Cooking Operations." Aerosol Science and Technology 14, no. 1 (January 1991): 138–52. http://dx.doi.org/10.1080/02786829108959478.

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Jeon, Hye Young, Kwang Won Seo, Yeong Bin Kim, Dong Kyu Kim, Shin Woo Kim, and Young Ju Lee. "Characteristics of third-generation cephalosporin-resistant Salmonella from retail chicken meat produced by integrated broiler operations." Poultry Science 98, no. 4 (April 2019): 1766–74. http://dx.doi.org/10.3382/ps/pey514.

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McGorry, Raymond W., Peter C. Dowd, and Patrick G. Dempsey. "The effect of blade finish and blade edge angle on forces used in meat cutting operations." Applied Ergonomics 36, no. 1 (January 2005): 71–77. http://dx.doi.org/10.1016/j.apergo.2004.08.002.

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BRYAN, FRANK L., PAUL TEUFEL, SHAHID RIAZ, SABIHA ROOHI, FAHMIDA QADAR, and ZAKA-UR-REHMAN MALIK. "Hazards and Critical Control Points of Vending Operations at a Railway Station and a Bus Station in Pakistan." Journal of Food Protection 55, no. 7 (July 1, 1992): 534–41. http://dx.doi.org/10.4315/0362-028x-55.7.534.

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Hazard analyses (which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of concern) were conducted of vending operations at a railway and a bus station in a large city in Pakistan. Commonly prepared foods which were surveyed included: rice, pulses, chick peas, ground meat and potato mixtures, meat stew, and okra. Temperatures were measured and samples were collected from a variety of other foods. Large numbers (104–7) of Clostridium perfringens were isolated from samples of pulses, ground meat dishes, and chick peas collected during display, 8 to 10 h after cooking. Aerobic colony counts were also high in these and other foods that were held for several hours, unless hot, at temperatures >55°C throughout the holding periods or periodic reheating practiced (which was done by a few vendors). Cooking was usually thorough, but spores survived which germinated during the display period. High temperature holding or periodic reheating maintained safe foods, and hence, are critical control points for these operations. Education about these matters ought to be directed at health and transportation authorities, vendors, and the public.

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Rahman, A., MA Haque, AK Mia, MS Islam, and R. Alam. "Criminological Aspects of Meat Misbranding at Dhaka City in Bangladesh." Journal of Environmental Science and Natural Resources 10, no. 1 (November 28, 2017): 41–44. http://dx.doi.org/10.3329/jesnr.v10i1.34692.

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The ultimate goal of this study was to investigate the level of meat misbranding and adulteration from slaughterhouses, which is an indirect criminal activity according to the food law. In this study 87 slaughterhouses were selected from 30 markets in Dhaka municipal area purposively to collect data through a well-structured questionnaire. Results showed that a significant percentages of illegal activities done in slaughterhouses. Low weight given during the selling operations, mixing low quality species of meat with high quality one, low quality part of meat through hiding consumer concerns, water mixing before or after slaughter, un-hygienic practices and the level were 56.32%; 49.43%; 42.53%; 72.41% and 85.18% respectively. On the other hand, about 8.04% slaughterhouse used different types of non-meat chemical ingredients illegally to their product. Among four observed chemical sodium phosphate was used in 2.3% of slaughterhouses, nitrate & nitrite was used in 1.15% of slaughterhouses, sodium chloride was also used in 2.3% of slaughterhouses and cleaners & sanitizers was used in 3.45% of slaughterhouses. About 91.96% of slaughterhouses did not use those non meat ingredients chemical.J. Environ. Sci. & Natural Resources, 10(1): 41-44 2017

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Wicks, Jordan, Mariane Beline, Juan Fernando Morales Gomez, Santiago Luzardo, Saulo Luz Silva, and David Gerrard. "Muscle Energy Metabolism, Growth, and Meat Quality in Beef Cattle." Agriculture 9, no. 9 (September 7, 2019): 195. http://dx.doi.org/10.3390/agriculture9090195.

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World meat production must increase substantially to support current projections in population growth over the next 30 years. However, maximizing product quality remains a focus for many in the meat industry, as incremental increases in product quality often signal potential increases in segment profitability. Moreover, increases in meat quality also address concerns raised by an ever-growing affluent society demanding greater eating satisfaction. Production strategies and valued endpoints differ worldwide, though this makes the global marketing of meat challenging. Moreover, this variation in production schemes makes it difficult for the scientific community to understand precisely those mechanisms controlling beef quality. For example, some cattle are produced in low input, extensive, forage-based systems. In contrast, some producers raise cattle in more intensive operations where feeding programs are strategically designed to maximal growth rates and achieve significant fat deposition. Yet, others produce cattle that perform between these two extremes. Fresh meat quality, somewhat like the variation observed in production strategies, is perceived differently across the globe. Even so, meat quality is largely predicated on those characteristics visible at the retail counter, namely color and perceived texture and firmness. Once purchased, however, the eating experience is a function of flavor and tenderness. In this review, we attempt to identify a few areas where animal growth may impact postmortem energy metabolism and thereby alter meat quality. Understanding how animals grow and how this affects meat quality development is incumbent to all vested in the meat industry.

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Adesokan, H. K., K. Funso-Adu, and O. A. Okunlade. "Foodborne Pathogens on Meat Stored in Major Central Cold Rooms in Ibadan and their Susceptibility to Antimicrobial Agents." Folia Veterinaria 64, no. 2 (June 1, 2020): 1–10. http://dx.doi.org/10.2478/fv-2020-0011.

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AbstractFoodborne pathogens are the leading cause of illness and death in developing countries and are often associated with poor hygiene and unsafe food storage conditions. Using central cold rooms with alternate power supply in preserving meats due to erratic power supply is common among meat traders in Nigeria. However, the public health safety of the operations of this practice remains un-investigated. We conducted a microbial assessment of aseptically collected meat swabs from three selected major cold rooms in Ibadan for Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. and Escherichia coli using standard procedures. Antibiotic susceptibility was determined using 14 different antibiotics at standard concentrations following Kirby-Bauer Assays. The data were analysed with Stata 12.0 using bivariate and logistic regression analyses. Of 180 meat swabs collected, 42.2 % were positive for S. aureus, 22.2 % for L. monocytogenes, 20.0 % for Salmonella spp. and 6.7 % for E. coli. All of the isolates exhibited total resistance to seven of the antibiotics. Escherichia coli showed the highest resistance to 12 antibiotics, followed by Salmonella spp. (11 antibiotics), L. monocytogenes (10 antibiotics) and S. aureus (7 antibiotics). Sampling locations were significantly associated with the prevalence of L. monocytogenes (P = 0.008) and S. aureus (P = 0.000), but not with Salmonella spp. (P = 0.435) or E. coli (P = 0.117). The study revealed a heavy microbial contamination with major foodborne pathogens characterized by a high level of antibiotic resistance. These findings portend that the current operations associated with the practice of using central cold rooms in meat preservation in Nigeria undermine public health safety and need to be urgently addressed.

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KIM, HYUN JUNG, MANSEL W. GRIFFITHS, AAMIR M. FAZIL, and ANNA M. LAMMERDING. "Probabilistic Risk Model for Staphylococcal Intoxication from Pork-Based Food Dishes Prepared in Food Service Establishments in Korea." Journal of Food Protection 72, no. 9 (September 1, 2009): 1897–908. http://dx.doi.org/10.4315/0362-028x-72.9.1897.

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Foodborne illness contracted at food service operations is an important public health issue in Korea. In this study, the probabilities for growth of, and enterotoxin production by, Staphylococcus aureus in pork meat–based foods prepared in food service operations were estimated by the Monte Carlo simulation. Data on the prevalence and concentration of S. aureus as well as compliance to guidelines for time and temperature controls during food service operations were collected. The growth of S. aureus was initially estimated by using the U.S. Department of Agriculture's Pathogen Modeling Program. A second model based on raw pork meat was derived to compare cell number predictions. The correlation between toxin level and cell number as well as minimum toxin dose obtained from published data was adopted to quantify the probability of staphylococcal intoxication. When data gaps were found, assumptions were made based on guidelines for food service practices. Baseline risk model and scenario analyses were performed to indicate possible outcomes of staphylococcal intoxication under the scenarios generated based on these data gaps. Staphylococcal growth was predicted during holding before and after cooking, and the highest estimated concentration (4.59 log CFU/g for the 99.9th percentile value) of S. aureus was observed in raw pork initially contaminated with S. aureus and held before cooking. The estimated probability for staphylococcal intoxication was very low, using currently available data. However, scenario analyses revealed an increased possibility of staphylococcal intoxication when increased levels of initial contamination in the raw meat, and longer holding time both before and after cooking the meat occurred.

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Sadler, Ian, and Peter Hines. "Strategic operations planning process for manufacturers with a supply chain focus: concepts and a meat processing application." Supply Chain Management: An International Journal 7, no. 4 (October 2002): 225–41. http://dx.doi.org/10.1108/13598540210438962.

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Hamann, Daniele, Bruna Maria Saorin Puton, Rosicler Colet, Juliana Steffens, Giovana Cristina Ceni, Rogério Luis Cansian, and Geciane Toniazzo Backes. "Active edible films for application in meat products." Research, Society and Development 10, no. 7 (June 16, 2021): e13610716379. http://dx.doi.org/10.33448/rsd-v10i7.16379.

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The packaging protects food from actions of external agents, from alterations and contaminations, in addition to adulteration. Edible films are structures produced from biopolymers, which can replace non-biodegradable packaging. These films have been formulated with naturally polymers of polysaccharides, lipids and proteins, isolated or combined with each other. Edible films produced with polysaccharides and proteins are transparent and flexible, although proteins films are less resistant. They act as a barrier, protecting food and increasing shelf life. Additionally, they can carry antimicrobial and antioxidant compounds, being called active films. The antioxidant power is proportional to the amount of the compound added. Natural extracts such as green tea, cloves, ginger and others can be incorporated into the films, wich could improving the mechanical properties of the films and the characteristics of the food. The use of active edible films has been evaluated in the meat industry as an alternative packaging. This review aims to address the use of edible films added with vegetable compounds, with antimicrobial and antioxidant activity, applied to meat products.

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BILY, LISE, JULIE PETTON, FRANÇOISE LALANDE, SANDRA ROUXEL, MARTINE DENIS, MARIANNE CHEMALY, GILLES SALVAT, and PHILIPPE FRAVALO. "Quantitative and Qualitative Evaluation of Campylobacter spp. Contamination of Turkey Cecal Contents and Carcasses during and following the Slaughtering Process." Journal of Food Protection 73, no. 7 (July 1, 2010): 1212–18. http://dx.doi.org/10.4315/0362-028x-73.7.1212.

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The present study aimed to document quantitatively and qualitatively the contamination by thermotolerant Campylobacter spp. of turkey samples during slaughtering. Four Campylobacter-positive turkey flocks were investigated at the slaughterhouse at three different stages: evisceration (cecal content), after carcass rinses but before chilling (neck skin), and after breast meat cut (meat). In each case, the studied flock was slaughtered first thing in the morning any given day of the week. The efficiency of cleaning and disinfecting operations was examined in the facility prior to processing the studied flock. For each flock, 90 samples were collected from cecal contents, neck skins, and meat pieces and checked quantitatively and qualitatively for Campylobacter. Identification of Campylobacter species was determined by PCR, and genetic patterns were determined by pulsed-field gel electrophoresis. Campylobacter contamination levels of ceca range from 2 to more than 7 Log CFU/g, while those of neck skin range from 0.5 to 3.5 Log CFU/g and those of meat range from 0.1 to 1.9 Log CFU/g. These differences in Campylobacter counts were not associated with a modification of Campylobacter species ratio; however, in the Campylobacter jejuni population, four genetic groups identified from the ceca were not recovered during slaughtering operations and two other genetic groups were only detected after chilling at the cutting stage of the breast meat. The present study suggests that the slaughtering process did not affect Campylobacter species populations; however, it might have influenced the strain population. Finally, the Campylobacter populations found on breast meat were similar to those isolated from the digestive tract of the birds.

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Li, Ning, Poulomi Bhattacharya, Georgios Karavalakis, Keisha Williams, Nicholas Gysel, and Nachamari Rivera-Rios. "Emissions from commercial-grade charbroiling meat operations induce oxidative stress and inflammatory responses in human bronchial epithelial cells." Toxicology Reports 1 (2014): 802–11. http://dx.doi.org/10.1016/j.toxrep.2014.09.015.

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Andrade, Bruna Fernandes, Maira Mendonça de Castro, Lorena Mendes Rodrigues, Robledo de Almeida Torres Filho, Paulo Rogério Fontes, Eduardo Mendes Ramos, and Alcinéia de Lemos Souza Ramos. "Rigor development and meat quality of Murrah buffalo from different production systems." Research, Society and Development 10, no. 6 (June 4, 2021): e42810615814. http://dx.doi.org/10.33448/rsd-v10i6.15814.

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The purpose of this study was to evaluate the rigor mortis development and its effects on striploins quality of Murrah buffalos from meat (males) and dairy (females) productions. The rigor was monitored during carcass chilling (up to 22 h postmortem) and the meat physicochemical traits was accessed after 72 h postmortem. Glycolytic rate, measured by decreasing pH and glycogen content, was higher (p < 0.05) in female than in male buffalo, leading to a different onset rigor time (5-6 h and 9-10 h, respectively). Male meat had (p < 0.05) lower fat (1.41 vs 3.58%) and insoluble collagen (1.18 vs 1.58 mg g-1) contents, but higher soluble collagen content (5.16 vs 20.38%), sarcomere length (1.65 vs 1.84 µm), myofibrillar fragmentation (334 vs 295) and shear force (39.38 vs 25.92 N) than females. These results suggest that dairy buffalo meat is more tender and can be used on the market as high-quality meat such as from buffalo raised to meat production.

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Li, Shi Long, and Xian Feng Zhao. "Processing of Grinder Plate with Bone Chips Removal Facilities Based on CAD/CAM." Applied Mechanics and Materials 217-219 (November 2012): 1831–34. http://dx.doi.org/10.4028/www.scientific.net/amm.217-219.1831.

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Rotary meat grinders with bone chip removal facilities are advanced meat mincing machinery, characterized by undesirable hard-particle separation from ground meat during grinding operations. The grinder plate with an involute spiral groove to facilitate removal of hard particles is developed. The perforated plate with bone chips removal facilities has a unique design including catcher groove, bone-collection chamber and bone-removal passage. Its 3D modeling in Pro/E software, machining process planning, milling path optimization, simulation based on MasterCAM and compiling post program were introduced and verified. The results indicated that adoption of CAD/CAM offers firms the potential to pursue new innovative strategies.

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Tiţa, Ovidiu, Adelina Maria Constantinescu, and Mihaela Adriana Tiţa. "Sources of pollutants and environmental factors protection in the meat processing industry." MATEC Web of Conferences 305 (2020): 00069. http://dx.doi.org/10.1051/matecconf/202030500069.

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The production activity in the food industry involves the passage of stages of the technological process through which the raw materials are transformed into semi-finished products or finished products destined for food consumption. Their processing involves the occurrence of waste at certain operations of technological processes. These wastes can cause major environmental problems if they are not properly processed and neutralized. The study is about the smoking section of cold meats and meat specialities. The smoke required for the smoking process is produced by a generator. The resulting smoke is ventilated into the atmosphere. The sampling of air-flue gases was achieved at the level of the exhaust pipe. In the chemical composition of the smoke, about 300 known chemicals have been identified, and the most dangerous compounds identified were aromatic polycyclic hydrocarbons, especially 3,4-benzpyrene. This has resulted in an analysis of the technological conditions in which can be obtained the best results regarding the creation of safe and quality products in the conditions of using environmentally friendly working methods.

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Dutkiewicz, Jan. "Transparency and the Factory Farm: Agritourism and Counter-Activism at Fair Oaks Farms." Gastronomica 18, no. 2 (2018): 19–32. http://dx.doi.org/10.1525/gfc.2018.18.2.19.

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The American meat industry has a fraught relationship with the visibility of its operations and the public narrative about its treatment of animals. As activists have used photographs and videos to reveal the industry's normally hidden practices, those in the meat business have historically pushed back by increasing the secrecy of their operations. However, the last decade has seen the industry turn to a new strategy: aggressive public relations outreach rooted in the paradigm of transparency. Generally, these are highly mediated public relations exercises, but at Indiana's Fair Oaks Farms, tourists are physically invited onto a fully functional hog breeding farm, which doubles as an agritourism destination and a microcosm of the industry's public relations strategy. Fair Oaks relies on both the tropes of alternative farming tourism and on strategic revelation—including literal glass walls—to craft a publicly palatable narrative about factory farming and factory-farmed animals.

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Zhdankin, G. V., V. F. Storchevoy, G. V. Novikova, and P. M. Umansky. "Study of microwave operational regimes for thermal processing and disinfection of inedible raw stock of animal origin." Rossiiskaia selskokhoziaistvennaia nauka, no. 6 (December 15, 2019): 65–69. http://dx.doi.org/10.31857/s2500-26272019665-69.

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It is known that the technical process of animal products treatment includes a number of operations resulting in obtaining finished products and inedible non-food wastes used for production of animal feed. Therefore for agrarian enterprises of average capacity development of technologies and technical processing means of inedible wastes of animals slaughtering is actual. In this connection there were developed several microwave types for thermal processing of raw stock differing principally in operation and structure. There were researched operational microwave modes for thermal processing of wastes of animals slaughter, description of the operating mode of the combined resonator for thermal processing inedible wastes of meat raw material in the continuous operation. Combined resonator is presented as a variety of the cylindrical one but with a hemispherical base providing raw stock supplying to the resonator under ensuring electromagnetic safety. There are obtained regression models on the basis of which the operation conditions of the installation are optimized. The article presents the description of the technology and installation for thermal processing of inedible raw stock of animal origin by the influence of the electromagnetic field energy of microwave frequency in the continuous mode. There are considered features of dielectric heating of multicomponent raw material in the grinding process in the resonator chamber. Analogues of mi-crowave installations are considered.

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BOLSHAKOVA, Іevgeniia. "SUSTAINABLE DEVELOPMENT OF MEAT-PROCESSING ENTERPRISES: PECULIARITIES OF STATE REGULATION." Ukrainian Journal of Applied Economics 4, no. 3 (August 30, 2019): 260–72. http://dx.doi.org/10.36887/2415-8453-2019-3-29.

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The article deals with the specificity and orientation of sustainable development of Ukrainian meat processing enterprises. Weaknesses in the state regulation of meat processing enterprises are identified. The necessity of forming a mechanism of state regulatory influence is substantiated within the framework of ensuring the sustainable development of the meat processing industry in Ukraine. The main directions of the state policy implementation are given in order to ensure sustainable development of the meat processing industry in Ukraine. The tool for sustainable growth of meat processing enterprises in Ukraine has been identified. The practical application of the proposed tools has its advantages, namely: producers of meat products receive the necessary credit resources as collateral for manufactured products; guarantee of a high-quality and effective system of raw material security, which enables to carry out operations under pre-regulated conditions that meet the criteria of relevance, transparency and objectivity; the possibility of regulating the financial and economic relations between meat producers and procurement organizations for wholesale and retail sales. Based on the conclusions drawn, it has been proved that the end result of the sale of meat products should be shared among all participants in the production and trade relations, depending on their costs. It is important to simultaneously and promptly adjust the financial and economic relations between the parties in the context of industrial-trade relations. At present, modern meat processing companies are experiencing significant difficulties due to the need to reduce production volumes and shortage of staff. As a result, much of the production capacity is half-force, which results in operating costs and, as a consequence, a significant increase in the price of final products. According to the study results, it is possible to achieve positive trends in the functioning of the meat processing industry as a whole and the socio-economic sustainability of the domestic industrial enterprises of the analyzed industry in particular by successfully implementing national, regulatory, financial, licensing, tariff and antitrust standards at the national level. Keywords: meat processing enterprises, directions of state regulation, mechanism of state regulatory influence, tools for sustainable growth of enterprises.

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Wardhani, Annisa Maulina, Titik Ekowati, and Wiludjeng Roessali. "Analysis of Chicken Meat Supply Chain in Dua Putra Perkasa Pratama Company (Inc.)." SOCA: Jurnal Sosial, Ekonomi Pertanian 14, no. 3 (June 26, 2020): 421. http://dx.doi.org/10.24843/soca.2020.v14.i03.p04.

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Supply chain analysis required in the entire business process because it produced a more sufficient product on the producer to the consumer level with the precise condition, time, and amount of product. This study purpose was to analyze the main product flow, mechanism, and supply chain performance of the chicken meat produced by the Dua Putra Perkasa Pratama Company (Inc.) The study location was chosen by a purposive sampling technique, while the participant selection done by judgment sampling technique. The participants were the supplier, key informant from the company, and customer. The supply chain, mechanism, and performance data analyzed by descriptive analysis method with the Supply Chain Operations Reference (SCOR) model. Results showed that the flow of the supply chain, financial supply chain, and informational was moving from the upstream to downstream, downstream to upstream, and upstream to downstream or downstream to upstream, respectively. The company supply chain performance classified in a very good range performance with a total score of 96.73.

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Tesson, Vincent, Michel Federighi, Enda Cummins, Juliana de Oliveira Mota, Sandrine Guillou, and Géraldine Boué. "A Systematic Review of Beef Meat Quantitative Microbial Risk Assessment Models." International Journal of Environmental Research and Public Health 17, no. 3 (January 21, 2020): 688. http://dx.doi.org/10.3390/ijerph17030688.

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Each year in Europe, meat is associated with 2.3 million foodborne illnesses, with a high contribution from beef meat. Many of these illnesses are attributed to pathogenic bacterial contamination and inadequate operations leading to growth and/or insufficient inactivation occurring along the whole farm-to-fork chain. To ensure consumer health, decision-making processes in food safety rely on Quantitative Microbiological Risk Assessment (QMRA) with many applications in recent decades. The present study aims to conduct a critical analysis of beef QMRAs and to identify future challenges. A systematic approach, the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, was used to collate beef QMRA models, identify steps of the farm-to-fork chain considered, and analyze inputs and outputs included as well as modelling methods. A total of 2343 articles were collected and 67 were selected. These studies focused mainly on western countries and considered Escherichia coli (EHEC) and Salmonella spp. pathogens. Future challenges were identified and included the need of whole-chain assessments, centralization of data collection processes, and improvement of model interoperability through harmonization. The present analysis can serve as a source of data and information to inform QMRA framework for beef meat and will help the scientific community and food safety authorities to identify specific monitoring and research needs.

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Wahyono, Sri. "ANALISIS DAMPAK PENGGEMBALAAN SAPI DI TPA (Studi Kasus di TPA Piyungan – Yogjakarta." Jurnal Teknologi Lingkungan 11, no. 2 (December 2, 2016): 293. http://dx.doi.org/10.29122/jtl.v11i2.1214.

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The end of municipal solid waste operations is landfill. Almost all of the Indonesia city’s landfills use the open dumping system. Generally, wastes dumped in the landfill are dominated by organic materials that potentially used for cow feeding. So that, in some landfills there are cow pasturing with the low cost operation related to the free feeding materials. According to UU No 18/2008, in the year of 2013 open dumping landfill is prohibited operate changed by sanitary landfill. Related to this change, the cow pasturingin landfill will be affected. So that the cow pasturing in landfill need to be assessed in the aspect of waste reduction, economic values, landfill operation, social conflict, and safety cow meat. The goals of this study are assessing positive and negative impacts from cow pasturing in the Piyungan Landfill, Yogjakarta. Research methods used are references study, interview, counting the cow and direct investigation of landfill operation. This study concluded that cow pasturing in landfill has positive impacts for waste reductionand increasing economic level of people live in surrounds of landfill. Unfortunately, the cow pasturing has also negative impact such as disturbing daily landfill operation, high potent social conflict during landfill rehabilitation, and high content of some heavy metals in the cow organ. Based on those impacts, the policy of the cow pasturing has to be reviewed because of the importance of sanitary landfill operation in the near future andthe issue of safely consuming meat free from heavy metals.Key Words: landfill, waste, cow pasturing

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Whitaker, David, and Susan Cammell. "A Partitioned Cutting-Stock Problem Applied in the Meat Industry." Journal of the Operational Research Society 41, no. 9 (September 1990): 801. http://dx.doi.org/10.2307/2583495.

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Whitaker, David, and Susan Cammell. "A Partitioned Cutting-stock Problem Applied in the Meat Industry." Journal of the Operational Research Society 41, no. 9 (September 1990): 801–7. http://dx.doi.org/10.1057/jors.1990.117.

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Agafonychev, V. P., V. N. Makhonina, D. A. Roslikov, and I. S. Dmitrienko. "DEHYDRATED POULTRY MEAT FOODS: SOME APPROACHES TO THEIR COMPETITIVENESS INCREASE." Poultry and Chicken Products 23, no. 3 (2021): 55–58. http://dx.doi.org/10.30975/2073-4999-2021-23-4-55-58.

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