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1
Ellegast, Rolf, and Christian Herda. "Computerized Ergonomic Field Analysis in the Meat-Processing Industry." Proceedings of the Human Factors and Ergonomics Society Annual Meeting 44, no. 30 (July 2000): 5–617. http://dx.doi.org/10.1177/154193120004403076.
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A new portable system consisting of sensors, which are attached to the worker's clothes, was used in an ergonomic field analysis in the meat-processing industry. Preventive recommendations for five different work places were derived from the recorded stress data (e.g. working postures and handled load weights). The method turned out to be a very efficient way for the investigation of characteristic strain profiles of specific working tasks.
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Sidorov, M. A. "Features of forming the regional meat-industry balance models." Scientific bulletin of the Southern Institute of Management, no. 1 (April 27, 2019): 32–38. http://dx.doi.org/10.31775/2305-3100-2019-1-32-38.
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The article discusses the nature and history of the development of intersectoral balance models, the specifics of their construction, questions the feasibility of expanding the practice of applying the balance sheet liability method and reflect the advantages of its use in the context of development of regional socio-economic systems. Despite the fact that the region is an independent separate system, it is economically connected with the external environment, the structure of its production is influenced from the outside by commodity and financial flows and prices in the markets of goods and services. These interrelations have quantitative and qualitative characteristics, to quantitative it is possible to refer branch volumes of the made and consumed resources, to qualitative-their interindustry proportions. The basis for the purpose of trade is the cost of production, which varies by industry specialization of the regions within the framework of the combined interregional and international division of labor, which formed the value chain. As an example, given the cost factors in the production of food processing industry of the Vologda region compared to the national average, the conclusion is made about the availability of measurable quantitative differences between them.
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Berezvai, Zombor. "Production Efficiency Analysis of the Hungarian Meat Processing Industry." Competitio 14, no. 1 (June 18, 2015): 23–42. http://dx.doi.org/10.21845/comp/2015/1/2.
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This paper analyzes the performance of the Hungarian meat processing industry in the wake of the global financial crisis. Between 2011 and 2013 many high-capacity meat processors went bankrupt in Hungary. Possible reasons for that could be unfavorable market situation and inefficiency in production. In this paper, the latter hypothesis is examined. Two different types of production function estimation techniques are used to calculate firm-specific inefficiency estimates. Based on the estimation results, the lower bound of average firm-level efficiency is 0.50, while the upper bound is 0.88. Estimated firm-level inefficiencies are compared to the characteristics of the given firms. Pre-tax profit, company size and domestic ownership are associated with lesser inefficiency. On the other hand, time trend of inefficiencies indicate that the global financial crisis negatively affected the production efficiency of the meat processors. This can be a reason behind the bankruptcies happened.
Journal of Economic Literature (JEL) codes: C33, L66
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Stetsiv, I. C., and I. I. Stetsiv. "Quality control system for meat processing enterprises in Ukraine: problems and ways of their solution." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 90 (April 26, 2019): 113–20. http://dx.doi.org/10.32718/nvlvet-a9020.
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We have researched the scientists' opinions on the classification of product quality control and, based on the research conducted, organized a classification using a scientifically based approach. In general, the attention of scientists is paid to factors affecting the quality of products, while issues of the quality control system and factors of influence on it are insufficiently investigated. We have identified and grouped the factors influencing the quality control system of domestic meat processing enterprises by organizational, technical and subjective features. We conducted a survey of leading specialists of the most successful representatives of the meat processing industry today in order to identify the rating of negative factors. The most important factors of influence are the serviceability of equipment, devices, working tools and measuring instruments, through which the level of its quality is measured. We investigated the typical scheme of the production process, indicating the quality control points of domestic meat processing enterprises. We have found a lack of control of the value of meat raw materials at the entrance, which does not allow calculating with suppliers of raw materials, depending on the categories to which the pork actually belongs. We recommend that quality control be performed at the slaughter section between the 4th and 5th stages of the technological stage, namely after the sting of a pig with the use of special devices that are currently absent in domestic meat processing plants. The proposed measures to improve the quality control system will provide an opportunity for a comprehensive assessment of its quality and contribute to a reduction in the cost of production, resulting in increased profitability of enterprises, which suggests the feasibility of their use for meat processing enterprises in Ukraine. The three-dimensional matrix model of quality control of products of meat processing enterprises has been developed. The advantage of this model lies in the coherence of all parameters, as well as in establishing interrelationships and interdependencies between them. It is proved that the application of the proposed multivariate matrix model of product quality control in the indicated parameters enables to evaluate the quality of the meat-processing enterprise's products, taking into account all parameters of control, namely levels of control, types of control, stages of the control process and can be used for any subject of economic activity taking into account industry specifics and specific management objectives.
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Kalambura, Sanja, Neven Voća, Tajana Krička, Zoran Šindrak, Ana Špehar, and Dejan Kalambura. "High-Risk Biodegradable Waste Processing By Alkaline Hydrolysis." Archives of Industrial Hygiene and Toxicology 62, no. 3 (September 1, 2011): 249–53. http://dx.doi.org/10.2478/10004-1254-62-2011-2104.
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High-Risk Biodegradable Waste Processing By Alkaline HydrolysisBiodegradable waste is by definition degraded by other living organisms. Every day, meat industry produces large amounts of a specific type of biodegradable waste called slaughterhouse waste. Traditionally in Europe, this waste is recycled in rendering plants which produce meat and bone meal and fat. However, feeding animals with meat and bone meal has been banned since the outbreaks of bovine spongiform encephalopathy (BSE). In consequence, new slaughterhouse waste processing technologies have been developed, and animal wastes have now been used for energy production. Certain parts of this waste, such as brains and spinal cord, are deemed high-risk substances, because they may be infected with prions. Their treatment is therefore possible only in strictly controlled conditions. One of the methods which seems to bear acceptable health risk is alkaline hydrolysis. This paper presents the results of an alkaline hydrolysis efficiency study. It also proposes reuse of the obtained material as organic fertiliser, as is suggested by the analytical comparison between meat and bone meal and hydrolysate.
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Lutsiy, Kalina. "Obecny stan rozwoju branży mięsnej na Ukrainie." Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej, no. 117 (April 30, 2017): 19–31. http://dx.doi.org/10.22630/eiogz.2017.117.2.
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The aim of the present article is to analyze the current state of the market of meat and meat products in Ukraine to identify major problems with consideration of the industry specifics. The priority task was to provide recommendations for the development of the industry. The main features of meat production were identified in order to determine the main problems of the industry, namely the complexity of the system and branching connections, significant dependence of business stability and effectiveness on the efficiency of interaction of elements, high material consumption of the sector, vulnerability and high dependence on imported raw materials, as well as high and constant level of risk in the industry. Due to significant reduction in the number of animals of all categories, meat production also reduced. Over the period from 2010 to 2015, there were fluctuations in domestic production of raw meat. Ukrainian producers increased the total production of meat by poultry and pork, while reduced the volumes of beef production, since the low investment attractiveness of this industry due to the long production cycle and significant capital intensity. Based on the conducted study, there should be indicated growth factors regarding the meat industry: government support, increasing market price of raw meat and meat products, the use of resource-saving and modern technologies etc. Food security involves governmental provision of appropriate food products that meet the needs of the population for quality nutrition and their availability for each member of society. The consumption of meat and meat products in Ukraine does not satisfy the national standards rational standards. Consumption of meat products to some extent affects the meat industry, and the dynamics of production of meat. There is a general trend towards reducing the production of meat processing industry in Ukraine. Regarding the volume of exports by domestic producers, there is a gradual increase compared with imports, indicating a decrease of Ukraine’s dependence on imports. As a result of the study, there were given guidelines on the development of the whole industry, which would help enterprises of the meat industry to develop effectively in the existing market.
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Vaňha, J., and F. Kvasnička. "Methods of detecting plant raw materials in meat products – a review." Czech Journal of Food Sciences 29, No. 4 (August 10, 2011): 299–307. http://dx.doi.org/10.17221/32/2010-cjfs.
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The detection of plant raw materials in meat products is a way to estimate the actual amount of plant raw materials and thus monitor the meat product quality. Markers found in plant materials, that are most a frequently used in the meat processing industry, were selected. In order to prove the presence of plants in meat products, it is essential for the same markers not to be natural compounds of the raw meat as well. Such specific markers include isoflavones, oligosaccharides, phytic acid and starch. The review summarises only the methods used in the last decade.
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Kotenkova, Elena Alexandrovna, and Ekaterina Polishchuk. "Assessment of antimicrobial potential of substances isolated from some wastes of meat processing industry." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (May 28, 2019): 308–13. http://dx.doi.org/10.5219/1079.
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The slaughter of farm animals generates a large number of by-products. Meat waste management includes various methods, but cost-effective technologies are still in priority. This manuscript reports the results of the study of antimicrobial activity of substances isolated from such wastes of meat processing industry as bovine and pork mucous membranes and epithelial tissues. Proteomic study included two-dimensional electrophoresis with following mass spectrometric identification. Antimicrobial activity against L. monocytogenes, P. aeruginosa and S. aureus of neutralized native extracts and after enzymatic treatment as well as its ultrafiltrates was determined by flow cytometry with EvaGreen and PI dyes. It was shown that a large number of histones were found in bovine mucous membranes as well as several tissue-specific proteins, which would be a precursor of bioactive peptides. Bovine mucous membranes of the tongue and nasal cavity possessed the greatest activity in relation to P. aeruginosa, the rate of surviving cells decreased to 22.0%. Bovine mucous membranes of the rectum and the oral cavity, submandibular lymph nodes, pig mucous membranes of the larynx, tongue, lips, and rectum increased dead cells count up to 40% of all cells. Bovine nasal mucosa and pork mucous of labial cavity possessed the greatest activity against S. aureus, the rate of surviving cells did not exceed 10.0%. Determination of antimicrobial action against L. monocytogenes of native samples and treated with trypsin showed that bovine mucous membranes of the rectum and oral cavity, pork mucosa of the lips and submandibular glands were the most active. Treatment with trypsin or ultrafiltration demonstrated different effects on activity of samples. It was shown the perspectivity of recycling of such type of by-products into effective and demanded substances which can be used, for example, in the food industry as an alternative to chemical preservatives.
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Skochina, S. N., and V. S. Моsin. "Stone equipment of the Poludensky complex of the Kedrovy Mys-1 site." VESTNIK ARHEOLOGII, ANTROPOLOGII I ETNOGRAFII, no. 3(54) (August 27, 2021): 34–46. http://dx.doi.org/10.20874/2071-0437-2021-54-3-3.
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The paper deals with the complex analysis of the stone equipment of the Kedrovy Mys-1 site associated with the Poludensky tradition, classical for the Trans-Urals, dated to the Late Neolithic period. On the basis of typologi-cal and functional analyses, aimed at the study of tool shapes and identification of their correlation with the func-tional purpose, specifics of the stone industry of the Poludensky complex have been determined. The tools manu-factured at the site of Kedrovy Mys-1 were produced from the materials from the valley of the river Miass, situated behind the Ilmensky ridge, approximately 20–25 km away from the site. Dominant materials are phtanitoids and sealing-wax green jade; these quality materials were scarce, so that local chalcedonies were used. The stone industry based on the prismatic flaking was aimed at the production of plates as the feedstock for the tools. For the production of tools, preference was given to the medium-width plates, with a little use of small plates. A fea-ture of the complex is represented by the tools indicating the existence of the insert technique, such as plates with the rounded back and face, chamfered tips, “triangle”, and unretouched plates used as knives. Mainly blunting retouching, and sometimes sharpening, was used for the plate processing from the back side. A cutter spalling as the tool shaping technique was used occasionally. No cutters were found. Typologically identified tools are repre-sented by arrow tips, end scrapers, piercers, borers, scrapers on the flakes and nucleus cleavage, chopping tools, abrasives, and a retoucher. Specifics of the Poludensky toolset of the Kedrovy Mys-1 site allows suggestion that during this period of the site the main activity of the population was concerned with food processing — meat cut-ting and catch processing. This is evidenced by the predominance of the knives for meat/fish cutting. The propor-tion of tools used for the production of wooden equipment is quite small, which is probably due to the sampling, although morphologically it is very prominent. In the meantime, the presence of tools for processing of skin, stone, bone, and for repair of ceramics indicates a full cycle of the production activity ensuring efficient adaptation in the lake system environment.
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Vanany, Iwan, Ghoffar Albab Maarif, and Jan Mei Soon. "Application of multi-based quality function deployment (QFD) model to improve halal meat industry." Journal of Islamic Marketing 10, no. 1 (March 4, 2019): 97–124. http://dx.doi.org/10.1108/jima-10-2017-0119.
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PurposeHalal food market has grown significantly over the years. As consumers are becoming more aware of the significance of halal food products and certification, food industries will benefit from a model that controls and assures halal food production. Quality function deployment (QFD) is a tool to support product design and improve food quality systems. Thus, the purpose of this study is to propose a multi-phased QFD model to identify key processes and prioritise programmes to improve halal food production.Design/methodology/approachThe matrix in the first phase was designed using the halal assurance system (HAS) requirements and the set of production process. The relationships between HAS requirements and a set of halal critical factors [i.e. raw material (chicken), workers, procedures and documentation, equipment and premises] were established in the second phase. In the final phase, potential problems and improvement programmes arising under each critical halal phase were identified. The QFD model was developed and applied in a chicken processing plant in Indonesia.FindingsIn Matrix 1, slaughtering, meat processing and meat delivery were identified as the key process, whilst equipment, procedures and documentation and workers were determined as the most critical halal factors in Matrix 2. The final phase of the QFD approach assisted the chicken processing plant in reducing potential issues by identifying key improvement programmes. The prioritisation of improvement programmes also supports the company in decision-making and allocating their resources accordingly.Practical implicationsThe multi-phased QFD model can be designed and adapted to specific food industry. It can be used to assure halal food production and inform food industry which area to prioritise and to allocate resources accordingly. The improvement of halal food production will assist food companies to target and access international markets.Originality/valueThis study proposed a new multi-phased QFD model that can be used as a halal food assurance and prioritisation tool by the food industry. This model will benefit food industry intending to implement halal assurance scheme in their process, halal auditors and policymakers.
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RODIONOVA, Kateryna O., Volodymyr M. STESHENKO, and Ivan V. YATSENKO. "Approximating Ukraine’s Laws to Those of the European Union Concerning Meat and Meat Products Cold Chain." Journal of Advanced Research in Law and Economics 9, no. 3 (June 15, 2020): 978. http://dx.doi.org/10.14505/jarle.v11.3(49).34.
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The main objectives of the research were such: to define the concept of cold chain as an object of legal regulation; to find out the content and features of the EU legislation on the safety and quality of meat and meat products during cold chain and its use in Ukraine; to characterize the legal bases of the current legislation of Ukraine on ensuring the safety and quality of meat and meat products during cold chain, to formulate proposals and recommendations aimed at improving the national legislation of Ukraine by approximating it to the EU legislation, which sets requirements for the safety and quality of meat and meat products throughout cold chain. To achieve the abovementioned objectives, the following methods were used: comparative legal, analytical, systemic, dialectical, generalizing, specific-search, structural-functional, semantic, methods of deduction and induction, etc.
The content and features of the legal regulation of the safety and quality of meat and meat products in the current legislation of the European Union and Ukraine have been clarified.
For the first time, the definition of the term 'cold chain' has been proposed by reference to it in author's editorial, which should influence its clearer scientific and practical understanding. It is determined that the temperature regimes of cold processing, storage and transportation of meat and meat products in Ukraine are regulated by a large number of legal acts, in particular: national standards of Ukraine (DSTU), technical regulations, technological instructions, rules of transportation, etc.
It is found that national legal acts do not provide a systematic understanding of the particularities of cold chain legal regulation in the meat processing industry in order to ensure the safety and quality of meat and meat products. As a result of departmental inconsistency, the existing storage temperature parameters for the same product type in different legal acts differ from each other, which does not allow to determine the actual storage periods at different stages of the cold chain.
In addition, current legal acts in Ukraine do not provide for constant monitoring of the temperature of cold-processed meat and meat products throughout all cold chain units and the hygienic condition of refrigerators throughout the shelf life.
As a result, the cold chain is very difficult to be controlled and requires a large number of factors to be taken into account in order to bring safe and high-quality meat and meat products to the end consumer. According to the results of the research, proposals and recommendations are formulated to improve the national legislation of Ukraine governing the cold chain in the meat processing industry.
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Blanco-Lizarazo, Carla María, Indira Sotelo-Díaz, José Luis Arjona-Roman, Adriana Llorente-Bousquets, and René Miranda-Ruvalcaba. "Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing." International Journal of Food Science 2018 (October 4, 2018): 1–10. http://dx.doi.org/10.1155/2018/5934305.
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The reduction of NaNO2 and safety in meat products have been a concern to the meat industry for the last years. This research evaluated the changes in total fatty acids (TFAs) and myoglobin forms by adding starter culture (Lactobacillus sakei/Staphylococcus carnosus) and 50 ppm of NaNO2 during salami processing. In the postripening stage, the starter culture influenced the concentration of the palmitic, oleic, vaccenic, and γ-linolenic TFAs, whereas the metmyoglobin concentration was lower (which could be related to the antioxidant effect of the starter culture). In this stage, an increase in enthalpy, specific heat, and onset temperature was found when adding starter culture and NaNO2, which is directly related to polyunsaturated TFA. However, when adding just the starter culture without 50 ppm NaNO2, the E. coli population was reduced in 4 log CFU/g. This study proposes the analysis of changes in meat product processing like salami in a holistic form, where the application of starter culture with low nitrite concentrations could be in the meat industry an upward trend for reducing this additive.
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MADENOVA, K. M. "INNOVATIVE PROCESSES IN THE BEEF CATTLE INDUSTRY." Problems of AgriMarket 4 (December 15, 2020): 175–82. http://dx.doi.org/10.46666/2020-4-2708-9991.22.
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The article is devoted to the development of innovative processes in the livestock industry of meat sector. The main forms and methods of classification of innovations are studied. The features of innovative activity of enterprises of agro-industrial complex of Kazakhstan are analyzed. Indicators of innovative activity of agricultural entities of the republic in comparison with European countries are presented. The author pays main attention to the formation and development of innovative processes at enterprises for production of meat and products of its processing, which is of considerable interest, since innovative activity in this industry has its own specific features. In agricultural sector, economic and financial state of production directly depends on introduction of innovations, the use of modern innovative technologies that save resources, increase the profitability and efficiency of production system. The assessment of potential resources for the development of beef cattle breeding has been carried out, the tendencies of the growth of livestock, meat production, its import and export in recent years have been studied. The main problems of animal husbandry industry, in particular raising of beef cattle, are highlighted, conclusions about the possibility of increasing the potential of meat products are drawn. On the basis of performed analysis of the level of innovation activity, the identified problems in agricultural production, recommendations were developed for the future development of innovations in the country's beef cattle breeding, since in the new economic conditions, an important role is played by innovative developments and their application in this industry.
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Madenova, K. M. "INNOVATIVE PROCESSES IN THE BEEF CATTLE INDUSTRY." Problems of AgriMarket, no. 4 (December 15, 2020): 175–82. http://dx.doi.org/10.46666/2020-4-2708-9991.22.
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The article is devoted to the development of innovative processes in the livestock industry of meat sector. The main forms and methods of classification of innovations are studied. The features of innovative activity of enterprises of agro-industrial complex of Kazakhstan are analyzed. Indicators of innovative activity of agricultural entities of the republic in comparison with European countries are presented. The author pays main attention to the formation and development of innovative processes at enterprises for production of meat and products of its processing, which is of considerable interest, since innovative activity in this industry has its own specific features. In agricultural sector, economic and financial state of production directly depends on introduction of innovations, the use of modern innovative technologies that save resources, increase the profitability and efficiency of production system. The assessment of potential resources for the development of beef cattle breeding has been carried out, the tendencies of the growth of livestock, meat production, its import and export in recent years have been studied. The main problems of animal husbandry industry, in particular raising of beef cattle, are highlighted, conclusions about the possibility of increasing the potential of meat products are drawn. On the basis of performed analysis of the level of innovation activity, the identified problems in agricultural production, recommendations were developed for the future development of innovations in the country's beef cattle breeding, since in the new economic conditions, an important role is played by innovative developments and their application in this industry.
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Nazarenko, Volodymyr, and Andrii Martyn. "RESEARCH OF THE URBAN DEVELOPMENT IN CONNECTION TO FOOD PROCESSING AND AGRICULTURAL COMPANIES IN UKRAINE." ГРААЛЬ НАУКИ, no. 6 (July 1, 2021): 25–38. http://dx.doi.org/10.36074/grail-of-science.25.06.2021.001.
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This article introduces a comprehensive study of the food processing and agricultural companies in three large cities and their regions. The research is focused on data from Kyiv, Lviv, and Kharkiv., incl their suburban areas. General demographic information, as well as major economic and social parameters, were analyzed for specific years: from 1995 to 2020 (2019 in some cases). In the context of the research work, three major industry areas were picked, grain and bread, milk and dairy products, meat, and poultry production. The author constructed company profile data for the given industry areas for each of the research cities. On the given research author noted current challenges that large cities face about food supply and production.
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METTLER, E., and BRIGITTE CARPENTIER. "Variations over Time of Microbial Load and Physicochemical Properties of Floor Materials after Cleaning in Food Industry Premises." Journal of Food Protection 61, no. 1 (January 1, 1998): 57–65. http://dx.doi.org/10.4315/0362-028x-61.1.57.
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Changes over time of microbial load, surface free energy, and roughness of a variety of floor materials were investigated after hygiene operations in meat, pastry, and milk processing environments. Measurements were made in the laboratory on test plates which had been inserted in floors of food premises and subjected to the habitual fouling-cleaning cycles for up to 16 weeks. Microbial contamination of floor materials, assessed after sonication, appeared to be controlled in the milk site, which was generally dry. In both pastry and meat sites a specific microbial population developed and could stabilize to levels up to 104 and 106 CFU cm−2, respectively. In the meat site bacterial contamination could be as high as 107 CFU cm−2 on one rough floor material. After introduction in the premises, all flooring materials tended to have similar surface free energy values that could be simulated in the laboratory either perfectly by conditioning the surface with the treated food (in the case of the milk premises) or approximately by conditioning the surface with the hygiene agents used (in the case of the meat and pastry premises).
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Zhuk, V. O., I. I. Shevchenko, G. E. Polichuk, and M. Z. Paska. "Color adjusting compositions of meat systems with low content of hemoglobin-containing raw materials." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 91 (April 23, 2019): 136–42. http://dx.doi.org/10.32718/nvlvet-f9123.
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The development of technologies for new types of salty meat products with a high level of safety requires the improvement of the basic technological processes of their production, using intensive methods of influence on the raw materials processed, especially in the conditions of the work of domestic enterprises on defective and marked signs of PSE and DFD raw materials (DFD – drу , firm, dark; PSE – pale, soft, exudative). The purpose of the research is the scientific substantiation of the directed use of multicomponent bristles in the technology of salty meat products, in particular, the study of the mechanism of forming the coloring of meat systems with different levels of content of immiglobin raw materials at the stage of its salting with the inclusion in the composition of the brine of nitrite salt instead of sodium nitrite and natural dyes Apro Red and Vepro 70 Col R. According to research results, the replacement of sodium nitrite with nitrite salt leads to an increase in the content of nitrosopigments, which enables to receive a finished product with a lower content of residual nitrite and better color characteristics than equivalent intake and sodium nitrite. Based on theoretical and experimental researches, the analysis of the compatibility of the constituent components, their synergistic influence, the specifics of the functional and technological properties and the results of the influence on the organoleptic, functional-technological and biochemical parameters of the model meat systems, the composition of the multicomponent color-correcting brines is substantiated and developed. The rational concentration of hemoglobin preparations Vepro 70 Col R and AproRed for the coloring of meat systems with the content of glucose-free glycogen up to 15% and the level of injection of more than 140% (respectively, 0.5 and 0.7%) with simultaneous use of 0.05% isoascorbate Na and 0.006% sodium nitrite. It was established that the combined use of nitrate salt and preparations of hemoglobin of blood reduces the residual amount of sodium nitrite twice from the norm established in State Standart of Ukraine due to a more complete transformation of nitrite in nitro compounds. The results of spectrophotometric studies allowed to conclude that the most effective color-correction effect in the formation of pinkish-red shades of model emulsions is Vepro 70 Col R. The possibility of adjusting the color of salted meat products by using multicomponent brines, enhances the efficiency of utilization of raw material resources of the meat processing industry
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Villa, Caterina, Mónica B. M. V. Moura, Joana Costa, and Isabel Mafra. "Immunoreactivity of Lupine and Soybean Allergens in Foods as Affected by Thermal Processing." Foods 9, no. 3 (February 27, 2020): 254. http://dx.doi.org/10.3390/foods9030254.
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Lupine and soybean are important technological aids for the food industry. However, they are also capable of inducing severe allergic reactions in food-sensitized/allergic individuals. In this context, this work intended to study the combined effects of thermal processing and food matrix on the immunoreactivity of lupine and soybean proteins used as ingredients in bakery and meat products, respectively. For this purpose, the effects of baking, mild oven cooking, and autoclaving on the protein profiles were evaluated, using model mixtures simulating the production of lupine-containing breads and soybean-containing cooked hams/sausages, by native- and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and immunoblotting using specific antibodies. The results showed that lupine gamma-conglutin immunoreactivity was slightly decreased in wheat flour mixtures compared to rice, but it was more pronounced in baked products. In meat mixtures, substantial protein fragmentation was noted after autoclaving, with decreased immunoreactivity of soybean trypsin inhibitor. The analysis of 22 commercial products enabled the identification of lupine gamma-conglutin in four bakery samples and soybean trypsin-inhibitor in five sausages, and further differentiated autoclaved from other milder thermally treated products. Generally, the immunoreactivity of target proteins was reduced by all the tested thermal treatments, though at a higher extent after autoclaving, being slightly altered by the food matrix.
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Strandskov, Jesper. "SOURCES OF COMPETITIVE ADVANTAGES AND BUSINESS PERFORMANCE." Journal of Business Economics and Management 7, no. 3 (September 30, 2006): 119–29. http://dx.doi.org/10.3846/16111699.2006.9636132.
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Based on data from the European meat processing industry three sets of competitive sources on business performance are studied: Firm Specific Advantages (FSAs), Localizational Specific Advantages (LSAs) and Relation Specific Advantages (RSAs). The results indicate that the FSAs and the RSAs are the most important explanatory variables on business performance, however, with strong interaction effects between the two sets of variables. Given the findings, we call for further empirical validation of how the different sets of competitive advantages interact and reinforce each. A closer examination of the nature of the RSAs, ie resource accumulation and development through inter‐firm co‐operation is also needed.
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Hsiao, Hsin‐I, Ron G. M. Kemp, Jack G. A. J. van der Vorst, and S. W. F. (Onno) Omta. "Logistics outsourcing by Taiwanese and Dutch food processing industries." British Food Journal 113, no. 4 (April 19, 2011): 550–76. http://dx.doi.org/10.1108/00070701111124014.
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PurposeThis paper aims to investigate outsourcing of different types of logistics activities in Taiwanese food industry, and benchmark with practices in The Netherlands.Design/methodology/approachThe outsourcing of four levels of logistics activities is investigated: transportation (level 1), packaging (level 2), transportation management (level 3), and distribution network management (level 4). A structured questionnaire was designed and sent to logistics managers in The Netherlands and Taiwan to evaluate the most commonly outsourced activities and identify specific outsourcing firm's characteristics.FindingsAbout 69 per cent of the companies, in both countries outsource level 1 activities, 16 per cent level 2, and 37 per cent level 3 activities. Only few companies (about 10 per cent) outsource the highest level of activities. In particular, The Netherlands has higher percentages for levels 1 and 3. This might be caused by the fact that most Taiwanese companies emphasise low cost whereas the Dutch companies focus on flexibility in order to deal with higher complexities. When intentions for the future are included, Taiwan is planning to outsource level 2 (40 per cent) and level 4 activities (36 per cent) much more than The Netherlands (respectively 13 and 17 per cent). When zooming in, it was found that outsourcing strategies of companies in the subsectors differ. For instance, the dairy sector outsources more frequently than the meat sector on the first three levels. This might be caused by the fact that meat companies emphasise food quality, whereas dairy companies emphasise flexibility and reliability.Research limitations/implicationsThis study investigated only food processors. The paper suggests further research should include other types of food organisations.Originality/valueThe paper provides valuable insights in outsourcing strategies of food processing companies in Taiwan and The Netherlands for advanced logistics service providers who are looking at the market potential of Taiwan.
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Matošková, D., and J. Gálik. "Selected aspects of the internal and external competitiveness of Slovak agricultural and food products." Agricultural Economics (Zemědělská ekonomika) 55, No. 2 (February 18, 2009): 84–93. http://dx.doi.org/10.17221/579-agricecon.
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The article describes the competitiveness of Slovak agricultural and food products after the accession of the Slovak Republic into the EU. The analysis has shown that even despite the increased subsidization and full liberalisation of trade, the competitiveness of our products still needs to develop. The main reason behind this is the poor efficiency of production and the lack of innovation activities. Most agricultural commodities are profitable only because of subsidies. Processing industry is the main contributor to the worsening deficit of trade balance. Specific commodities with good sales potential in the EU market include cereals, malt, wheat flour, dairy products, live cattle and sheep meat.
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Attahmid, Nur Fitriani Usdyana, Rahmawati Saleh, and Muhammad Yusuf. "Penerapan Teknologi Tepat Guna dan Diversifikasi Pangan pada UKM Olahan Ikan Bandeng di Desa Bulu Cindea Kecamatan Bungoro, Pangkep." Jurnal Pengabdian Pada Masyarakat 4, no. 4 (December 16, 2019): 517–28. http://dx.doi.org/10.30653/002.201944.237.
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APPLYING APPROPRIATE TECHNOLOGY AND FOOD DIVERSIFICATION IN SMALL AND MEDIUM ENTERPRISES OF MILKFISH PROCESSING IN BULU CINDEA VILLAGE, BUNGORO DISTRICT, PANGKEP. Village of Bulu Cindea Bungoro District is a village located in Pangkep Regency. The village has the potential in developing milk fish based processed food products. The abundance of milkfish products in this area has a positive impact on the Small and Medium Enterprises in the milk processing industry. Milkfish is very popular with the community because it has a low price and has a specific taste. Every 100 grams of fresh milkfish contains: 129 kcal energy, 76.85% water content, 20.38 gram fat content, 20.38 mg protein content, 150 mg phosphorus content, 2 mg iron, vitamin A l50 SI, vitamin B1 : 0.05 mg, and also contains Omega-3 of 14.2%. Milkfish has weaknesses, namely the presence of many thorn bones scattered throughout the meat section and the diversification of processed products is still simple with low product quality, packaging that is not hygenic, packaging identity that includes labeling and nutritional chemical composition has not been met and inadequate business licensing. Empowerment of Micro, Small and Medium Enterprises is the key to the development of small industries in Pangkep Regency, both in terms of quality and quantity, as well as its supporting factors. Through the Community Partnership Program activities, a number of activities to develop fresh milkfish processing business without thorns and shredded fish to Small and Medium Enterprises who are partners are UKM Alifa Mandiri, which is one of the platforms to empower food processing industry players. This activity is very important considering the diversification of processed milkfish processing technology without thorns and shredded fish is still done conventionally so that it requires appropriate technology and diversification of appropriate processing.
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Afonyushkin, V. N., K. A. Tabanyukhov, V. S. Cherepushkina, Yu S. Khomenko, and O. P. Tatarchuk. "EFFECT OF DISINFECTANTS BASED ON POTASSIUM PERSULFATE, HYDROGEN PEROXIDE, GLUTARALDEHYDE AND QUATERNARY AMMONIUM COMPOUNDS ON THE GENETIC MATERIAL OF THE PATHOGEN BACTERIA SPECIFIC TO MEAT PROCESSING INDUSTRY." Theory and practice of meat processing 1, no. 1 (June 4, 2016): 54–61. http://dx.doi.org/10.21323/2114-441x-2016-1-54-61.
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Hyvönen, Saara, Matti Tuominen, and Leena Erälinna. "Effects of Market-Related Assets on Innovativeness and Operational Performance in SMEs." International Journal of Entrepreneurship and Innovation 5, no. 3 (August 2004): 167–77. http://dx.doi.org/10.5367/0000000041513358.
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Resource-based theory (RBT) has not been systematically applied to strategizing the market-related assets of the firm. By examining the role of these intangible assets in the context of small business management, the authors attempt, in this article, to put forward an environment–resources–performance contingency model, synthesizing the various findings in the literature on ‘marketing assets of SMEs’. The conceptual framework is deployed to assess innovativeness and operational superiority through market-related assets within 64 small and medium-sized firms operating in the Finnish meat-processing industry. The empirical results indicate strong positive associations between the key constructs involved, and further indicate that these relationships have a contingency-specific profile. The implications of these findings for practice and research are discussed.
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García-Díez, Juan, and Cristina Saraiva. "Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety." International Journal of Environmental Research and Public Health 18, no. 5 (March 4, 2021): 2544. http://dx.doi.org/10.3390/ijerph18052544.
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Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.
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RAJIĆ, ANDRIJANA, LISA A. WADDELL, JAN M. SARGEANT, SUSAN READ, JEFF FARBER, MARTIN J. FIRTH, and ALBERT CHAMBERS. "An Overview of Microbial Food Safety Programs in Beef, Pork, and Poultry from Farm to Processing in Canada." Journal of Food Protection 70, no. 5 (May 1, 2007): 1286–94. http://dx.doi.org/10.4315/0362-028x-70.5.1286.
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Canada's vision for the agri-food industry in the 21st century is the establishment of a national food safety system employing hazard analysis and critical control point (HACCP) principles and microbiological verification tools, with traceability throughout the gate-to-plate continuum. Voluntary on-farm food safety (OFFS) programs, based in part on HACCP principles, provide producers with guidelines for good production practices focused on general hygiene and biosecurity. OFFS programs in beef cattle, swine, and poultry are currently being evaluated through a national recognition program of the Canadian Food Inspection Agency. Mandatory HACCP programs in federal meat facilities include microbial testing for generic Escherichia coli to verify effectiveness of the processor's dressing procedure, specific testing of ground meat for E. coli O157:H7, with zero tolerance for this organism in the tested lot, and Salmonella testing of raw products. Health Canada's policy on Listeria monocytogenes divides ready-to-eat products into three risk categories, with products previously implicated as the source of an outbreak receiving the highest priority for inspection and compliance. A national mandatory identification program to track livestock from the herd of origin to carcass inspection has been established. Can-Trace, a data standard for all food commodities, has been designed to facilitate tracking foods from the point of origin to the consumer. Although much work has already been done, a coherent national food safety strategy and concerted efforts by all stakeholders are needed to realize this vision. Cooperation of many government agencies with shared responsibility for food safety and public health will be essential.
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Gutiérrez, Diana, Susana Delgado, Daniel Vázquez-Sánchez, Beatriz Martínez, Marta López Cabo, Ana Rodríguez, Juan J. Herrera, and Pilar García. "Incidence of Staphylococcus aureus and Analysis of Associated Bacterial Communities on Food Industry Surfaces." Applied and Environmental Microbiology 78, no. 24 (September 28, 2012): 8547–54. http://dx.doi.org/10.1128/aem.02045-12.
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ABSTRACTBiofilms are a common cause of food contamination with undesirable bacteria, such as pathogenic bacteria.Staphylococcus aureusis one of the major bacteria causing food-borne diseases in humans. A study designed to determine the presence ofS. aureuson food contact surfaces in dairy, meat, and seafood environments and to identify coexisting microbiota has therefore been carried out. A total of 442 samples were collected, and the presence ofS. aureuswas confirmed in 6.1% of samples. Sixty-threeS. aureusisolates were recovered and typed by random amplification of polymorphic DNA (RAPD). Profiles were clustered into four groups which were related to specific food environments. All isolates harbored some potential virulence factors such as enterotoxin production genes, biofilm formation-associated genes, antibiotic resistance, or lysogeny. PCR-denaturing gradient gel electrophoresis (PCR-DGGE) fingerprints of bacterial communities coexisting withS. aureusrevealed the presence of bacteria either involved in food spoilage or of concern for food safety in all food environments. Food industry surfaces could thus be a reservoir forS. aureusforming complex communities with undesirable bacteria in multispecies biofilms. Uneven microbiological conditions were found in each food sector, which indicates the need to improve hygienic conditions in food processing facilities, particularly the removal of bacterial biofilms, to enhance the safety of food products.
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Shkabrou, A. U., V. D. Raznichenka, and L. Y. Kharkevich. "The effect of essential oils on quality and safety parameters of meat during its storage." Theory and practice of meat processing 6, no. 1 (April 28, 2021): 97–104. http://dx.doi.org/10.21323/2414-438x-2021-6-1-97-104.
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This article researches the basic principles of mechanism for finding the concentrations of essential oils (EO) which are efficient for antimicrobial action, when used as a natural alternative to synthetic analogues. The effect of EO of rosemary, sage, garlic, laurel, cloves, basil and thyme on the structural components of meat, its physical and chemical, organoleptic and microbiological quality indices was studied. The effect of EO on duration of microorganisms’ growth phases is analyzed. It is shown that the reasonable concentration of the essential-oil mixture (EOM) is equal to 0.1%, since at this concentration the optimal inhibition of saprophytic microflora was provided with satisfactory organoleptic quality indices (“taste peculiar for this type of product”, “pleasant fragrance”, “spicy aroma”). The analysis of histological structural changes in muscle tissue showed that application of EOM slows down autolytic processes, which correlates with the data obtained in research of the specific electrical conductivity in water extracts from the muscle tissue. The autolysis process in the control samples was more intensive in comparison with the experimental samples stored in the EOM. Thus, by 84th hour of storage in the control sample the basophilic staining of the samples slices was observed, as well as almost complete disappearance of the striation of muscle fibers. In the muscle tissue slices the disintegration of individual fragments into myofibrils, and myofibrils into sarcomeres, was observed in form of a granular mass, sometimes enclosed in endomysium. The meat fibers were deformed and their separation was observed. The same changes with the studied samples stored in the EOM occurred only after 204 hours of storage. The above studies of changes in the specific electrical conductivity of water extract from meat during storage showed the presence of complexes of EOM components formed with proteins and lipids of muscle tissue. The obtained data are confirmed by histological studies. Thus, the use of EOM allowed elongation of the cold storage period of semi-finished natural lump products by 2.6 times, which proves the practical benefits of its use in the meat-processing industry.
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Blažková, M., L. Karamonová, P. Rauch, and G. M Wyatt. "Enzyme-linked immunosorbent assay for general and specific detection of Listeria spp. and monocytogenes in dairy products." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S242—S245. http://dx.doi.org/10.17221/10671-cjfs.
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Bacteria of the genus Listeria are widely distributed in the environment and they frequently contaminate food. Among all species in the genus Listeria, only L. monocytogenes has been implicated in serious human illness. The other Listeria spp. are considered to be avirulent to man but they may cause a variety of disease symptoms or even death in animal. These bacteria are well equipped to survive food processing technologies. For example, they tolerate high concentrations of salt and relatively low pHs, and worst of all, they are able to multiply at refrigeration temperatures. This makes Listeria microorganisms a serious threat to food safety and ranks them among the microorganisms that most concern the food industry. The foods most frequently implicated are raw milk, soft cheeses (particularly those made from unpasteurized milk), ice cream, raw vegetables, fermented raw-meat sausages, raw and cooked poultry and raw and smoked fish. Food producers and distributors as well as public health authorities have great interest in timely detection of Listeria contamination. We present here a rapid antibody-based screening assay for the detection of both Listeria spp. and Listeria monocytogenes in dairy samples (milk, cheeses, ice-cream…). A detection system consists of an initial selective enrichment step, where both artificially contaminated samples and real dairy samples were cultivated, followed by direct sandwich format of ELISA using two different polyclonal antibodies; one specific for Listeria spp., and the other specific for L. monocytogenes.
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Vostrikova, Natal’ya L., Irina M. Chernukha, and Daniil V. Khvostov. "METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS." Theory and practice of meat processing 3, no. 3 (September 28, 2018): 36–55. http://dx.doi.org/10.21323/2414-438x-2018-3-3-36-55.
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One of the ways to address the food quality issues facing the industry is the development of standardized and certified methods related to the conduct of in-depth studies of biochemical indicators of quality and safety of meat and meat products. The world laboratory practice in the field of food quality and safety shows a constant expansion of the list of controlled indicators of food raw materials and products. An important feature of the modern period in the development of biomedical and biotechnological research is the introduction of a whole complex of postgenomic technologies, which are based on a systematic approach to the study of the functioning of the mammalian proteome in various physiological and pathological conditions, including the formation and development of alimentary-dependent pathologies. In this regard, the problem of multilateral study of food products, in particular their identification, is the most relevant, because the modern technology of their production has undergone significant changes and requires the development of “gentle “ processing modes. They concern raw materials and auxiliary materials used at all stages of production. This and new technologies of production of protein products from plant raw materials, as well as the introduction of food raw materials and food additives of artificial origin and the excess introduction of additives of plant and animal origin can cause falsification of products, as well as affect the health of the consumer. Food quality assessment includes the control of components of finished products. It is most difficult to determine the proportion of muscle protein in multi-component meat products that have undergone heat treatment. Therefore, in practice, when assessing the quality of food products, there is a need to identify its real composition in accordance with the declared normative documents. Currently, a promising area of research in the field of determining the composition of finished food is the selection of biomarkers of various components. Therefore, it is important to develop a methodology for the identification of biochemical changes in food raw materials under the influence of technological factors using modern research methods. This paper provides an overview of the protein and peptide analysis methodology, including the latest technologies that are becoming increasingly important.
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WANG, RONG, BRANDON E. LUEDTKE, JOSEPH M. BOSILEVAC, JOHN W. SCHMIDT, NORASAK KALCHAYANAND, and TERRANCE M. ARTHUR. "Escherichia coli O157:H7 Strains Isolated from High-Event Period Beef Contamination Have Strong Biofilm-Forming Ability and Low Sanitizer Susceptibility, Which Are Associated with High pO157 Plasmid Copy Number." Journal of Food Protection 79, no. 11 (November 1, 2016): 1875–83. http://dx.doi.org/10.4315/0362-028x.jfp-16-113.
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ABSTRACT In the meat industry, a high-event period (HEP) is defined as a time period when beef processing establishments experience an increased occurrence of product contamination by Escherichia coli O157:H7. Our previous studies suggested that bacterial biofilm formation and sanitizer resistance might contribute to HEPs. We conducted the present study to further characterize E. coli O157:H7 strains isolated during HEPs for their potential to cause contamination and to investigate the genetic basis for their strong biofilm-forming ability and high sanitizer resistance. Our results show that, compared with the E. coli O157:H7 diversity control panel strains, the HEP strains had a significantly higher biofilm-forming ability on contact surfaces and a lower susceptibility to common sanitizers. No difference in the presence of disinfectant-resistant genes or the prevalence of antibiotic resistance was observed between the HEP and control strains. However, the HEP strains retained significantly higher copy numbers of the pO157 plasmid. A positive correlation was observed among a strain's high plasmid copy number, strong biofilm-forming ability, low sanitizer susceptibility, and high survival and recovery capability after sanitization, suggesting that these specific phenotypes could be either directly correlated to gene expression on the pO157 plasmid or indirectly regulated via chromosomal gene expression influenced by the presence of the plasmid. Our data highlight the potential risk of biofilm formation and sanitizer resistance in HEP contamination by E. coli O157:H7, and our results call for increased attention to proper and effective sanitization practices in meat processing facilities.
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Kovács, Petra Veszelovszki, Balázs Lemmer, Gábor Keszthelyi-Szabó, Cecilia Hodúr, and Sándor Beszédes. "Application of dielectric constant measurement in microwave sludge disintegration and wastewater purification processes." Water Science and Technology 77, no. 9 (March 29, 2018): 2284–91. http://dx.doi.org/10.2166/wst.2018.144.
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Abstract It has been numerously verified that microwave radiation could be advantageous as a pre-treatment for enhanced disintegration of sludge. Very few data related to the dielectric parameters of wastewater of different origins are available; therefore, the objective of our work was to measure the dielectric constant of municipal and meat industrial wastewater during a continuous flow operating microwave process. Determination of the dielectric constant and its change during wastewater and sludge processing make it possible to decide on the applicability of dielectric measurements for detecting the organic matter removal efficiency of wastewater purification process or disintegration degree of sludge. With the measurement of dielectric constant as a function of temperature, total solids (TS) content and microwave specific process parameters regression models were developed. Our results verified that in the case of municipal wastewater sludge, the TS content has a significant effect on the dielectric constant and disintegration degree (DD), as does the temperature. The dielectric constant has a decreasing tendency with increasing temperature for wastewater sludge of low TS content, but an adverse effect was found for samples with high TS and organic matter contents. DD of meat processing wastewater sludge was influenced significantly by the volumetric flow rate and power level, as process parameters of continuously flow microwave pre-treatments. It can be concluded that the disintegration process of food industry sludge can be detected by dielectric constant measurements. From technical purposes the applicability of dielectric measurements was tested in the purification process of municipal wastewater, as well. Determination of dielectric behaviour was a sensitive method to detect the purification degree of municipal wastewater.
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Braje, Todd J., and Linda Bentz. "The Archaeology of Overseas Chinese Abalone Fishermen on Santa Rosa Island, Alta California海外华人鲍鱼渔民在加州中北部圣罗莎岛之考古研究." Journal of Chinese Overseas 11, no. 1 (May 8, 2015): 87–103. http://dx.doi.org/10.1163/17932548-12341299.
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In the mid-nineteenth century, Chinese immigrants to Gold Rush California built the first commercial abalone fishery along North America’s west coast. Their efforts to establish an abalone meat and shell industry have been relegated to a footnote in Californian history, with only occasional newspaper accounts and other historical documents as the primary means to understand the ways of life and the activities of these maritime pioneers. Over the last decade, archaeologists have become increasingly interested in documenting the material record of Chinese abalone fishing on California’s Northern Channel Islands. Here, we describe recent efforts to locate, map, and describe the archaeological record of historical abalone fishing on Santa Rosa Island. Our survey identified a specific island abalone harvesting pattern characterized by small, logistical processing camps and larger more diverse basecamps. Our findings can be applied when interpreting historical abalone fishing sites elsewhere, and to inform future surveys for these island site types.
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Shupyk, S. "Complex systems of management of marketing activity of meat farming enterprises." Ekonomìka ta upravlìnnâ APK, no. 2 (143) (December 27, 2018): 67–77. http://dx.doi.org/10.33245/2310-9262-2018-143-2-67-77.
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The components of marketing management are systematized and definitions of th econcept of marketing management in the Ukrainian and foreign scientific literature are generalized. The components of marketing management at three levels of the organization a structure represented. The components of the marketing management process are presented: the mission of the enter prise; establishment of marketing objectives; collection, analysis and processing ofi nformation for the purpose of analyzing market opportunities (4C: company, context, client, competitors); identification of strengths and weaknesses, opportunities and threats enterprise; development of marketing strategy; realization of marketing strategy; periodic monitoring of marketing efforts and making necessary changes; development of strategic marketing programs for specific situations, assessment of marketing performance and staff motivation. Most marketing professionals consider managing a marketing process at three levels of organizational structure: on a corporate, business unit and functional and core activities –analysis, planning, implementation, and control. The process of marketing management is to implement functions, each of which is a set of analytical and appraisal tasks and strategic, tactical planning. When introducing marketing in to the enterprise management system, it is necessary to ensure the creation of marketing services with such functions as, studying markets, determining the market capacity, identifying buyers requirements for the product, ensuring product competitiveness, organizing product promotion on the market, for ming supply chain for high value added products, the processing of by-products and waste products. In order to ensure the high performance of the marketing unit at the enterprise it is expedient to form close relationships with other management departments and orient the management system to meet the needs of consumers in quality, price and other consumer properties. Features of the environment of functioning of domestic producers of poultry meat characterized by a high level of monopolization, increased uncertainty as factors of the internal and external environment of the supply chain, stable dynamics of growth in production volumes are considered. This situation is conditioned by the peculiarity of meat poultry farming, where the peculiarity of the technological process determines the rapid return on invested capital and the high investment attractiveness of the industry, which resulted in the construction of innovative poultry farms, mostly of a vertically integrated type. It was established that the basis for the creation of specialized divisions in the field of marketing were sales and supply departments, which in previous years functioned at these enter prises and performed a wide range of functions, including analytical ones. The basic requirements, which are presented to the structure of management of marketing activity are systematized: flexibility, efficiency, optimality, efficiency, reliability, stability. The structure of management of marketing activities of thee nterpriseis, in the most general form, the subordination of managerial links between objects and management entities, which characterizes the information communications of units that have hierarchical subordination and are endowed with certa in rights and responsibilities. In order to improve the management process of marketing activities of meat poultry enterprises, the flexible orientation of the final results of their activities to the requirements of consumers, approaches to assess the effectiveness of marketing activities areproposed. Effectiveness of the management process of the enterprise should be conducted on the basis of assessment of the factors of market orientation of the highest level of management of the enterprise, market orientation of staff, the establishment of interaction between staff and senior management, the level of openness of the external environment of the management system.The main factors restraining the management of the company in full implementation of the principles of the modern marketing concept are systematized, namely: a narrow unde rstanding of the essence of marketing, monopolization of the market, the lack of qualified specialists in the field of marketing, lack of financing of marketing activities. Key words: marketing management, marketing activity management system, marketing structure, meat poultry enterprises.
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Silva, Danieli Sanderson, Jair Antonio Cruz Siqueira, Carlos Eduardo Camargo Nogueira, Samuel Nelson Melegari de Souza, Armin Feiden, Luciene Kazue Tokura, Patrícia Caroline Kostaneski, and Karina Sanderson Adame. "Electricity Consumption in the Pork Production Chain From the Western Region of Paraná State, Brazil." Journal of Agricultural Science 11, no. 3 (February 15, 2019): 474. http://dx.doi.org/10.5539/jas.v11n3p474.
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The development of swine farming resulted in the specialization and transformation of the productive chain with direct impact on the agroindustry. The intensive swine production is representative, with relevant performance in the international scenario, with an expressive increase in volumes and values produced and exported, contributing significantly to the performance of the Brazilian trade balance. This performance is due to the technological and organizational advances of the last decades. The constant changes and advances that swine farming has been undergoing promote the search for new ways of raising pigs. There is a constant incorporation of new technologies and an uninterrupted reorganization in the production systems in the industry, aiming to follow the industrial progress with greater cost reduction and increased profitability. In this context, the objective of this study was to evaluate the consumption of electric energy in the productive process of pig termination in rural properties in the western region of Paraná. The study was conducted in three pig farms, where data were collected on the consumption of electricity in the production, slaughter and processing of pigs. The average specific energy consumption in the production of pigs in the termination stage was 0.0058 kWh kg-1, accounting for 1% of the process, while at slaughter it was 0.22 kWh kg-1, responsible for 38.22 kWh kg-1 % of consumption and processing of 0.35 kWh kg-1, accounting for 60.78%. Thus, results showed that the processing stage consumes the most energy within the pig meat production chain.
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Munkhdelger, Bumtsend. "The Meat Processing Industry in Mongolia." International Journal of Scientific and Research Publications (IJSRP) 10, no. 3 (March 12, 2020): p9963. http://dx.doi.org/10.29322/ijsrp.10.03.2020.p9963.
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Zhou, Debao, and Gary McMurray. "Slicing Cuts on Food Materials Using Robotic-Controlled Razor Blade." Modelling and Simulation in Engineering 2011 (2011): 1–17. http://dx.doi.org/10.1155/2011/469262.
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Cutting operations using blades can arise in a number of industries, for example, food processing industry, in which cheese, fruit and vegetable, even meat, are involved. Certain questions will rise during these works, such as “why pressing-and-slicing cuts use less force than pressing-only cuts” and “how is the influence of the blade cutting-edge on force”. To answer these questions, this research developed a mathematical expression of the cutting stress tensor. Based on the analysis of the stress tensor on the contact surface, the influence of the blade edge-shape and slicing angle on the resultant cutting force were formulated and discussed. These formulations were further verified using experimental results by robotic cutting of potatoes. Through studying the change of the cutting force, the optimal slicing angle can be obtained in terms of maximum feeding distance and minimum cutting force. Based on the blade sharpness properties and the specific materials, the required cutting force can be predicted. These formulation and experimental results explained the basic theory of blade cutting fracture and further provided the support to optimize the cutting mechanism design and to develop the force control algorithms for the automation of blade cutting operations.
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Kolotyrin, K. P., S. A. Bogatyryov, and F. Ya Rudik. "Implementation of the new resource saving technology in manufacturing process." Russian Journal of Industrial Economics 13, no. 4 (December 20, 2020): 494–502. http://dx.doi.org/10.17073/2072-1634-2020-4-494-502.
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The authors of the article justify the expediency of applying resource saving in developing innovative technologies for hot rolling of boning knife blades from steel slabs. Such knives are widely used in meat processing industry. Metal consumption of the process was significantly reduced after changing the existing factory technology of making boning knives. The operation of cutting or grinding was replaced by hot rolling. The specific feature of the technology lies in minimizing the metal loss into shavings during the final processing of the steel slab by means of cutting. Reducing metal loss in making such steel parts and raising metal utilization rate are achieved by maximum possible approximation of forging configuration to the end product contour and preservation of the allowances regulated by the operational chart. The authors suggest optimal combinations of basic parameters of introduction of resource saving technology into production. To adduce an example the authors justify the possibility of shaping and simultaneous hardening of the knife blade during hot rolling between deforming rollers. Energy intensity of the technology suggested is lowered by means of reducing the time for further mechanic processing of the forging by cutting. Practical approbation of the introduced resource saving technology in repair production made it possible to raise the metal utilization rate to 95% and to reduce by 1.2 the production cost of a boning knife as the end product. When manufacturing the parts metal resources are saved due to the fact that irreversible loss of metal in the innovative technology of the boning knives’ production differs a lot from that in the traditional one. Technical and economic calculations adduced in the article show the effectiveness of the research and prove the profit of implementation of the new technology
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YOUNG, IAN, BARBARA J. WILHELM, SARAH CAHILL, REI NAKAGAWA, PATRICIA DESMARCHELIER, and ANDRIJANA RAJIĆ. "A Rapid Systematic Review and Meta-Analysis of the Efficacy of Slaughter and Processing Interventions To Control Nontyphoidal Salmonella in Beef and Pork." Journal of Food Protection 79, no. 12 (December 1, 2016): 2196–210. http://dx.doi.org/10.4315/0362-028x.jfp-16-203.
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ABSTRACT Pork is one of the major food sources of human salmonellosis worldwide, and beef products have been implicated in numerous foodborne outbreaks. Thus, effective interventions to reduce Salmonella contamination during beef and pork processing are of interest to both regulators and the meat industry. We conducted a rapid systematic review and meta-analysis of literature investigating the efficacy of slaughter and processing interventions to control Salmonella in beef and pork. Review steps included a comprehensive search strategy, relevance screening of abstracts, relevance confirmation of articles, data extraction, risk-of-bias assessment, meta-analysis (where appropriate), and a weight-of-evidence assessment. A total of 191 relevant experimental studies were identified. The results of two controlled trials indicated that hot water and steam treatments were effective for reducing the prevalence of Salmonella on beef carcasses (relative risk [RR] = 0.11; 95% confidence interval [CI]: 0.02, 0.58), whereas in four trials, prechill organic acid washes were effective for reducing Salmonella on pork carcasses (RR = 0.32; 95% CI: 0.13, 0.78), with high confidence in the estimates of effect. In four quasi-experimental studies, postexsanguination chemical washes were effective for reducing the prevalence of Salmonella on cattle hides, with low confidence in the specific estimate of effect; however, moderate confidence was found for the effect estimates of scalding (RR =0.20; 95% CI: 0.14, 0.29) and singeing (RR = 0.34; 95% CI: 0.22, 0.52) of pork carcasses. The overall evidence supports enhanced reductions of Salmonella through a multihurdle approach. Various slaughter and processing interventions can contribute to reduction of Salmonella on beef and pork carcasses, depending on the context of application, and an appropriate combination should be selected, validated, and verified by establishment operators under their local conditions.
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Jafrizal, B. Robiani, and Suhel. "EFFICIENCY ANALYSIS OF MEAT PROCESSING INDUSTRY IN INDONESIA." Russian Journal of Agricultural and Socio-Economic Sciences 61, no. 1 (January 30, 2017): 294–304. http://dx.doi.org/10.18551/rjoas.2017-01.33.
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Ukrainets, A. I. "ANTIOXIDANT PLANT EXTRACTS IN THE MEAT PROCESSING INDUSTRY." Biotechnologia Acta 9, no. 2 (2016): 19–27. http://dx.doi.org/10.15407/biotech9.02.019.
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Singh, Tarun Pal, Parminder Singh, and Pavan Kumar. "Drumstick (Moringa Oleifera) as a food additive in livestock products." Nutrition & Food Science 45, no. 3 (May 11, 2015): 423–32. http://dx.doi.org/10.1108/nfs-02-2015-0018.
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Purpose – The purpose of this paper is to focus on natural food additives identified in the drumstick (Moringa Oleifera) and their probable application as novel ingredients in the development of functional food products. This plant additive has attracted interest as one of the prominent candidates for the purpose of improving processing, quality and the safety of various livestock foods such as meat, milk, fish and their products. The search of natural food additives for the processing and preservation of high-quality, ready-to-eat products has notably increased due to the adverse effects of chemical additives on human health. Design/methodology/approach – Traditionally, Moringa is a pan-tropical plant species, which is well-known for its nutritional and medicinal properties in human nutrition. Its leaves, seeds, flowers, pods (fruit), bark and roots are extremely valuable sources of nutrition for people of all ages. Moringa is nowadays also considered as an important source of nutraceuticals which may find wide application in the food industry. These nutraceuticals have a positive impact on the body’s function or condition by affecting the digestive, endocrine, cardiovascular, immune and nervous systems, and it may ultimately influence health. Findings – Several additives that are released in vitro or in vivo from various parts of Moringa have been attributed to different health effects, including antimicrobial properties, antioxidant activities, anti-tumour, anti-inflammatory, anti-ulcer, anti-atherosclerotic, anti-convulsant activities and there is enhancement of nutritional and organoleptic attributes of various livestock foods. Extensive research has been undertaken to identify and characterize these additives as a new source of biologically active ingredients for the development of functional foods with specific benefits for human health. Originality/value – This paper focuses on the properties, utilization and scope of Moringa Oleifera in livestock products, all of which indicate that its effective utilization is the need of the hour.
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Kharat, Dal Singh. "Pollution Control in Meat Industry." Current Environmental Engineering 6, no. 2 (September 11, 2019): 97–110. http://dx.doi.org/10.2174/2212717806666190204102731.
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Meat industry generates various wastes such as effluent, emissions and solid wastes that pose environmental and health problems. The effluent released from the meat industries finds its way into the natural water resources and degrade the water quality. The solid wastes of meat industry create a public nuisance by way of foul smell if it is not handled properly. The effluents, as well as solid wastes of meat industries, are possible sources of pathogens that are hazardous to human health. Waste minimization, segregation of wastes and treatment, processing of wastes to make possible recoveries of by-products and the final disposal are the basic steps for containment of pollution from the meat industry. The effluent treatment technologies include primary treatment, secondary treatment and tertiary treatment. Composting, biomehtanation, rendering, incineration and burial are the processes for disposing of the solid wastes generated by meat industries. Appropriate treatment process is selected considering the level of pollution, mode of disposal and the environmental standards. The treatment and processing of meat industry wastes minimize the pollution problems and also give scope for the recovery of by-products such as bone and meat meal, tallow, methane and manure that have commercial values. The meat industries also generate odours that are required to be contained using suitable control devices. The paper seeks to give an overview of the pollution control technologies currently in use for the treatment of effluents and solid wastes, and possible recovery of by-products.
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Antipov, S. T., V. Yu Ovsyannikov, and A. A. Korchinskii. "Study of the cattle blood concentrating." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 2 (October 2, 2018): 11–17. http://dx.doi.org/10.20914/2310-1202-2018-2-11-17.
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The urgency of more complete use of food blood of slaughter animals is due to the content of protein substances in it with a high digestibility of the organism, in terms of its content it can be equated to meat. However, the part of the processed and used blood for food purposes is only 3% by the meat processing industry. Using of the slaughter animals blood in concentrated form allows its use as one of the most important sources of animal origin protein and a number of other substances necessary for human being - fats, carbohydrates, enzymes, vitamins and mineral constituents. For partial canning and simultaneous increase in the content of useful components that make up the blood, it should be concentrated by the methods allowing maximum preservation of the entire complex of substances that make up its composition. A promising method is the concentration by moisture freezing. The concentration of cattle blood on a cyclic action plant was studied. Experimental data reflecting the change in the specific amount of freezed ice from the unit area of the heat exchange surface of the freezing plant and the loss of soluble substances contained in the blood removed from the frozen ice from the main operating parameters of the freezing plant were obtained. It was founf out that with a decrease in the average temperature of the plant evaporator wall, the specific amount of frozen ice from the blood of cattle increases monotonically nonlinearly. An increase in the initial content of dry soluble substances in the initial blood entering the concentration from 18.0 to 28.0% causes a nonlinear decrease in the specific amount of freeze-dried ice from the unit area of the heat exchange surface. It was noted that a decrease in the boiling point of the refrigerant in the evaporator of the freezing plant causes an increase in the dry matter content of the solution obtained by melting the frozen ice, and an increase in the blood flow of cattle washing the evaporator of the freezing plant, on the contrary, causes a decrease in the solids content in the solution obtained by the frozen ice melting.
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Piewthongngam, Kullapapruk, Pachara Chatavithee, and Arthit Apichottanakul. "Disassembly Scheduling for the Meat Processing Industry with Product Perishability." Journal of Advanced Manufacturing Systems 18, no. 03 (September 2019): 447–67. http://dx.doi.org/10.1142/s0219686719500240.
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The pork processing industry resembles a case of disassembly scheduling because a planner needs to decide the pig size and quantity to be supplied to the slaughtering house, as well as the amount of meat and meat size needed to process an order. The meat processing resembles disassembly scheduling for multiple products with parts in commonality. We extend the general disassembly model further to cover product perishability of the meat while allowing demand to occur in other levels of product hierarchy rather than the leaf product (products that are no longer being disassembled). We also allow the model to obtain outsource products to be processed if it achieves a more economical solution. In this study, we developed a mathematical model to determine the quantity and size of pig supplies (root items) and meat cuts (parent/child items) to be processed for an order to minimize the total cost. Computation time and cost of generated test problems are obtained. The application of pork processing plan is demonstrated.
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Dobeic, M., E. Kenda, J. Mičunovič, and I. Zdovc. "Airborne Listeria spp. in the red meat processing industry." Czech Journal of Food Sciences 29, No. 4 (August 10, 2011): 441–47. http://dx.doi.org/10.17221/88/2010-cjfs.
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The aim of this study was to determine the potential presence of the airborne Listeria spp. and its correlation with the aerobic mesophilic bacteria and Listeria carcass contamination in three red meat slaughtering and three processing plants. Airborne L. seeligeri and L. innocua were determined using 8 (5.06%, n = 158) air samples taken on the locations characteristic for aerosol generating and in a chilly environment. The positive airborne samples of Listeria spp. were in an insignificant (P > 0.05) relation with the highest airborne bacteria counts. On the carcass, only 1 positive case (0.69%, n = 144) of L. innocua was determined, presumably owing to the low airborne Listeria counts and its unpredictable settling rates. In addition, insignificant (P > 0.05) influences of air moisture and airflow on the airborne Listeria were found. Nevertheles, the methods currently used to determine the airborne Listeria and its relationships to aerosol viable mesophilic bacteria and carcass contamination need to be reconsidered in future investigations.
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Jafrizal. "ANALYSIS ON PRODUCTIVITY OF MEAT PROCESSING INDUSTRY IN INDONESIA." Russian Journal of Agricultural and Socio-Economic Sciences 62, no. 2 (February 25, 2017): 255–62. http://dx.doi.org/10.18551/rjoas.2017-02.30.
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Danyliv, Maksim M., Olga A. Vasilenko, Olga N. Ozherelyeva, and Ekaterina B. Stanislavskaya. "Experience of biotechnology method applications in meat processing industry." BIO Web of Conferences 17 (2020): 00197. http://dx.doi.org/10.1051/bioconf/20201700197.
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Nowadays one of the main regulatory documents governing the future of food production in Russia is the “Food Security Doctrine of the Russian Federation” formulated in order to implement the state economic policy in the field of ensuring food security of the Russian Federation, aimed at reliable provision of the country’s population with food products, the development of domestic agricultural and fishery complexes. In the past 40 years, the use of nano- and biotechnologies in the processing of animal and fish raw materials has been widely developed. A large number of scientific studies are aimed at biotechnology method applications in the production of meat products, in particular the use of enzyme proteolytic preparations. The aim of the research presented in this article was to study the dynamics of the hydrolysis of water-, saltand alkali-soluble fractions of low-grade beef and lamb proteins with Megaterin, an enzyme preparation of animal origin. The fulfilled studies allow more precise approach to the use of enzyme preparations for the processing of basic raw materials by the meat industry.
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Ugrimova, I. V., and O. H. Starynets. "Crisis management of agribusiness companies (the case of meat processing companies)." Actual problems of innovative economy, no. 2 (2019): 31–37. http://dx.doi.org/10.36887/2524-0455-2019-2-5.
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Introduction. The article deals with the state of agro-industry in the meat processing industry. As a study re-sult of the meat processing enterprises activity, a problem was identified and the question of the imbalance of relations between producers and processors of meat raw materials was raised. Significant impact on the unsatisfactory structure of the meat market has insufficient number of breeding cattle (cows). The need for anti-crisis measures has forced public authorities to develop a plan that is insufficient to completely eliminate the problem and encourage private farms to produce more cattle. The purpose of this article is to investigate the state and development of the meat processing industry of Ukraine for the period 1990-2018 and to identify possible trends under the condition of the preventive anti-crisis measures application. The research methodology. Methods of statistical generalization, comparison, analysis of structure and dy-namics have been used. Results. An analysis of the structure of the meat production market in Ukraine is provided. The dependence of Ukraine's meat processing industry on imported raw materials has been determined. The reasons of raw material short-age for the meat processing industry of Ukraine are considered. Meat trends in the country have been analyzed. The key problems of the meat market are identified. The dynamics of export and import of meat and meat products are examined. The structure of livestock dynamics in Ukraine from 1990 to 2018 is given. The dynamics of the number of livestock by type of farm is analyzed. The unprofitable maintenance of cattle by private farms has been determined, which requires realization of state support. Conclusions. Measures to support the state of the meat processing industry are proposed: increase of duties on meat products import and introduction of quotas, state support in the field of organization of business associations in the form of cooperatives. It is advisable for enterprises to expand their raw materials base, to explore new markets and to introduce modern energy-saving technologies and technologies of integrated processing of raw materials. Keywords: crisis management, meat processing, manufacturers, processors, raw materials, imports. Exports, cattle, government support.
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KURCHAEVA, E. E., V. I. MANZHESOV, I. V. MAKSIMOV, V. L. PASHCHENKO, S. Y. CHURIKOVA, and I. A. GLOTOVA. "BIOTECHNOLOGICAL APPROACHES IN PROCESSING OF SECONDARY RAW MATERIALS OF MEAT INDUSTRY." Periódico Tchê Química 15, no. 30 (August 20, 2018): 717–24. http://dx.doi.org/10.52571/ptq.v15.n30.2018.717_periodico30_pgs_717_724.pdf.
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The radical change in the quality of the processed meat raw materials, which does not meet the standards, calls for the necessity to apply biotechnology methods in order to improve the quality and obtain high nutritional and biological value of manufactured products in compliance with the requirements set for functional food. The use of starter cultures to perform biomodification of cattle by-products makes it possible to provide the rationale for the use of low-value secondary meat raw materials in order to expand the manufacturing range and increase the economic efficiency of meat-processing plants. This article aims to, first, review the approaches towards the development of new forms of biologically complete and environmentally safe sources of raw materials to increase the economic efficiency and reduce costs at meat-processing plants of the agro-industrial complex of the Central Black Earth region and, second, to substantiate the selection and purposefully apply bifidobacteria as part of the consortium for biotransformation of proteins of the rumen of farm animals. As a result of the research, the technology of rumen modification was suggested aimed at its further use as part of meat products, primarily, minced convenience meat products. The article data can be used to develop manufacturing formulas at meat-processing plants and also be useful for process engineers and scientists working in the food industry.