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Letteratura scientifica selezionata sul tema "Meat industry"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 25 luglio 2025

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Articoli di riviste sul tema "Meat industry"

1

Bond, M. "The trouble with meat [meat industry]." Engineering & Technology 3, no. 11 (2008): 16–19. http://dx.doi.org/10.1049/et:20081100.

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2

Kidane, H. "Australian Meat Industry." Journal of Food Products Marketing 9, no. 2 (2003): 69–89. http://dx.doi.org/10.1300/j038v09n02_06.

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3

Loughery, John, and Mandy Coe. "Meat: Animals and Industry." Woman's Art Journal 12, no. 2 (1991): 49. http://dx.doi.org/10.2307/1358290.

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4

Pompi., R. Boro. "Traceability in meat industry." Science world a Monthly e magazine 5, no. 3 (2025): 6592–94. https://doi.org/10.5281/zenodo.15185161.

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Traceability of meat and meat products is a major issue in the meat industry with the two main drivers being food safety/risk management and authentication. Increasingly, the world marketplace is indicating that traceability systems for food products derived from individual animals (e.g. steak, chops etc.) is required now or will be required in the near future. Traceability requirements for compound products, such as ground beef, are usually less strict and are frequently limited to date and place of manufacture. As global competition increases it is imperative that technologies are available

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5

Echegaray, Noemí, Abdo Hassoun, Sandeep Jagtap, et al. "Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry." Applied Sciences 12, no. 14 (2022): 6986. http://dx.doi.org/10.3390/app12146986.

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Meat 4.0 refers to the application the fourth industrial revolution (Industry 4.0) technologies in the meat sector. Industry 4.0 components, such as robotics, Internet of Things, Big Data, augmented reality, cybersecurity, and blockchain, have recently transformed many industrial and manufacturing sectors, including agri-food sectors, such as the meat industry. The need for digitalised and automated solutions throughout the whole food supply chain has increased remarkably during the COVID-19 pandemic. This review will introduce the concept of Meat 4.0, highlight its main enablers, and provide

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Kharat, Dal Singh. "Pollution Control in Meat Industry." Current Environmental Engineering 6, no. 2 (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

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Schaefer, Dan, and Travis Arp. "Importance of variety meat utilization to the meat industry." Animal Frontiers 7, no. 4 (2017): 25–28. http://dx.doi.org/10.2527/af.2017.0439.

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Bonny, Sarah P. F., Graham E. Gardner, David W. Pethick, and Jean-François Hocquette. "Artificial meat and the future of the meat industry." Animal Production Science 57, no. 11 (2017): 2216. http://dx.doi.org/10.1071/an17307.

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The global population is estimated to plateau at 9 billion by the year 2050; however, projected food-production estimates would supply for only 8 billion people, using the ‘business as usual’ approach. In particular, the meat industry would need to increase production by ~50–73%. In response, there are several different options that have the potential to satisfy demand and increase production. Some of these options require advanced technologies and many may be considered as ‘artificial’ by different consumer groups. Within the meat industry itself, available technologies include selective bree

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McLean, Dave, and Neil Pearce. "Cancer among meat industry workers." Scandinavian Journal of Work, Environment & Health 30, no. 6 (2004): 425–37. http://dx.doi.org/10.5271/sjweh.831.

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Perko, Tina. "Innovations in the meat industry." Meso 26, no. 4 (2024): 329–35. http://dx.doi.org/10.31727/m.26.4.2.

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Ziel der Untersuchung war es, Würste (Hot Dogs) herzustellen, bei denen die Zusammensetzung der Fleischemulsion verändert wurde, sowie ihre sensorischen Eigenschaften und mikrobiologische Qualität zu vergleichen. Zu diesem Zweck wurden drei verschiedene Emulsionen hergestellt. Die Kontrollemulsion (Probe 1) wurde nach der Rezeptur für Bio-Rindfleischprodukte zubereitet. Der zweiten Emulsion (Probe 2) wurde Rote-Bete-Pulver zugesetzt. In der dritten Emulsion (Probe 3) wurde die Hälfte des Anteils an jodiertem Meersalz durch Nitritsalz ersetzt. Die Produkte wurden am 1., 7., 14. und 21. Tag der

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Tesi sul tema "Meat industry"

1

Robbins, David Howard. "The availability of energy in meat and bone meal and poultry by-product meal in poultry rations /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418060.

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2

Dakwa, Tinoonga. "The meat industry : a Namibian case study." Thesis, Stellenbosch : University of Stellenbosch, 2007. http://hdl.handle.net/10019.1/821.

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Thesis (MBA (Business Management))--University of Stellenbosch, 2007.<br>ENGLISH ABSTRACT: Livestock production forms a significant part of the agricultural activities in Namibia. This study is an analysis of the red meat (beef and mutton) supply chain in the country, south of the Veterinary Cordon Fence. The supply chain from production of animals on the farms through processing to placing of meat on the market is analyzed. The red meat supply chain is split into three sectors for the purpose of the study. The three sectors are the supply sector involved in the production of animals on t

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3

Thompson, Wyatt. "An econometric model of Japanese meat markets /." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9904869.

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4

Jayasooriya, Sriyani Dhammika. "High power ultrasound in meat processing /." [St. Lucia, Qld.], 2005. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe19070.pdf.

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Mills, John. "Bacterial Community Analysis of Meat Industry Conveyor Belts." The University of Waikato, 2007. http://hdl.handle.net/10289/2236.

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At the commencement of this study, some sensitive overseas markets were rejecting chilled vacuum-packed New Zealand lamb due to higher than expected total viable counts, and counts of Enterobacteriaceae, a family of bacteria used to indicate sanitary condition. Of the many factors that influence the bacterial composition of chilled lamb in the overseas marketplace, the meat producer can only exert significant control over: Hygiene, ensuring the bacterial viable count on the meat prior to packaging is as low as possible, and comprised of as few species as possible that are capable of anaerobic

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6

Turkki, Pekka. "Production control of integrated meat plants /." Helsinki : Finnish Academy of Technology, 1994. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=006588148&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.

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Johal, Surrinderjit. "Bacterial adhesion to processing surfaces in the meat industry." Thesis, University of Surrey, 1988. http://epubs.surrey.ac.uk/2212/.

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Leask, Heather. "The employment of women in the British meat industry." Thesis, University of Warwick, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.342680.

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Mixon, Bobby J. "Competitiveness of U.S. processed meat industries in the Pacific Rim." online access from Digital dissertation consortium access full-text, 1996. http://libweb.cityu.edu.hk/cgi-bin/er/db/ddcdiss.pl?9632953.

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Phelps, Steven Kirk. "Nutrient characterization of color modified and unaltered flaked turkey thigh meat." Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/46058.

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<p>Flaked, skinless and boneless turkey thighs were successively washed in 0.03M sodium phosphate buffers at pH 5.8, 7.4 and 8.0. Proximate, mineral and riboflavin composition, as well as protein efficiency ratio (PER) and apparent digestibility (AD) using the rat bioassay technique were determined for three replications. The color modified tissue (CMT) had a higher (P=0.0429) moisture content and less (P=0.0527, 0.1240 and 0.0047, respectively) crude protein, fat and ash than flaked thigh (THI). Percentage of iron, magnesium, phosphorous, potassium and manganese decreased (P=0.0187) a

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Libri sul tema "Meat industry"

1

Lassanyi, Mary E. The meat industry. U.S. Dept. of Agriculture, National Agricultural Library, 1990.

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2

Canada. Industry, Science and Technology Canada. Meat and meat products. Business Centre, Communications Branch, Dept. of Regional Industrial Expansion, 1988.

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3

Commission of theEuropean Communities. Directorate-General for Agriculture., ed. Meat. Office for Official Publications of the European Communities, 1996.

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Ltd, Schober Direct Marketing, ed. The Meat, egg & poultry industry. 3rd ed. Schober Direct Marketing Ltd, 1999.

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Ltd, Schober Direct Marketing, ed. The Meat, egg & poultry industry. 3rd ed. Schober Direct Marketing, 2000.

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6

Ernst & Young. and WEFA Group, eds. Saskatchewan red meat industry study. WEFA Group, 1993.

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7

Woodward, Judith. Regulating the meat product industry. Food Policy Research, University of Bradford, 1986.

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8

Martyn, Brown, ed. HACCP in the meat industry. CRC Press, 2000.

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9

Calder, Mick. Meat acts: The New Zealand meat industry 1972-1997. Meat New Zealand, 1999.

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10

Clark, Elizabeth. Meat. Carolrhoda Books, 1990.

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Capitoli di libri sul tema "Meat industry"

1

Bosch, Gerhard, Frederic Hüttenhoff, and Claudia Weinkopf. "The Meat Industry." In The Monitoring and Enforcement of Minimum Wages. Springer Fachmedien Wiesbaden, 2023. http://dx.doi.org/10.1007/978-3-658-39898-9_7.

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2

Centner, Terence J. "The meat industry." In Consumers, Meat and Animal Products. Routledge, 2019. http://dx.doi.org/10.4324/9780429430572-3.

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3

Singh, Birbal, Gorakh Mal, Rajkumar Singh Kalra, and Francesco Marotta. "Probiotics in Meat Industry." In Probiotics as Live Biotherapeutics for Veterinary and Human Health, Volume 1. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-65455-8_24.

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4

Jäggi, Christian J. "Meat Industry and Fisheries." In Nutrition, Food Markets and Agriculture. Springer Fachmedien Wiesbaden, 2021. http://dx.doi.org/10.1007/978-3-658-34672-0_4.

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5

Parkhurst, Carmen R., and George J. Mountney. "The Poultry Industry." In Poultry Meat and Egg Production. Springer US, 1988. http://dx.doi.org/10.1007/978-1-4757-0683-3_1.

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6

Parkhurst, Carmen R., and George J. Mountney. "The Poultry Industry." In Poultry Meat and Egg Production. Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-011-7053-6_1.

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7

Etherington, D. J., and R. G. Bardsley. "Enzymes in the meat industry." In Enzymes in Food Processing. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2147-1_5.

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Rather, Sajad A., F. A. Masoodi, Tanveer Ahmad Mir, Tariq Ahmad Ganie, and Syed Muzaffar. "Nanotechnology in Meat Processing Industry." In Hand Book of Processed Functional Meat Products. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-69868-2_16.

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Qureshi, Asma Irshad, Syed Arshad Hussain, Sheikh Rafeh Ahmad, and Humaira Fayaz. "Introduction to Meat Processing Industry." In Hand Book of Processed Functional Meat Products. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-69868-2_1.

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Alvaro, Carlo. "Veggie Meat Alternatives." In Smart Food Industry: The Blockchain for Sustainable Engineering. CRC Press, 2023. http://dx.doi.org/10.1201/9781003231172-8.

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Atti di convegni sul tema "Meat industry"

1

Faraj, Nadeen, Khaled Salah, and Maher Maalouf. "Blockchain-Based Certification in the Meat Industry." In 2024 IEEE International Conference on Technology Management, Operations and Decisions (ICTMOD). IEEE, 2024. https://doi.org/10.1109/ictmod63116.2024.10878198.

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2

Kužniar$$, Pavel. "INOVATIVNÍ TECHNOLOGIE V MASOZPRACUJÍCÍM PRŮMYSLU / INNOVATIVE TECHNOLOGIES IN THE MEAT-PROCESSING INDUSTRY." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0223.

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3

Ratliff, Jim. "Protection of Concrete Floors in the Food and Beverage Industry." In Paint and Coatings Expo (PACE) 2007. SSPC, 2007. https://doi.org/10.5006/s2007-00074.

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Abstract While cementitious urethane technology for flooring applications has been around for quite some time now, the characteristics of these systems are not widely known by key decision makers within the food and beverage processing industry outside Europe. This presentation is intended to provide a generic and comparative analysis of cementitious urethane topping systems, as used in food and beverage processing facilities (with a particular emphasis on meat processing facilities), versus other widely used topping systems, including epoxy, polyester, vinyl ester, methylmethacrylate (MMA), p

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4

Zhang, Kang, Osamu Yoshie, Lichao Sun, and Weiran Huang. "FinLLM-B: When Large Language Models Meet Financial Breakout Trading." In Proceedings of the 2025 Conference of the Nations of the Americas Chapter of the Association for Computational Linguistics: Human Language Technologies (Volume 3: Industry Track). Association for Computational Linguistics, 2025. https://doi.org/10.18653/v1/2025.naacl-industry.29.

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5

SLOBOZHANIN, Dmitry, Tatyana AFANASYEVA, and Igor KONKOV. "Novosibirsk Region Meat Industry Competitiveness Indicators." In Current Trends of Agricultural Industry in Global Economy. SibAC, 2021. http://dx.doi.org/10.32743/agri.gl.econ.2020.232-240.

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Cherkasova, Elmira. "Digital Transformation In The Meat Processing Industry." In International Scientific Conference. European Publisher, 2022. http://dx.doi.org/10.15405/epsbs.2022.08.4.

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7

Azoyan, D. T., and D. R. Skvortsova. "APPLICATION OF THE CHITINASE ENZYME IN THE MEAT INDUSTRY." In OpenBio-2023. ИПЦ НГУ, 2023. http://dx.doi.org/10.25205/978-5-4437-1526-1-55.

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With the increase in food consumption, technologists are exploring various additives that will meet the functional properties. Considering meat products, chopped semi-finished products are in high demand. The range of fillings for these products can be diverse, including mushrooms. This work aims to study the effectiveness of application of the chitinase enzyme in the meat industry.

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Anandakumar Palanichamy, Digvir S Jayas, and Richard A Holley. "REVIEW OF MICROBIAL MODELING TECHNIQUES FOR MEAT INDUSTRY." In 2006 CSBE/SCGAB, Edmonton, AB Canada, July 16-19, 2006. American Society of Agricultural and Biological Engineers, 2006. http://dx.doi.org/10.13031/2013.22087.

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9

Watwani, Divesh, Vivek Gonal, Parth Wadke, Prithviraj Chavan, and Sunita Sahu. "Prediction of Carbon Footprint Due to Meat Industry." In 2023 International Conference on IoT, Communication and Automation Technology (ICICAT). IEEE, 2023. http://dx.doi.org/10.1109/icicat57735.2023.10263738.

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10

Ballerini, Lucia, Anders Hogberg, Kerstin Lundstrom, and Gunilla Borgefors. "Color image analysis technique for measuring of fat in meat: an application for the meat industry." In Photonics West 2001 - Electronic Imaging, edited by Martin A. Hunt. SPIE, 2001. http://dx.doi.org/10.1117/12.420903.

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Rapporti di organizzazioni sul tema "Meat industry"

1

Pina, Raisa Pina. Feeding inequality: The hidden costs of Brazil's meat industry monopoly. Tiny Beam Fund, 2024. http://dx.doi.org/10.15868/socialsector.43427.

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2

Yuille, Andy, Alice Garvey, and Sarah Higginson. Engaging citizens on policy scenarios for dietary change. Energy Demand Research Centre (EDRC), 2025. https://doi.org/10.20919/thcc3242.

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This policy brief presents findings from the EDRC Citizens’ Panel on changing the UK diet to cut emissions and improve health. The findings show support for reducing meat and reducing meat and dairy, by driving education, public engagement, and food industry collaboration, while also cutting food waste and supporting sustainable farming

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3

Tao, Yang, Victor Alchanatis, and Yud-Ren Chen. X-ray and stereo imaging method for sensitive detection of bone fragments and hazardous materials in de-boned poultry fillets. United States Department of Agriculture, 2006. http://dx.doi.org/10.32747/2006.7695872.bard.

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As Americans become increasingly health conscious, they have increased their consumptionof boneless white and skinless poultry meat. To the poultry industry, accurate detection of bonefragments and other hazards in de-boned poultry meat is important to ensure food quality andsafety for consumers. X-ray imaging is widely used for internal material inspection. However,traditional x-ray technology has limited success with high false-detection errors mainly becauseof its inability to consistently recognize bone fragments in meat of uneven thickness. Today’srapid grow-out practices yield chicken bo

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Skorbiansky, Sharon Raszap, Jonathan McFadden, and Monica Saavoss. The economics of cellular agriculture. U.S. Department of Agriculture, Economic Research Service, 2024. https://doi.org/10.32747/2024.8754557.ers.

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Cellular agriculture is the production of animal products, such as meat, seafood, milk, and eggs, with no or minimal use of animals. This report introduces the economics of cell-cultured and precision fermentation foods and documents the growth in the sector. Areas of emphasis are market drivers, structural aspects of the industry, the U.S. regulatory environment, government research funding, and market challenges as of 2023.--

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Yuen Jr, John, David Kaplan, and Ning Xiang. Enabling Technology - Reducing Greenhouse Gas Emissions and Energy Demands in the Meat Production Industry via Scaling Advanced 3D Culture Bioreactors. Office of Scientific and Technical Information (OSTI), 2022. http://dx.doi.org/10.2172/2377212.

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Rosser, Katy, Iulia Gherman, Erica Kintz, Paul Cook, and Anthony WIlson. Assessment of the risk to consumers as a result of disruption to the cold chain during direct supply of Qurbani meat and offal. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.nuc910.

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Qurbani is a religious practice that takes place during Eid al-Adha. Consumers practicing Qurbani typically wish to collect meat and red offal within a short time after slaughter, which means these products cannot complete normal chilling processes before leaving the slaughterhouse. This could permit greater growth of pathogens and has the potential to increase the risk of consumer illness. The FSA is working with industry and stakeholder groups to ensure that the risk to consumers under these conditions remains at an acceptable level. To help inform these discussions, the FSA commissioned thi

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D’Agostino, Martin, Nigel Cook, Liam O’Connor, et al. Optimising extraction and RT-qPCR-based detection of hepatitis E virus (HEV) from pork meat and products. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.ylv958.

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Hepatitis E is an infection of the liver caused by the hepatitis E virus (HEV). HEV infection usually produces a mild disease, hepatitis E. However, disease symptoms can vary from no apparent symptoms to liver failure. There are 4 main types (genotypes) of the virus that cause concern in humans. Genotypes 1 and 2 infections are mainly restricted to humans but 3 and 4 can be identified in numerous other animal species including pigs. Transmission routes of HEV genotypes 3 and 4 have been identified to include the consumption of food products derived from infected animals and shellfish, and via

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UK, Ipsos. Potential Divergence of Food Safety Regulations Within the UK. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.nct227.

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This report summarises the findings from qualitative research exploring public attitudes towards regulatory divergence related to food products. The research was conducted with 78 participants from England, Wales and Northern Ireland, who took part in four online workshops between 26 January and 7 February 2023. Each workshop lasted three hours. Previous research for the Food Standards Agency (FSA) captured general consumer views towards regulatory divergence in the meat industry. Attitudes were influenced by three key factors including the scale of the change, perceptions of whether an erosio

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Short, Samuel, Bernhard Strauss, and Pantea Lotfian. Emerging technologies that will impact on the UK Food System. Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.srf852.

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Rapid technological innovation is reshaping the UK food system in many ways. FSA needs to stay abreast of these changes and develop regulatory responses to ensure novel technologies do not compromise food safety and public health. This report presents a rapid evidence assessment of the emerging technologies considered most likely to have a material impact on the UK food system and food safety over the coming decade. Six technology fields were identified and their implications for industry, consumers, food safety and the regulatory framework explored. These fields are: Food Production and Proce

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Clapsaddle, Craig, Amy Marshall, and Roy Neulicht. L41023 Gas Transmission Industry Experience of Turbine Parametric Emission Monitoring Systems (PEMS). Pipeline Research Council International, Inc. (PRCI), 1999. http://dx.doi.org/10.55274/r0010579.

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The use of PEMS to meet monitoring requirements offers the potential for significant cost savings and reduced manpower needs for operation and maintenance over the use of traditional continuous emission monitoring systems (CEMS). However, a single source of pertinent information on available systems does not exist. The two main objectives for this study were to: evaluate and document the gas transmission industry's experience with PEMS for gas turbines, and provide a comprehensive information base to assist future industry user's decision-making regarding PEMS use.

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