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Articoli di riviste sul tema "Meat industry"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 25 luglio 2025

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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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Abstract (sommario):

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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6

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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7

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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8

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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9

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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10

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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11

Wadie, Iain, Neil Maddock, Graham Purnell, et al. "Robots for the meat industry." Industrial Robot: An International Journal 22, no. 5 (1995): 22–24. http://dx.doi.org/10.1108/01439919510104111.

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12

Petrunina, I. V., A. N. Zakharov, A. B. Lisitsyn, and S. A. Gorbatov. "2022 – Meat industry (preliminary results)." Vsyo o myase, no. 1 (February 28, 2023): 17–19. http://dx.doi.org/10.21323/2071-2499-2023-1-17-19.

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13

Pompi., R. Boro. "Artificial Intelligence in Meat Industry." Science world a Monthly e magazine 5, no. 4 (2025): 6700–6702. https://doi.org/10.5281/zenodo.15166754.

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The growing global demand for animal-derived food products has sparked significant concerns regarding the hygiene and overall quality of these products. In the animal food production industry, conventional methods of monitoring, inspection, and quality control are often labour-intensive, time-consuming, and prone to human error. In this context, Artificial Intelligence (AI) has emerged as a transformative technology, offering innovative approaches to enhance the safety and quality of animal food products. This review presents an overview of AI applications within the animal food sector, emphas

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14

Khaimuldinova, Altyngul, Fatima Yermakhanova, and Ruslan Iskakov. "Analysis of the state of the food industry." ScienceRise, no. 6 (December 30, 2022): 25–31. https://doi.org/10.21303/2313-8416.2022.002824.

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The object of research: The paper examines the management of the strategic development of enterprises, it is worth noting the planning of the implementation of certain strategies, forming them in parallel and choosing the most important and cost-effective for enterprises. Investigated problem: А methodology for selecting effective strategies of dairy industry enterprises has been developed, which includes a number of stages: expert assessment of consumer products properties of the studied enterprise and its main competitors; assessment of the volume of gross profit and cost of production at th

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15

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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16

Mazhangara, Irene Rumbidzai, Eliton Chivandi, John Fisher Mupangwa, and Voster Muchenje. "The Potential of Goat Meat in the Red Meat Industry." Sustainability 11, no. 13 (2019): 3671. http://dx.doi.org/10.3390/su11133671.

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Worldwide the consumption of chevon (goat meat) has increased largely due to its distinct nutritional attributes when compared to other red meats. In addition to being a good source of dietary protein for human beings, chevon comparatively has a lower total fat, saturated fatty acid and cholesterol content, which makes it a healthful product. Chevon’s health promoting chemical composition fulfils the expectations of consumers’ demand for healthful foods and thus explaining its growing popularity and increased demand. The increase in the popularity and demand of chevon is essential to contribut

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17

Bonny, Sarah P. F., Graham E. Gardner, David W. Pethick, and Jean-François Hocquette. "What is artificial meat and what does it mean for the future of the meat industry?" Journal of Integrative Agriculture 14, no. 2 (2015): 255–63. http://dx.doi.org/10.1016/s2095-3119(14)60888-1.

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18

Iryna, Vlasenko, Semko Tetiana, and Ivanisheva Olga. "Functioning analysis of meat processing industry in modern conditions on the example of Ukraine." Technology audit and production reserves 2, no. 4(58) (2021): 12–15. https://doi.org/10.15587/2706-5448.2021.229693.

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<em>The object of research is meat processing enterprises on the example of Ukraine.</em> <em>One of the most problematic areas is the reduction in total beef and pork production</em><em>. </em><em>This negatively affects the development of the industry, which loses the opportunity to develop, create new jobs, enter the international market.</em> <em>In the course of the study, general scientific and special methods were used. For example, the monographic method, methods of statistical grouping and correlation-regression analysis, as well as the graphical method were used to comprehe

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19

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

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

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20

Rudakov, O. B., L. V. Rudakova, and Ya O. Rudakov. "Food combinatorics in the meat industry." Meat technology magazine 2 (February 8, 2021): 14–17. http://dx.doi.org/10.33465/2308-2941-2021-02-14-17.

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21

Ruban, S. "Biobased Packaging - Application in Meat Industry." Veterinary World 2, no. 2 (2009): 79. http://dx.doi.org/10.5455/vetworld.2009.79-82.

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22

Trifonov, M. V. "Intellectual property for the meat industry." Vsyo o myase, no. 2 (April 30, 2018): 53–55. http://dx.doi.org/10.21323/2071-2499-2018-2-53-55.

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23

Delmore, Robert J. "Automation in the Global Meat Industry." Animal Frontiers 12, no. 2 (2022): 3–4. http://dx.doi.org/10.1093/af/vfac021.

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24

Munkhdelger, Bumtsend. "The Meat Processing Industry in Mongolia." International Journal of Scientific and Research Publications (IJSRP) 10, no. 3 (2020): p9963. http://dx.doi.org/10.29322/ijsrp.10.03.2020.p9963.

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25

Ilina, Nadezhda M., Alla E. Kutsova, Yulia S. Builenko, and Tatiana Yu Fomina. "APPLICATION OF BIOTECHNOLOGY IN MEAT INDUSTRY." Bulletin of the South Ural State University Series Food and Biotechnology 5, no. 3 (2017): 21–28. http://dx.doi.org/10.14529/food170303.

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26

van Ginkel, Leen, Jacques-Antoinne Hennekinne, and Branko Velebit. "59th International Meat Industry Conference MEATCON2017." IOP Conference Series: Earth and Environmental Science 85 (September 2017): 011001. http://dx.doi.org/10.1088/1755-1315/85/1/011001.

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27

Coggon, D., B. Pannett, E. C. Pippard, and P. D. Winter. "Lung cancer in the meat industry." Occupational and Environmental Medicine 46, no. 3 (1989): 188–91. http://dx.doi.org/10.1136/oem.46.3.188.

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28

Barbut, S. "Meat Industry 4.0: A Distant Future?" Animal Frontiers 10, no. 4 (2020): 38–47. http://dx.doi.org/10.1093/af/vfaa038.

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29

Quintavalla, Stefania, and Loredana Vicini. "Antimicrobial food packaging in meat industry." Meat Science 62, no. 3 (2002): 373–80. http://dx.doi.org/10.1016/s0309-1740(02)00121-3.

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30

Purnell, Graham. "Robotic equipment in the meat industry." Meat Science 49 (January 1998): S297—S307. http://dx.doi.org/10.1016/s0309-1740(98)90056-0.

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31

Sroka, Ewa, Wladysław Kamiński, and Jolanta Bohdziewicz. "Biological treatment of meat industry wastewater." Desalination 162 (March 2004): 85–91. http://dx.doi.org/10.1016/s0011-9164(04)00030-x.

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32

Longdell, G. R. "Advanced technologies in the meat industry." Meat Science 36, no. 1-2 (1994): 277–91. http://dx.doi.org/10.1016/0309-1740(94)90046-9.

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33

MOJA, Adelina, Cristina CANJA, and Vasile PĂRUREANU. "CARBON FOOTPRINT IN THE FOOD INDUSTRY. CASE STUDY – MEAT INDUSTRY." "Annals of the University of Craiova - Agriculture Montanology Cadastre Series " 53, no. 1 (2023): 182–89. http://dx.doi.org/10.52846/aamc.v53i1.1460.

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The food industry, but especially the meat industry, is a large consumer of energy, which often goes unnoticed and implicitly unassessed, both in terms of the amount of energy consumed and in terms of its impact on the environment and climate change. In this context, this study highlights energy consumption and greenhouse gas emissions associated with food processing and distribution to final consumers.The main objectives of this study are to assess the carbon footprint generated by the meat industry, its impact on the environment and climate change, and ways to reduce it.

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34

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 (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 &gt; 0.05) relation with the highest airborne bacteria counts. On the carcass, only 1 positive ca

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35

Manessis, Georgios, Aphrodite I. Kalogianni, Thomai Lazou, Marios Moschovas, Ioannis Bossis, and Athanasios I. Gelasakis. "Plant-Derived Natural Antioxidants in Meat and Meat Products." Antioxidants 9, no. 12 (2020): 1215. http://dx.doi.org/10.3390/antiox9121215.

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The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products’ shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro

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36

Mohd Soffian Lee, Umi Hamidaton, Zizi Azlinda Mohd Yusof, Anita Ismail, and Ainnur Husna Mohd Daud. "Addressing Key Importance of Halal Certificate in Meat-Based Industry." Sains Insani 8, no. 2 (2023): 319–26. http://dx.doi.org/10.33102/sainsinsani.vol8no2.562.

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Abstract: In recent times, the escalation of halal food fraud, involving the illicit use of halal logos and certificates, label misrepresentation, and contamination with non-halal elements, has become a pressing concern. This issue has especially impacted consumer trust, particularly among Malaysia's Muslim community, magnified by the disreputable meat cartel scandal. Safeguarding Muslim consumers' confidence in halal meat products is a significant challenge, necessitating severe measures in all aspects, including halal certification procedures. This study investigates the specific degrees of

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37

Rodionova, K. O., A. P. Paliy, I. V. Yatsenko, and A. P. Palii. "Adaptation of nutria meat to industrial technologies of the meat industry." Journal for Veterinary Medicine, Biotechnology and Biosafety 6, no. 1 (2020): 31–36. http://dx.doi.org/10.36016/jvmbbs-2020-6-1-6.

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This research is to determine the features of identification of products of the slaughter of nutria while post-slaughter veterinary-sanitary control, to assess the slaughtered yield, to study the peculiarities of the chemical and biochemical composition of the products of the slaughter of nutrias. This will allow, under the conditions of import substitution, to extend the source of raw materials for the production of sausage products and assortment of meat ready-to-cook foods. This paper represents the results of the veterinary and sanitary assessment of nutria meat as a prospective raw materi

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38

Zidarič, Tanja, Marko Milojević, Jernej Vajda, Boštjan Vihar, and Uroš Maver. "Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods." Food Engineering Reviews 12, no. 4 (2020): 498–519. http://dx.doi.org/10.1007/s12393-020-09253-w.

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Zidarič, Milojević, Vajda, Vihar, and Maver. "Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods." Food Eng Rev 12 (August 26, 2020): 498–519. https://doi.org/10.1007/s12393-020-09253-w.

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Meat is the main protein source of the human diet in many cultures. Because of the increasing population growth and welfare, the conventional meat industry cannot follow consumer demands worldwide. Besides, some of the environmental, sustainability-related, and ethical concerns associated with the traditional meat industry have directed scientists to develop new strategies to tackle these negative effects. Culturing meat from cell culture is an emerging bioprocess that will revolutionize the industrial animal agriculture. Many tissue engineering techniques can be utilized for this rising field

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40

Ranade, Ashlesha, OP Malav, and PK Singh. "Application of biodegradable packaging in meat and meat products: A sustainable approach for meat industry." International Journal of Advanced Biochemistry Research 9, no. 5S (2025): 266–72. https://doi.org/10.33545/26174693.2025.v9.i5sd.4401.

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41

SHAHIDAN, NORSHAZILA, and Azura Amid. "Challenges Faced by Halal Meat Industry: A Review." Halalpshere 3, no. 1 (2023): 55–63. http://dx.doi.org/10.31436/hs.v3i1.61.

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The demand trend for Halal meat and meat-based products among Muslims worldwide has increased in recent years. Meanwhile, the awareness among non-Muslims of Halal meat and meat products is due to their high quality and safety, thus resulting in more access to Halal meat and meat-based products for them. Due to the technological advancements in the meat processing sector, adulteration and fraud have grown more widespread due to the financial gain that can be realized. The issues associated with Halal meat have created an opportunity for researchers, scientists, consumers, manufacturers, and reg

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42

Navath, Suryakiran. "Will Cultivated Meat Take Over The Food Industry?" Journal of Food Science and Nutritional Disorders 1, no. 1 (2021): 15–16. http://dx.doi.org/10.55124/jfsn.v1i1.106.

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Ever since the corona virus pandemic began, a significant chunk of the world population has lost its life. But despite the enormous number of deaths the world has seen, its demand for food seems to be on the rise. The global health crisis has deteriorated the economies worldwide, causing people to lose their jobs at an unimaginable rate. With millions of people employed, the food insecurity graph is rapidly climbing. In October 2020, The UN’s Food and Agriculture Organization (FAO) reported that food insecurity impacts more than 2 billion people, citing an increase of 10 million from Oct

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43

El-tahlawy, A. S. "Green processing technology of meat and meat products: A review." Theory and practice of meat processing 10, no. 1 (2025): 32–44. https://doi.org/10.21323/2414-438x-2025-10-1-32-44.

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Green processing technologies are revolutionizing the meat industry by addressing the environmental and health challenges associated with traditional meat processing methods. This review explores several novel green technologies, including high-pressure processing (HPP), cold plasma, ultrasound, pulsed electric field (PEF) processing, and fermentation. These technologies offer significant improvements in terms of energy efficiency, waste reduction, and reduction of chemical additives. This review examines their operational principles, current research findings, and emerging applications. Addit

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Kuznetsova, O. A. "DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY." Foods and Raw materials 4, no. 1 (2016): 135–40. http://dx.doi.org/10.21179/2308-4057-2016-1-135-140.

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Kit Lim, Leonard Whye. "Cultivated Meat in Singapore: The Road to Commercialization." International Journal of Zoology and Animal Biology 6, no. 4 (2023): 1–5. http://dx.doi.org/10.23880/izab-16000488.

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Cultivated meat is meat produced from animal stem cells, outside of the animal, under controlled laboratory conditions. It is deemed as one of the most promising protein production alternatives that protects the welfare of animal, environment as well as human, without compromising the conventional sensory of animal meat. The Singapore Food Agency is the first regulatory authority in the world to approve the vending of cultivated meat in December 2020. Since then, a number of start-ups have emerged to provide consumers with a myriad of dishes and delicacies produced from cultivated meat. In the

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46

Ikram, Amna, Hina Yaseen, and M. Ahsan ul Haq. "Artificial Meat Manufacturing and its Future Perspectives." JOURNAL OF MICROBIOLOGY AND MOLECULAR GENETICS 1, no. 1 (2021): 1–13. http://dx.doi.org/10.52700/jmmg.v1i1.22.

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The world population is continuously increasing and it is expected that it will increase up to 7 billion by the year 2050. Hence the increasing population requires extra resources likewise the meat industry is unable to respond to this increasing demand for protein. Thus industries must find an alternative to meet the needs of people and solve the problems related to the welfare of animal life, health, and sustainability. Modern meat or the novel meat commonly known as "artificial meat" is utilizing modern and groundbreaking technologies and techniques to tackle problems faced by the tradition

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Yurchak, Z. A., E. V. Belouova, E. M. Smagina, and T. N. Lisina. "Changes in standardization in the meat industry." Vsyo o myase, no. 3 (June 28, 2019): 3–7. http://dx.doi.org/10.21323/2071-2499-2019-3-4-7.

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Nushtaev, I. A., and T. L. Nushtaeva. "The reasons occupational traumata in meat industry." Kazan medical journal 72, no. 6 (1991): 471–73. http://dx.doi.org/10.17816/kazmj89559.

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The investigation of occupational traumatism for 19811989 is performed at the meat industry plants of the Saratov region. The main reasons of traumatism and principal traumatizing agents are revealed. The circumstances of the origin of occupational traumata are considered. The following prophylactic measures are presented: organizational, sanitary-and-hygienic, medical.

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49

Bonte-Friedheim, Christian H. "Selected Pressures on the Meat Production Industry." Outlook on Agriculture 27, no. 1 (1998): 23–29. http://dx.doi.org/10.1177/003072709802700105.

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From the perspective that the world's peoples are not equally endowed with natural resources, wealth or opportunity and that its population will not only continue to increase for the foreseeable future, but will expect to enjoy a better quality of life, this article reviews the role that agriculture, and meat production and consumption in particular will play, the prospective options available and the policy determinants that will need to be considered.

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Cueva, Begoña, Gemma Izquierdo, Jesús F. Crespo, and Julia Rodríguez. "Unexpected spice allergy in the meat industry." Journal of Allergy and Clinical Immunology 108, no. 1 (2001): 144. http://dx.doi.org/10.1067/jmai.2001.116003.

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