By Declan Troy; Rachel Pearce; Briege Byrne; Joseph Kerry
This publication includes over three hundred provided papers as well as four papers from invited audio system offered on the 52nd foreign Congress of Meat technology and expertise, held in Dublin, eire, from 13-18 August 2006. less than the topic of harnessing and exploiting worldwide possibilities, parts coated within the congress incorporated meat caliber encompassing genomics and biotechnology, animal creation and creation platforms, muscle biology and biochemistry; meat defense, meat processing and packaging expertise, shopper themes and meat and health and wellbeing. a brand new procedure this yr was once to handle particular scorching issues very important to the and meat scientists, particularly, electric stimulation and new instrumental tools for review of meat caliber features. those lawsuits replicate the really worldwide nature of meat learn and provides an perception into the present study matters for the
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Extra resources for 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
The processes most relevant for automation of beef slaughter depend mainly on labour costs and legislative requirement. In a joint Scandinavian study, the following areas suited for automation have been identified: 40 • Automatic splitting and removal of the spinal cord (SRM) in one process (spinal cord removal is likely to be a permanent requirement and involves several operators, Figure 11) • Automatic bung cutting, neck and breast opening, and removal of head and tail. g. ongoing R&D between e+v and Banss) • Cleaning of dirty hides prior to slaughter (a manual equipment from SFK/MLA may be automated for cleaning of belly, Figure 13) • Automatic hide pulling (this process is critical with respect to hygienic slaughter and carcass presentation) • The area of boning still needs a thorough analysis, but preliminary evaluations show an interesting cost/benefit as well as documenting that the physical strain for boning operators doing piece work is extremely high.
PastonWilliams, year) Meat, therefore, enjoyed for its great flavour and social status, has been with us for centuries and taste continues to be paramount. From these beginnings, much research today in meat science and technology focuses on making meat as delicious as possible to the human palette. We will now move on to our second ‘P’. Portability So you’ve nipped out of the cave with a few hunter friends and brought down your sabre tooth tiger or woolly mammoth – now what? You have to get that carcass turned into edible portions pretty pronto – not just before some creature bigger than you decides to feast on your kill – but so that it can be moved and stored in meal friendly portions.
In: Kerry J and Ledward D (eds) Meat Processing – Improving Quality, pp. 283-296. Abington: Woodhead Publishing. U. (1999). Automatic evisceration of pigs. In: Meat Automation – Proceedings on Special User’s Meeting on New Automation Technologies for Meat Production, pp. 78-81. Brussels, Belgium. Zink, J. (1995). Application of automation and robotics to pig slaughtering. In: Proceedings of the 41st Congress of Meat Science and Technology, pp. 420-424. San Antonio, Texas, USA. 42 52nd International Congress of Meat Science and Technology NUTRITIONAL CONTRIBUTION OF RED MEAT IN THE DIET – THE STATE OF ART M.