By Declan Troy; Rachel Pearce; Briege Byrne; Joseph Kerry
This ebook includes over three hundred provided papers as well as four papers from invited audio system offered on the 52nd overseas Congress of Meat technological know-how and know-how, held in Dublin, eire, from 13-18 August 2006. less than the subject matter of harnessing and exploiting worldwide possibilities, components coated within the congress integrated meat caliber encompassing genomics and biotechnology, animal creation and construction structures, muscle biology and biochemistry; meat security, meat processing and packaging expertise, client issues and meat and health and wellbeing. a brand new technique this yr was once to handle particular sizzling themes vital to the and meat scientists, particularly, electric stimulation and new instrumental tools for evaluate of meat caliber features. those lawsuits mirror the actually international nature of meat study and provides an perception into the present examine concerns for the
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Additional resources for 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
Whilst the number of people actually following a prescriptive weight-loss diet is falling - a Healthfocus International Survey in 2005 (Datamonitor, 2005b) found that only 8% of American consumers fell into this group - the number of those actively seeking out foods and drinks to “ensure good future health” has risen above 30%. Similarly, with 75% of US shoppers seeking to “eat light” rather than diet and over 50% of UK consumers feeling they follow a well-balanced diet, meat - as an acknowledged nutrient-rich food - has to find its successful role in this trend.
Robot ready for 47 million fore-ends. Fleischwirtschaft,84, 1, pp. 31-32. B. U. (2004). Encyclopaedia of Meat Sciences I, 43-49. Amsterdam: Elsevier. B. U. (2002). Automated meat processing. 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).
The aim is to automate a major part of the processes on the slaughter line and several cutting and boning operations. This was driven by expectations of better competitiveness, the high labour cost and an expectation of lower labour supply. In 2007 it will be possible to equip a slaughter line with 10 machines and a manning approximately 50% compared to the manual operation. The machines involved in such a slaughter line design are illustrated in Figure 2 with the present state of development indicated.