Download 52nd International Congress of Meat Science and by Declan Troy; Rachel Pearce; Briege Byrne; Joseph Kerry PDF

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 know-how, held in Dublin, eire, from 13-18 August 2006. less than the subject of harnessing and exploiting worldwide possibilities, components 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, client subject matters and meat and overall healthiness. a brand new strategy this 12 months used to be to deal with particular scorching subject matters vital to the and meat scientists, specifically, electric stimulation and new instrumental tools for assessment of meat caliber features. those complaints replicate the actually international nature of meat study and provides an perception into the present learn matters for the

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2005). Private communication from Dr Steve Shackleford – Research Food Technologist, US Meat Animal Research Centre. Teagasc (2003). Convenience food lifestyles report. Teagasc. TNS (2005). TNS Worldpanel Usage (In Home). com (2005). Biography of Nicolas François Appert. com, January 2006. T. U. K. Mønsted Danish Meat Research Institute, Maglegaardsvej 2, 4000 Roskilde,Denmark. dk Keywords: automation, pigs, beef, slaughter Introduction For many years, slaughtering has been industrialised with respect to organisation, work specialisation and use of production lines.

Source: Linseisen et al. g. portion size) and the type of meat consumed. From the EPIC data it is evident that different European countries favour certain meats. Data from the recent North/South Food Consumption Survey for Ireland found that, compared to all meats, portions of beef and veal were largest (on average 60g), and consumed by 55% of the sample (Irish Universities Nutrition Alliance, 2001). According to the survey, the most commonly consumed meats in Ireland were bacon, ham and processed meats (consumed by 71% of the sample).

The machine operates in two modes. It can either cut off the head entirely and leave it on a separate conveyor system or alternatively the machine can cut the neck only and leave the head hanging at the carcass by the 52nd International Congress of Meat Science and Technology 37 jowls. Cutting off the heads before carcass splitting reduces the risk of contamination from the mouth and throat regions. The machine also provides better yield by leaving more neck meat on the carcass. Trimming of neck, removal of heart fat and cutting off the foreleg: This machine, still in the experimental phase, will automate some of the critical cleaning of the carcasses after splitting.

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