New PDF release: 52<sup>nd</sup> International Congress of Meat Science and

By Declan Troy; Rachel Pearce; Briege Byrne; Joseph Kerry

ISBN-10: 9086860109

ISBN-13: 9789086860104

ISBN-10: 9086865798

ISBN-13: 9789086865796

This e-book 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. below the subject matter of harnessing and exploiting international possibilities, parts lined within the congress incorporated meat caliber encompassing genomics and biotechnology, animal creation and construction platforms, muscle biology and biochemistry; meat safeguard, meat processing and packaging expertise, patron themes and meat and health and wellbeing. a brand new technique this yr was once to handle particular scorching themes very important to the and meat scientists, particularly, electric stimulation and new instrumental equipment for evaluate of meat caliber features. those complaints mirror the really worldwide nature of meat learn and provides an perception into the present study matters for the

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This means that today the pigs may be transported unstressed in homogeneous groups all the way from the farm until they are CO2 stunned prior to sticking. The pigs are stunned in groups of 5-7. The groups are lead into a pater noster gondola which is lowered into the CO2 where the pigs loose consciousness prior to sticking. 2 0/00 for more than ten years. Furthermore, the drip loss in the meat is lower. Most of the first part of the unclean slaughter line has been automated for decades with respect to scalding, dehairing, singeing and scraping.

If deviations occur, these may affect further operations on the line on the next machines. This is solved by either increased visual monitoring by the remaining operators or by automatic vision systems. A well run high tech slaughter line also requires intensified attention to organisational issues such as training, cooperation between professional groups and employee involvement, so production management will have to adjust to new values and policies. The management must emphasise a thorough planning of the commissioning phase.

1995); Red Meat and Health Expert Advisory Committee (2001); United States Department of Agriculture (2005). Table 3: Energy, fat and protein content of lean and untrimmed cuts of red meat (per 100g; UK figures). Meat (barbequed or grilled) Rump steak – lean Rump steak - lean and fat Leg joint of lamb – lean Leg joint of lamb – lean and fat Loin chops of pork – lean Loin chops of pork – lean and fat Source: Chan et al. (1995). 3 Advances in food processing technologies and breeding programmes, as well as modification of animal feeds and modern butchery techniques have all led to a reduction in the fat content of carcass meat over the past 15 years.

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52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities by Declan Troy; Rachel Pearce; Briege Byrne; Joseph Kerry

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