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Journal articles on the topic 'Meat industry'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 February 2023

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1

Bond, M. "The trouble with meat [meat industry]." Engineering & Technology 3, no. 11 (June 21, 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 (December 11, 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

Echegaray, Noemí, Abdo Hassoun, Sandeep Jagtap, Michelle Tetteh-Caesar, Manoj Kumar, Igor Tomasevic, Gulden Goksen, and Jose Manuel Lorenzo. "Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry." Applied Sciences 12, no. 14 (July 10, 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 an updated overview of recent developments and applications of Industry 4.0 innovations and advanced techniques in digital transformation and process automation of the meat industry. A particular focus will be put on the role of Meat 4.0 enablers in meat processing, preservation and analyses of quality, safety and authenticity. Our literature review shows that Industry 4.0 has significant potential to improve the way meat is processed, preserved, and analysed, reduce food waste and loss, develop safe meat products of high quality, and prevent meat fraud. Despite the current challenges, growing literature shows that the meat sector can be highly automated using smart technologies, such as robots and smart sensors based on spectroscopy and imaging technology.
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5

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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6

Kharat, Dal Singh. "Pollution Control in Meat Industry." Current Environmental Engineering 6, no. 2 (September 11, 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 of by-products and the final disposal are the basic steps for containment of pollution from the meat industry. The effluent treatment technologies include primary treatment, secondary treatment and tertiary treatment. Composting, biomehtanation, rendering, incineration and burial are the processes for disposing of the solid wastes generated by meat industries. Appropriate treatment process is selected considering the level of pollution, mode of disposal and the environmental standards. The treatment and processing of meat industry wastes minimize the pollution problems and also give scope for the recovery of by-products such as bone and meat meal, tallow, methane and manure that have commercial values. The meat industries also generate odours that are required to be contained using suitable control devices. The paper seeks to give an overview of the pollution control technologies currently in use for the treatment of effluents and solid wastes, and possible recovery of by-products.
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7

McLean, Dave, and Neil Pearce. "Cancer among meat industry workers." Scandinavian Journal of Work, Environment & Health 30, no. 6 (December 2004): 425–37. http://dx.doi.org/10.5271/sjweh.831.

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8

Wadie, Iain, Neil Maddock, Graham Purnell, Koorosh Khodabandehloo, Alan Crooks, Andy Shacklock, and Dave West. "Robots for the meat industry." Industrial Robot: An International Journal 22, no. 5 (October 1995): 22–24. http://dx.doi.org/10.1108/01439919510104111.

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9

Schaefer, Dan, and Travis Arp. "Importance of variety meat utilization to the meat industry." Animal Frontiers 7, no. 4 (October 1, 2017): 25–28. http://dx.doi.org/10.2527/af.2017.0439.

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10

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 breeding, agroecology systems, animal cloning and genetic modification. Alternatively, meat proteins can be replaced or substituted with proteins from plants, fungi, algae or insects. Finally, meat products could be produced using in vitro culturing and three-dimensional printing techniques. The protein produced by these techniques can be considered in the following three categories: modified livestock systems, synthetic meat systems, and meat substitutes. In the future, it is likely that meat substitutes will increase market share through competition with low-grade cuts of meat, sausages, ground meat and processed meat. However, synthetic meat systems and meat substitutes have significant barriers to commercialisation and widespread adoption that will affect their presence at least in the high-end premium sector in the market. To meet growing demands for protein, and in the face of growing competition from other sectors, the conventional meat industry must adopt new technologies and farming systems. These must be tailored to the challenges facing the industry and must effectively respond to consumer demands and the changing market place.
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11

Presová, R., and O. Tvrdoň. "Categorization of work equipment used in the meat industry." Agricultural Economics (Zemědělská ekonomika) 51, No. 9 (February 20, 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´s equipment in the Czech Republic.
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12

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 (August 10, 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 > 0.05) relation with the highest airborne bacteria counts. On the carcass, only 1 positive case (0.69%, n = 144) of L. innocua was determined, presumably owing to the low airborne Listeria counts and its unpredictable settling rates. In addition, insignificant (P > 0.05) influences of air moisture and airflow on the airborne Listeria were found. Nevertheles, the methods currently used to determine the airborne Listeria and its relationships to aerosol viable mesophilic bacteria and carcass contamination need to be reconsidered in future investigations.
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13

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 (July 4, 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 contributing towards the increase in demand for animal-derived protein sources for human consumption, which is driven by an expansion in urban settlements, improving incomes, and the need for a better lifestyle. Despite chevon being established as lean red meat with low content of fat, cholesterol and saturated fatty acids, there are misconceptions regarding the perceived inferior quality of chevon compared to beef, pork or lamb among some consumers. This review seeks to provide evidence supporting the favorable nutritive characteristics of chevon and it being a healthful product that is poised to make a significant contribution to animal-derived foods for human consumption.
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14

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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15

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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16

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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17

Delmore, Robert J. "Automation in the Global Meat Industry." Animal Frontiers 12, no. 2 (April 1, 2022): 3–4. http://dx.doi.org/10.1093/af/vfac021.

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18

Munkhdelger, Bumtsend. "The Meat Processing Industry in Mongolia." International Journal of Scientific and Research Publications (IJSRP) 10, no. 3 (March 12, 2020): p9963. http://dx.doi.org/10.29322/ijsrp.10.03.2020.p9963.

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19

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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20

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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21

Coggon, D., B. Pannett, E. C. Pippard, and P. D. Winter. "Lung cancer in the meat industry." Occupational and Environmental Medicine 46, no. 3 (March 1, 1989): 188–91. http://dx.doi.org/10.1136/oem.46.3.188.

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22

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

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23

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

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24

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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25

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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26

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

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27

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 (February 2015): 255–63. http://dx.doi.org/10.1016/s2095-3119(14)60888-1.

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28

Kuznetsova, O. A. "DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY." Foods and Raw materials 4, no. 1 (June 27, 2016): 135–40. http://dx.doi.org/10.21179/2308-4057-2016-1-135-140.

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29

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 (December 2, 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 and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented. Moreover, the utility, usability, marketability and potential health benefits of natural antioxidants are not yet fully proven. The present review aims to (i) describe the major chemical groups of plant-derived antioxidants and their courses of action; (ii) present the application of spices, herbs and fruits as antioxidants in meat systems; and (iii) discuss the legislative framework, future trends, challenges and limitations that are expected to shape their acceptance and mass exploitation by the meat industry.
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30

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 (January 20, 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 material for the meat processing industry in Ukraine. The peculiarities of identification of slaughter products of nutria are determined by the presence of fat deposits, rounded form lipoma, and the structure of internal organs while post-slaughter veterinary and sanitary control of nutrias’ carcasses. It is proved, nutrias have been shown to have a sufficiently high slaughter yield of 57.5 ± 2.3% as compared to rabbits. It has been proven that nutria has a fairly high lethal yield compared to a crawl. The difference in the slaughter rate of female and male species was negligible and was 4.5 ± 1.4%. Nutrias’ Meat Index is 4.9 ± 0.7. The high content of flesh on the spinal-chest and the thigh makes it possible to recommend these parts to produce portion (pieces) semi-finished products According to physicochemical composition nutria meat is characterized by an increased content of moisture (90.27 ± 2.18%), high content of protein (20.82 ± 1.15%) and low content of fat (8.34 ± 0.71%), which makes it possible to attribute this kind of meat to dietary
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31

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 (August 26, 2020): 498–519. http://dx.doi.org/10.1007/s12393-020-09253-w.

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32

Jindrich, Spicka, Naglova Zdenka, and Gurtler Martin. "Effects of the investment support in the Czech meat processing industry." Agricultural Economics (Zemědělská ekonomika) 63, No. 8 (August 4, 2017): 356–69. http://dx.doi.org/10.17221/367/2015-agricecon.

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The goal of the paper is to quantify and evaluate the effects of investment subsidies in the Czech meat processing industry. The investment subsidies should enhance the economic results of the supported companies and increase their competitiveness. The analysis is based on the fixed-effect modelling of balanced panel data of 130 meat processors in the period 2008–2013. It quantifies the impact of investment subsidies from the Rural Development Programme (RDP) and the national support programme (Decree of MoA) on profitability, labour productivity, credit debt ratio and the efficiency of production consumption. The conclusions can be generalized for medium-sized and large companies. The results show that investment subsidies from the RDP had not such a significant effect as expected. Investment subsidies from the RDP affected only the labour productivity of large meat processors and the ROA of non-family companies. However, they should preferably help small and medium-sized companies to be more competitive. Subsidies from the national programme increased the profitability of family-owned and medium-sized companies and changed the capital structure of the supported companies which used more bank loans for upgrading the technology.
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33

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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34

Nushtaev, I. A., and T. L. Nushtaeva. "The reasons occupational traumata in meat industry." Kazan medical journal 72, no. 6 (December 15, 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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35

Bonte-Friedheim, Christian H. "Selected Pressures on the Meat Production Industry." Outlook on Agriculture 27, no. 1 (March 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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36

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 (July 2001): 144. http://dx.doi.org/10.1067/jmai.2001.116003.

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37

Cueva, Bego[ntilde]a, Gemma Izquierdo, Jes[uacute]s F. Crespo, and Julia Rodr[iacute]guez. "Unexpected spice allergy in the meat industry." Journal of Allergy and Clinical Immunology 108, no. 1 (July 2001): 144. http://dx.doi.org/10.1067/mai.2001.116003.

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38

Bansback, Bob. "Future Directions for the Global Meat Industry?" EuroChoices 13, no. 2 (August 2014): 4–11. http://dx.doi.org/10.1111/1746-692x.12056.

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39

Bujak, Janusz Wojciech. "New insights into waste management – Meat industry." Renewable Energy 83 (November 2015): 1174–86. http://dx.doi.org/10.1016/j.renene.2015.06.007.

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40

Nilsson, Jerker, and Lena W. Lind. "Institutional changes in the Swedish meat industry." British Food Journal 117, no. 10 (October 5, 2015): 2501–14. http://dx.doi.org/10.1108/bfj-11-2014-0378.

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41

Fang, Zhongxiang, Yanyun Zhao, Robyn D. Warner, and Stuart K. Johnson. "Active and intelligent packaging in meat industry." Trends in Food Science & Technology 61 (March 2017): 60–71. http://dx.doi.org/10.1016/j.tifs.2017.01.002.

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42

Ledward, D. A. "The meat industry in the 21st century." Meat Science 14, no. 2 (January 1985): 123–24. http://dx.doi.org/10.1016/0309-1740(85)90087-7.

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43

Chinarov, A. V. "Foreign Trade Potential of Russian Meat Industry." Economy of agricultural and processing enterprises, no. 5 (May 2018): 22–24. http://dx.doi.org/10.31442/0235-2494-2018-0-5-22-24.

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44

Tompkin, R. B. "HACCP in the meat and poultry industry." Food Control 5, no. 3 (January 1994): 153–61. http://dx.doi.org/10.1016/0956-7135(94)90075-2.

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45

Nunes, José, Pedro Dinho da Silva, Luís Pinto Andrade, Luísa Domingues, and Pedro Dinis Gaspar. "Energy assessment of the Portuguese meat industry." Energy Efficiency 9, no. 5 (December 5, 2015): 1163–78. http://dx.doi.org/10.1007/s12053-015-9414-7.

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46

Konovalenko, L. Yu, and T. M. Gyro. "Best available techniques for the meat industry." Meat technology magazine 11 (November 7, 2022): 8–11. http://dx.doi.org/10.33465/2308-2941-2022-11-8-11.

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47

Navath, Suryakiran. "Will Cultivated Meat Take Over The Food Industry?" Journal of Food Science and Nutritional Disorders 1, no. 1 (July 13, 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 October 2019. Suffice to say that the demand for food is climbing, and studies suggest that it will continue to grow, forcing the food industry to feed 10 billion mouths by 2050. And with meat being the primary source of protein, and in general, food, relying on industrial animal agriculture for meat products is getting more and more unsustainable. That is why many food manufacturers have developed environmentally sustainable ways to produce meat in a lab without harming the animals. The meat produced in an artificial environment is cultivated, cell-based, slaughter-free, cultured, cell-cultured, or clean meat. And by the looks of the food market, it seems that cultured meat will take over the entire industry in the future. Cultivated Meat: The Science The science behind cultured meat is pretty simple; experts cut out stem cells from an animal under anesthesia. The procured sample is then placed with nutrients, growth factors, salts, and pH buffers and left to proliferate. The resulting product is slaughter-free meat. Although the process of cultivating faux meat is slow, the industry is beginning to flourish at a remarkable rate. Figure 1. Red meat steak with red chilies and black peppers Staggering Stats Forbes has reported that the global cultivated meat market is expected to grow $15.5m by 2021 and $20m by 2027, and nearly 35% of all meat available in the market by 2040 will be cell-based. According to another study conducted by the Institute of the Future in Palo Alto, cultivated meat will be a standard product in supermarkets by 2023. Despite being a relatively recent synthetic product, cultured meat seems to be going mass-market quite early on in its life. It was only four years ago when an American company created quite a buzz producing meat-less, cell-based meatballs. The Beginning of Cell-Based Meat Industry The California-based company Memphis Meats introduced cultured meatballs four years ago as an alternative to real meat. Since then, the company has been working on mega projects to lunch cell-based meaton a much larger level worldwide. Memphis Meats’ CEO, Uma Valeti, is hell-bent on providing the world with slaughter-free meat to reduce the risk of heart disease and offer an affordable meat-like meat alternative. His corporation is currently working on a pilot plant to produce beef, chicken, and duck on a mass scale. Memphis Meat is not the only player in the market; many other cell-based meat manufacturing companies are also working to scale their businesses to boost supply. San-Francisco’s Artemys Foods, Berkely-based Mission Barns, and San Diego-based BlueNalu are all working on sustainable ways to supply cultivated meat, which includes fish and duck, to the growing world population.
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48

Karimov, Sherali Allaberdievich. "MORPHOLOGICAL COMPOSITION OF BULL MEAT." European International Journal of Multidisciplinary Research and Management Studies 02, no. 09 (September 1, 2022): 74–78. http://dx.doi.org/10.55640/eijmrms-02-09-17.

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Like all sectors of the national economy of our country, effective reforms are being carried out in agriculture and animal husbandry, which is considered its main sector. As a result, the industry is developing and contributing to improving the well-being of the population. This article examines the meat productivity of crossbreeds of Black-Ola and Holstein cattle, which are being bred on a large scale in our country.
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49

Chernukha, I. M., N. G. Mashentseva, D. A. Afanasev, and N. L. Vostrikova. "Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products." Theory and practice of meat processing 4, no. 4 (December 27, 2019): 12–16. http://dx.doi.org/10.21323/2414-438x-2019-4-4-12-16.

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Abstract:
Over many years, proteins and polypeptides have aroused scientific-practical interest due to multiple functions in the metabolic processes in the body upon vital activities. Biologically active substances of protein origin have wide application in different industries, including the food industry and medicine. At present, many studies are directed towards investigation of mechanisms of formation of such physiologically valuable food components as biologically active peptides and methods of their recovery from meat raw materials and meat products. A large part of literature data confirms that mechanisms of formation of such peptides are similar irrespective of methods of their generation. Their basis is enzymatic hydrolysis of muscle tissue proteins under the action of intracellular enzymes during autolysis, digestive enzymes of the human gastrointestinal tract or commercial enzyme preparations used in laboratories or in the industry. The method of culinary and/or technological processing also affects the process of biopeptide formation in meat products, namely, their recovery and availability.
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50

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 (June 30, 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 traditional meat industry. Artificial meat, in-vitro meat, and GMO meat (Meat produced from genetically modified organisms) have no capacity to fight with traditional meat production in the current environment. Although, meat replacement plans including proteins obtained from plant and myco proteins are serving the best competitors and are also wiping their hurdles in the market. Cultured meat can push traditional meat to the premium end of the market. If the expense rate on traditional meat did not lessen, the manufactured meat will provide the less expensive and palatable meat. The livestock industry has considered agroecology and ecology concepts to create sustainable systems for animal production. The traditional meat industry can increase the output, quality and variety in meat from innovative technologies like GMO (genetically modified organisms) and cloning. By using these technologies the meat industry can produce the best substitute for conventional meat and meet the need for resources and environmental changes.
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