Bibliografías temáticas / Meat industry

Literatura académica sobre el tema "Meat industry"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 25 de febrero de 2023

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Artículos de revistas sobre el tema "Meat industry"

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Bond, M. "The trouble with meat [meat industry]". Engineering & Technology 3, n.º 11 (21 de junio de 2008): 16–19. http://dx.doi.org/10.1049/et:20081100.

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Kidane, H. "Australian Meat Industry". Journal of Food Products Marketing 9, n.º 2 (11 de diciembre de 2003): 69–89. http://dx.doi.org/10.1300/j038v09n02_06.

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Loughery, John y Mandy Coe. "Meat: Animals and Industry". Woman's Art Journal 12, n.º 2 (1991): 49. http://dx.doi.org/10.2307/1358290.

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Echegaray, Noemí, Abdo Hassoun, Sandeep Jagtap, Michelle Tetteh-Caesar, Manoj Kumar, Igor Tomasevic, Gulden Goksen y Jose Manuel Lorenzo. "Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry". Applied Sciences 12, n.º 14 (10 de julio de 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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Ukrainets, A. I. "ANTIOXIDANT PLANT EXTRACTS IN THE MEAT PROCESSING INDUSTRY". Biotechnologia Acta 9, n.º 2 (2016): 19–27. http://dx.doi.org/10.15407/biotech9.02.019.

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Kharat, Dal Singh. "Pollution Control in Meat Industry". Current Environmental Engineering 6, n.º 2 (11 de septiembre de 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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McLean, Dave y Neil Pearce. "Cancer among meat industry workers". Scandinavian Journal of Work, Environment & Health 30, n.º 6 (diciembre de 2004): 425–37. http://dx.doi.org/10.5271/sjweh.831.

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Wadie, Iain, Neil Maddock, Graham Purnell, Koorosh Khodabandehloo, Alan Crooks, Andy Shacklock y Dave West. "Robots for the meat industry". Industrial Robot: An International Journal 22, n.º 5 (octubre de 1995): 22–24. http://dx.doi.org/10.1108/01439919510104111.

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Schaefer, Dan y Travis Arp. "Importance of variety meat utilization to the meat industry". Animal Frontiers 7, n.º 4 (1 de octubre de 2017): 25–28. http://dx.doi.org/10.2527/af.2017.0439.

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Bonny, Sarah P. F., Graham E. Gardner, David W. Pethick y Jean-François Hocquette. "Artificial meat and the future of the meat industry". Animal Production Science 57, n.º 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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Tesis sobre el tema "Meat industry"

1

Robbins, David Howard. "The availability of energy in meat and bone meal and poultry by-product meal in poultry rations /". free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418060.

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Dakwa, Tinoonga. "The meat industry : a Namibian case study". Thesis, Stellenbosch : University of Stellenbosch, 2007. http://hdl.handle.net/10019.1/821.

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Thesis (MBA (Business Management))--University of Stellenbosch, 2007.
ENGLISH ABSTRACT: Livestock production forms a significant part of the agricultural activities in Namibia. This study is an analysis of the red meat (beef and mutton) supply chain in the country, south of the Veterinary Cordon Fence. The supply chain from production of animals on the farms through processing to placing of meat on the market is analyzed. The red meat supply chain is split into three sectors for the purpose of the study. The three sectors are the supply sector involved in the production of animals on the farms, the processing sector involved with the slaughtering and value addition on the livestock products and the demand sector that is involved in the placing on the market of the livestock and livestock products. Each of the sectors is then analyzed as an entity. The three tools that are used to analyze the sectors are: a) The market competitiveness done using the Porter’s 5 force analysis; b) The SWOT analysis for determination of intrinsic and extrinsic environments of the respective sectors and c) Trend review of the activity in each sector for the years 2000-2005. The aim of the analysis is to create a deeper insight into the forces and the impact these forces are having on the meat supply chain.
AFRIKAANSE OPSOMMING: Veeboerdery vorm ‘n vername deel van landbou-aktiwiteite in Namibië. Hierdie navorsingsverslag is ’n analise van die rooivleis (bees en skaap) leweringsketting in die land suid van die veeartsafbakeningsheining. Die studie ondersoek die leweringsketting van produksie van vee op plase tot by die plaas van vleis op die markte. Die rooivleis leweringsketting is, vir die doeleindes van hierdie studie, in drie dele verdeel. Hierdie drie dele is die lewerings-sektor wat verantwoordelik is vir die produksie van vee op die plase, die prosesserings-sektor wat verantwoordelik is vir die slag en waardetoevoeging tot die vee-produkte, en die vraag-sektor wat verantwoordelik is vir die plasing van vee en vee-produkte op die mark. Elk van hierdie sektore word ontleed as ’n entiteit. Die drie instrumente wat gebruik word om die sektore te analiseeer is: a) Die markkompeterendheid word gedoen aand die hand van Porter se 5 kragte analise; b) Die “SWOT” analise vir die bepaling van die intrinsieke en ekstrinsieke omgewings van die onderskeie sektore, en c) Tendens oorsig van die aktiwiteite in elke sektor vir die jare 2000-2005. Die doel van die analises is om dieper insig te skep van die kragte en die impak wat hierdie kragte het op die vleis leweringsketting.
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Thompson, Wyatt. "An econometric model of Japanese meat markets /". free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9904869.

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Jayasooriya, Sriyani Dhammika. "High power ultrasound in meat processing /". [St. Lucia, Qld.], 2005. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe19070.pdf.

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Mills, John. "Bacterial Community Analysis of Meat Industry Conveyor Belts". The University of Waikato, 2007. http://hdl.handle.net/10289/2236.

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At the commencement of this study, some sensitive overseas markets were rejecting chilled vacuum-packed New Zealand lamb due to higher than expected total viable counts, and counts of Enterobacteriaceae, a family of bacteria used to indicate sanitary condition. Of the many factors that influence the bacterial composition of chilled lamb in the overseas marketplace, the meat producer can only exert significant control over: Hygiene, ensuring the bacterial viable count on the meat prior to packaging is as low as possible, and comprised of as few species as possible that are capable of anaerobic growth at chilled meat temperatures. Maintaining the pH of the meat within acceptable limits, by careful animal selection and minimal pre-slaughter stress. Refrigeration temperatures, through rigorous maintenance of the cold-chain. The type of preservative packaging used, which is often limited by regulation in the marketplace. Initial work established that the bacterial microbiota present on the meat contact surfaces in the butchering facilities at some premises, in particular conveyor belting, was excessive and comprised of species that contributed to the high counts on the meat reported above. As a means of improving the hygiene of this process, this study investigated the hypothesis that some species of bacteria were able to form biofilms on the conveyor belt contact surfaces, becoming reservoirs for cross-contamination. This hypothesis was not been proven by this work; the results showing that biofilms were not present and that adequate hygiene of these surfaces instead depends on the ability to remove all meat-based residues from them at the completion of each day's processing. For premises operating interlocking belts from one manufacturer (Intraloxreg), a clean-in-place system is now available that is able to achieve this. Premises operating conventional disinfectant and water sanitisation of either continuous or interlocking belts must ensure that meat residue is completely removed before disinfection. The majority of New Zealand meat industry premises can now demonstrate that their hygienic processes in this area are under control. The microbiota of conveyor belting in this study was found to consist of bacteria from five taxonomic groups; the Flavobacteriaceae, the Actinomycetales, the Bacillus/Clostridium group, and the alpha and gamma branches of the Proteobacteria. The genera present on belts from premises whose hygiene was found to be in control did not contain species known to cause food-borne disease or spoilage of vacuum packaged meats. The bacterial viable count remains the most effective method available at this time for monitoring conveyor belt hygiene. Attempts to develop a monitoring system based on microscopy of an in-situ sampling device were unsuccessful due to an inability to penetrate the meat residue matrix. Denaturing Gradient Gel Electrophoresis (DGGE) may offer an alternative for rapid investigation of diversity, but further work is required before this can be validated for routine use.
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Turkki, Pekka. "Production control of integrated meat plants /". Helsinki : Finnish Academy of Technology, 1994. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=006588148&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.

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Johal, Surrinderjit. "Bacterial adhesion to processing surfaces in the meat industry". Thesis, University of Surrey, 1988. http://epubs.surrey.ac.uk/2212/.

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Leask, Heather. "The employment of women in the British meat industry". Thesis, University of Warwick, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.342680.

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Mixon, Bobby J. "Competitiveness of U.S. processed meat industries in the Pacific Rim". online access from Digital dissertation consortium access full-text, 1996. http://libweb.cityu.edu.hk/cgi-bin/er/db/ddcdiss.pl?9632953.

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Phelps, Steven Kirk. "Nutrient characterization of color modified and unaltered flaked turkey thigh meat". Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/46058.

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Flaked, skinless and boneless turkey thighs were successively washed in 0.03M sodium phosphate buffers at pH 5.8, 7.4 and 8.0. Proximate, mineral and riboflavin composition, as well as protein efficiency ratio (PER) and apparent digestibility (AD) using the rat bioassay technique were determined for three replications. The color modified tissue (CMT) had a higher (P=0.0429) moisture content and less (P=0.0527, 0.1240 and 0.0047, respectively) crude protein, fat and ash than flaked thigh (THI). Percentage of iron, magnesium, phosphorous, potassium and manganese decreased (P=0.0187) after color modification, whereas calcium, zinc and copper concentrations did not change (P=0.1184) and sodium increased (P=0.0058). Riboflavin was reduced by 30%.

The PER of CMT evaluated was lower (P=0.0318) than THI, but higher (P=0.0001) than either casein or egg albumin diets. AD of CMT was 90.7% which is comparable to other meat products. The overall nutritional evaluation of CMT determined that it has potential as a raw material in further processed foods.


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Libros sobre el tema "Meat industry"

1

Lassanyi, Mary E. The meat industry. Beltsville, Md: U.S. Dept. of Agriculture, National Agricultural Library, 1990.

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Canada. Industry, Science and Technology Canada. Meat and meat products. Ottawa: Business Centre, Communications Branch, Dept. of Regional Industrial Expansion, 1988.

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Woodward, Judith. Regulating the meat product industry. Bradford: Food Policy Research, University of Bradford, 1986.

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Ernst & Young. y WEFA Group, eds. Saskatchewan red meat industry study. Bala Cynwyd, Pa., USA: WEFA Group, 1993.

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Martyn, Brown, ed. HACCP in the meat industry. Boca Raton, FL: CRC Press, 2000.

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Calder, Mick. Meat acts: The New Zealand meat industry 1972-1997. Wellington: Meat New Zealand, 1999.

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Clark, Elizabeth. Meat. Minneapolis: Carolrhoda Books, 1990.

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1932-, Price James F. y Schweigert B. S, eds. The Science of meat and meat products. 3a ed. Westport, Conn: Food & Nutrition Press, 1987.

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Jean-Pierre, Girard, ed. Technology of meat and meat products. New York: Ellis Horwood, 1992.

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Duewer, Lawrence A. Effects of meat imports on the Puerto Rican livestock-meat industry. Washington, D.C: U.S. Dept. of Agriculture, Economic Research Service, 1989.

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Capítulos de libros sobre el tema "Meat industry"

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Centner, Terence J. "The meat industry". En Consumers, Meat and Animal Products, 23–33. Milton Park, Abingdon, Oxon ; New York, NY : Routledge, 2019. | Series: Earthscan food and agriculture: Routledge, 2019. http://dx.doi.org/10.4324/9780429430572-3.

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Jäggi, Christian J. "Meat Industry and Fisheries". En Nutrition, Food Markets and Agriculture, 77–86. Wiesbaden: Springer Fachmedien Wiesbaden, 2021. http://dx.doi.org/10.1007/978-3-658-34672-0_4.

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Parkhurst, Carmen R. y George J. Mountney. "The Poultry Industry". En Poultry Meat and Egg Production, 1–15. Boston, MA: Springer US, 1988. http://dx.doi.org/10.1007/978-1-4757-0683-3_1.

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Parkhurst, Carmen R. y George J. Mountney. "The Poultry Industry". En Poultry Meat and Egg Production, 1–15. Dordrecht: Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-011-7053-6_1.

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Etherington, D. J. y R. G. Bardsley. "Enzymes in the meat industry". En Enzymes in Food Processing, 144–89. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2147-1_5.

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McKenna, Carol. "The Impact of Legislation and Industry Standards on Farm Animal Welfare". En The Meat Crisis, 335–54. Abingdon, Oxon ; New York, NY : Routledge, 2017. |: Routledge, 2017. http://dx.doi.org/10.4324/9781315562032-21.

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Aho, Paul W. "Feed and the Poultry Industry". En Commercial Chicken Meat and Egg Production, 187–98. Boston, MA: Springer US, 2002. http://dx.doi.org/10.1007/978-1-4615-0811-3_13.

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Misra, N. N., Patrick J. Cullen y Brijesh K. Tiwari. "Ultrasound processing applications in the meat industry". En Emerging Technologies in Meat Processing, 149–70. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118350676.ch6.

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Aho, Paul W. "Introduction to the US Chicken Meat Industry". En Commercial Chicken Meat and Egg Production, 801–18. Boston, MA: Springer US, 2002. http://dx.doi.org/10.1007/978-1-4615-0811-3_41.

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Fletcher, John. "18. A new agricultural industry in Scotland and the first new domesticated livestock species for 5,000 years". En Game meat hygiene, 249–64. The Netherlands: Wageningen Academic Publishers, 2017. http://dx.doi.org/10.3920/978-90-8686-840-7_18.

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Actas de conferencias sobre el tema "Meat industry"

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SLOBOZHANIN, Dmitry, Tatyana AFANASYEVA y Igor KONKOV. "Novosibirsk Region Meat Industry Competitiveness Indicators". En Current Trends of Agricultural Industry in Global Economy. SibAC, 2021. http://dx.doi.org/10.32743/agri.gl.econ.2020.232-240.

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Cherkasova, Elmira. "Digital Transformation In The Meat Processing Industry". En International Scientific Conference. European Publisher, 2022. http://dx.doi.org/10.15405/epsbs.2022.08.4.

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Anandakumar Palanichamy, Digvir S Jayas y Richard A Holley. "REVIEW OF MICROBIAL MODELING TECHNIQUES FOR MEAT INDUSTRY". En 2006 CSBE/SCGAB, Edmonton, AB Canada, July 16-19, 2006. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2006. http://dx.doi.org/10.13031/2013.22087.

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Ballerini, Lucia, Anders Hogberg, Kerstin Lundstrom y Gunilla Borgefors. "Color image analysis technique for measuring of fat in meat: an application for the meat industry". En Photonics West 2001 - Electronic Imaging, editado por Martin A. Hunt. SPIE, 2001. http://dx.doi.org/10.1117/12.420903.

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Thompson, J. Barrie y Helen M. Edwards. "Advancing Industry-Related Elements: The Meat on the Curricula Bones". En 2008 32nd Annual IEEE International Computer Software and Applications Conference. IEEE, 2008. http://dx.doi.org/10.1109/compsac.2008.120.

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Kulanova, D., G. Abdikerimova, A. Sadykbekova y M. Daurbayeva. "Meat hub as a horizontally integrated structure of livestock industry". En VIII INTERNATIONAL ANNUAL CONFERENCE “INDUSTRIAL TECHNOLOGIES AND ENGINEERING” (ICITE 2021). AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0105461.

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Zeqiri, Medin, Xhavit Bytyçi, Ergent Pire, Smajl Rizani y Ylli Biçokus. "Meat Industry and its Impact on Food Safety in Kosovo". En University for Business and Technology International Conference. Pristina, Kosovo: University for Business and Technology, 2018. http://dx.doi.org/10.33107/ubt-ic.2018.176.

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Zharuk, P. H. y L. V. Zharuk. "The creating meat sheep breeding industry conceptual ways in Ukraine". En Current problems of modern animal husbandry. �������� ������������ �������� ������ "������-����" - ������������ ����������-���������� ����� � ���������, 2021. http://dx.doi.org/10.33694/978-966-1550-33-8-2021-0-0-66-69.

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Kapaj, Ilir y Ana KAPAJ (Mane). "Identification of Key Indicators Benchmarks; in focus Meat Processing industry in Albania". En The 6th Virtual Multidisciplinary Conference. Publishing Society, 2018. http://dx.doi.org/10.18638/quaesti.2018.6.1.382.

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Alcazar-Ortega, Manuel, Guillermo Escriva-Escriva, Carlos Alvarez-Bel y Alexander Domijan. "Active Demand Response Strategies to Improve Energy Efficiency in the Meat Industry". En World Renewable Energy Congress – Sweden, 8–13 May, 2011, Linköping, Sweden. Linköping University Electronic Press, 2011. http://dx.doi.org/10.3384/ecp11057976.

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Informes sobre el tema "Meat industry"

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Tao, Yang, Victor Alchanatis y Yud-Ren Chen. X-ray and stereo imaging method for sensitive detection of bone fragments and hazardous materials in de-boned poultry fillets. United States Department of Agriculture, enero de 2006. http://dx.doi.org/10.32747/2006.7695872.bard.

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As Americans become increasingly health conscious, they have increased their consumptionof boneless white and skinless poultry meat. To the poultry industry, accurate detection of bonefragments and other hazards in de-boned poultry meat is important to ensure food quality andsafety for consumers. X-ray imaging is widely used for internal material inspection. However,traditional x-ray technology has limited success with high false-detection errors mainly becauseof its inability to consistently recognize bone fragments in meat of uneven thickness. Today’srapid grow-out practices yield chicken bones that are less calcified. Bone fragments under x-rayshave low contrast from meat. In addition, the x-ray energy reaching the image detector varieswith the uneven meat thickness. Differences in x-ray absorption due to the unevenness inevitablyproduce false patterns in x-ray images and make it hard to distinguish between hazardousinclusions and normal meat patterns even by human visual inspection from the images.Consequently, the false patterns become camouflage under x-ray absorptions of variant meatthickness in physics, which remains a major limitation to detecting hazardous materials byprocessing x-ray images alone.Under the support of BARD, USDA, and US Poultry industries, we have aimed todeveloping a new technology that uses combined x-ray and laser imaging to detect bonefragments in de-boned poultry. The technique employs the synergism of sensors of differentprinciples and has overcome the deficiency of x-rays in physics of letting x-rays work alone inbone fragment detection. X-rays in conjunction of laser-based imaging was used to eliminatefalse patterns and provide higher sensitivity and accuracy to detect hazardous objects in the meatfor poultry processing lines.Through intensive research, we have met all the objectives we proposed during the researchperiod. Comprehensive experiments have proved the concept and demonstrated that the methodhas been capable of detecting frequent hard-to-detect bone fragments including fan bones andfractured rib and pulley bone pieces (but not cartilage yet) regardless of their locations anduneven meat thickness without being affected by skin, fat, and blood clots or blood vines.
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Rosser, Katy, Iulia Gherman, Erica Kintz, Paul Cook y Anthony WIlson. Assessment of the risk to consumers as a result of disruption to the cold chain during direct supply of Qurbani meat and offal. Food Standards Agency, junio de 2022. http://dx.doi.org/10.46756/sci.fsa.nuc910.

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Qurbani is a religious practice that takes place during Eid al-Adha. Consumers practicing Qurbani typically wish to collect meat and red offal within a short time after slaughter, which means these products cannot complete normal chilling processes before leaving the slaughterhouse. This could permit greater growth of pathogens and has the potential to increase the risk of consumer illness. The FSA is working with industry and stakeholder groups to ensure that the risk to consumers under these conditions remains at an acceptable level. To help inform these discussions, the FSA commissioned this assessment to understand the difference in risk from allowing meat and offal to be provided to consumers without the normal chilling process. The microbiological team at the FSA have analysed scientific literature, expert opinion and business and consumer survey data to assess the effect of disrupting the cold chain on pathogens in Qurbani meat. The pathogens that were chosen for inclusion in this assessment are non-typhoidal Salmonella enterica, Shiga toxin-producing Escherichia coli, and Clostridium perfringens. Their growth characteristics and prevalence in beef, lamb and goat meat and offal are discussed. The assessment concluded that given the reported variation in the process, there were two important scenarios with distinct outcomes. In the typical scenario, which is the most likely outcome based on the collected data, there is no significant difference in risk to consumer health compared to normal chilling processes, and the risk level was established as Very Low (“very rare but cannot be excluded”). In a reasonably foreseeable worst-case scenario, Salmonella spp. and STEC levels may increase, presenting an increased risk to the consumer. This risk level was established as Low (“rare but does occur”). We also identified several areas where more evidence would be helpful, and as a result identified a High level of uncertainty in our conclusion.
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Short, Samuel, Bernhard Strauss y Pantea Lotfian. Emerging technologies that will impact on the UK Food System. Food Standards Agency, junio de 2021. http://dx.doi.org/10.46756/sci.fsa.srf852.

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Rapid technological innovation is reshaping the UK food system in many ways. FSA needs to stay abreast of these changes and develop regulatory responses to ensure novel technologies do not compromise food safety and public health. This report presents a rapid evidence assessment of the emerging technologies considered most likely to have a material impact on the UK food system and food safety over the coming decade. Six technology fields were identified and their implications for industry, consumers, food safety and the regulatory framework explored. These fields are: Food Production and Processing (indoor farming, 3D food printing, food side and byproduct use, novel non-thermal processing, and novel pesticides); Novel Sources of Protein, such as insects (for human consumption, and animal feedstock); Synthetic Biology (including lab-grown meat and proteins); Genomics Applications along the value chain (for food safety applications, and personal “nutrigenomics”); Novel Packaging (active, smart, biodegradable, edible, and reusable solutions); and, Digital Technologies in the food sector (supporting analysis, decision making and traceability). The report identifies priority areas for regulatory engagement, and three major areas of emerging technology that are likely to have broad impact across the entire food industry. These areas are synthetic biology, novel food packaging technologies, and digital technologies. FSA will need to take a proactive approach to regulation, based on frequent monitoring and rapid feedback, to manage the challenges these technologies present, and balance increasing technological push and commercial pressures with broader human health and sustainability requirements. It is recommended FSA consider expanding in-house expertise and long-term ties with experts in relevant fields to support policymaking. Recognising the convergence of increasingly sophisticated science and technology applications, alongside wider systemic risks to the environment, human health and society, it is recommended that FSA adopt a complex systems perspective to future food safety regulation, including its wider impact on public health. Finally, the increasing pace of technological
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Singh, Niranjan, Jone Tawaketini,, Roman Kudin y Gerry Hamilton. Are We Building Agile Graduate Capabilities to Meet Automotive Service Industry Trends? Unitec ePress, febrero de 2020. http://dx.doi.org/10.34074/ocds.085.

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The inexorable use of electronic technology and rising user expectations of motorised transport are quickly moving the service industry towards a rapidly changing environment. To maintain the ability to deal with new and emerging technologies, industry leaders will need to rethink how they will address their staffing strategies. In this research, we found that the New Zealand automotive service industry is markedly different from what it was twenty years ago as technology in vehicles have been increased due to environmental legislation and customer demands. The service industry is going through a technological revolution as new more environmentally friendly vehicles are introduced into the fleet. Further technological complications are added as vehicle safety is improved through automation of vehicles and soon to become common, fully autonomous vehicles. Service technician training programmes must be modified to ensure that the industry is capable of dealing with high technology vehicles when they come up for service or repair.
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Reynolds, Christian, Susan Moore, Philipa Denton, Ross Jones, Cicely Abdy Collins, Charlotte Droulers, Libby Oakden et al. A rapid evidence assessment of UK citizen and industry understandings of sustainability. Food Standards Agency, junio de 2022. http://dx.doi.org/10.46756/sci.fsa.ihr753.

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The main research question addressed is: What does sustainability mean to UK citizens when it comes to food and diet? The report addresses the following secondary questions: How does the UK academic literature define sustainability, ‘sustainable food’ and ‘sustainable diet’? How do citizens’ perceptions compare to the academic definition? What does sustainability mean to industry when it comes to food and diet? A number of sub-questions and themes were explored to answer the main research question, such as understanding and importance of sustainability and its impact on food choices, trade-offs, drivers and barriers to sustainable food choices and differences across demographic groups
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Asta, M. D., S. H. Davis, D. N. Seidman, P. W. Voorhees, T. M. Pollock, C. F. Woodward y J. E. Spowart. Defects Associated with Solidification of Melt-Processed Superalloys for the Aerospace Industry. Fort Belvoir, VA: Defense Technical Information Center, junio de 2009. http://dx.doi.org/10.21236/ada501481.

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Mills, Evan, Jessica Granderson, Rengie Chan, Richard Diamond, Philip Haves, Bruce Nordman, Paul Mathew, Mary Ann Piette, Gerald Robinson y Stephen Selkowitz. Green, Clean, & Mean: Pushing the Energy Envelope in Tech Industry Buildings. Office of Scientific and Technical Information (OSTI), mayo de 2015. http://dx.doi.org/10.2172/1342751.

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Malkinson, Mertyn, Irit Davidson, Moshe Kotler y Richard L. Witter. Epidemiology of Avian Leukosis Virus-subtype J Infection in Broiler Breeder Flocks of Poultry and its Eradication from Pedigree Breeding Stock. United States Department of Agriculture, marzo de 2003. http://dx.doi.org/10.32747/2003.7586459.bard.

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Objectives 1. Establish diagnostic procedures to identify tolerant carrier birds based on a) Isolation of ALV-J from blood, b) Detection of group-specific antigen in cloacal swabs and egg albumen. Application of these procedures to broiler breeder flocks with the purpose of removing virus positive birds from the breeding program. 2. Survey the AL V-J infection status of foundation lines to estimate the feasibility of the eradication program 3. Investigate virus transmission through the embryonated egg (vertical) and between chicks in the early post-hatch period (horizontal). Establish a model for limiting horizontal spread by analyzing parameters operative in the hatchery and brooder house. 4. Compare the pathogenicity of AL V-J isolates for broiler chickens. 5. Determine whether AL V-J poses a human health hazard by examining its replication in mammalian and human cells. Revisions. The: eradication objective had to be terminated in the second year following the closing down of the Poultry Breeders Union (PBU) in Israel. This meant that their foundation flocks ceased to be available for selection. Instead, the following topics were investigated: a) Comparison of commercial breeding flocks with and without myeloid leukosis (matched controls) for viremia and serum antibody levels. b) Pathogenicity of Israeli isolates for turkey poults. c) Improvement of a diagnostic ELISA kit for measuring ALV-J antibodies Background. ALV-J, a novel subgroup of the avian leukosis virus family, was first isolated in 1988 from broiler breeders presenting myeloid leukosis (ML). The extent of its spread among commercial breeding flocks was not appreciated until the disease appeared in the USA in 1994 when it affected several major breeding companies almost simultaneously. In Israel, ML was diagnosed in 1996 and was traced to grandparent flocks imported in 1994-5, and by 1997-8, ML was present in one third of the commercial breeding flocks It was then realized that ALV-J transmission was following a similar pattern to that of other exogenous ALVs but because of its unusual genetic composition, the virus was able to establish an extended tolerant state in infected birds. Although losses from ML in affected flocks were somewhat higher than normal, both immunosuppression and depressed growth rates were encountered in affected broiler flocks and affected their profitability. Conclusions. As a result of the contraction in the number of international primary broiler breeders and exchange of male and female lines among them, ALV-J contamination of broiler breeder flocks affected the broiler industry worldwide within a short time span. The Israeli national breeding company (PBU) played out this scenario and presented us with an opportunity to apply existing information to contain the virus. This BARD project, based on the Israeli experience and with the aid of the ADOL collaborative effort, has managed to offer solutions for identifying and eliminating infected birds based on exhaustive virological and serological tests. The analysis of factors that determine the efficiency of horizontal transmission of virus in the hatchery resulted in the workable solution of raising young chicks in small groups through the brooder period. These results were made available to primary breeders as a strategy for reducing viral transmission. Based on phylogenetic analysis of selected Israeli ALV-J isolates, these could be divided into two groups that reflected the countries of origin of the grandparent stock. Implications. The availability of a simple and reliable means of screening day old chicks for vertical transmission is highly desirable in countries that rely on imported breeding stock for their broiler industry. The possibility that AL V-J may be transmitted to human consumers of broiler meat was discounted experimentally.
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Kim, Joseph y Patricia McCarthy. Evaluation of Sustainability Determinants to Develop a Sustainability Rating System for California Infrastructure Construction Projects. Mineta Transportation Institute, junio de 2022. http://dx.doi.org/10.31979/mti.2022.2142.

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This study evaluates the important sustainability determinants that affect factors’ success in meeting their sustainability goals when conducting infrastructure construction projects in California. The study implemented the online survey method to evaluate the sustainability characteristics that infrastructure industry professionals currently are aware of under the current situation in California. A data set of 25 validated survey responses is used for statistical data analysis using analysis of variables, Kruskal-Wallis tests, and two sample t-tests. The analysis results showed that the median response values for the six major sustainability categories do not show any significant difference. The results also showed that no statistically significant difference in the mean response values can be found from the six major sustainability categories considered. Based on the pairwise comparison results, only the other category showed a difference with water- and energy-related categories. However, mean ranks among the factors under each category are useful in prioritizing the importance of the factors considered, which will be useful for the successful implementation of sustainability in infrastructure construction projects in California. These results are meaningful for legislators and transportation agencies because they provide insights about the sustainability criteria relevant to infrastructure construction projects for better informed decisions about how to meet the projects’ sustainability goals.
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Walthall, Rhonda y Sunil Dixit. Impact of Quantum Computing in Aerospace. SAE International, junio de 2022. http://dx.doi.org/10.4271/epr2022014.

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As the complexity of systems expands with increasing emphasis for digital transformation, the aerospace industry is generating big data to meet customer requirements. The ability to that data to solve challenging problems is limited by many factors, including the capabilities of current classical computing systems. Impact of Quantum Computing in Aerospace discusses how quantum computing systems offer (possibly quadratic to exponentially) greater computational power over classical computers. The power of quantum computing is tremendous and has many potential impacts on the aerospace industry; however, there are also many unsettled topics surrounding the future of the technology.
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