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 booklet includes over three hundred provided papers as well as four papers from invited audio system provided 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 worldwide possibilities, components lined within the congress incorporated meat caliber encompassing genomics and biotechnology, animal construction and construction structures, muscle biology and biochemistry; meat protection, meat processing and packaging expertise, customer themes and meat and well-being. a brand new procedure this yr used to be to handle particular scorching subject matters very important to the and meat scientists, specifically, electric stimulation and new instrumental tools for assessment of meat caliber features. those court cases mirror the really worldwide nature of meat examine and provides an perception into the present learn matters for the

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Datamonitor (2005c). New trends in snacking and drinking on the go. DMCM2385, December 2005. Datamonitor (2005d). Overweight consumers and the future of foods and drinks. DMCM2384, December 2005. European Commission (2005). Promoting healthy diets and physical activity: a European dimension for the prevention of overweight, obesity and chronic diseases. COM (2005) 637 final, Brussels. Grant, M. (1999). In: Roman Cooking: Ancient recipes for modern kitchens. Serif Publishing. ISBN 1897959397. Huston, J.

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.

The rate of exploitation internationally will depend on the labour market situation and international competition. For beef slaughter, some potential areas for automation have been identified. As the beef industry structure is more fragmented and the development will be complex and resource demanding, a strategic R&D effort is likely to require cooperation between several partners to share the development investment and ensure industry relevance. Acknowledgements The machines presented in this paper have been developed by or in close cooperation with the following companies: ABB, ATTEC, Butina, e+v, Food Vision, Lodam, JARVIS, KJ INDUSTRIES, KUKA, SFK Meat systems, SFKtechnology, Townsend Engineering.

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