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 e-book comprises over three hundred provided papers as well as four papers from invited audio system offered on the 52nd overseas Congress of Meat technology and expertise, 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 creation platforms, muscle biology and biochemistry; meat protection, meat processing and packaging expertise, shopper subject matters and meat and healthiness. a brand new technique this 12 months used to be to deal with particular sizzling issues very important to the and meat scientists, particularly, electric stimulation and new instrumental tools for review of meat caliber features. those complaints replicate the really worldwide nature of meat study and provides an perception into the present learn concerns for the

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Extra resources for 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities

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Consumer tastes vary by the cultural and societal context in which a person lives, and despite the effects of globalisation, many consumers still have much-loved dishes and culinary traditions which they hold dear to their hearts – even viewing them as defining elements of their cultural, ethnic or national identity. On high days and holidays, as the saying goes, many will be drawn back to these dishes, but with the busy lifestyles that many consumers in developed countries now lead, food is being eaten in increasing different ways.

Beyond the meat itself, the packaging solutions must meet the needs of a widening number of eating venues and situations – on the move (on the tube, in the car, at your desk), easy open (for an increasingly economically active grey market), non-spilling/ resealable, ovenable/ microwavable and even self-heating. Of course the industry hasn’t stood still. When it comes to the portioning of meat – we’ve sliced it, diced it, wafer-thinned it, reformed it into burger patties and made bite-sized snacks.

And Christensen, F. (2003). Innovation and advanced technology behind a new machine for automatic cutting of pork middles. Fleischwirtschaft, 83, 3, pp. 89-91. Hansen, F. (2004). Robot ready for 47 million fore-ends. Fleischwirtschaft,84, 1, pp. 31-32. B. U. (2004). Encyclopaedia of Meat Sciences I, 43-49. Amsterdam: Elsevier. B. U. (2002). Automated meat processing. In: Kerry J and Ledward D (eds) Meat Processing – Improving Quality, pp. 283-296. Abington: Woodhead Publishing. U. (1999). Automatic evisceration of pigs.

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