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Technological Innovation in the Meat Industry inovação tecnológica carne indústria FMV 26042001

Technological Innovation in the Meat Industry inovação tecnológica carne indústria FMV 26042001

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meat industry technology innovation
carne indústria inovação tecnológica
meat industry technology innovation
carne indústria inovação tecnológica

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Published by: Antonio J F Raimundo on May 25, 2011
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09/11/2012

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“Technological Innovation in the Meat Industry”

 A list of innovations and a product development scheme

António J F Raimundo & Luís Raimundo
__________________________________________________ Healthy animals for food production: an European perspective production: III IP Course on “Quality Assurance of Meat Products” Faculdade de Medicina Veterinária, Lisboa, Portugal March 26th, 2001 1

contents

Conceptual Innovation Improving “Working”* Technology
2

Conceptual Innovation

3

Education & Training - WHY?
“On what do we spend our lives?”

On what does an “Average European” spend his/her time during an “average” life of 70 years?
Science et Vie/Isabel Stilwell - DN Magazine
4

Education & training
We spend 6-7 yrs Eating ca. 10% of 70 yrs.

560 days cooking ca. 2% of 70 yrs. = We’re dealing* with food for about 7-8,5 yrs.
5

Education & Training

 No* training  Skewed* training & education  Education/Attitudes/ Responsibility

6

Education & Training
 Fight consumer ignorance  Fight for general worker (citizen) education  Adapt training objectives to working events  Individual worker - continuous on-job
7

Focussing Education & Training on:
 Food Safety  Worker responsibility  Personal hygiene and safety  Understanding of principles of technology  ...
8

Industry’s Image & Public Opinion
 Urban Consumers are unaware of rural and industrial environments: 

Improvement of ethical image Supply public opinion with correct points of view
9

Linking Knowledge
LINK:  Tradition

 Empiricism/Know-how/experience /acquired sensitivity & Process engineering and control and meat science
10

Linking Knowledge to Assure Control
OVER:  Food Safety  Yield ... Profit  Product characteristics as a whole*  Worker well being  Ethics ... Environment ... ...
11

Traceability

Improve accuracy of traceability in food safety Adapt to tracing of originality of “traditional” /biomolecular characterization

12

Improving “Working”* Technology
13

Welfare aspects

Regarding animals as biological entities, not just commodities Look at welfare as a quality (yield and other characteristics) factor Welfare and FOOD SAFETY
14

Improve Measurement of Carcass Quality

Imaging technology Physics/material density and other physical properties ....
15

Improve Measurement of Meat Quality

Prediction of final meat quality Improve sorting/Usage of meat with different characteristics as soon as possible in the production chain
16

Automated cutting & deboning

Adapt to industry, without losing product characteristics due different techniques

17

Stabilization Technology
Heating

Improve heat processing treatments

Use/apply different heating methods

18

Stabilization/Freezing

 Knowlegde on control of ice crystilization ... Improvement in savings in energy Improvement in rate of freezing Improved process control ... High-pressure technology + low temperatures to control freezing and thawing of foods
19

Stabilization/Heating

Optimization, to achieve stabilization* objectives, while maintaining nutritional molecules and organoleptic characteristics Use of packaging materials before heating /sous-vide (avoiding contamination +  yield) Application of variable temperature treatments rather than a fixed max. Temp.
20

Stabilization/Heating
    

Application of microwave heating Electrical resistance heating (Ohmic) Infrared heating Pulsed light ...
21

Microwave heating
 

Rapid heating Rapid in-depth heating For packaged food

Homogeneity? Slow cooling

22

Electrical resistance heating
     

Continuous heating Pasteurization Sterilization Asseptic packaging Very rapid Even heating

Slow cooling  Heat regeneration

Ohmic Heating
23

Infrared Heating
  

By radiation Efficient heat transfer No heating of surrounding air Uniform, rapid Compact, automatic: drying, thawing, pasteurization, grilling

Difficult heat regeneration

 

24

Pulsed Light
 

Flash of sunlight-like light Certain spectra = bactericidal power, higher than UV light Probable potential for treating meat BUT, killing effect on m.o. - limited to surfaces and transparent media
25

_________________________________

Stabilization/Sous-vide*

Vacuum cooking of raw materials and/or foods in heat-stable* vacuum pouches under conditions of temperature and time

For ready-made meals/catering

Alleged better quality/sensorial/nutrional

Long time/Low heating =  thermal damage

Semi-continuous

 Shelf-life 0ºC  Hurdle technology
26

Stabilization/Irradiation 

Good quality can be obtained Ensures safety/ foodborne pathogens

Effect on sensorial characteristics Acceptability by consumers Access to irradiation plant

?Future? In combination with other methods*

27

Stabilization/Microbiology
 BIOPROTECTION  Relate with HURDLE TECHNOLOGY...

 Starters/ increased control in industrial
environments*

28

Stabilization/Microbiology

Bacteriocin production

Protective cultures/strains (active inactive) Competitive exclusion Probiotic microorganisms Predictive microbiology ... BIOSENSORS New technology/New “emergent” problems
29

 

Stabilization/Packaging

Reduce pollution due to packaging waste materials Research edible coatings/starches, prot., waxes (Limitations moisture sensitive) Look into migration of molecules from packaging materials into the products Active packaging ... oxygen scavengers ... components ... MAP Vacuum ...
30

Computerized systems

Information flow* Computerized operations Process control

31

Innovating on trends
32

Innovation on “traditional products”

An opportunity to diversify sales Offer different tastes Assure regional gastronomy and tourism

Creation of self-employers  ...

33

Functional foods

Ageing Population = “Geriatric Products” Diversification of sales Answer to specific consumer needs/ nutritional awareness ...
34

Species Consumption

35

Species Consumption
 

Diversification of sales New slaughtering, cutting and deboning techniques

  

New tastes ... Nutrition New problems ...
36

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