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 comprises over three hundred provided papers as well as four papers from invited audio system provided on the 52nd foreign Congress of Meat technological know-how and expertise, held in Dublin, eire, from 13-18 August 2006. lower than the subject of harnessing and exploiting international possibilities, components lined within the congress integrated meat caliber encompassing genomics and biotechnology, animal construction and construction platforms, muscle biology and biochemistry; meat security, meat processing and packaging know-how, buyer themes and meat and future health. a brand new process this 12 months used to be to deal with particular sizzling issues vital to the and meat scientists, specifically, electric stimulation and new instrumental tools for review of meat caliber features. those complaints replicate the really worldwide nature of meat examine and provides an perception into the present examine matters for the

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

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Figure 13: Automatic dedagger for cleaning the belly before dehiding. Preliminary cost/benefit analysis of some of the machines above shows a pay back time of 3-6 years when doing one or two shifts per day. Considering that it is a complex and risky R&D process it is necessary that a sufficient market for machines is ensured and that the R&D cost can be carried by several interested parties. In addition the R&D project should aim to qualify for support by the technology platforms under the 7th EU framework.

Mintel Market Intelligence (2005). Eating at work. December 2005. Mintel, London. Mintel Market Intelligence (2005). Cooked and Delicatessen Meats. December 2005. Mintel, London. Paston–Williams, S. (1993). The Art of Dining: A History of Cooking and Eating. National Trust Books, 0707801737. Shackleford, S. (2005). Private communication from Dr Steve Shackleford – Research Food Technologist, US Meat Animal Research Centre. Teagasc (2003). Convenience food lifestyles report. Teagasc. TNS (2005).

When we speak of “meat” - we immediately suggest a substance destined for consumption. Over human history, meat has always been adapted to facilitate consumption – with an everincreasing body of knowledge and practice - building to the point at which we find ourselves today - such that meat science and technology has become a sophisticated discipline. The meat industry is now able to draw on a vast body of knowledge to adapt meat to best suit the needs of today’s (and tomorrow’s) consumers. However, when we consider current science and technology in the context of contemporary consumer needs, have we really travelled so far, for, whilst the way in which consumer requirements manifest themselves is, self-evidently, constantly evolving, have the core needs of consumers really changed so much over the centuries?

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