By Declan Troy; Rachel Pearce; Briege Byrne; Joseph Kerry
This publication includes over three hundred provided papers as well as four papers from invited audio system awarded on the 52nd overseas Congress of Meat technological know-how and expertise, held in Dublin, eire, from 13-18 August 2006. below the subject of harnessing and exploiting international possibilities, parts lined within the congress incorporated meat caliber encompassing genomics and biotechnology, animal construction and construction structures, muscle biology and biochemistry; meat safeguard, meat processing and packaging expertise, customer subject matters and meat and healthiness. a brand new procedure this yr was once to handle particular scorching subject matters vital to the and meat scientists, specifically, electric stimulation and new instrumental tools for evaluate of meat caliber features. those complaints replicate the actually international nature of meat study and provides an perception into the present study concerns for the
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Additional info for 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
Not all studies define what is meant by meat and, where definitions are offered, they are not always the same, which can make comparisons between studies difficult. Some studies include poultry under the definition of meat, while others exclude it; some look at total meat consumption (including red meat and processed meat), while others analyse red meat and processed meat separately. In general, red meat refers to beef, pork and lamb in main dishes and processed meat refers to meat products, such as sausages, burgers and smoked, cured and tinned meats.
The R&D program for pig slaughter was partly supported by the Danish Innovations law. The study for beef automation ideas was partly funded by Swedish Meats, Gilde Norsk Kjött and The Danish Livestock and Meat Board. References Anon. (2001). Slaughter-line for pigs is completed. An automated evisceration process is integrated into the slaughterline at Danish Crown. Fleischwirtschaft,81,5, 111-115. Folkmann, P. and Christensen, F. (2003). Innovation and advanced technology behind a new machine for automatic cutting of pork middles.
As a consequence, the meat products we offer for retail and food service sale need to demonstrate, through their composition, design and marketing positioning that these trends have been fully understood and addressed. In addition, it is becoming increasingly evident from research into consumer attitudes and actual behaviour that consumers are becoming progressively more polymathic in their psychological interaction with food. No longer can we safely just group consumers into broad generic behavioural groups based on social class, economic circumstances, educational status or postcode and assume that this will be as relevant for their choice of foods as it is for their taste in books or selection of shampoo.