Natural products provide many fine chemical and biochemical extracts needed in the pharmaceutical, food and cosmetic industries. By-products from the meat industry are one rich source of such materials. This article gives some of the classes of material which can be extracted from meat industry by-products: steroids, polysaccharides, proteins, thymus extracts and hormones, and information on th...

During the past decade, we have all read and heard many reports concerning the hot processing of meat. The majority of these reports have dealt with the hot processing of beef. At the University of Georgia, we have been extensively involved in evaluating systems for the hot processing of pork. We believe that pork is a “natural” for hot processing since many of the inherent problems which have ...

Experts view the development of functional foods as an opportunity for innovation for the meat industry in line with consumers’ concerns on food nutrition, well being and food safety. The main microbiota of fermented sausages consists of lactobacilli, which suggests that properly characterized strains could be selected as starter cultures. The selection of strains from human origin was consider...

The application and efficacy of cleaning and disinfection methods are reviewed, together with the relevant European and French legislation. European Commission Hygiene Directive 93/43/EEC of 14 June 1993 proposes the adoption of hazard analysis and critical control points (HACCP) for the meat industry, and this includes cleaning and disinfection. It is necessary to organise a team for washing, ...

It has recently been reported that inconsistency in meat tenderness is a major quality defect in our current beef production systems (Morgan et al., 1991 b). A major part of this concern is the large variation in tenderness, especially the occurrence of tough meat, in beef and beef cuts classified by the grading system as being tender (i.e. Choice). USDA quality grades were designed to segment ...

A mortality follow up study was conducted among 7261 white female members in a local meatcutter's union in Baltimore, Maryland, between July 1949 and December 1980. The group was divided into four main job categories within the meat industry and a control group of non-meat workers belonging to the same union. Mortality in each of these subgroups was compared with that of white women in the Unit...