Food Science Australia has been developing sensing systems that are suitable for use in automating tasks commonly seen in Australian meat processing plants. This paper discusses the process of automating the sheep brisket cutting task. The prototype automated system was defined and developed and a standard manual brisket cutter was adapted to an ABB industrial robot for demonstration to industr...

Within the last several years, the poultry industry has seen a dramatic increase in the occurrence of pale, soft, and exudative (PSE) meat. This problem is known to be associated with a rapid decline in postmortem (PM) muscle pH, which results in inferior protein functionality similar to that found in PSE pork. Many factors such as seasonal changes have been known to influence the occurrence of...

During the 1990s, there was radical change in regulation of meat and poultry hygiene in Australia, and Australian Standards were developed for each sector of the meat industry. Systems for industry/government co-regulation and company-employed meat inspection were introduced based on company HACCP programs approved and audited by the Controlling Authority. However, in the 5 years since regulato...

Throughout history, the meat industry has utilized nonmeat ingredients to extend or aid in the shelf-life of products. The classic use of salt and/or nitrites to control and limit microbiological growth and to provide flavor stability during storage has provided needed “insurance” for meat product shelf-life. Currently, consumers’ concern for food safety continues to make methods of extending m...

The food and beverage industries are considered essential sources of wastewater contaminated with pollutants discharged into the sewerage networks cities. This study focused on monitoring analytical parameters regulated in environmental legislation force Romania for factories various sectors activity processing industry. main objective is to understand presence conventional contaminants effluen...

To cope with changes in industrial concentration, consumer preferences, more stringent meat safety measures by the governmental agencies, and the U.S.-Canada Free Trade Agreement and the North America Free Trade Agreement, companies in the U.S. meat industry need to attain as high levels of technical efficiency as possible. The purpose of the study is three-fold: (1) measure the level of pure t...

Mead, G, c.: Application of HACCP Principles in the Meat 1ndustry: a United Kingdom Perspective, Acta vet. Brno 1997.66: 117-125. Because of the rising incidence of microbial foodborne disease in the UK. particular attention is being given to the application of HACCP principles in all sectors of the food industry, including meat production. The basic requirements of HACCP systems for the red me...