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The modern day food industries are part of a complex agri-food supply chain, where food production has become efficient, yet potentially vulnerable to supply chain risks. The COVID-19 pandemic is a testament to that end. This article measures and identifies the U.S. food manufacturing industries' vulnerability to upstream industries and labor occupations by (i) calculating a food industry's diversification of intermediate input purchases across upstream industries, (ii) quantifying the relative exposure of food manufacturing in a given industry and location to upstream input suppliers and labor occupations, and (iii) estimating each food industry's gross output elasticity of inputs. Among our results, we find the evidence that the animal processing industry's output is relatively vulnerable to production labor which is consistent with the observed disruptions to the meat packing sector during COVID19, which were largely caused by labor issues. Our results may help academics and practitioners to understand food industries' vulnerabilities to upstream industries and labor occupations.

The meat industry is a leading cause of climate change in the Western world, and while reducing meat consumption has often been studied as a health behavior, it is equally important to understand its significance as a pro-environmental behavior. In a national sample of the United Kingdom (N = 737, Time 1, N = 468, Time 2) we sought to evaluate to what extent the Theory of Planned Behavior (TPB) is an effective model for understanding people’s intentions to reduce their meat consumption. Overall, we find that attitudes, subjective norms, and perceived control explain 57% of the variation in intentions to reduce meat consumption. In turn, past behavior and intention explain 31% of the variance in self-reported meat consumption behavior four weeks later. Somewhat surprisingly, habit did not have any predictive utility over and above the TPB constructs. The effectiveness of the TPB and implications for devising pro-environmental interventions are discussed.

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

This paper presents the characteristics and baseline use of refrigerant gas in the meat, dairy, and fruit and vegetable sectors. The data are based on different sources of primary information starting from a survey of the companies that constitute the three chains in different departments of Colombia. The results show that the management, use and handling of refrigerants is similar among the three productive sectors and that the most commonly used refrigerant gases are R22, R404, R507, and R134A. Moreover, 80% of refrigerants are traditional and 20% are natural refrigerants, especially in large companies that have managed to migrate to cleaner technologies that have less of an impact on the environment. The food sector with the highest use of refrigerant gas is the meat industry, followed by the dairy and fruit and vegetable industries. Except in the fruit and vegetable chain, the refrigerant charge for these sectors is less than 100 kilograms and refrigerant changes are performed in a period of six to twelve months. A consensus was reached that preventive maintenance and timely detection of leaks is essential for the efficient and rational use of refrigerant, and its reuse is not a practice that is evident in these sectors. The findings of this study are important for analysing how companies in the food sector, have implemented environmentally friendly practices related to vital refrigeration processes for the processing and conservation of products and for identifying controls and maintenance processes that generate refrigerant changes and reduce environmental impacts.

PurposeHow has COVID-19 impacted meat processors' stock returns? The authors evaluate the effects of supply chain disruptions (e.g. lockdowns and COVID-19 incidences among workers) on stock market prices of meat processors during the COVID-19 pandemic.Design/methodology/approachThis study uses an event study approach to examine the disruptions from COVID-19 through events such as plant shutdowns, the pandemic announcement, lockdown dates and the first case of COVID-19 outbreaks in meat processing plants. The dataset includes S&P 500, Google Trends, financial beta and data collected for 14 US publicly traded meat processing companies.FindingsResults show that nationwide events (e.g. announcement of the pandemic) had no statistically significant impact on average abnormal returns of meat processing companies. Individually, however, firms experienced negative abnormal returns. COVID-19-related events in individual meat processing companies had a temporary negative abnormal return in the days prior to the event.Originality/valueThis study has two main contributions. First, the authors estimate the effect of COVID-19 on the returns of meat processors. Second, the authors use Google Trends to estimate the expected stock markets returns of meat processing companies. This study provides insight to investors on the behavior of industry returns from events such as outbreaks that affect human health.

Bone processing is an urgent task of rational use of meat industry waste. Disposal of cattle bones can be carried out by different methods. Various methods are used for processing bone raw materials, such as mechanical processing, chemical hydrolysis, ultrasonic processing, etc. Processed meat and bone raw materials in meat and bone paste are chemically exposed to ascorbic acid (0.05 M, 1 h, 25 ° C) and pepsin (pH 2.0, t=10...40 ° C, τ=1...8 h). This allows you to reduce the mass of bone particles in meat and bone paste by 70%. Meat and bone paste subjected to enzyme processing can be used in the technology of meat products.

This study has analyzed food supply chains from the circular economy viewpoint with a focus on knowledge hiding. In this paper, we examine the practice of hiding knowledge among stakeholders, in which dimension, what this knowledge is and whether there are differences among specific groups of stakeholders. This is applied to distributors, producers, consumers, retailers, suppliers and farmers working within the meat industry in Turkey. It shows how information hiding affects the traceability of food supply chains and circularity in the meat industry. Three different theories have been examined in this paper. Stakeholder theory helps to analyze traceability of food supply chains among stakeholders; the theory of industrial symbiosis aims to achieve an efficient circular food supply chain through 9R (refuse, rethink, reduce, reuse, repair, refurbish, remanufacture, repurpose, recycle, recover) strategies by adopting traceability; the information theory is a key enabler to coordinate traceability from farm to fork to support a circular food supply chain. By using the theoretical lens, this paper sets out proposals for policymakers and managers in food supply chains to ensure traceability and transparency to achieve circular economy. Although some prior studies address knowledge hiding, information hiding hasn’t been examined with traceability and transparency dimensions in Circular Food Supply Chain (CFSC) in B2B business. This study attempts to fill this gap in the literature, improve theoretical understanding with our proposed framework and validating the impact of information hiding and reveal where knowledge is mostly hidden in terms of circular economy, stakeholders and 9Rs in the meat industry. A proposed framework for managers and policymakers based on a circular economy can bring social, economic and environmental benefits for the red meat industry in Turkey. Additionally, it offers a framework and recommendations for other countries and industries for possible adoption.

The use of certain types of microorganisms or their metabolic products is the basis for the development of new technologies, which on the one hand can contribute to the standardization of the production process and achieve uniform quality, and on the other hand to obtain quality and safe products with extended shelf life. On the world market for food and beverages, today can be find a wide range of commercial, fermented products in which production and sustainability certain microorganisms are participate. The interest in the new methods of biological protection of food, as well as the scientific principles for achieving health of the products has increased significantly in recent years. The increase in the need for quality and health-safe food has led to an increased interest in the use of starter cultures in the food industry, and especially in the meat industry. With the use of the starter cultures, good quality of the products is achieved. At the same time a safe product is obtained, where the use of the synthetic additives and theirs side effects on consumer’s health is completely eliminated.

PurposeThe study proposes Material Flow Analysis (MFA) methodology as a tool to measure and qualify food waste in the Italian beef supply chain in each stage of the food supply chain, from farm to fork. In particular, the authors attempt to: (1) measure resources consumption and waste generation toward companies' and policymakers' sustainable evaluations; (2) enhance consumers' education in the field of agri-food resilience and sustainability.Design/methodology/approachMFA is applied to the entire Italian sector of beef consumed as packaged fresh product in 2020, during the Covid-19 pandemic. The analysis regards bovine, which represent roughly one-third of the national meat flow. To collect data, bottom-up and top-down mixed approach is applied. Subsequently, MFA results are used to calculate the wastage-related losses in terms of embedded natural resources (e.g. water, energy).FindingsIn 2020, it results that the Italian meat industry slaughtered more than 1.15 Mt of bovine to produce approximately 0.29 Mt of fresh meat, 0.69 Mt of by-products and over 0.015 Mt of food waste at households, while 0.15 Mt of beef meat is destined to catering services and food industry (out-of-boundaries). In terms of hidden natural resources, it emerged that, on average, more than 94bn m3 of water, approximately 101,000 TJ of energy and over 11,500 t of PET and PE trays are required to sustain the entire beef system.Originality/valueThis research is one of the few studies proposing MFA methodology as a tool to measure food waste and hidden associated flows in the agri-food sector. This analysis shows its utility in terms of natural resources (water, energy, materials) and waste quality/quantity evaluation, hidden flows accounting and development of new educational strategies toward food waste minimization and sustainability at household consumption.

During the pandemic, Mount Pleasant, Texas became a hotspot for Covid-19 cases in the Hispanic community employed by a local meat packing plant and many other industries. An important consideration...

White oyster mushrooms (Pleurotus ostreatus) can be used as fillers sausages mix because the physical properties of chewy like meat and high fiber content. The main raw material of sausages is meat, so that rejected layer chicken meat can be used even though it has low quality of the meat and less liked by the consumer, however, as a food ingredient it still has potential to improve the quality. Therefore, to improve the quality and preferences of the consumer, it is necessary to innovate processed into sausages with the addition of a fiber source, namely white oyster mushroom flour. This study aims to examine the use of white oyster mushroom as a source of dietary fiber in sausage processing. The research materials used were white oyster mushrooms, rejected laying hens and spices. The experiment was designed using a completely randomized design (CRD) with 4 treatments and 3 replications, which included: without the addition of white oyster mushroom flour P0 (0%), the addition of oyster mushroom flour at the level of P1 (5%), P2 (10%), P3 ( 15%). Data were analyzed based on analysis of variance using Statistical Analysis System (SAS–Software). The results showed that the level of white oyster mushroom flour increased the organoleptic value of color, aroma and texture significantly (P

Aims To develop an oxygen sensor-based method for testing total aerobic viable counts (TVC) in raw meat samples and cattle carcass swabs, which is rapid, simple, affordable, provides good sensitivity and analytical performance and allows on-site use. Methods and Results The test uses the same sample preparation procedure as the established plate counting TVC method for meat samples and carcasses, ISO4833-1:2013. After this liquid samples are transferred into standard 25-ml vials with built-in phosphorescent O-2 sensors and incubated on a block heater with hourly readings of sensor signals with a handheld reader, to determine signal threshold time (TT, hours) for each sample. The method is demonstrated with the quantification of TVC in industrial cuts of raw beef meat (CFU per g) and carcass swabs (CFU per cm(2)). Calibration curves were generated, which give the following analytical equations for calculating the TVC load in unknown samples from measured TT values: TVC [Log(CFU per cm(2))] = 7.83-0.73*TT(h) and TVC [Log(CFU per g)] = 8.74-0.70*TT(h) for the carcass swabs and meat samples respectively. The new tests show good correlation with the ISO methods, with correlation coefficients 0.85 and 0.83 respectively. The testing requires no dilutions, covers the ranges 2-7 Log(CFU per g) for the meat samples and 1-7 Log(CFU per cm(2)) for carcass swabs, and has time to result 1-10 h with faster detection of more contaminated samples. Conclusions The sensor-based testing demonstrates simplicity, high speed, sample throughput and automation. It can provide a straightforward replacement for the conventional TVC tests, which are time consuming, laborious and have time to result of 48-72 h. Significance and Impact of the Study The method(s) can be adopted by the meat industry and research labs, and used to improve microbial quality and safety of meat products and processes.

In order to reduce the costs of energy sources, especially cooling plants in the summer period, it is proposed to develop a conceptual design of a solar power plant on the roof of the meat industry “Neoplanta” from Novi Sad. The conceptual design of a PV power plant with a power of 3 MWp is given and a simulation of the operation of one block of 12x20 PV panels in the MATLAB (SIMULINK) is performed. Also, a complete techno-economic analysis was performed, as well as the return on investment according to the applicable laws.

The quality and protection of meat is now a critical concern of the food industry worldwide, as it is related to economic development and public health. The high demand for meat processing has led the meat industry to monitor the freshness and quality of the products as expected by the consumers. It is essential to reduce the spoilage of meat products caused by chemical compounds in a manner that is sustainable and healthy. Therefore, the development and implementation of analytical methods for determining the quality and protection of meat have increased over the years. The present review was carried out using inclusion benchmarks to classify the previous articles published between 2010 and 2020, specifically related to the analytical method for detecting freshness in various meat samples. In this study, the research addresses the microbial spoilage of meat products, the chemical compounds that lead to the spoilage of the meat, and the methods used to quantify the meat’s freshness. A large section covers current techniques to detect meat freshness, including electrochemical, electronic nose and gas sensors, as well as optical biosensors. The concluding section outlines the status of current challenges, identifies current issues, and discusses future views.

Ensuring food safety is a legal obligation of the manufacturer or of the entity that places the product on sale. Traceability is one of the tools that are used to ensure food safety. It allows the withdrawal of a dangerous or non-compliant product from the market and determines the source of a threat. The aim of the study was to compare the functioning and effectiveness of traceability systems in selected approved meat industry plants. The system functioning in a large meat processing plant, in which the circulation of documents was implemented in a computer system, was compared with two smaller ones, in which paper documentation was carried out, but supported by a computer system. In these plants, the traceability system was based on internal procedures. Properly developed traceability procedures and simulations support and enable response in a crisis. Computer systems streamline and facilitate the traceability process. However, the comparative analysis showed that the use of paper records allowed for efficient identification of the source of the threat. The possibility of performing product traceability was confirmed in these plants. Internal markings and codes and documentation flow, staff training, and awareness proved helpful.

This research aims to determine the performance of the beef processing industry in Kefamenanu City District and to analyze the amount of added value generated from beef processing in Kefamenanu City District. This research was conducted in the MSMEs VIVI meat processing industry, Kefamenanu City District, North Central Timor Regency. This study used the Surfei method with quantitative descriptive analysis. The variables observed were the performance of the meat processing industry and the added value of beef processing. The application of the balanced scorecard concept in analyzing the performance of VIVI MSMEs shows that from a financial perspective it has a good performance with an infinite CR value; average NPM 8,216%; an average ROA of 15,39% and an average ROI of 2,24 times of the investment value. From the customer perspective, it has a good performance with 51,49% of general customers who are satisfied and 49,79% of partner customers who are satisfied. For the perspective of internal business processes and the perspective of learning and growth have a good performance, respectively, with a value of 60,76% and 54,86%, respectively. It is concluded that the value added of beef products per kilogram of output is Rp. 48.060.00 for shredded products and beef jerky products of Rp. 37.551.00.

The meat industry is one of the socially significant branches of the agro-industrial complex. The need for the development of the meat industry of the agro-industrial complex is explained by the growth of consumer demand for meat and meat products, the average degree of investment activity and relatively high rates of dependence on imports. The specifics of the development of the food and processing industry and, in particular, the meat industry, as well as the development of modern fundamental and applied research in the field of food raw materials and food products are closely and organically linked to the need to provide high-quality and safe food to the population of the country at this level of development of the agricultural sector in need of constant support from the state, and increasing effective demand, in order to ensure food security in Kazakhstan. The subject of the study. The analysis of indicators on the volume of livestock processing, meat and meat products production from 2017 to November 2020 was carried out and the main directions of the industry development for the future until 2025 were determined. The purpose and objectives of the study. Study of trends in the development of the meat industry of the agro-industrial complex, taking into account the general directions of "meat science" and related branches of the food and processing industry of the agro-industrial complex. The need to increase the production capacity of enterprises for slaughtering, primary processing of livestock and the production of meat products through the construction of modern high-tech specialized and combined enterprises (meat slaughterhouses, meat processing plants) and the reconstruction of existing ones is justified. The scientific novelty of the work consists in providing comprehensive mechanization and automation of production processes to increase productivity, and labor safety and compliance with strict veterinary and sanitary requirements that meet international quality and safety standards (increasing labor productivity by 10% due to comprehensive mechanization and automation of production processes and reducing the share of heavy manual labor).

Meat byproduct is rich source protein for hydrolysis. Pork liver is low value byproduct obtained from meat industry. Therefore, utilization of low value slaughterhouse byproduct enhances the income of meat industry, reduces the cost of disposal and environmental pollution. Physico-chemicals, colour profiles, lipid oxidation, the antioxidant and antimicrobial potential of liver hydrolysate (at three levels T1 = 0.03, T2 = 0.06 and T3 = 0.09% w/w meat emulsion) were comparatively investigated with control (without hydrolysate C = 0) and positive control (PC (BHT = 0.02% w/w meat emulsion)) in meat emulsion. Samples were stored at 4 ± 1 °C under aerobic packaging condition and were drawn at 2 days intervals for analysis. Results revealed that pH values increased significantly (P

Background and Aim: Brucellosis is a disease occurring worldwide. Although it is mainly a cattle disease, it is extremely dangerous for humans. Milk and meat can be contaminated with Brucella. The present study aims to examine the biochemical and physicochemical indicators of the quality of milk and meat obtained from cows positively reacting to brucellosis in comparison with healthy animals. Materials and Methods: Two groups of cattle meat samples (four muscles from different parts of the carcass) were obtained during slaughter at a specialized meat processing plant, and milk samples were examined from healthy animals (10 cows) and from cows positively responding to brucellosis (10 cows). For the milk samples, federal standards (GOST 32915- 2014 and GOST 25179-2014) and an atomic absorption spectrometer "Kvant-Z ETA" were used. To evaluate the chemical composition of the meat, the "Clover" apparatus and a tissue grinder (SM-3) were used. Results: In the meat of cows that positively responded to brucellosis, compared with that of healthy animals, the amount of dry matter decreased by 1.2 times, amino ammonia nitrogen by 1.01 times, proteins by 1.2 times, fat by 1.28 times, volatile fatty acids by 1.09 times, tryptophan by 1.25 times, oxyproline by 1.14 times, and protein quality indicator by 1.21 times. Conclusion: Despite the severity of brucellosis in cattle, the biochemical and physicochemical indicators of the quality of milk and meat obtained from the healthy and contaminated animals vary, although insignificantly.

The review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination of meat. Carcass cross-contamination most frequently occurs during skinning and evisceration since hides and the digestive tract are the primary sources of microbial pathogens. It is necessary to observe stringent sanitary and hygienic rules when performing these operations. Continuous cold chain management along all following stages of meat processing and control of the sanitary status of cold chambers during meat storage are of extreme importance. An increase in the microbial counts due to the high number of manual operations was observed during meat cutting, boning, and trimming. Subsequent stages of meat processing, including mincing, curing, the addition of spices, also promote significant microbial growth. Strict control regarding detection of dangerous pathogens, especially L. monocytogenes, is needed at this stage. In general, to minimize problems linked with meat and meat product safety, it is necessary to take timely measures on sanitary treatment of meat processing facilities, including the prevention of biofilm formation.

The current state, prospects for using and priorities in studying multifunctional protein lactoferrin (LF) in the food industry are discussed. Over the last decades, the studies of iron-binding, antibacterial, antiviral and antiparasitic properties of this representative of transferrins have determined quite a wide sphere of its use. The data on the lactoferrin composition, structure and activity are presented. The authors describe the modern methods for lactoferrin extraction and production from dairy raw materials both in the domestic and foreign productions using chromatographic methods for extraction and membrane methods for production. The practical experience in its application for food production, in particular, for meat and fermented dairy products, child and sports nutrition is discussed. An effect of technological process parameters in food production on the LF activity is highlighted. The study analyses an influence of new processing technologies such as high pressure or pulsed electric field in combination with classic methods for thermal processing and drying on the structure and activity of lactoferrin in food. The reviewed studies show that the use of lactoferrin in the meat industry, especially, in finished meat products, has limitations. The data presented in the review suggest a need for searching ways of lactoferrin introduction into meat systems to obtain functional products. One of the top-priority method for LF incorporation into meat products is LF encapsulation as one of the production stages.

Artificial preservatives have long been used by the meat industry to control chemical, microbial, and enzymatic degradation activities; and to enhance the shelf life, safety, and quality of meat pr...

The results of microbiological studies of air samples of refrigerating chambers of meat processing enterprises are presented. The quantitative composition of the air microbiota of the chambers of the refrigerating shop was studied. It has been established that the technological regimes for cooling meat in cooled chambers (t = +4 °C) and deep freezing chambers (t = -18 °C and -22 °C) have no bacteriostatic effect on the life activity of mold fungi. The developed disinfecting preparation (hydrogen peroxide (8.0 - 10%), acetic acid (10%), peracetic acid (5.0 - 7.0%), stabilizing additives, water) ensures the destruction of sanitary-indicative microorganisms in cold rooms meat processing plants when applied at a concentration of 0.05% - 60 minutes, 0.1% - 30 minutes, 0.15% - 10 minutes and does not have a toxic effect on meat raw materials that are stored in chambers of the refrigeration shop after disinfection.

Background: The microbiological quality of red meat produced from most of the food-processing plants in Egypt has always been questionable. Aim of work: This study aimed to examine the bacteriological quality of a restaurant in the Sohag University hospital environment (air, water; worker's hands, worker's clothes, and knives) beside the meat surfaces. Methods: Bacteriological examination was performed for air, water, worker's hands, worker's clothes, and knives, in addition to the meat surfaces. Mean total bacterial count; TBC, total coliform count; TCC, total fecal coliform count; TFCC, total Escherichia coli count, and total Staphylococcus aureus were carried out. Results: The obtained results revealed that the TBC, TCC, TFCC, and total E. coli counts were higher than the recommended standard for sanitary practices. In addition, we observed that worker's clothes contain more bacterial count than the hands and knives. The knives' swabs contained less bacterial burden but still higher than the recommended guidelines. In addition, 9 bacterial isolates were consistently isolated during this study including; E. coli, Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeroginosa, Enterobacter spp, Klebsiella spp., Proteus spp, Citrobacter spp, and Serratia spp. with varying percentages of frequency across the sampling points. Whereas, none of Salmonella spp. were isolated. Conclusion: the presence of pathogenic microorganisms in this study is of special concern and meat Hygienists should be fortified to review the processes involved in the environment surrounding the meat as well as meat processing of University restaurants in Egypt.

Ozone is a GRAS certified cost-effective and eco-friendly technology whose application in food industry is gaining momentum in recent years. It is a powerful oxidizing agent and has a broad spectru...

Taking into account the appearance of "new pathogens", persistent and uncultivated microorganisms, increasing the resistance of modern strains of microorganisms to disinfectants, increasing their antibiotic resistance and ability to biofilm formation, there is a need to study the microbial community of refrigerating chambers at meat processing enterprises in modern conditions, which was the aim of this work. The study of sanitary condition of the refrigeration equipment of a meat processing plants of the Almaty region of Kazakhstan was carried out by classical methods of microbiology and metagenomic analysis. Methods of classical microbiology allowed to identify the following microflora of refrigerating chambers of meat processing enterprises: bacteria Bacillus subtilis, Bacillus mesentericus, Pseudomonas sp., Sarcina flava, yeast Rhodotorula sp., mycelial fungi Penicillium sp., Alternaria sp., Mucor sp., Aspergillus sp., Chrososporum sp., Tamnidium sp. Metagenomic analysis showed that the bacterial microflora of refrigerating chambers is mainly represented by three phyla: Firmicutes (95.33%-97.94%), Proteobacteria (1.39%-1.02%), Actinobacteria (1.11%-0.63%) and their ratio depends on the temperature of the refrigerators well as on the observance of hygiene standards by personnel. The research results can serve as the basis for recommendations for improving the sanitary condition and safety at meat processing plants.

Increasing meat demand in terms of both quality and quantity in conjunction with feeding a growing population has resulted in regulatory agencies imposing stringent guidelines on meat quality and safety. Objective and accurate rapid non-destructive detection methods and evaluation techniques based on artificial intelligence have become the research hotspot in recent years and have been widely applied in the meat industry. Therefore, this review surveyed the key technologies of non-destructive detection for meat quality, mainly including ultrasonic technology, machine (computer) vision technology, near-infrared spectroscopy technology, hyperspectral technology, Raman spectra technology, and electronic nose/tongue. The technical characteristics and evaluation methods were compared and analyzed; the practical applications of non-destructive detection technologies in meat quality assessment were explored; and the current challenges and future research directions were discussed. The literature presented in this review clearly demonstrate that previous research on non-destructive technologies are of great significance to ensure consumers’ urgent demand for high-quality meat by promoting automatic, real-time inspection and quality control in meat production. In the near future, with ever-growing application requirements and research developments, it is a trend to integrate such systems to provide effective solutions for various grain quality evaluation applications.

The industry sector accounts for nearly a quarter of the total global final energy and heat makes up two-thirds of that parcel. Sectors such as food & drinks, steel, cement,ceramic and glass, among others represent a considerable part of the energy consumption thought their predominant electric consumption and thermal processes. The meat production industry corresponds to the food & drink industry one of the most representative manufacturing industry in terms of sales turnover and energy use in the European Union. Such is associated to considerable environmental impacts, namely on emissions of equivalent carbon dioxide (CO2eq). Within this sector, the main energy demanding systems arerefrigeration systemsand steam boilers, with the former being responsible for a great electric energy use within a meat production plant. In order to reduce the CO2eqemissions in an industrial plan and so to contribute to the promotion of industrial eco-efficiency, several improvement measures are proposed, which for instance include energy efficiency improvement measures (waste heat recovery technologies and strategies and cooling improvements), renewable energy integration (solar water heating systems and concentrated solar power) and alternative fuel integration (biomass andbiogasfuel integration). The paper presents the development of a framework for the assessment of eco-efficiency improvements widely applicable, namely to manufacturing industries. It has been applied to a case study —meat processing industry and the results have shown an increase of the eco-efficiency indicator up to 8.1% for theenergy efficiency measures, up to 22.7% for the renewable energy integration and 10.3% for alternative fuel integration. The research progresses subsist on characterisation of energykey performance indicators(KPI), improvement barriers, improvement of electric energy use inrefrigeration components,optimisationof carcass chilling processes, waste heat recovery and integration of renewable energy, alternative fuels and waste-to-energy technologies. A still existing gap is identified in respect to the benefits and correlation of the main improvement measures for manufacturing industries in the improvement of the eco-efficiency indicator.

The relevance of this topic of the article is associated with the need to automate and digitalize the branches of agro-industrial complex of the Republic of Kazakhstan, ensuring the country's food security and improving the well-being of the rural population. The main problems of the development of animal husbandry in the republic are considered. The structure of its production by farm categories has been analyzed. It has been determined that about 55% of the industry's products are provided by the households, which contain 55.3% of the cattle population. The purpose of the study is to justify the need to increase the volume of beef cattle breeding through the use of innovative technologies and digitalization of livestock farms, as well as the development and scientific confirmation of rational options and technical solutions for low-cost, environmentally friendly meat production technologies. The work uses the methods of economic and statistical analysis, which consists in summarizing statistical data, illustrative presentation of factual information, etc. Results – the authors state that meeting the existing high demand for Kazakhstani meat products in domestic and foreign markets currently requires a transfer and adaptation of highly efficient technologies based on automation and digitalization of production processes in livestock farming, taking into account the objective conditions in the regions of the country. The data on technology of organizing winter and cultivated pastures in cattle breeding, pasture rotation, seasonal rotations, preparation of scientifically grounded feeding rations, the choice of machines and equipment for the automation of technological processes are presented. An economic assessment of the effectiveness of creating model farms by levels of digitalization was carried out: basic, advanced, digital; indicators of labor productivity, payback period are calculated. The conclusions indicate the need to increase government support for the meat industry.

The aim of the article is to determine the relationship between the level of internationalization of food industry sectors and their economic and financial results. Unpublished CSO data for the years 2000-2017 were used. The data concerned the processing of fish, milk, meat, fruit and vegetables, beverage production, bakery and flour products, oils and fats, grain mill products, starches and starch products, ready-made feed and animal feed. To conduct the analysis, the internationalization intensity index calculated for individual food sectors was used. The analyzed sectors of the food industry were divided into 3 groups according to the intensity of internationalization. The most internationalized sectors were fish processing and the production of tobacco products, and the least internationalized sectors were milk and meat processing. In the next step, selected groups were compared in terms of economic and financial indicators. In order to confirm the statistical significance of the diagnosed differences, the Kruskal-Wallis rank sum test was used. The research confirmed that the increase in the internationalization of the food industry sectors mainly affects indicators related to the labor factor, technical progress and asset productivity.

Background: Meatpacking is dirty, dangerous, and demanding work. In the United States, the industry predominately employs people from racial/ethnic minority backgrounds and immigrants, with 45% of the workforce identifying as Hispanic/Latino. Little is known about how the work environment affects worker engagement in health-promoting activities; however, occupational health professionals are uniquely positioned to advance worker health, safety, and general well-being. Methods: Hispanic/Latino meatpacking workers with work-related musculoskeletal pain and active health concerns were recruited to participate in a study to explore health, health behaviors, and the work environment. Five focus groups ( N = 28) were conducted in Nebraska between March 2019 and February 2020. Thematic analysis using the Health Belief Model constructs was used to explain workers’ health behaviors including utilization of occupational health services at their workplace. Findings: Workers believed that there was little they could do to prevent and treat health problems. They understood the perceived threat of health problems and the benefits of self-care, but the perceived barriers often outweighed the benefits. The workplace had few prompts to motivate or incentivize self-care both in and outside of work. In addition, workers did not trust the occupational health office and saw few benefits to accessing services. Together, these conditions resulted in low self-efficacy and limited engagement in health-promoting behaviors. Conclusion/Application to practice: Occupational health professionals should promote Total Worker Health and foster trust by providing culturally, linguistically, and literacy appropriate services and by identifying opportunities and reducing barriers for workers to engage in activities to promote their health, safety, and well-being.

The article describes the problems in assessing the safety of raw materials in the meat processing industry and ways to solve these problems. The issue raised is important from the industrial safety point of view. The purpose of the article is to analyze biological hazards as an element of the procedure of checking the criterion of the examination’s effectiveness when accepting raw meat at a meat processing plant. Subject of research: raw meat accepted at the meat processing plant, "decision tree" at the stage of raw meat acceptance, initial and residual proteolytic microflora, control-critical points of veterinary-sanitary expertise. Materials and methods. General scientific methods of cognition are applied: analysis, synthesis, abstraction, deduction. For the study and comprehensive analysis of its object monographic, as well as a special method of research, an abstract-logical one, are used. In the course of performance of the work, microbiological methods of research are used: microscopy of preparations, inoculation on nutrient media. The information base of the research consists of the legislative and regulatory acts of Ukraine and the Regulations of the European Union in force, Codex Alimentarius standards, scientific works of domestic and foreign scientists, the authors' own observations .Results of research. The research was conducted in the laboratory of Lityn Meat-Packing Plant, in Vinnytsia Region. Identified hazards found at the stage of acceptance of raw materials are controlled by veterinary examination, namely the points of veterinary and sanitary control. Examination of raw materials takes into account the control of biological, chemical and physical factors in obtaining raw materials, purchase and processing, preparation for production, distribution, sale and consumption of the finished product. In the conditions of the enterprise LLC Lityn Meat-Packing Plant the procedure of identification of dangerous factors at the stage of acceptance of raw meat was carried out and 4 control points were established. Scope: the results of the study are recommended for use in meat processing enterprises.

PurposeFood supply chain theory and practice generally assumes that the business practices and processes involved are ethical, legal and value-adding when this is not always so, as demonstrated by the ongoing 2013 horse-meat scandal. Although it is ostensibly a UK-based affair, it encompasses the meat processing industry across Europe. This study, thus, aims to examine supply chain criminality and to highlight “scandal scripts” which amplify underlying issues.Design/methodology/approachA systematic review of extant literature on the scandal adds to that body of work, updating the existing narrative to include a detailed analysis of convicted “industry insiders”, highlighting supply chain issues involved in the frauds. Micro-stories of businessmen involved are presented to enable an empirical exploration of their illegal involvement in the meat trade. Using storied data from accounts of the scandal as contemporary examples, emerging themes and issues are outlined through a mixed methods qualitative approach consisting of ethical covert research, using documentary research strategy underpinned by narrative inquiry.FindingsMedia coverage perpetuated various myths notably that the fraud was carried out by “shadowy”, Eastern European “mafia figures” exploiting the extended food supply chains. The analysis is aided by the use of media hypothesis. Far from being a mafia-inspired fraud, the criminal activity was organised in nature and committed by insider businessmen. The findings demonstrate that supply chains are complex and require an understanding of storied business practices, including the ethical and illegal.Research limitations/implicationsFrom an academic perspective, there are implications such as the dearth of academic research and policy-related studies into food fraud possibly because of the difficulty in obtaining data because of access to such enterprises and entrepreneurs necessitating reliance upon documentary sources and investigative journalism.Practical implicationsThere are distinct policy implications, particularly the need to legislate against international criminal conspiracies and everyday ordinary organised food frauds perpetuated. Lax penalties do little to prevent such crimes which need to be taken more seriously by the authorities, and treated as major crime. In formulating food laws, rules and regulations, greater cognisance should be taken to consider how supply chains in the food industry could be better protected from predatory criminal actions.Originality/valueThis novel qualitative study will enable academics and practitioners to better understand illegal enterprise, food fraud and risk management from both operational and supply chain perspectives and will be useful to investigators by furthering our understanding of entrepreneurial practice and morality in the food industry.

Aim. The presented study aims to substantiate the strategic role of B2B e-commerce tools for agro-industrial holdings in the Russian meat industry.Tasks.The authors identify global and national trends and patterns that increase the importance of e-commerce in the exchange of goods between companies; determine the role of B2B e-commerce tools in the strategic management systems of agro-industrial holdings; illustrate the strategic importance of B2B e-commerce tools for the development of agro-industrial holdings.Methods.This study uses the theory of strategy and the strategizing methodology developed by foreign member of the Russian Academy of Sciences (RAS), PhD in Economics, Professor V.L. Kvint to evaluate the role of B2B e-commerce tools in the strategies of agro-industrial holdings in the Russian meat industry. The positive effect of these tools on the population’s quality of life is highlighted as the main reference point of any strategy.Results. Global trends in the fields of robotics, digitalization, and global epidemics are increasing the importance of e-commerce, including in the meat industry, where agro-industrial holdings have a high potential to take leading positions. The urgency of seizing this opportunity is emphasized by the complex economic, political, and epidemiological situation that dictates the need for the strategic modernization of business. The theory of strategy and the strategizing methodology developed by V.L. Kvint define innovation as a source of strategic advantage. When considered from the perspective of Schumpeter’s concept of new combinations, B2B e-commerce tools can serve the purpose of reorganizing and developing a new sales market, making it possible to accelerate turnover with partners, increase the speed of demand analysis and sales management, optimize a number of key business processes, provide a flexible pricing policy, improve the image of enterprises, and create a strategic supply of demand for emergency periods.Conclusions. The introduction and use of B2B e-commerce tools can provide a number of competitive advantages for agro-industrial holdings, increasing their sustainability during emergency periods and improving the physical and economic accessibility of meat products to consumers.

Background Carcass evaluation is a key process to ascertain the value and the quality characteristics of the animal at slaughter. In addition to being the base for monetary transactions between livestock producers and meat processors, in some countries, this evaluation also helps to determine the market allocation of cuts. Recent advances in non-invasive techniques are being tested for their potential to improve classification and grading systems in the meat industry. Scope and approach In this review, global grading and classification practices for pig, sheep and beef carcasses are discussed along with the latest technological developments in objective carcass measurement. We discuss a number of studies predicting marketable attributes such as yield (lean and saleable meat yield), eating quality attributes (inter- and intra-muscular fat, meat and fat colour) and carcass dimensions (skeletal structure, ribeye area). Technologies based on x-ray, nuclear magnetic resonance, video image analysis, ultrasound, bioelectric impedance and spectroscopy are discussed, along with recent developments and their possible future adoption. Key findings and conclusions Dual-energy x-ray absorptiometry and magnetic induction technologies have been commercialised for the sheep and pig industries, respectively. X-ray technologies and updates in video image analysis could go beyond grading to improve yield and cut dimension predictions. Some technologies could improve process efficiencies through cut sorting and enabling robotic cutting, while also enabling improved value-based payment systems. However, there are challenges associated with their implementation in meat processing plants and further research and development is required in some areas.

The object of research is meat processing enterprises on the example of Ukraine.One of the most problematic areas is the reduction in total beef and pork production.This negatively affects the development of the industry, which loses the opportunity to develop, create new jobs, enter the international market. In the course of the study, general scientific and special methods were used. For example, the monographic method, methods of statistical grouping and correlation-regression analysis, as well as the graphical method were used to comprehensively study the current state of meat production. The grouping method was used to determine the influence of various factors on the level of efficiency in the production of different types of meat, and the comparison method was used to carry out a comparative analysis of the production of meat products in different time periods. It is shown that in the general structure of agricultural production livestock products during 2015–2019 ranged from 24.1 to 20.9% of the total. The largest percentage in this structure was occupied by breeding farm animals.The smallest share in this production is occupied by beef and veal. And its production continues to fall. Negative dynamics was also observed in pork production. The production of sausages is relatively stable. The largest volumes of production were provided by chicken. The Ukrainian market of meat and meat products is closely connected with the development of raw materials for the industry. The total number of farm animals by farm category is declining, excluding poultry. The wholesale turnover of meat and meat wholesalers has been growing every year. Raw material production and processing are closely interrelated. Today, it is extremely important to reconcile the interests of producers and processors so that the market is predictable, has a defined development strategy, focused on increasing domestic consumption and to realize the export potential of the meat industry.

Canada's unemployment rate increased rapidly in the spring of 2020 in response to strict public health measures. Low‐wage workers were hit particularly hard, including restaurant workers. The production and distribution of food being essential and agri‐food supply chains being resilient, other workers in the agri‐food sector were less impacted by public health measures and the pandemic. Employment in grocery stores remained steady and employment of agricultural workers, including temporary foreign workers, proved more robust than expected. Dealing with contaminated workers proved challenging in meat processing plants. Temporary plant shutdowns and slowdowns created livestock queuing problems and temporary increases in meat prices. The federal and provincial governments implemented several programs to mitigate the pandemic's adverse effects on labor markets. The pandemic will have permanent effect on labor markets, but with unemployment rates falling rapidly across Canada, recruiting and retention remain the main labor issues in agriculture.

Nitrate and nitrite salts are important food additives that improve quality, safety and shelf life of meat products. Although their use is regulated, the concern about the use of E-number additives have been pushing researchers and professionals of the meat industry for alternative strategies to ‘clean’ the label of meat products produced with nitrate and/or nitrite salts. Natural extracts from cruciferous vegetables is an interesting strategy to overcome this challenge due to their high nitrate content. This review aims to discuss the main sources of nitrates among cruciferous vegetables and also their technological as natural additives in the production of cured meat products.

Health concerns have motivated salt reduction on diverse foods. Salt in processed meat usually reach high levels, and its reduction is not an easy task, due to its preservative action and expected sensory characteristics in them. Meat industry is looking for alternative solutions for both salt reduction and replacement. The curing time needed to reach the required salt content in meat products can be reduced by the application of ultrasound. Ultrasound technology has been applied for brining, marinating, tumbling, and cooking, with promising results as a useful strategy to reduce the salt content in meat products, such as dry-cured ham, bacon and chicken breast. However, ultrasound parameters should be optimized for each meat product, because structure and composition are diverse among products and the US effects be different. The purpose of this review is to highlight and summarize recent studies on ultrasound application to obtain low salt meat products.

Background Livers, by-products from animal processing, serve as an excellent source of high-quality protein and bioactive enzymes. The need for animal protein resources encourages the search for and use of unconventional supplies. However, animal livers are commonly sold unprocessed at a low price since their unique properties and high-value utilization have not been fully explored. Fully use of animal livers provides an opportunity to utilize existing resources of food protein to the utmost and reduce the environmental pollution from the meat production when these raw materials not properly processed. Scope and application Efficient and environmentally-friendly extraction of liver protein and its hydrolysates, biological activities and potential applications are reviewed in this contribution. In addition, value-added utilization of liver protein and its hydrolysates are discussed. Furthermore, certain liver proteins, bioactive enzymatic hydrolysates and natural enzymes, as well as their potential utilization in agriculture, food, and medicine are evaluated. Key finding and conclusions: Innovative technologies guarantee effective conversion of animal processing by-products into biologically active protein hydrolysates and procurement of high activity proteases. Animal liver protein and its hydrolysates have attracted much interest due to their broad applications in food, healthcare, animal feed and veterinary products. However, there is a need for intensive research on biological activity of liver protein and its hydrolysates in organism as well as on the regulation in animal by-products. Therefore, liver protein and its hydrolysates produced at industrial level would offer a value-added product for meat processing industry, and helps achieving resource sustainability.