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8/6/2019 Technological Innovation in the Meat Industry inovação tecnológica carne indústria FMV 26042001
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“Technological Innovationin the Meat Industry”
António António JJ FF RaimundoRaimundo & & LuísLuís RaimundoRaimundo __________________________________________________ __________________________________________________
HealthyHealthy animalsanimals forfor foodfood productionproduction:: anan EuropeanEuropean perspectiveperspectiveIIII II I PIP CourseCourse onon “Qual ity “Qual ity Assurance Assurance of o f MeatMeat Products” Products” Faculdade de Medicina Veterinária, Lisboa, PortugalFaculdade de Medicina Veterinária, Lisboa, PortugalMarch 26March 26thth, 2001, 2001
A list of innovations
and a product development scheme
8/6/2019 Technological Innovation in the Meat Industry inovação tecnológica carne indústria FMV 26042001
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ConceptualInnovation
Improving
“Working”*
Technology
contents
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ConceptualInnovation
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Education & Training - WHY?
“On what do we spend our lives?”
On what does an “Average European”
spend his/ her time during
an “average” life of 70 years?
Science et Vie/Isabel Stilwell - DN Magazine
8/6/2019 Technological Innovation in the Meat Industry inovação tecnológica carne indústria FMV 26042001
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We spend 6-7 yrs Eating ca. 10% of 70 yrs.
560 days cooking ca. 2% of 70 yrs.
= We’re dealing* w ith food
for about 7-8 ,5 yrs.
Education & training
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Education & Training
No* training
Skewed* training & education
Education/Attitudes/Responsibility
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Education & Training
Fight consumer ignorance
Fight for general w orker (citizen) education
Adapt training objectives to w orking events
Individual worker - continuous on-job
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FocussingEducation & Training on:
Food Safety
Worker responsibility
Personal hygiene and safety
Understanding of principles of technology
...
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Industry’s Image & Public Opinion
Improvement of ethical image
Supply public opinion with correct
points of view
Urban Consumers are unaware of rural andindustrial environments:
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Linking Know ledgeLINK:
Tradition
Empiricism/Know-how/experience
/ acquired sensitivity
& Process engineering and control and meat science
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Link ing Know ledge
to Assure Control
Food Safety
Yield ... Prof it
Product characterist ics as a whole*
Worker we ll being
Ethics ... Environment ... ...
OVER:
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Traceability
Improve accuracy of traceability in food safety
Adapt to tracing of originality of “traditional”
/ biomolecular characterization
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Improving
“Working”*Technology
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Welfare aspects
Regarding animals as biological entities,
not just commodities
Look at welfare as a quality (yield and othercharacteristics) factor
Welfare and FOOD SAFETY
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Imaging technology
Physics/ material density and other
physical properties
....
Improve Measurement of Carcass Quality
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Improve Measurementof Meat Quality
Prediction of final meat quality
Improve sorting/ Usage of meat w ith
different characteristics as soon as
possible in the production chain
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Automated cutting & deboning
Adapt to industry, w ithout losing
product characterist ics due differenttechniques
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Stabilization Technology
Improve heat processing treatments
Use/ apply different heating methods
Heating
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Knowlegde on control of i ce cryst il izat ion ...
Improvement in savings in energy
Improvement in rate of f reez ing
Improved process control ...
High-pressure technology + low temperatures to controlfreezing and thawing of foods
Stabil ization/Freezing
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Stabil ization/Heating
Optimization, to achieve stabilization* objectives,while maintaining nutritional molecules andorganoleptic characteristics
Use of packaging materials before heating / sous-vide
(avoiding contamination + yield)
Application of variable temperature treatments ratherthan a fixed max. Temp.
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Application of microw ave heating
Electrical resistance heating (Ohmic)
Infrared heating
Pulsed light
...
Stabil ization/Heating
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Microwave heating
Rapid heating
Rapid in-depthheating
For packaged food
Homogeneity?
Slow cooling
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Electrical resistance heating Continuous heating
Pasteurization
Sterilization
Asseptic packaging
Very rapid
Even heating
Slow cooling
Heat regeneration
Ohmic Heating
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Infrared Heating
By radiation
Efficient heat transfer
No heating of
surrounding air
Uniform , rapid
Compact, automatic:
drying, thaw ing,
pasteurization, grilling
Difficult heatregeneration
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Pulsed Light Flash of sunlight-like light
Certain spectra = bactericidal power, higher
than UV light
Probable potential for treating meat
_________________________________
BUT, kil l ing effect on m.o. - l imited tosurfaces and transparent media
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Vacuum cooking of raw materials and/ or foods in heat-stable*
vacuum pouches under conditions of temperature and time
For ready-made meals/ catering
Alleged better quality/sensorial/nutrional
Long time/ Low heating = thermal damage
Semi-continuous
Shelf-life 0ºC Hurdle technology
Stabilization/Sous-vide*
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Stabil ization/Irradiation Good quality can be
obtained
Ensures safety/ food-borne pathogens
?Future?
In combination w ith other
methods*
Effect on sensorialcharacteristics
Acceptabil ity byconsumers
Access to irradiation
plant
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Stabil ization/Microbiology
BIOPROTECTION
Relate w ith HURDLE TECHNOLOGY...
Starters/ increased control in industrial
environments*
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Stabil ization/Microbiology Bacteriocin production
Protective cultures/ strains(active inactive) Competitive exclusion
Probiotic microorganisms
Predict ive microb iology ... BIOSENSORS
New technology/ New “emergent” problems
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Reduce pollution due to packaging w aste materials
Research edible coatings/ starches, prot., waxes
(Limitations moisture sensitive)
Look into migration of molecules from packaging materials
into the products
Active packaging ... oxygen scavengers ... components ...
MAP Vacuum ...
Stabil ization/Packaging
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Computerized systems
Information flow*
Computerized operations
Process control
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Innovating
ontrends
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Innovation on “traditional products”
An opportunity to diversify sales
Offer different tastes
Assure regional gastronomy and tourism
Creation of self-employers
...
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Functional foods
Ageing Population = “Geriatric P roducts”
Diversification of sales
Answ er to specific consumer needs/
nutritional awareness
...
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Species Consumption
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Diversification of sales
New slaughtering, cutting and deboning
techniques
New tastes ... Nutrit ion
New problems
...
Species Consumption