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

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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

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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