Meat Production Research Papers - Academia.edu (original) (raw)

The story of the development of bacon curing technology merged with the present-day account of friends setting up a bacon plant in Cape Town. I decided to use selected events from the story of our bacon company, re-cast them in the late... more

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- Meat Science, Food Science, History of Science, Food History

Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyze the influence of different oils and herbs during marination process on the nutritional, textural and sensorial characteristics of the final grilled sirloin samples. In order to fulfill this goal, methods like GC-MS, HPLC/DAD/ESI-MS, HLPC-RID were performed to quantify fatty acids, phenolic acids and organic acids, respectively. Textural and sensorial analysis were made through CT 3 Texture Analyzer and hedonic test. The results showed a highly improvement of the meat grilled samples in phenolic acids, textural and sensorial characteristics. Pearson values indicate strong positive correlations between raw marinated samples and grilled ones regarding their content in phenolic acids. Hardness, chewiness, gumminess decreased during marination, meanwhile, resilience, and cohesiveness increased their values. Sensorial analysis highlighted that meat samples marinated with olive oil and rosemary during 120h reached the highest hedonic score among tested samples.

- by Simona Chis and +3
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- Herbs, Meat Production, Marination of Meats
- by Annette Leiderer
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- Science Communication, Food and Nutrition, Butchery, Meat Production

- How meat consumption in the West is ruining the planet more than any other human behavior, through inefficient resource consumption, pollution, and deforestation. - Why global capitalist development and the export of Western lifestyles is exacerbating the already dire situation. - Why a societal adoption of a plant-based diet is our only hope for fighting climate change. Those of us who can physically and financially go vegan are responsible for doing it.

- by Emily Eisner
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- Globalization, Climate Change, Environmental Pollution, Global Warming

As a response to the varied environmental, public health, and animal welfare challenges of contemporary animal food production, advocates of plant-based and cell-based animal food alternatives have championed those products as key to feeding the growing global population. This review offers an overview of key arguments in favor of and in opposition to animal product alternatives, and from there situates the debate within literature on food system change. It concludes that animal product alternatives are most likely to be incorporated as reforms within the corporate food regime and are generally incompatible with food sovereignty perspectives. Whether animal product alternatives could align with the food justice approach, however, is less clear. An agenda that operationalizes plant-based and cell-based animal product alternatives through a lens of "food tech justice" might offer a productive path forward for food system health, equity, and sustainability.

- by Garrett Broad
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- Geography, Food Systems, Food and Nutrition, Food Sovereignty
- by Mohammad Rifky
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- Veterinary Medicine, Animal Science, Meat Science, Food Science
- by Troy Vettese and +1
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- Climate Change, Veganism, Deforestation, Meat Production
- by omer abdelhadi
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- Agronomy, Agriculture, Animal Production, Meat Production

A novel technology-enabled and cost-effective face shield has been designed to protect the user’s face and mucus membrane area from infectious, biohazardous, or pathological COVID-19 aerosols by creating a protective Dynamic Ingress Barrier which blocks and transports aerosols away from the often breached and problematic periphery of mask/respirator protective zones. Additionally, this new PPE technology is designed to enhance air particle's flocculant properties by disrupting the structural integrity of the coronavirus electrostatic double layer and reducing its electrokinetic potential before accelerating it into the airspace. Thereby increasing its ability to flocculate with active viral aerosols, and subsequently, settle out of the airspace for cleaning, or capture via a filter. Finally, this enabled PPE technology facilitates contact tracing which, combined with other features, will prove to significantly reduce COVID-19 R(0) by minimizing a specific mode of transmission and addressing the OSHA Hierarchy of Controls on multiple levels.

- by Tarique J Rashaud and +1
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- Healthcare, Airline Industry, K-12 Education, Meat Production
- by chris otter
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- Political Economy, British History, Food History, History of Animals

Meat production involves a range of harms to animals and the environment. There is thus a good case to move away from meat production in our food system. However, people value meat, and this gives us both principled and pragmatic reasons to pursue food systems without the animal farming of today's food system, but which still incorporate meat (or meat-like products). However, meat alternatives also raise ethical questions. After exploring the case for adopting meat alternatives (relative to both a system incorporating slaughter-based meat and a fully plant-based system), this chapter reviews some of the ethical challenges raised by three possible meat alternatives: Plant-based meat, cultivated meat, and insects.

- by Josh Milburn
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- Animal Ethics, Food ethics, Animal Rights, Ethical veganism
- by Papabrowne Uoo
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- Meat Production

This opinion paper asks: Could civilization as we know it be fed directly from wild nature, substituting livestock for wildlife as a food source? A diversity of herbivores, hunted in the wild could act as a large-scale sustainable food supply, solving a host of secondary problems by swapping huge areas of monocultural fodder-crop fields for wild ecosystems. Dubbed the wild food-system (WFS)-hypothesis this novel form of land use, is approached as a potential alternative to the modern widespread systems of meat production. The technique is comparable to sustainable fishing on land. If proven sustainable and productive, WFS holds the potential of restoring enormous areas of farmland back into wild ecosystems. This could redefine the terms of land- distribution and be a gamechanger in biodiversity conservation, food security and carbon sequestration. In order to work, obviously, WFS would need to be sufficiently providing. Crucially, a new body of literature show that wild ecosystems until around the rise of agriculture might have supported wildlife in quantities and densities far higher than today. The “agricultural densities” of wildlife s rested on extirpated ecological functions that may be revived by active restoration and rewilding. This paper estimates the productivity of WFS from several anges: There are cases of productive and sustainable utilization of wildlife as food source on intermediate scale, indicating WFS could be possible. Furthermore, the defining traits of wild plant communities seem to boost net productivity and stability compared to agricultural plant communities. It is estimated that maximum sustainable yield for a wild food-system in Northern Europe roughly equates the yield/area in extensive livestock farming. It is concluded that by adhering to key ecological rules, the output of WFS could possibly be generous yet completely sustainable. Will WFS work? There are grounds to warrant further discussion and analysis of WFS´ potential, but lack of empirical data leaves the question open.

- by Niels Isak Appel Plum
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- Ecosystems Ecology, Climate Change, Complex Systems, Agriculture

Physico-chemical tests on Meat and
Meat Products
Preparation of Sample
Determination of Nitrite A - Alternate
method for Determination of Nitrite
Determination of Ascorbic acid
A - Alternate method for Determination of Ascorbic acid
Determination of Total Phosphorous
Test for presence of Polyphosphates
Determination of Glucono - delta -
lactone
Additional tests
Total Fat
Total Protein
Tests for determination of physico-
chemical quality of meat and meat products:
Determination of pH
Determination of Extract Release Volume
(ERV)
Determination of Meat Swelling Capacity
(MSC)
Determination of Total Volatile Basic
Nitrogen (TVBN)
Determination of Picric Acid Turbidity
(PAT)
Determination of dye reduction capacity
Frozen Fish
Preparation of Sample
Determination of Total Volatile Bases
Determination of Histamine
A - Alternate method for Determination
of Histamine
Dried Fish
Sampling
Determination of Moisture
Determination of Sodium Chloride
Determination of Ash insoluble in dil
Hydrochloric acid
Canned Fish
Preparation of sample
Determination of Acidity of Brine
Modified Starches in packing medium
Determination of Ascorbic acid
Determination of Polyphosphates
Determination of Sulphur Dioxide
Introduction
Meat speciation using DNA-based
molecular techniques
Isolation of DNA from tissue/ meat
samples
Comprehensive DNA-based methods for
meat speciation
Method 1: Polymerase Chain Reaction
(PCR)
Species-Specific PCR
Multiplex PCR
Method 2: Restriction Fragment Length
Polymorphism (RFLP)
Method 3: Forensically Informative
Nucleotide Sequencing (FINS)

- by Farhang Awlqadr
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- Meat Science, Food Science, Food Safety, Food Security and Insecurity
- by Ramon Harvey
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- Islamic Law, Halal food, Islamic Studies, Meat Production
- by Mohammad Rifky
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- Health Sciences, Meat Science, Public Health, Quality Control

This paper provides a review of the most recent works in electronic noses used in the food industry. Focus is placed on the applications within food quality monitoring that is, meat, milk, ﬁsh, tea, coffee and wines. This paper demonstrates that there is a strong commonality between the different application area in terms of the sensors used and the data processing algorithms applied. Further, this paper provides a critical outlook on the developments needed in this ﬁeld for transitioning from research platforms to industrial instruments applied in real contexts.

- by Ganesh Kumar Mani
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- Meat Science, Thin Films, Food Quality and Safety, E-Nose
- by Jude (Judith) Capper
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- Dairy Science, Productivity, Agriculture, Environmental Sustainability
- by Yunus Zakaria
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- Meat Production
- by Cakrawala Peternakan and +7
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- Meat Science, Poultry Science, Seafood processing, Poultry Meat
- by Mark and Jenny Woolfe
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- Meat Science, Poultry Science, Poultry Meat, Film

Reproduction is the luxury function of mammalian bodiesand has got the last priority in nutrients partitioning in dairy animals, after lactation and health.Appropriate intake of nutrients, associated with desirable concentrations of blood metabolites, especially glucose, is needed for a normal reproductive cyclicity. The interaction between reproduction and nutrition becomes critical during the postpartum periods in high yielding dairy animals when most of the nutrients are utilized for lactogenesis and little are left for supporting reproductive activities.The primary objective of rearing dairy animals has been the production of milk. Selective breeding has been in practice and lactation has been considered as the most important economic trait. The two traits of lactation and reproductive efficiency have been found to be associated with each other; hence the selection for milk yield also led to enhanced fertility. However, beyond certain levels of milk production the drain of nutrients from the circulating blood results in cessation of reproductive process. The declining fertility with the enhanced lactation yield during the last several decades has been found both under total mixed ration in the USA as well as pastoral feeding in the New Zealand. The postpartum initiation of lactation coincides with a decreased feed intake and the animals enter into a state of negative energy balance (NEBAL). The energy deficiency is met out by the process of lipolysis, leading to loss of body condition score (BCS). Pulsatile release of LH and response of the follicle to LH surge are hindered. Such a condition leads to a delayed ovulation and lowered conception rates. Plasma levels of insulin-like growth factor-I are directly related to energy status and is critical to ovarian follicular development. During the early NEBAL period, the ability of follicles to produce sufficient estradiol for ovulation seems to depend on the availability of insulin and IGF-I in serum and the changing energy balance profile. Leptin has been discovered as a product of white adipose tissues, reflecting the energy status of the body. Leptin concentrations are lower during a declining BCS and vice versa; being favorable during the rising concentrations. Hence leptin has been called as the permissive factor for the reproductive process. The animals get out of NEBAL when the nutrients intake exceeds utilization and the BCS starts raising. It leads to resumption of ovarian cyclicity and conception. Poor nutrition and weight loss in cattle causes a decrease in blood progesterone concentrations. One possibility is that greater milk production in dairy cattle is negatively affecting blood progesterone concentrations and causinginfertilityindairycows. Lower plasma concentrations of progesterone have been reported in cows with higher milk yield. There are several potential mechanisms for decreased progesterone in highproducing cows. Progesterone concentrations in blood are determined by rates of secretion, metabolism and clearance through liver. In dairy buffaloes, crude protein intake (CPI) was positively correlated with the postpartum estrusand ovulationintervals (POI). CPI excess torequirements was lower in animals which expressed oestrus than those which remained anoestrus. Prepartummetabolizable energy (ME) intake was higher in animals observed in oestrous than those remaining anoestrous. The animals resuming to oestrus had a narrow and almost constant CP/ME ratio, while the anoestrus animals had a widely fluctuating ratio, ranging from 10.7 to 13.1 g/MJ. CP/ME was related positively with POI. Increasing energy intake increased BCS (r=0.16) and duration of expulsion of placenta(r=0.19) and discharge of lochia (r=0.24) but decreasedpostpartum ovulation interval (r=-0.27, p<0.01).Reproductive process is regulated by the hypothalamus-pituitary gonadal axis and it functions only if the hypothalamus pituitary adrenal (or stress) axis is silent. Dairy cattle face the challenge of stress associated with higher metabolic rates, lactation, higher ambient temperatures and malnutrition. Oxidative stress results due to imbalance between the production of reactive oxygen species in higher quantities than their clearance through the antioxidant system. It causes damage to the cellular function, decreasing the production of hormones and gene products boosting the reproductive process. Antioxidants nutritional supplementation helps the dairy animals in maintaining reproductive activities.

- by Muhammad Subhan Qureshi
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- Meat Science, Dairy Science, Stress physiology, Animal reproduction

This study has assessed the array of harms ranging from animal welfare, environmental and public health implications induced by the intensive rearing of livestock. In light of this, the socioeconomic dynamics of contemporary society have been assessed against the backdrop of these harms. Subsequently, it has been argued that the origins of these harms are deeply entangled in socioeconomic processes inherent to a capitalistic world society.

- by Lisa Overmars
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- Green Criminology, Capitalism, Public Health, Farm Animal Welfare

I argue that eating meat is morally good and our duty when it is part of a practice that has benefited animals. The existence of domesticated animals depends on the practice of eating them, and the meat-eating practice benefits animals of that kind if they have good lives. The argument is not consequentialist but historical, and it does not apply to nondomesticated animals. I refine the argument and consider objections.

- by nick zangwill
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- Applied Ethics, Animal Ethics, Environmental Ethics, Animal Rights/Liberation

The aim of the paper is to show why butchers are almost absent in the Sienese civic statute of 1309-10 (written, for the first time, in vulgar tongue). Describing the relations between butchers and municipal authorities from the end of the XIIIth century until the writing of the statute, the paper shows how the butchers' guild was finally gaining a central role in the political urban framework, after several abolitions and punishments. The main issues analyzed are: on the one hand the controls on butchers' activities within the livestock market and the shops, and those on meat retailing in order to assure urban meat supply; on the other hand the strategies of resistance put in place by butchers to control the supply and cause price rise. The statute of 1309-10 has a little to say on the hard clash between butchers and civic authorities in that period. The ‘image’ recorded in that text is thus intentionally distorted, in order to preserve the negotiating table existing with the powerful and necessary butchers’ guild.

- by valentina costantini
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- Medieval History, Medieval urban history, Food History, Popular Politics

The act of animal killing affects the human psyche in manners that are culturally contingent. Throughout history, societal attitudes towards the taking of animal lives have mostly been based on deference and/or dominion. Postdomestic societies have evolved in fundamentally different ways. Meat production is abundant yet concealed, animals are categorized and stereotyped, and slaughter has become a highly disquieting activity. Increased awareness of postdomestic meat production systems raises a moral polemic and provokes disgust in some consumer segments. Overall, a heterogeneous set of solutions has emerged to deal with the societal upset and cognitive dissonance caused by animal slaughter. This includes the so-called carnism approach, a rise in animal welfare programs, a market demand for reassuring narratives (“story meat”), a rehabilitation of the metier of farmers and butchers, crowd butchering, neo-ritualism and home slaughter, the biotechnological exploration of “cultured meat” and “pain-free meat”, entomophagy, “meatless meat”, and the increasing proliferation of vegan and vegetarian lifestyles.

- by Frédéric Leroy
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- Meat Science, Animal Studies, Critical Animal Studies, Ethical Consumption
- by Colin Sage
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- Food Systems, Meat Production, Meat consumption

Kokoreç nedir, nasıl yapılır ve nasıl muhafaza edilir hakkında detaylar. Kokoreç yapımında kullanılan malzeme ve bu malzemenin hangi aşamalardan geçtiği. Kokoreç üretimi yapan firmalar için bilinmesi gerekenler. Antalya ilinde toptan... more

- by Antalya Kokoreç
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- Meat Production, Cow Offal, kokorec
- by Fahim Shaltout
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- Meat Science, Food and Nutrition, Food Science and Technology, Meat quality

The global livestock sector emerges as one of the most significant contributors to environmental degradation, at every scale from local to global. In addition, the production of meat pulls heavy on the global markets of grains and oilseeds to use as animal feed. Although there are many important economic and food security grounds to support the ongoing growth of the livestock industry, there are equally environmental and socio-economic limits to this growth. With China developing rapidly and its population becoming wealthier, demand for meat and other animal source foods is rising rapidly, with nationally and globally significant implications for the environment and our food systems. The aim of this research is to investigate past environmental and socio-economic implications of the Chinese livestock revolution and to use that review, together with views from experts and stakeholders, to construct scenarios for the future of China’s meat demand and its environmental and socioeconomic implications for the year 2030. Data to construct the scenarios was collected via an online webinar and via email contact. From each scenario a SWOT-analysis was made and finally we identified three over-arching driving forces, including globalised free markets, state control and cultural traditions. These scenarios can help policy and decision makers to anticipate hidden weaknesses, links and inflexibilities in China’s meat demand. When revealed in advance through scenario writing, these weaknesses can be attenuated or reduced more effectively in the present rather than at a later stage. From these scenarios different strategic development pathways can be identified that take full account of the socioeconomic and environmental implications of China’s meat demand.

- by Hanneke van Veghel
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- Agriculture, China, Animal Welfare, Health
- by Darren Evans
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- Ornithology, Butterflies, Meat Production, Greenhouse Gas Emissions

The rise of Critical Animal Studies (CAS) can be attributed to many factors, not least in its original intersectional approach to social justice issues, and appealing for a politics of total liberation, where “human liberation should not be held distinct from nonhuman animal liberation”... An ongoing commitment and desire to forge progressive links and a meaningful relevancy beyond the academy, particularly within animal activist groups, and broader social justice movements, has added an important layer of activist-based scholarship that is largely absent, or ignored, across other animal studies discourse. Seeking to push still forward the reach of CAS, and the relevance of the work for both scholars and activists alike, we want to argue how a deeper, more critical and attuned reading of geography in CAS can make an original and timely contribution here.

- by Richard J White
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- Human Geography, Ethics, Animal Geography, Animal Studies

Human history always takes place in a full world that must be characterized and understood by constant interactions between the biophysical world, human species, and other animal species. Interactions between species that are historically marked, but not only, by the dependence and voracity of the human species on other animal species. To explore the historical density of these processes, we will add: the environmental history because it is a field that locates
historical events not separated from the biophysical world, the urban
environmental history because it highlights that cities are not crystals and, therefore, constituents of a world where natural and cultural are not split and human-animal history for considering non-human animals as agents relevant to historical processes. Historiographic fields that, allies and constituents of a conceptual topic, will serve as lenses to evidence a historiographical narrative of the three public slaughterhouses in Rio de Janeiro between 1777 and 1881: the slaughterhouse on the beach of Santa Luzia, the slaughterhouse of São Cristóvão in the mangroves to the north of the city and the slaughterhouse of Santa Cruz over the pastures of the then Imperial Farm. Using unpublished sources, new
readings from sources already known, through public slaughterhouses in the city of Rio de Janeiro and human voracity concerning the consumption of meat from other animals; the thesis deals with part of the history of the city of Rio de Janeiro at the same time that it shapes the historicity of the constant interactions between humans and non-human animals that occur in complex and always emerging nvironments

- by Lucas Erichsen
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- History, Meat Science, Human-Animal Relations, History of Technology
- by Muhammad Subhan Qureshi
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- Meat Science, Halal food, International Trade, Trade