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Roskilde, Denmark

Hinrichsen L.,Danish Meat Research Institute
Meat Science | Year: 2010

The Danish pig meat industry is very export oriented. Ninety per cent of the production of the big cooperative slaughterhouses is exported to more than 100 countries all over the world. This poses a requirement for the industry to be globally competitive in the sense of quality, product safety and - of course - price. A big challenge for the industry is therefore to maintain sufficient low unit costs in spite of the high factor costs of Denmark. In particular the high labour costs must be accompanied by correspondingly high labour productivity. And, it should be emphasized, this high labour productivity must be achieved without compromising the concern for good working conditions of the employees in the manufacturing. Technology is one of the means to achieve this combination of good working conditions and high labour productivity. One of the most important benefits from automation is the improved working environment. Pig slaughtering, cutting and boning is traditionally very labour intensive and requires hard and repetitive work. For many people a job in a slaughterhouse is therefore not their first choice. This situation can be changed by automation, which will not only reduce arduous and repetitive work but in addition will introduce more motivating jobs in terms of planning, supervision and control of the new technology. Automation will also improve the hygiene and thereby the food safety. This applies in particular to the clean slaughter line where cross contamination between carcasses is reduced because of less manual handling and because the tools in the machines can be sterilised more effectively between each carcass. Automated processes are more accurate and repeatable than manual work. For some processes, in particular in cutting and boning, this will enhance the product yield. New technology can also improve the animal welfare. The group-stunning system and mechanised lairage systems are examples of that. Improved animal welfare has an ethical value in itself and also a value in terms of the enhanced meat quality resulting from the more considerate treatment of the animals. © 2009 Elsevier Ltd. All rights reserved. Source

Trinderup C.H.,Technical University of Denmark | Dahl A.,Technical University of Denmark | Jensen K.,Danish Meat Research Institute | Carstensen J.M.,Technical University of Denmark | Conradsen K.,Technical University of Denmark
Meat Science | Year: 2015

The color assessment ability of a multispectral vision system is investigated by a comparison study with color measurements from a traditional colorimeter. The experiment involves fresh and processed meat samples. Meat is a complex material; heterogeneous with varying scattering and reflectance properties, so several factors can influence the instrumental assessment of meat color. In order to assess whether two methods are equivalent, the variation due to these factors must be taken into account. A statistical analysis was conducted and showed that on a calibration sheet the two instruments are equally capable of measuring color. Moreover the vision system provides a more color rich assessment of fresh meat samples with a glossier surface, than the colorimeter. Careful studies of the different sources of variation enable an assessment of the order of magnitude of the variability between methods accounting for other sources of variation leading to the conclusion that color assessment using a multispectral vision system is superior to traditional colorimeter assessments. © 2014 Elsevier Ltd. Source

Aaslyng M.D.,Danish Meat Research Institute | Frost M.B.,Copenhagen University
Journal of Sensory Studies | Year: 2010

Most food is eaten as meals and taste interactions between individual components of a meal may occur. These interactions were studied to examine the effect of combinations of vegetable accompaniments on sensory properties of pork patties. A solution of three basic tastes (sour, bitter and salty) and subsequently vegetables representing the same basic tastes (sour: pickled cucumber, bitter: arugula, and salty: salted potatoes) were tested. Results showed that indeed interactions occurred, but in more complex meal combinations the effects are smaller than if only one basic taste is used, as previously demonstrated. © 2010 Wiley Periodicals, Inc. Source

Straadt I.K.,University of Aarhus | Aaslyng M.D.,Danish Meat Research Institute | Bertram H.C.,University of Aarhus
Magnetic Resonance in Chemistry | Year: 2011

In the present study, meat obtained from uncommon and novel pig crossings between the rare Iberian and Mangalitza pigs and the more frequent Duroc and Landrace/Yorkshire pigs was characterized by time-domain proton NMR relaxometry and high-resolution proton NMR spectroscopy to elucidate the potential of NMR to assess the meat quality of new-introduced pig breeds. Multivariate data analysis of proton NMR T 2 relaxation curves obtained on fresh meat samples revealed differences in the T 2 relaxation pattern of the different breeds included in the study. Comparison of NMR T 2 relaxation data with gravimetric determination of water-holding capacity (WHC) indicated that this should be ascribed to differences in the WHC of the different meats, and that NMR T 2 relaxation in accordance with previous studies provides unique information about WHC, which may be ascribed to the fact that NMR T 2 relaxation reflects information about intrinsic meat structure. High-resolution proton NMR spectroscopy of freeze exudate and meat extracts also revealed differences in the metabolite profile of the meat between the different breeds studied. The effects of breed on the amount of lactate in the freeze exudate were observed, which could be linked to WHC of the meat. In conclusion, the different NMR techniques applied could provide complementary information about biophysical and biochemical factors of importance for meat quality assessment. Copyright © 2012 John Wiley & Sons, Ltd. Source

Feilberg A.,University of Aarhus | Adamsen A.P.S.,University of Aarhus | Lindholst S.,Danish Technological Institute DTI | Lyngbye M.,Danish Pig Production | Schafer A.,Danish Meat Research Institute
Journal of Environmental Quality | Year: 2010

Biological air filters have been proposed as a cost-effective technology for reducing odor emissions from intensive swine production facilities. In this work we present results from the application of membrane inlet mass spectrometry (MIMS) for continuously monitoring the removal of odorous compounds in biological air filters. The sensitivity and selectivity were tested on synthetic samples of selected odorous compounds, and linearity and detection limits in the lower ppb range were demonstrated for all compounds tested (methanethiol, dimethyl sulfide, carboxylic acids, 4-methylphenol, aldehydes, indole, and skatole) except trimethylamine. The method was applied in situ at two full-scale filters installed at swine houses. The results have been compared with analyses by thermal desorption gas chromatography-mass spectrometry (TD-GC/MS), and odor was measured by olfactometry. By comparison with TD-GC/MS, observed MIMS signals were assigned to 4-methylphenol, 4-ethylphenol, indole, skatole, the sum of volatile reduced organic sulfur compounds (ROS), and three subgroups of carboxylic acids. The removal rates were observed to be related to air-water partitioning with removal efficiencies in the range of 0 to 50% for low-soluble organic sulfur compounds and high removal efficiencies (typically 80-100%) for more soluble phenols and carboxylic acids. Based on the results and published odor threshold values, it is estimated that the low removal efficiency of ROS is the main limitation for achieving a higher odor reduction. Copyright © 2010 by the American Society of Agronomy, Crop Science Society of America, and Soil Science Society of America. All rights reserved. Source

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