Meat inspection and hygiene in a Meat Factory Cell – An alternative concept

Alvseike, Ole; Prieto, Miguel; Torkveen, Kristin; Ruud, Cecilie; Nesbakken, Truls

doi:10.1016/j.foodcont.2018.02.014

Cited by 33 publications

(17 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Gap: Reporting systems from MI are many places manual, poor and unable to detect considerable biases. Alban, Petersen, et al (2021) Alban, Vieira-Pinto et al (2021) Antunović et al (2021) Alvseike et al (2021) Buncic, Alban, and Blagojevic (2019) Alvseike, Prieto, Torkveen, Ruud, and Nesbakken (2018) ( de Freitas Costa, Corbellini, da Silva, & Nauta, 2017 ) Devitt et al (2016) Bækbo, Petersen, Larsen, and Alban (2016) Berthe, Hugas, and Makela (2013) 853/2004 Annex III, Chapter III: Requirements for cutting plants Food business operators must ensure that cutting plants handling meat of domestic ungulates: 1. are constructed so as to avoid contamination of meat, in particular by: (a) allowing constant progress of the operations; or (b) ensuring separation between the different production batches. Conventional methodology conserved by prescriptive hygiene legislation.…”

Section: Resultsmentioning

confidence: 99%

Meat safety legislation and its opportunities and hurdles for innovative approaches: A review

Nagel-Alne

Murphy²,

McCauslin³

et al. 2022

Food Control

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

Meat safety legislation and its opportunities and hurdles for innovative approaches: A review

Nagel-Alne

Murphy²,

McCauslin³

et al. 2022

Food Control

View full text Add to dashboard Cite

“…the belly-cut. Also, from a meat inspection point of view, detection of lesions and abnormalities should at least be as sensitive as in traditional procedures [2].…”

Section: Resultsmentioning

confidence: 99%

“…The Meat Factory Cell (MFC) approach for pig slaughter and primary cutting has recently been suggested and described [ 1 , 2 ]. MFC applies three principal changes to conventional meat production and processing: Work partly organised in cell stations instead of lines.…”

Section: Resultsmentioning

confidence: 99%

“…According to the Regulation EC No 853/2004, Annex III, Section I, Chapter IV, point 7 c, "measures must be taken to prevent the spillage of digestive tract content during and after evisceration" [6]. It was hypothesised that the MFC approach could possibly allow the alimentary tract to be removed intact [2]. If successful, this approach would significantly improve hygiene and reduce zoonotic risks associated with pork.…”

Section: Open Accessmentioning

confidence: 99%

See 1 more Smart Citation

Intact gastro-intestinal tract removal from pig carcasses in a novel Meat Factory Cell approach

et al. 2020

Self Cite

View full text Add to dashboard Cite

Conventional automated slaughter lines for pigs are organised as disassembly lines with many specialised machines. High costs and capacities make them relevant only for large scale meat production. The ambition with the novel Meat Factory Cell (MFC) concept is to provide the meat industry with a robust and flexible automation platform that is also relevant for smaller scale production. The MFC process deviates radically from conventional processing of pig carcasses after singeing. In MFC, the limbs are removed first. Then the dorsal muscles along the spinal axis from tail to head are removed with the column and rind in one meat cut, followed by removal of the viscera. Finally, the cut ribs and belly are removed. Such approaches to automation in pig abattoirs and cutting plants are highly needed in smaller scale production, and they should produce meat and offal as hygienically as conventional factories. This case study reports the evisceration of 37 pigs in 9 trials performed in 2019. Several approaches were tested with a prototype carcass holding unit. Evisceration could be undertaken without the need to cut through the gastrointestinal tract from tongue to rectum, reducing the probability of accidental faecal contamination of pork carcasses from the gut content. The Meat Factory Cell procedure is an advance towards automated evisceration of pig carcasses which is both simple and hygienic. The traditional separation of internal organs into a pluck set and a set of stomach and bowels was more prone to leakages.

show abstract

“…Also, it has been postulated that the use of hyperspectral imaging techniques in meat safety could be combined with other technologies for maximum effect, e.g., machine vision to track and inspect broilers in an automated fashion during the breeding process [13]. In the meat factory cell automation concept, work is organized in cell stations instead of lines, some elements of slaughter and cutting are merged, and the carcass is disassembled from the outside [14]. This would allow for easier application of novel diagnostic tools such as electromagnetic and imaging tools.…”

Section: Introductionmentioning

confidence: 99%

An Introduction to Current Trends in Meat Microbiology and Hygiene

Johler

Guldimann

2021

Curr Clin Micro Rpt

View full text Add to dashboard Cite

Purpose of Review This editorial review aims to provide readers with an introduction to the Current Clinical Microbiology Report Special Issue “Meat Microbiology and Hygiene.” It will provide an overview of overarching trends and developments in this field, introduce the articles presented in this Special Issue, and attempt to offer a glimpse into the future of meat microbiology and hygiene. Recent Findings Meat production has been subjected to transformative changes within the last decade, and the focus of assuring meat safety has shifted to account for changing consumer demands as well as new microbial risks such as strains carrying antimicrobial resistance determinants. Summary Assuring that meat products meet high safety standards remains crucial to consumers worldwide. New risk-based meat safety assurance systems leveraging latest technological advances are needed to protect consumers and promote public health.

show abstract

Meat inspection and hygiene in a Meat Factory Cell – An alternative concept

Cited by 33 publications

References 40 publications

Meat safety legislation and its opportunities and hurdles for innovative approaches: A review

Meat safety legislation and its opportunities and hurdles for innovative approaches: A review

Intact gastro-intestinal tract removal from pig carcasses in a novel Meat Factory Cell approach

An Introduction to Current Trends in Meat Microbiology and Hygiene

Contact Info

Product

Resources

About