Trends in Meat Science and Technology: The future looks bright, but the journey will be long L. Kristensen, S. Støier, J. W¨urtz, L. Hinrichsen PII: DOI: Reference:

S0309-1740(14)00191-0 doi: 10.1016/j.meatsci.2014.06.023 MESC 6467

To appear in:

Meat Science

Received date: Revised date: Accepted date:

5 May 2014 18 June 2014 19 June 2014

Please cite this article as: Kristensen, L., Støier, S., W¨ urtz, J. & Hinrichsen, L., Trends in Meat Science and Technology: The future looks bright, but the journey will be long, Meat Science (2014), doi: 10.1016/j.meatsci.2014.06.023

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Trends in Meat Science and Technology: The future looks bright, but the journey will be long *

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Kristensen, L., Støier, S., Würtz, J & Hinrichsen, L. *

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Corresponding author

Summary

Introduction

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With an increasing world population, an increase in affluence and a substantial growth in the demand for high quality protein, the meat sector faces a fantastic but challenging century. New scientific knowledge, technology and creative minds are the main ingredients required to reach out for this great opportunity. Efficiency all the way from breeding and farming to processing and dispatch is crucial for success. Technology has brought us far, and there is still a huge potential to increase efficiency by implementing best practices on a global scale. New challenges include: Hyper flexible automation, more accurate and faster measurement systems with the possibility of meeting specialized consumer demands already at the production line. Systems to ensure optimal animal welfare will be even more important, and sustainability is no longer a consumer trend but a license to operate. The scientific meat society must provide knowledge and technology so that we together can reach out for a seemingly bright future.

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The increasing population of the world needs nutritious protein. Affluence will increase, and although eating habits and preferences are very different between regions, as an industry we simply need to provide more protein in order to maintain adequate food supply. High quality protein must not necessarily originate from livestock. Plant alternatives as well as insects and lab-grown meat are being discussed as alternative sources of nutritious protein (Huis et al., 2013; Post, 2012). The demand for meat will increase on a medium long term scale, and the biggest challenge the meat industry is facing is how to produce meat in a more sustainable way. That goes all the way from the farms, processing and logistics to the waste occurring at the consumer. Much attention must be drawn to the feed conversion rates and breeding programs as the main part of the environmental load comes from the farms (Nguyen et al., 2011). However, there is still a lot to do from an industrial point of view to reduce the environmental load during processing and consumption. The increasing demand for high quality protein and the need to be more sustainable will change the value chains as we know them today. Muscle based meat will not necessarily be the main product anymore as the value of side streams (e.g. traditional by-products) increases, in particular as valuable food and food ingredients. This development will change the meat industry in the years to come, and it will be a strong driver in the development of new technology. 1

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Almost anyone can raise an animal, kill it, cut it down and prepare a meal. We have done so for thousands of years, thus one can currently still find meat production as it was done in the ancient times and at the same time high tech meat factories around the globe. Meat is meat, but there are different ways of processing it. Generally it can be argued that meat is a low tech product provided by high tech supply chains all embedded in the scientific knowledge that the international scientific community build up as the meat business became big business within the last sixty years.

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In fact, the very beginning of ICoMST is a good indicator of the international development within meat science and technology. In the early days, the conference was called European Meeting of Meat Research Workers (EMMRW), and the very first meeting was held in Hämeenlinna in Finland in 1955. The initiative arose from a need in the new meat research facilities that were created at that time particularly in Europe. Many of the challenges they were facing at that time were obviously relevant to many countries and still are, and the international outlook was surely ahead of its time. EMMRW changed to ICoMST, and in 1972 the first meeting outside Europe was held in Canada (Vahlun, 1999).

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History of Meat Technology at a glance

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It is interesting to observe the key important technologies of the preceding decades in this historical perspective as depicted in Figure 1. Back in the 1950s, the canning technology was booming. The meat industry had found a way to preserve a very perishable food such as meat that enabled access to distant markets and consumers, and many aspects of utilizing this technology were explored. Also bacon export increased substantially in this period, and various salting technologies were developed both in terms of improved eating quality and longer shelf life enabling the producers to reach even more distant markets. Many of the stepping stones regarding future pork export and trade were laid out at that time.

Figure 1

In the 1960s, meat quality was the focus area. Colour, drip loss, pH and tenderness were subject to intensive research in terms of optimizing technologies as well as overall eating quality and minimizing production loss. Quality defects such as PSE (pale, soft and exudative) and DFD (dark, firm and dry) were studied, and an understanding of the effects of breeding, feeding, animal handling, stunning and cooling arose. Tunnel cooling was developed and introduced in the production facilities. The technological development accelerated in the 1970s, and the slaughterhouses began to measure the carcass quality online. In pork, the simple ruler was replaced by the intrascope and later by equipment based on measurements of impedance and optical light. Today, quality is measured online by the use of ultrasound equipment.

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The measurements were initially used to set a price to the farmers, and the measurements became a powerful tool to improve carcass quality. In particular, the lean meat percentage was a central parameter in carcass grading, and the lean content in pigs increased dramatically in those years.

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The knowledge of important factors in determining meat quality, and the increasing concern regarding proper animal handling led to the development of CO 2 stunning in the 1980s. It had a beneficial impact by reducing the frequency of PSE flaws and intramuscular bleeding, and systems were developed and installed at the slaughterhouses.

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In the 1990s, much attention was still drawn to animal handling, and experiences with CO2 stunning of pigs continued to show good results. Moreover, it was a significant eye-opener to the slaughterhouses that good animal welfare was also good business in terms of improved meat quality and higher yields. This led to the development and implementation of an animal handling principle where small groups of approx. 15 pigs were kept together all the way from loading on the transport vehicle to the stunner (Christensen et al, 1991). The group based system is built on knowledge of animal behaviour. Pigs are social animals and like to stay together in groups. Moreover, small changes were made in the lairage systems such as having light in front of the animals and a small elevation angle of the floor in order to make the groups of pigs move forward without being forced. This is a remarkable development, which is probably best observed acoustically when visiting the lairage area in which there is very little noise. In the old systems, hearing protection was needed due to animal vocalization. Today, the group based CO2 stunning principle is installed in many places around the world.

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In the 2000s, time had come to effectively bring down the cost of production in the slaughterhouses, and a very extensive automation program was initiated within the production of pork. Both simple mechanized solutions and sophisticated automation were developed with the aim of bringing down production cost and improving the work environment for the operators. Today, only a few processes are not automated at the slaughter lines, and second generation high speed robots are underway alongside very advanced processing equipment even further downstream (Hinrichsen, 2010). It is, however, evident that one of the key challenges in this field is to handle the biological variation from carcass to carcass. Therefore, sensor technologies have become increasingly important as the complexity of the automated processes increased. The more precise a robot can perform a certain operation, the more the yield will improve subsequently. Sensor systems used presently rely on vision, multispectral vision, ultrasound and to some extent force feedback systems. The automating program is still very active in Denmark, and it is a central strategy of the Danish slaughterhouses to automate as much as possible to stay competitive in a rather high-wage environment. Meat quality management heading towards 2020

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In the 2010s, it is yet hard to nominate the key technology of the decade. But two areas attract very much attention. One is meat quality management, and the other is scanning by computed tomography (CT scanning).

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Meat quality management is a discipline in which all available data at the slaughterhouse is used in situ to push forward the right product quality to the right product specification step by step in order to optimize yield, assure the right quality for the customer and to get the optimal price for the product.

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CT scanning is a rapidly evolving technology, and CT scanning based on x-rays is already being used offline to calibrate classification equipment and to establish reference data. CT scanning provides complete carcass information regarding the various fractions of the meat (bone, connective tissue, fat, lean meat etc.), and data can easily be processed and recalculated for whatever purpose is needed. Presently mobile CT scanners are used for reference purposes in Northern Europe. Moreover, a low cost online CT scanner is very close to being introduced as the first experimental equipment in a slaughterhouse to refine sorting of individual cuts and for sensor purposes in robots (Figure 2).

Figure 2.

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The combination of meat quality management and sophisticated measuring technologies has the potential to completely transform the slaughterhouses as we know them today. It will create an open channel to the customers, which is not seen today, and customer demands will be embedded in all unit operations of the production plants. The number of possible stock keeping units will be unlimited, and even customer adapted products can be produced as specifications are being conceived. The high level of automation and many interconnected sensors will provide information piece-by-piece that will be compiled for online holistic information. Further integration in the value chain is possible, and relevant information from the farm, the transporter, the slaughterhouse, the processing, retail and so forth opens up for completely new possibilities in a globalized meat industry. Environmental efficiency at the slaughterhouses The global meat consumption is increasing and is currently predicted to continue to increase to at least the year 2050. It varies between types of species and between different parts of the world. But overall it is a growth scenario, and the industry has to provide more meat than it does today. This means that – on top of very high veterinary standards, animal welfare and high product diversification – the productivity will be dramatically challenged. The present situation with a relatively fixed ratio between input factors and output factors must be changed. More meat must be produced with the same input resources, and environmental efficiency will be the most important parameter in the future industrial meat production. The value chain perspective

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becomes even more important in order to put together a supply chain with optimal environmental efficiency.

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In practical terms this means a minimum level of emission of climate gasses, land usage as well as energy and water consumption. Much focus is already directed towards the primary production, which is the part of the value chain with the biggest impact on the environment (Nguyen, 2011). The perspective for the downstream part of the value chain will primarily focus on reducing energy and water consumption and eliminating waste streams. In Danish pig slaughterhouses, the water consumption is as low as 250 l per carcass, and it will be very difficult to reduce that level significantly without groundbreaking new technology including recirculation and grading of water.

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Chilling processes

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Thermal processes are the most energy consuming processes in slaughterhouse operations, and in particular carcass cooling accounts for a large part of the consumption. In recent years, a new concept of chilling called stepwise chilling has been developed (Rosenvold et al., 2011; Therkildsen et al., 2012). This new concept combines the positive effects of quick chill tunnels with the traditional slow batch chilling process. Moreover, it is possible to save 5% of the energy costs by using this new stepwise process compared to the quick chill tunnel. The principle of stepwise chilling is illustrated in Figure 3. Figure 3

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The first part of the chilling process should be as fast as possible (fast chilling). Besides reducing the chill loss, fast chilling also reduces the rate of glycolysis and thereby the rate of pH decline, which subsequently results in low drip loss and low risk of PSE in the fully equalized meat (Offer, 1991). When the core temperature of the loin reaches 10 - 15 °C, the chilling process is halted, and the carcass is tempered in a chill room at a constant temperature for 6 hours (tempering). During this period, the relatively high muscle temperature gives rise to an increased rate of protein degradation, which accelerates the tenderization process (Dutson and Pearson, 1985) and decreases drip loss formation (Kristensen and Purslow, 2001). After the first tempering period, the carcasses are exposed to fast chilling again to reach the final equalization temperature (equalization). The results shown in Table 1 are from a recent trial where stepwise chilling was implemented at a commercial slaughterhouse with a tempering period of 6 hours at 10 °C. Tenderness and juiciness were both positively affected by stepwise chilling, and previously the results on especially tenderness were confirmed by similar studies (Rosenvold et al., 2011; Therkildsen et al., 2012). Moreover, Therkildsen et al. (2012) demonstrated that stepwise chilling provides tenderness improvements in pork corresponding to 2 - 4 days of ageing in a chill room compared to a traditional quick chill tunnel including a subsequent ageing step at 5 °C. Also drip loss seems to be

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positively affected by stepwise chilling with lower values and thereby improved water holding capacity leading to lower purge loss in retail packed meat (Rosenvold et al., 2011; Therkildsen et al., 2012).

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Table 1

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The high temperature in the tempering period of stepwise chilling may raise some concerns about product safety and shelf life due to the risk of microbial growth. This was also investigated, and the results show that surprisingly microbial growth is less than what is observed in a standard quick chill tunnel process (Therkildsen et al., 2012). The slow microbial growth when using stepwise chilling is explained by a reduced moisture level on the carcass surface in the equilibration period, and this is also the explanation for the higher chill loss obtained using stepwise chilling (Table 1).

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A future perspective for hot carcass chilling is the pad chilling concept. The quick chill tunnels, which currently is widely used for pig carcass chilling, result in evaporation of moisture from the carcass surface, which is removed by the use of an air flow around the carcass. The energy consumption using this technology increases exponentially with the chilling rate. Thus, the faster the chilling rates, the higher the energy consumption, cost and environmental impact. An alternative principle of removing heat from the carcass is by direct contact with a cold surface where the heat is removed by conduction. An example of this is dipping a hot carcass into cold water as known from the spin chiller in the poultry industry. The heat will then be removed by conduction and not by evaporation. This direct contact is much more efficient compared to evaporation and is the principle behind the idea of pad chilling (Damgaard and Borup, 2007). The idea is to substitute the quick chill tunnel with the pad chilling process where the refrigerant comes into close contact with the carcass through a pad incorporated in a pad chilling unit (Figure 4). The chilling pad is subdivided into channels in which the refrigerant circulates.

Figure 4

After chilling, the carcass has to equalize. It is anticipated that chilling by this principle will have considerable advantages compared to other chilling methods as the process will be up to 30% faster. Chilling of cuts and whole carcasses can be differentiated, and this will provide an extra possibility for optimization of the meat quality. Chill loss is expected to be very low (0.1 - 0.2%), and the energy consumption about 50% lower compared to quick chill tunnels. The time for temperature equalization is also expected to be shorter because interchanging of energy between the thick and thin parts of a carcass is no longer needed.

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At the moment, pad chilling has not been developed to a technological level where it can chill an entire carcass. However, applications for chilling of different by-products have been developed and tested and proved the efficacy of the technology.

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Heating processes

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Many alternatives have been tested to replace classical heating processes, often referred to as “minimal processing”. High performance pressurization is becoming widespread within processed meat products, but it still introduces large unit costs, and there are yet only semi continuous systems available. Volumetric heating processes are characterized as processes, in which the energy is allocated directly into the product, and RF (radio frequency), microwaves at 915 and 2450 MHz and ohmic heating are well-known commercial technologies. Only very few installations (essentially MW 2450) have been made in industrial scale for pasteurization processes of meat products. RF and 915 MHz microwaves have become industrially used as tempering equipment as an alternative to classical thawing processes by air, and RF has been proposed to be more suitable for industrial heating of meat products because of its greater penetration depths (Brunton et al., 2005). Thawing meat by RF decreases drip losses when compared to air thawing (Farag et al., 2009a). The use of tempered frozen products of meat allows better control over product quality and enables use of larger portions of frozen ingredients in the manufacture of many processed meat products (Bezanson et al., 1975).

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There are several benefits when using the volumetric heating processes. Among these are that they are fast and therefore suitable for an in-line heating process. It is e.g. feasible to thaw meat blocks to a temperature range of -1 to +5°C by RF treatment. An 85-fold reduction in thawing time (Farag et al., 2008) and a 30-fold reduction in tempering time (Farag et al., 2009b) have been reported when compared to conventional methods. Moreover, the volumetric heating processes are gentle to the food due to the short processing times, and the techniques are generally energy efficient compared to conventional heating by steam. However, there are disadvantages such as presence of cold spots and subsequent risk of bacterial growth, especially if volumetric heating is used as the primary heating technology for a pasteurization process of a non-homogeneous solid product. The occurrence of hot spots and cold spots is also relevant when tempering products. By using RF and long wave microwaves the intensities of these spots are reduced, and the partial thawing ensure both the hot spots and cold spots to be eliminated during the temperature equalization. Volumetric assisted heating processes, which combine the benefits of classical heating processes with benefits of the volumetric processes, may be the future state of the art for pasteurization processes, but has not reached the meat industry at large scale yet. The volumetric heating technology is the optimal process when thawing blocks of frozen meat products (Parafita et al., 2008). Production efficiency

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The international meat market is extremely competitive and leaves room for only a few premium products. Bringing the cost down is a never-ending quest, but there are few low-hanging fruits left. Off course, the continued consolidation of small production plants and non-automated plants still provides potential for cost saving by utilization of known technology. But there is a need for a major leap ahead in terms of technological development. The trend goes towards higher flexibility due to smaller production series and more product variants, and unfortunately, most of the existing technologies have long refitting times and are very inflexible.

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Automation solutions of today are too expensive and/or inflexible to meet production companies’ need for regular introduction of new variants, increasing need for individually designed products and a general increasing need to integrate into the value chain of the customers. There is a conflict between being cost efficient and being flexible.

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Keeping agile production competitive with short set-up times and high throughput, while maintaining a uniform and high quality product with a minimum of waste, poses new demands for sensors and for quality and process control systems. A prerequisite for fast and flexible production set-up is that sensors and quality systems are selfadapting or can be adapted in an intuitive way by the operating staff. Predictive modelling of industrial production based on advanced sensor instrumentation to measure raw material, product and process conditions at multiple stages allows for fault tolerant process automation, self-calibration, resource optimization and automated maintenance scheduling.

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The new three dimensional loin puller is an example of new technology resulting in minimized waste, optimized work environment and cost optimization based on a highly adaptive knife system and ultrasound sensors (Figure 5). The loin puller operates by cutting off the rind of a back, but opposed to current equipment, this new loin puller adapts the cut to the biological variation of each specific loin. This results in a constant fat layer all over the loin product (Black and Lauritzen, 2010). Although this might sound simple to achieve, the system is based on an online ultrasound and vision measurement and relies on a CT scan reference. The sensor system controls a three dimensional knife system, which makes it possible to cut off the rind in one piece. No after trimming is necessary, and the fat fraction remains on the part of the cuts where it creates the most value. The result is less waste, lower cost, and products that comply with customer specifications.

Figure 5

Animal welfare

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Animal welfare is highly related to meat quality and the overall productivity, and in particular in the western world there is an increasing awareness about the subject. It is well known that slaughter animals can show stress responses during the day of slaughter, which may adversely affect the welfare of the animals and the meat quality (Gregory, 2008; Støier et al., 2001). The driving and stunning system in which pigs are kept in small groups has improved animal welfare, meat quality, productivity and working conditions as well. Similarly, optimized transport equipment has made a more gentle animal transportation possible. The technical development of equipment combined with insight into animal behaviour and consideration of animal welfare has therefore improved animal handling of especially pigs.

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For poultry it seems that there is still room for improvement in collecting the birds, shackling, stunning and head cutting. Today, the two methods used for stunning at commercial chicken slaughterhouses are electrical stunning in water bath and Controlled Atmosphere Stunning (CAS), and these stunning methods are subject for discussions. Before electrical stunning, chickens are shackled while still conscious, but electrical stunning is considered to render the chickens unconscious immediately. When using CAS stunning, handling before stunning is avoided, but it takes a while for the chickens to become unconscious. The onset is gradual, and different kinds of avoidance responses appear. However, Holleben et al. (2012) reported a low level of under stunned birds (0.03%) using CO2 stunning. Even though no ideal stunning method is available at the moment, experts seem to agree that CAS stunning is generally better for animal welfare than electrical stunning. Therefore, introduction of CAS stunning in the poultry industry is considered to be an improvement of animal welfare.

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Documentation of animal welfare in the entire production chain is an increasing regulatory demand from authorities and the market. The day of slaughter consists of a complex of potentially stressful elements, the effects of which could be expressed by several different biological outcome measurements relevant for animal welfare (Barton Gade, 2004). Formerly, ethical audits have been developed and tested as an instrument for documenting animal welfare at the slaughterhouse (Barton Gade, 2002). However, ethical audits are not meant for the routinely based surveillance and documentation of animal welfare. In the EU project Welfare Quality®, indicators for animal welfare in the primary production and at the slaughterhouse were identified (NEN, 2009). Welfare Quality® has included a section for measuring pig welfare at slaughterhouses, but has not yet included an actual ’Calculation of scores for finishing pigs’ in the protocol. An approach to combine protocols based on resource and animal based measurements was put forward by Grandin (2010). She suggested to assess animal welfare at slaughterhouses using an animal based scoring system including stunning efficiency, percentage rendered insensible, falls, vocalization and the use of electric prods. These five measurements are easy to implement at slaughterhouses and highly repeatable (Grandin, 2010). However, the criteria suggested by Welfare Quality® and Grandin are not useful on a routinely basis. Therefore, there is a need for simple

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methods and systems monitoring and documenting animal welfare at the day of slaughter. Automatic registration of welfare indicators as documentation of the level of animal welfare could be a useful tool for the slaughterhouses and meat producers. Surveillance of animal welfare indicators would not only be an opportunity to fulfil the demand of documentation from authorities and the market, but could also be an operational way to control and improve the handling of the animals at the slaughterhouse.

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According to former studies, handling associated with loading and slaughter as well as transport of pigs lead to increased levels of lactate, glucose and ear temperature (Becerril-Herrera et al., 2010; Mota-Rojas et al., 2012), to increased creatine phosphokinase (CPK) and lactate (Warriss et al., 1994), increased heart rate (Correa et al., 2013; Correa et al., 2010) and increased incidence of skin damage (Mota-Rojas et al., 2006) as well as lower pH 30 minutes after slaughter (Van de Perre et al., 2010). These studies have investigated the effect of a single or a few potential stressors at the day of slaughter. Therefore, a study was performed with the aim to assess the accumulated effects of the different potential stressors encountered from the pick-up facilities at the farm until killing at the slaughterhouse. The observational study conducted in Danish commercial conditions indicated that plasma concentration of lactate, glucose and creatine kinase in the blood at sticking might be relevant indicators for welfare of finishing pigs at the slaughterhouse (Brandt et al., 2013). Next step is to validate these indicators and afterwards include them in an automatic registration system. An example of a developed and implemented documentation system is the VisStick. Due to regulations, slaughter pigs have to be stunned before killing (Council Regulation (EC) No. 1099/2009). Although pigs are anaesthetised before slaughter, it is the sticking and subsequently loss of blood that causes death. Sticking is carried out manually by an operator, and there is a minor risk that a pig may not be stuck properly. To minimize this risk it was decided to develop a vision system to control that the pigs are in fact stuck after stunning (Borggaard et al., 2011; Lykke et al., 2010). The VisStick system has been implemented at most slaughter lines in Denmark and at several units in other Nordic countries. Healthy meat products Today, all parts of the carcass are used, adding to the income of the farmers. From an industrial point of view the waste level is extremely low. However, there is an ongoing quest in terms of refining and getting the most value out of the side streams. Especially by-products are subject to refining and are potentially becoming high value ingredients or other kinds of bio additives. This could be in the form of bioactive peptides, vitamin and mineral fortification, protein fortification and to some extent biofuels. The overall health benefit from consuming meat – and especially red meat – is subject for discussion due to the suggested association with increased risk of colon cancer if the intake is large for longer periods of time (Aune et al, 2013). On the other hand, meat is a source of valuable nutritious substances like essential amino acids, minerals

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and vitamins, and the positive effect of meat intake has been emphasized in connection with satiety (Meinert et al, 2012; Mikkelsen et al, 2000), body composition (Layman et al, 2009) and prevention of cardiovascular diseases (Murphy et al, 2012; Layman et al, 2008) type 2 diabetes (Keller, 2011) and sarcopenia (Phillips, 2012; Paddon-Jones et al, 2008). Due to its satiating effect, it is hypothesized that meat can play a role to prevent obesity. Furthermore, a high intake of dietary fibre increases satiety and decreases energy intake in the short term (Howarth et al, 2001; Slavin & Green, 2007; Wanders et al., 2011). Development of meat products with dietary fibre added is supposed to induce satiety and could be a factor to combat obesity.

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Worldwide approx. 25% of the adult population suffers from hypertension (WHO, 2012). Studies have shown examples of peptides derived from meat that demonstrate antihypertensive activity (Ahhmed & Muguruma, 2010). Therefore, hydrolysed proteins may display anti-hypertensive activity, which has a potential in future efforts against hypertension. Hydrolysed proteins based on raw materials of animal origin, including low value cuts and by-products, can be added to meat products. Furthermore, this will also increase the protein concentration, a benefit for many elderly people suffering from protein deficiency. However, the flavour characteristics of hydrolysates in general can be chemical and/or bitter. Sensory studies of meat products with hydrolysed byproducts added using a trained panel and consumers showed different intensities of chemical flavour in the meat products depending on the hydrolysate added (Meinert et al., 2013). The consumers rated some of the meat products with hydrolysate added as equally appetizing as the reference. This underlines the potential that lies in the application of hydrolysate as a health-promoting ingredient. The perfect match between a given hydrolysate and the host meat product has to be identified. In that line there are huge possibilities for future production of improved healthfulness of meat products with high sensory and nutritional quality as well.

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In conclusion: The journey will be long Nutritious protein and especially meat will be a scarce commodity in the future. From an industrial point of view it is a fantastic business case, but pitfalls are many and the production agenda is changing. Consumers expect healthy meat products from sustainably raised animals, and they want to trust that the food is produced according to their ethical standards. A responsive meat industry will adapt carefully to these challenges, and companies that decide not to operate under this new regimen will lose out. The future battlefield will be an arena consisting of environmental efficiency, optimal utilization of raw materials, production efficiency and healthy meat products. The biggest challenge is reconciling the imposition of numerous requirements that decrease efficiency and production yet at the same time require increased efficiency and production to feed 9 billion people in the year 2050. The international meat society has an extremely important assignment to provide new scientific knowledge and technology that will help our industry to overcome the challenges and prosper from the obvious attractive meat market. The future winners will be agile and accountable companies that dare to join the journey and to develop their production to meet the future challenges and provide nutritious protein to the world’s population.

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Figure 1. The main technologic and research topics in the pork industry through the decades since the 1950s.

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Figure 2. The future prototype of an online CT scanner for advanced control of cutting robots, grading and sorting purposes.

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Figure 3. Principle of the stepwise chilling process as an alternative to the quick chill tunnel. The principle has the potential of saving 5% of the energy costs compared to a quick chill process (QCT).

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Figure 4. Illustration of the pad chilling process. Chilling will be 30% faster, and energy consumption can be reduced by 50%. Figure 5. Knife system of the three dimensional loin puller. An ultrasound based sensor system measures the meat profile of the loin and adjusts the knives accordingly on line. Result is loins with the same fat layer throughout the entire meat cut. Table 1. Effect of stepwise chilling on eating quality, colour, drip loss and chill loss

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Corresponding Author Lars Hinrichsen, Danish Meat Research Institute, email [email protected], Phone +45 7220 2663 Lars Kristensen, Danish Meat Research Institute, email [email protected] Phone +45 7220 2670 Susanne Støier, Danish Meat Research Institute, email [email protected] Phone +45 7220 2718

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Jens Würtz, Danish Meat Research Institute, email [email protected] Phone +45 7220 2622

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Highlights  The paper gives a brief overview of the history of meat technology within mainly the pork industry Environmental efficiency, optimal utilization of raw materials, production efficiency and healthy meat products are key opportunities for the future meat industry



Nutritious protein will become a scarce resource and meat quality management will be a core future discipline



Future trends in meat technology are discussed



Examples of emerging technologies are presented and in particular technologies such as on line computed tomography will play an important role

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Trends in meat science and technology: the future looks bright, but the journey will be long.

With an increasing world population, an increase in affluence and a substantial growth in the demand for high quality protein, the meat sector faces a...
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