Bringing Home the Bacon: Meal Time Donning and Doffing Claims in the Meat Processing Industry

2012 ◽  
Author(s):  
Michael Carlin
Keyword(s):  
Meat Processing ◽  
Processing Industry ◽  
Meal Time

MEAT PROCESSING INDUSTRY OF UKRAINE: TENDENCIES AND PROSPECTS

2021 ◽  
Vol 40 (4) ◽  
pp. 16-25
Author(s):  
VLASENKO Iryna ◽  
SEMKO Tetiana
Keyword(s):  
Supply And Demand ◽  
Poultry Meat ◽  
Necessary Condition ◽  
Meat Production ◽  
Meat Industry ◽  
Total Production ◽  
Meat Processing ◽  
Resource Saving ◽  
Investment Activity ◽  
Processing Industry

Background. The total production of beef and pork is declining from year to year. The study of development trends in the meat industry of Ukraine will help to outline the prospects for the successful realization of potential opportunities for production expansion. An analysis of recent research and publications has shown that despite some scientific developments, dynamic changes in the meat processing industry require constant monitoring of unresolved issues. The aim of the study is to analyze the current state and characteristics of the meat processing industry of Ukraine on the basis of analytical research in general and in the context of its innovation activities in particular. Materials and methods. Research methods were used: monographic, statistical groupings, correlation-regression analysis, graphical. Results. Analysis of the dynamics of industrial meat production shows that beef and veal occupy the least share in it. The basis for ensuring the economic balance of production and economic relations of economic entities is the consistency of supply and demand for raw meat and products of its processing. For the successful development of the industry, the state must protect and stimulate domestic producers; to harmonize domestic standards of safety and quality of products in accordance with international ones. The innovative development of the meat market requires adequate investment support, and the stimulation of investment activity should be considered in the context of the strategy of development of the national economy on an innovative basis. Conclusion. Livestock production in general and meat in particular are one of the leading sectors of agriculture. In recentyears, there have been some trends in the dynamics and structure of meat production and consumption in favor of cheaper poultry meat. The reason for this is the reduction in production; increase in retail prices for all types of products; low incomes of the majority of the population. A necessary condition for the sustainable development of the meat processing industry is the introduction of European regulations on product quality and safety standards; introduction of resource-saving technologies at enterprises; reconstruction of enterprises; provision of production facilities with domestic raw materials.

scholarly journals Production Efficiency Analysis of the Hungarian Meat Processing Industry

Competitio ◽  
2015 ◽  
Vol 14 (1) ◽  
pp. 23-42
Author(s):  
Zombor Berezvai
Keyword(s):  
Financial Crisis ◽  
Production Efficiency ◽  
Global Financial Crisis ◽  
High Capacity ◽  
Function Estimation ◽  
Meat Processing ◽  
Firm Level ◽  
Processing Industry ◽  
Market Situation ◽  
The Global Financial Crisis

This paper analyzes the performance of the Hungarian meat processing industry in the wake of the global financial crisis. Between 2011 and 2013 many high-capacity meat processors went bankrupt in Hungary. Possible reasons for that could be unfavorable market situation and inefficiency in production. In this paper, the latter hypothesis is examined. Two different types of production function estimation techniques are used to calculate firm-specific inefficiency estimates. Based on the estimation results, the lower bound of average firm-level efficiency is 0.50, while the upper bound is 0.88. Estimated firm-level inefficiencies are compared to the characteristics of the given firms. Pre-tax profit, company size and domestic ownership are associated with lesser inefficiency. On the other hand, time trend of inefficiencies indicate that the global financial crisis negatively affected the production efficiency of the meat processors. This can be a reason behind the bankruptcies happened. Journal of Economic Literature (JEL) codes: C33, L66

scholarly journals Airborne Listeria spp. in the red meat processing industry

2011 ◽  
Vol 29 (No. 4) ◽  
pp. 441-447 ◽  
Author(s):  
M. Dobeic ◽  
E. Kenda ◽  
J. Mičunovič ◽  
I. Zdovc
Keyword(s):  
Red Meat ◽  
Positive Case ◽  
Airborne Bacteria ◽  
Meat Processing ◽  
Processing Industry ◽  
Air Samples ◽  
Mesophilic Bacteria ◽  
Processing Plants ◽  
Carcass Contamination ◽  
Settling Rates

The aim of this study was to determine the potential presence of the airborne Listeria spp. and its correlation with the aerobic mesophilic bacteria and Listeria carcass contamination in three red meat slaughtering and three processing plants. Airborne L. seeligeri and L. innocua were determined using 8 (5.06%, n = 158) air samples taken on the locations characteristic for aerosol generating and in a chilly environment. The positive airborne samples of Listeria spp. were in an insignificant (P > 0.05) relation with the highest airborne bacteria counts. On the carcass, only 1 positive case (0.69%, n = 144) of L. innocua was determined, presumably owing to the low airborne Listeria counts and its unpredictable settling rates. In addition, insignificant (P > 0.05) influences of air moisture and airflow on the airborne Listeria were found. Nevertheles, the methods currently used to determine the airborne Listeria and its relationships to aerosol viable mesophilic bacteria and carcass contamination need to be reconsidered in future investigations.

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