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

The Meat Factory Cell (MFC) concept differs from conventional abattoirs by partly working in cell stations instead of production lines. It combines and merges elements of today's separate processes and disciplines, namely “slaughter” and “meat primal cutting”, and “disassembles” the carcass fro...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Alvseike, Ole [verfasserIn] Prieto, Miguel [verfasserIn] Torkveen, Kristin [verfasserIn] Ruud, Cecilie [verfasserIn] Nesbakken, Truls [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2018

Schlagwörter:	Meat inspection Meat Factory Cell Risk assessment Meat hygiene

Übergeordnetes Werk:	Enthalten in: Food control - Amsterdam [u.a.] : Elsevier Science, 1990, 90, Seite 32-39
Übergeordnetes Werk:	volume:90 ; pages:32-39

DOI / URN:	10.1016/j.foodcont.2018.02.014

Katalog-ID:	ELV000317241

Internformat


LEADER	01000caa a22002652 4500
001	ELV000317241
003	DE-627
005	20230524135146.0
007	cr uuu---uuuuu
008	230427s2018 xx \|\|\|\|\|o 00\| \|\|eng c
024	7		\|a 10.1016/j.foodcont.2018.02.014 \|2 doi
035			\|a (DE-627)ELV000317241
035			\|a (ELSEVIER)S0956-7135(18)30060-4
040			\|a DE-627 \|b ger \|c DE-627 \|e rda
041			\|a eng
082	0	4	\|a 630 \|a 640 \|q DE-600
084			\|a 58.34 \|2 bkl
100	1		\|a Alvseike, Ole \|e verfasserin \|0 (orcid)0000-0002-1748-3470 \|4 aut
245	1	0	\|a Meat inspection and hygiene in a Meat Factory Cell – An alternative concept
264		1	\|c 2018
336			\|a nicht spezifiziert \|b zzz \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
520			\|a The Meat Factory Cell (MFC) concept differs from conventional abattoirs by partly working in cell stations instead of production lines. It combines and merges elements of today's separate processes and disciplines, namely “slaughter” and “meat primal cutting”, and “disassembles” the carcass from outside-in where limbs, neck, back and loin are removed before internal organs. The aim of this work is to qualitatively assess future meat inspection and hygiene of pork carcasses in the MFC. A holistic assessment of the carcass parts is needed to interpret the significance of findings on separate parts. The MFC offers some opportunities for targeted inspection with cutting edge diagnostic technology. Improved hygiene is expected from the MFC concept due to the fact that limbs, neck and loin are removed first and are not subject to faecal contamination from intestinal content. The MFC provides opportunities for customized chilling regime for different parts, targeted decontamination or pathogen killing processing, which should contribute to safer meat products and less energy consumption. We expect that the MFC approach will potentially fulfill the principles of Codex alimentarius and will improve public health compared to conventional slaughter and meat inspection.
650		4	\|a Meat inspection
650		4	\|a Meat Factory Cell
650		4	\|a Risk assessment
650		4	\|a Meat hygiene
700	1		\|a Prieto, Miguel \|e verfasserin \|4 aut
700	1		\|a Torkveen, Kristin \|e verfasserin \|4 aut
700	1		\|a Ruud, Cecilie \|e verfasserin \|4 aut
700	1		\|a Nesbakken, Truls \|e verfasserin \|4 aut
773	0	8	\|i Enthalten in \|t Food control \|d Amsterdam [u.a.] : Elsevier Science, 1990 \|g 90, Seite 32-39 \|h Online-Ressource \|w (DE-627)320604772 \|w (DE-600)2020604-5 \|w (DE-576)259271756 \|x 0956-7135 \|7 nnns
773	1	8	\|g volume:90 \|g pages:32-39
912			\|a GBV_USEFLAG_U
912			\|a SYSFLAG_U
912			\|a GBV_ELV
912			\|a GBV_ILN_20
912			\|a GBV_ILN_22
912			\|a GBV_ILN_23
912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_32
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_74
912			\|a GBV_ILN_90
912			\|a GBV_ILN_95
912			\|a GBV_ILN_100
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_151
912			\|a GBV_ILN_224
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
912			\|a GBV_ILN_702
912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2118
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2147
912			\|a GBV_ILN_2148
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_2522
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
951			\|a AR
952			\|d 90 \|h 32-39

Indexfelder

author_variant	o a oa m p mp k t kt c r cr t n tn
matchkey_str	article:09567135:2018----::etnpcinnhgeenmafcoyeln
hierarchy_sort_str	2018
bklnumber	58.34
publishDate	2018
allfields	10.1016/j.foodcont.2018.02.014 doi (DE-627)ELV000317241 (ELSEVIER)S0956-7135(18)30060-4 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Alvseike, Ole verfasserin (orcid)0000-0002-1748-3470 aut Meat inspection and hygiene in a Meat Factory Cell – An alternative concept 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The Meat Factory Cell (MFC) concept differs from conventional abattoirs by partly working in cell stations instead of production lines. It combines and merges elements of today's separate processes and disciplines, namely “slaughter” and “meat primal cutting”, and “disassembles” the carcass from outside-in where limbs, neck, back and loin are removed before internal organs. The aim of this work is to qualitatively assess future meat inspection and hygiene of pork carcasses in the MFC. A holistic assessment of the carcass parts is needed to interpret the significance of findings on separate parts. The MFC offers some opportunities for targeted inspection with cutting edge diagnostic technology. Improved hygiene is expected from the MFC concept due to the fact that limbs, neck and loin are removed first and are not subject to faecal contamination from intestinal content. The MFC provides opportunities for customized chilling regime for different parts, targeted decontamination or pathogen killing processing, which should contribute to safer meat products and less energy consumption. We expect that the MFC approach will potentially fulfill the principles of Codex alimentarius and will improve public health compared to conventional slaughter and meat inspection. Meat inspection Meat Factory Cell Risk assessment Meat hygiene Prieto, Miguel verfasserin aut Torkveen, Kristin verfasserin aut Ruud, Cecilie verfasserin aut Nesbakken, Truls verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 90, Seite 32-39 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:90 pages:32-39 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 90 32-39
spelling	10.1016/j.foodcont.2018.02.014 doi (DE-627)ELV000317241 (ELSEVIER)S0956-7135(18)30060-4 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Alvseike, Ole verfasserin (orcid)0000-0002-1748-3470 aut Meat inspection and hygiene in a Meat Factory Cell – An alternative concept 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The Meat Factory Cell (MFC) concept differs from conventional abattoirs by partly working in cell stations instead of production lines. It combines and merges elements of today's separate processes and disciplines, namely “slaughter” and “meat primal cutting”, and “disassembles” the carcass from outside-in where limbs, neck, back and loin are removed before internal organs. The aim of this work is to qualitatively assess future meat inspection and hygiene of pork carcasses in the MFC. A holistic assessment of the carcass parts is needed to interpret the significance of findings on separate parts. The MFC offers some opportunities for targeted inspection with cutting edge diagnostic technology. Improved hygiene is expected from the MFC concept due to the fact that limbs, neck and loin are removed first and are not subject to faecal contamination from intestinal content. The MFC provides opportunities for customized chilling regime for different parts, targeted decontamination or pathogen killing processing, which should contribute to safer meat products and less energy consumption. We expect that the MFC approach will potentially fulfill the principles of Codex alimentarius and will improve public health compared to conventional slaughter and meat inspection. Meat inspection Meat Factory Cell Risk assessment Meat hygiene Prieto, Miguel verfasserin aut Torkveen, Kristin verfasserin aut Ruud, Cecilie verfasserin aut Nesbakken, Truls verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 90, Seite 32-39 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:90 pages:32-39 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 90 32-39
allfields_unstemmed	10.1016/j.foodcont.2018.02.014 doi (DE-627)ELV000317241 (ELSEVIER)S0956-7135(18)30060-4 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Alvseike, Ole verfasserin (orcid)0000-0002-1748-3470 aut Meat inspection and hygiene in a Meat Factory Cell – An alternative concept 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The Meat Factory Cell (MFC) concept differs from conventional abattoirs by partly working in cell stations instead of production lines. It combines and merges elements of today's separate processes and disciplines, namely “slaughter” and “meat primal cutting”, and “disassembles” the carcass from outside-in where limbs, neck, back and loin are removed before internal organs. The aim of this work is to qualitatively assess future meat inspection and hygiene of pork carcasses in the MFC. A holistic assessment of the carcass parts is needed to interpret the significance of findings on separate parts. The MFC offers some opportunities for targeted inspection with cutting edge diagnostic technology. Improved hygiene is expected from the MFC concept due to the fact that limbs, neck and loin are removed first and are not subject to faecal contamination from intestinal content. The MFC provides opportunities for customized chilling regime for different parts, targeted decontamination or pathogen killing processing, which should contribute to safer meat products and less energy consumption. We expect that the MFC approach will potentially fulfill the principles of Codex alimentarius and will improve public health compared to conventional slaughter and meat inspection. Meat inspection Meat Factory Cell Risk assessment Meat hygiene Prieto, Miguel verfasserin aut Torkveen, Kristin verfasserin aut Ruud, Cecilie verfasserin aut Nesbakken, Truls verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 90, Seite 32-39 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:90 pages:32-39 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 90 32-39
allfieldsGer	10.1016/j.foodcont.2018.02.014 doi (DE-627)ELV000317241 (ELSEVIER)S0956-7135(18)30060-4 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Alvseike, Ole verfasserin (orcid)0000-0002-1748-3470 aut Meat inspection and hygiene in a Meat Factory Cell – An alternative concept 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The Meat Factory Cell (MFC) concept differs from conventional abattoirs by partly working in cell stations instead of production lines. It combines and merges elements of today's separate processes and disciplines, namely “slaughter” and “meat primal cutting”, and “disassembles” the carcass from outside-in where limbs, neck, back and loin are removed before internal organs. The aim of this work is to qualitatively assess future meat inspection and hygiene of pork carcasses in the MFC. A holistic assessment of the carcass parts is needed to interpret the significance of findings on separate parts. The MFC offers some opportunities for targeted inspection with cutting edge diagnostic technology. Improved hygiene is expected from the MFC concept due to the fact that limbs, neck and loin are removed first and are not subject to faecal contamination from intestinal content. The MFC provides opportunities for customized chilling regime for different parts, targeted decontamination or pathogen killing processing, which should contribute to safer meat products and less energy consumption. We expect that the MFC approach will potentially fulfill the principles of Codex alimentarius and will improve public health compared to conventional slaughter and meat inspection. Meat inspection Meat Factory Cell Risk assessment Meat hygiene Prieto, Miguel verfasserin aut Torkveen, Kristin verfasserin aut Ruud, Cecilie verfasserin aut Nesbakken, Truls verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 90, Seite 32-39 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:90 pages:32-39 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 90 32-39
allfieldsSound	10.1016/j.foodcont.2018.02.014 doi (DE-627)ELV000317241 (ELSEVIER)S0956-7135(18)30060-4 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Alvseike, Ole verfasserin (orcid)0000-0002-1748-3470 aut Meat inspection and hygiene in a Meat Factory Cell – An alternative concept 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The Meat Factory Cell (MFC) concept differs from conventional abattoirs by partly working in cell stations instead of production lines. It combines and merges elements of today's separate processes and disciplines, namely “slaughter” and “meat primal cutting”, and “disassembles” the carcass from outside-in where limbs, neck, back and loin are removed before internal organs. The aim of this work is to qualitatively assess future meat inspection and hygiene of pork carcasses in the MFC. A holistic assessment of the carcass parts is needed to interpret the significance of findings on separate parts. The MFC offers some opportunities for targeted inspection with cutting edge diagnostic technology. Improved hygiene is expected from the MFC concept due to the fact that limbs, neck and loin are removed first and are not subject to faecal contamination from intestinal content. The MFC provides opportunities for customized chilling regime for different parts, targeted decontamination or pathogen killing processing, which should contribute to safer meat products and less energy consumption. We expect that the MFC approach will potentially fulfill the principles of Codex alimentarius and will improve public health compared to conventional slaughter and meat inspection. Meat inspection Meat Factory Cell Risk assessment Meat hygiene Prieto, Miguel verfasserin aut Torkveen, Kristin verfasserin aut Ruud, Cecilie verfasserin aut Nesbakken, Truls verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 90, Seite 32-39 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:90 pages:32-39 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 90 32-39
language	English
source	Enthalten in Food control 90, Seite 32-39 volume:90 pages:32-39
sourceStr	Enthalten in Food control 90, Seite 32-39 volume:90 pages:32-39
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Meat inspection Meat Factory Cell Risk assessment Meat hygiene
dewey-raw	630
isfreeaccess_bool	false
container_title	Food control
authorswithroles_txt_mv	Alvseike, Ole @@aut@@ Prieto, Miguel @@aut@@ Torkveen, Kristin @@aut@@ Ruud, Cecilie @@aut@@ Nesbakken, Truls @@aut@@
publishDateDaySort_date	2018-01-01T00:00:00Z
hierarchy_top_id	320604772
dewey-sort	3630
id	ELV000317241
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV000317241</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230524135146.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230427s2018 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodcont.2018.02.014</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV000317241</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0956-7135(18)30060-4</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Alvseike, Ole</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0002-1748-3470</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Meat inspection and hygiene in a Meat Factory Cell – An alternative concept</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2018</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The Meat Factory Cell (MFC) concept differs from conventional abattoirs by partly working in cell stations instead of production lines. It combines and merges elements of today's separate processes and disciplines, namely “slaughter” and “meat primal cutting”, and “disassembles” the carcass from outside-in where limbs, neck, back and loin are removed before internal organs. The aim of this work is to qualitatively assess future meat inspection and hygiene of pork carcasses in the MFC. A holistic assessment of the carcass parts is needed to interpret the significance of findings on separate parts. The MFC offers some opportunities for targeted inspection with cutting edge diagnostic technology. Improved hygiene is expected from the MFC concept due to the fact that limbs, neck and loin are removed first and are not subject to faecal contamination from intestinal content. The MFC provides opportunities for customized chilling regime for different parts, targeted decontamination or pathogen killing processing, which should contribute to safer meat products and less energy consumption. We expect that the MFC approach will potentially fulfill the principles of Codex alimentarius and will improve public health compared to conventional slaughter and meat inspection.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Meat inspection</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Meat Factory Cell</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Risk assessment</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Meat hygiene</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Prieto, Miguel</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Torkveen, Kristin</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ruud, Cecilie</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nesbakken, Truls</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food control</subfield><subfield code="d">Amsterdam [u.a.] : Elsevier Science, 1990</subfield><subfield code="g">90, Seite 32-39</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)320604772</subfield><subfield code="w">(DE-600)2020604-5</subfield><subfield code="w">(DE-576)259271756</subfield><subfield code="x">0956-7135</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:90</subfield><subfield code="g">pages:32-39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_32</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2004</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2065</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2068</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2113</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2118</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2147</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2148</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2522</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="j">Lebensmitteltechnologie</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">90</subfield><subfield code="h">32-39</subfield></datafield></record></collection>
author	Alvseike, Ole
spellingShingle	Alvseike, Ole ddc 630 bkl 58.34 misc Meat inspection misc Meat Factory Cell misc Risk assessment misc Meat hygiene Meat inspection and hygiene in a Meat Factory Cell – An alternative concept
authorStr	Alvseike, Ole
ppnlink_with_tag_str_mv	@@773@@(DE-627)320604772
format	electronic Article
dewey-ones	630 - Agriculture & related technologies 640 - Home & family management
delete_txt_mv	keep
author_role	aut aut aut aut aut
collection	elsevier
remote_str	true
illustrated	Not Illustrated
issn	0956-7135
topic_title	630 640 DE-600 58.34 bkl Meat inspection and hygiene in a Meat Factory Cell – An alternative concept Meat inspection Meat Factory Cell Risk assessment Meat hygiene
topic	ddc 630 bkl 58.34 misc Meat inspection misc Meat Factory Cell misc Risk assessment misc Meat hygiene
topic_unstemmed	ddc 630 bkl 58.34 misc Meat inspection misc Meat Factory Cell misc Risk assessment misc Meat hygiene
topic_browse	ddc 630 bkl 58.34 misc Meat inspection misc Meat Factory Cell misc Risk assessment misc Meat hygiene
format_facet	Elektronische Aufsätze Aufsätze Elektronische Ressource
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	cr
hierarchy_parent_title	Food control
hierarchy_parent_id	320604772
dewey-tens	630 - Agriculture 640 - Home & family management
hierarchy_top_title	Food control
isfreeaccess_txt	false
familylinks_str_mv	(DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756
title	Meat inspection and hygiene in a Meat Factory Cell – An alternative concept
ctrlnum	(DE-627)ELV000317241 (ELSEVIER)S0956-7135(18)30060-4
title_full	Meat inspection and hygiene in a Meat Factory Cell – An alternative concept
author_sort	Alvseike, Ole
journal	Food control
journalStr	Food control
lang_code	eng
isOA_bool	false
dewey-hundreds	600 - Technology
recordtype	marc
publishDateSort	2018
contenttype_str_mv	zzz
container_start_page	32
author_browse	Alvseike, Ole Prieto, Miguel Torkveen, Kristin Ruud, Cecilie Nesbakken, Truls
container_volume	90
class	630 640 DE-600 58.34 bkl
format_se	Elektronische Aufsätze
author-letter	Alvseike, Ole
doi_str_mv	10.1016/j.foodcont.2018.02.014
normlink	(ORCID)0000-0002-1748-3470
normlink_prefix_str_mv	(orcid)0000-0002-1748-3470
dewey-full	630 640
author2-role	verfasserin
title_sort	meat inspection and hygiene in a meat factory cell – an alternative concept
title_auth	Meat inspection and hygiene in a Meat Factory Cell – An alternative concept
abstract	The Meat Factory Cell (MFC) concept differs from conventional abattoirs by partly working in cell stations instead of production lines. It combines and merges elements of today's separate processes and disciplines, namely “slaughter” and “meat primal cutting”, and “disassembles” the carcass from outside-in where limbs, neck, back and loin are removed before internal organs. The aim of this work is to qualitatively assess future meat inspection and hygiene of pork carcasses in the MFC. A holistic assessment of the carcass parts is needed to interpret the significance of findings on separate parts. The MFC offers some opportunities for targeted inspection with cutting edge diagnostic technology. Improved hygiene is expected from the MFC concept due to the fact that limbs, neck and loin are removed first and are not subject to faecal contamination from intestinal content. The MFC provides opportunities for customized chilling regime for different parts, targeted decontamination or pathogen killing processing, which should contribute to safer meat products and less energy consumption. We expect that the MFC approach will potentially fulfill the principles of Codex alimentarius and will improve public health compared to conventional slaughter and meat inspection.
abstractGer	The Meat Factory Cell (MFC) concept differs from conventional abattoirs by partly working in cell stations instead of production lines. It combines and merges elements of today's separate processes and disciplines, namely “slaughter” and “meat primal cutting”, and “disassembles” the carcass from outside-in where limbs, neck, back and loin are removed before internal organs. The aim of this work is to qualitatively assess future meat inspection and hygiene of pork carcasses in the MFC. A holistic assessment of the carcass parts is needed to interpret the significance of findings on separate parts. The MFC offers some opportunities for targeted inspection with cutting edge diagnostic technology. Improved hygiene is expected from the MFC concept due to the fact that limbs, neck and loin are removed first and are not subject to faecal contamination from intestinal content. The MFC provides opportunities for customized chilling regime for different parts, targeted decontamination or pathogen killing processing, which should contribute to safer meat products and less energy consumption. We expect that the MFC approach will potentially fulfill the principles of Codex alimentarius and will improve public health compared to conventional slaughter and meat inspection.
abstract_unstemmed	The Meat Factory Cell (MFC) concept differs from conventional abattoirs by partly working in cell stations instead of production lines. It combines and merges elements of today's separate processes and disciplines, namely “slaughter” and “meat primal cutting”, and “disassembles” the carcass from outside-in where limbs, neck, back and loin are removed before internal organs. The aim of this work is to qualitatively assess future meat inspection and hygiene of pork carcasses in the MFC. A holistic assessment of the carcass parts is needed to interpret the significance of findings on separate parts. The MFC offers some opportunities for targeted inspection with cutting edge diagnostic technology. Improved hygiene is expected from the MFC concept due to the fact that limbs, neck and loin are removed first and are not subject to faecal contamination from intestinal content. The MFC provides opportunities for customized chilling regime for different parts, targeted decontamination or pathogen killing processing, which should contribute to safer meat products and less energy consumption. We expect that the MFC approach will potentially fulfill the principles of Codex alimentarius and will improve public health compared to conventional slaughter and meat inspection.
collection_details	GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393
title_short	Meat inspection and hygiene in a Meat Factory Cell – An alternative concept
remote_bool	true
author2	Prieto, Miguel Torkveen, Kristin Ruud, Cecilie Nesbakken, Truls
author2Str	Prieto, Miguel Torkveen, Kristin Ruud, Cecilie Nesbakken, Truls
ppnlink	320604772
mediatype_str_mv	c
isOA_txt	false
hochschulschrift_bool	false
doi_str	10.1016/j.foodcont.2018.02.014
up_date	2024-07-06T17:33:28.201Z
_version_	1803851879628668928
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV000317241</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230524135146.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230427s2018 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodcont.2018.02.014</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV000317241</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0956-7135(18)30060-4</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Alvseike, Ole</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0002-1748-3470</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Meat inspection and hygiene in a Meat Factory Cell – An alternative concept</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2018</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The Meat Factory Cell (MFC) concept differs from conventional abattoirs by partly working in cell stations instead of production lines. It combines and merges elements of today's separate processes and disciplines, namely “slaughter” and “meat primal cutting”, and “disassembles” the carcass from outside-in where limbs, neck, back and loin are removed before internal organs. The aim of this work is to qualitatively assess future meat inspection and hygiene of pork carcasses in the MFC. A holistic assessment of the carcass parts is needed to interpret the significance of findings on separate parts. The MFC offers some opportunities for targeted inspection with cutting edge diagnostic technology. Improved hygiene is expected from the MFC concept due to the fact that limbs, neck and loin are removed first and are not subject to faecal contamination from intestinal content. The MFC provides opportunities for customized chilling regime for different parts, targeted decontamination or pathogen killing processing, which should contribute to safer meat products and less energy consumption. We expect that the MFC approach will potentially fulfill the principles of Codex alimentarius and will improve public health compared to conventional slaughter and meat inspection.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Meat inspection</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Meat Factory Cell</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Risk assessment</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Meat hygiene</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Prieto, Miguel</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Torkveen, Kristin</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ruud, Cecilie</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nesbakken, Truls</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food control</subfield><subfield code="d">Amsterdam [u.a.] : Elsevier Science, 1990</subfield><subfield code="g">90, Seite 32-39</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)320604772</subfield><subfield code="w">(DE-600)2020604-5</subfield><subfield code="w">(DE-576)259271756</subfield><subfield code="x">0956-7135</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:90</subfield><subfield code="g">pages:32-39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_32</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2004</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2065</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2068</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2113</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2118</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2147</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2148</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2522</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="j">Lebensmitteltechnologie</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">90</subfield><subfield code="h">32-39</subfield></datafield></record></collection>
score	7.3993244

Nicht das Richtige dabei?

Schreiben Sie uns!

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

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?