Trends in meat science and technology: the future looks bright, but the journey will be long
| Autor: | J. Würtz, S. Støier, L. Hinrichsen, L. Kristensen |
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| Rok vydání: | 2014 |
| Předmět: |
Sociology of scientific knowledge
Conservation of Natural Resources Meat media_common.quotation_subject Best practice Science World population History 20th Century Animal Welfare History 21st Century Automation Order (exchange) Sustainability Animals Food Technology Humans Quality (business) Business Marketing Productivity License Food Science media_common |
| Zdroj: | Meat science. 98(3) |
| ISSN: | 1873-4138 |
| Popis: | 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 in order 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 for increased efficiency by implementing best practices on a global scale. New challenges include: hyper flexible automation, more accurate and faster measurement systems and meeting special consumer demands already at the production line. Systems for 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 we together can reach out for a seemingly bright future. |
| Databáze: | OpenAIRE |
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