Dudbridge, Michael (2010) The impact of robotic handling of sliced cured meat on the shelf life of ready to eat products. Food Processing . ISSN UNSPECIFIED (Submitted)
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Recent changes in legislation and consumers exercising choice have caused a reduction in the options available to extend the shelf life of pre sliced, cooked, cured meat products that are ready to eat. The use of preservatives is being phased out in response to the demands of retailers and consumers. There is also pressure on manufacturers to increase the shelf life of their products to improve availability and reduce waste in the supply chain.
This study will look at the impact of handling techniques on the initial bacterial loadings of ham and cured meats and report on the differences between manually handled products and those handled robotically. The ready to eat meat market is a large one with sales of over £1bn per year in the UK .
|Keywords:||shelf life, automation, food handling, cured meat packing|
|Subjects:||H Engineering > H131 Automated Engineering Design|
D Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D Veterinary Sciences, Agriculture and related subjects > D620 Food Hygiene
D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
|Divisions:||College of Science > National Centre for Food Manufacturing|
|Deposited By:||Michael Dudbridge|
|Deposited On:||19 May 2010 10:14|
|Last Modified:||05 Oct 2014 19:40|
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