Previous Events

-The Training session “Added Value on Muscle Profiling”

Training session details:
Training Session , Added Value in Muscle Preperation, Dublin, 15th of March, 2011.
How to add the carcasses value?, Practical session : primal cutting. Tasting of the products and sensorial evaluation.
- Please click here to download the Training Programme
- Please click here to download the registration form.

Training Session , Added Value in Muscle Preperation, Bristol, 2nd of March, 2011.
How to add the carcasses value?, Practical session : primal cutting. Tasting of the products and sensorial evaluation.
- Please click here to download the Training Programme
- Please click here to download the registration form.
Conducted on March 2nd in Bristol and on March 15th, in Dublin, these sessions were held after much interest on how to optimize the cutting of meat and adding-value. These training sessions were a great success; with thirty-five participants attending from England, Wales and Ireland!

Experts from Adiv in France, Nofima in Norway, Teagasc in Ireland and the University of Bristol in the UK, delivered the training which began with a theoretical part. The theme was "How to add value to the Carcass” with a view of the factors controlling the tenderness of the muscles and the different practices in Europe.
A practical session was then conducted by a French expert to show deboning and cutting practices to separate individual muscles with the respect of their anatomy. . Muscles were then tested by participants during lunch to assess their tenderness and to discuss the potentialities of upgrading some muscles regarding their tenderness and the consumption habits of local consumers.

Finally, the global carcass values obtained with the different cutting strategies were compared and  suggestions on alternative cutting methods were provided based on the potential economical benefits..
Click here to access at the technique description.

For more information or if you have any comments on this training-session, please contact Eric.lemoine@adiv.fr

-The Demonstration “Reduction and detection of Carcass contamination on the slaughterline”

This demonstration was conducted on February 9th, at INRA in Theix, Clermont-Ferrand in France. The objective of this demonstration was to present several technologies to prevent bacteria transfer from hides to carcasses and to treat contaminated areas by steam vaccum. Those technologies were selected for  their novelty, originality and complementarity. Performed in real conditions of slaughterline, twenty-five participants attended this event conducted by European experts from France, Serbia and Denmark.

During this day, the main technology presented was  the immobilization method of bacteria on hide which consist in spraying a Shellac solution to fix bacteria on hides. This technique has been developed by the Agriculture Faculty of Novi Sad in Serbia under the ProSafeBeef project. The French company Industrade presented a system to remove dirt and wet materialsfrom hides and also a system for the identification of soiled areas by faecal contamination (VerifEye® equiment). The Danish Meat Research Institute (DMRI) presented a method for decontaminating soiled areas by local steam and aspiration: the system steam vac Tubular 5.

Participants were then invited to discuss the control of contamination of carcasses and benefits of the technologies demonstrated.

For more information or if you have any comments on this session, please contact Eric.lemoine@adiv.fr

-The Demonstration “Quality screening of beef products”

Demonstration of novel spectroscopic on-line and at-line approaches, Nofima, Ås, Norway, 28th of February 2011
Discover new technologies for beef meat industry, Quality screening of beef products, Demonstration of novel spectroscopic on-line and at-line approaches: 28th February 2011
Nofima, Osloveien 1, Ås, Norway
- Please click here to download the Information Leaflet.

This demonstration was conducted on February 28th at Nofima in Oslo, Norway. 
A major challenge for the food industry is to increase efficiency and sustainability, while simultaneously maintaining and improving product quality. Consequently, rapid sensors, in particular spectroscopic techniques, are increasingly applied in production lines for quality control and process optimization. The industrial demands for such methods are growing, and current needs span a broad range of applications.
Around twenty participants attended this event conducted by European experts from France, and Norway. And this workshop was very successful!

During this day, three techniques were presented. The first demonstration concerned the on-line measurements of meat with the near infrared spectroscopy. Secondly, a demonstration was conducted on the probing fatty acid features in muscle foods with the Raman spectroscopy and finally, the rapid screening of beef carcasses for fecal contamination with the fluorescence spectroscopy was demonstrated.

For more information or if you have any comments on this session, please contact Eric.lemoine@adiv.fr

 Food Integrity and Traceability Conference, 21st – 24th March 2011, Queen’s University Belfast Northern Ireland.
The Food Integrity and Traceability International Conference will be held from the 21st to the 24th March 2011 at Queen’s University Belfast. The conference will focus on three key themes: reviewing recent progress in delivering safe and authentic food to the consumer; identifying the greatest current and emerging threats to the integrity of the agri-food supply; and delivering new analytical means of verifying the integrity of the agri-food supply chain.
- For more information please visit: http://www.qub.ac.uk/sites/ASSET2011/


Food and Beverage Test Expo, 8th – 10th February 2011, Cologne, Germany
The Food and Beverage Test Expo will be held from the 8th to the 10th February 2011, at the Koelnmesse exhibition centre in Cologne, Germany. This trade fair provided information on a full range of test and evaluation technologies, solutions and services, ranging from nutritional analysis and food composition, authenticity and origin testing, to microbiological testing, GMO detection, allergen testing, vitamin testing, food irradiation testing, residue and contaminant testing at all levels.
- For more information please visit: http://www.foodtestexpo.com/index.php