Trends in meat science and technology: The future looks bright, but the journey will be long

• Published in: Meat science 2014-11, Vol.98 (3), p.322-329
• Main Authors: Kristensen, L., Støier, S., Würtz, J., Hinrichsen, L.
• Format: Article
• Language: English
• Subjects: Animal Welfare; Animals; Automation; Conservation of Natural Resources; Food Technology - history; Food Technology - trends; Healthy meat; History, 20th Century; History, 21st Century; Humans; Meat; Meat technology; Productivity; Science; Sustainability; Thermal processes
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2014.06.023

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. •The paper gives a brief overview of the history of meat technology focusing on pork•Environmental- and production-efficiency will be vital for the future meat industry•Protein resource will be limited and meat quality management will be essential•Future trends in meat technology and healthy meat products are discussed•Examples of emerging technologies such as on line CT are presented