Meat Grinder Research Articles

Artificial intelligence and media policy: Plurality from the meat grinder

Artificial intelligence and media policy: Plurality from the meat grinder

Case Report of a Patient Who Came to the Meat Grinder by Shaken Hand

Case Report of a Patient Who Came to the Meat Grinder by Shaken Hand

Grinding as a slaughter method for farmed black soldier fly (Hermetia illucens) larvae: Empirical recommendations to achieve instantaneous killing.

At least 200 billion black soldier fly (Hermetia illucens) larvae (BSFL) are reared each year as food and feed, and the insect farming industry is projected to grow rapidly. Despite interest by consumers, producers, and legislators, no empirical evidence exists to guide producers in practicing humane - or instantaneous - slaughter for these novel mini-livestock. BSFL may be slaughtered via freezing, boiling, grinding, or other methods; however standard operating procedures (SOPs) and equipment design may affect the likelihood of instantaneous death using these methods. We tested how larval body size and particle size plate hole diameter affect the likelihood of instantaneous death for black soldier fly larvae that are slaughtered using a standard meat grinder. Larval body size did not affect the likelihood of instantaneous death for larvae that are 106-175 mg in mass. However, particle size plate hole diameter had a significant effect on the likelihood of instantaneous death, with only 54% of larvae experiencing an instant death when using the largest particle size plate (12-mm hole diameter) compared to 84% using the smallest particle size plate (2.55 mm). However, a higher percentage of instantaneous death (up to 99%) could be achieved by reducing the proportion of larvae that become stuck in the machine. We conclude by outlining specific recommendations to support producers in achieving a 99% instantaneous death rate through specific SOPs to be used with similarly designed machines. We also develop a protocol for producers that wish to test their own grinding SOPs.

Approaches for Rapid Calculation of the High-Order Meat Grinder Circuit Process in IPPS Systems

Approaches for Rapid Calculation of the High-Order Meat Grinder Circuit Process in IPPS Systems

Determination of the installation height of the meat grinder grate with a vertical screw arrangement above the upper edge of the container

Processing of agricultural products plays an important role in providing food to the population of our country. Therefore, increasing productivity in the processing of raw materials is an urgent task, including in the production of meat products. Thus, in the production of minced meat, the replaceable productivity may decrease due to the loss of time for sanitary and hygienic treatment of premises and equipment, which is provided for by regulatory documents. During the production of minced meat, meat juice can be sprayed on the surrounding objects and walls of the room, which aggravates their sanitary and hygienic treatment. It is possible to eliminate the spraying of meat juice by improving the equipment used for the production of minced meat. To reduce the splashing of meat juice in the production of minced meat, the article proposes a meat grinder with a vertical screw arrangement, for which a patent for a utility model has been obtained. The vertical output of minced meat allows you to limit the spraying within the container for the finished product. At the same time, the distance between the grate of the meat grinder and the container for the finished product should be maximum, but in such a way as to almost completely exclude the ingress of splashes of meat juice outside the container. To determine this distance (the height of the meat grinder installation above the container), the corresponding theoretical prerequisites are proposed on the basis of the developed calculation scheme and the well-known mathematical apparatus. Formulas have been obtained for determining the maximum distance from the clamping nut of the meat grinder to the upper edge of the container, excluding splashes of meat juice outside the container. The maximum distance depends on the geometric dimensions of the grate of the meat grinder and the container for the finished product. A dependence is also derived to determine the minimum diameter of the minced meat container, which excludes the spraying of raw materials beyond its limits. In general, the proposed design of the meat grinder and the justification of its parameters will significantly reduce the spraying of meat juice on surrounding objects. This will reduce the time for sanitary and hygienic processing and, thereby, increase the shift productivity in the production of minced meat.

A review on the relation between grinding process and quality of ground meat

This review is providing an overview of the actual and past research in the field of ground meat. The forces that are acting in the meat grinder are well understood. The higher the forces that are acting on the meat while grinding, the stronger the disintegration of the meat cells after the process. These forces can be calculated as energy transfer in meat grinders using specific mechanical energy (SME). The amount of non-intact cells (ANIC) can be used to describe the extent of disintegrated cells. Different methods are available to rate the quality of ground meat, which is mainly influenced by the raw material and processing. Over the past decades of industrialization, the landscape of ground meat production has changed. However, the effects of the process adjustments on the quality of ground meat are not yet sufficiently described in the literature.

Aspect elucidation of a physicochemical pretreatment for continuous decrystallization

The purpose of this study is to understand the operating conditions of a physicochemical pretreatment process for lignocellulosic biomass using homogeneous acid catalysts. Four parameters were studied: moisture content, acid catalyst, type of biomass and reactor morphology. The different types of biomass (perennial grasses: sugarcane bagasse, corn stover; flowering plants: cannabis (stalks and leaves); hardwoods (pulp and bark): poplar, sugar maple; softwood bark) were processed in a meat grinder with sulfuric acid. Furthermore, softwood bark was used to change the moisture content, acid catalyst and reactor morphology. Biomass moisture above 17 wt% yielded less than 50 wt% glucose. Sulfuric acid, by far, had the best performance with a 74.5 wt% glucose yield in the meat grinder. The glucose yield showed a direct relationship with the non-carbohydrate components of biomass (lignin, ash, etc).

Spoilage markers for freshwater fish: A comprehensive workflow for non-targeted analysis of VOCs using DHS-GC-HRMS

Changes of volatile organic compounds (VOCs) patterns during 6 days of storage at +4 °C were investigated in different freshwater fish species, namely carp and trout, using dynamic headspace gas chromatography time-of-flight mass spectrometry (DHS-GC-TOFMS). DHS parameters were systematically optimized to establish optimum extraction and pre-concentration of VOCs. Moreover, different sample preparation methods were tested: mincing with a manual meat grinder, as well as mincing plus homogenization with a handheld homogenizer both without and with water addition. The addition of water during sample preparation led to pronounced changes of the volatile profiles, depending on the molecular structure and lipophilicity of the analytes, resulting in losses of up to 98 % of more lipophilic compounds (logP > 3).The optimized method was applied to trout and carp. Trout samples of different storage days were compared using univariate (Mann-Whitney U test, fold change calculation) and multivariate (OPLS-DA) statistics. 37 potential spoilage markers were selected; for 11 compounds identity could be confirmed via measurement of authentic standards and 10 compounds were identified by library spectrum match. 22 compounds were also found to be statistically significant spoilage markers in carp. Merging results of the different statistical approaches, the list of 37 compounds could be narrowed down to the 14 most suitable for trout spoilage assessment.This study comprises a systematic evaluation of the capabilities of DHS-GC coupled to high-resolution (HR) MS for studying spoilage in different freshwater fish species, including a comprehensive data evaluation workflow.

Training and Assistance in Making Meat Grinder Machines to Improve SMEs in Ogan Ilir Regency


 
 
 
 Pemanfaatan teknologi mesin di era modern seperti saat ini sangat berpengaruh terhadap peningkatan produktivitas dan perkembangan UKM, terutama di Desa Meranjat 1, Kecamatan Indralaya Selatan, Kabupaten Ogan Ilir. Salah satu usaha yang dikembangan UKM di daerah tersebut adalah produksi kerupuk. Hal penting yang dibutuhkan dalam produksi kerupuk adalah penggiling daging sebagai alat pengolah bahan pokok dari kerupuk itu sendiri. Namun, rendahnya pemahaman masyarakat terkait pengembangan mesin terutama penggiling daging menjadi kendala yang menghambat efisiensi dan efektifitas kerja dalam produksi kerupuk tersebut. Untuk itu. kegiatan pengabdian masyarakat ini pada dasarnya memiliki tujuan penting yaitu, memberikan pengetahuan dan motivasi terkait pentingnya ilmu rekayasa dibidang teknologi bagi pelaku UKM. Metode pelaksanaan dalam kegiatan pelatihan dan pendampingan pembuatan alat penggiling daging ini dilakukan secara luring, setelah diberi pelatihan, para pelaku UKM dibimbing untuk menerapkan hasil pelatihan dalam rangka peningkatan kemampuan UKM dalam kegiatan teknis membuat produk dari rancangan sebelumnya. Selanjutnya, metode pelatihan yang diterapkan, yaitu; metode ceramah, metode tanya jawab, dan metode simulasi. Berdasarkan hasil evaluasi kegiatan yang telah dilakukan, hasil yang diperoleh menunjukkan bahwa para anggota UKM mampu memahami materi pembuatan mesin penggiling dengan baik. Sehingga pada tahap implementasi dari alat mesin penggiling tersebut dapat dikuasai dengan baik oleh tiap anggota UKM.
 
 
 

Improved Architecture of an Inductive Pulsed Power Supply Based on XRAM Meat-Grinder Combination

Recently, the new tendency in launch systems is moving toward electric-driven or electromagnetic (EM) launches, converting EM energy to kinetic energy. However, for efficient operation, these systems require high electric current pulses, which makes the design of their power supply challenging. To solve this problem, two classical solutions are used. The first, known as “XRAM”, is based on charging several coils in series and then discharging them in parallel to multiply the delivered current. The second technique is known as a “meat grinder” (MG), in which the energy stored in two tightly coupled coils is abruptly transferred to one of them with the lowest number of turns. It results in a sudden current amplification. This article discusses a new and improved architecture that combines these two techniques to increase the amplification ratio while minimizing the constraints on the primary power switch. A mathematical model of the system is developed to analyze all the operating phases of the generator. This model is validated and confirmed by a series of practical tests made on an experimental prototype.

Initial Formulation of Novel Peanut Butter-like Products from Glandless Cottonseed.

Glandless (Gl) cottonseed is a unique cotton variety with only a trace content of toxic gossypol present. This new cottonseed raises the potential of its enhanced utilization as an agro-food for human consumption. In this work, Gl cottonseed kernels were used with additional cottonseed oil to produce novel peanut butter-like products. Kernels roasted at two temperatures (140 or 150 °C) for a given time (15 or 30 min) were first ground with different ratios of cottonseed oil and two other ingredients (i.e., salt and sugar) with a food blender, and then passed through a meat grinder with a 4-mm-hole grinding plate. Per the preliminary result, the butter-like products with Gl kernels roasted at 150 °C were subject to further structural and textural evaluation. The color of the two butter-like products was comparable to a commercial peanut butter, but the formers' textural properties were significantly different (p ≤ 0.05) from the latter. Morphologic examination by Scanning Electron Microscopy (SEM) and cryo-SEM revealed that the butter product with a longer (30 min) roasting time possessed a smoother surface than the products with a shorter (15 min) roasting time. Oil stability test showed no substantial oil separation (<3%) from the butter products over 7 weeks at ambient temperature (22 °C). This work provides the basic information and parameters for lab cottonseed butter making so that optimization and characterization of cottonseed butter formation can be designed and performed in future research.

Meat grinder hand injury in children: A report of 5 cases

Meat grinder injury is considered one of the leading causes that may result in mutilating hand injury. It is commonly occurred in children due to negligence, limited awareness and inexperience about the machine processing and its possible complications. We reported five cases of grinder-induced hand injuries, presented with their hands yet firmly wedged inside the grinder. Each hand was freed from inside of the grinder by reversed turning of the machine except for one case which needed extrication with the using of a cutting torch. After releasing of the injured hand, we performed amputation at the wrist level in two cases, at metacarpophalangeal levels in one case and we could perform revascularization in two cases. Meat grinder hand injuries in children is challenging, gentle and careful releasing of the hand without causing further damages along with meticulous repair of hand structure to restore hand function. The most important thing is to prevent household meat-grinder-related injuries through keeping it away from the reach of the children's hand.

Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry.

In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green decontamination technologies to ensure microbial safety in food industry. Decontamination by ultraviolet light is a physical process defined by the transfer of electromagnetic energy from a light source to an organism's cellular material and depended on the emission of radiation in the ultraviolet region (100-400 nm), specifically the UV-C region (200-280 nm) which has been demonstrated to be germicidal. Ultrasound technology is defined as sound waves with high and low frequency beyond the limit of human hearing and shows a decontamination effect that occurs as a consequence of cavitation at high power (low frequency) in general. In the present study, it was aimed to determine the effectiveness of ultraviolet light (254 nm, 10 min) and high frequency ultrasound techniques (40 kHz, 10 min) in reducing total aerobic mesophilic bacteria, yeast and mold, Esherichia coli/coliform and Salmonella spp. on the equipment surfaces used in the catering facility. For this purpose, the equipment (cutting knife, meat grinder knife, knife sharpener, cut-proof glove) used in the meat preparation department of catering facility were selected for the treatments. According to the results, appreciable reductions were achieved in total aerobic mesophilic bacterial counts of the ultraviolet treated samples (maximum difference 2.61 log cfu/cm2) and the ultrasound treated samples (maximum difference 4.07 log cfu/cm2). After ultraviolet treatment, Salmonella spp. were totally inhibited on the contaminated surfaces. Furthermore, Escherichia coli/coliform was not detected in the samples after both treatments whereas it was detected before the treatments. It has been concluded that the techniques are effective in reducing microbiological load and also ultraviolet treatment is effective on pathogenic microorganisms on food contact surfaces. As a result, the ultraviolet and ultrasound techniques are effective treatments for equipment disinfection in the catering sector and can be used industrially as it gives successful results.

Analisa Variasi Saringan Mesin Penggiling Daging Ayam Kapasitas 1 Kg Terhadap Waktu

Bakso is a type of chicken meat ball that is commonly found in Indonesian cuisine. Currently, chicken meatballs are one of the processed chicken meat products that have a particular taste. The biggest energy contribution comes from protein, which reaches 60 percent, followed by fat as much as 38% and carbohydrates as much as 2%. The high public demand for processed products such as chicken meatballs has resulted in most shops, from stalls, school canteens, grocery stores, to supermarkets selling chicken meatballs. Before the existence of modern meat grinding machines, the process of grinding chicken meat was very difficult, but now, with advances in technology, there are many grinding machines on the market that simplify the process of grinding meat. The business of making and selling chicken meatballs has attracted the interest of several community business groups with small and medium scale businesses. In order for the business of producing and selling chicken to meet public demand both in terms of quantity and in terms of quality, good planning and management is needed. The design method used includes grinding machine product design. The result of the design that has been done is the output diameter of the meat with a size of 5 mm with the appropriate results (fine on average). Where the diameter of 2 mm and 3 mm produces chicken meat that comes out very slowly and is very smooth and causes the meat to melt and the chicken meat comes out fast and smooth. Thus, it can be concluded that a chicken meat grinder machine can grind 1 kg of chicken meat in 1 minute and the appropriate output hole size is 5 mm with a smooth and fast output of chicken meat.

Pemberdayaan Ibu-ibu PKK Di Kelurahan Tawang Rejo, Wonogiri dengan Pelatihan Pembuatan nugget dan sosis Tinggi Serat

<p><strong>Empowerment of PKK Group Village in Tawangrejo Wonogiri by Training Making Nugget and Sausage Contains Fiber.</strong> This community service aimed to increase the knowledge of PKK mothers in Tawangrejo village about processing livestock products, especially nuggets and sausages rich in fiber which are healthy and potential to increase the financial income. The service has been carried out in two groups of PKK women, Tawang Rejo sub-district, Jatipurno District, Wonogiri Regency. The service has been held on June 19, 2021. The method used is training and direct practice. The first activity is to provide a questionnaire to measure the level of initial knowledge of respondents about livestock products and how to process them. Next is training on livestock product processing technology and the practice of making livestock products into healthy functional foods because they are rich in fiber and vitamins. The third activity is giving another questionnaire to measure whether the materials and practices presented have succeeded in increasing the knowledge of the respondents. The ingredients used are chicken, broccoli, moringa leaves, corn and peanuts. From this activity, it was found that prior to the activity, knowledge of processing livestock products was only limited to meatballs, partners had never made their own nuggets and sausages. This is because partners do not yet know how to make it. After the extension and practice activities, respondents' knowledge about livestock products and processing methods increased. As much as 79% knowledge of making nuggets increased, while sausage making increased by 100%. As many as 100% of respondents have plans to start a business from processing livestock products, but only 26.4% of respondents will start a business as soon as possible. Partners obtain equipment in the form of an electric meat grinder and a vacuum machine. This service activity is able to increase the knowledge of partners about processing livestock products and open up business opportunities for partners.</p>

The Effect of Sloping the Grinder Body of the Meat-Mincer Machines on the Reduction of Microorganism and Chemical Residuals after Cleaning-A Newly Design

Hygiene is critical for human health, particularly in locations where industrial meat products are produced. One of the most common causes of contamination in the meat sector is meat grinders, which are notoriously difficult to clean. As a result, eliminating the water that has accumulated in the body is critical for the meat grinders' hygiene. In the presented study the effect of tilting the neck region after grinder body washing on total bacterial growth, pH, and pathogens in a meat grinder functioning regularly in a workplace was investigated. The machine was cleaned, then set to the predetermined angle value and the sample was taken 5 minutes later. The machine was maintained at this angle value for 15 hours, then swab was taken before the morning began. swab samples were taken after cleaning and pre-production at 0, 10, 20, 30, and 40 degrees slopes. When the results were combined, it was discovered that about 30% decrease in the overall number of bacteria was observed with a 30-degree tilt. Since there is no antigen in the neck region after the cleaning, there is no salmonella and Listeria monocytogenes. The pH level approached that of the cleaning water, eliminating the cleaning chemicals' impact.

Peningkatan Jaringan Kemitraan Kelompok Wanita Pengolah Produk Hasil Perikanan di Pantai Kuwaru Bantul

A group of female fishery in Kuwaru Beach, Bantul processes fishery products into processed products that have a higher economic value. The problems faced by the group are limited marketing and PIRT permits. The purpose of this Community Partnership Program (PKM) is to build a network of partnerships so that the female fishery group become independent and competitive. Initial identification was carried out through in-depth interviews with group leaders and focus group discussions with all group members. The method of the program includes training to improve product quality, PIRT management, digital marketing training, building networks, and the use of a fish meat grinder. The results of this activity are partners have ability to build partnership networks with various institutions, namely local governments, the private sector, and universities. In addition, the group as our partners have been able to use digital marketing in marketing their products and the tools provided to partners make them able to produce processed fish creations, so as to increase the competitiveness of the products produced.

Diversification of Nila fish Fish Products in the Mina Mandiri Bokesan, Sindumartani, Ngemplak, Sleman Groups

Bokesan hamlet, Sindumartani, Ngemplak, Sleman is known as Kampung Nila. There is the Mina Mandiri group, which consists of mothers whose main production is Nila floss. In order to increase income, product diversification is required. Therefore, participatory action research was carried out aimed at creating productive economic activities in the Mina Mandiri group to increase household income, by providing training in processing Nila into crackers, nuggets and meatballs. To support production activities, equipment assistance in the form of a cake pan, food processor, meat grinder, vacuum sealer and pressure cooker was provided to the Mina Mandiri group in Bokesan, Sindumartani, Ngemplak, Sleman. After empowerment activities, the Mina Mandiri group has been able to produce fish crackers, fish nuggets and fish balls, thereby increasing the diversification of processed fish products.

Meat grinder hand injury; case report.

Introduction and importanceMeat grinder injury to the hand is not a common case but can cause a wide spectrum of injuries that are difficult to treat. Management of meat grinder hand injuries is complex and should be based on a clear understanding of principles of wound management, fracture fixation, and soft-tissue reconstruction. To our knowledge, here we reported the first case of meat grinder hand injury faced by a practicing surgeon in an underdeveloped country (Somalia) with a Successful outcome.Case presentationA 2-year-old boy had his right hand trapped in a meat grinder. The middle and ring fingers were severely crushed at the metacarpophalangeal joint. Under general anesthesia, all digits were reconstructed.Clinical discussionMeat grinder hand injuries can result in a wide range of injuries, from simple fractures to amputations. Safe extraction of the hand is considered the most important determinant of outcomes. Preoperative antibiotics, wound irrigation, and microsurgical techniques are used in the treatment.ConclusionAlthough treating meat grinder hand injuries is challenging, careful extraction of the hand with a metal cutting circular saw will not only prevent secondary damage but will also save time.

Prevalence of household meat grinder-induced severe hand injuries: A retrospective clinical study.

The aim of the study was to evaluate patients with household meat grinder-related hand injuries who presented to our hospital between 2009 and 2020, investigate the causes of these injuries, and discuss prevention methods. Sixty-four patients injured by a meat grinder were retrospectively screened. The patients aged one to 18 years were evaluated in the pediatric group and those over 18 years were evaluated in the adult group. The relationships between age, gender, location of injury (right hand, left hand, wrist, and fingers), and amputation level were analyzed. Twenty-two of the patients were children, of whom 13 were boys and nine were girls, with a mean age of 11 (range 1-18) years. There were 42 adult patients comprising 15 males and 27 females, and their mean age was 42 (range 19-74) years. In the pediatric group, the rate of amputations at the metacarpophalangeal (MP) and wrist joint levels were significantly higher compared to the adults (p<0.005). In the adult group, the rate of amputations at the third finger distal interphalangeal (DIP) joint was significantly higher compared to the pediatric group (p=0.007). There was no statistically significant difference between the pediatric and adult groups regarding the rate of amputations at the thumb and little finger levels. There seems to be a lack of research to guide the development of strategies to prevent household meat grinder-related injuries, and this type of injury remains a national health problem. To prevent such injuries, occupational safety should be considered not only in workplaces but also at home, and information should be provided to raise the awareness of the society.