Danish Technological Institute launches 10 development goals helping the meat industry to increase competitiveness

At IFFA 2019, Danish Technological Institute is launching 10 development goals that aim to help the meat industry to radically increase competitiveness. One of the goals is to achieve a maximum lead time of 17 hours before the meat leaves the slaughterhouse.

”The meat industry’s raison d’être is challenged by consumers all over the world. Competition is fiercer than ever, and consumer demands in terms of e.g. working environment, animal welfare and traceability are increasing every day. By launching the 10 development goals, we aim to help the industry to develop and implement the right solutions to overcome these challenges”, says Benny Sandersen, Business Development Director, Danish Technological Institute.

The goals are launched at IFFA 2019, and they all aim at either cutting costs, increasing quality or minimizing the environmental impact from the production processes of pork.

Maximum lead time of 17 hours
One of the goals is a maximum lead time of 17 hours which is a significant reduction from today’s up to 30 hours lead time before the meat leaves the slaughterhouse.

“To reach this goal, it is necessary to convert the cooling and production processes and cut the intermediate storage. The result is meat of higher quality, longer shelf life and increased traceability so the slaughterhouses and pork processors can sell their products at a higher price. Furthermore, it is possible to cut the production costs and thereby improve the competitive advantage”, says Benny Sandersen.

Demand for smaller productions series
It will be possible for the industry to meet consumer demands for specialized products e.g. from organic farming or with a high level of animal welfare.

“In the future, the industry has to be able to produce smaller amounts of different kinds of pork meat and this is very difficult today with the current production setup. By working towards the 10 development goals, the slaughterhouses can gear their business for the future demands and at the same time, secure their position in the market by staying competitive”, says Benny Sandersen.  

Quality assured by the industry
Danish Technological Institute has developed the 10 goals in cooperation with the Danish pork industry, which is one of the largest exporters in the world and is widely acknowledged for high production quality.

“The Danish pork industry is facing the same challenges as slaughterhouses and pork processors in Brazil, the USA or any other market and therefore, the goals are relevant to the industry globally. Today, we do not have all the solutions to meet every goal but by keeping them as lighthouses in the innovation process, we will find new solutions to benefit the industry and the consumers”, says Benny Sandersen.

Meet Danish Technological Institute at the Pavilion of Denmark in Hall 9.1 Booth E41D.

About Danish Technological Institute

  • We are a not for profit innovation and consultancy organisation with an entire division specializing in meat production.
  • We have spearheaded innovation and worked closely with the international meat industry for more than 60 years.
  • Danish Technological Institute provides research, equipment and consultancy services covering quality, safety and production of pork, cattle, sheep and poultry for meat companies all over the world.

Photo text: At IFFA 2019, Danish Technological Institute is launching 10 development goals that aim to increase competitiveness and help slaughterhouses and pork processors meet consumer demands.


10 development goals towards 2025

The meat industry’s raison d’être is challenged by consumers all over the world. Competition is fiercer than ever, and consumer demands in terms of e.g. working environment,
animal welfare and traceability are increasing every day.

By launching these 10 development goals, we aim to help the industry to develop and implement the right solutions to overcome these challenges.

  • Technology and cleaning procedures support 24/7 production

    Slaughterhouses’ operation is based on a 24/7 philosophy.
    A cleaning paradigm must be developed, adapted to simultaneous production and cleaning.
    Process equipment must be able to be maintained during operation and the total cost of maintenance must be reduced in relation to the 2017 level.

  • 50 pct. lower water consumption (ref. 2017)

    Water consumption must be reduced by 50% compared to a 2017 benchmark.

  • Conversion of transport from frozen to superchill

    The slaughterhouse must supply parts and freshly packaged cuts in accordance with customer specifications, including at the requested temperatures (-1-+5°C).

  • Production technologies support small series products

    The slaughterhouse must be able to handle larger variations in both raw materials and product range than was the case in 2017.

    The facility must be able to handle series of pigs of less than 200 animals. The slaughterhouse must utilize quality measurement technology and computer systems for optimized raw material utilization and quality documentation.

  • Elimination of stressful working operations

    By means of automation and redesign of processes, it must be possible to remove all physically stressful functions in the production.The number of work injuries must be on a par with other Danish manufacturing industries.

  • Efficiency improvement of 30 pct. (ref. 2017)

    The slaughterhouse costs for direct salaries must be reduced by 30% compared to a 2017 benchmark. The savings are to be obtained from cleaning, internal transport and packing facilities.

  • Maximum lead time of 17 hours

    The slaughterhouse’s logistics must be lean.
    Just In Time principles ensure that the total holding time for a pig at the slaughterhouse is significantly reduced compared to 2017 and does not exceed 17 hours. Costs for special handling are reduced to 25% of the level in 2017.Intermediate storage such as equalization cooling, cooling at Christmas Trees, finished goods storage and intern transport is reduced.

  • 25 pct. lower energy consumption (ref. 2017)

    Energy consumption is to be reduced by 25% compared to a 2017 benchmark.

  • Maximized animal welfare, product quality and food safety

    Production and process conditions must be ”state of the art” in relation to ensuring good animal welfare, high product quality and food safety.

    Drip loss must be max. 3.5% in loins with a deviation of max. 1.7%. Blood spots in top round max. 10% and tenderloin haemorrhage max. 5%.
    Inline cleaning must be performed during production without compromising safety and aesthetics.

  • Optimal utilization of raw materials by digital value chain integration

    There must be capitalized on the digital opportunities, and therefore practical solutions must be developed to utilize the digital information on raw materials and production equipment, for example by smart data, including by linking data from the primary production with slaughterhouse operations and sales for optimization purposes.

 

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