Page 43 - FoodFocusThailand No.230 May 2025

SMART PRODUCTION

1.3 Predictive Maintenance: AI is employed to anticipate 1.3 Pulsed Electric Field (PEF) technology is
equipment failures, thereby reducing the risk of unplanned downtime a well-established non-thermal sterilization method in
and lowering maintenance costs. the meat industry. It employs high-intensity electric
2. IoT and Blockchain for Enhanced Traceability and Quality pulses, delivered in short bursts, to effectively tenderize
Assurance meat by disrupting cell membrane structures. This
The Internet of Things (IoT) and blockchain technologies are process enhances mass transfer rates, accelerates
pivotal in enhancing transparency and traceability within the meat fermentation and seasoning absorption, and reduces
processing industry. IoT utilizes smart sensors for real-time microbial pathogens, all while preserving the nutritional
monitoring of critical parameters like temperature, humidity, and and sensory attributes of meat products.
safety. For instance, a large global meat processor integrated 2. Smart Fermentation for Meat Products
blockchain into its traceability system to monitor cattle-raising and Meat fermentation innovation involves the usage of
logistics, effectively addressing concerns about Amazonian lactic acid bacteria (LAB) and yeasts, such as Meyerozyma
deforestation and bolstering consumer trust. Additionally, IoT-enabled guilliermondii and Debaryomyces hansenii, coupled with
smart packaging can continuously monitor meat quality by tracking advanced technologies like genomics and proteomics.
pH levels and internal gases, alerting consumers to spoilage. These This approach allows for the development of tailored
technologies minimize contamination, improve food safety, and starter cultures that enhance meat flavor and texture.
elevate global meat industry standards. Real-time monitoring of fermentation processes can be
achieved through the integration of smart sensors and
Novel Technologies in Further Processing IoT. Furthermore, combining these microorganisms with
1. Advanced Meat Preservation Technologies cold plasma and pulsed electric field technologies
1.1 High-Pressure Processing (HPP) is gaining prominence in enables the inactivation of unwanted pathogens and
ready-to-eat meat production due to its efficacy in extending shelf improvements in texture. This synergistic approach
life and enhancing food safety. This method applies hydrostatic enhances the quality and safety of fermented meat
pressures of 300-600 MPa (equivalent to 43,500-87,000 psi), five products, reduces the reliance on additives like
times higher than ocean floor pressure, for 1-6 minutes at carcinogenic nitrites, extends shelf life, and improves
temperatures between 4-10 °C or ambient conditions. This process nutritional value.
effectively inactivates microorganisms, including bacteria, viruses, 3. 3D Printing in the Meat Industry
yeasts, fungi, and parasites. 3D-printed meat replicates the structure and texture
Compared to thermal processing, HPP better preserves the of animal meat using proteins derived from plants or
natural color, flavor, and nutritional content of meat. It also reduces cultured cells. For example, an Israeli company has
the need for chemical preservatives, making products safer for developed a plant-based steak using 3D printing, while
consumer. Consequently, HPP offers a significant advancement for a Spanish initiative utilizes this technology to create
the food industry, enabling manufacturers to produce meat products synthetic muscle fibers that mimic bovine tissue.
with extended shelf life without sacrificing quality. Furthermore, 3D printing is applied to cultured meat
production to optimize resource utilization and address
animal welfare concerns. A leading Israeli company
specializing in cultured cell-based proteins has
developed steaks from animal cells without requiring
animal slaughter, thereby minimizing environmental
impact. This technology is gaining significant traction
within the alternative food industry due to its potential to
address health, sustainability, and food safety demands.
Thailand, a prominent global food producer,
possesses significant potential to integrate smart
technologies and innovations, including AI, IoT,
blockchain, and automation, into its meat processing
industry. This integration can enhance meat quality,
reduce production costs, and bolster consumer
confidence in food safety. Furthermore, Thailand is well-
positioned to develop a diverse range of alternative meat
products, such as plant-based, cultured, and hybrid
รููปที่่� 3 ระบบความดัันสููงในกระบวนการผลิิตเน้�อสูัตว์ meats, catering to health-conscious and environmentally
Figure 3 High pressure processing from Universal Pure aware consumers. By adopting advanced and sustainable
manufacturing practices, Thailand can strengthen its
1.2 Cold Plasma technology enhances meat product safety competitive advantage and elevate the global perception
and shelf life by generating reactive oxygen and nitrogen species of Thai food. This strategic advancement will contribute
(RONS) that inactivate bacteria, viruses, yeasts, and fungi. This to the sustainable and stable growth of the Thai food
non-thermal process effectively preserves meat quality and nutritional industry in the future.
value. Additionally, cold plasma shows promise in meat fermentation,
enabling the introduction of naturally derived nitrites. This approach
reduces reliance on synthetic additives, promoting sustainable More Information Service Info C004
practices.

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