Irish beef exports illustrate the tension between economic benefits and environmental sustainability in the global food system. While exports support rural livelihoods and national trade revenue, they rely on energy-intensive cold chains and contribute to high greenhouse-gas emissions, land-use pressures and equity concerns. This study proposes an integrated shipping-and-ageing intervention that reconfigures maritime logistics as a site of controlled maturation and circular by-product management. In the redesigned system, beef is slaughtered and inspected in approved land-based plants, then loaded into shipboard ageing rooms where temperature, humidity and airflow are actively controlled and... More >

The paper discusses the multiple functions of salt in meat products, such as enhancing flavor, adjusting texture, reducing water activity, inhibiting bacteria, and extending shelf life. It also emphasizes the global health concern of excessive sodium intake and the necessity of reducing salt in processed meats to address this issue. Additionally, this paper presents the importance of reducing microorganisms in meat products through the use of sodium chloride and additives like sodium nitrite to ensure product safety. Furthermore, it highlights the strategy of changing the physical structure of salt to reduce salt content without compromising product quality, such as using 3D printing technol... More >