Meat processing

Meat

the flesh or the edible portion of

any part of an animal used for

food.

Meat

includes muscles, connective

tissues, bones and fat

Pork

meat from boar

beef

meat from cow

Veal

meat from calves between 4 and 5 months

Carabeef

meat from carabao

Lamb

meat from sheep less than 1 yr old

Mutton

meat from adult sheep

Chevon

meat from goat

Venison

meat from elk/deer

1. Pre-slaughtering Handling

2. Stunning

3. Slaughtering

Preparation of Pork Prior to Processing

Pre-slaughtering Handling

done to reduce or prevent pre-slaughter stress on the

animals.

extreme pale or dark coloring of meat;

dryness and hardness.

This stress can cause undesirable effects on meat such as?

Pre-slaughtering Handling

done by keeping adequate ventilation and avoiding

overcrowding of animals.

Before the slaughtering process, the animal should be allowed access to water but is not fed for 12 to 24 hours. This makes evisceration easier.

Before the slaughtering process, the animal should be allowed access to ____ but is not ___ for _____ hours. This makes evisceration easier.

Stunning

The animal is placed in a cage that will limit its movement.

1. Mechanical

2. Electrical

3. Carbon dioxide gas

3 common methods of stunning

Stunning

used to have a humane slaughtering which means the death of an animal is without pain, suffering or distress.

Mechanical stunning

done by firing a bolt through the skull of the animal using pistol.

Electrical stunning

uses electric current and letting it pass through the brain of the animal.

Carbon dioxide gas stunning; anesthetic

done by exposing the animal to the mixture of CO2 gas that acts as an _______.

Slaughtering

process of removing the blood of the animal using a knife inserted to its thoracic cavity and cutting the carotid artery and jugular vein.

hind limbs; maximum blood removal

In slaughtering, the stunned hogs are suspended by the ______ to allow ________ from the body.

Four Primal Cuts

1. PSE

2. RFN

3. DFD

USDA Meat Quality Standards

Pale, Soft and Exudative.

PSE stands for?

Pale, Soft and Exudative.

means that the meat is:

• pale pinkish gray in color

• very soft

• does not go back to original shape when pressure is applied

• exudative (it has very high moisture in it that it looks like watery.)

• has undesirable appearance

• shrinks excessively

Reddish Pink, Firm and Non-exudative.

RFN stands for?

RFN

the “IDEAL” grade of meat which has desirable color, firmness and water holding capacity.

• It is juicy (not watery but not dry)

Dark purplish red, very Firm and Dry.

DFD stands for?

hard sticky surface; high

DFD has a ______ which makes it difficult to process. It has ____ water holding capacity.

Curing

a food processing technique that uses a combination of salt, sugar, nitrite and or nitrate not only for food preservation but also to improve flavor and color.

Curing

done by soaking or injecting the

flesh of meat or fish with

preservatives or curing mixture.

Pork, poultry and beef

Common raw materials for curing

1. Pumping pickle

2. Cover pickle

3. Dry curing

4. Combination curing

Types of Curing

Pumping Pickle

done by injecting the mixture into the flesh or meat.

Pumping Pickle

speeds up the penetration of the mixture to the meet, thus requiring LESSER curing time.

Pumping Pickle

The curing mixture also adds mass to the product, thus increasing the yield.

Cover Pickle

submerging the meat into the curing mixture which consists of salt, curing agents, seasoning and other food additives dissolved in chilled water.

Dry curing

rubbing a dry curing mixture into the meat.

osmosis; shelf-life

The dry cure mixture depends on the preferred curing ingredients.

• The curing ingredients migrate into the meat by _____

• Meat products by this curing process have a longer ______ even without refrigeration.

Combination Curing

combination of two curing methods such as dry curing

and pumping pickle or cover pickle and

pumping pickle methods.

1. Selection and Preparation of Meat

2. Cooling and Packaging

3. Quality Control and Testing

MEAT SAUSAGES

1. Meat Selection

2. Trimming

3. Grinding

4. Mixing

5. Emulsification (for hot dogs)

6. Stuffing

7. Linking

1. Selection and Preparation of Meat

Meat selection

Various types of meat can be used, including pork, beef, chicken, or a combination.

The choice of meat depends on the type of sausage or hot dog being produced.

Trimming

to remove excess fat, connective tissue, and other undesired parts.

Some sausages and hot dogs require specific fat ratios for the desired texture and flavor.

Grinding; consistency

The trimmed meat is ground through a meat grinder to achieve the desired ______.

For sausages, the grind size can vary from coarse to fine, depending on the recipe.

Mixing

ground meat is mixed with spices, herbs, and other flavorings.

Mixing

This step ensures that the seasoning is evenly distributed throughout the meat mixture.

emulsified

the meat mixture is often _____ to create a smooth, uniform texture.

Emulsification

involves blending the meat with water or ice and additional fat to form a paste.

Emulsification

helps achieve the fine, smooth

texture characteristic of hot dogs.

Stuffing

The seasoned meat mixture is stuffed into casings.

1. Natural

2. Synthetic

Casings can have 2 types:

made from animal intestines

Natural casings are made of?

made from collagen or other materials

Synthetic casings are made of?

For Sausages, these are often stuffed into NATURAL casings.

For Hot Dogs, these are typically cased in SYNTHETIC casings or collagen casings for a uniform appearance.

Types of stuffing in sausages vs hot dogs?

Linking

For sausages, the casings are twisted at regular intervals to create individual links.

Hot dogs are usually left as a continuous, uniform length.

prevent bacterial growth and maintain quality

After cooking or smoking, the sausages or hot dogs are cooled rapidly to?

Packaging

The cooled sausages or hot dogs are then packaged. This can be done in various forms, such as

vacuum-sealed packs, plastic wrap, or casings.

Quality Control

to ensure it meets safety and quality standards.

This includes checking for proper texture, flavor, and appearance.

Testing

to ensure the product is free from harmful bacteria and other contaminants.

Distribution

Packaged sausages and hot dogs are distributed to retailers, wholesalers, and food

service providers. Proper handling and storage during distribution are crucial to

maintain product quality and safety.

By-Products

Trimmings and scraps from the meat preparation can be used in other products like

pet food or processed further into other meat products.