Meat Processing and Preservation Terminology
MODULE 7 Terminology / Keyword
Aerobes
Definition: Microorganisms that require oxygen to grow.
Anaerobes
Definition: Microorganisms that can grow without the presence of oxygen.
Antibiotics
Purpose: Used to delay or prevent spoilage of food products.
Artery pumping
Process: Involves injecting a curing solution into the artery of the meat.
Artificial smoking
Definition: Involves the use of liquid smoke, where smoke flavor is incorporated during the pumping process of meats like ham and bacon.
Ascorbates/erythorbates
Function: Used to accelerate the curing process and act as antioxidants.
Asepsis
Definition: The process of removing or preventing the entry of microorganisms.
Biological causes
Types: Include bacteria, molds, yeast, and insects that can cause spoilage.
Blanching
Definition: A process used to inactivate enzymes at temperatures around 65 °C.
Canning
Origin: Began with the practice of hermetic sealing, allowing preservation without refrigeration.
Method: Involves hermetic sealing at temperatures of 100 °C under 10-15 lb. pressure.
Chemical causes
Types: Enzymatic reactions, oxidation processes, and discoloration of foods.
Chemical preservatives
Examples: Commonly include nitrite, nitrate, sorbic acid, and acetic acid as measures to prevent spoilage.
Chilling
Temperature Range: 0-4 °C - rapid cooling method to delay spoilage without freezing.
Chinese curing
Historical Note: Began around 1300 BC with the use of salt for meat preservation in China.
Cooking
Purpose: A cooking method that improves sensory characteristics at around 85 °C.
Curing
Definition: Involves the application of salt, sugar, and nitrates to prolong the keeping quality of meat products.
Dehydration
Definition: Refers to moisture loss occurring at the surface of meat.
Discoloration
Definition: Change observed in myoglobin pigment leading to altered appearance of meat.
Drip
Definition: The fluid collected from meat after thawing.
Dry heat cooking
Methods: Includes various techniques such as roasting, broiling, and panfrying.
Drying
Definition: The oldest method of preserving meat, involving removal of water via sunlight.
Enzymatic action
Definition: A process that accelerates chemical reactions in meat; it is dependent on temperature.
Facultative anaerobes
Definition: Microorganisms that can grow in either oxygen-rich or oxygen-free environments.
Fermentation
Historical Note: Observed primarily in Italian and Spanish practices for sausage preservation around 1940.
Freeze burn
Definition: Localized dehydration and discoloration encountered in frozen meat products.
Freeze drying
Definition: A method of water removal via sublimation from a frozen state.
Freezing
Definition: A process inducing crystallization of water within tissues at low temperatures.
Greek and Roman curing
Historical Note: Documented practices from around 1000 BC in which Greeks and Romans began curing meat with salt, learned by Romans from the Greeks.
Hermetic sealing
Historical Note: Developed by Nicholas Appert; involved creating an airtight seal to prevent oxygen and moisture movement.
Ice and snow preservation
Historical Note: Romans utilized burial of meat in snow for preservation techniques.
Ionizing radiation
Definition: Radiation with wavelengths ≤ 2000 Å that is effective in destroying microorganisms.
Irradiation
Definition: The process of using radiation to kill food spoilage bacteria, developed around 1960.
Meat preservation
Purpose: Extending storage life of meat products by delaying spoilage due to various causes.
Mesophiles
Definition: Organisms that thrive at temperatures with optimum conditions between 30-45 °C.
MODULE 7 (continued) Terminology / Keyword
Microwave cooking
Definition: Heating of food using electromagnetic energy.
Moist heat cooking
Methods: Include braising, boiling, and pressure cooking techniques.
Moisture (aw)
Definition: Refers to available water; bacteria significantly grow at moisture levels between 0.75-1.0 aw, whereas yeast can grow at 0.62 aw.
Natural smoking
Definition: The practice of exposing meat to wood smoke, leading to the deposition of phenolic and pyroligneous compounds which act both as preservatives and flavorings.
Nitrate
Function: A critical component that contributes to the pinkish color commonly found in processed meats.
Nitrate/nitrite
Purpose: Together these compounds aid in color stabilization and microbial inhibition in meat products.
Oxidation
Definition: A process that can lead to rancidity in food products due to exposure to light, air, and free fatty acids.
Pasteurization
Process: Involves heating food to temperatures between 65-75 °C to effectively destroy vegetative cells of harmful microorganisms.
pH
Definition: Most bacteria thrive at a pH value around 7, indicating neutral conditions optimal for growth.
Phosphate
Function: Used in meat processing to increase water-holding capacity and overall yield.
Physical causes
Types: Includes dehydration, freezing, thawing, and shrinkage which can negatively impact meat quality.
Psychrotrophs
Definition: Microorganisms that prefer growth at cold temperatures, typically within the 20-30 °C range.
Quick freezing
Process: Achieved by exposing food to temperatures of -15 °C to -46 °C for 30 minutes or less.
Salt
Functions: Enhances flavor, impacts texture, and promotes solubilization of proteins.
Salt curing
Historical Note: First recorded use of salt for curing by Sumerians; also noted was the use of Dead Sea salt by Jews combined with nitrates.
Salting
Process: Involves removing water from meat through the use of osmotic pressure.
Shrinkage
Definition: Refers to the weight loss experienced during the refrigeration process of meat products.
Slow freezing
Process: Takes 3 to 72 hours at temperatures ranging from -15 °C to -29 °C.
Smoking
Historical Note: The practice of smoking meat was first adopted by Indian cultures around 1590.
Smoking (process)
Definition: The act of subjecting meat to a combination of smoke and heat.
Sterilization
Definition: Heating to temperatures greater than 110 °C to effectively destroy microorganisms and their spores.
Stitch pumping
Process: Involves injecting a curing solution directly into meat using a needle.
Sugar
Function: Balances the saltiness of the meat, contributes to browning, and can help lower pH levels.
Sun drying
Historical Note: The Egyptians are credited with being the first to use sun drying as a technique for preserving meat.
Thermal heating
Process: Involves heating in a sealed vat with hot water, developed in 1989.
Thermal processing
Definition: The application of heat treatment essential for effective killing of microorganisms.
Thermophiles
Definition: Microorganisms that grow optimally at temperatures of 55 °C or higher.
Tumbling/massaging
Description: Refers to a machine curing process that operates similarly to a concrete mixer.
Vat curing
Process: Involves submerging meat in a pickling solution for preservation.
Vinegar
Function: Provides flavor, acts as an antiseptic, and serves as a shelf-life extender.
MODULE 8 Terminology / Keyword
Alter taste and appearance
Definition: A significant effect of food preservation that extends the keeping quality of products.
Animal casing
Definition: Edible intestines derived from animals such as cattle, pigs, and sheep used in food processes.
Blending
Process: Involves mixing ground or chopped meat with various curing ingredients.
Bologna
Origin: Bologna, Italy, known for its particular meat product.
Cellulosic casing
Material: A by-product of cotton, which is non-edible and must be removed before consumption.
Classification of processed meat
Types: Includes sausages, cured whole muscle cuts, and restructured meat products.
Comminution
Definition: The processes of grinding, chopping, emulsifying, or dicing meat products.
Cooked and smoked sausages
Characteristics: These are cured, cooked, smoked, and ready to consume.
Cooked sausages
Definition: These are meat products that have been cured and cooked, making them ready to eat.
Cured whole muscle cuts
Definition: Processed products that have not undergone comminution.
Dry sausages
Characteristic: Lose 20-40% of their weight during the drying process.
Emulsification
Definition: The process of dispersing lean meat and fat within a water-protein-spice mix to create uniform texture.
Fermented dry and semi-dry sausages
Characteristics: Made using Lactobacilli for flavor development and spoilage protection.
Fibrous casing
Composition: Made from paper pulp and cellulose, utilized for dry and semi-dry sausages.
Forming
Process: Shaping meat products into patties or loaves, and stuffing them into casings.
Frankfurters
Origin: Frankfurt, Germany, known for its specific saussages.
Fresh sausages
Definition: Comminuted meat products that are neither cured, smoked, nor cooked.
Genoa salami
Origin: Associated with Genoa, Italy, known for its specific style of salami.
Linking and tying
Method: Involves twisting or tying sausages to create uniform links.
Loaves and specialty foods
Definition: Meat products that are formed into loaves or specialty dishes like meatloaf and luncheon meat.
Placing into casing
Definition: A key step in sausage making that provides shape and binding to the product.
Processed meat
Definition: Meat that has been altered through mechanical, chemical, or enzymatic means.
Regenerated collagen casing
Material: Created from animal skin or hide, used in products like smoked longanisa.
Restructured meat products
Definition: Formed meat products that have been processed into specific shapes.
Sausages
General Term: Comminuted meat products that can vary in composition and preparation.
Semi-dry sausages
Definition: These products lose between 8-15% of their weight during drying.
Smoking and cooking
Physical processes that dry and coagulate the meat emulsion during production.
Uncooked and smoked sausages
Definition: Sausages that undergo curing but are not cooked, typically smoked before being served.
Uncooked sausages
Definition: Mildly cured sausages that utilize natural casings.
Vienna sausage
Origin: From Vienna, Austria, noted for its unique style of production.
MODULE 9 Terminology / Keyword
Blood
Definition: Collected for processing into blood meal or other by-products.
Blood meal
Product: Dried blood that is used primarily for animal feed or as fertilizer.
Bone meal
Definition: A processed product derived from bones, often utilized in agricultural settings.
Bones
Source: Used as the foundation for creating bone meal and ossein.
Brains
Description: Known for their delicate flavor profile, used in culinary applications.
By-products classification
Categories: Divided into edible and inedible sections based on usage.
Casings
Definition: Made from animal intestines and typically used in sausage production.
Chitterlings
Definition: Refers to the intestines of swine, often considered a delicacy.
Condemned carcasses/offals
Definition: By-products deemed inedible following inspection processes.
Edible by-products
Definition: Includes a variety of organ meats and other body parts considered safe for consumption.
Hair
By-product used in a range of applications, including brushes and insulation materials.
Hearts
Source: Heart meat obtained from cattle and other livestock known for its rich flavor.
Hides and skin
Definition: Materials that can be processed for uses such as leather or gelatin production.
Hog maws
Description: Refers to the stomach of the hog, used in specialized cuisines.
Hooves and horns
Processed for various industrial products, contributing to resource management.
Inedible by-products
Definition: Non-edible parts of the animal that are processed for industrial applications.
Kidneys
Noted for their distinctive fresh aroma when freshly purchased.
Liver
Gourd product: Generally the most preferred organ meat, often from veal.
Meat meal
Derived from condemned carcasses or offal, used largely in feed production.
Ossein
Definition: The collagen base that is extracted from bones, used in food and cosmetics.
Oxtails
Traditionally used for enriching soups and stews.
Pigs’ feet
Includes various cuts like knuckles, ears, snouts, and calf’s feet used in specialty foods.
Processing of by-products from slaughter
Refers to the production of all materials other than meat derived from slaughtered animals.
Ruminal content
Utilized as an ingredient in animal feed, demonstrating complete use of the animal.
Sweetbreads
Describes the thymus glands of animals, often considered delicacies.
Testicles
Commonly referred to as “fries” or “Rocky Mountain oysters” in culinary references.
Tongue
Definition: Refers to the muscle organ from the tongue, considered a specialty meat.
Tripe
Definition: The lining of the first (rumen) and second (reticulum) stomach, often used in various cuisines.
Variety meats
General Category: Includes organ meats and other edible body parts outside of the typical carcass offerings.
MODULE 10 Terminology / Keyword
Advertising medium
Function: Enhances product attraction, adds value, and provides aesthetic appeal.
Barrio agents
Roles: Employees who assist in purchasing livestock in less accessible rural areas for distribution.
Characteristics of good packaging materials
Types: Materials suitable for fresh meat, frozen meat, and cured meat must provide protection and quality assurance.
Controlled atmosphere packaging
Process: Involves the removal of air from packaging and its replacement with nitrogen or carbon dioxide to prolong shelf life.
Cottage level processor
Definition: Entities that process and distribute home-cured or processed meat products within local markets.
Cured meat packaging
Specifications: Must be oxygen impermeable, grease-proof, strong, and resistant to tearing.
Distribution outlets
Encompasses various channels such as meat vendors, cottage level processors, supermarkets, and deli counters.
Fresh meat packaging
Specifications: Should be oxygen permeable to maintain appearance while offering moisture proof and microbial protection.
Frozen meat packaging
Purpose: Must be low in moisture vapor transmission to prevent dehydration or discoloration.
Functions of packaging
Responsibilities: To ensure protection, specify product characteristics, provide convenience, and serve as an advertising medium.
Glass containers
Definition: Rigid containers often utilized for the packaging of processed meats.
Institutional buyers
Entities such as restaurants, hotels, and hospitals, which ensure a regular supply of meats through agreements.
Livestock auction market (LOM)
Venue that facilitates efficient trading and marketing of livestock.
Marketing channels
Pathways through which meat and meat products are distributed, including barrio agents, viajeros/shippers, livestock auction markets, and processors.
Marketing of meat and meat products
The comprehensive process of distributing meat through various channels.
Meat dealers/Brokers
Definition: City-based buyers who purchase live animals to slaughter and subsequently distribute the meat to wholesalers.
Meat product packaging and marketing
Strategic approaches regarding the packaging and promotional strategies associated with meat products.
Meat vendors
Definition: Retailers who sell fresh meat products at market locations.
Metal cans
Common materials used for food preservation, including tin cans and aluminum cans for long-term storage.
Other marketing intermediaries
Categories include meat dealers/brokers, wholesale dealers, institutional buyers, and retailers contributing to meat distribution.
Packaging process
Steps involved include bagging, evacuating air, heating, or clip-sealing bags.
Paper materials
Types: Includes bleached and unbleached kraft, bleached sulfite, and specific types like oiled wet-strength paper.
Plastic materials
Definitions: Various types include Cellophane, Polyethylene (PE), Polypropylene (PP), and nylon used for food packaging.
Plastics for cured meat
Common materials: Polyester, Saran film, aluminum foil, and laminate are utilized for their preservative properties.
Processor
Description: Entities that purchase live/slaughter animals and produce processed meat or meat-based products.
Product specification
Components: Essential facts including weight, brand name, list of ingredients, nutrient information, and usage directions.
Protection
Purpose: To prevent damage, quality deterioration, health hazards, and contamination of meat products.
Purpose of packaging
Main Functions: To facilitate handling for convenience, serve as an advertising medium, and provide aesthetic value.
Retailers
Final distribution points for fresh and processed meat products in the market.
Shrink packaging
Definition: Involves bagging the product, evacuating air, heat sealing, contour fitting, and ensuring visual appeal.
Supermarkets and deli counters
Retail spaces that sell fresh and processed meat sourced from large processors.
Vacuum packaging
Practice: Involves expelling air via a vacuum machine and sealing the package to enhance preservation.
MODULE 10 (continued) Terminology / Keyword
Viajeros/Shippers
Roles: Buyers or traders who collect livestock from barrio agents or farms to facilitate distribution.
Wholesale dealers
Definition: Entities that purchase meat from brokers and are responsible for distribution to various retailers.