Meat Processing

WF-R ANIMAL SCIENCE 1WF-R ANIMAL SCIENCE 1

THREE BASIC REASONS WHY WE EAT
MEAT??

1. PROVIDE SATIETY UNEQUALED BY
OTHER FOOD ITEMS

2. MEAT
CAN BE
PREPARED
IN SEVERAL
WAYS

3. MEAT PROVIDES NUTRIENTS ALMOST IN THE
PROPORTION AND AMOUNT NEEDED BY THE
HUMAN BODY

SELECTION OF GOOD QUALITY MEAT
FOR PROCESSING
• Selection varies among different sectors of the
meat industry
• In this chapter, we will cover the preferences
by the processors look for in selecting meat
for processing

• The characteristics of meat that affect
quality maybe grouped into:
–Appearance
–Palatability
–Composition
–Processing and;
–Safety traits

• Traits of meat that is GOOD for
processing:
–High water-holding capacity
–High emulsion capacity
–Good amount of soluble protein
–Has formed stable emulsion

WATER HOLDING CAPACITY
– WHC is decreased when:
• animals are stressed before
slaughter,
• If meat is subjected to
alternate freezing and
thawing
• Excessively attacked by
microorganisms and other
similar treatments
The ability of the meat to retain water
under standard processing procedures

SOLUBLE PROTEINS
• Required in binding the pieces of meat
together in processed products
• The higher the amount of soluble proteins,
the better the binding of the meat particles
would be.
• Important to sausages, reformed hams and
other comminuted meat products

EMULSIFYING CAPACITY
• The ability of meat to form stable emulsion
with a lipid
• Important to meat loaves and frankfurthers

PSE AND DFD MEAT
• Not good for processing
• Very low water holding capacity and minimal
solubility of protein
• PSE - pH values of 5.4-5.6
• DFD - 6.4-6.8
• NORMAL MEAT – 7.2

WF-R ANIMAL SCIENCE 1
PALE, SOFT & EXUDATIVE
• PSE MEAT • DFD MEAT• NORMAL

MEAT PRESERVATION
TECHNIQUES

INTRODUCTION
• Meat preservation should always be
accompanied with good handling practices
• Microorganisms thrive on meat luxuriantly,
hence, it spoils rapidly

THREE CAUSES OF MEAT
DETERIORATION
• 1. Biological spoilages
–Microbiological spoilages are the most
severe and account for almost 99.9% of all
biological spoilages

DETERIORATION
• 2. oxidation
–A common chemical cause of meat
deterioration
–Oxidation of fats causes rancidity while
oxidation of myoglobin causes color
darkening

DETERIORATION
• 3. Dehydration and enzymatic action
–Physical processes causing food
deterioration
–These two are expensive to minimize
or control

MEAT PRESERVATION
APPROACHES

WAYS OF LENGTHENING THE SHELF
LIFE OF MEAT
• Cold storage
• Dehydration
• Salting
• Curing
• Smoking
• Canning

1. COLD STORAGE
•TWO TYPES
–CHILLING
–FREEZING

2. DEHYDRATION
• Reducing available water content
making meat unavailable for microbial
growth

• For most bacteria, their growth is
inhibited at 18%or lower available water
• Molds : 13% or lower

3. SALTING

4. CURING
• Addition of the combination of salt, sugar and
nitrates

5. SMOKING

6. CANNING
• Done by heating canned meat under pressure
to reach temperatures above 110˚C and
immediateky cooled ASAP to avoid
overcooking

WHAT IS THE DIFFERENCE
BETWEEN MEAT
PROCESSING AND MEAT
PRESERVATION???

MEAT PROCESSING
• Any mechanical, chemical or enzymatic
treatment of meat which alters the form from
which it originally occurs. The properties of
fresh meat can be modified by use of one or
more procedures such grinding or chopping,
addition of seasoning or spices, alteration of
color or heat treatment

MEAT PRESERVATION
• The lengthening the storage life of meat by
the application of processes to delay meat
spoilage caused by microbial, chemical and/or
physical factors

MATERIALS
COMMONLY USED IN
MEAT PROCESSING

1. SALT
• Primary ingredient used in meat curing
• Main flavoring agent used in meat processing
• Contributes to basic characteristic taste of the
final product
• Also plays a role in the binding of meat
products

THREE KINDS OF SALT
• Rock salt

• Fine or “Pangasinan” salt

• Industrial salt or refined salt
– Has the least amount of impurities that may cause
oxidative rancidity in meat products
Recommended
amount of salt
use: 2.5 – 3.0 % of
the total volume

2. SUGAR

3. NITRATES AND NITRITE
• Act as preservatives
• Effective inhibitors of the growth of
Clostridium botulinum particularly in canned
goods
• Responsible for the desired cured color of the
meat
• Act as powerful antioxidants that prevent
rancidity

HOWEVER!
• Hazardous to health – involve in the formation of
carcinogenic substance (nitrosamines) in meat
– No substitute for nitrite to produce a typical cured
meat color and flavor
• Nitrite burn. Green or white discoloration of the cured
meat
*Use of nitrites/nitrates must not exceed 156 ppm
residual nitrite

4. ASCORBATES/ERYTHORBATES
• Speeds up the curing
reaction
• Also acts as stability agent
– Recommended amt.of
ascorbates is 500 mg/kg
cured meat

5. PHOSPHATE
• Increase the WHC of the meat
• Helps solubilize muscle protein and lower
acidity

• Use of phosphates results in:
– Increase in product yield
– Drier and firmer product surfaces
– More stable emulsion at higher temperature
– Improved color and flavor stability
– Improved binding quality of meat

6. COLORING AGENTS
• Make meat products more
attractive
• Examples are:
– FD and C Red # 40 – brick or
orangish red shade

• Cochineal/Carmine – extracted from Dactylopius
coccus costa or the Coccus cacti insect, magenta
red/purple red

• Red beet concentrate
• Extracted from Beta vulgaris
• Purple red

• Annatto
–From the seeds of Bixa orellana
–Pale yellow to dark orange

• Paprika
–From the dried fruit of Capsicum
annuum
–Deep red brown shade

7. SPICES
• Improve zest and produce variety to the meat
• Lack nutritional value
• Mostly plant origin

8. MONOSODIUM GLUTAMATE (MSG)
• Has no flavor of its own
• Enhances the natural flavor of the product
• Too much MSG could result to Chinese
restaurant syndrome
• Recommended amt: must not exceed ½ tsp/kg
of meat

• Too much use of MSG may cause dizziness,
nausea and headache commonly
called”Chinese restaurant syndrome”

9. BINDERS
• Proteinaceous agents that
improved water binding
properties of comminuted
meat products
• Also contributes to fat
emulsification
– Sodium caseinate (90% protein)
– Soy protein isolate (90% protein)
– Wheat gluten (80% protein)
– Soy protein concentrate (70%
protein)

10. FILLERS
• Carbohydrate products which absorbed
extensive quantities of water however they
are not good emulsifier
• Examples are:
– Cereal flour
– Starches

11. EXTENDERS
• Non-meat materials, added in amount that
they are able to increase the bulk or modify
the quality of sausage or meat loaf products
• Usually plant protein

ANIMAL FOOD BORNE
DISEASES

• Foodborne illnesses are on the rise globally.
• either infectious or toxic in nature caused by
ingesting “pathogens” (e.g. bacteria, fungi,
parasites, viruses) through contaminated food
or water.
• also known as “food poisoning”.

• The Food and Agriculture Organization
statistics show that every year 700,000 people
die from food and water borne disease in the
Asia-Pacific region including the Philippines.

OCCURENCE
• The most common
causes
of foodborne illness are
unsafe food handling
and preparation at
home, in restaurants,
and other dining
places.
• Busy persons turn to
convenience foods for
lack of time.

SYMPTOMS
• The onset of the symptoms may not occur
immediately. It may take two days or more
after ingesting contaminated food.

CAUSES
• The common causes of foodborne illness are
harmful bacteria, moulds, parasites, and
viruses.
• Some of the common food pathogens
responsible for majority of reported cases
of foodborne illnesses are
– Escherichia coli, Campylobacter jejuni,Listeria,
Salmonella, Shigella, Vibrio cholerae, Hepatitis
A, Entamoeba histolytica and norwalk viruses.

E. COLI O157:H7
• Most common
• Anywhere from 1-3 percent of cattle may be
carrying E. coli O157:H7 in their digestive tracts
• If cattle are slaughtered improperly, infected fecal
matter on the hide of the animals may make it
into meat

• Toxins produced by E. coli O157:H7 can cause
kidney failure, and those who ingest the
bacteria may develop hemolytic uremic
syndrome (HUS), a sometimes fatal disease
that destroys red blood cells.

• Cooking meat completely at high
temperatures will kill the bacteria, but fatal E.
coli O157:H7 also has been acquired through
unpasteurized juice and tainted salad bars.

SALMONELLA
• S. typhimurium and S. enteriditis are the two
leading causes of salmonellosis.
• Salmonella bacteria live in the intestinal tracts
of domestic and wild animals and may
contaminate raw meat, poultry, eggs, dairy
products, and other foods. .

• S. typhimurium is only carried by
humans that causes typhoid fever
and is characterized by fever,
diarrhea, and inflammation of the
infected organs.
• S. enteriditis is egg-
associated salmonellosis.

• It is characterized by fever, nausea,
abdominal cramps, and diarrhea
beginning 12 to 72 hours after
consuming contaminated food or
beverage.
• The illness can last four to seven days

LISTERIA

• Listeria can grow at refrigerated temperature.
Incubation period for Listeriosis is four days to
several weeks and can cause meningitis and
spontaneous abortion.
• Listeria monocytogenes has a fatality rate of
30%.

CAMPYLOBACTER
• Campylobacteriosis is an infectious disease
caused by bacteria of the genus
Campylobacter.
• Symptoms of diarrhea, cramping, abdominal
pain, fever, and vomiting usually occur two to
five days after ingestion of contaminated food
or water.

• The diarrhea may be bloody
and the illness typically lasts
one week.
• In persons with compromised
immune systems,
Campylobacter occasionally
spreads to the bloodstream
and causes a serious life-
threatening infection.
• Incubation period is from two
to five days.

• Contaminated foods usually look and smell
normal, so all foods should be thoroughly
washed before handling and then cooked well.

CHOLERA
• Cholera is an acute diarrheal disease caused
by the bacterium Vibriocholerae.
• The disease is characterized by profuse watery
stools, vomiting, and leg cramps.

• The incubation period for vibrio cholerae is 24
to 48 hours.
• The rapid loss of body fluids leads to
dehydration and shock and if left untreated
may cause death.
• The cause of contamination is water, fish,
shellfish, and street foods that
are unhygienically prepared.

HEPATITIS A
• Hepatitis A, the most common of hepatitis is
transmitted through person-to-person contact
when a person does not wash his hands properly
after toilet use.
• Common sources of outbreaks have been related
to water contamination, food contamination by
infected food handlers, and raw or undercooked
shellfish from contaminated waters.

• The symptoms are fever, fatigue, loss of
appetite, nausea, abdominal discomfort,
jaundice, dark urine, and joint aches. The
symptoms occur within 15 – 50 days from
exposure.

TREATMENT
• Mild cases of foodborne illness can be treated
by increased fluid intake to replace fluid and
electrolyte losses, while severe cases need
hospitalization for medical and nutritional
therapy.

PREVENTION
• To avoid foodborne diseases, the basic rules to
follow are;
– careful washing of hands before preparing food;
– thorough cooking of foods particularly beef, poultry
and eggs;
– thorough washing of fruits and vegetables especially
those that will be taken raw;
– avoid drinking unpasteurized milk, fruit juices, and
untreated surface water, and;
– protecting foods from insects, animals, and rodents.

• To prevent harmful bacteria from growing in
foods, these should be refrigerated
immediately.
• Cook foods to proper temperature.
• Properly cooked foods are heated long and at
high temperature to kill the harmful bacteria.
• Prevent cross contamination (e.g. separate
raw foods from cooked foods). Handle foods
properly.

CONCLUSIONS
• Aggressive research efforts must be done to
identify, assess, and control microbiological
hazards associated with food production from
the farm to the dining table.
• Intensified focus on education to all food
handlers and consumers about safe food
handling must be a priority.

• Reinforcing hygienic practices at each link in
the food chain, from producer to consumer, is
critical in preventing foodborne diseases

Meat Processing

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