types of meat products canning of meat production of sausage
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MEAT PRODUCTS•Types of meat products
•Canning of meat•Production of sausage
Meat can be defined as edible animal flesh, including processed or manufactured products derived from such tissue
Including not only beef but also chicken and other poultry, and such animal flesh as pork, lamb, venison and others.
DEFINITION
Meat processingProcessed meat refers to a whole muscle product
that has been transformed into a manufactures product by chemical, enzymatic, or mechanical treatment.
Meat is a perishable commodity.
The need for meat preservation and the trend toward urbanization are the main reasons for the development of the processed meat industry.
Examples of red meat processing
CanningChemical additivesCold storageComminutionCuringDryingFermentationIrradiationRestructuringSmokingVacuum packaging
Meat type Animal source
Beef Cattle
Lamb Young sheep
Mutton >2 years old sheep
Pork Hog
Veal Calves
Venison Deer
Table: Classification of common red meats
Types of meat products
Figure 1 : Meat products grouped according to the procesing technology applied
•Can be categorised into 6 groups.
•Based on the processing technologies used and treatment of raw materials and the individual processing steps.
Canning• Involves sealing meat in a container and then
heating it to destroy all microorganisms capable of food spoilage
• Requires processing of canned product in a retort cooker (12 psi) to achieve the destruction of bacterial spores at temp. exceeding the boiling point of water
Chemical additives
• Ingredients added to processed meat such as ascorbic acid, erythorbate, Nitrate (NO3) and nitrite (NO2), phosphates, salt, spices, sugar and water.
Functions:• Ascorbic acid and erythorbate: to retain processed meat colour, act as
antioxidant• Nitrate: antioxidant that slows rancidity• Nitrite: inhibits spoilage and pathogenic microorganisms, contributes to
flavour, prevents warmed over flavour, stabilise colour• Phosphates: increase juiciness, inhibit rancidity, retain moisture, solubilise
proteins• Salt: flavour and tenderizes• Spices: inhibit bacteria growth, contribute to specific flavours• Sugar: binds to water, facilitates browning reactions, provides flavour, act as
substrate for fermentation• Water: provides calorie reduction (fat replacer), carries and distributes dry
ingredients, juiciness and tenderness
Cold storage• Refers to refrigeration and frozen storage• Refrigerated storage is the most common method of
meat preservation. Storage life for refrigerated storage is between 5-7 days at 3oC (inhibit pathogenic bacteria)
• Freezer storage (-18oC): excellent method of meat preservation
• Although does not kill spoilage and pathogenic microorganism it stops their growth and reproduction
Comminution
• Refers to size reduction• Muscle tissue is chopped, diced, emulsified,
ground and transformed into minute particles for incorporation into sausage.
Curing Refers to addition of salt, sugar, and sodium
nitrite to meats for the purpose of colour development, flavour enhancement, preservation and safety.
DryingCommon method of meat preservation, removes moisture so that microorganism cannot grow
• Fermentation: fermentative bacteria added into meat to produce acids (eg lactic acid bacteria)
These acids contribute to flavour and also decrease the pH of the meat, inhibiting the unwanted microorganisms
• Irradiation: a pasteurization method accomplished by exposing meat to low and medium doses of radiation generated by electron accelerators or by exposure to gamma sources
• Restructuring: flaked or ground beef or pork can be reformed into loaves or portions resembling steaks through the process of restructuring eg smoked sliced beef and boneless hams
• Smoking: for imparting desirable smoked appearance and flavour characteristics to ham, turkey and other meats
• Vacuum packaging: vacuum packed to inhibit spoilage mos which are aerobic (spoilage organism common to meat)