All these methods result in tenderization of meat that reduces the cooking times, hardness of meat and chewiness of meat products, that can increase meatiness, flavor, and overall palatability. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings. In the united states the humane treatment of animals during each of these stages is required by the humane slaughter act. Secondary food processing is the process of using ingredients produced through primary food processing to create readytoeat foods.
May 17, 2016 wfr animal science 1wfr animal science 1 meat processing any mechanical, chemical or enzymatic treatment of meat which alters the form from which it originally occurs. Advances in meat processing technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. All these methods result in tenderization of meat that reduces the cooking times, hardness of meat and chewiness of meat products, that can increase. Martin, in encyclopedia of agriculture and food systems, 2014. Meat cutting, or fabrication, is the process of cutting, boning, and portioning large cuts of meat to menu specifications. As chapters are completed, they are published as monographs that can be used. The experience gained in these two meat processing projects led to the decision that an updated manual on meat processing technology should be prepared, which should take into account the above mentioned publications.
Meat quality testing methods of testing meat quality. To understand the steps of poultry meat processing. Becoming proficient at fabricating whole carcasses or primal meat cuts takes practice often through an apprenticeship under a master meat cutter. Various techniques can be used, such as a written test.
The book provides a comprehensive overview of the application of novel processing techniques as applied to the meat industry. Make food more palatable and attractive hydrogenation of fat. Hams loins bacon boston butts jowls pork hocks where does canadian bacon. Objectives examine methods for irradiation,g g curing and smoking meat products examine the variety of meats made available through curing. Besides the above beef meat processing stages, the beef cuts processing involves a wide range of treatments, including the following processing technologies. Preslaughter handling is a major concern to the livestock industry, especially the pork industry. This book covers various areas related to the meat processing industry, and includes topics such as automation, primary and further. Beef meat processing steps, technology, equipment and beef. Composition, essential nutrients in meat and poultry meat.
Advances in meat processing technology in searchworks catalog. Advanced technologies for meat processing pdf veterinary. Advances in meat processing technology crc press book. Principles of thermal processing 5112005 46 fsre shelfstable processes. Meat spolilage, dark, firm and dry dfd, pale, soft and exudative pse, enzymatic actions, microbial spoilage, low temprature storage, chemical preservation.
The acids help the coagulation of the surface meat, and also help preserve the meat by preventing the growth of surface mold and bacteria. The meat industry strives to deliver consistent high quality and safe meat products. It is a means of providing meat variety other than fresh meat. In addition to the traditional meat preservation methods, new modern meat preservation techniques are playing an increasingly important role in meat processing in developing countries.
Bioresource engineering department mcgill university processing raw product process processed product food processing operations food processing is the conversion of agricultural product to consumable substances which have particular textural, sensory and nutritional properties using. Poultry meat processing is initiated by hanging, or shackling, the birds to a processing line. Most meat processors will do a good job of cutting and wrapping your meat for the freezer. Depending on the local circumstances, the meat is transported to the next processing station in either cooled or frozen form. It presents uptodate information on new technologies used for improving the safety and quality of meat and meat products. Meats are often classified by the type of animal from which they are taken. Meat processing livestock slaughter procedures britannica. Meat is a unique biological material with a central importance in nutrition and health. Coli o157 and salmonella, from chemical hazards such as grease and dirt, and from physical hazards such as metal and other foreign bodies. The nutritional quality of meat is objective yet eating quality, as perceived by the consumer, is highly subjective. Lieberman the origins of the genus homo are murky, but by h. Thinly sliced or emince used for stirfry and similar dishes. The present systems of goat production and marketing are rather haphazard with substantive variations in animal availability, body weights and condition at slaughter, as well as variable carcass characteristics lack of standardized processing techniques and an inadequately developed product distribution system are marketing deficiencies. Other examples include fermenting grape juice with wine yeast to create wine and using ground meat to make sausages.
When completed, the series will include over 20 chapters and will eventually be published as a single volume. Meat processing meat processing livestock slaughter procedures. Ground usually made from trim, ground meat is a mixture of lean and fatty trim that has been passed through a grinder. Jun 07, 2018 part i fresh meat technology chapter 111 containing history and development. Meat processing has changed in scale and location, so that today there are fewer and larger farms, feedlots, and meat processors, reflecting a general consolidation in us agriculture and manufacturing. The continuous rise in demand of seafood products and their growing trade and consumption have the seafood processing industry poised for growth. Global trends in the seafood processing equipment market. Meat fabrication butchering is a term commonly used for the process of slaughtering and preparing meat for retail or wholesale use. Birds are transferred from coops or transport cages to a dark room where. As chapters are completed, they are published as monographs that can be used as textbooks or. Meat spoilage mechanisms and preservation techniques. Processing is aimed at reducing the enzyme activity in the meat, retarding oxidation of the fat, and preventing spoilage by microorganisms.
An example of this is using flour to make dough and then baking the dough to create bread. Shai barbut, a faculty member in the food science department at the university of guelph, canada. The meat processing technology series is a project of the american meat science association designed to create a resource for the industry on the principles of meat processing technology. Reciprocal meat conference proceedings, volume 48, 1995. Meat is processed to provide a product with desired texture, flavor and aroma. Butchering is a term commonly used for the process of slaughtering and preparing meat for retail or wholesale use. Heattreated products in hermetically sealed containers are one result of these new techniques. The slaughter of livestock involves three distinct stages. Meat industry guide page 3 chapter 15 meat processing august 2015 15. Any equipment used to process game carcasses or meat must be thoroughly cleaned and sanitized before it can be used for processing domestic meat, poultry, and meat products. Meat processing and rendering industry description and practices the meat processing and rendering industry includes the slaughter of animals and fowl, processing of the carcasses into cured, canned, and other meat products, and the rendering of inedible and discarded remains into useful byproducts such as lards and oils. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing.
Meat industry guide page 2 chapter 15 meat processing august 2015 15. Meat processing, preparation of meat for human consumption. Meat processing after slaughtering and cutting up the animal, the next crucial step is to cool the meat until it is processed further. It allows incorporation of non meat component into processed meat. Traditionally, meat processing is a means of extending shelflife preserving and producing a convenient item for use later and elsewhere. Technologies covered include carcass decontamination techniques, carcass grading systems, novel techniques to evaluate meat quality, advances in processing, sensory assessment of meat products, and new developments in meat. Meat quality is normally defined by the compositional quality lean to fat ratio and the palatability factors such as visual appearance, smell, firmness, juiciness, tenderness, and flavor. Advanced technologies for meat processing pdf veterinary ebooks. Dry and semidry sausages are probably the largest group and includes pepperoni, genoa salami. Introduction raw materials accepted for production should be free, as far as possible, from microbiological hazards, such as e.
The beef cuts processing technology and processing equipment. Wfr animal science 1wfr animal science 1 meat processing any mechanical, chemical or enzymatic treatment of meat which alters the form from which it originally occurs. Meat tenderness has been one of the most important criteria in deciding quality attributes, and there are several techniques to evaluate it. It evaluates recent advances on how meat is produced, processed and stored and is a benchmark reference book on novel processing, packaging and assessment methods of meat and meat products. 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 is the common term used to describe the edible portion of animal tissues and any processed or manufactured products prepared from these tissues. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservati. Dried meats introduction dried meats can be classified as dry and semidry sausages, dried i. Preservation and processing technologies to improve. Preslaughter handling is a major concern to the livestock industry, especially the. Salt solution of 2 to 10% insures extraction of protein, inhibits bacterial growth and has a desirable flavor at lower concentration. S c i e n c e r e c i p r o c a t i o n f a i r new technology in poultry processing techniques douglas wilce introduction poultry consumption worldwide continues to increase yearly. Bioresource engineering department mcgill university processing raw product process processed product food processing operations food processing is the conversion of agricultural product to consumable substances which have particular textural, sensory and nutritional properties using commercially. The anaerobic package group includes metal cans, processed meats packaged in plastics with vacuum or gas flush and institutional fresh or frozen sub primal cuts. Impact of meat and lower palaeolithic food processing techniques on chewing in humans katherine d.
It should also represent not only the latest developments of meat processing technology but also use modern publication techniques. Summary meat is a unique biological material with a central importance in nutrition and health. These aims have been achieved through drying, curing with salts. Advanced technologies for meat processing as with the first edition, the main goal of advanced technologies for meat processing is to provide the reader with recent developments in new advanced technologies for the full meat processing chain. Introduction to cutting and processing meats meat cutting. It can be graded depending on fat content, and can be finely or coarsely ground. Advances in meat processing technology merges the expertise of meat scientists and food engineers in a.
In this report, youll learn techniques for processing seafood, a market analysis and future outlook. Impact of meat and lower palaeolithic food processing. Part i fresh meat technology chapter 111 containing history and development. Stew or cubed meat cubes of meat used for stews and other similar dishes. There are interaction of protein, salt, water, smoke, heat and other chemicals in processing. Mar 18, 2019 secondary food processing is the process of using ingredients produced through primary food processing to create readytoeat foods. Retitled to reflect expansion of coverage from the first edition, handbook of meat and meat processing, second edition, contains a complete update of materials and nearly twice the number of chapters. Minimum health and commercial sterility processes traditionally, a 12d process for spores of c. The science of poultry and meat processing is a free textbook by dr. Meat production in the 1960s and 1970s shifted from urban areas near the. Processing transforms raw meat to products with longer shelf life. Readytoeat products readytoeat products, such as cooked meats, dried or cured sausage, are made to be eaten without the need for further cooking though they may need to be defrosted, and consumers may choose to cook them for a better taste or appearance. The meat processing technology series is a project of the american meat science association designed to create a resource for the industry on the principles of meat processing technology when completed, the series will include over 20 chapters and will eventually be published as a single volume. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the.240 240 1457 1494 432 1219 374 39 1131 506 392 911 437 903 237 105 1220 436 522 623 1185 166 1036 1046 709 850 416 1147 7 1121 555 1407 1238 386 670 214 545 1214 452 272