meat part 2

8.0 Meat

8.4 Slaughtering Process, Post Harvest Handling and Quality

Attributes

8.5 General Processing and Value Added Products

Objectives

Describe the slaughtering procedure and Classify meat products according to meat processings Identify non-meat ingredients used in meat preservation Identify methods of preservation of meat Describe the labelling and packaging used for meat Identify materials available for packaging of meat and

meat products

Meat

8.4 SLAUGHTERING PROCESS, POST HARVEST HANDLING AND QUALITY ATTRIBUTES.

8.4.1 INTRODUCTION animal product comprise approximately 16% of the

calories and 55% of the protein in total world food supply

most of the worlds meat supply comes from cattle,buffalo,swine,sheep,goats and horses

meat processing already started even before historian started to record events

up to now the same processes is practiced but they are already modified to suit the consumer’s need for processed and preserved meat.

8.4.2 SLAUGHTERING PROCEDURE

There are few factors to be consider on pre-slaughter handling of meat such as at the farm,during transport,at the stockyard and also at abattoir.

Moreover there are few factors to be consider for selection of animal for slaughtering such as age of the animal,sex of the animal,size,degree of fatness and also health of the animal.

There are few steps in managing of animal prior to slaughter:fasting,relaxedanimal, handling animals gently and also cleaning of animals.

Steps that are included in slaughtering is stunning,sticking,scalding and scarping,removal of the head,evisceration,spiltting,post mortem inspection and also chilling

Actors that affect meat qualities are color,texture(tenderness),odour and also flavour.

Meat should be handle properly so that it is safe to consume by people

The uncooked meat should keep in refridgeratorso that it wont spoil easily

8.4.3 Meat Quality

The grade of meat is vary depend the type of animals Factors such as the breed, maturity, color of the meat,

and the fat intramuscular and connective tissue distribution of the meat( marbling)

8.4.4 Breed

Livestock breed can affect the quality characteristics of the meat produced, either because the breed has naturally adapted to stressful environment conditions or because two or more breeds have been purposefully crossbred to increase prevalence of desirable qualities

Eg :Brahman cattle are used in southwestern United State because resistance to adverse environment condition but Brahman carcasses has tenderness issue. But Japanese Wagyu breed can produces highly marbled tender meat.

By cross breeding the Brahman cattle and Japanese Wagyu cattle producing a Waguli cattle that have high degree of marbling and low calpastatin (protein found in liver and erythrocytes of mammals) activity in the tissue. As a result we have more tender meat immediately after slaughtering.

Cross breeding

Brahman Cattle Japanase Wagyu Cattle

Waguli Cattle

8.4.5 Maturity

Maturity of animal influenced the quality of meat 5 classification for beef there are A, B, C, D and E A- is for cattle aged 9-10months, A is for cattle aged 12-

30months, B is for cattle aged 30-50 months, C is for cattle aged 60-70 months, D is for older cattle and E is for oldest cattle

8.4.6 Meat color

Meat color can be affected by the concentration of heme pigments like myglobin, haemoglobin , their chemical states and the light- scattering properties of the meat(Lawrie 2002)

At high pH, the heme iron is predominantly in the ferrous state(Fe2+), while at low pH accelerates ferrous iron conversion to the ferric state (Fe3+)

Oxygen can bind to heme iron only if it is in the ferrous state(Fe2+)

Water can bind to myglobin (Mb) only if the iron is in the ferrous form.

Under low oxygen tension conditions, Mb exists in the purple colored, reduces form (Fe2+). Exposed to oxygen for a short period of time, the central iron(Fe2+) reversibly binds oxygen, producing oxymyglobin(MbO2), which is bright pink or red

When exposed to O2 for a longer period of time, the central iron atom can lose an electron (oxidized to Fe3+), producing metmyoglobin (MetMb), which is grey-brown

Immediately post slaughter, the oxidized form can be reduced by endogenous reducing systems in the meat, as long as reducing equivalents (NADH) are available and the globin fraction is in its native state (undenatured).

Over time, these reducing equivalents are depleted and the pigment is irreversibly oxidized

8.4.7 Marbling

Marbling is correlated to the distribution of fat deposit (intramuscular fat) on connection tissue of perimysiumand endomysiumparts

A certain level of marbling is necessary to assure palatability, in term of juiciness and flavor

The degrees of Marbling are abundant, moderately abundant, slightly abundant, moderate, modest, small and slight

Additional degrees: very abundant, traces and practically devoid

Degrees for pork: abundant, moderate, small, slight and traces

US beef grades: Prime, Choice, Good, Standard and Commercial

Three other grades of beef there are utility, cutter and canner

There is relationship between marbling, maturity and quality of meat carcass

8.5 GENERAL PROCESSING AND VALUE ADDED PRODUCTS.

8.5.1 Classification of meat products according to meat processings

Noncomminuted products. (eg. Ham and bacon) Comminuted products ( sauseges and restructured meat

products. )

8.5.2 Types of processed meat

Cured meat. Three methods of curing; dry cure, sweet pickle cure, combination method.

Sauseges Restructured meat products

8.5.3 Non-meat ingredients used in meat preservation

Salt Sugar Nitrate/nitrite Phosphates Ascorbates Spices Binders/emulsifiers/filters Vinegar Extenders

8.5.4 Methods of preservation

Drying Smoking Salting Chilling and freezing Canning Curing

8.5.5 Labelling and packaging

Characteristics of a good packaging material :-

Oxygen barrier Moisture barrier Mouldable and pliable Flavourless and tasteless High wet strength and resistant to scraping/tearing Adaptable to labelling Stripability Attractive

8.5.6 Materials available of packaging of meat and meat products

Glass and metal containers Aluminium foil Paper and paper board Films or plastics like cellophane or polyethylene Saran Chemically treated rubber

8.5.7 Labelling

Label shoulld be legible and indelible Label should be more informative :-

1. name of products

2. ingredients

3. quantity

4. inspection stamp

5. name and address of processor

6. data prepared

7. consumption/expiry date

8. label must be accurate  

References

Fidel Toldra’, 2010, Handbook meat processing, First edition, Wiley-Blackwell

Amy Brown, 2008, Understanding food Principle & Preparation, Third edition, Thomson- Wadsword