Overview :Meat Processing Technology .pptx

This presentation explains the key concepts in MEAT PROCESSING
Includes Processing of Meat, Storage ,Factors affecting quality of meat, Ageing and Tenderization. It's designed to help students how meat quality, texture and flavour are improved from processing to consumption.

A helpful resource for Food Science, Meat Technology and Nutrition Studies.

1. MEAT PROCESSING AND STORAGE Under the guidance of Mrs. Ameena Beebi , MEAT PROCESSING AND STORAGE FACTORS AFFECTING QUALITY OF MEAT AGEING OF MEAT TENDERIZATION OF MEAT Under the Guidance of Mrs . B.Ameena Beebi , M.Sc., M.Phil ., Assistant Professor Department of Home Science- Nutrition and Dietetics Presented by: A.Jeya Sakthi 25PSHND004 I M.Sc Home Science – Nutrition and Dietetics

2. MEAT MEAT Meat are a nimal tissues which are suitable for use as food. Meat bas been consumed as a part of the diet by man since prehistoric times and is an excellent source of high quality protein and various micronutrients. The Meat proce ssing involves the slaughtering of animals , processing of carcasses into Cured, canned, and other meat products.

3. Advantages : ADVANTAGES OF MEAT PROCESSING: Addition of different ingredients to meat improves taste and flavour . Improves shelf life Processed products are convenient to handle and eat Processing improves nutritive value Processing add value to meat Edible meat byproducts can be effectively utilized in the processed products Processing improves demand and marketability of meat

4. PROCESSING OF MEAT PRODUCTS: 1)Comminution Mechanical process of reducing raw meat into smaller meat cuts Called “ MINCED MEAT” First step for production of comminuted meat products Particle size of the meat cuts is reduced Very coarsely comminuted – to produce non-emulsified sausages like salamis and summer sausages Finely comminuted- to produce emulsified sausages like Bologona Advantage : I mproves uniformity of the product and increases tenderness by reducing the particle size.

5. 2) Emulsification Process of mixing two immiscible substances like when lean muscle tissue, fat, water and salt are mixed together t o create a stable mixture . Essential for products like sausages, where a uniform distribution of fat and water is crucial for texture and flavor. Common emulsifiers in meat processing : Phosphates and Proteins. The process typically involves high-speed mixing or blending to break down fat particles and evenly distribute them in the water phase resulting in a smooth, homogeneous mixture. Equipm ents used : High-speed mixers and Emulisifiers

6. 3) Formulation Mixing of different ingredients like meat, curing mixtures, seasonings, binders, fillers and water to produce processed meat products of uniform appearance, composition, taste and physical properties . Skeletal muscles - Primary raw material , as they have the most desirable properties like hold meat pieces together, produce desired texture, stabilize the fat and chemically bound water. Mixing can be done manually or using mechanical mixers. Inconsistent mixing can lead to uneven flavor and texture in the final product.

7. 4)Enrobing Process of coating meat products with edible materials Also called battered and breaded products. Ingredients : Wheat flour, corn flour, gram flour, milk powders, egg albumen, soya proteins, seasonings, spices, salt, sugar, fat and hydrogenated oils. Advantages: Improved appearance, taste, juiciness, flavour , tenderness, nutritive value, cooking yield and shelf life of the product. Examples : Bone in product : Chicken drumsticks, Chicken cut up parts Whole muscle or meat chunks: Breast fillets of chicken, chunks of mutton, buffalo meat. Ground meat products : Enrobed nuggets, Enrobed patties

8. Enrobed Meat Products:

9. 5) Canning Preserving meat by sealing it in airtight containers and then heating it to destroy harmful microorganisms. This thermal process extends the shelf life of the product and makes it safe for long-term storage. Steps in Canning: Preparation:  Meat is cut into pieces and pre-cooked if necessary Filling:  The meat is placed in sterilized cans, and other additional ingredients, such as broth or sauce, are added. Sealing:  The cans are sealed with lids to create an airtight environment. Heating:  The sealed cans are heated to a specific temperature to kill any microorganisms. Equipments: Autoclaves or pressure cookers for heating process in canning. These machines ensure that the cans reach the required temperature for sterilization.

10. 6) Fermentation Process that uses microorganisms to convert sugars into acids, gases, or alcohol Advantages: Enhance flavor, improve texture, and increase shelf life. Two main types of fermentation used in meat processing: Lactic acid fermentation and Alcoholic fermentation   Process: The meat is mixed with a starter culture of beneficial bacteria Allowed to ferment under controlled conditions The bacteria convert sugars in meat into lactic acid, which acts as a natural preservative and adds a tangy flavour Longer shelf life of fermented meat products is due to : Lower pH , Lower moisture content and thus lower water activity Competitive bacteria (large number of LAB prevents growth of spoilage bacteria).

11. 7) Restructuring Involves taking smaller pieces of meat and combining them to create new products with desired shapes and textures. Common methods: Binding with transglutaminase (a natural enzyme), using meat adhesives, or mechanical restructuring through pressing and molding. Benefits: Restructuring allows for the utilization of smaller, less desirable cuts of meat, reducing waste and creating value-added products. It improves consistency , shape and texture, making the products more appealing to consumers.

12. 8)Cooking Final step in meat processing, ensuring that the product is safe to eat and has the desired flavor and texture Methods: Roasting:  Cooking meat in an oven, ideal for large cuts like roasts. Grilling:  Cooking meat over direct heat, suitable for steaks and burgers. Boiling:  Cooking meat in water or broth, often used for sausages and cured meats. Smoking:  Cooking meat with smoke, adding a distinct flavor, commonly used for products like bacon and smoked sausages. Equipment: Home scale-ovens and grills to industrial-scale smokers and steamers.

13. Advantages of Cooking Meat: Meat proteins are coagulated and denatured by cooking Solubility of the meat protein changes Meat palatability is improved by cooking because it intensifies the flavour and alters texture of the product. Storage life of meat product is increased by cooking due to destruction of a microorganisms as well as reduced water content. Texture and tenderness of the meat products are modified by cooking Development of off- flavour in the meat products can be prevented by inactivation of the indigenous proteolytic enzymes through the process of cooking

14. Meat Products By Variety Meats Processing/characteristic Example Canned meats Retort to sterilize; fully cooked; cured or noncured Corned beef, Vienna sausages, Beef stew Frozen meats Cooked or raw Breaded cutlets or burger patties, meat loaf, meat balls Dry-preserved meats Low water activity; cured; refrigeration not required Beef jerky, Pastrami Cured meats Cured with salt, nitrite and other adjuncts by injection or dry rub Hams, Bacon, Deli meats Sausages Fresh, cured, or fermented; comminuted or emulsified Frankfurter, Salami, Pepperoni, Hot dogs Luncheon meats Deli meats; fully cooked and ready to consume; restructured meats Sliced ham, Bologna and Salami

15. Factors affecting Quality of Meat: Species Hereditary Age and Sex Muscle Activity Nutritional Factors Managemental Factors Pre-Slaughter Fasting Method of Stunning and Killing Chilling and Ageing

16. 1) Species: Meat of different species differs in composition,tenderness , colour , flavour and functional characteristics. The Colour Intensity differences: Due to diiference in concentrations of “MYOGLOBIN” Concentration of Myoglobin Tenderness: Pork higher tender than beef due to differences in muscle fiber composition and connective tissue structure. Beef Lamb Pork

17. 2)Hereditary: Many physical properties of meat are greatly influenced by genetic factors. Example: Colour and Firmness of pork and beef are estimated to be approx 30% inheritable Marbling in pork is approx 25% inheritable Tenderness in beef may be up to 60% inheritable 3) Age and Sex: Young animals : Produce more tender meat due to immature muscles and extensive connective tissue but the meat lacks flavour . Veal: Extremely young calves produce incredibly tender but mild-flavored meat.  As animals age beyond 18-24 months , their meat becomes tougher due to increased collagen cross-linking, though it may develop more intense flavors . Animal age also causes darkening of meat due to Increased levels of Myoglobin. Bulls : Leaner, tougher meat due to higher stress hormones and more active lifestyles than female cows.

18. 4) Muscle Activity: Increased activity causes t oughness 5)  Nutritional Factors: Refers to quality and quantity of nutrients in feed and plane of Nutrition Abnormal flavours in sheep meat from lambs grazing on certain strains of clover and other legumes. An undesirable “grassy” flavour may result from compounds found in forage. 6) Managemental Factors: Temperature, Humidity , Uses of chemicals, growth promoters, antibiotics, hormones 7) Pre-Slaughter Fasting: Longer or shorter fasting period than the recommended 8) Method of Stunning and Killing: Different slaughtering methods (Jhatka, Halal, Kosher, ) have different impact on quality of meat, Example: Jhatka meat has good colour but shorter shelf life in comparison to Halal meat. 9) Chilling and Ageing: Time and temperature of chilling affects quality of meat.

19. Storage of Meat Products 1) Refrigeration : Most common method Temperature: 0-4 C Purpose: Slows bacterial growth, retards enzyme activity Fresh meat: 5-7 days; Cooked meat:3-4 days Wrap frozen meats closely in air tight packaging to prevent moisture loss during storage 2) Freezing Typical Freezer temperature: −18 °C (0 °F) Beef can be stored for 6 to 12 months, lamb 6 to 9 months, pork for 6 months, and sausage products for 2 months Rapid freezing is superior If meats are frozen slowly, large ice crystals form in the meat and rupture cell membranes which when thawed, much of the original moisture found in the meat is lost as purge (juices that flow from the meat). So, CRYOGENIC FREEZING is used in commercial level to maintain maximal product quality.

20. 3) Vacuum Packaging: Extends the storage life under refrigerated conditions to approximately 100 days. Minimizes the oxidation of unsaturated fatty acids and slows the development of rancid meat. 4)Canning: High heat kills microbes, sealed jar prevents contamination Shelf Life: 1 to 5 years unopened at room temperature 5) Irradiation Exposing meat to ionizing radiation that kills microbes without heating the meat 6) Fermentation: Adding beneficial bacteria and curing agents like in Salami Produces Lactic acid, lowering pH to inhibit spoilage bacteria 7) Curing( Salting, Smoking and Nitrites) Dry curing using sugar, salt and spices . Example: Bacon,ham , jerky 8) Dehydration: Sun-drying, freeze-drying that removes water to prevent water to reduce moisture content Examples: Beef jerky

21. AGEING OF MEAT Natural process of tenderization when meat stored or aged post rigor at 0-3°Ctemperature in absence of microbial spoilage, the proteolytic enzymes of muscle fibre brings desirable changes like increase in flavor , juiciness, tenderness. Microbes and enzymes act upon the meat to help Breakdown the connective tissue to tenderize the meat. Frequently referred to as Conditioning, Tenderizing, Ripening or Maturing of meat Important for beef and buffalo meat while pork and lamb do not require ageing because they are slaughtered in the age while they are young and inheriting tenderness.

22. Types of Ageing: 1) Dry Aging Traditional process of placing an entire carcass or wholesale cut (without covering or packaging) in a refrigerated room for 21 to 28 days . Temperature : 0.5 to 1 C and 75-85% Relative Humidity; Air velocity : 0.2 to 0.5 m/s. Too much humidity : Excessive microbial growth, Too little : Excessive shrinkage Meat from dry-aging has a more brown-roasted beefy flavor 2) W et Ageing Storage of meat below 5 C and relative humidity : 85-95% Aging of meat in Vacuum bags (usually the middle meats) Meat from vacuum-aged cuts has a more bloody/ serumy and metallic flavor

23. RIGOR MORTIS The stiffening of muscles and loss of extensibility or elasticity of muscles after death of animals is called as Rigor Mortis.It is an Irreversible muscle contraction. During rigor mortis, the muscle fibers become stiff due to the permanent formation of cross-bridges between actin and myosin filaments.  Reason: Immediately after death of animal, the energy metabolism stops , the meat is soft and pliable but slowly after 6-12 hours as time passes ATP declines to zero and pH drops as a result of Lactic Acid production during anaerobic respiration, which denatures the proteins and as a result make it more permeable for calcium ions, the actomyosin complex and Tropomyosin complexes are forms which are responsible for stiffening of meat.

24. TENDERIZATION OF MEAT Tenderizing is a process to break down collagens in meat to make it more palatable for consumption. Tenderization process of meat begins immediately after animal’s death and followed with disruption of the muscle structure by endogenous proteolytic enzyme systems. Different methods of meat tenderization: •   Natural •   Mechanical •   Chemical •   Marinating •   Freezing

25. Natural Method of Meat Tenderization: Ageing upto three weeks - commercially acceptable for human consumption  During the aging process, the connective tissues of the meat are broken down by the natural enzymes of the meat Thereby improving the tenderness and edibility. Mechanical Method:   Cooking Pounding Slicing

26. Chemical method:  Addition of meat tenderizing enzymes, which affect the connective tissue. This method is used to both flavor and tenderize meat.  They are applied to meat by injection, rubbing, soaking or vacuum.  The two most often used meat-tenderizing enzymes are Papain and Bromelain. Marinating:   The basic ingredients of a marinade include : •  Salt •  Acid  (Vinegar, Lemon, Italian salad dressing or Soy sauce) • Enzymes (Papain, Bromelin , Ficin, or Fresh Gingerroot)  The tenderizing action of marinades occurs through the softening of collagen by the salt, the increased water uptake, and the hydrolysis and breakage of the cross links of the connective tissue by the acids and alcohols.

27. Freezing:   When meat is frozen Very quickly : Small ice crystals form Frozen slowly: Large ice crystals form Large crystals disrupt components of the muscle fibres in meat and thereby increase tenderness very slightly, also increased loss of juices upon thawing.  

28. References: https://egyankosh.ac.in/bitstream/123456789/10665/1/Unit-1.pdf https://niftem-t.ac.in/olapp/pmfme/upload/mt_handbook_meat.pdf https://www.studocu.com/row/document/eldoret-national-polytechnic/food-and -beverage/meat-technology-lecture-notes-for-food-processing/87286574 https://ndvsu.org/images/StudyMaterials/LPT/Ageing-of-Meat.pdf https://www.slideshare.net/slideshow/meat-ageing/250843126#3 https://ebooks.inflibnet.ac.in/ftp6/chapter/meat-tenderization/ https://zerolearning.in/wp-content/uploads/2024/03/What-is-rigor-mortis-in-meat-animals-ZLA.pdf https://agriculture.institute/processed-meat-technology/essential-steps-meat-processing/ https://www.agricultureinindia.net/livestock/meat/quality-of-fresh-meat-10-factors-livestock- management/15780