Types of meat products Canning of meat Production of sausage

DEFINITION 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.

Meat processing Processed 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 Canning Chemical additives Cold storage Comminution Curing Drying Fermentation Irradiation Restructuring Smoking Vacuum packaging Table: Classification of common red meats Meat type Animal source Beef Cattle Lamb Young sheep Mutton >2 years old sheep Pork Hog Veal Calves Venison Deer

Types of meat products Can be categorised into 6 groups. Based on the processing technologies used and treatment of raw materials and the individual processing steps. Figure 1 : Meat products grouped according to the procesing technology applied

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. Drying Common 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 http://stravaganzastravaganza.blogspot.com/2012/03/fermented-meat-products-in-world.html

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)