Food Processing Principles

Chapter 4: Meat Processing

Louis Lagrange

Lecture Structure

SA Meat Processing Market What is muscle/meat? Conversion of muscle into meat Meat Processing categories Meat Processing flow diagrams Equipment required Additives and ingredients

SA Meat Processing Market

750 000 metric tons R 5 billion Abattoir sizes

What is meat?

Skeletal muscle and fat Can include organs Can include blood
Excellent source of:
protein, amino acids, zinc, B12, Selenium, phosphorus, niacin, B6, iron, riboflavin

Blend with cheaper products Red meat (myoglobin) vs white meat

Composition of meat

3 muscle types
Skeletal muscle (40 % of carcass weight) used for processing Smooth muscle Cardiac muscle

Composition of meat

Meat typically consist of the following:

Water 75 % Protein 20 % Fat 3 % Soluble non nitrous ingredients 2 %

Meat Protein:
Water soluble (sarcoplasmic) Salt soluble (myofribrillar) Insoluble protein (connective tissue)

Functional characteristics

Water absorption and water binding Gel formation Cohesion and adhesion Fat content and emulsification
Fat content variable Leads to oxidation and rancidity

Meat Processing Principles

1. Convert muscle to meat

Muscle consists of water, protein & fat

2. Convert meat into high quality, attractive processed product

Muscle to meat

Stun animal Kill animal Homeostasis (attempt to sustain life) Blood escape
50 % blood is removed 50 % remain in vital organs Remove microorganisms breeding ground Appearance of the meat

Muscle to meat

Homeostasis (attempt to sustain life)

Oxygen in muscle exhausted after slaughter Anaerobic reactions take place Energy from converting glycogen to lactic acid Lactic acid causes pH drop Final pH depend on glycogen present pH 7 to 5.5 5.7 in 6 to 8 hours pH 5.3 5.5 after 24 hours Processor final pH as well as rate of change

Problems!

Dark Firm Dry (DFD)

Animal stress before slaughtering Absence of glycogen Reduces lactic acid formation pH lowers to > 6.2

Unsuitable for prosessor colour & microbial activity But good water binding & emulsification

Problems!

Pale, soft and Watery (PSW)

Increase of glycogen and conversion to lactic acid Low pH < 5.5 Higher temperature of meat protein damage

Prosessor: protein denaturation (not soluble, cannot bind water) Lower emulsion properties

Heat loss

Circulation lost Muscle and internal temperature rise pH lowers Protein is denaturised (water binding capabilities is reduced) Processor: remove heat through cooling keep at 15 C until rigor mortis is completed

Rigor mortis

After slaughtering stiffening: Cattle 12 24 hours Sheep 12 18 hours Relaxing and softening starts after rigor mortis Muscles cut before rigor complete - shrinkage Processor: the higher the rigor mortis, the tougher the meat and the greater the water loss Processor: start curing only after rigor mortis

Electrical stimulation

Electrical current at specific frequency

Increase onset of rigor mortis (4 hours) Increase pH lowering (tender meat) Cut carcass earlier Less dripping losses Prevents cold crimping (0 10 C) Prevents defrosting rigor (freeze before rigor complete)

Pause

Processing Categories

Whole meat products

Muscle tissue is still recognizable Bacon, Ham, Corned meat

Minced meat products

Hamburger patties, salami, sausages

Emulsified meat products

French polony, frankfurters, meat loaves

Generic flow diagrams