frozen meat industry basics

2. FROZEN MEAT
INDUSTRY

3. MEAT:
• Meat is an animal flesh that is eaten as food
• Meat is mainly composed of water, protein,
and fat.
• It is edible raw, but is normally eaten after
being cooked and seasoned or processed in a
variety of ways.
• Meat is important in economy and culture

4. Importance of meat and animal in
Quranic verses:
• And we have subjected them to their use, so
that some of them they use for riding and
some other they eat(yasin:73)
• Of the cattle are some for burden and some
for meat(Al_Anam:143)
• Allah it is he who made cattle for you, that
you may ride on some of them and of you eat
some(Al_Mumen:79)

5. Chemical composition:

6. Types of fresh meat
• Red Meat – Beef, Goat, Lamb
• Poultry – Chicken and Turkey
• Pork – Pig’s meat
• Seafood –Fish, Crab, Lobster

7. Market forms of meat:
• Cured meat – meat products treated with
curing agent solution like salt, sugar, spices.
• Canned meat: cooked meat products and
only requires to be reheated
• Dried meat: dehydrated meat
• Fresh meat: meat immediately after
slaughter, without undergoing freezing or
chilling

8. Conti…
• Chilled meat: meat cooled at a temp. just
above freezing(1-3C) within 24 hours after
slaughter.
• Frozen meat: meat cuts are frozen to eternal
temp. of 20C(-40C).

9. METHODS OF MEAT PRESERVATION:
• Freezing
• Chilling
• Canning
• Drying
• Salting
• Irradiation
• Dehydration
• Smoking

10. Freezing
• Since world war II , it has become the most
popular meat preservation method
• Ideal Temp. (-55°C)
• Commercial Temp. (-29°C)
• Domestic Temp. (-18°C)

11. Working Principle:
• Works by stopping enzyme activity and
microbial growth of bacteria, yeast and
moulds
• Almost 98% of water freezes at -20°C
• Complete crystal formation occurs at -65°C
• Fast freezing produced better quality than low
freezing
• Microbial growth stops at -12°C

12. Advantages Of Freezing Raw Meat:
• There are several advantages for freezing raw meat
and poultry:
• minimal preparation
• quality of the meat is retained longer, as compared
to freezing cooked meat or poultry,
• food budget eased when grocery store specials are
used to stock up on favorite cuts
• pre-portioned and trimmed meats save preparation
time later, and
• food is on-hand for last minute changes in meal
preparation.

13. Industrial freezers
• Industrial freezers remove heat from the
surface of a food as rapidly as possible.
• Heat removing rate depends upon effeciency
of heat to transfer from food surface to
surrounding.

14. Types of industrial freezers
• There are several types of industrial freezers
• Air-blast tunnel freezers
• Belt freezers
• Fluidized-bed freezers
• Plate freezers
• Cryogenic freezers.

15. 1. Air-Blast tunnel freezers and Belt
freezers:
 Precooled air at approximately −40 °C is
blown over the food products.
Packed foods are usually frozen in air-blast
tunnels
Packages are placed onto dollies or hand
trucks
Then rolled into the freezer tunnels.

16. 2-Belt freezer
• food is placed on a conveyor belt that moves
through a freezing zone.
• Chicken parts, and meat patties are frozen
using a belt freezer.

17. 3-plate freezers
• Used to freeze flat products, such as
pastries, fish fillets, and beef patties
• The food is firmly pressed between metal
plates
• that are cooled to subfreezing temperatures
by internally circulating refrigerants.

18. 4-Cryogenic freezing
• Used to freeze food at an extremely fast rate.
• The food is moved through a spray of liquid
nitrogen
• Or directly immersed in liquid nitrogen.
• The liquid nitrogen boils around the food at a
temperature of −196 °C (−321 °F) and extracts
a large amount of heat.

19. Frozen food market of Pakistan
• Pakistani frozen food market is growing at a
CAGR of 5.8% during the forecast
period (2020-2025).

21. Drawbacks Of Freezing
• Improper freezing or storage may result
in detrimental quality changes.
• When foods with high amounts of water are
frozen slowly, they may experience a loss of
fluid, called drip, upon thawing.
• This fluid loss causes dehydration and nutrient
loss in frozen food products.

22. • Improperly packaged frozen foods lose small
amounts of moisture during storage, resulting
in surface dehydration (commonly
called freezer burn).
• Frozen meats with freezer burn have the
appearance of brown paper and quickly
become rancid.
• Freezer burn can be minimized by the use of
tightly wrapped packages and the elimination
of fluctuating temperatures during storage.