Meat processing technology

1. FOOD PROCESSING
TECHNOLOGY
Lecture six
By: Shewarega Habtamu (PhD candidate)

2. Chapter 3
Animal products processing
Meat processing technology
2

3. Learning Objectives
able to:-
• At the end of this Lecture, students should be
A. Understand the nutritional composition of meat and factors
affecting the composition
B. Explain the steps for conversion of muscle to meat
3

4. Introduction
• 25% of the worlds food supply.
• 3% fish
• 1% eggs
• 4.5% meat
• 16% milk and milk products
• 0.5% others

5. Cont’d
• Meat: It is animal flesh that is eaten as food
• Consists of primarily of muscular tissue with amounts of fatty
tissue, connective tissue and even bone tissue.
• Meat Processing: Meat processing is the set of method and
techniques used to bring substantial chemical and physical
change in the natural state of meat.

6. • Sources Of Meat- Buffalo,
Cow, Goat, Sheep, Lamb, Pig,
Poultry, Others
Cont’d

7. Cont’d
• General composition of raw meat is
• 74 gm water
• 20 gm protein
• 5 gm lipid/fat
• <1 gm carbohydrate, minerals and vitamins in mg

8. Technology of conversion of muscle into meat
Transition of live animal to a food commodity.
1. Transporting animals to a meat factory.
• Vehicle, train, ship- VI
• Certification- sex, mass and status
• Proper transportation- reduce loss in weight, injury and
sickness
• Water, feed and ventilation.
• Duration of transportation

9. Cont’d
• Stress in its many forms, e.g. deprivation of water or food,
rough handling, exhaustion due to transporting over long
distances, mixing of animals reared separately resulting in
fighting, is unacceptable from an animal welfare viewpoint
and should also be avoided because of its deleterious effects
on meat quality.
• The most serious consequence of stress is death!

10. Cont’d
2. Pre-slaughter handling
• 2-3 days with all conditions
• Avoid over crowding
• 2-3 hrs before stop feeding them
3. Stunning and slaughtering
• Stunning- is means of immobilizing the animal so that they
become unconscious and less aggressive.

11. Cont’d
• Three methods
• Electrical
• An electric current of high frequency but, in the case of manually
operated equipment, of relatively low voltage (60–80 V) is passed
through the brain of an animal for a few seconds to produce
unconsciousness.
• If applied correctly a deep state of unconsciusness is invariably
achieved.
• Mechanical
• CO2
• All process done after stunning can be regarded as dressing

12. Cont’d
4. Bleeding
• Pierce the skin around the neck
• A sticking knife is used to draw the blood.
• Time for bleeding is 6-8 min
• @ this point the animal is killed-result from the lack of blood
supply.
5. Skinning
• It is around 30-40% of the whole work.
• Starts from the head-VI
• Factors affecting removal of the skin
• Type and sex
• Parts of the skin & structure, Angle of the skin location

13. Cont’d
6. Opening the abdominal cavity(Evisceration)
• Internal organs are pulled out/taken out(heart, liver,
intestine)
7. Splitting the carcass- using electrical saw
• Commonly for cattle and pigs not for sheep and goats
• Refrigeration storage-1 to 3.5 oC

14. Meat Products
• Heat treated processed meat- e.g cooked ham, cooked
pork shoulders, canned chicken meat
• Cured non-heat treated processed meat- e.g side bacon,
marinated beef, corned beef, miso-pickled meat
• Cured and dried non-heat treated processed meat-e.g
dehydrated meat, dried salt pork, stuffed loin, pasturmas,
dried sausages

15. Byproducts of meat processing
• By-products includes trimming, bones, blood and skin.
• Their application includes
• As fertilizers (Hoofs and Horns, Bones/feet/shank)
• Biodiesel generation
• Pharmaceutics (glands and organs, blood)
• Animal feed (blood)
• Textile and leather (Hair and wool, Hides and skins)