Meat processing involves a wide range of physical and chemical treatment methods, normally combining a variety of methods.

1. Submitted to –Dr. Wagh Rajesh Vishwanath
Submitted by- Manjeet Rathour
(L-2017-V-04-D)
(GuruAngadDevVeterinaryandAnimalSciencesUniversity,GADVASU, Punjab)
Functional properties of tissue component in processing
BASIC MEAT PROCESSING PROCEDURE
PROCESSED MEAT PRODUCTS

2. Functional properties of tissue component in
processing

3. • The lean muscle- 21% protein, 73 %water, 5 % fat, and 1 percent ash (the
mineral component of muscle).
• Protein include actin and myosin (myofibrillar proteins), glycolytic enzymes
and myoglobin (sarcoplasmic proteins), and collagen (connective tissue
proteins).
• Texture, moisture retention, and tenderness of processed muscle foods are
influenced by the functionality of myofibrillar protein.
• Contribute to the various functional behaviors of myofibrillar protein as pH,
ionic environment, temperature, and other external factors -well documented
and illustrate the importance of adjusting meat processing conditions

4. • Specific functionalities (gelation, emulsification and water-binding etc.),
muscle proteins greatly contribute to the overall properties of meat and meat
products (red meat, poultry and fish), including texture, appearance,
mouthfeel and juiciness, as well as physical state.
• The sensitivity of muscle protein functionality to various processing factors,
including temperature, heating rates, pH, salts, ionic strength, oxidizing
agents, and non-meat ingredients, makes proteins a vital component in
producing the type of product with desirable physicochemical attributes and
ability during storage.

5. Endogenous proteases
• Calpain and Cathepsins, :-meat tenderization.
• Activation of cytosolic proteinase complex
• Proteasomes and caspases, also contribute to meat tenderization
(Achieved during post-mortem aging)

6. • Calpain is a calcium-dependent protease located around the
myofibrils(dominant role in meat tenderization).
• Accelerate meat aging and reduce tenderness variability
between beef cuts, calcium infusion/injection has been
proposed (Koohmaraie et al., 1989).

7. Muscle proteins as indigenous components or as
functional ingredients in food products
Protein Source Function/application
In situ protein
Myofibrillar protein Lean tissue Meat binding, water-holding, fat
emulsification, and texture of meat
products
Sarcoplasmic protein Lean tissue Water-binding, fat emulsification,
and color
Collagen Connective tissue Texture of meat products

8. Ingredient protein
Myofibrillar protein Meat trimming, animal
by-products
Meat binding, water-
holding, and
fat emulsification
Collagen Pig, turkey, chicken, and
fish skins
Water-holding, juiciness,
and
product yield
Gelatin Hydrolyzed collagen from
animal skins, hides, and
cartilage; cooked pig and
poultry skins
Water-holding, emulsion
stabilization, and meat
binding
Surimi Fish, mechanically
separated
and washed meat, meat
by-products
Seafood analogs, meat
binding, water-holding, and
fat
emulsification
Plasma protein Beef plasma Meat binding, water-
holding;
protease inhibitors for
surimi

9. Muscle protein functionality
Category Property Mode of action Food example
Hydration Water-binding,
holding, and
absorption
Protein-water interaction
via hydrogen bonds, water
entrapment in myofibril
lattices
Fresh meat, pumped/
injected meat, marinated,
and other processed
(salted) meats
Solubility Protein-water interaction
via hydrogen bonds, protein
charge repulsion by the
presence of Na+ and Cl−
ions and phosphates
Salted meats, tumbled/
massaged meats
Swelling Water penetration into
myofibril lattices
Marinated meats,
pumped/injected meats

10. Category Property Mode of action Food example
Structure/
texture
Gelation Matrix formation by
extracted myofibrillar
proteins, collagen protein-protein
interaction
Restructured meat rolls
and loaves, luncheon
meats, gelatin gel foods
Cohesion/
adhesion/
binding
Gels of salt-soluble proteins
serve as a binding agent,
surimi protein-protein
interaction, and gelation of
collagen protein
s
Restructured meat rolls
and loaves, boneless
ham, kamaboko,
shellfish analogs,
gelatin-bound luncheon
meat
Surface Emulsific
ation
Protein adsorption on fat
particles to reduce surface
tension, formation of rigid
protein membrane in fat
emulsion
Sausage, frankfurters,
and bologna

11. Gelation
• Protein cross-linked into a continuous network structure
capable of immobilizing a large amount of water.
Unfolding and subsequent association of extracted proteins, lead
to gelation
usually in the presence of salt and sometimes also phosphates
• Slow unfolding process:- a mild heating condition, allows
polypeptides to align in an ordered manner into a cohesive
structured network capable of holding both indigenous and
extraneous water

13. • Myofibrillar Protein -:Producing desirable textural
characteristics in processed muscle foods.(As myofibrillar
proteins are a superior gelling material).
• Myosin (pre-rigor) or actomyosin (post-rigor) accounts for
most of the gel-forming capacity of the myofibril protein
system
Myosin, which has a large length-to-diameter ratio (approximately 100 nm in
length and 1.5–2 nm in diameter), can form a highly viscoelastic gel,
whereas actin, which is a globular protein of about one-tenth of the myosin size,
is a poor candidate for gelation

14. Emulsification
• Proteins are amphiphilic molecules containing both
hydrophobic and hydrophilic groups
• Relative emulsifying activity of muscle proteins
follow the order of myosin > actomyosin >
sarcoplasmic proteins > actin
• Protein-Myosin(excellent emulsifying capability) -
:high length-to-diameter ratio and bipolar structural
arrangement with a hydrophobic head interacting with
fat and a hydrophilic tail interacting with water

15. Emulsions mechanisms
• Formation of protein coatings on fat particles to reduce the interfacial tension
• Immobilization of the fat particles in protein matrices largely through physical
entrapment
• Disulfide bonds formed in the interfacial proteins as well as within
the protein matrix in the continuous phase are an important
stabilization force for meat emulsions

16. Water-holding capacity
• Bound water is tightly associated with proteins through hydrogen bonds,
which is influenced by the surface charge and polarity of the proteins
• Free water, on the other hand, is held via capillary forces in different
compartments of the muscle tissue, for example, in the spaces between
myofilaments, between myofibrils, and outside the fibers.
Most of water in the muscle is confined within the myofibrils in the spaces
between the thick (myosin) and thin (actin) filaments

18. Solubility
Affected by the balance of hydrophobic and
hydrophilic amino acids on its surface
Hydrophilic surface = good water solubility
Charged amino acids play the most important role in
keeping the protein soluble
The proteins are least soluble at their isoelectric point
(no net charge)
The protein become increasingly soluble as pH is
increased or decreased

19. BASIC MEAT PROCESSING PROCEDURE

20. Meat processing
Preparation of meat for human consumption.

21. Processed meat
• Processed meat refers to a whole muscle product that has been
transformed into a manufactures product by physical
,chemical, enzymatic, or mechanical treatment.

22. Advantages of Meat Processing
Value Addition
Masking of odour, colour and other attributes of
meat
Minimizing waste to consumer and processor
Uniformity of colour, texture and fat distribution
Accurate prediction of yield lower cooking losses
Ready-to-Eat food products
Healthy products
Convenience to consumers

23. New Trends and Innovations
Dietary supplementation functional ingredients
Fortification of essential nutrients, e.g. dietary fibres,
vitamins
Protein incorporated meat products
Carbohydrate enriched meat products
Probiotic & fermented meat products
Herbs and spices

24. SELECTION OF GOOD QUALITY MEAT FOR
PROCESSING
The characteristics of meat that affect quality may be grouped into:
• Appearance
• Palatability
• Composition
• Processing
• Safety traits
Traits of meat that is GOOD for processing:
• –High water-holding capacity
• –High emulsion capacity
• –Good amount of soluble protein
• –Has formed stable emulsion

26. Examples of red meat processing
 Comminution
 Emulsion
 Pre-blanding
 Canning
 Restructuring
 Fermentation

27. Comminution Refers to size reduction
Muscle tissue/meat is chopped, diced, emulsified, ground
and transformed into minute particles for incorporation
into sausage.
Non comminuted products are generally proccessed from
intact cuts
Ham and bacon
Sub division of raw meat partical
And depend upon characterristics of product
Comminution done with the help of meat mincer or
blow chopper

28. Emulsification
• Mixture of two immiscible liquids(dispersed as droplet in
another liquid )
• Interfacial tension t/p( but @ high , lead to unstable emulsion)
and affected by emulsion agent
• Droplet of true emulsion 1-5 micrometer
• Meat emulsion is an oil-in-water emulsion where solubilized
meat protein act as emulsifiers
• For good emulsion – lean meat chopped with salt –fat-
ingradients

29. Meat extension
• Non meat food in meat product –meat extenders
mainly as filler , binder emulsifiers or stabilizers
depending of products
• Ex- soya products ,potato starch and flours of wheat
and Sodi. caseinateetc (as binder)
• Emulsion stabilizer- sod.alginate carrageenan and gum
acasia etc

30. Preblending
• Mixing of a part or all the curing ingredients (salt, nitrite or nitrate
etc)
• Use-: For better extraction of protein
• 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

31. Hot processing
• Processing of carcass as soon as possible after slaughter without under going any
chilling
• Accelerates the processing steps and entire processing time is reduced
Cooking
Dry heat ,moist heat and microwave cooking
• Dry heat for tender cut (pork chop, leg and chop of lamb)
 Dry heat – broiling ,roasting or frying
• Broiling-heat from above as in electric and gas oven or below as charcol broileer
• Roasting –for tender cuts ,meat piece at least 8 cm thick in hot oven @125-150*C
• Temp. depend on the meat cut and tenderness
• Frying –deep fat or shallow pan ,for sliced streaks , mutton chops, chicken meat
pieces

32. Moist heat
 for more tough cuts of meat
• Steam and hot water continuous contacted with the meat
• Pressure cooking ,stewing ,simmering (70*C )
• Braising –moist heat +dry heat processing
Microwave cooking
High frequency ,non ionising electromagnetic wave
Volume heating –spread of heat throught the 3D space in food

33. •PROCESSED MEAT
PRODUCTS

34. Processed meat
• Any meat which has been modified in order
either to improve its taste or to extend its shelf
life.
• Methods of meat
processing include salting, curing, fermentation
and smoking.

35. .
• Maximum processed meat is usually composed of pork or beef,
but also poultry, while it can also contain offal or meat by-
products such as blood.
• Processed meat products include bacon, ham, hotdogs,
sausages, salami, corned beef, beef jerky, canned meat and
meat-based sauces.
• Meat processing includes all the processes that change fresh
meat with the exception of simple mechanical processes such as
cutting, grinding or mixing

36. PROCESSED MEAT PRODUCTS
. From the animal Type of products
Meat cuts Retail cuts Steak Bacon
Meat Trimmings Emulsion& fermented sausages Liver
pâté Meat balls Ham burgers
Restructured meat
Fat Frying fat, fat for bakery &
margarine
Bone Converted to feeding stuff

37. Meat products grouped according to the
processing technology applied

39. Fresh processed meat products
1. Meat mixes composed of comminute muscle meat with varying quantities of animal fat.
Products are salted only, curing is not practiced.
2. Non-meat ingredients are added in smaller quantities for improvement of flavour and
binding, in low-cost versions larger quantities are added for volume extension.
3. All meat and non-meat ingredients are added fresh (raw). Heat treatment (frying, cooking) is
applied immediately prior to consumption to make the products palatable.
4. If the fresh meat mixes are filled in casings, they are defined as sausages (e.g. frying
sausages).
5. If other portioning is customary, the products are known as patties, kebab, chicken nuggets
Fresh raw beef patties Fried fresh sausages
(left) patties (right)

40. Cured meat cuts
Entire pieces of muscle meat and
reconstituted products
• Type- Cured-raw meats and cured-cooked meats
• Nitrite used either as dry salt or as salt solution in water.
• Difference :-Cured-raw meats-:absence of heat treatment
• Cured-cooked meats-:heat treatment

41. Raw-cooked meat products
The product components muscle meat, fat and non-meat ingredients which are
processed raw, i.e. uncooked by comminuting and mixing.
• The resulting viscous mix/batter is portioned in sausages or otherwise and
thereafter submitted to heat treatment, i.e. “cooked”.
• The heat treatment induces protein coagulation which results in a typical
firm-elastic texture for raw-cooked products
• In addition to the typical texture the desired palatability and a certain degree
of bacterial stability is achieved.
Viennas, hotdogs Sausages and meat loaf of the raw-cooked type

42. Precooked-cooked
• Mixes of lower-grade muscle trimmings, fatty tissues, head meat, animal
feet, animal skin, blood, liver and other edible slaughter by-products.
Two heat treatment procedures involved in the manufacture of precooked-
cooked products
• The first heat treatment is the precooking of raw meat materials and
the second heat treatment the cooking of the finished product mix at the
end of the processing stage.
• Precooked-cooked meat products are distinguished from the other categories
of processed meat products by precooking the raw materials prior to
grinding or chopping, but also by utilizing the greatest variety of meat,
animal by-product and non-meat ingredients
Blood sausage Liver pate Corned beef in cans

43. Raw-fermented sausages
Raw-fermented sausages are uncooked meat products and consist of more or
less coarse mixtures of lean meats and fatty tissues combined with salts,
nitrite (curing agent), sugars and spices and other non-meat ingredients filled
into casings.
• They receive their characteristic properties (flavour, firm texture, red curing
colour) through fermentation processes. Shorter or longer ripening
phases combined with moisture reduction (“drying”) are necessary to build-
up the typical flavour and texture of the final product.
• The products are not subjected to any heat treatment during processing and
are in most cases distributed and consumed raw
Raw-fermented sausage Naem, fermented product from South-East Asia

44. Dried meat products
• Dehydration or drying of lean meat in natural conditions or in
an artificially created environment
• Their processing is based on the experience that dehydrated meat, from
which a substantial part of the natural tissue fluid was evaporated, will not
easily spoil.
• Pieces of lean meat without adherent fat are cut to a specific uniform shape
that permits the gradual and equal drying of whole batches of meat.
• Dried meat is not comparable to fresh meat in terms of shape and sensory
and processing properties, but has significantly longer shelf-life.
• Many of the nutritional properties of meat, in particular the protein content,
remain unchanged through drying.
Biltong from Southern Africa Meat floss (beef, chicken, pork) from East and SE-Asia

45. Processed products
Popular international products Popular Indian products