Module 11-meat processing

Question 1

when does meat processing start

Answer 1

Meat processing begins when the animal enters the meat packing plant

Question 2

what are the two levels of animal processing

Answer 2

The American Meat Science Association defines two levels of processing: (1) minimal processing and (2) further processing

Question 3

what does the level of processing refer to

Answer 3

The level of processing refers to the state of the meat when it is supplied to the end user, usually the retail customer.

Question 4

what does all meat processing begin with

Answer 4

All processing begins with fabrication, the removal of meat from the carcass and cutting it into smaller pieces

Question 5

what are the different levels of meat cuts

Answer 5

The cutting begins with division into primal cuts, and then subprimal cuts, and, finally, retail cuts.

Question 6

what things does the minimal processing produce

Answer 6

Minimal processing produces (1) raw, intact cuts of meat; (2) raw, non-intact cuts of meat; (3) raw, offal/variety meat; and (4) raw, lean recovered meat

Question 7

what is minimal processing meat

Answer 7

No ingredients are added to meats that have been subjected to minimal processing

Question 8

what are bone-in and boneless wholesale and retail cuts and trimming

Answer 8

Bone-in and boneless wholesale and retail cuts and trimmings produced by cutting the carcass into smaller portions are minimally processed, raw intact cuts of meat the fat is trimmed from the cuts to increase consumer acceptability and portion size is reduced to meet consumer demands.

Question 9

how is raw non-intact meat produced

Answer 9

Grinding or mechanically tenderizing meat produces raw non-intact meat. No additional ingredients are incorporated into raw non-intact meats

Question 10

why does non-intact meats pose an increased food safety risk

Answer 10

Non-intact meats pose an increased food safety risk because the processes of grinding or mechanically tenderizing the meat provide pathogens a route into the entire meat product; keep in mind that meat is a highly perishable product that provides an ideal environment for microorganisms

Question 11

why is there a high consumer demand for ground and tenderized meats

Answer 11

There is high consumer demand for ground and tenderized meats because of the relatively low cost of the products

Question 12

how many percent of the beef consumed purchased have been ground and mechanically tenderized

Answer 12

Approximately 65 percent of the beef consumed purchased has been ground and just over ten percent has been mechanically tenderized

Question 13

how are ground beef categories classified in Canada

Answer 13

In Canada, ground beef is classified by fat content into regular, medium, lean and extra lean categories

Question 14

what is the term comminuted meat used to describe

Answer 14

The term comminuted meat is used to describe meat that has been cut, shredded, ground or minced

Question 15

what form is comminuted meat sold in

Answer 15

Comminuted meat is sold as ground meat or is used for further processing to produce sausages and chopped and formed meat products.

Question 16

what is the max fat content is found in regular ground beef

Answer 16

30%

Question 17

what is the max fat content is found in medium ground beef

Answer 17

23%

Question 18

what is the max fat content is found in lean ground beef

Answer 18

17%

Question 19

what is the max fat content is found in extra lean ground beef

Answer 19

10%

Question 20

what are raw lean recovered meats produced from

Answer 20

Raw lean recovered meats are produced from the carcass and trimmings after lean meat cuts are taken from the carcass

Question 21

what is the trimmings and what are they used for

Answer 21

The remaining lean meat and external fat, referred to as trimmings, from beef carcasses are used to produce finely-textured beef (FTB) and lean, finely-textured beef (LFTB)

Question 22

how are beef trimmings processed to make finely-textured beef and lean, finely-textures beef

Answer 22

Beef trimmings are heated and centrifuged to separate lean meat from fat and the lean meat is treated with antimicrobials, gaseous ammonia or citric acid, to produce FTB or LFTB

Question 23

how are frozen fine textured beef and lean, finely textured beef used

Answer 23

Frozen FTB and LFTB are distributed to ground beef manufacturers and incorporated into the ground beef products or to manufacturers of lunch meats and sausages

Question 24

how is partially defatted meat produced

Answer 24

Partially defatted meat is produced by melting the fat from the trimmings at low temperatures and centrifuging the final product to separate liquified fat from the lean meat, the production process does not utilize antimicrobials and the end product has a greater fat content than FTB or LFTB

Question 25

what is partially defatted meat used for

Answer 25

Partially defatted meat is used in the production of meat patties and further processed meats

Question 26

how are mechanically-separated poultry and pork products made

Answer 26

Mechanically-separated poultry and pork are products made from crushed and ground bones and attached tissue forced through a sieve under high pressure to sift out larger pieces of bone leaving a high-protein batter

Question 27

what is mechanically separated pork and poultry made into

Answer 27

Mechanically separated pork and poultry is used in the production of fully-cooked lunch meats and nugget products

Question 28

is the advanced meat recovery system

Answer 28

Advanced meat recovery (AMR) systems scrape and shave the meat from bones of beef and pork carcasses using a series of belts

Question 29

how are advanced meat recovery system products used

Answer 29

The AMR processed meats can be blended with ground products and used in the production of meat patties and other further processed products.

Question 30

what is commonly referred to as processed meats

Answer 30

Commonly, the term processed meats refers to meats that have been further processed and does not include meats that have been minimally processed

Question 31

what are processed meats

Answer 31

Further processing produces meats with added ingredients

Question 32

why did meats historically have to be further processed

Answer 32

Further processing was historically necessary to extend the shelf life of the highly perishable meat products

Question 33

before refrigeration how would livestock had to of been slaughtered

Answer 33

Prior to the advent of commercial refrigeration, livestock would have been slaughtered in the fall and fresh meat was only available to those in close proximity of the slaughtering facility

Question 34

why would meats REQUIRE further processing

Answer 34

Moving meat any distance or storing meat for later use required further processing to prevent spoilage

Question 35

how did native Americans and Egyptians preserve meat

Answer 35

Both Native Americans and ancient Egyptians developed methods of salting and drying thin cuts of meat for the purpose of preservation.

Question 36

In the fourth century BCE how did the Huns and the Scythians preserve there meat

Answer 36

would place pieces of goat meat under their saddles where the salty sweat of the horses and the pressure between the horse and rider would tenderize and preserve the meat. There is no historical documentation of end-user satisfaction level.

Question 37

how are raw, intact meat with added ingredients produced

Answer 37

Raw, intact meats with added ingredients are produced by topically dressing the meat with spices or exogenous enzymes to season or tenderize the meat.

Question 38

in raw, intact meat with added ingredients what is used to degrade connective tissue and muscle fibre components
what animals is this common in

Answer 38

Tropical plant enzymes or Aspergillus oryzae in the products used degrade connective tissue and muscle fibre components to decrease the toughness of the meat

This is commonly done with meat from mature cows.

Question 39

if meat has been vacuum-tumbled or injected what is it considered

Answer 39

If the meat is vacuum-tumbled or injected, it is considered non-intact.

Question 40

how are pre-seasoned meats sold

Answer 40

Pre-seasoned meats have become common in grocery retail meat cases and they may be sold as fresh or frozen products.

Question 41

what are raw, non-intact meats

Answer 41

Raw, non-intact meats with added ingredients include marinated or enhanced uncooked meat and fresh sausages or formed and shaped products with non-meat ingredients
Meat that has been marinated/enhanced has been injected with a brine containing salt and, usually, an alkaline phosphate that helps preserve juiciness of cooked meat

Question 42

What kinds of marinades us there and how do they effect raw, non-intact meats

Answer 42

Marinades may also include flavouring, antioxidants and weak organic acids that provide some protection against microbial contamination

Question 43

what do seasonings and salts do for sausages

Answer 43

A mix of seasonings and salt is used in the preparation of fresh sausages. Salt adds flavour, extracts protein, and affects the texture of the end-product

Question 44

what can transglutaminase or fibrin do to raw, non-intact meats

Answer 44

Binding ingredients such as transglutaminase or fibrin can be used to re-form or restructure small or inconsistently shaped cuts of meat or poultry without the addition of heat.

Question 45

what are pre-packed patties and burgers considered

Answer 45

Pre-packaged patties and burgers, most commonly beef, are also raw, non-intact meats with added ingredients

Question 46

what is the difference between beef patties and beef burgers

Answer 46

Beef patties may be seasoned but fillers are not permitted, beef burgers can include fillers in addition to seasonings

Question 47

what fillers can be added to beef burgers

Answer 47

Fillers such as soy protein or toasted wheat crumbs are added to improve cohesiveness, reduce fat content and reduce the cost of production.

Question 48

what are unheated or mildly heated, not fully cooked restrictions

Answer 48

The designation of unheated or mildly heated, not fully cooked is restricted to meats that have not been exposed to heat above the temperatures needed for fermentation or partial frying

Question 49

what meat processes is included in mildly heated, not fully cooked restrictions

Answer 49

Unheated or mildly heated, not fully cooked meats include meats that have been dried, fermented, acidified, cured, cold-smoked, battered, and/or breaded

Question 50

what is the most popular mildly heated, not fully cooked meat

Answer 50

The most popular meat in this subcategory is sliced bacon

Question 51

why are battered and breaded products partly fried or heated

Answer 51

Battered and breaded products are partially fried to ensure that the coating adheres to the meat portion of the end product.

Question 52

what do most products have in the mildly heated, not fully cooked meat category to facilitate curing

Answer 52

Most of the products in this category have nitrite or nitrate added to facilitate curing

Question 53

what does the addition of nitrite do to meats

Answer 53

The addition of nitrite (NO2) gives cured meats their characteristic pink colour

Question 54

how does nitrite turn meat pink

Answer 54

Nitrite binds with the heme moiety of deoxymyoglobin causing rapid reduction of NO2 to NO (nitric oxide) and simultaneous oxidation of Fe2+ to Fe3+ forming nitric metmyoglobin (grey-brown) which is then reduced to nitric oxide myoglobin (pink) by the addition of a reductant (erythorbate or ascorbate)

Question 55

how are fully cooked products prepared

Answer 55

Fully cooked products are prepared in the same way as the unheated or mildly heated, not fully cooked products but they are cooked and/or smoked to a pasteurization endpoint

Question 56

can you eat fully cooked products

Answer 56

All fully cooked products are considered ready-to-eat although the consumer may choose to heat them prior to consumption.

Question 57

what indicates good protein extraction

Answer 57

sticky meat

Question 58

how are commercial sterile meats sterilized

Answer 58

Commercially sterile meats are processed by retorting or irradiation in a sealed container with sufficient heat or energy to inactivate microorganisms responsible for spoilage, pathogenic microorganisms and any spores of these microorganisms

Question 59

Do commercially sterile meats require refrigeration

Answer 59

Commercially sterile meats are shelf-stable and do not require refrigeration.

Question 60

what are the protein requirements of fresh sausage

Answer 60

minimum of 7.5% meat protein and 9% total protein

Question 61

what are the protein requirements of cooked sausage

Answer 61

minimum of 9.5% meat protein and 11% total protein

Question 62

due to market demands how are retail cuts usually sold

Answer 62

Responding to market demand, today’s retail cuts are often boneless and trimmed of most or all outside fat

Question 63

what kind of household are producers providing meat for

Answer 63

Changing consumer demographics mean that producers and processors are providing meat for smaller households with no stay-at-home parent and an aging population

Question 64

what is a trend seen with consumers today

Answer 64

Consumers want variety and need food to be convenient as the time they have for food preparation is limited

Question 65

why is the there such an appeal for easy, convenient meals

Answer 65

Market surveys indicate that at 4:30 p.m., most consumers do not know what they will have for dinner meaning that whatever the choice, ease of preparation will be a major consideration

Question 66

what kind of meats are we now seeing more of due to the limited amount of time families what to put into meals

Answer 66

Thus, we see more pre-marinated and pre-seasoned fresh meats, precooked entrees, grocery chain “take away” meals and a greater number of convenient pre-cooked forms of meat such as sausages and other value-added products that can be microwaved or are ready-to-eat from the package

Question 67

what must be done the food industry becomes ever more market-driven

Answer 67

As the food industry becomes ever more market-driven, producers and processors must address the needs, desires and perceptions of the consumer.

Question 68

what can create customer loyalty

Answer 68

Processors providing a consistent quality product perceived as good value for money spent can engender customer loyalty and become the demanded provider of goods

Question 69

how do Programs such as Certified Angus Beef, Canada Gold Beef, Wal-Mart Angus Beef, and Canada First Meats build a good customer base

Answer 69

Programs such as Certified Angus Beef, Canada Gold Beef, Wal-Mart Angus Beef, and Canada First Meats build a customer base by guaranteeing quality and providing a consistent product