Module 11-meat processing Flashcards
when does meat processing start
Meat processing begins when the animal enters the meat packing plant
what are the two levels of animal processing
The American Meat Science Association defines two levels of processing: (1) minimal processing and (2) further processing
what does the level of processing refer to
The level of processing refers to the state of the meat when it is supplied to the end user, usually the retail customer.
what does all meat processing begin with
All processing begins with fabrication, the removal of meat from the carcass and cutting it into smaller pieces
what are the different levels of meat cuts
The cutting begins with division into primal cuts, and then subprimal cuts, and, finally, retail cuts.
what things does the minimal processing produce
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
what is minimal processing meat
No ingredients are added to meats that have been subjected to minimal processing
what are bone-in and boneless wholesale and retail cuts and trimming
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.
how is raw non-intact meat produced
Grinding or mechanically tenderizing meat produces raw non-intact meat. No additional ingredients are incorporated into raw non-intact meats
why does non-intact meats pose an increased food safety risk
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
why is there a high consumer demand for ground and tenderized meats
There is high consumer demand for ground and tenderized meats because of the relatively low cost of the products
how many percent of the beef consumed purchased have been ground and mechanically tenderized
Approximately 65 percent of the beef consumed purchased has been ground and just over ten percent has been mechanically tenderized
how are ground beef categories classified in Canada
In Canada, ground beef is classified by fat content into regular, medium, lean and extra lean categories
what is the term comminuted meat used to describe
The term comminuted meat is used to describe meat that has been cut, shredded, ground or minced
what form is comminuted meat sold in
Comminuted meat is sold as ground meat or is used for further processing to produce sausages and chopped and formed meat products.
what is the max fat content is found in regular ground beef
30%
what is the max fat content is found in medium ground beef
23%
what is the max fat content is found in lean ground beef
17%
what is the max fat content is found in extra lean ground beef
10%
what are raw lean recovered meats produced from
Raw lean recovered meats are produced from the carcass and trimmings after lean meat cuts are taken from the carcass
what is the trimmings and what are they used for
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)
how are beef trimmings processed to make finely-textured beef and lean, finely-textures beef
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
how are frozen fine textured beef and lean, finely textured beef used
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
how is partially defatted meat produced
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
what is partially defatted meat used for
Partially defatted meat is used in the production of meat patties and further processed meats
how are mechanically-separated poultry and pork products made
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
what is mechanically separated pork and poultry made into
Mechanically separated pork and poultry is used in the production of fully-cooked lunch meats and nugget products
is the advanced meat recovery system
Advanced meat recovery (AMR) systems scrape and shave the meat from bones of beef and pork carcasses using a series of belts
how are advanced meat recovery system products used
The AMR processed meats can be blended with ground products and used in the production of meat patties and other further processed products.
what is commonly referred to as processed meats
Commonly, the term processed meats refers to meats that have been further processed and does not include meats that have been minimally processed
what are processed meats
Further processing produces meats with added ingredients
why did meats historically have to be further processed
Further processing was historically necessary to extend the shelf life of the highly perishable meat products
before refrigeration how would livestock had to of been slaughtered
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
why would meats REQUIRE further processing
Moving meat any distance or storing meat for later use required further processing to prevent spoilage
how did native Americans and Egyptians preserve meat
Both Native Americans and ancient Egyptians developed methods of salting and drying thin cuts of meat for the purpose of preservation.
In the fourth century BCE how did the Huns and the Scythians preserve there meat
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.
how are raw, intact meat with added ingredients produced
Raw, intact meats with added ingredients are produced by topically dressing the meat with spices or exogenous enzymes to season or tenderize the meat.
in raw, intact meat with added ingredients what is used to degrade connective tissue and muscle fibre components
what animals is this common in
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.
if meat has been vacuum-tumbled or injected what is it considered
If the meat is vacuum-tumbled or injected, it is considered non-intact.
how are pre-seasoned meats sold
Pre-seasoned meats have become common in grocery retail meat cases and they may be sold as fresh or frozen products.
what are raw, non-intact meats
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
What kinds of marinades us there and how do they effect raw, non-intact meats
Marinades may also include flavouring, antioxidants and weak organic acids that provide some protection against microbial contamination
what do seasonings and salts do for sausages
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
what can transglutaminase or fibrin do to raw, non-intact meats
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.
what are pre-packed patties and burgers considered
Pre-packaged patties and burgers, most commonly beef, are also raw, non-intact meats with added ingredients
what is the difference between beef patties and beef burgers
Beef patties may be seasoned but fillers are not permitted, beef burgers can include fillers in addition to seasonings
what fillers can be added to beef burgers
Fillers such as soy protein or toasted wheat crumbs are added to improve cohesiveness, reduce fat content and reduce the cost of production.
what are unheated or mildly heated, not fully cooked restrictions
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
what meat processes is included in mildly heated, not fully cooked restrictions
Unheated or mildly heated, not fully cooked meats include meats that have been dried, fermented, acidified, cured, cold-smoked, battered, and/or breaded
what is the most popular mildly heated, not fully cooked meat
The most popular meat in this subcategory is sliced bacon
why are battered and breaded products partly fried or heated
Battered and breaded products are partially fried to ensure that the coating adheres to the meat portion of the end product.
what do most products have in the mildly heated, not fully cooked meat category to facilitate curing
Most of the products in this category have nitrite or nitrate added to facilitate curing
what does the addition of nitrite do to meats
The addition of nitrite (NO2) gives cured meats their characteristic pink colour
how does nitrite turn meat pink
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)
how are fully cooked products prepared
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
can you eat fully cooked products
All fully cooked products are considered ready-to-eat although the consumer may choose to heat them prior to consumption.
what indicates good protein extraction
sticky meat
how are commercial sterile meats sterilized
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
Do commercially sterile meats require refrigeration
Commercially sterile meats are shelf-stable and do not require refrigeration.
what are the protein requirements of fresh sausage
minimum of 7.5% meat protein and 9% total protein
what are the protein requirements of cooked sausage
minimum of 9.5% meat protein and 11% total protein
due to market demands how are retail cuts usually sold
Responding to market demand, today’s retail cuts are often boneless and trimmed of most or all outside fat
what kind of household are producers providing meat for
Changing consumer demographics mean that producers and processors are providing meat for smaller households with no stay-at-home parent and an aging population
what is a trend seen with consumers today
Consumers want variety and need food to be convenient as the time they have for food preparation is limited
why is the there such an appeal for easy, convenient meals
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
what kind of meats are we now seeing more of due to the limited amount of time families what to put into meals
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
what must be done the food industry becomes ever more market-driven
As the food industry becomes ever more market-driven, producers and processors must address the needs, desires and perceptions of the consumer.
what can create customer loyalty
Processors providing a consistent quality product perceived as good value for money spent can engender customer loyalty and become the demanded provider of goods
how do Programs such as Certified Angus Beef, Canada Gold Beef, Wal-Mart Angus Beef, and Canada First Meats build a good customer base
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
