Meat Processing
Transcript of Meat Processing
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I. IntroductionII. Selection Of Animals For SlaughterIII. Slaughter Of Livestock
Prepared by:Raya Mae T.
JumawanBSFT-III
Meat Processing
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HISTORY Egyptians -salting and drying
Romans -used ice and snow
1809 –Nicholas Appert-Introduced hermetic sealing of foods-canning WORLD WAR I-freezing of meat on large scale WORLD WAR II-Irradiation
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THE DEVELOPMENT OF MEAT INDUSTRY IN THE PHILIPPINES
(Before 1932)Activities:
-slaughtering of animals-selling the meat fresh-making of sausages -cured products Selling of animals by the dressed weight appeared to be better because
the prices were made based on the weight of the carcass Pilferage of meat by butchers was rampant Pork comprised the greater bulk of consumed meat however, there
was insufficient supply Ham manufacturing became popular
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1932Commonwealth Act no. 3953(Promotion of New and Improvement of Existing
Industries) -passed by the Philippine Congress resulting to
the creation ofProducts Division of the Bureau of Animal
Industry -acceleration of researches on meat and milk and
their by-products-led to the popularization of meat processing in
the Philippines-factories were basically engaged in ham and
sausage manufacture
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Commonwealth Act No. 85-strengthened the home extension services in the
country and resulted in the intensification of food canning
Late 1950’s and early 1960’s-marked the establishment of large packing plants-“line operation” was introduced Leading Meat Processing Industries Today: Pure Foods CorporationSwifts and CompanyPhilippines Integrated Meat Corporation (PIMECO)Maya Farms
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Barrow- A pig that has been castrated before reaching sexual maturity.
Boar- An uncastrated male pig.Bullock - a castrated bull; a steer.
-a young bull.Bull- the uncastrated adult male of domestic
cattle.Butcher - someone who prepares various
cuts of meat and other related goods for sale.Castration- neutering a male animal by
removing the testiclesComminute- reduce to small pieces or
particles by pounding or abrading; "grind the spices in a mortar"; "mash the garlic"
Gilt- young sow
DEFINITION OF TERMS
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Hide -the skin of an animal, especially the thick tough skin or pelt of a large animal.
Hog- a domesticated pig, especially a castrated male weighing more than 102 kg
Loin- a cut of meat taken from the side and back of an animal between the ribs and the rump
Ruminants- Any of various even-toed hoofed mammals of the suborder Ruminantia. Ruminants usually have a stomach divided into four compartments (called the rumen, reticulum, omasum, and abomasum), and chew a cud consisting of regurgitated, partially digested food. Ruminants include cattle, sheep, goats, deer, giraffes, antelopes, and camels.
Shote -a young pigSow - an adult female hog Stag- an animal, especially a pig, castrated after
reaching sexual maturitySteer- a castrated male ox or bull; bullock
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SELECTION OF ANIMALS FOR SLAUGHTER
-Depends mainly on the purpose for which the meat is to be used and on the cost of the end-product
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Sex Consideration
a boar younger than seven months is fit for slaughter
castrated hogs have general tendency to be fat, fatter than their female and uncatrated male counterparts of the same age
Meat of pregnant animals is low of quality When the animal is at an advanced stage
of pregnancy, the meat may be fishy in odor
Castration in swine promotes the development of mature characteristics
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Boars are more favored than barrows in slaughtering
Boars have superior leanness over castrates
Boar carcasses are longer, have thinner backfat at the shoulder, lighter back and loin, less fat but have higher lean than barrows
Boars have higher total nitrogen but lower moisture and fat than barrows
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In cattle: Bulls vs. Steers Bulls gain more rapidly and more
efficiently than steers, and produce leaner carcasses
Steers have more marbling, more subcutaneous fat, less longissimus dorsi area and more kidney fat than bulls have
Meat from bulls is generally less tender and lower in overall acceptability than that of steers but is equal in flavor and juiciness
Meat from bulls is generally darker and coarses
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Age Considerations
Swine: 6-12 months Cattle and carabaos: 3 years or younger Goats: about 1 year
Meat from older animals: darker, tougher, fatter and usually poorer in quality
-dark rough textured but flavorful, has high water binding and emulsion capacity, and is associated with high degree of marbling
*the most important quality factor which changes with age is TENDERNESS.
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Size Considerations
Hogs: 80 to 110 kg
Cattle and carabaos: 300 to 450 kg
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Class of Animal Considerations
Swine: Sows Boars Barrows Gilts Shotes – command the highest price
because these are utilized for the production of quality roasted pigs or lechon
I’m a LECHON!!!
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SLAUGHTER OF
LIVESTOCK
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MANAGEMENT OF ANIMALS PRIOR TO SLAUGHTER
Fasting Withdrawal of feed but water is given ad
libitum Pigs: 12-24 hrs Ruminants: 24-48 hrs
Advantages: Savings of feeds Ease of cleaning entrails Ease of cleaning and eviscerating carcass a thoroughly bled and brightly colored carcass long shelf life low shrinkage of the resulting meat
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STRESSShipping stressOver-crowding stressDriving stressHeat stress
Disadvantages:Loss of muscle glycogenHigh temperature of carcassLow water binding capacity of resulting meatLow aroma, flavor , texture and juiciness
scores
*the resulting meat is difficult to cure
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Pale soft and exudative (PSE) - If the stress given to the animal is not very severe
Dry, firm and dark (DFD)- when the stress given is very severe
“… stress may cause a decrease of about
6mgglycogen per gm of muscle tissue..” “ the level of glycogen on the muscles at
death controls the pH of the resulting meat”
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Meat source pH pH drop
Unstressed animals
5.3 Gradual
Stressed animals
6.0-7.0 Very rapid
“The rapid pH drop is believed to be partly due to the slight rise in temperature of the carcass, thereby favoring anaerobic glycolysis...”
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MISHANDLING-whipping, kicking of animals prior to
slaughter
Develops blood clots and red spots in the meat –due to breaking of blood vessels
Thus: the blood is not withdrawn during bleeding and supports luxuriant growth of microorganisms
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THE SLAUGHTERHOUSE
also called an abattoir (from the French verb abattre, "to strike down"), or freezing works (New Zealand English)
a facility where animals are killed and processed into meat foods
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Objective: to reduce stress and sufferings of animals
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Factors to consider in slaughtering animals:
Cleanliness of the meat produces
Hygiene of production Efficiency of meat inspection Adequacy of meat preservation
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National Meat Inspection Commission
-issued detailed guidelines on meat hygiene, inspection and preservation and meat inspection regulations
○ There must be complete facilities for the proper care of animals prior to slaughter.
○ The slaughterhouse should have separate rooms for the slaughter of hogs and ruminants
○ Must have good drainage and good ventilation, must be far from residential houses and must have an adequate pollution control device
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Classification and Accreditation of Slaughterhouses
"AAA" Those with facilities and operational
procedures appropriate to slaughter livestock and fowls for sale in any market, domestic or international.
"AA" Those with facilities and operational
procedures sufficiently adequate that the livestock and fowls slaughtered therein are suitable for sale in any market domestic or international
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"A" Those with facilities and procedures of minimum adequacy that the livestock and fowls slaughtered therein are suitable for distribution and sale only within the city or municipality where the slaughterhouse is located.
“B” Those with facilities and operational procedures of minimum adequacy as defined by the National Meat Inspection Commission; the meat processed herein is eligible for sale obly in the city or municipality in which the plant is located
“C” those whose facilities and operational procedures
of less than minimum standards that must be closed until minimum standards are provided or achieved
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SLAUGHTERING SWINE
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STUNNING– done to make the animal
unconscious without killing it, and to make restraining easy and sticking humane
Electric stunnerCarbon dioxide chamberStunning gunSledge hammer
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STICKING OR BLEEDING
-done on the hollow portion above the tip of the breastbone
- cut the jugular veins and carotid arteries
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SCALDING AND SCRAPING
Water temperature: 54 to 82 0 C (130 to 180 0F)
Too hot water: can cause setting of hairs (over scalding)
Too cold water: cannot effect loosening of hairs and scurf
Optimum scalding temperature: 60 to 71 0C (140 and 160 0F)
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EVISCERATION -removal of the visceral organs from the
opening of the carcass up to the complete removal of the internal organs from the body cavity
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The anus is loosened by cutting around it
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Removing penis
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Removing penis
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Splitting pelvic bone and tip of sternum
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Opening the sternum and midline
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Removing the intestines and stomach
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Removing liver
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Removing gall bladder
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Cutting the diaphragm Removing windpipe
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Removing the heart
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SPLITTING
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The completed carcass
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Slaughtering swine
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Slaughtering swine(conventional)
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Slaughtering Cattle
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Slaughtering Cattle
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Slaughtering Cattle
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Slaughtering Cattle
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Livestock slaughter
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I’m still a LECHON!
…THE END…