Tenderization of meat Tenderization is a process to break down collagens in meat to make it make palatable for consumption.

It involves breaking down of the muscle fibres in the meat to soften the texture, making the meat easier to chew and taste better. No. Of ways to tenderize meat: 1. mechanical tenderization (pounding) 2. cooking 3. in the form of naturally occurring enzyme, which can be added to food before cooking. Eg, papain from papaya and bromelain from pineapple. 4. marinaling the meat with vinegar, wine,lemon juice, butter milk and yogurt. 5.bring the meat with salt solution. 6.dry aging of meat at 0 to c

There are several methods to tenderize meat 1.Natural most meat is normally required to age for a period of upto 3 weeks in order for i t to be commercially acceptable for human consumption. Every meat must undergo aging process for 3 weeks in order to get human acceptability. during aging process the connective tissues of meat are broken down by the natural enzymes of the meat. Methods used to reduce aging period to increase the degree of tenderness Heat or light or both heat and light which speed up the natural enzyme or bacterial action. 2.Manual Two styles of manual tenderizers used are 1. Hammer using of hammer type device. To break the meats connective tissues. 2. Push in push type that has blades which will cut the connective tissues. 3.vacuum tumbling it is vacuum tumbling, the air from a tumbling drum is removed and rotate or tumble the product inside the drum. This creates vacuum. this allows the meat pores to open up and accept the marinade and water from the meat . this action take less time to pick up of water and spice 10% to20% from the meat. 4.Chemical it is an addition of meat tenderizing enzyme which affect the connective tissues.

it is used to increase the flavour and tenderize meat. Enzymes are applied to meat by i)injection ii)rubbing iii)seaking (keep under refrigeration) iv)vacuum a push style tenderizer with round prongs will provide access holes allowing these chemical tenderizers to quickly penetrate the meat thus speeding up the tenderizing process. This is called as forking. 5. Mechanical in mechanical tenderization, the meat is tenderized by machines made in different styles, hand crack, push electric. all these are connected with electric meat grinders. it is a method where by fine incisions are made in the meat by closely spaced specially designed knife which cut the connective tissue. this method takes one minute to tenderize meat by roller type tender or a crack type hand operated tenderizer. in this method tenderization of meat is immediately tenderized without uses of chemicals or other artificial means. there is no need of natural bacterial action to take place. the amount of tenderizing is controlled by i)depth and spacing of knife ii)no. of tims meat passed through the tenderizer per minute. meat can be tenderized without danger of meat fabric determination or granulation. this method retains more of its natural appearance shape,odour and weight.

Enzymatic method
The two most often used meat tenderizing enzymes are papain (from papaya fruit) and bromelain (from pine apple fruit). In this enzyme tenderization, the enzyme is included as a part of a marinade which include various species and flavour enhancer From this process the marinade can be applied through the mechanical process called frrking allowed the enzyme to penetrate the meat cut.

Deactivation temperature of i papain ii bromelain to around c c

the enzymes are only deactivated by heat they will continue to tenderize the meat until the meat is cooked. These enzyme are also used to tenderize the beef, pork and chicken and also seafoods.

PRESERVATION OF MEAT
Aging of meat carcases or meat are aged by holding them at refrigeration temperatures for extended period of time after slaughter and initial chill. aging or conditioning improves the tenderness and flavour Types of aging 1. Wet 2. Dry Dry aging More expensive and takes more time. Meat is hung in a clean, temperature (near freezing) and humidity controlled cooler for a period of 2 to 4 weeks. During this time Moisture is cost from the outer parts of the carcases causing an edible crust from which must be trimmed off and discarded. This creates a greater concentration of beef flavour and taste. Enzymes within the meat breakdown the muscle and connective tissue making it tender. All these above process makes it costly Wet aging Occurs when meat and its own juices are vacuum packed in plastic and boxed for distribution. Because the plastic packaging does not allow loss of moisture, the meat may absorb more moisture which results in an increase in juiciness and tenderness. Both methods of aging gives better product.

Dry aging gives more flavour, wet is much less costly and allowes for a quicker entry to the market and much longer shelf life. CANNING One of the method of preservation by thermal processing. Preservating food from spoilage by storing it in container that are hermetically sealed and sterilized by heat. Also referred as appertization. Heat kill the microorganism in food and the sealing kept other microorganism from entering the jar. Process:
Cleaning preparation of raw material (bleaching/ cooking) filling of cans Cooling sterilization Closing and sealing the container exhaustion

Very intensive heat treatment is applied so as to eliminate the growth of microorganisms. Degradation of their sensory quality such as very soft texture, jelly and fat separation, discolouration, undesirable heat treatment. Loss of nutrients (destruction of vitamins and proteins) To comply with above aspects, keep heat sterilization intensive enough for the microbiology safety of the products Cooled immediately CURING Oldest method adopted for meat and fish. NaCl, sodium nitrate, sodium nitrite and sugar are the important ingredients. Mild curing of meat products is practiced mainly for specific flavour and colour development and preservative effects of curing ingredients is an added advantage. Dry curing Curing ingredients are rubbed on the surface of the meat to be cured. Stitch pumping a long needle with multiple holes around the shaft is used. Needle is inserted into meat and curing solution is pumped into the product. Artery injection a large needle with one hole in it is inserted into the fennoral artery and the cure solution is injected into the arterial system.

Needle injectiona machine with multiple needles that injects automatically, meat cut with the curing solution common method. How salt preserves meat? Inhibits growth of spoilage, killing of microorganisms by osmosis dehydration. Cl ions is the salt directly act on the m.o. Beneficial bacteria (lactobacillus) come to the fore and generated an acidic environment (4.5 Ph). Conc. Of salt upto 20% kill most species of unwanted bacteria. It slows down the action of proteolytic enzymes in meat. NITRATE OR NITRITE Helps killing bacteria and produce a characteristic flavour and give meat a pink or red colour. Nitric oxide binds to the iron in myoglobin prevents oxidation. Nitrates and nitrites at permitted levels of 500 ppm and 200 ppm resp. Myoglobin + nitric oxide SUGAR Counteracting harshness of salt Flavour development SMOKING Preserves and flavours food Hams, bacon, salmon and oysters are frequently smoked Smoke is produced from raw wood. It is generated through the thermal destruction of the wood components lignin and cellulose. The thermal destruction sets free more than 1000 desirable or undesirable firm, liquid or gaseous components of wood. The useful components contribute to the development of antioxidant impact through phenols and aldehydes. The most known undesirable effect of smoking, the risk of residues of benzopyrene is smoke products which can be carcinogenic if the intake is in highdoses over long periods. old smoking optimal temperature in cold smoking is COOLING - to c which inhibits the growth of m.o. to c upto c. nitroly hemochromogen

mportant to quickly lower the temperature of carcases down to microbiological spoilage at the surface of the meat.

to

c to prevent

Under optimal cooling, the meat loses 1 to 3 % of moisture in first 24 hours. ooling at to 3 c may be necessary during the period between slaughter and sale or during long transport It makes softer and is used to ripen the meat Beef can be kept for 1 year while pork has a shorter storage life. This is due to oxidation of the fat in pork. Methods: 1) Air chilling *holding coolers *blast chillers 2) intensive chilling 3) liquid chilling--- water, brine, glycol 4)cryogenics N T -3

Frozen in the form of carcasses or bone-in and bone-out portions in cartons weighing upto 25 kg. Slow freezing (3 to 72 hours) result in large ice- crystals which damage cells and membranes upon thaw, there is more drip loss. ast freezing which lowers temperature to , limit storage to months. in 3 minutes result in small crystals. At

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