MT 303: ANIMAL PRODUCTS

TECHNOLOGY
CLO1: explain generally the method, ingredients
and their functions involved in the processing
operation of meat, poultry, milk, dairy, fish,
shellfish, egg as well as their products.

CLO2: display practical skill through group work

in food processing laboratory experiment and
produce report either individually or in group

CLO3: follow procedures with proper techniques

to produce selected products and create a
secured environment while doing practical team
work as well as contribute effectively as a team
member
"Which cut do I choose?
How do I cook it?
What should be the
degree of doneness?
Will it be tender?"
Student will be explain and understand....
• the steps in slaughtering process
• The commercial meat cuts.
• factors affecting the quality of meat.
• method of processing and preservation of
meat.
• The prosessing of meat-based products
• Slaughtering practice

• Understand the commercial cuts of meat

• Meat quality

• The method of meat preservation

• Processing of meat-based products

 Slaughtering Practice
Before slaughter
- during transportation, the animal must be
in the comfort zone.
- Didn’t give any food for 12 hours before
slaughter.
 Types of Stunning Process
• Shoot in the head of the animal using special
weapon
• Anesthetic
• Allow to leave into CO2 gas holes
• Electric shock

Why we do that ?
anesthetic
stunner Captive bolt
General Scheme for Slaughtering
Animals
Animal
Render unconscious
Suspend by hind legs
Bleed by severing jugular vein
Remove head, skin and hooves Hides sent to tannery
Split abdomen and remove viscera
Inspect viscera and carcass Edible organs
Entrails sent to tank age
Split carcass into sides
Wash and put in cooler
Cut into sections
Ship to distributor
Conversion of muscle into meat
 Post Mortem Changes
Stop Circulation

microbial growth Fat Oxidation

oxygen and nutrient supply fails

aerobic metabolism
anaerobic metabolism
onset of rigor mortis
pH drops

protein denaturation

free cathepsins
decoloration/exudation

protein breakdown
accumulation of
flavor precursors
 Within 24 hours after death

(1) glycogen ——-> lactic acid

(2) muscle pH: 7.0 ——-> 5.6 (because of lactic
acid)
(3) muscle color: purple changes to bright red or
pink (pH 7.0 ——-> 5.6)
• After slaughtering, major component will be
changes:
- Tenderness
- pH
- Color of meat
• It’s done when rigor mortis were take place.
• Why tenderness was occur ?
• What happen with pH ?
• Why the color was changes ?
MUSCLE STRUCTURE
MEAT
 MEAT
Structure of Meat
• Meats are composed of a combination of:
– Water
– Muscle
– Connective tissue: Collagen and elastin
– Adipose (fatty) tissue and Marbeling
– Bone
• The proportions of these elements vary according to the
animal and the part of its anatomy represented by the
cut of meat
Important Beef Cuts

rump

fore hind
shank shank
 CHUCK
RIB
HIP SIRLOIN LOIN

BRISKET

SHANK
FLANK
RETAIL CUT OF CHUCK
RETAIL CUT OF RIB
RETAIL CUT OF LOIN
RETAIL CUT OF ROUND/HIP
RETAIL CUT OF SIRLOIN
RETAIL CUT OF PLATE AND FLANK
RETAIL CUT OF SHANK AND
BRISKET
 TENDERNESS OF MEAT
• 3 type of categories

MOST
To TENDER
Soft TENDER
Soft LESS TENDER
Slightly Soft

Rib Chuck Flank

Sir Loin Round Short Plate
Short Loin Brisket
Foreshank
Full Knuckle
 Primal Cut And Degree Of
Tenderness

PRIMAL CUT DEGREE OF TENDERNESS

SHORT LOIN 1
RIB 2
SIRLOIN 2
CHUCK 3
ROUND 3
FLANK 4
PLATE 5
BRISKET AND SHANK 5
APPEARANCE JUICINESS

TENDERNESS FLAVOUR
 APPEARANCE
• The appearance of fresh meat is determined
primarily by the amount and form of an
oxygen carrying molecule in the muscle called
myoglobin.

• The colour and amount of fat in ground meat

will also affect appearance.
 APPEARANCE
• COLOUR
• MARBLINGSex
• WATER HOLDING
Species CAPACITY (WHC)
Age
Muscle
Surface oxygen
Muscle pH
Microbial activity
Dehydration
Species- beef more myoglobin than pork
Sex- meat from male is more pigment than
female
Age- the pigment concentration will increase
with age
Muscle- muscle that do more work contain
more pigment
 pH 5.5-5.6
(NORMAL)

pH 5.3 (PSE) pH > 6.0 (DFD)

 PSE
• If there was a great lactic acid buildup
before slaughter, the pH of the meat
declines too quickly after slaughter
and a Pale, Soft, Exudative (PSE)
condition may develop.
• Meat is pale, soft, and fluid may drip
from the surface.
 DFD
• If the glycogen depleted before slaughter the
pH may not drop quickly enough after
slaughter because there is not enough lactic
acid produced. In this case the meat will be
very dry and dark in color.
• This condition is known as Dark Firm Dry
(DFD) meat.
• This type of meat is that it is more
susceptible to spoiling since it lacks the
lactic acid which normally helps retard
growth of microorganisms after slaughter.
In living muscle, energy is stored as
glycogen: glycogen to glucose to
pyruvate
 Marbling is small
streaks of fat that are
found within the
muscle and can be
seen in the meat cut.
 MARBLING
Moderately Moderate Slightly
Abundant Abundant

Modest Small Slight

Fat content
 WATER HOLDING CAPACITY
• Water comprises approximately 75% of
weinght of meat.

• WHC- the ability of meat to retain its inherent

water during force application and/ or
processing (i.e. cutting, pressing, grinding,
packing, curing, thermal processing ect.)
 WATER HOLDING CAPACITY
• When fresh meat is cut, the pinkish-red
solution purge from the cut surface.
• looking at the package, if excess water is
found in the bottom of the retail package, it
may lead to a dry cooked product.
 TENDERNESS
• Tenderness is generally considered the most
important palatability factor by the
consumer.
• As a consumer, how do you measure
tenderness of a steak?
 TENDERNESS
• ANIMAL AGE
• MUSCLE LOCATION
• DIET
• BREED TYPE
• SEX
• GLYCOGEN CONTENT (STRESS-PRE-
SLAUGHTER HANDLING)
 ANIMAL AGE
• Beef is slaughtered between 9 and 30 months of age,
within this age range a large variation on tenderness
can be observed.
• Meat become less tender because of the connective
tissue (collagen)-toughness.
• Collagen becomes more complex and stronger with
age.
• The protein breaking down enzyme system decreases
as an animal gets older.
• Meat of older animal less tender than young animal.
 MUSCLE LOCATION
Different muscles in the meat animal have different
functions.

• Some muscles are defined as muscles of locomotion.

These muscles are used to move the animal and as a
result of this function, they are less tender.

• The other muscles in the meat animal are called

muscles of attachment. They do very little work and as
a result of less work they are more tender.

• Muscles found in the loin and rib are examples of

muscles of attachment.
 Muscles of attachment

Major muscles of locomotion

 DIET
• Animal that are finished with grain tend to
reach a given slaughter weight sooner than
animal that are finished to the same slaughter
weight on pasture.
• Grain-fed animal are slightly more tender
because slaughter at slightly younger age.
 BREED TYPE
• Bos indicus (Brahman) breeds tend to be
tougher than Bos taurus breeds (Angus)
• Bos indicus has greater amount of calpastin, a
protein that interfere with postmortem
degradation of muscle.
 SEX
• Male animal is more active than female.
• Males tend to have more connective tissue
than females.
• Meat from male animal less tender than
female animal.
 GLYCOGEN CONTENT
• Psychological stressors(restraint, novelty and
handling) and physiological stressor (hunger,
thirst, fatigue, injury and thermal exposure)
are contribute to meat toughness.
• Conditions such as fasting or fighting between
animals can deplete glycogen levels pre-
slaughter, thus, limiting the extent of
acidification and resulting in meat of high
ultimate pH (≥ 6.0).
• After death, the muscle fibers contract as the
lactic acid content increases in the muscle.
• This is known as rigor mortis and this
occurrence causes muscle to become less
tender especially in young cattle.
• Rigor is complete after about 48 hours post-
mortem. The lactic acid is produce after death
from glucose which is stored in muscle.
• This is called “post-mortem glycolysis” and
occurs without oxygen. Rigor causes the
muscle to shorten which results in muscle
toughening.
• Therefore, the muscle contractile unit called
the scarcomere must be broken down to
improve tenderness which will allow the heat
of cooking to further improve tenderness.
 MEAT TENDERIZER
• ELECTRIC STIMULATION- AFTER SLAUGHTER
• AGING
• MECHANICAL
• STRETCH OR TENSION MUSCLE
• ENZYME
 ELECTRIC STIMULATION
• Current electricity is passed through the
carcass after slaughter and before the onset of
rigor mortis for 2-4 minutes.
• It speed up the rigor mortis by accelerating
glycogen breakdown and enzyme activity,
which disrupt protein structure.
 AGING
• Holding carcass for 10-14 days at 10-15C
• Naturally enzyme breakdown the muscle
tissue, improving it texture and flavour.
 MECHANICAL
• Use several method including, grinding, cubing,
needling, and pounding.
• These action break the muscle cell and connective
tissue, making the meat easier to chew.
• Needling uses a special pieces of equipment to send
numerous needle-like blades into the meat, separating
the tissue.
• Blade tenderizing
• Stainless steel blades
• Penetrating the muscle
Muscle stretch
 ENZYME
• Proteolytic enzyme work internally to break
down the protein within the muscle fibrils.
• Injecting the papain (papaya)-10 mins before
slaughter (increase tenderness and shortens
the rigor mortis and aging)
• Bromelin (pineapple), ficin (figs), trypsin
(animal pracreases)
 JUICINESS
• Juiciness depends on the amount of water
retained in a cooked meat product.
• Juiciness increases flavour, helps soften meat -
making it easier to chew, and stimulates saliva
production in the mouth.
• Meat aging can increase water retention and
therefore increases juiciness
 JUICINESS
• MARBLING (FAT CONTENT)
• PH OF MEAT (WHC)
• COOKING METHOD (DEGREE OF
DONENESS)
 MARBLING
• Marbling has a strong beneficial effect on
juiciness and flavor and may also have a
positive effect on tenderness.
• Meat which has little marbling may be dry and
flavorless.
• Excessive amounts of marbling will not
necessarily increase the juiciness and flavor
over those cuts of meat with modest
marbling.
 MARBLING
• Water retention and lipid content determine
juiciness.
• Marbling and fat around edges helps hold in
water.
 MARBLING
• Tenderness
– Dilution of myofibre structure
– Dilution of connective tissue structure

• Juiciness
– Lubrication
• marbling stimulates salivation
• High marbling will give a sustained impression of juiciness

• Flavour
– Species flavour components held in the fat
pH of MEAT
• Isoelectric pH (pHI): 5.1
 + +

+ +

H2O H2O H2O

pH 6.0 pH 5.1 pH 4.5

WATER HOLDING CAPACITY
 COOKING METHOD
• Frying
• Broiled
• Grilled
• Stewing
• Braising
• Pot-roasting
 EFFECT OF COOKING
-Temperature
• protein denaturation and coagulation
- shrinkage of meat fibers
- reduced juiciness, tenderness
• reduction of fat from melting
• lower capacity for meat to retain water
- water evaporates
- forms higher concentrations of minerals and extracts
on surface (flavor)
- increased weight loss
-Time / length of Cooking
- increased internal temperature results in
increased shrinkage

-Color Changes
- color changes as pigments denature
 Effects of heat on meat
1. Texture
– Collagen softens
– Protein coagulates
2. Color
– Browning is due to the denaturation (break down)
of protein
3. Flavor
– Dry heat develops best flavor
4. Nutritive value
– No loss of protein
– Some loss of B-vitamins
 FLAVOUR
• Flavor intensity is related to the amount of
intramuscular fat (marbling), and the
compounds that arise from muscle changes
during postmortem aging.
• Cooked meat flavour is the result of chemical
reactions that occur within and between the
lipid and lean portion of meat during cooking
– volatile compounds.
 FLAVOUR
• SPECIES
• DIET
• AGE
• FAT
• COOKING METHOD
 SPECIES
• Different species give different flavour of
meat.
• Raw meat contains very little aroma.
 FAT
• Lipid present in muscle tissue are source of many
flavour contituent.
• Lipid composed of fatty acids ( saturated,
unsaturated)
• The species-specific flavour of meat is derived
from adipose tissue.
• Animal with different uses and different diets will
deposit fat that contains different products.
• Lipid degradation and oxidation contribute to
meat flavour.
 AGE
• The flavour meat of older animals especially
sheep, may be so intense that some find it to
objectionable.
 DIET
• Undesirable grassy flavour may result from
compounds found in forage.
– Animal should not be allowed to forage for
several weeks before slaughter

• corn silage diets produced a more desirable

beef flavor
 •Chilling
•Freezing
•Curing
•Smoking
 CHILLING
• Store at temperature 1-4◦C-several days
• Slaughter and meat cutting are carried out
under hygienic conditions, using modern
packing technique- extend about 10 weeks
• Inhibit pathogen except Listeria
Monocytogenes, Campylobacter and some
salmonella.
 FREEZING
• Commercially at -29C, domestically at -18C
• Preserve for 1-2 years- deterioration of eating
quality.
• Reduce aw- inhibit microbial growth
• 2 type of freezing
– Slow freezing
– Fast freezing
 PROBLEM IN CHILLING & FREEZING
CARCASS
• COLD SHORTENING (CHILLING)
– Rapid chilling below 10◦C before the muscle pH
has fallen below 6
– Muscle fibre contract-tough meat
• THAW RIGOR (FREEZING)
– Freeze carcass before rigor sets in
– Increase quantity of moisture released (60%
shorter fibres)-tough and not juicy
 OVERCOME THE PROBLEMS
• AGING
• HANGING CARCASS - MUSCLE STRETCH
• USE ENZYME
• ELECTRIC STIMULATION
 CURING
• Preservation with salt and sodium
nitrate/nitrate
• Inhibit microbial growth
• Crusty layer formed
• Form a shield to maintain internal moisture
levels.
 SMOKING
• Treated with smoke from wood fire /wood
sawdust.
• Prolong shelf live by
– Heavier deposition of preservatives
– Drying effect
• Smoking also contribute flavour and colour.
PRODUCT IN WHICH THE PROPERTIES OF FRESH
MEAT HAVE BEEN MODIFIED BY USING
•MINCING
•GRINDING OR CHOPPING
•SALTING AND CURING
•ADDITION OF SEASONING
•ADD OTHER FOOD MATERIAL
•HEAT TREATMENT
BACON
 BACON
- Cured pork, can be made from any part of pig.
- Generally the heavier the pork bellies used for
curing, the fatter, less tender and daker colour
the bacon.
- The process including, sweet cure with added
sugar(0.25%) and mild cure with salt.
- Bellies are placed in a cooler to cure for 10 to
14 days before cooking and smoking.
 BEEF BACON
• Usually referred to as breakfast bacon.
• It made from boneless beef short plates.
• The short plates are cured and processed
similar to pork bellies.
HAM
 HAM
- Originally referred to pork from the hind leg of a
hog.
- Turkey ham is turkey thigh meat
- It is often cooked to pasteurizations
temperature,70C.
- May be canned at pasteurizing temperature
- Or may be smoked as additional meats of
preservation and flavoring.
SAUSAGE
 SAUSAGE
- Various kind of sausages
- Seasoned with salt and spices, mixed with
cereal
- Packed into natural casings(consisting of the
connective and muscle tissue of animal
intestines) , cellulose, collagen or synthetic
casing (PE plastic)
- Fermented by smoking process that have
been subjected to bacterial fermentation
CORNBEEF
 CORN BEEF
- Originally by-product from the manufacturer of
meat extract
- Made by hot water extraction of the low quality
meat
- The meat is coarsely chopped and immersed in hot
water to extract the soluble.
- The exhausted meat is cured by the addition of
coarse grains of salt (“corns"), nitrite , fat and then
it was canned.
- It has long shelf life
- Used to play a major role in military rations and
expeditions
MEAT BALL
 MEAT BALL
• A meatball is a generally spherical mass of
ground meat and other ingredients.
- Such as bread or breadcrumbs, minced
onion, various spices, and possibly eggs,
cooked by frying, baking, steaming, or
braising in sauce. The meat mixture is
similar to meatloaf
• There are even "meatless" meatballs to satisfy
vegetarian palates.
 Principle of meatball processing
• Meat mincing
• Mixing the ingredient
• Forming (manual/machine)
• Cooking (In hot water 75oC - until float)
• Store in the freezer
• Packing
 Why we used frozen meat
And added an ice?????

- to reduced /maintain the temperature during mixing

process.
- Mixing temperature must below than 60oC
- If temperature Higher than 60oC..it will effect
emulsifying process…
- as a result the ingredient can’t mix well and color will
turn to pale red as pigment denature.
BURGER
 BURGER/PATTIES
• Made from minced meat.
• Meat content varies from 100% including
about 20% fat, 80% or less with various
addition of cereal, onion and water.
• It is stored frozen.
 Steps in processing meat burger
• Grinding and mixing
• Forming patties
• Freezing
• Packaging
• Storage
 1. Clean frozen meat

2. Cut the meat using meat cutter machine

 4. Mixing-half of meat and
3. Mincing meat
premix

5.Add all meat and mix well 6.Weight out 50g of the mixture
7. Add in beef mixture into burger forming machine and
shape into patties
 Packaging

Line the bottom of each Frozen overnight /blast freezing

patty with PE plastic

Stack the patties Store at -18oC until required

The characteristics of good burger
• Does not contain too much water or fat
and does not shrink too much when
cooked.
• Texture is too smooth nor fine
• Bright red in colour like fresh meat
• Taste acceptable to consumers.
 INGREDIENT AND THEIR
FUNCTION
• Meat
• Fat
• TVP
• Water
• Salt
• Flavoring agent
• Spices
• Sugar
• Nitrate and Nitrite salt
• Polyphosphate salt
• Ascorbic acid
• Sodium caseinate (Milk Protein)
• Flours, starches