INTRODUCTION

▪Meat is animal flesh that is eaten

as food.
▪Meat is mainly composed of
water, protein, and fat.
 MEAT

Red meat White meat

Red meat is mainly White meat is made up
made up of muscles with fast
of muscles with slow fibers. White meat is a
fibers. Red meat refers valuable source of iron
to the muscle meat from and zinc.
cattle, sheep, goat and
kangaroo.
▪Poultry are domesticated birds kept
by humans for the eggs they produce,
their meat, or their feathers.
▪Poultry is the second most widely
eaten type of meat globally.
 PACKAGING OF
FRESH AND
PROCESSED MEAT
 Purpose of Packaging
Protect meat from:
▫contamination by dirt
▫contamination by
micro-organisms
▫contamination by
parasites
▫contamination by toxic
substances
▫influences affecting
colour, smell and taste
▫loss or uptake of
moisture
 Selling
Low cost capability Good barrier
properties
Flexible against gases

Mechanical Resistance to
strength oils and fats
Packaging
Films
Resistance to
Light weight hot and cold
temperatures

Odorless Easy recycling

Hygienic
FEATURES OF PACKAGING
Barrier against gases

OXYGEN
causes oxidation
It changes the
and rancidity of
red meat fats resulting in
colour to grey an undesirable
or green off-flavour.
FEATURES OF
PACKAGING
Food with high
Barrier against gases moisture will suffer
considerable weight
and quality losses
by evaporation and
drying.

EVAPORATION

packaging
material must
therefore be
sufficiently water
-vapour-proof.
FEATURES OF PACKAGING
Barrier against light
accelerates
unattractive color
changes, oxidatio
n and rancidity

Colored/ opaque
LIGHT
films should be used Films laminated
for light sensitive with aluminium
products exposed to foil are very
strong light effective.
 Synthetic materials used for packaging

Polyethylene (PE) Polypropylene (PP) Polyvinylchloride (PVC)

oxygen + , water vapour oxygen + , water vapour oxygen + , water vapour
- - -

Polyester (PET) Polyamide (PA)

oxygen ± , water vapour oxygen - , water vapour
- +
Multi Layer Film
Layer B:
Middle layer
(barrier to
oxygen)

Layer A:
Outside layer Layer C:
(mechanically strong, Inside layer
gas barrier to (capable of being
oxygen) melted and welded
under pressure to the
sealant layer of the
opposite sheet of the
bag/pouch, serves
also as barrier to
water vapour)
 VACUUM PACKAGING
MACHINE
▪By drawing the vacuum and
sealing of such bags, the
air is excluded from the
package and the
▪damaging effects of oxygen
such as rancidity or
discoloration of the packed
products will be
significantly slowed down or
not develop at all.
Types of Dates
• the store how long to
display the product for
Sell by sale. You should buy the
product before the date
expires.

• recommended for best

Best if flavour or quality. It is not
a purchase or safety date.
used by

• date is the last date

Used recommended for the use
of the product while at
by peak quality.
 Labelling Requirements for Meat
and Poultry Products
• Common name
• List of ingredients
• Net quantity
• Identity and
principal place of
business
• Durable life date
• Storage instruction
• Nutrition labelling
• Production date and
Identification code
of production lot
 Net weight, Pack date Ingredient Statement Nutrition Facts
and Sell by

Storage Instructions
Product Name
Quality Meat
A combination of
physical features,
structural and
chemical properties of
meat, that determines
the appearance and
degree of preference
by consumers
(Pearson, 1960)
 high quality meat
with good flavor
and succulence
fine

usual quality meat, that

freshness comes first,
the expense and savor
its succulence

meat of poor quality,

lacking tenderness and
other organoleptic

3 Grades
qualities

(Sonnet, 1984)
 Sensor Nutrition
y related
factors

QUALITY
MEAT

Hygienic
Processi
factor
ng
technolo
gy
 Direct and indirect factors that define the
concept of quality of flesh

- Protein
- Fat
Nutrient - Carbohydrates
Component - Vitamins
- Mineral
substances

- Water of constitution
- Loss through
Treatment processing
related - Content of collagen
- The pigment
- Fat
 Direct and indirect factors that define the
concept of quality of flesh

- Capacity of Hydration
- PH value
Physical &
-hydroxyproline
Chemical content
- Consistency

- Tenderness
- Succulent
Dietary & - Taste
Cooking - Digestibility of
components
- Nutritional value
How to Tell When Good Meat
Has Gone Bad

A rotten or sulfuric smell is an indication

SMELL that the meat has spoiled.

Poultry -bluish-white to yellow in color

Raw pork- a grayish-pink.
COLOR
Ground beef - bright red to purplish-red to
even a brownish-red

spoiled meats can be sticky or slimy to the

TEXTURE
touch.
Meat Safety:
Storing of Meat
and Poultry
REFRIGERATOR HOME STORAGE (at 40°F or below) OF
UNCOOKED OR FRESH PRODUCTS
If product has a “Use-By Date,” follow that date.
If product has a “Sell-By Date” or no date, cook or
freeze the product by the times on the following chart.
REFRIGERATOR HOME STORAGE (at 40°F or
below) OF PROCESSES PRODUCTS SEALED AT
THE PLANT
If product has a “Use-By Date,” follow that date.
If product has a “Sell-By Date” or no date, cook or
freeze the product by the times on the following chart.