Commercial Meat Processing. Meat Industry

Transcription

1 Cmmercial Meat Prcessing. Meat Industry

2 Meat prcessing industry is f enrmus significance fr India's develpment because f the vital linkages and synergies that it prmtes. Meat prcessing cvers a spectrum f prducts frm subsectr cmprising animal husbandry and pultry farms, and bulk frzen meat, packaged meat, ready-t-eat prcessed meat prducts.

3 The mdern meat industry uses machine visin, rbts, and integrated prcessing lines t enhance speed, efficiency and sanitatin. Pultry prcessing is a cmplex cmbinatin f bilgy, chemistry, engineering, marketing, and ecnmics. While prducing human fd is the main gal f pultry prcessing, related fields include waste management, nn-fd uses f pultry, and pet/livestck feeds. When cnsidering the glbal marketplace, pultry refers t any dmesticated avian species, and pultry prducts can range frm a slaughtered carcass t a highly refined prduct such as a frankfurter r nugget.

4 Ecnmic prductin thrugh vertical integratin, favrable meat characteristics, and prduct innvatins t meet cnsumer needs have all cntributed t the pultry industry s success. Hwever, the safety f pultry prducts and the use f water in prcessing are tw issues with which the industry is cncerned.

5 Meat prcessing has always been part f FAO s livestck prgrammes, nt nly because f the pssibility f fabricating nutrient-rich prducts fr human fd, but als wing t the fact that meat prcessing can be a tl fr fully utilizing edible carcass parts and fr supplying shelfstable meat prducts t areas where n cld chain exists. Mrever, small-scale meat prcessing can als be a surce f incme fr rural ppulatins.

6 India is endwed with the largest livestck ppulatin in the wrld. Livestck and pultry in Indian trpical and sub trpics play a critical rle in agriculture ecnmy by prviding milk, meat, eggs etc and prvide flexible reserves during perid f ecnmic stress and buffer against crp failure. Muttn and Chicken is an imprtant livestck prduct which in its widest sense includes all thse parts f the animals that are used as the fd by the man. S, with increase in ppulatin there is als an increasing cnsumer demand fr fd prducts that are lw in fat, salt and chlesterl at lcal, natinal and internatinal levels.

7 Fd manufacturers need t be able t prduce meat, pultry and fish prducts which are cnsidered t be healthy and that can meet the cnsumer demands. Meat industry, althugh is a very develping stage in India, is the tp fd industry in the wrld. Prcessed meat prducts are pised fr cntinuus grwth in the cuntry. Pultry is ne f the fastest grwing segments f the agricultural sectr. The main aim f this bk is t prvide cmplete guide n meat, fish and pultry prcessing. Owing t the wide variety f prducts and type f prcesses and treatments (curing, dry curing, fermentatin, cking smking etc), this prducts need particular analytical methdlgies fr prper cnsumptin.

8 packaging, prcessing f meat and meat prducts, micrbial and ther deterirative changes in meat and their identificatin, chemical cmpsitin and nutritive value f pultry meat, pre slaughter handling, It examines the nutritinal principles behind the drive fr reductins in fat, salt and chlesterl in ur diet, and illustrates frmulatins and prcedures utilized t prduce such prducts. The reader wuld get t explre brief discussin regarding the Indian meat industry fllwed by the next chapter which includes structure, cmpsitin and nutritive value f meat tissues, pstmrtem changes and sme meat quality parameters are als added in the preceding chapters. It als discuss abut meat cutting and

9 transprt and dressing f pultry, fish prducts, freezing fish fillets, miscellaneus fish dishes, spreads, salads, laves fish spreads fr appetizers, sandwiches, shellfish and miscellaneus marine prducts, meat remval and pre freezing treatment, packing and freezing, classes and sizes f fresh and frzen ysters, freezing whle raw lbsters etc. The bk cntains manufacturing prcesses f varius meat, chicken and fish prducts in much illustrative manner. Special cntent n machinery equipment phtgraphs alng with supplier details has als been included.

10 It is anticipated that, it turns ut t be a resurceful bk fr entrepreneurs, techncrats, fd technlgists and thers linked with this industry; as this wuld be an invaluable reference surce fr meat, pultry and fish prcessrs, and fd industry persnnel invlved in the develpment and marketing f new prducts.

11 Table f Cntents 1. INDIAN MEAT INDUS TRY Livestck Resurce Meat Prductin Wrld Scene Prcessed Meat Industry 2. S TRUCTURE, COMPOS ITION AND NUTRITIVE VALUE OF MEAT TIS S UES Structure f Muscle Tissue Skeletal Muscle and Assciated Cnnective Tissue Smth Muscles Cardiac Muscles Cmpsitin f Muscle Tissue Water Prtein Lipids

12 Carbhydrates Minerals Vitamins Nutritive Value f Meat Tissues 3. POS TMORTEM CHANGES Lss f Hmestasis Pstmrtem Glyclysis and ph Decline Rigr Mrtis Lss f Prtectin frm Invading Micrrganisms Degradatin due t Prtelvtic Enzymes Lss f Structural Integrity 4. S OME MEAT QUALITY PARAMETERS Meat Clur Water Hlding Capacity Marbling Quantum f Cnnective Tissue

13 Firmness Meat Strage Cnditins Cld Shrtening Thaw Rigr Antemrtem Factrs Affecting Meat Quality 5. MEAT CUTTING AND PACKAGING Whlesale Cuts f Lamb Carcass Whlesale Cuts f Buffal r Beef Carcass Grading Packaging Overwraps Tray with Overwrap Shrink Film Overwrap Vacuum Packaging Mdified Atmsphere Packaging

14 6. PROCES S ING OF MEAT AND MEAT PRODUCTS Basic Prcessing Prcedures Cured and Smked Meats Hams Cmmercial Prcessing f Ham Cked Ham Cuntry Ham Prscicutt Bacn Cmmercial Prcessing f Bacn Sausages Classificatin Prcessing Steps Frmulatins f Sme Sausages with Special Features Intermediate Misture and Shelf Stable Meat Prducts Humectants Basic Prcessing Techniques Stability f Intermediate Misture Meats Hurdle Cncept Restructured Meat Prducts Other Ppular Meat Prducts

15 7. MICROBIAL AND OTHER DETERIORATIVE CHANGES IN MEAT AND THEIR IDENTIFICATION Surces f Micrbial Cntaminatin f Meat Grwth f Micrrganisms in Meat Deterirative Changes in Meat Identificatin f Meat Spilage 8. FRAUDULENT S UBS TITUTION OF MEAT AND ITS RECOGNITION Recgnitin f Fraudulent Substitutin r Adulteratin Physical Methds Anatmical Methds Dentitin Bne Percentage f Carcass Ribs n the Thrax Characteristics f Lng Bnes Histlgical Methds Chemical Methds Cmpsitin f Bdy Fats Immunlgical/Serlgical Methds

16 Electrphretic Methds Iselectric Fcusing Enzyme-Linked Immun Srbent Assay (ELISA) 9. CHEMICAL COMPOS ITION AND NUTRITIVE VALUE OF POULTRY MEAT Chemical Cmpsitin Misture Prtein Fat Carbhydrate Vitamins Minerals Nutritive Value 1 0. PRE-S LAUGHTER HANDLING, TRANS PORT AND DRES S ING OF POULTRY Pre-slaughter Care and Handling Transprt

17 Dressing f Pultry Slaughtering Scalding Defeathering Singeing Washing Remval f Feet and Oil Gland Evisceratin Chilling and Draining Washing Grading Packaging Strage 1 1. ANTEMORTEM AND POS TMORTEM EXAMINATION OF POULTRY Antemrtem Inspectin f Pultry Pstmrtem Inspectin

18 1 2. PROCES S ING OF S OME CONVENIENCE POULTRY PRODUCTS Tandri Chicken Chicken Barbecue Chicken Seekh and Shami Kababs Chicken Kfta Pultry Pickle Chicken Samsa Chicken Sausage Chicken Patties Chicken Tikka 1 3. ROLE OF MEAT AND POULTRY PRODUCTS IN HUMAN NUTRITION 1 4. CURED MEATS General Recmmendatins Thawing Frzen Cuts Sanitatin is Imprtant

19 Curing Cellar Temperature Curing Methds fr Large Meat Cuts Artery Pumping Inject Curing Sweet Pickle Cure Dry Cure Curing Pickle Ingredients and Gvernment Regulatins Permitted Misture Cntent Phsphates Ascrbates Flavurings Preparing Pickles fr Curing Pumping Pickles Using Sdium Erythrbate (r Sdium Ascrbate) Withut Phsphate and Sdium Erythrbate When Phsphates are Used Gvernment Regulatins Cncerning Destructin f Trichinae Bneless Prk Lins and Lin Ends Cppa Freezing t Destry Trichinae

20 Management Assistance in Safeguarding Prcessed Meats Hams and Picnics Curing Whle Smked Hams Arterial Pumping f Pickle Pumping Scales Pumping Fast Cure Full Cure Prcedure fr Smking Marketed as Uncked Hams Ready t Eat Fully Cked Hams Artery-Pumped Smked Picnics (Shulders) Ready-t-Eat Fully Cked Picnics Bneless Oval Shaped and Elngated Ready-t-Eat Smked Hams in Fibrus Casings Prcessing Prcedure Bneless f Bne-in-Pear-Shaped Ready-t-Eat Smked Hams Prcessed in Stckinette Prcessing Prcedure

21 Exprt Hams and Picnics Prcessing Prcedure Biled Hams Prcessing Prcedure Canned Hams (Pear-Shaped and Pullman) Prcessing Prcedure Washing and Bning Smke is Optinal Filling and Pressing Cking Cling Keep Under Refrigeratin Prscuitti (Italian-Style Hams) Prcessing Prcedure Prk Butts and Lins Capcll (Italian-Style Cured Butts) (Als Capicla, Capacla) Dry Cure Prcedure Fully Cked Ready-t-Eat Capcll Curing

22 After-Cure Treatment Smking Final Treatment Twins Wrapping Smked Bneless Butts Prcessing Prcedure Dewey Hams (Lins) Prcessing Prcedure Canadian-Style Bacn Curing Stuffing (Encasing) Smking After-Smke Treatment Bacn (Bellies) Cntinuus Prcess with Overnight Cure Bx Dry-Cured Bacn Prcessing Prcedure Dry Penetrnic-Cured Bacn The Penetrnic Machine Prcessing Prcedure

23 Inject-Cured Bacn Inject Prcess Cured Beef Prducts Beef Bacn Dried Beef fr Slicing Dried Beef fr Slicing (Fast Methd) Prcessing Prcedure Ksher-Style Crned Beef Brisket Curing Pickle Curing Packaging Cked Crned Beef Runds Curing Pickle Curing Bning Aging and Flavur Develpment Mlding and Cking Chilling and Stuffing Peppered Beef Runds Bning

24 Aging Smking and Cking Packaging Pastrami Curing Pickle Curing Rubbing Smking and Cking Chill and Package Cured and Smked Beef Tngues Artery Pumping and Curing Cver Pickle Curing Smking Cured and Cked Beef Tngues Canned in Tin r Glass Cntainers After-Cure Treatment Packaging Prcessing Fr Tin Cntainers Fr Glass Cntainers

25 1 5. S AUS AGES Fresh Sausages Lw Temperatures are Imprtant Practice Strict Sanitatin Destructin f Trichinae Avid Smeary Texture Use f Spices Shelf-Life Casings and Stuffing Prcessing Prcedure Ht Whle Hg Sausage Prcessing Prcedure Prcedure Seasning Frmulas Meat Selectin Grinding and Mixing Italian-Style Sausage Prcessing Prcedure Fresh Chrizs

26 Bckwurst (White Sausage) Bckwurst using Nnfat Dry Milk Dry and Semidry Sausages Gvernment Regulatins Selectin f Meats Cleanliness f Kitchen and Equipment The Sausage Making Prcedure Dry Salami Prcessing Prcedure Gena Salami Prcessing Prcedure Salami De Milan Salami Dâ TMArles Prcessing Prcedure Dried Farm Sausage Prcessing Prcedure Pepperni Sticks Prcessing Prcedure Dried Chrizs Prcessing Prcedure

27 Tirler Landjager Sausage Prcessing Prcedure Mrtadella (Dry Prcess) Mrtadella-Style Sausage using Nnfat Dry Milk Krakauer Dry Sausage Cervelat Summer Sausage Cervelat Sausage using Nnfat Dry Milk Thuringer-Style Sausage using Nnfat Dry Milk Semidry Sausages using Lactic Acid Starter Culture Suggestins fr Prducing a Semidry Sausage with Lactacel Lactic Acid Starter Culture Meat Frmulatin Spice Frmulatin Grinding and Mixing Additin f Starter Culture Stuffing Smking Schedule Cervelat Summer Sausage with Lactic Acid Starter Fermentatin Smking Prcedure fr Bth Methds

28 Thuringer Summer Sausage with Lactic Acid Starter Fermentatin Thuringer Sausage using Lactic Acid Starter Culture Meat Frmulatin Spice Frmulatin Ht Bar Sausage using Lactic Acid Starter Culture Critical Factrs Related t the Use f Starter Culture (Lactacel) Cked Smked and Unsmked Sausages (Frankfurters, Weiners, Blgna Types) MID Regulatins Cncerning Added Materials in Sausage Prducts New FDA Ban n Premixed Cmmercial Seasning Cntaining Sdium Nitrite Outline f Rapid Prcessing Prcedure fr Skinless Frankfurters Thrugh Cnveyr System Blgna-Type Sausages: Jumb, Lng, and Ring Chpping Operatin using Grinder and Cnventinal Chpper Chping Operatin when High-Speed Chpper is used Chpping Operatin when Grinder, Cnventinal Chpper, and an Emulsifier are used

29 Chpping Operatin when High-Speed Chpper and an Emulsifier are used Chpping Operatin using Grinder, Mixer, and an Emulsifier Other Added Materials Stuffing Smking and Cking Fast Prcess using Cmbinatin f Glucn Delta Lactne r Sdium Acid Pyrphsphate and Sdium Erythrbate Frankfurter Sausages (Wieners) Chpping Operatin using Grinder and Cnventinal Chpper Chpping Operatin when High Speed Chpper is used Chpping Operatin when Grinder, Cnventinal Chpper and Emulsifier are used Chpping Operatin when High Speed Chpper and Emulsifier are used Chpping Operatin using Grinder, Mixer, and Emulsifier Added Materials Stuff Smke and Ck

30 Fast Prcess using Cmbinatin f Glucn Delta Lactne with r withut Sdium Acid Pyr-phsphate and Sdium Erythrbate Oil Spice fr Smked Meat Flavr Ring Blgna using Nnfat Dry Milk Large Blgna using Nnfat Dry Milk Blgna Frmulas using Sy Prtein High Grade Frankfurter using Nnfat Dry Milk Prcessing Data Frankfurter using Sy Prtein Cncentrate Ht Dgs Extended with Textured Vegetable Prtein Skinless Frankfurters using Nnfat Dry Milk Skinless Cheesefurters using Nnfat Dry Milk Cked Salami (Salami Ctt) Cked Salami Ctt (Perishable) Finest Quality Cked Salami in 3- r 6-LB Cans Salami Ctt using Nnfat Dry Milk Ksher and Ksher-Style Salami Minced Ham All Meat Smked Sausage Smked Link Sausage with 3½ % Cereal and Nnfat Dry Milk Added

31 Smkies Prk Sausage New England Style Smked Sausages Smked Italian-Style Ht r Mild Sausage All Meat Plish Sausage Plish Sausage in Vinegar Pickle Plish Sausage Cntaining 3½ % Cereal and Nnfat Dry Milk Plish Style Sausage with Textured Sy Prtein Plish-Style Sausage using Nnfat Dry Milk Bld Sausage Cure Prk Tngues Cure Beef Bld Cure Beef Shank Meat Cure Prk Snuts Cure Prk Jwls r Backfat Preck Meats Grind, Chp, and Mix Stuff and Tie Ck Chill

32 Smke Bung-Encased Sausages Keep Prduct Refrigerated Liver Sausage Smked r Uunsmked Keep Prduct Refrigerated Braunschweiger Liver Sausage Braubnshweiger-Style Liver Sausage with Sy Prtein Braunschweiger with Islated Sy Prtein Braunschewiger-Style Liver Sausage using Nnfat Dry Milk Ksher-Style Liver Sausage Farmer-Style Liver Sausage Bhemian Liver Sausage Hmemade German-Style Liver Sausage (Husmacher Leberwurst) Hungarian-Style Rice Liver Sausage Ring Liver Pudding Cked Krakauer Sausage Berliner Sausage using Nnfat Dry Milk Knckwurst Thuringer Knckwurst

33 Knblauch Sausage using Nnfat Dry Milk Acme Sausage using Nnfat Dry Milk Miscellaneus Sausages Heat-and-Serve Prk Sausage Best Quality Canned Prk Sausage Canned Bulk Breakfast Sausage with 3½ % Cereal Added Sausage Canned in Vegetable Oil (Gd Quality) Suggested Prcess Final Chill Canned Chrizs in Lard Canned Vienna Sausages Canned Imitatin Vienna Sausage Canned Vienna Sausages with Beans and Tmat Sauce Prepare Vienna Sausages Prepare Beans Prepare Sauce Fill Cans Suggested Prcess Vienna Sausages Packed in Barbecue Sauce

34 Canning Prcedure Suggested Prcess Ccktail Frankfurters in Glass Jars Retrt Suggested Prcess 1 6. FIS H PRODUCTS Separating Fish Flesh frm Bnes and Skin Mechanically Yield f Flesh and Waste frm sme Pacific Ocean Fish Passed thrugh a Labratry-Mdel Flesh Separatr Reducing Drip Lss in Fish Fillets Treatment fr Freezing Results f Tests n Fresh Fish Manufacturing Fish Flur (Fish Prtein Cncentrate) Salted and Pickled Fish Salting Fish Salting f Cd, Lusk, Haddck, Hake, and Pllck Cleaning Salting

35 Skinning and Bning Salting Mackerel Salting Salmn Salting Mullet Dry-Salting Brine-Salting Bismark Herring and Variatins Cut Spiced Herring Pickled Herring fr Rllmps, Cut Spiced, r Bismark Herring Herring in Wine Sauce Sctch-Cured Herring Rllmps Herring in Sur Cream Sauce Matjeshering Gaffelbiter Gabelebissen German Delicatessen Anchvies Scandinavian Anchvies Russian Sardines

36 Ptted Herring Fish Pickled in Wine Pickled Haddck Fillets Pickled Salmn Pickled and Spiced Mackerel Fillets Pickled Eels Canning Frzen-at-Sea Tuna Canning Fresh Tuna Canning Salmn Canning Mackerel Canning Sardines in Oil Canning Califrnia Sardines Canning Herring Canning Shad Canned Salmn Caviar Canape Spread Base Canned Fish Chwder Make a Fish Brth First Fill Cans Suggested Prcess

37 Canned Nrwegian-Style Fish Balls (Fiskebller) Suggested Prcess Canned Salmn r Tuna Laf in 12-z r 3-r 6-Lb Oblng Cans Canned Fish Cakes Frzen Fish Freezing Minced-Fish Blcks Preparatin f Minced Fish Flesh Preparatin f the Frzen Blcks Freezing Ready-t-Heat-and-Eat Fish Sticks Frming Fillet Blcks Freezing Fillet Blcks Cutting the Fish Sticks Cating the Sticks Frzen Fds Dipping Batter Mix Frzen Fds Breading Mix Cking the Sticks Cling and Packaging the Cked Sticks Freezing Freezing Fish Fillets

38 Fillets r Pieces f Breaded Fish Freezing Halibut and Salmn Steaks Steaking the Frzen Whle Fish Freezing Frzen Heat-and-Eat Fried Fish Frzen Fish Chwder Frzen Fish Stew Frzen Tu-Ndle Frzen Swrdfish au Gratin Smked Fish Smking Salmn Hard-Smked Salmn Barbecued Sablefish (Kippered Black Cd) Canned Smked Salmn Spread Suggested Prcess Prcessing Kippered Salmn Prcessing Kippered Herring Canning Kippered Herring

39 Smking Herring Blaters Smking Halibut Smking Haddck (Finnan Haddie) Finnan Haddie (Sctch Methd) Smking Alewives r River Herring Smking Mackerel Smking Sturgen Smking Eels Smking Carp Miscellaneus Fish Dishes, Spreads, Salads, Laves Fish Spreads fr Appetizers, Sandwiches Fish Laf Fried Fish Cakes Marinating Fried Small Fish Fish Sausage Salmn Salad Alternatives Tuna Salad Tuna Salad with Textured Vegetable Prtein

40 Smked Herring Salad German-Style Herring Salad Italian-Style Herring Salad Alaska-Style Herring Salad Tuna Suffle Salmn Laf Tuna Ndle Casserle Lutefisk Standard Cking Prcedure 1 7. S HELLFIS H AND MIS CELLANEOUS MARINE PRODUCTS Shrimp Freezing Shrimp Preparatin f Raw Shrimp Blast Freezing Shrimp Freezing Glazed Shrimp Freezing Cked Shrimp Canning Shrimp Suggested Prcess

41 Frzen Shrimp in Crele Sauce Frzen Shrimp Bisque Frzen Shrimp Crele Frzen Curried Shrimp Frzen Shrimp Patties with Textured Vegetable Prtein Flavur Base fr Rice Pilaf with Freeze-Dried Shrimp Smked Shrimp Pickled Spiced Shrimp Clams Preparing Clams fr Freezing Sft Clams Hard Clams (Quahg) Surf Clams Freezing Canning Razr Clams Canning Clam Extract Canning Clam Nectar Maryland Fried Clams Canned Clam Chwders

42 Fr Manhattan Chwder Fr New England Chwder Batch Prcess Canned Clam Stew (Ht Pack) Frzen New England Clam Chwder Made frm Fresh Clams Made frm Canned Clams Packaging Canned Manhattan Clam Chwder Fr Cndensed Canned Chwder Frzen Manhattan Clam Chwder (Batch Prcess) Frzen Clam Patties Crabs Canning Pacific Crab Meat Freezing Blue Crab Meat Cking Meat Remval Freezing Sft-Shell Crabs Freezing King Crab Meat

43 Freezing King Crab Legs in the Shell Freezing Dungeness Crab in the Shell Freezing Dungeness Crab Meat Cking Meat Remval and Prefreezing Treatment Packing and Freezing Frzen Crab Cakes Frzen Deviled Crabs Packaging Frzen Crab Cakes Frzen Deviled Crab Pastries Frzen Crab Imperial Prepare White Sauce Prepare Crab Package and Freeze Chesapeake Bay Crab Imperial Frzen Crab Ccktail Balls Frzen Crab Patties Frzen Crabburgers

44 Oysters Freezing Oysters Classes and Sizes f Fresh and Frzen Oysters Canning Oysters Frzen Oyster Stew Prepare Base Prepare Oysters Package Chesapeake Bay Oyster Stew Frzen Oyster Patties Virginia Pickled Oysters Lbsters Freezing Whle Raw Lbsters Freezing Spiny Lbsters Canning Lbster Frzen Lbster Chwder Frzen Lbster Newburg Frzen Lbster Bisque (Batch Prcess) Miscellaneus Marine Prducts

45 Freezing Sea Scallps Shucking and Washing Bagging and Icing Freezing and String Frzen Seafd Crquettes Crayfish Bisque Prepare the Crayfish Prepare a Dressing Prepare the Bisque Fill and Prcess Canning Mussels Pickling Mussels Pickled Mussels Canned Pickled Mussels Preparing Abalne Steaks Frzen Batter-Dipped Abalne Patties Fresh-Grain Russian Caviar Pickled Grainy Caviar Pasteurized Caviar Preparatin f the Re

46 Pasteurizatin Dried Mullet Res Freezing Sea Urchin Re Freezing Turtle Meat Canned Terrapin Stew Suggested Prcess Canned Snapping Turtle Stew Preparatin f Agar-Agar Dried Shark Fins Shark-Flesh Paste

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