Meat ScienceMeat Science

What is Meat Science?What is Meat Science?

The study of the entire The study of the entire meat industry from the meat industry from the production of the animal production of the animal to the preparation of the to the preparation of the final product to the final product to the marketing of the productmarketing of the product

Types of MeatTypes of Meat

BeefBeefLambLambRabbitRabbitPoultryPoultryPorkPork

VealVealVenisonVenisonSea FoodSea FoodWild GameWild GameOstrichOstrichEmuEmu

Why is Meat Important?Why is Meat Important?

High quality proteinHigh quality proteinIronIronVitamin BVitamin BVitamin AVitamin A

Meat is Composed ofMeat is Composed of

Muscle Muscle TissueTissue

Nerve TissueNerve TissueFat TissueFat TissueBlood Blood

VesselsVessels

CartilageCartilageTendonsTendonsBoneBoneOrgan Organ

TissueTissue

Edible By-ProductsEdible By-Products BrainBrain Cheek Meat, Ears, Cheek Meat, Ears,

SnoutSnout PigPig’’s Feet, Knuckless Feet, Knuckles Head MeatHead Meat HeartHeart IntestinesIntestines KidneyKidney LipsLips TripeTripe TongueTongue

LiverLiver LungsLungs SpleenSpleen PancreasPancreas StomachStomach Sweetbreads Sweetbreads

(Thymus)(Thymus) Tail/OxtailTail/Oxtail TallowTallow TesticlesTesticles

Meat cuts and by-products:Meat cuts and by-products: Beef:Beef:

– 62 percent as beef cuts62 percent as beef cuts– 24 percent for hamburger24 percent for hamburger– 15 percent as by-products15 percent as by-products

Pork:Pork:– 65 percent of the total is65 percent of the total is

consumed as processedconsumed as processedmeat such as ham,meat such as ham,bacon and sausage.bacon and sausage.

The meat-packing industry provides by-The meat-packing industry provides by-products like cosmetics, glues and products like cosmetics, glues and gelatins. gelatins.

USDA photo/Ken Hammond

History of The Meat History of The Meat IndustryIndustry

Early butchers began killing Early butchers began killing and cutting animals for other and cutting animals for other people outside of their own people outside of their own familyfamily

Meat preservation began with Meat preservation began with the packing of meat in a salt the packing of meat in a salt solution in wooden barrelssolution in wooden barrels

History of The Meat History of The Meat IndustryIndustry

Animals were driven Animals were driven ““on the on the hoofhoof”” until refrigeration was until refrigeration was inventedinvented

Huge meat packing plants Huge meat packing plants developed in the Midwest developed in the Midwest and began processing meat and began processing meat and shipping itand shipping it

History of The Meat History of The Meat IndustryIndustry

As cities grew, small meat As cities grew, small meat shops began to open to the shops began to open to the publicpublic

Animals were driven to the Animals were driven to the railroad railroad ““on the hoofon the hoof”” and and taken to larger cities to be taken to larger cities to be butcheredbutchered

History of The Meat History of The Meat IndustryIndustry

Meat plants were rebuilt Meat plants were rebuilt and/or automatedand/or automated

It became more It became more economical to ship frozen economical to ship frozen meat products than the meat products than the live animallive animal

Overview of the Beef Overview of the Beef IndustryIndustry

Approximately 1.3 billion Approximately 1.3 billion total cattle in the worldtotal cattle in the world

35 million of these are 35 million of these are beef cows in the U.S.beef cows in the U.S.

Segments of the Beef Segments of the Beef Cattle IndustryCattle Industry

Seedstock/Purebred BreedersSeedstock/Purebred Breeders Cow/Calf OperationCow/Calf Operation Yearling/Stocker OperationYearling/Stocker Operation FeedlotsFeedlots Meat Packaging/ProcessingMeat Packaging/Processing WholesalersWholesalers RetailersRetailers ConsumersConsumers

How meat is sold:How meat is sold:

Traditionally sold as sides,Traditionally sold as sides,quarters or wholesale cutsquarters or wholesale cuts

Now mostly sold asNow mostly sold asboxed beefboxed beef

Some large packers nowSome large packers nowprepare consumer-readyprepare consumer-readymeat in vacuum packagesmeat in vacuum packagesready for the supermarketready for the supermarketshelf.shelf.

USDA photo

Beef Cattle BreedsBeef Cattle Breeds Angus (black and Angus (black and

red)red) CharolaisCharolais HerefordHereford LimousinLimousin SimmentalSimmental BrahmanBrahman SalersSalers Texas LonghornTexas Longhorn

ShorthornShorthorn Belted GallowayBelted Galloway Holstein and other Holstein and other

dairy breeds???dairy breeds???

> 250 beef cattle > 250 beef cattle breedsbreeds

Meat InspectionMeat Inspection

The mandatory evaluation The mandatory evaluation of the health status of of the health status of meat animals and the meat animals and the wholesomeness of the wholesomeness of the meat obtained from themmeat obtained from them

Government surveillance:Government surveillance:

Purposes of inspection:Purposes of inspection:– Prevents harmful additives and ingredientsPrevents harmful additives and ingredients– Excludes sick and diseased animalsExcludes sick and diseased animals– Eliminates misleading labeling and packagingEliminates misleading labeling and packaging– Prohibits contaminated and unwholesome Prohibits contaminated and unwholesome

meatsmeats Federal meat inspection is administered by Federal meat inspection is administered by

the Food Safety and Inspection Service the Food Safety and Inspection Service (FSIS) as part of USDA.(FSIS) as part of USDA.

States may inspect meat only for use within States may inspect meat only for use within that state.that state.

Federal InspectionFederal Inspection

Exceptions to federal Exceptions to federal inspection of meat to be inspection of meat to be sold are farmers and sold are farmers and custom/local butchers, custom/local butchers, however, they fall under however, they fall under state inspection guidelinesstate inspection guidelines

CutabilityCutability

The amount of saleable The amount of saleable retail cuts that can be retail cuts that can be obtained from a carcassobtained from a carcass

Dressing PercentageDressing Percentage

Ratio of the dressed Ratio of the dressed carcass weight to the carcass weight to the weight of the live animalweight of the live animal

(Hot carcass weight/live (Hot carcass weight/live weight)X100weight)X100

average=62.5%average=62.5%

Wholesome Meat Act of Wholesome Meat Act of 19671967

All meat must be All meat must be inspected before saleinspected before sale

Humane Slaughter ActHumane Slaughter Act

All animals must be All animals must be immobilized prior to immobilized prior to shackling and bleedingshackling and bleeding

Slaughtering practices:Slaughtering practices:

Humane Slaughter Act (1960) Humane Slaughter Act (1960) requires animals to be rendered requires animals to be rendered completely unconscious before completely unconscious before slaughter.slaughter.

Carcasses are chilled for 24 to 48 Carcasses are chilled for 24 to 48 hours before grading and processing. hours before grading and processing.

Brains, kidneys, tail,Brains, kidneys, tail,sweetbreads, and thesweetbreads, and thetongue are by-products.tongue are by-products.– Sold separately as Sold separately as ““offaloffal””– Important source of incomeImportant source of income USDA photo

ImmobilizationImmobilization

Rendering an animal Rendering an animal unconscious (brain dead), unconscious (brain dead), but the heart is still but the heart is still beating---technically the beating---technically the animal is still aliveanimal is still alive

Methods of Methods of ImmobilizationImmobilization

Mechanical (gun, steel rod Mechanical (gun, steel rod gun, captive bolt gun)gun, captive bolt gun)

Electrical shockElectrical shockChemical (carbon dioxide)Chemical (carbon dioxide)

KillingKilling

The bleeding of an animal The bleeding of an animal until the heart stops until the heart stops beating (Exsanguination)beating (Exsanguination)

Kosher SlaughteringKosher Slaughtering

Butchering according to Butchering according to religious beliefs (Jewish religious beliefs (Jewish Religion)Religion)

Kosher is exempt from the Kosher is exempt from the Humane Slaughter Act Humane Slaughter Act (Immobilization)(Immobilization)

9 Components of Meat 9 Components of Meat Inspection/Facilities Inspection/Facilities

InspectionInspectionSanitationSanitationAnte-Mortem inspectionAnte-Mortem inspectionPost-Mortem inspectionPost-Mortem inspectionProduct inspectionProduct inspectionLab analysisLab analysis

9 Components of Meat 9 Components of Meat Inspection/Facilities Inspection/Facilities

InspectionInspectionControl and Restriction of Control and Restriction of

condemned materialcondemned materialMarking and LabelingMarking and LabelingPest ControlPest ControlSewage and Waste Sewage and Waste

DisposalDisposal

Rigor MortisRigor Mortis

The The ““stiffness of deathstiffness of death”” – the – the stiffening of muscles in a stiffening of muscles in a dead animal due to the lack dead animal due to the lack of energy in the muscleof energy in the muscle

Occurs about 6-12 hours Occurs about 6-12 hours after deathafter death

Rigor MortisRigor MortisEnergy is needed in muscle in Energy is needed in muscle in

order for the muscle fibers to order for the muscle fibers to relaxrelax

When an animal is killed When an animal is killed there is no way for energy to there is no way for energy to be produced because there is be produced because there is no more oxygen entering the no more oxygen entering the bodybody

Rigor MortisRigor Mortis

Rigor mortis can be thought Rigor mortis can be thought of as an irreversible muscle of as an irreversible muscle contractioncontraction

Pre-slaughter death, rigor Pre-slaughter death, rigor mortis, rate of carcass mortis, rate of carcass cooling affect muscle change cooling affect muscle change after deathafter death

Carcass GradingCarcass Grading

Types of Fat include:Types of Fat include:Subcutaneous – fat found Subcutaneous – fat found directly under the skindirectly under the skin

Intermuscular – fat found Intermuscular – fat found between musclesbetween muscles

Intramuscular – fat found in Intramuscular – fat found in the muscles (marbling)the muscles (marbling)

Grading is voluntary …Grading is voluntary …

Establishes and maintains uniform Establishes and maintains uniform trading standardstrading standards

Aids in setting the value of variousAids in setting the value of variouscuts of meatcuts of meat

Carcasses are graded by quality and Carcasses are graded by quality and yield.yield.– Quality grades for beef:Quality grades for beef:

prime, choice, select,prime, choice, select,standard, commercial,standard, commercial,utility, cutter and cannerutility, cutter and canner

– Yield: proportion of usableYield: proportion of usablemeat to bone and fatmeat to bone and fat Microsoft photo

Carcass GradingCarcass Grading

QualityQuality

YieldYield

Quality GradingQuality Grading

Degree of MarblingDegree of MarblingAbundantAbundant PrimePrimeModestModest ChoiceChoiceSlightSlight SelectSelectTracesTraces StandardStandard

Degree of MarblingDegree of Marbling

Quality GradingQuality Grading

MaturityMaturityBone developmentBone developmentButton formation Button formation (ossification)(ossification)

Whiter and flatter rib bonesWhiter and flatter rib bonesA (youngest) -------E (oldest)A (youngest) -------E (oldest)

Appearance of RibsAppearance of Ribs

A- Narrow and oval A- Narrow and oval B- Slightly wide and slightly flat B- Slightly wide and slightly flat C- Slightly wide and moderately C- Slightly wide and moderately

flat flat D- Moderately wide and flat D- Moderately wide and flat E- Wide and flat E- Wide and flat

Maturity contMaturity cont’’d.d.

AABBCCDDEE

9-30 months9-30 months30-42 months30-42 months42-72 months42-72 months72-96 months72-96 months> 96 months> 96 months

Bone MaturityBone Maturity

Yield GradingYield GradingIndicates the carcass Indicates the carcass

cutabilitycutabilityFat thickness between the 12Fat thickness between the 12thth and 13and 13thth ribs ribs

Rib Eye AreaRib Eye Area% kidney, pelvic, and heart fat% kidney, pelvic, and heart fat1 (> muscling)------5 (< 1 (> muscling)------5 (< muscling)muscling)

1212thth-13-13thth Rib Fat Rib Fat

Ribeye AreaRibeye Area

Ribeye areaRibeye area

10 dots=1 sq. 10 dots=1 sq. inin

Lamb Carcass ProcessingLamb Carcass Processing

https://www.dropbox.com/s/143gvs77c2crug8/American%20Lamb%20-%20Fabricating%20for%20Value%20video.mov

Video on JungleVideo on Jungle

https://www.youtube.com/watch?v=h2ppaJwQ9UM

Meatpacking jungle – christy Meatpacking jungle – christy

Why a recall?Why a recall?

PathogensPathogens

- E. coli O157:H7 in ground beef- E. coli O157:H7 in ground beef

- Lm or Salmonella in RTE foods- Lm or Salmonella in RTE foods

• • Undeclared allergensUndeclared allergens

• • Extraneous materials/chemical Extraneous materials/chemical contaminants/residuescontaminants/residues

• • Operating w/o inspection presenceOperating w/o inspection presence

Examples? . . . Examples? . . .

http://ohioline.osu.edu/aex-fact/0251.html

--Wholesale Level Wholesale Level – Product has been – Product has been distributed to a distributed to a

warehouse or distribution center, where it is warehouse or distribution center, where it is NOT under NOT under

the direct control of the producing company the direct control of the producing company (level (level

between the manufacturer and the retailer)between the manufacturer and the retailer)--Retail Level Retail Level – Product has been received by – Product has been received by

retailers for retailers for sale to household consumerssale to household consumers- - Consumer Level Consumer Level – The product has been sold – The product has been sold

directly to household consumers (mail order)directly to household consumers (mail order)

Calling all Consumers!Calling all Consumers!

Recall Release!Recall Release!– Recall Release uses a standard format Recall Release uses a standard format

to provide the public with pertinent, to provide the public with pertinent, descriptive product informationdescriptive product information

– Release is sent to media outlets, public Release is sent to media outlets, public health officials, subscribers, posted on health officials, subscribers, posted on the FSIS website and Twitter.the FSIS website and Twitter.

Recalled Beef Sold in Mass. Recalled Beef Sold in Mass. Whole FoodsWhole Foods

June 12, 2014 – Boston.comJune 12, 2014 – Boston.com

The US Department of Agriculture says The US Department of Agriculture says that Fruitland American Meat, a Jackson, that Fruitland American Meat, a Jackson, Mo. beef company, Mo. beef company, is recalling more than 4,000 pounds of beef due to a potential risk for Bovine Spongiform to a potential risk for Bovine Spongiform Encephalopathy (BSE), also referred to Encephalopathy (BSE), also referred to as mad cow disease.as mad cow disease.

Not all beef is at risk. The bone-in “Rain Not all beef is at risk. The bone-in “Rain Crow Ranch Ribeye” and quartered beef Crow Ranch Ribeye” and quartered beef carcasses bearing establishment number carcasses bearing establishment number EST. 2316 inside the USDA mark of EST. 2316 inside the USDA mark of inspection are currently being recalled.inspection are currently being recalled.

Thursday morning the USDA announced Thursday morning the USDA announced that a Whole Foods distribution center in that a Whole Foods distribution center in Connecticut that serves stores in New Connecticut that serves stores in New England received the potentially tainted England received the potentially tainted beef.beef.

Not all beef is at risk. The bone-in “Rain Not all beef is at risk. The bone-in “Rain Crow Ranch Ribeye” and quartered beef Crow Ranch Ribeye” and quartered beef carcasses bearing establishment number carcasses bearing establishment number EST. 2316 inside the USDA mark of EST. 2316 inside the USDA mark of inspection are currently being recalled.inspection are currently being recalled.

These are branches of the cow’s central These are branches of the cow’s central nervous system along the spine. If the cow was nervous system along the spine. If the cow was infected with BSE, this is the area where the infected with BSE, this is the area where the infected tissues would be located. Regulations infected tissues would be located. Regulations require that they be removed from cattle more require that they be removed from cattle more than 30 months old. It appears that procedure than 30 months old. It appears that procedure was not followed for the beef in question.was not followed for the beef in question.

The USDA has classified this recall as a low The USDA has classified this recall as a low health risk, but a Class II recall: “This is a health health risk, but a Class II recall: “This is a health hazard situation where there is a remote hazard situation where there is a remote probability of adverse health consequences probability of adverse health consequences from the use of the product,” -USDAfrom the use of the product,” -USDA

The bone-in ribeyes roasts, according to the The bone-in ribeyes roasts, according to the USDA, were distributed to two restaurants:USDA, were distributed to two restaurants:

Answer these questions…Answer these questions…

Group of Consumer, USDA, Whole Group of Consumer, USDA, Whole FoodsFoods

Who is at fault?Who is at fault? Time frame?Time frame? Consequences?Consequences? Safety in Future for productSafety in Future for product

Do Now:Do Now:

Log on to the computer and find one Log on to the computer and find one meat product that includes packaging meat product that includes packaging and answer these questions:and answer these questions:

– What were they trying to sell?What were they trying to sell?– How did they reach the How did they reach the

demographics?demographics?– What kind is their niche market? What kind is their niche market?

Do-NowDo-Now

Write down your favorite meat Write down your favorite meat commercial and why?commercial and why?

https://www.youtube.com/watch?v=BafkFntxgPw go meat go meat

https://www.youtube.com/watch?v=2WNdYL8N4zk Jack Link Jack Link

https://www.youtube.com/watch?v=KwaU0YNG3Vo Whole Foods Whole Foods

Who, What, Where, When, Who, What, Where, When, How?How?

What is each commercial marketing?What is each commercial marketing? What were they trying to sell?What were they trying to sell? Who was the audience each was trying Who was the audience each was trying

to reach?to reach? How did they reach the demographics?How did they reach the demographics?

What was the Whole Foods What was the Whole Foods commercial trying to emphasize?commercial trying to emphasize?

AMSAMS Agricultural Marketing ServicesAgricultural Marketing Services

Administers programs that facilitate Administers programs that facilitate the efficient, fair marketing. the efficient, fair marketing.

ensure the quality and availability of ensure the quality and availability of wholesome food for consumers wholesome food for consumers across the country.across the country.

Organic Organic

LabelsLabelsMust include:Must include:

NameName IngredientsIngredientsHandlingHandlingSell by dateSell by dateManufacturerManufacturerNutritional informationNutritional informationweightweight

Grass FeedGrass Feed

““Grass-fedGrass-fed. Grass-fed animals receive a . Grass-fed animals receive a majority of their nutrients from grass majority of their nutrients from grass throughout their life, while organic throughout their life, while organic animals’ pasture diet may be animals’ pasture diet may be supplemented with grain. Also USDA supplemented with grain. Also USDA regulated, the grass-fed label does not regulated, the grass-fed label does not limit the use of antibiotics, hormones, limit the use of antibiotics, hormones, or pesticides. Meat products may be or pesticides. Meat products may be labeled as grass-fed organic.”-AMSlabeled as grass-fed organic.”-AMS

OrganicOrganic

““Organic is a labeling term that indicates Organic is a labeling term that indicates that the food or other agricultural product that the food or other agricultural product has been produced through approved has been produced through approved methods. These methods integrate methods. These methods integrate cultural, biological, and mechanical cultural, biological, and mechanical practices that foster cycling of resources, practices that foster cycling of resources, promote ecological balance, and promote ecological balance, and conserve biodiversity. Synthetic conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and fertilizers, sewage sludge, irradiation, and genetic engineering may not be used.”genetic engineering may not be used.”

Natural Natural

As required by USDA, meat, poultry, and As required by USDA, meat, poultry, and egg products labeled as “natural” must egg products labeled as “natural” must be minimally processed and contain no be minimally processed and contain no artificial ingredients. However, the artificial ingredients. However, the natural label does not include any natural label does not include any standards regarding farm practices and standards regarding farm practices and only applies to processing of meat and only applies to processing of meat and egg products. There are no standards or egg products. There are no standards or regulations for the labeling of natural regulations for the labeling of natural food products if they do not contain food products if they do not contain meat or eggs.meat or eggs.

Components to labelingComponents to labeling

Name of cutName of cut WeightWeight DateDate Cooking assistanceCooking assistance Grade or brandGrade or brand NutrientsNutrients RetailerRetailer Safe food handling instructionsSafe food handling instructions

Appearance of Meat Appearance of Meat Depends OnDepends On

WaterWaterMixes with and binds to the Mixes with and binds to the protein in meatprotein in meat

Free water found on the Free water found on the surface of meat (allows surface of meat (allows bacteria to grow)bacteria to grow)

Appearance of Meat Appearance of Meat Depends OnDepends On

ColorColorType of meat and amount of Type of meat and amount of light in contact with the light in contact with the meatmeat

Reflecting of light from the Reflecting of light from the meat packagemeat package

Appearance of Meat Appearance of Meat Depends OnDepends On

PigmentsPigmentsHemoglobin = red pigment found Hemoglobin = red pigment found in bloodin blood

Myoglobin = pigment found in Myoglobin = pigment found in musclemuscle

The iron in myoglobin combines The iron in myoglobin combines with oxygen to change the color with oxygen to change the color of meatof meat

Appearance of Meat Appearance of Meat Depends OnDepends On

Pigments contPigments cont’’d.d.The different kinds of meats The different kinds of meats have different iron levels, have different iron levels, which is why they are different which is why they are different colorscolors

Color change usually occurs Color change usually occurs from purple – to red – to brownfrom purple – to red – to brown

Appearance of Meat Appearance of Meat Depends OnDepends On

TextureTextureHow the meat feels (cooking How the meat feels (cooking affects this)affects this)

Ratio of Meat:FatRatio of Meat:FatThe amount of fat in meat The amount of fat in meat changes how a piece of changes how a piece of meat looksmeat looks

Meat TendernessMeat Tenderness

Tenderness is the biting or Tenderness is the biting or chewing of meatchewing of meat

Tenderness is heavily Tenderness is heavily influenced by many influenced by many factorsfactors

What Affects Meat What Affects Meat TendernessTenderness

AgeAgeCutCutTenderizersTenderizersWater Water

contentcontentprocessingprocessing

Type of Type of meatmeat

Rigor MortisRigor MortisCooking Cooking

stylestyleMarblingMarblingPackagingPackaging

Variations in tenderness:Variations in tenderness:

Genetics is a big factor.Genetics is a big factor. Species and age – younger animals Species and age – younger animals

are more tenderare more tender Feeding – indirect effect, grain-fed Feeding – indirect effect, grain-fed

animals are younger at slaughter animals are younger at slaughter weightweight

Muscle variations – amount of Muscle variations – amount of connective tissue affects tendernessconnective tissue affects tenderness

Suspension of carcassSuspension of carcass

Variations in tenderness (cont.):Variations in tenderness (cont.):

Electrical stimulation improves Electrical stimulation improves tenderness.tenderness.

Chilling rate – rapid cooling Chilling rate – rapid cooling toughens meattoughens meat

Aging – beef is aged for 7 to 10 daysAging – beef is aged for 7 to 10 days Quality grade – age plays a big Quality grade – age plays a big

factor herefactor here Mechanical – grinding or cubing Mechanical – grinding or cubing

increases tendernessincreases tenderness

Variations in tenderness (cont.):Variations in tenderness (cont.):

Chemical – salt or enzymes Chemical – salt or enzymes increase tendernessincrease tenderness

Marinades – may include salt, acid, Marinades – may include salt, acid, enzymes, alcohol, oil to soften enzymes, alcohol, oil to soften collagen, increase water uptake collagen, increase water uptake and break down connective tissuesand break down connective tissues

Freezing and thawingFreezing and thawing Cooking methodCooking method Carving against the grain improves Carving against the grain improves

tendernesstenderness

Types of CookeryTypes of Cookery

Heat from the cooking Heat from the cooking process denatures (breaks process denatures (breaks down) the protein in meatdown) the protein in meat

Dry Heat Cooking – cooking Dry Heat Cooking – cooking meat with hot, dry air—meat with hot, dry air—includes broil, grill, stir fry, includes broil, grill, stir fry, roast, fryroast, fry

Types of CookeryTypes of CookeryMoist Heat Cooking – cooking Moist Heat Cooking – cooking meat in a closed container meat in a closed container with added water—includes with added water—includes cooking in water and pot cooking in water and pot roastsroasts

Microwave Cooking – rapid Microwave Cooking – rapid cooking of meat by using cooking of meat by using electromagnetic waveselectromagnetic waves

Microorganisms Found In Microorganisms Found In MeatMeat

BacteriaBacteriaYeastYeastMoldMold

These microorganisms can These microorganisms can grow from 40 to 115 degrees grow from 40 to 115 degrees F.F.

Microorganisms Found In Microorganisms Found In MeatMeat

““Life begins at 40Life begins at 40””Most bacteria are killed at Most bacteria are killed at

around 120 degrees F. around 120 degrees F. Pasteurization occurs at Pasteurization occurs at

155-165 degrees F.155-165 degrees F.

Microorganisms Found In Microorganisms Found In MeatMeat

Microorganisms have many Microorganisms have many factors affecting their growthfactors affecting their growth

pH of meatpH of meat Water contentWater content TemperatureTemperature OxygenOxygen Type and quality of packagingType and quality of packaging NitratesNitrates Initial # of bacteria in the meatInitial # of bacteria in the meat

Common Sources of Meat Common Sources of Meat ContaminationContamination

KnifeKnifeAnimal hideAnimal hide Intestinal Intestinal

tracttractEmployees Employees

(hands, (hands, clothing, clothing, health)health)

MachinesMachinesFacilitiesFacilitiesSeasoningsSeasoningsPackagingPackagingStorage Storage

areasareas

Characteristics of Spoiled Characteristics of Spoiled MeatMeat

ColorColorOdor – sweet or sickeningOdor – sweet or sickeningFlavor - rancidFlavor - rancidTexture – sticky or tacky – Texture – sticky or tacky –

liquid coatingliquid coatingDate of packagingDate of packagingFreezer burnFreezer burn

How to Prevent SpoilageHow to Prevent Spoilage

Use proper sanitationUse proper sanitationStore at right temperaturesStore at right temperaturesKeep packages sealedKeep packages sealedCook thoroughlyCook thoroughlyFollow all directionsFollow all directions

Types of Meat StorageTypes of Meat Storage

RefrigerationRefrigerationChill carcasses after killingChill carcasses after killingThe lower the chilling The lower the chilling temperature without freezing, temperature without freezing, the more shelf life is increasedthe more shelf life is increased

Chilling tries to slow down Chilling tries to slow down bacteria growthbacteria growth

Types of Meat StorageTypes of Meat StorageFreezingFreezing

Used for long term storage Used for long term storage (recommended 6 mo. – 1 yr.)(recommended 6 mo. – 1 yr.)

Freeze quickly after slaughteringFreeze quickly after slaughteringCommercial -10 to 20 degrees F.Commercial -10 to 20 degrees F.Home -10 to 0 degrees F.Home -10 to 0 degrees F.Watch out for freezer burn!!!Watch out for freezer burn!!!

Types of Meat StorageTypes of Meat StorageCuringCuring

Adding ingredients to extend the Adding ingredients to extend the shelf life/preserve the foodshelf life/preserve the food

Ingredients include salt, Ingredients include salt, nitrite/nitrate, sugar, water, spicesnitrite/nitrate, sugar, water, spices

Cured meat examples include ham, Cured meat examples include ham, bacon, dried beef, bologna, beef bacon, dried beef, bologna, beef jerkyjerky

Types of Meat StorageTypes of Meat Storage DehydrationDehydration

The nearly complete removal The nearly complete removal of water from foods under of water from foods under controlled conditionscontrolled conditions

The removal of water The removal of water decreases spoilage and decreases spoilage and bulkiness and increases the bulkiness and increases the convenience of the foodconvenience of the food

Types of Meat StorageTypes of Meat StorageVacuum PackagingVacuum Packaging

Storing food by compressing all Storing food by compressing all of the air out of the food sourceof the air out of the food source

Tends to make the meat look Tends to make the meat look purple, which may turn purple, which may turn consumers offconsumers off

Types of Meat StorageTypes of Meat StorageControlled Atmosphere Controlled Atmosphere

PackagingPackagingSimilar to vacuum packaging, but Similar to vacuum packaging, but tries to control the gasses inside tries to control the gasses inside the meat package so bright red the meat package so bright red color remainscolor remains

Types of Meat StorageTypes of Meat Storage IrradiationIrradiation

Uses different kinds of radiant Uses different kinds of radiant energy to destroy living organisms energy to destroy living organisms that would normally spoil foodthat would normally spoil food

Takes the place of chemicals being Takes the place of chemicals being applied to the foodapplied to the food

No radiation is left in or on the No radiation is left in or on the food!food!

Meat PackagingMeat Packaging

The goal of meat packaging is The goal of meat packaging is to keep the meat fresh and to keep the meat fresh and decrease the chance of decrease the chance of spoilage, change in color, or spoilage, change in color, or leaking of water/juices while leaking of water/juices while still making it appealing to still making it appealing to the consumerthe consumer

Types of Packaging Types of Packaging MaterialsMaterials

Saran wrapSaran wrapFoam traysFoam traysFreezer paperFreezer paperAluminum foilAluminum foilVacuum bagsVacuum bags