May 27, 2015 utilization of meat industry by products and wastes 1. Fsis guidance for importing meat, poultry, and egg. Plantbased meat for a growing world the good food institute. Myoglobin colour of meat and haemoglobin colour of blood are the most important types of globulin.
Processed meat products, although in some regions still in their. There has long been a need for a comprehensive onevolume reference on the main types of processed meat products and their methods of manufacture. Meat is either consumed as a component of kitchenstyle food preparations or as processed meat products. Meat products are defined as those in which fresh meat has been modified by any of several processing methods, including curing, comminution, dehydration, fermentation, or cooking simonin, 2012. Meat quality evaluation starts with the quality control of raw meat obtained after slaughtering. Meat products are defined as those in which fresh meat has been modified by any of several processing methods, including curing, comminution. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. For longer periods of time, remove from store packaging and wrap loosely in wax paper or plastic film. Wrap the meat tightly in freezer paper, plastic film, or foil. The color of meat and poultry usda food safety and. To download these products, visit our online catalog at. Meat is one of the staples of a traditional diet in most parts of the world.
This act shall apply to the inspection and certification application of any carcass, offal, meat, meat product or meat byiproduct of act. Spoilage of meat products occurs generally in three types. Before you can legally offer domestic meat and meat products for sale, the meat animal. If you make your own products ensure that you know, and stick to, the exact recipe and make due allowance for variations in mixing and or manufacture. The processing temperature of this canned cured meats is 98 c. Fsis logo food safety and inspection service united states. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process. These regulations may be cited as the meat control importation of meat and meat products regulations, 2001. Meats that are heat processed to make the can contents sterile or commercially sterile as for canned meats for shelf storage in retail stores. This guideline provides information for producers and entrepreneurs who are attempting to direct market their products for the first time. Consumption differences are the result of factors such.
The complete imps series includes the following ten documents. When meat fibers are heated to between 40 and 50c 104 and 122f, myosin becomes less soluble, and hydration of myosin and other muscle proteins decreases. Full list of meat products wholesale supplier of meats, poultry and game james burden smithfield market. If you make your own products ensure that you know, and stick to, the exact recipe and make due allowance for variations in mixing andor manufacture. Objectives examine methods for irradiation,g g curing and smoking meat products examine the variety of meats made available through curing. Meat products handbook is of immense value for meat plant managers or college students pursuing a degree in meat science. Processed meat one of the largest, most diverse aspects of the industry a way small meat. Meat preservationmeat preservation irradiation and curing. Meat is easily spoiled by microorganisms because it contains a lot of nutrient, growth factors etc. The science of poultry and meat processing barbut 23 as brazil and the usa where 44. Meat and meat products detection of colouring agents method using thinlayer chromatography. This meat group is also referred as shelf stable canned meats. Color changes, while meat and poultry are frozen, occur just as they do in the refrigerator. Food safety and inspection service fsis guidance for importing meat, poultry, and egg products into the united states.
Merchandising strategiesmerchandising strategies today, most meat is sold in. Meat may be stored as purchased in plastic wrap for a day or two. Department of animal sciences and industry kansas state university march 1995 more than 200 kinds of sausages, luncheon meats, hams and canned meats are available. In these regulations, unless the context otherwise requires meat products includes comminuted meat which is canned, preserved or.
Meat products includes all types of meat, poultry, and game products, in pieces and cuts or comminuted, fresh and processed. Meat spoilage mechanisms and preservation techniques. Sarcoplasmic or plasma proteins watersoluble proteins consists of many proteins enzymes with rigor and aging myoglobin meat pigment oxidizes color like metal rusting cured with nitrite, light red color activity explain why 1 boiling meat in a beaker. Meat byproducts are parts of slaughtered animals that dont include meat.
Sarcoplasmic proteins are responsible for the metabolism in an animal cell. Therefore, it is essential for the product production to be of the highest quality standards. Care is taken to ensure the accuracy of the information contained in this publication. The following requirements apply to meat processing plants and refer to all processes that take place at the production site. To ensure high quality and legislation fulfillments it is very important to have access to accurate and meaningful quality parameters. To process meat one does not have to have an abattoir on the farm. Fsis is providing guidance to interested parties on steps they can take to ensure meat, poultry, and egg products are imported in compliance with the applicable statutes and. Section 1meatmeat alternates missouri department of. Meat, particularly muscle tissue, is basically a 3component system of protein, moisture, and fat. The book does not reflect any personal experiences of the author, but is based on standards and rules of meat science. Meat and meat products inspection 26 meat means the part of the muscle of any livestock that is skeletal or is found in the tongue, in the diaphragm, in the heart, or in the esophagus, with or without the accompanying and overlying fat, and the portions of bone, skin, sinew, nerve, and blood vessels that.
Keep meat, poultry, and seafood in its original packages until just before using. The manual on the agro processing of meat products contains complete information on the products discussed above and is available from the arc institute for agricultural engineering. Safety of meat and meat products glossary bibliography biographical sketch summary among mammalian species, the meats consumed by humans are primarily from cattle, pigs, and sheep. In most cases, this is a completely new experience for most producers. Retitled to reflect expansion of coverage from the first edition, handbook of meat and meat processing, second edition, contains a complete update of materials and nearly twice the number of chapters. Production of meat products is still based on a high degree of trust. However mla cannot accept responsibility for the accuracy or completeness of the information or. The effects of curing and the chemical characteristics of the different varieties of meat products are also detailed, including enhanced meat, comminuted and reformed fresh meat products, cooked. Spoilage of meat and meat products food microbiology. Eu import conditions for fresh meat and meat products european.
Please practice handwashing and social distancing, and check out our resources for adapting to these times. Some of the major aspects of the book are principles of various preservation techniques, standards and quality control measures for meat, meat food products order, eating quality and sensory evaluation of meat, preservation of poultry meat, utilisation of poultry industry by products, mixed poultry by products meal, structure, composition and. These include lungs, spleen, kidneys, brain, liver, blood, bone, and stomach and intestines freed of their contents. Clean any surface raw meat and poultry packages may have come in contact with. Meat is mainly composed of water and protein, which is flesh of animals such as chickens, sheep, pigs and cattle, and is usually eaten together with other food. Department of food chemistry, regional veterinary and food. Environmental benefits of plantbased meat products. Jan 11, 2012 retitled to reflect expansion of coverage from the first edition, handbook of meat and meat processing, second edition, contains a complete update of materials and nearly twice the number of chapters. As methods for preserving meat were developed, the number of meat product types increased as well. If the color of meat and poultry changes while frozen, is it safe.
The definition for meat byproducts by the association of american feed control officials is. Spoilage and preservation of food encyclopedia of life. Official grade designations will appear in any one or any combination of the following. Muscle proteins in meat become less tender when heated. This authoritative and comprehensive book summarizes. Pdf authentication of meat and meat products nicolai z ballin.
The second step is the estimation of the quality of cooked meat. As methods for preserving meat were developed, the number of meatproduct types increased as well. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediatemoisture products, and the use of certain additives such as chemicals and enzymes. The american meat science association published the original guidelines for meat color measurement in 1991 as a rather obscure document in the 44th proceedings of the recipro cal meat conference. While the volume trade in poultry meat has doubled over the past decade, growth slowed in. Calculation of the meat content in meat products rudolf sevcik, vaclav pohunek, ales rajchl, jan pivonka department of food preservation faculty of food and biochemical technology university of chemistry and technology prague, czech republic abstract analytic investigation of the meat content as a constituent of meat products is described in. Meat and poultry products are chilled immediately after slaughter to acceptable internal temperatures which insure the prompt removal of the animal heat and preserve the wholesomeness of the products. Classifications of processed meat feb 01, 2016 sausages. Understanding customer needs in the meat industry, buchi has designed the first. October 1, 2012 food buying guide 12 section 1 meatmeat alternates 1. Compositional requirements for certain meat products.
If your product does not contain enough meat, or contains a different type of meat to that allowed, you cannot use the description given in the name of product column below. Chemical composition of meat and meat products request pdf. Prevention of spoilage and preservation of food, principally requires exclusion of microbial activity. Wash your hands thoroughly after handling raw meats and poultry or before handling produce and other food items. Contact the meat grading and certification branch for development of verification programs refer to section 1. Until the advent of modern refrigeration techniques, meat spoiled quickly without some type of treatment. Microorganism for soil, water and manure make up the dominant flora of meat. Fading and darkening, for example, do not affect their safety.
Some meat products must have a minimum amount of meat and some can only include certain types of meat. You can only sell meat from these animals if they are slaughtered in a usdainspected. So, you want to market meat products from the animals you produce directly to consumers. Product formulation statement for meatmeat alternate m. The consumption of different types of meat and meat products has substantial effects on peoples health, and livestock production can. The numerous varieties of sausages necessitate several and slightly different processing procedures. China, the leading importer, may cut its purchases by as much as 7. Objectives examine methods for irradiation,g g curing and smoking meat products. Definitions meat is defined as the flesh of animals used as food zhou et al. It is written by the professional for the professional. Freeze drying of meat is a satisfactory process of dehydration preservation due to better reconstitution properties. The factors affecting the shelf life of meat and meat products are summarized in table 2.
Selling meat and meat products uc food safety uc davis. Based on over twenty years experience in the industry, meat products handbook is designed to meet that need. Department of food chemistry, regional veterinary and food control authority, danish veterinary and food administration, soendervang 4, dk4100 ringsted, denmark department of food science, faculty of life sciences, university of copenhagen, rolighedsvej 30, dk1958 frederiksberg c, denmark. Section 1 meatmeat alternates1 section 1 meatmeat alternates 1. There are three main mechanisms for meat and meat products spoilage after slaughtering and during processing and storage. Institutional meat purchase specifications quality assurance provisions the united state s department of agriculture usda through its agricultural marketing service ams develops and maintains the institutional meat purchase specifications imps for meat and meat products. Students acquire knowledge of the use of physical, chemical and biological methods of preserving meat and meat products as strategically important foodstuffs. Meat processing as discussed in this text includes all processes utilized in altering fresh meat except for simple grinding, cutting, and mixing. The meat can come from beef, veal, pork, lamb, poultry or a combination of these sources. The deregulation of the meat industry has resulted in more stock farmers being interested in slaughtering and marketing their own animals.
The global demand for meat and meat products is growing and sale of meat is built on a high degree of confidence on part of the customer. Developing new red meat products value chain benefits greater use of secondary cuts and increased value. Product formulation statement for meatmeat alternate mma productssample template contracting entities must retain a copy of the label1 from the product package in addition to the following information on the. Like meat, fish and other seafood may be spoiled by autolysis, oxidation or most commonly by microorganisms. Handbook of meat and meat processing, second edition. Store meat and poultry products so that fluids cannot leak and contaminate other foods. Additional information beans, garbanzo or chickpeas beans, garbanzo or chickpeas, dry, canned whole includes usda foods no. Direct marketing of meat products purdue extension. If meat has developed these characteristics, it should not be used. Course contents theoretical instruction basic principles of meat preservation. Although this seems a simple analytical system in which to monitor product composition for regulatory compliance, the simplicity quickly erodes when meat is formulated into the broad variety of. Meat products handbook practical science and technology gerhard feiner crc press boca raton boston new york washington, dc woodhead publishing limited cambridge, england iii. Fsis logo food safety and inspection service united states department of agriculture washington, d. Ingredients in processed meat products elizabeth boyle, ph.