ANIMAL HUSBANDRY INFORMATION

PROCESSING AND VALUE ADDITION

Meat Processing

Meat of different food animals

Colour of meat and fat of different animals

Preservation of meat products

Prior to slaughter, meat of normal healthy animals are free of bacteria. However meat can become contaminated at any moment from the time of the death till it reaches the consumer. The different sources of contamination are skin/ hide, gastro-intestinal tract, water, air, all surfaces coming in contact with meat, vermins, pests, transport carrier, hands of meat handler etc. High temperature and humidity in the tropics favour the physical, chemical and microbial changes in fresh meat products resulting in spoilage. Therefore preservation is inevitable. The methods currently in use include refrigeration (chilling and freezing), thermal processing, dehydration, freeze drying, salting, curing, smoking, direct microbial inhibition by irradiation and chemical preservation.

Refrigeration is the simplest method of preservation. In commercial practice chilled storage is at 0-4°C and freezing at –18 to –40°C at a relative humidity of 85 – 90 %. Meat to be frozen should be packed and quickly frozen to maintain its quality. Avoid slow freezing. Refrigerated thawing at a temperature below 7°C may be considered as the best method and do not refreeze after thawing. Fresh meat should be chilled below 15°C only after the onset of rigor mortis. Hold the fresh meat immediately after slaughter at a temperature between 15-20°C till the onset of rigor mortis and only thereafter to 0-4°C to avoid cold shortening or development of toughness of meat.

Thermal processing: Canning is the common method of thermal processing by which meat enclosed in airtight container is subjected to 115°C for commercial sterility so that the canned products can be stored without refrigeration. Pasteurised canned products are to be refrigerated.

Last updated: 1-3-2007