Meat processing pdf

[...]... goes on for further processing, raw meat requires effective refrigeration The collection therefore includes a review of the impact of chilling and freezing on meat quality and ways of optimising the design and operation of the meat cold chain This chapter is complemented by a comprehensive review of current developments in meat packaging Finally, the book concludes with chapters on the processing and quality... trained sensory panels provides the foundation for measuring meat quality, instrumental techniques are essential for effective control during processing Chapter 10 discusses the range 2 Meat processing of on-line instrumentation available, whilst the following chapter considers the important topic of identifying microbiological hazards in ensuring meat safety The final part of the book looks at a range... improve their own market position at the expense of food manufacturers The processing stage itself may include more than one stage In the meat chain, slaughterhouses are only the first step in the processing of the agricultural product Furthermore we have to distinguish here at least between two chains, the fresh meat and the meat product chain Food processors are interested in agricultural raw materials... be rather limited (Becker, 2000) 2.6 Improving meat and meat product quality A prerequisite for the improvement of (perceived) meat and meat product quality is a common understanding of quality between the consumer and the producer In particular, communication to the consumer of quality attributes seems to be the weakest part of quality management in the meat sector Communication is a two-way concept... supply chain (Fig 2.1) in general and the meat supply chain in particular have their own economic interests and goals Consumers would like to pay low prices whilst retailers prefer high prices for 4 Meat processing Fig 2.1 The supply chain for food products food products Retailers would like to purchase at low prices in the wholesale food market, while the processing industry tries to maximise its... types of red meat in regions such as the EU As a result, the questions of what defines meat quality in the minds of consumers, and the ways these quality attributes can be maintained or enhanced during processing, are of particular importance to the food industry This volume addresses these questions Chapter 2 provides the foundation for the rest of the book by discussing what defines meat quality... and the decline in beef sales Von Alvensleben (1995) regards the comparatively low product diversity in the case of meat as influencing consumption patterns Richardson et al., (1993) regard health, taste and concerns over additives as determinants of changes in meat consumption 8 Meat processing In order to take account of the distinction between the subjectively perceived quality approach and the... with personal values In order to consume meat, animals have to be raised and slaughtered Consumer attitudes to Fig 2.4 Per capita meat consumption in the EU Source: Die Lage der Landwirtschaft in der Gemeinschaft: Bericht/Europaische Kommission Brussel 1975–1999 ¨ ¨ Source: ZMP Marktbilanz Vieh und Fleisch 2001, Eier und Geflu ¨gel 2001, Bonn 2001 14 Meat processing methods of production have changed... in Directive 93/43/EEC This directive lays down general rules for hygiene control, covering meat processing though not primary production Food hygiene is defined as ‘all measures necessary to ensure the safety and wholesomeness of foodstuffs’ The HACCP system is made mandatory Member States are able to 20 Meat processing maintain or introduce national hygiene provisions that are more specific than those... suggests ways in which the meat industry can meet consumer expectations more effectively Part 1 considers individual aspects of quality, beginning with a discussion of the factors affecting the quality of raw meat The nutritional role of meat has been a subject of concern to some consumers Chapter 4 addresses such concerns and discusses recent research on the nutritional importance of meat in the modern diet . concludes with chapters on the processing and quality control of such products as restructured meat and fermented meat products. 2 Meat processing 2.1 Introduction:. Quality meat composition and structure 27 3.3 Breed and genetic effects on meat quality 37 3.4 Dietary influences on meat quality 49 3.5 Rearing and meat