Meat Techonglogy

Prof. Zhao Zheng

Department of Food Science and Engineering
Zhao Zheng@tust.edu.cn
 Resource for Meat Learning
z Self-driven, web-based course, Check BBS of Food Technology
Pronciples regularly!
z Meat processing http://www.ag.ohio-
state.edu/~meatsci/as55502.html
z Handbook of Food Product Manufacture Free Download
http://depositfiles.com/en/files/4468639
z Food Technology texbook(Chinese)
z Lawrie’s meat science
z Journal of Food Science
z Journals of Meat Industry (Chinese)
 History of Meat Processing
z “Wine pool, meat forest” means well developed
wine processing and meat pickling and drying
in Chinese Shang Dynasty.
z Ham, La Chang, salted meat are very popular
in south China with a long history. Jinhua ham
traced back to A.D. 618-907, Tang Dynasty.
z Sausage - first product，got idea from
intestines.
z Homer’s Odyssey - 9th Century B.C.
z Greek writers – Salami, Salamis, e. coast of
CyprusLatin salsus - salted meat
z Bologna-Monks in monasteries crushed pork in
mortars
z European influence
zFrankfurters –frankfort,
germany
zWieners – Vienna, Austria
zBologna - Bologna, italy
zGenoa salami – Genova, italy
zCorned beef – old word “korn,”
granular salt used to cure
z North American influence
z Hot dog & hamburger (in buns)
z Jerky - native Americans
Meat Morphology and Chemistry
Three Mucles
z Skeletal muscles, mainly
consumed and processed
z Smooth muscles, stomach
z Heart muscles, cardiac
muscles
 Myofilament

Nerve
Muscle Diagram Actin
flilaments

Bundles

Connective Myofibers
tissues
 Muscle Components
z Moisture – 60% to 72%
z Protein – 10% to 20%
z Fat – 4% to 22%
z Ash - 1%

Fat inside and around muscle tissues

 Moisture
z ≥65% muscle composition
z 3.6 : 1 (moisture: protein ratio)
z Enhances protein extraction,
affects texture
z Major yield factor
z Muscles dry out with age, lose
moisture
z Water holding capacity (WHC),
original + added in processing.
 Muscle Proteins
z Contractile Thick filament,
myosin
proteins
z Sarco-plasmic or
plasma proteins
z Connective
tissue proteins

collagen Thin filament,

actin
 Postmortem Effects on WHC
Actomyosin formation lower WHC

relax

contraction
 Contractile proteins
z Salt-soluble proteins
z Actin & myosin vs. Actomyosin
Prerigor vs. Postrigor

Activity: Add 1g salt to 50g

minced meat, and agitate
for 5 minutes, what will
happen and why?
Massager for
extraction of salt
soluble protein
 Contractile proteins
z Denaturation:
¾ By heat
¾ By low (acidic) pH
¾ Binds water & traps fat
¾ Changes product texture
¾ Help human digestion
 Chain
Protein
open
chain

water

Coagulate to
network

fat
 Heat-induced aggregation of myosin

0 10 min at 40oC 20 min at 40oC

*Yamamoto, 1990
Sarcoplasmic or Plasma Proteins
z Water-soluble proteins
Activity
z Purge, drip or blood (1) Boiling meat in a
beaker.
z Consists of many (2) Observe a piece of
defrost meat.
proteins
(3) Wash a piece of meat
zEnzymes - with rigor Explain why

and aging
zMyoglobin - meat
pigment
Myoglobin
 Myoglobin

z 95% of muscle iron

z Oxidizes - color
fades, Like metal
rusting
z Cured with nitrite
Myoglobin Content of Selected Muscles
mg/g
Chicken white meat 0.05
Chicken dark meat 1–3
Pork and veal 1–3
PSE pork 1–3
Beef (A maturity) 4–10
Cow beef 15–20
Beef hearts 20–30
W hale muscle ~ 40

Find detailed
explanation in
our BBS
 Connective Tissue Proteins
z Most abundant animal protein (e.G., Collagen)
z Transmits force of contraction
¾Tough & salt insoluble
¾Three concentric tubes
z Affects texture
Connective Tissue Proteins
z Moist heat -softens
z Dry heat - toughens
z Heat - particles turn clear
z Low pH - turn white
z Functionality of finely chopped Connective
tissues
 Fat
z Most variable component
What about our diet?
z A variety of fatty acids
z Diets affect fatty acids
– Saturated vs. unsaturated -
melting points
–Mixing/chopping
temperatures
Affecting –Development of rancidity
processing
 Fat – important for:
zFlavor, Characteristic flavor of meat
zProduct texture
zProper growth & development of
children
zProduct cost reduction
Without fat, all
meats taste almost
the same.
Fatty Acids of Beef, Lamb, Pork
and Poultry

Fatty Acid Beef Lamb Pork Poultry

Palmitic 16:0 29% 25% 28%

Stearic 18:0 20% 25% 13%
Oleic 18:1 42% 39% 46%
Linoleic 18:2 2% 5% 12%
 Fatty Acids of Beef, Lamb,
Pork and Poultry
Fatty Acid Beef Lamb Pork Poultry

M.P. (°F) 104-122 111-124 82-118 88-91

(overall)

Backfat (°F) 90-111 90-115 86-104

Kidney (°F) 104-122 111-124 111-118

Oxidation of Fatty Acids
Initiation: • Propagation/autoxidation:
Unsaturated fatty acids
plus
O2, UV light, metal ions
produce
Reactive free-radicals
– Free radicals +
oxygen produce
peroxides
– Peroxides produce
aldehydes & ketones
(flavors)
 Termination & Block
z Run out of unsaturated fatty acids
z Block by adding antioxidants (before
peroxides are formed), such as:
z BHT, BHA, propylgallate, citric acid, nitrite,
phosphates, and natural antioxidants (spices,
etc.)
z Warmed Over Flavors (WOF) Phospholipids
coming in contact with iron & oxygen upon
cooking of lean meat. Less reported in China.
 Meat Unit Operations
zSlaughter and rigor mortis, aging
zCutting
zFormulation
zSize reduction, mixing and emulsion
zCuring & Fermentation
zSeasoning
zStuffering
zThermal processing & Refrigeration
Slaughter and Rigor Mortis

Animal Edible Muscle Tissue

Muscle Meat
Slaughter and Rigor Mortis
 Flashes about Slaughter
‡ Meat Processing Today
http://www.youtube.com/watch?v=UwPlQDAKbE4&fea
ture=related
‡ Cattle Slaughter
http://www.youtube.com/watch?v=pEAtaLp137E&featu
re=related
‡ Pig Slaughter
http://www.youtube.com/watch?v=BByBg264MRk&feat
ure=related
 Rigor Mortis
z The process in converting muscle to meat.
z The circulatory system will no longer deliver
oxygen and nutrients to the muscle cells.
z The cells will continue to produce energy (ATP) by
breaking down glycogen reserves, which
produces lactic acid, dropping the pH to 5.2-5.6.
z When cells can not produce more ATP the muscle
contracts 1 last time. Prevents Actin and myosin
filaments to slide over each other.
 Activity
• Take an alive fish, such as carp, out of
water.
• Observe the toughness of fish body for
every one hour and record the changes.
• Explain the phenomena and make
suggestion for traditional Chinese cooking.
 Cutting
z Trim undesirables
z Better utilization
z Value added
z Manual work with
mechanical tools
z Meat separators
z Meat restructure

Flash: Beef cutting

http://www.youtube.com/watch?v=r3GLnhFcpho&
feature=related
Mechanically Separated Pork being made from
pork bones
 Formulation
z Least cost formulation under the constraints of
consumer acceptability and regulations. A typical
problem of linear programming.
z Meat selection
z Ingredients apart from meat
z Seasoning
z Processing technology, flow sheet, equipment,
etc.
Spices, Seasonings and Flavorings

z Spices
– natural plant parts
z Seasonings and Flavorings
– mixtures of spices
– natural or artificial? MSG
 Taste
• Regions of the tongue
– sweet – tip
– salty –front sides
– sour –rear sides
– bitter –across
rear of tongue
Balance of Taste Sensations and
Flavors
z Better to balance taste sensations across the
tongue, not confined to one area
z Difficult to distinguish individual flavors
z Provides a uniqueness that is difficult to copy
 Spice Characteristics
z Mustard: Number one spice used in meat products.
z Black/white pepper: Most important spice, because of its quick
pungent flavor.
z Red pepper: Used for its throat heat
z Paprika: Used for coloring in some products.
z Coriander: Used for its aromatic flavor.
z Nutmeat/Mace: Used for its pungent flavor.
z Garlic: Used for its fat soluble flavor in beef and lamb products.
z Chili: Used for its roasted flavor in Tex-Mex products.
z Fennel: Used for its licorice flavor in Italian products.
z Sage: Used in fresh pork products.
z Ginger: Used for its warm bitter flavor. More important in meat
products is its ability to minimize burping.
 Know More about Spices
z Food Info http://www.food-info.net/uk/index.htm
z Encyclopedia of Foods
http://rapidshare.com/files/107905681/Encyclopedia_
of_Foods.pdf
 Binders & Extenders
z Starches
• native & modified
• potato - gel temp./cook temp.
• 3 1/2% limit (WHC)
z Carrageenans (Kappa)
• 1.5% in hams
• 149ºF to dissolve
• sliceability
z Flours
z higher protein content
z lower WBC
z pasty flavor, if not fully cooked
 Non-Meat Proteins
z Soy isolate
¾90% protein, 2% restriction, salt is detrimental to
hydration
z Soy concentrate
¾ 70%~85% protein, flavor problems
z Soy flour – TVP 50%~65% protein
z Chemical hazard - allergen
zMilk proteins
¾ Caseinate - binds fat & heat stable
¾ Whey proteins - add with fat
¾ Ca-reduced NFDM - good binder, half caseinate
¾ Chemical hazard - intolerances
Soy Protein Products in Meat
A Gel Made from Konjac Flour, Isolated
Soy Protein, Trisodium Phosphates and
Water
 Curing
z Function including: seasoning,
texture color development, and
preservation
z Ingredients: salt, nitrate and nitrite,
sugar, isoascobic acid, sodium
triphosphates
z Methods: dry salting, brine injection

Add nitrite
in chopping
Meat color with pH
 Sodium nitrite
• Cured color and flavor
• Pro- and antioxidant
• Prevents botulism
 Left: Meat
chopped
without nitrite

Right: Meat
chopped with
nitrite
Curing Reactions
 Phosphates
z Increase pH
z Increase WHC
z Antioxidant - chelates cations (Fe++, Ca++, etc.)
z Na+ and k+ salts - 0.5%
z Soapy flavors & color problems

z TetraNa+pyro - v. alkaline, but hard to issolve

z Na+tripoly – alkaline, most commonly used type.
z Na+hexameta - neutral
z Tripoly & hexameta- brines
z Na+acid pyro - cured color
 Size Reduction
Chopping

http://www.kochequipment.com/site/equipment/pro
duct_info.php?id_product=350&id_industry=10&id
_category=150
Grinding/mixing
 Dicer

Flash:
http://www.kochequipment.com/site/equipment/product_info.php?id_product=5
5&id_industry=1&id_category=146#
 Stuffing

• Flash
http://www.kochequipment.com/site/equipment/product_info.php?id_
product=11&id_industry=1&id_category=18#
 Thermal Processing
Two Purposes
zEnhancement of desirable texture, flavor
and color development
zReduction of microbial content

Two Types
zPasteurization: ＜100℃ Internal
temperature
zSterilization:＞100 ℃
Sterilization
Canned Meat and Containers
Pasteurization
Stuffed Product Entering
Continuous Oven
Continuous Conveyor Oven
 Effects of Smoke
z Color - carbonyls
z Flavor (surface) - phenols
z Antimicrobial - phenols
z Set skin - organic acids
z Polycyclic aromatic hydro-
carbons (PAH) - high
generation temperatures
 Liquid Smoke
z Environmentally friendly
z Natural smoke is captured in acidic solution.
Also considered natural
z Atomized or dipped
z Now very close to natural smoke taste/aroma

Smoking Salmon
http://www.youtube.com/watch?v=Bh_BCI1y
rfs&feature=related
Chilling Ready-to-Eat Meat Products
(Stabilization)
zReduce pathogen growth
z Clostridium perfringens
zPrevent toxin production with spore formers
zImprove peelability, product appearance, yields.
 Cooling Methods
z Air chilling
z Holding coolers
z Blast chillers
z Intensive chilling
z Liquid chilling: water,
brine, glycol
z Cryogenics
“Intensive”
Air Chiller

Liquid (Brine)
Chilling
Brine Chiller
 Technology compound unit
operations
Ham Sausage as an example

Meat Cut Cure Formulation

Chopping Mixing Stuffing Cooking
Smoking Refrigeration
Hot dog: http://www.youtube.com/watch?v=moM1s3cltTc&feature=related
Bacon http://www.youtube.com/watch?v=e0DbcUUO-hI
Ham http://www.youtube.com/watch?v=2-rLKBczM8M
Chinese ham http://202.116.160.122/eol/jpk/video/rm.jsp?filepath=food/hum.rm&width=384&height=288
Chicken http://www.youtube.com/watch?v=cL4wE84JZL4&feature=related
 Surimi Making Flowchart

水产加工： http://www.elgolfo.cl/video_in.htm
Surimi and Surimi Seafood, http://depositfiles.com/en/files/pmrsfqp83
 Chicken Processing
Fried Chicken Steak
• Chicken→Trim →Cut →Seasoning
→Breading → Frying →Cooling →Freezing
→Frozen
Smoked Whole Chicken
• Chicken→Trim→Seasoning →Curing→
Smoking →Cooling →Vacuum Packing→
Refrigeration
•
 Meat Products
z Chinese Products – Tour Supermarkets
z USA Meat Products http://www.ag.ohio-
state.edu/~meatsci/as555/555Au2008/555_02ProductTypes08.ppt
z Meat In Asia SE: Meat processing technology for small- to medium-
scale producers
http://www.fao.org/docrep/010/ai407e/ai407e00.HTM

Assignments: Tour supermarket meat product section,

investigate the varieties of meat products and think
that how they are made. Could you compound the unit
operations for one or more meat products?
 Flashes for Meat Products
„ 西式肉品加工http://v.youku.com/v_show/id_XMzYyMzUwODA=.html
„ Bacon: http://www.youtube.com/watch?v=e0DbcUUO-hI
„ Ham: http://www.youtube.com/watch?v=2-rLKBczM8M
„ Chiken:
http://www.youtube.com/watch?v=cL4wE84JZL4&feature=related
„ Sausage:
http://www.youtube.com/watch?v=moM1s3cltTc&feature=related
„ Canned fish
http://www.youtube.com/watch?v=UxS1hf_jTRY&feature=related

Assignment: View the flashes and draw

technical flow sheet for each product.
 Summary
z Science tells us why, what underneath the operations
z Unit operation tells how to analyze a complex process,
where we start.
z Technology tells us how to compound science and unit
operation into a product and process.
z Engineering tells us what equipment used in a large
scale production not only in lab.
z Marketing tells us whether our thinking and practice are
accepted by consumer and shall we survive and grow.
z History and culture help us understand the above.