ABSTRACTION

This internship was carried out in Rubavu district especially in RUGARI

Meat processing Ltd in the period of one month and a half from 08th
August 2022 to 15th September 2022.

The main objective of internship was to link the theoretical knowledge

learnt in class with the practical on the field that enable the participant
to contribute technically to solve common consumer's problems that
facing in different butchers where they don't know the functions of
every single meat and how to store meat in good condition without
contaminations To ensure food security, good quality and large quantity
of products from meat.

This can only be achieved if there is knowledge about the proper

techniques for meat and meat products production improvement
practices.

General introduction
Meat is a skeletal muscle and its associated tissues derived from
mammalian, avian, reptilian, amphibian, and aquatic species commonly
harvested for human consumption. Meat processing is a process of
preserving meat by smoking, curing, or salting, or with the addition of
chemical preservatives. Triming is a process of removing all unwanted
parts from meat for instance fats, sinews, skin etc. The removed parts
are called trimmings and are used for making stocks, soups and sauces.
Deboning is the process of removing bones from meat, poultry, or fish
before cooking. Grinding machine: is a machine used in process of
crushing meat into small particles. Blending machine: is a machine used
in blending meats used in production of cooked sausage. Stuffing
machine: is a machine used to stuff meat into casing.

ABOUT RUGALI MEAT PROCESSING

Rugari Meat Processing Ltd is also a subsidiary company under APTC
with independent management team that runs its day-to-day business
activities. It is fully engaged in animal rearing and meat processing
activities.

It is located at Nyarugunga, Kicukiro District where its main processing

facility is built. Rugari has an abattoir for cattle slaughtering in Bugesera
District and three production unit – one at Rubavu District , second in
Rusizi District and the third in Kicukiro District typically selling fresh cuts
and sausages.

The company intends to scale up its business activities through

establishment of business representatives/ agents in all the 30 Districts.
Besides Rugari expansion plans, the shareholders envisage to launch
three new business activities in the next 7 years namely :

(i) Poultry farming and abattoir for chicken ;

(ii) Casing processing factory to produce a large variety of sausages

from animal intestines ; and

(iii) Animal based cooking oil production – from animal fats.

OBJECTIVES OF INTERNSHIP
MAIN OBJECTIVES
To link the theoretical knowledge learnt in class with the practical on
the field in different domains such as meat and meat products
technology and nutritions and the Science behind.

MY SPECIFIC OBJECTIVES
To familiarize with the field activities by realization of different
activities in meat processing.
To know the different challenges on the work place and to know how to
solve them as food biotechnologist.
To improve the skills about meat, meat products and its specific quality
and control.
To improve my interpersonal communication and my self confidence
related to my option of food biotechnology.

Types of meat
1. Red meat: meat that is red when raw, for example beef or lamb. So,
in RUGARI Meat processing they prepare red meat from beef.

2. White meat: pale meat such as poultry, chicken, veal, turkey, and
rabbit. Rugari meat processing prepare white meat of chicken and pork

3. Dark meat: the meat that comes from the legs and thighs of chickens,
turkeys, ducks

Preparation of meat and meat products

A.For Beef
1.Deboning beef carcass

Put on lab coat, clean your hands clearly, put every materials you will
use in deboning beef carcass on the table, Hang beef carcass on hook,
and by using knife separate carcass into its parts; round, loin, rib and
chunk (forequarter and the hindquarter).

A. Ribs

Ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas
of beef cattle.

B.Loin

Loin is that part of an animal lying between the upper part of the
hipbone and the last of the false ribs on either side of the backbone.
Loin has two types of meat which are tenderloin and sirloin. Loin cuts
are tenderloin by using knife, and strip steak, T-Bone and porterhouse
Steaks using cutting saw machine.

C. Forequarter

The major wholesale cuts fabricated from the forequarter are the
chuck, brisket, foreshank, rib, and shortplate.

D. Hindquarter

Beef Hindquarter you get Silverside (Corned Beef), Topside, and Flank
Steak

E. Round
The round is divided into cuts including the eye round, bottom round,
and top round

2.Triming
After deboning beef carcass, red meat been prepared using knife or
machine by removing unwanted parts of meat like fats from boneless
meat.

B. Deboning and triming pork carcass

Pork, needs to be trimmed and deboned by removing skin, bones and
other unwanted parts. Cutting board is used as a durable board on
which to place pork for cutting. That boneless pork chops is eaten both
freshly cooked and preserved. For instance, pork sausage, Jambo and
so on are the products of pork.

Sausage making
A. Beef sausage

In making beef sausages use the following: in 1kg of beef, 10g of

pepper, 15g of garlic, 2g of black pepper, 2g of white pepper, 2g of
mixed, 3g of phosphate, 10g of salt(NaCl) and nitrite, 0.2 g of
monophosphate glutamate. In one kilogram of salt you put in 15g of
nitrite.

Put beef, spices and all ingredients in mechanical mixer, and mix it
together, after that put that mixture in Grinding machine and crush it to
small particles.
After crushing, put it in electrical mixer and mix that solutions. Putting it
in stuffing machine which is used to stuff that mixture in casing. Then
smoke it in smoker house about one hour and a half then store it.

B. Pork sausage

In making pork sausage in one kilogram of meat, use 0.6kg pork and
0.4kg beef, 10g of pepper, 15g of garlic, 2g of black pepper, 2g of white
pepper, 2g of mixed, 3g of phosphate, 10g of salt(NaCl) and nitrite, 0.1
g of monophosphate glutamate.

Take that beef, pork, spices and ingredients in mechanical mixer, and
mix it together, after that put that mixture in Grinding machine and
crush it to small particles.

After crushing, put it in electrical mixer and mix that solutions. Putting it
in stuffing machine which is used to stuff that mixture in casing. Then
smoke it in smoker house about one hour and a half then store it.

N.B: Some people doesn't consume pepper, so during preparation of

Beef or pork sausage, either you add pepper or don't add it.

C. Preparation of cooked sausage

Meat used in production of cooked sausage is pork. In 1kg of pork, use

15g garlic, 2g white pepper, 5g mixed, 6g phosphate, 16g of salt and
nitrite, 2g muscarde, 1g monophosphate glutamate, 0.1g publica, 300g
of ice.

Take that pork, spices and ingredients except ice in mechanical mixer,
and mix it together, after that put that mixture in Grinding machine and
crush it to small particles. After crushing, put it in electrical mixer and
mix that solutions and then take it into blending machine and blend it
with ice.

After blending, put that solutions in stuffing machine which is used to

stuff that mixture in narrow. Then heat it in 85 degree Celsius about
two hours and a half. After that you can consume it or store it in cooling
room.

Recommendations
We studied a lot in RUGARI Meat processing Ltd Rubavu Branch, and
its a pleasure to have that chances but it can be better if they build
Slaughter house so that can help to get carcasses on time.

Reference
1. Toldrá, F. (Ed.). (2010). Handbook of meat processing. John Wiley &
Sons.

2. Reagan, J. O., Acuff, G. R., Buege, D. R., Buyck, M. J., Dickson, J. S.,
Kastner, C. L., ... & Sofos, J. N. (1996). Trimming and washing of beef
carcasses as a method of improving the microbiological quality of meat.
Journal of food protection, 59(7), 751-756.

3. Sukhenko, Y., Sukhenko, V., Mushtruk, M., Vasuliv, V., & Boyko, Y.
(2017). Changing the quality of ground meat for sausage products in
the process of grinding. Восточно-Европейский журнал передовых
технологий, (4 (11)), 56-63.