meat processing

Table of Contents

Introduction
Conversion of muscle to meat
- Muscle structure and function
  - Skeletal muscle structure
  - Skeletal muscle contraction
- Postmortem muscle
  - pH changes
  - Protein changes
Properties of meat
- Chemistry and nutrient composition
  - Protein
  - Fat
  - Vitamins and minerals
  - Cholesterol
  - Carbohydrates
  - Water
- Colour
  - Myoglobin content
  - Oxidation state of iron
- Tenderness
  - Meat grain
  - Connective tissue
  - Fat
- Postmortem quality problems
  - DFD meat
  - PSE meat
  - Cold shortening
  - Heat ring
Livestock slaughter procedures
- Preslaughter handling
- Stunning
- Slaughtering
  - Hogs
  - Cattle, calves, and sheep
- By-products
Meat inspection
- Antemortem and postmortem inspection
- Reinspection during processing
- Sanitation
- Facilities and equipment
- Labels and standards
- Compliance
- Pathology and epidemiology
- Residue monitoring and evaluation
Meat grading
Retail meat cutting
- Pork fabrication
- Beef fabrication
- Lamb fabrication
- Veal fabrication
Meat cookery
- Colour changes
- Structural changes
Meat microbiology, safety, and storage
- Food-borne microorganisms
  - Food-spoilage microorganisms
  - Food-poisoning microorganisms
  - Prevention of microbial contamination
- Preservation and storage
  - Cold storage
  - Freezing
  - Vacuum packaging
  - Canning
  - Drying
  - Fermentation
  - Irradiation
  - Curing and smoking

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meat processing: Facts & Related Content

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Facts

Also Known As	meatpacking

Photos

vastus lateralis muscle of sheep

basic slaughtering process; meat processing

Hong Kong: meat vendor

cuts of lamb; meat processing

cuts of veal; meat processing

Staphylococcus aureus

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carcass thaw rigor stunning slaughtering exsanguination evisceration deboning cold shortening carbon dioxide stunning mechanical stunning cereal processing food preservation cheese making fat and oil processing fish processing fruit processing vegetable processing poultry processing food additive cream separator

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