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Guidelines for Slaughtering, Meat Cutting and Further Processing

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Guidelines for Slaughtering, Meat Cutting and Further Processing 04/11/2011 Guidelines for slaughtering, meat cutting and further proc… FAO ANIMAL PRODUCTION AND HEALTH PAPER 91 Guidelines for slaughtering, meat cutting and further processing Contents The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. D:/cd3wddvd/NoExe/Master/dvd001/…/meister10.htm 1/227 04/11/2011 Guidelines for slaughtering, meat cutting and further proc… M-72 ISBN 92-5-102921-0 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Via delle Terme di Caracalla, 00 100 Rome, Italy. FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, © FAO 1991 Hyperlinks to non-FAO Internet sites do not imply any official endorsement of or responsibility for the opinions, ideas, data or products presented at these locations, or guarantee the validity D:/cd3wddvd/NoExe/Master/dvd001/…/meister10.htm 2/227 04/11/2011 Guidelines for slaughtering, meat cutting and further proc… of the information provided. The sole purpose of links to non-FAO sites is to indicate further information available on related topics. Contents INTRODUCTION GENERAL HYGIENE RULES FOR FACILITIES, EQUIPMENT AND PERSONNEL IN THE MEAT INDUSTRIES Facilities Equipment Personnel hygiene Routine cleaning of rooms and equipment GENERAL HYGIENE PRINCIPLES FOR MEAT HANDLING Effect of bacterial growth on the shelf-life of meat and meat products Effect of contamination on sensoric properties of meat and meat products Food poisoning TECHNIQUES AND HYGIENE PRACTICES IN SLAUGHTERING AND MEAT HANDLING Equipment D:/cd3wddvd/NoExe/Master/dvd001/…/meister10.htm 3/227 04/11/2011 Guidelines for slaughtering, meat cutting and further proc… Treatment of livestock before slaughter and its impact on meat quality Stunning and bleeding of slaughter animals Scalding and dehairing of pigs (using simple equipment) Skinning of cattle and small ruminants Evisceration Splitting, washing and dressing of carcasses Refrigeration, handling and transport of carcasses and meat MEAT CUTTING AND UTILIZATION OF MEAT CUTS Variations in the sensoric quality of meat Equipment for the meat-cutting operation Beef cutting Pork cutting Lamb cutting Hygiene rules for marketing chilled meat cuts Cooking methods for different meat cuts D:/cd3wddvd/NoExe/Master/dvd001/…/meister10.htm 4/227 04/11/2011 Guidelines for slaughtering, meat cutting and further proc… MEAT AS RAW MATERIAL, NON-MEAT INGREDIENTS AND BASIC TECHNIQUES IN FURTHER PROCESSING OF MEAT Types of animal tissue suitable for meat processing Simple standards of different qualities of meat used as raw material for different product qualities Salt, curing agents, common spices, additives and natural smoke Principles of heat treatment for non-sterilized products Raw or cooked meat products fabricated from entire meat pieces Meat products fabricated from comminuted meat, fat and offal Meat extenders Casings Hamburger-type products Dry sausages Cooked sausages Simple canning Tables Table 1 D:/cd3wddvd/NoExe/Master/dvd001/…/meister10.htm 5/227 04/11/2011 Guidelines for slaughtering, meat cutting and further proc… Effect of initial contamination on the storage life of lean beef Table 2 Relationship between storage temperature and slime development Table 3 Comparative differences in various compositional aspects of market-weight beef, pork and lamb Table 4 Approximate chemical composition of different qualities of raw materials Table 5 Typical concentration of salt in some meat products Table 6 Typical amounts of nitrite and nitrate in cured products Table 7 List of common spices used in sausage seasoning Table 8 Influence of temperature and time of heat treatment on cured-meat colour development in bologna Table 9 Heat treatment of different meat products Table 10 Ingredients necessary for preparing curing brine for manufacturing regular hams, soyand water-added hams and ham imitations D:/cd3wddvd/NoExe/Master/dvd001/…/meister10.htm 6/227 04/11/2011 Guidelines for slaughtering, meat cutting and further proc… Table 11 Raw material composition of regular hams, soy- and water-added hams and ham imitations Table 12 Typical chemical composition of different soy products Table 13 Different diameters of small intestines Table 14 Common composition of hamburger-type products Table 15 Typical composition of some dry sausages and salami Table 16 The most important parameters in manufacturing dry sausages Table 17 Raw materials suitable for manufacturing cooked sausages made of uncooked material Table 18 Casings used in manufacturing cooked sausages made of uncooked raw materials Table 19 Typical composition of different types of cooked sausage made of uncooked raw materials Table 20 The most important parameters in manufacturing emulsion-type cooked sausages made from uncooked raw D:/cd3wddvd/NoExe/Master/dvd001/…/meister10.htm 7/227 04/11/2011 Guidelines for slaughtering, meat cutting and further proc… materials Table 21 Typical composition of cooked sausages made of precooked raw materials Introduction The activities of the meat sector may be divided into three stages - slaughtering, meat cutting and further processing. Each stage involves completely different technical operations which must not be viewed as separate and independent processes. There are significant interactions between the stages and shortcomings at one stage can have a serious negative impact on the product or process in a subsequent stage. They may influence technological, biochemical or microbiological aspects. Improper slaughtering techniques such as faulty stunning, bleeding, skinning, evisceration and carcass splitting can damage parts of the carcass and certain byproducts and make them unsuitable for further use. Poor standards of hygiene during slaughtering or carcass handling result in high levels of mirobial contamination in the meat, thus reducing the shelf-life and adversely affecting the sensoric properties of products fabricated from this raw material. Although controls imposed on the meat industries have become more stringent and effective, improper treatment of slaughter animals and poor meat-handling techniques persist in many meat plants. These problems are evident in many developing countries. Apart from deficiencies in veterinary meat inspection, which is not the subject of this publication, serious shortcomings with regard to general meat hygiene and meat technology can frequently be D:/cd3wddvd/NoExe/Master/dvd001/…/meister10.htm 8/227 04/11/2011 Guidelines for slaughtering, meat cutting and further proc… observed. This is to some extent due to the lack of adequate facilities in the meat sector in developing countries, but carelessness and lack of skills on the part of the personnel involved in meat operations are also important factors. The purpose of these guidelines is to disseminate practical information on meat hygiene and meat technology to meat industry personnel, such as supervisors and extensionists, and to provide the necessary encouragement for improving production in the meat sector and reducing post-harvest losses. The guidelines comprise basic techniques in slaughtering, meat cutting and further processing and the respective hygienic regulations applicable to both the small-scale and the medium-sized meat plants. Adherence to these basic guidelines would contribute to the production and consumption of safe, good-quality meat and meat products. Since there is a wide variety of procedures and products in the meat sector all over the world, some technologies and names of meat cuts and meat products known locally may differ slightly from the terms and descriptions used in this publication. However, the technological, microbiological and biochemical properties of the raw material (meat) do not vary significantly and the guidelines given in this publication can easily be adapted to local conditions. Where appropriate, reference is made to the traditional meat-handling methods without refrigeration, since these conditions are likely to prevail in the near future in many developing countries, particularly in rural areas. On the other hand, in view of the growing populations not only in urban but also in rural areas, refrigeration as a means of meat preservation will become more and more important and information on these aspects is included. Refrigeration of meat will also have a positive impact on the introduction of further processing of meat in developing regions, since refrigerated meat under suitable hygienic conditions is essential for most meat- processing operations. D:/cd3wddvd/NoExe/Master/dvd001/…/meister10.htm 9/227 04/11/2011 Guidelines for slaughtering, meat cutting and further proc… Furthermore, the strict adherence to general hygienic rules in the meat industry can minimize food-borne diseases. These guidelines can therefore also play a useful role in the public health sector. The publication is based on contributions from the following authors:
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