Animal Sciences 550 Meat Processing

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Animal Sciences 550Meat Processing

• Lynn Knipe
• The Ohio State University

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Beef Raw Materials

• rounds
• corned beef, Pastrami, roast beef
• trimmings - higher quality cuts, whole cows
  (except tenderloins), some chucks
• sausage ground beef
• partially defatted tissue
• blood plasma

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Spray-Dried Beef Blood Plasma
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Pork Raw Materials

• hams, (larger) loins, and bellies
• cured/smoked
• picnics trimmings
• sausage
• prerigor shoulders sows
• fresh sausage (color)

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Combo Bin of Fresh Pork Bellies
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Single-Ribbed Bellies (on right)
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Poultry Raw Materials

• Whole breasts (white meat) - uncured roasts
• Thigh meat (dark meat) - cured Turkey
  hams
• Mechanically separated poultry
• lower cost, cooked sausage

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MSP (Mechanically Separated Pork)
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Inserting Frozen Blocks of MSPork into Flaker
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Flaked, Frozen MSPork
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Storage of Meats

• fresh/unfrozen
• lt 7 days _at_ 28 - 30F (lt40F)
• preblended (cured)
• lt72 hrs _at_ 36F
• frozen
• 0 to -20F barrier films
• Frozen How, When, Why?

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Frozen Meat Quality

• Storage conditions (1)
• Freezing method
• slow purge dark color
• Thawing methods
• slowly at refrigd temps
• lt100F water
• microwave tempering

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Frozen Storage Contd

• Condition of meat when frozen
• rancidity bacteria
• refreezing
• Length of storage
• gradual loss of WHC over time

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Raw Material Parameters for Least-Cost

• Bind
• protein quantity quality
• Color
• Moisture Fat Contents
• Cost
• Availability

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