All the quality factors demanded by the manufacturer of meat products, retailers and the consumer may not be identical in all respect but all will agree with most important quality characteristics such as tenderness, flavour, juiciness and colour. However, factors influencing these aspect of quality are Species, breed ,sex and age. Management of nutrition on which the animals are reared, physiological and pathological of the animal prior to slaughter, method used for slaughtering, storage conditions under which meat is stored before sales and finally methods and degree of cooking. Consumer or retailers required a cut with highest proportion of best quality cuts or the minimum of waste eg . bone parts and the maximum from a given carcass. Meat products requires carcass best suited for its own purpose..
TRANSPORTAION
Obtaining the best from animals starts with the nature of its transportation to the site of slaughtering or abattoir. Transportation by rail, roads or trekking to abatoir affect the quality of beef.Actions such as loading or unloading, bruising,increase in fear and exhaustiomà can lead to subsequent loss of quality.
LAIRAGE
Rest animal prior to slaughter for 48 hr (not fixed) to recover from travel exhaustion. Feed animals with molasses - (sucrose concentration) to produce glucose to metabolise and yield milk or excess water to wash or flush the Intestine to reduce microflora.
SLAUGHTERING
The best civilised method of killing animals is by first a (stunning effect) - knocking with hammer - anesthetic type then the animal is bled and dressed - refrigerated for 4 - 14 days at 0-40 degree centigrade for ageing and naturing.
Storage temperature is 0- 2 degree centigrade higher temperature quickens maturity and increase microbial growth.
KEEPING QUALITY
Time and Temperature relationship.(deg.centigrade)
0-2 °C--- 2-3weeks
7°C --- 5-6 days
13° C -- 2-4days
20°C --2 days
43°C ------1 day, spoilage is evidence but can be prevented by antibiotics eg. Formaldehyde vapour.
SPOILAGE ASSESSMENT OF FLESH FOODS.
---- Breakdown (deamination) of proteins producing Ammonia NH3, insole, H2S, skatone.
----- Formation of trimethlamine (TMA) due to bacteria.
---- Formation of dimethylamin (DMA)
---- Formation of Ammonia from Urea - bacteria activity.
--- Spoilage ( oxidation of fat - hydrolysis of FFA - rancidity.
CURED PRODUCTS
CURING - A process used in keeping the quality of meat, fix the colors and improve flavors.
Types of curing:
----Dry curing.
---- Pickling cure - Salting may allow to penetrate.
---- Injection curring - muscle injection.
----- Direct addition - Minsed meat direct addition of curing ingedent.
CURRYING INGREDIENTS
--Salt - (sodium chloride) decreases water activities reduce microbial growth ,increase shelve life and improve flavors inhibitory effect on Clostridium Botulinum.
--- Nitrite - Source of Nitrites which provide antimicrobial properties and improve colour, flavour and it is antioxidant.
--- Sugar - Reduce harshness of salt ,improve flavour/colors.
---- Phosphate - Reduce moisture loss and improve firmness.
--- Ascorbic - speed colour reaction and increase stability.
CANNED MEAT SAFETY
-- Heat Processing - To destroy the heat resistant spores of Clostridium botulinum 1×10 (11)
PH of cured meat falls between 5.5 -- 6.6 limiting PH for Clostridium botulinum is 4.6 -5. While storage temp.is 22 ( degcet)will prolong the shelvelife.
SOURCES OF CONTERMINATION
-- During slaughtering.
Skinning.
Evisceration -removal of offal-intestine
--Dressing
Minimizing contamination
High standard of hygiene from lirage to final storage
--Good abattoir design and operations.
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