LPT 321: Meat Science (1+1)

PROCESSING OF MEAT

Meat is further processed for the following reasons:

• Modify or upgrade the less noble (less valuable) cuts of meat, together with any edible trimmings of fat and connective tissue removed from the noble (valuable) cuts ; and to make the flavour and texture more acceptable to consumers than they would be if treated only by the simple cooking and serving methods which are appropriate for the noble (valuable) cuts. (Value addition)
• To provide greater choice to the consumers and make them consume more of the same product.
• To provide ready – to cook products or products that require minimal processing (convenience foods) to the consumer.
• To accord preservation to meat exceptionally as in cured and dried meat products – It is a rather ironical and debatable reason, because this is not the universal case and it fact, processing generally makes meat more vulnerable to spoilage, due to increase in surface area, greater handling and potential for temperature abuse.

Types of Meat Products

• Meat products may be classified based on the treatment applied to meat as
• Comminuted Meat Products (Comminution)
• Cured Meat Products (Curing)
• Fermented Meat Products (Fermentation)
• Dried Meat Products(Drying)
• Smoked Meat Products (Smoking)
• Enrobed Meat Products. (Enrobing of the product with batter)
• Barbecued/Grilled or Tandoor Products (Type of cooking)
• A meat product must have at least 50% of lean meat in it.