Principles of Processing Meat

PRINCIPLES OF PROCESSING MEAT

  • Four primary factors to be attended to in processing of meat
  • Moisture. The natural moisture content of the lean meat, and any liquids added in the recipe, should be retained to a consistent optimum extent during  the manufacturing process - bearing in mind the interests of both yield  and product quality , through the stages of distribution, storage and eventual cooking by the consumer.
  • Fat. The natural fat content of the meat and any extra fat which the product is designed to incorporate should similarly be retained to a maximum or optimum extent throughout.
  • Connective Tissue. Where the product contains any of the tougher connective tissues, there should be presented in some more acceptable form Cohesion.
  • The product should retain its physical integrity.
Last modified: Tuesday, 10 April 2012, 11:31 AM