LPT 321: Meat Science (1+1)

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.