Upload
others
View
4
Download
0
Embed Size (px)
Citation preview
Meat Processing 3Technology
A webinar presented by:
Dr Andy Bowles
Attendee Notes
20/02/2018
1
Meat products 3Meat processing technology
Types of meat product
MeatPreparations
Burgers
Sausages
Kebab
Cured Meatpieces
Cured rawmeat
Curedcooked meat
Raw-cookedmeat
Frankfurters
Meat loaf
Pre-cookedcooked
products
Blackpudding
Liversausage
Fermentedsausages
Salami
Driedproducts
Biltong
Jerky
Monitoring technology
20/02/2018
2
Common processes used by meat industry
Heat treatment Lowering of water activity (aw) Reduction of pH Use of chemical preservatives Use of modified atmospheres
Hurdle technology
aw values for limiting microbial growthMICROORGANISM aw
Pseudomonas 0.93E.coli 0.93Salmonella spp 0.91 – 0.95Listeria 0.93Clostridium botulinum (proteolytic) 0.94Clostridium botulinum (non-proteolytic) 0.97Clostridium perfringens 0.93 – 0.95Bacillus species 0.90 – 0.95Staph aureus 0.86 – 0.90Most yeasts 0.87 – 0.90Most moulds 0.80 – 0.85
Typical aw values for meat products
PRODUCT aw RANGEFRESH MEAT 0.99 (0.99 – 0.98)COOKED HAM 0.97 (0.98 – 0.96)RAW – COOKED SAUSAGES 0.97 (0.98 – 0.93)LIVER SAUSAGE 0.96 (0.97 – 0.95)BLOOD SAUSAGE 0.96 (0.97 – 0.86)RAW FERMENTED HAM 0.92 (0.96 – 0.80)RAW FERMENTED SAUSAGES 0.91 (0.96 – 0.70)DRIED MEAT 0.70 (0.90 – 0.60)
20/02/2018
3
Water activity – Internal chamber
Water activity – Internal chamber
20/02/2018
4
Reduction of pH
Reduction of pH
PRODUCT pHRaw fermented sausage 4.5 – 5.2Beef 5.4 – 6.0Pork 5.5 – 6.2Canned meats 5.8 – 6.2Biltong 5.8Ham 5.9 – 6.1Black pudding 6.5 – 6.8
(
pH Meters(ETI https://thermometer.co.uk/)
20/02/2018
5
Typical fermentation processUsing starter cultureDAY REL. HUMIDITY TEMP ºC aw pH1 92 23 0.95 5.802 92 23 0.95 5.703 91 22 0.94 5.404 90 21 0.93 5.205 89 21 0.92 5.007 87 20 0.90 4.809 85 19 0.88 4.8511 83 19 0.86 4.9013 81 18 0.84 4.9515 78 17 0.81 5.00
Humidity meters(ETI https://thermometer.co.uk/)
Meat Processing Technology
20/02/2018
6
Meat Processing Technology
VP and MAP Mincing Cutting Filling Tumblers/massagers Blenders/emulsifiers
(
Vacuum and modified atmospherepackaging
Thermoform-fill-seal
20/02/2018
7
Form-fill-seal
Two types, horizontal for solid foods vertical for gravity fed
loose products.
A flexible pillow packpouch is formed fromone reel of film.
Often used tooverwrap a prefilledtray.
Snorkel Type
Product in pre-formed bags placed in machine. Vacuum formed by snorkel pulling air out. Back flush with gas mixture Heat seal
Snorkel
20/02/2018
8
Vacuum Chamber
Preformed bags manually placedwithin the chamber.
A vacuum is drawn Can be back-flushed with a control
atmosphere. The bag is then heat-sealed. Common version of vac-pack in High
Street premises
20/02/2018
9
Vacuum/MAP Important Issues
Prevention from cross contamination Separation Cleaning & disinfection
Gas analysis MAP
Seal integrity
Mincing
Mincing of meat
Meat is forced by an auger under pressurethrough a horizontally mounted cylinder(barrel).
20/02/2018
10
Mincing of meat
At the end of the barrel there is a cuttingsystem consisting of star-shaped knivesrotating with the feeding worm and stationaryperforated discs (grinding plates).
Mincing of meat
The meat is compressed by the rotatingfeeding auger, pushed through the cutting system and; extrudes through the holes in the grinding plates
after being cut by the revolving star knives.
20/02/2018
11
Cutting
(
Bowl cutters
Commonly used meat chopping equipment designed to produce small or very small (“finely
comminuted”) lean meat and fat particles. Bowl cutters consist of: a horizontally revolving bowl and a set of curved knives rotating vertically on a
horizontal axle at high speeds of up to 5,000 rpm.
Bowl cutters
20/02/2018
12
Bowl cutters
Bowl cutter
Bowl cutter – frankfurter production
20/02/2018
13
Blenders/emulsifiers
Blenders
Used to mix meat with other ingredients Consists of chamber Parallel shafts fitted with paddles
Emulsifiers
Produce very fine meat emulsions. Consists of: Perforated plate, attached to rotor blade. Centrifugal pump forces the pre-ground meat
through the perforated plate. Compared to the bowl cutter the emulsifier
operates at much higher speed, producing a fineremulsion-like mix.
20/02/2018
14
Emulsifier
(
Filling/extruding
Piston stuffers Used for filling all types of meat batter in
containers such as casings, glass jars, cans etc. The most common type of filling machine in
small and medium size operations is the pistontype. A piston is moved inside a cylinder forcing the meat
material through the filling nozzle into the containers. Piston stuffers are either attached to the filling table or
designed as floor models
20/02/2018
15
Tumblers/massagers
Tumblers Used for the processing of meat products such
as whole-muscle or reconstituted hams. Rotating drum with steel paddles inside slowly moves
the meat pieces thus causing a mechanicalmassaging effect.
Salt and phosphates added to liberate muscular protein from the meat tissue.
Temperature control important < 10°C to avoid excessive microbial growth during
lengthy tumbling times (more then 4 hours or evenover night).
Meat tumbler
20/02/2018
16
Questions?
Dr Andy Bowles FIFSTSpecialist food law solicitor
01603 274486