Meat Processing 3Technology

A webinar presented by:

Dr Andy Bowles

Attendee Notes

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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

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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)

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Water activity – Internal chamber

Water activity – Internal chamber

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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

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pH Meters(ETI https://thermometer.co.uk/)

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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

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Meat Processing Technology

VP and MAP Mincing Cutting Filling Tumblers/massagers Blenders/emulsifiers

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Vacuum and modified atmospherepackaging

Thermoform-fill-seal

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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

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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

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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).

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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.

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Cutting

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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

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Bowl cutters

Bowl cutter

Bowl cutter – frankfurter production

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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.

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Emulsifier

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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

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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

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Questions?

Dr Andy Bowles FIFSTSpecialist food law solicitor

andy.bowles@abcfoodlaw.co.ukwww.abcfoodlaw.co.uk

01603 274486