One Meating PlaceOne Meating Place P.O. Box 269 P.O. Box 269 Elizabethtown, PA 17022Elizabethtown, PA 17022
Phone: (717) 367Phone: (717) 367--11681168 Fax: (717) 367Fax: (717) 367--90969096
Website: www.aamp.comWebsite: www.aamp.com Email: [email protected]: [email protected]
American Meat American Meat Science AssociationScience Association
5757thth RMCRMC
Evaluation of Processed MeatsEvaluation of Processed Meats
HistoryHistory
19491949
First AnnualFirst AnnualHam ShowHam Show
19541954The National Ham ShowThe National Ham Show
HistoryHistory
19661966
National Ham & Bacon ShowNational Ham & Bacon Show
HistoryHistory
19681968
National Ham, Bacon & Sausage ShowNational Ham, Bacon & Sausage Show
HistoryHistory
19761976
American Cured Meat American Cured Meat Championships Championships
American Cured American Cured Meat ChampionshipsMeat Championships
27 General Classes &
1 Regional class
ACMC Rule BookACMC Rule Book
Relates to product entry and Relates to product entry and general product evaluationgeneral product evaluation
•• ClassesClasses•• Production requirementsProduction requirements•• Thermal processingThermal processing•• Amount of product neededAmount of product needed•• General evaluation criteriaGeneral evaluation criteria
Product EntriesProduct Entries
•• Should be in compliance with FSIS regulationsShould be in compliance with FSIS regulations•• Appendix A (Lethality)Appendix A (Lethality)•• Appendix B (Stabilization)Appendix B (Stabilization)
•• Remove identifying marksRemove identifying marks•• LabelsLabels•• LogosLogos•• AddressAddress
•• Remove ingredient statementsRemove ingredient statements
Basics of Judging Processed MeatsBasics of Judging Processed Meats
•• External AppearanceExternal Appearance•• 15% of the points15% of the points
•• Internal AppearanceInternal Appearance•• 35% of the points35% of the points
•• EdibilityEdibility•• 55% of the points55% of the points
External AppearanceExternal Appearance
•• All classes should be evaluated as soon as All classes should be evaluated as soon as possiblepossible
•• Uncontrollable FactorsUncontrollable Factors•• LightLight•• Air movementAir movement•• Room temperatureRoom temperature
External AppearanceExternal Appearance
•• ColorColor•• Should be a mahogany colorShould be a mahogany color•• DefectsDefects
•• NonNon--uniform coloruniform color•• Too paleToo pale•• Too darkToo dark
External ColorExternal Color
External ColorExternal Color
External ColorExternal Color
External AppearanceExternal Appearance
•• Workmanship / Lack of DefectsWorkmanship / Lack of Defects•• DefectsDefects
•• Smoke steaks or water spotsSmoke steaks or water spots•• Dirty smoke stick marksDirty smoke stick marks•• UnUn--cut ends on casingscut ends on casings•• Air pockets / fat capsAir pockets / fat caps•• Scoring (Bacon)Scoring (Bacon)
WorkmanshipWorkmanship
•• Variety of shapes and sizes availableVariety of shapes and sizes available
WorkmanshipWorkmanship
•• Removal of nettingRemoval of netting
External AppearanceExternal Appearance
•• Uniformity of ShapeUniformity of Shape•• DefectsDefects
•• NonNon--uniform diameteruniform diameter•• Wrinkled surfaceWrinkled surface•• Straight / Curves Straight / Curves •• Poor trimming (ham)Poor trimming (ham)•• Shank length (ham)Shank length (ham)
Uniformity of ShapeUniformity of Shape
•• Wrinkled surfaceWrinkled surface
Uniformity of ShapeUniformity of Shape
•• Curved sausageCurved sausage
Uniformity of ShapeUniformity of Shape
•• TrimmingTrimming•• Shank removalShank removal
Uniformity of ShapeUniformity of Shape
•• Casing differencesCasing differences•• Cellulose vs. Natural vs. CollagenCellulose vs. Natural vs. Collagen
Internal AppearanceInternal Appearance
•• All products within each class should be cut the All products within each class should be cut the same same •• Same personSame person•• Same methodSame method•• Same locationSame location•• Same utensilSame utensil
•• Evaluate product as soon as the product is cutEvaluate product as soon as the product is cut
Internal AppearanceInternal Appearance
•• Uniformity of TextureUniformity of Texture
Internal AppearanceInternal Appearance
•• Particle definitionParticle definition
Internal AppearanceInternal Appearance
•• Particle definitionParticle definition•• Variation in production methodsVariation in production methods
Internal AppearanceInternal Appearance
•• Uniformity of ColorUniformity of Color•• Variation in meat component usedVariation in meat component used
Internal AppearanceInternal Appearance
•• Lack of DefectsLack of Defects•• Poor distribution of ingredientsPoor distribution of ingredients
Internal AppearanceInternal Appearance
•• Lack of DefectsLack of Defects•• Air pocketsAir pockets•• Blood splashBlood splash
Internal AppearanceInternal Appearance
•• Lack of DefectsLack of Defects•• Uncured spotsUncured spots
Internal AppearanceInternal Appearance
•• Lack of DefectsLack of Defects
Internal AppearanceInternal Appearance
•• Lack of DefectsLack of Defects
EdibilityEdibility
•• All products within each class should be All products within each class should be evaluated the same evaluated the same •• Same person doing the heating (if necessary)Same person doing the heating (if necessary)•• Same methodSame method
•• TimeTime•• Cooking Cooking •• Same size of pieceSame size of piece
EdibilityEdibility
•• AromaAroma•• Unidentifiable offUnidentifiable off--odorodor•• Rancid fatRancid fat•• OverOver--powering smokepowering smoke
EdibilityEdibility
•• Texture / Mouth FeelTexture / Mouth Feel•• MealyMealy•• Tough / rubberyTough / rubbery•• Tough casingTough casing•• GreasyGreasy•• DryDry•• Too moist (Jerky, Snack Sticks, Dried Beef)Too moist (Jerky, Snack Sticks, Dried Beef)•• Too coarseToo coarse
EdibilityEdibility
•• TasteTaste•• Too spicyToo spicy•• Too blandToo bland•• Too saltyToo salty•• Unidentifiable offUnidentifiable off--flavorflavor•• Too smokeyToo smokey•• Rancid fatRancid fat•• Unacceptable flavorUnacceptable flavor
ConclusionConclusion
•• How can you become a judge or a better judgeHow can you become a judge or a better judge•• PracticePractice
•• Get involved at state meat association conventionsGet involved at state meat association conventions
•• Learn from your professorsLearn from your professors•• Ask questionsAsk questions
•• Understand processed meat productionUnderstand processed meat production
ConclusionConclusion
•• Cured meat judging is very subjective to Cured meat judging is very subjective to personal preferencespersonal preferences
•• Every judge evaluates products differentlyEvery judge evaluates products differently•• No right way or wrong way, there are just better No right way or wrong way, there are just better
ways than othersways than others
•• Processed meat products are region specific Processed meat products are region specific around the countryaround the country
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