Dr. Ir. Jamhari, M.Agr.Sc., IPM. Dr. Endy Triyannanto, S.Pt., M.Eng. Carcass Handling Dr. Ir. Jamhari, M.Agr.Sc., IPM. Dr. Endy Triyannanto, S.Pt., M.Eng.

Summary Meat handling and storage for fresh and frozen product. Wholesale and retail meat packaging. USDA product certification. Consumer perceptions of food safety. FSIS (Food Safety Inspection Service) legislative and regulatory roles. Sources of pathogenic contamination and control/reduction methods. Identifying and selecting a processing facility. 平成30年11月8日

Meat Handling Practices Quality control during harvest, processing, storage dan distribution affects: Safety (microbiological loads). Eating quality (product integrity, aging). Shelf life (microbiological loads, oxidation, freezer burn). 平成30年11月8日

Chilling and Freezing Chilling and freezing are food preservation technology by heat transfer from the food. Heat transfer from a product results in the temperature decrease of the product  slowing down biochemical reaction and microbial growth  extended shelf life

Chilling and Freezing The benefit of chilling and freezing is the presence of minimum changes in product characteristics. Sensory changes due to enzymatic reactions or microbial activities occur very minimally. The nutrients of product can be maintained.

Chilling and Freezing Chilling: the process of heat transfer from food products so that the temperature reaches -1 until 8oC Freezing: the product temperature is reduced until below 0oC such as -7oC even until -40oC.

Chilling and Freezing Chilling is often combined with other food preservation process, such as fermentation, irradiation or pasteurization.

Chilling Chilling is meat storage at low temperature in certain period of time to reduce microbial spoilage, The temperature of carcass (30-39℃) is reduced to 5℃ or chilling temperature (-4 – 9℃), 平成30年11月8日

Chilling Factors that affect the chilling rate: specific heat of carcass, carcass weight, amount of external fats, temperature of environment, distance between carcasses, chilling rate, and relative humidity. Quick chilling below 12-19℃ pre-rigor will lead to cold shortening. 平成30年11月8日

Chilling It can be prevented by chilling the carcass at 12-19℃ until rigor mortis, then chilling and refrigeration (0-3℃) until further processing. Factors affecting the duration of storage; initial microbes, storage temperature and humidity, protective material, animal species, and product types. 平成30年11月8日

Freezing The meat is from healthy animal, Bleeding is completed after slaughter, Chilling has been carried out, Aging duration is limited, Good protection of carcass, Freezing temperature below -18℃. 平成30年11月8日

Good Practice for Refrigeration Move the carcasses into the cooler as soon as possible to speed up surface drying and hinder bacterial growth. Keep the carcasses on rails and without touching floors/walls and other carcasses to prevent crosscontamination. Do not overload the cooler. 平成30年11月8日

Good Practice for Refrigeration Adjust the cooling regime optimally in terms of air temperature, speed and relative humidity, to achieve rapid refrigeration to a deep muscle temperature of 6 to7oC with no condensation or excessive weight losses. Do not open the cooler doors either unnecessarily or frequently to avoid temperature fluctuations 平成30年11月8日

Storage Requirements Separating inspected and uninspected carcasses. Separating carcasses of different species. Separating raw product from ready-to-eat product. Incorporating specific equipment for ready-to-eat product cooling. Providing dedicated/controlled area for fermentation/air-drying. 平成30年11月8日

Effects Of Freezing On Certain Meat Attributes Freezing does not improve quality; thus, only high quality meats should be frozen. Freezing does not kill bacteria, it only slows their growth; hence, good handling practices are still required. Because freezing stops the aging process that tenderizes meat, aging should be allowed to proceed to the desired level before freezing. 平成30年11月8日

Effects Of Freezing On Certain Meat Attributes Freezing does little to influence human nutritive value However, concentrations of some vitamins, minerals, dan water soluble proteins are reduced as fat becomes oxidized (particularly in pork and poultry where fat is less saturated) or as purge is released 平成30年11月8日

Factors Affecting Quality of Frozen Meat In order of impact: Frozen storage conditions Thawing conditions Freezing rate Pre-freezing handling Minimizing temperature fluctuation, to prevent ice recrystallization, is of utmost importance to prevent quality deterioration in frozen meats. 平成30年11月8日

Definitions “Fresh” - product that has “not been canned, cured, smoked or cooked.” “Chilled” - “meat product having an internal temperature greater than -2.2oC and held under refrigerated conditions.” “Fresh-Chilled” - product that has “never been previously frozen.” “Frozen” - product that “has an internal temperature less than -2.2oC and that is stored at less than -17.8oC.” 平成30年11月8日

Freezing Recommendations Fresh meat should be frozen at between -29 to -40oC. Product that is frozen too slowly (or, conversely, thawed/tempered too quickly) is subject to cell lysing by large ice crystal formation, leading to oxidative rancidity, dehydration (“freezer burn”), excessive purge formation, and excessive cooking losses. Packaging methodology should be considered in conjunction with state of refrigeration. 平成30年11月8日

Meat Freezing Rate Freezing rate affects physical and chemical properties of meat and is determined by Temperature of freezing medium Type and movement of freezing medium Packaging materials Meat composition (fat freezes more quickly) 平成30年11月8日

Meat Freezing Rate Slow freezing Fast freezing (cryogenic) Freezing in air is relatively slow. Formation of larger pools of H2O at crystals and concentrated solutes (eutectic formation) distort muscle structure. Fast freezing (cryogenic) Uses condensed gases (e.g., liquid nitrogen, carbon dioxide, liquefied nitric oxide). Little translocation of H2O, smaller ice crystals, less structure distortion and less drip loss during thawing. 平成30年11月8日

Meat Freezing Methods Still Air: Air is the heat transfer medium (-10 to -30oC). Plate Freezer: Product on trays is placed directly in contact with metal freezer plates (-10 to -30oC). Blast Freezer: Most common is cold air, in rooms or tunnels, equipped with fans to provide rapid air movement (760 meter/min at -30oC). 平成30年11月8日

Meat Freezing Methods Liquid Immersion/Sprays (primarily poultry): Sodium chloride brine, glycerol and glycols (e.g., propylene). Cryogenic Freezing: Condensed or liquefied gases (e.g., liquid N2 = -195oC). Systems generally evaporate liquid N2 in freezing chambers. 平成30年11月8日

Frozen Meat Storage Frozen storage conditions are more important than freezing mechanism for maintained quality. All chemical changes in meat could be eliminated by storing at -80oC, but this is not economical. Generally, storage temperatures of less than -18oC are recommended. 平成30年11月8日

Frozen Meat Storage Fluctuation in temperature during storage must be avoided (large ice crystals form during H2O migration at greater than -10oC, damaging muscle structure). Use of tear-resistant and vapor-proof packaging material to keep moisture in and O2 out is a must if not, freezer burn and dehydration will occur. Permissible storage time is largely dependent on fat saturation levels. 平成30年11月8日

Meat Thawing and Refreezing Thawing elicits greater damage than does freezing. Thawing methods (packaging material intact): Refrigerated temperatures* In warm air In water During cooking 平成30年11月8日

Meat Thawing and Refreezing May be accomplished without serious deterioration if microbiological loads are low. Practically, freezing and thawing several times reduces quality. Bone darkening (after freezing and thawing): Leached hemoglobin oxidizes to methemoglobin. 平成30年11月8日

Meat Thawing/Tempering Food safety experts recommend thawing foods in: Refrigerator (~14-20 hr/kg). Water-tight plastic bag submerged in cold water (~60 min/kg) and changing the water every 30 min, which ensures that it is kept cold an important factor for slowing bacteria growth. Microwave oven; follow package directions. Leave about 5 cm between food and inside surface of icrowave to allow heat to circulate. Smaller items will defrost more evenly than larger pieces. Foods defrosted in microwave oven should be cooked immediately after thawing. 平成30年11月8日

Meat Thawing/Tempering DO NOT thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature. 平成30年11月8日

Causes Of Foodborne Disease and Reduced Display Life Improper storage/holding temperature Inadequate cooking Poor personal hygiene Cross-contamination Improper reheating Poor storage practices (i.e., storing cooked with raw product) 平成30年11月8日

Quality and Safety Assurance Programs Methodology should be quantitative Prevent problems; don’t try to solve them once they exist Hazard Analysis, Critical Control Point (HACCP) methods Total Quality Management (TQM) principles 平成30年11月8日