1. PRINCIPLES OF MEAT PROCESSING
Dr. Rio Olympias Sujarwanta, S.Pt., M.Sc.

2. Sub Topics
Principles of meat processing

3. Practices of meat processing
Grinding is the process of making the meat particle size smaller, so that the meat particles can be homogenously mixed.
Grinding
Grinding will soften the meat texture so that it is easier to be reshaped into different shapes.
Grinding will ease the mixing of additives, flavor enhancer, spices, and flavor ingredients.
Grinding will speed up the process of cooking.

4. Practices of meat processing
Grinder
The main components for grinder: screw feed, plate, and knife.
The distance between the knife and plate determines the size of the particle.
The plate hole size will determines the diameter of meat pellet.

5. Meat Grinder

6. Practices of meat processing
2. Mixing is the process of mixing ground meat with water and other functional ingredients (salts and additives) as well as extender (fillers and binders).
Bowl chopper (mixer)
The main components of bowl chopper are bowl spinning horizontally and knife spinning vertically.
Factors affecting chopping results is the speed of bowl and knife, and knife sharpness.
Temperature will increase during the process of chopping (10-20oC) for min.

7. Bowl Chopper (Mixer)

8. Practices of meat processing
Stuffing is the process of putting sausage dough into casing, cans, and other casing materials.
Stuffer
The main components of stuffer are stuffer chamber, piston, and stuffer horn.
The shape and size of product depend on the types and sizes of the casing used.
There are 3 types of stuffer, namely piston, pump, and combination of piston and pump.

9. Stuffer

10. Meat emulsion
Meat emulsion is a two-phase system where fat particles are as dispersed phase; water-and-salt soluble protein as continuous phase, so that it is called as oil-in-water emulsion.
Meat emulsion is not the real emulsion because the two phases involved are not liquid; continuous phase consists of water, water-soluble protein and salt-soluble protein, while dispersed phase consists of fat particles.

11. Meat Emulsion

12. Emulsion Component Emulsion Componen Muscle fiber
Connective tissue fibers
Fat particles
Water-soluble protein (sarcoplasmic proteins)
Salt-soluble protein (myofibrilar proteins)
Water

13. Factors affecting the stability of emulsion
Temperature during the formation of emulsion
Size of fat particles
pH of mixture
Amount and types of soluble protein
Viscosity of mixture

14. Temperature during the formation of emulsion
The process of emulsion formation generates heat.
Increased heat will cause fat to melt and protein to denaturate.
Unstable emulsion will separate when further heat processing is carried out.
The maximum temperature of final emulsion: chicken (15-16oC), pork (20-21oC), and beef (26-27oC).

15. Size of fat particles
During the process of emulsion formation, the size of the fat particles will keep becoming smaller until emulsion is formed.
Smaller particle size results in wider surface, requiring more protein to emulsify fats
Over chopping causes protein to be unable to cover all the fat particle.

16. pH of emulsion
Pre-rigor meat produces a more stable emulsion compared to post-rigor one, because more salt-soluble protein can be extracted and the pH is higher.
Water holding capacity is related to isoelectric pH of meat proteins
Minimal water holding capacity is at te isoelectric pH of 5,0 – 5,4 (post-rigor mortis).

17. Amount and types of soluble proteins
Factors that affect: species, muscle locations, animal age.
Poultry meat proteins have a better binding ability compared to those of red meat.
Salt-soluble proteins (myofibril proteins) have the biggest contribution to the stability of emulsion.

18. Sausage ingredients
Meat – based on fat/protein content, and meat water/protein.
Water – added in the form of cold (ice) water during chopping.
Curing agents - salt, sodium nitrite or sodium nitrate and sugar.
Seasonings – spices like black pepper, herbs, garlic, onion, and flavor enhancer.

19. Definition of meat, meat products and additives
Fat content of meat is the amount of meat fat measured in a laboratory (AOAC).
Ground beef is fresh/frozen ground beef with a maximum fat content of 30% of the product weight.
Lean finely-ground beef is ground beef with a maximum fat content of 22% of the product weight.
Extra-lean finely-ground beef is ground beef with a maximum fat content of 16% of the product weight.

20. Definition of meat, meat products and additives
Hamburger is finely-ground beef with a maximum fat content of 30%, corn syrup solids, flavor and spices ≤ 2% of the end product.
Meat patty is a product of finely-ground beef with a maximum fat content of 30% of the product weight, a maximum extender content of 10% (dry weight), able to contain water, a maximum corn syrup solids of 2% of the product weight.

21. Definition of meat, meat products and additives
Fresh beef sausage is a product of coarsely/finely ground beef with a maximum fat content of 30% of the product weight; flavor enhancer and water, or ice can be added with a maximum amount of 3% of the total ingredient.
Breakfast sausage is a product of coarsely/finely ground beef and byproducts of meat with a maximum fat content of 50% of the end product weight; flavor enhancer and water or ice can be added with a maximum amount of 3% of the total ingredients, and a maximum extender of 3,5% of the product weight.

22. Definition of meat, meat products and additives
Barbeque of beef, pork, and such like is a meat product cooked with dry-heat method in certain period until the product characteristics including the formation of browning and melting surface fats; can be added with sauce during cooking

23. Restructured meat
Meat restructuring is the process of restructuring secondary carcass into some form with added values, with affordable price, having the characteristics like common steak and meat
Products from carcass 25% are usually used for steak products, the remaining is for ground products such as hamburger, and sausage.

24. Methods of meat restructuring
Flaking and forming
Grinding and forming
Sectioning and forming
Combination of the three methods

25. Types of comminuted products
Hamburger
Sausages
Nuggets
Meat loaf
Corned beef

26. Quality of meat: Meat quality I
Meat of quality I: tenderloin, sirloin, cub roll.
The meat color is light red (score 1-5)
The fat color is white (score 1-3)
Marbling score 9-12
Soft texture

27. Quality of meat: Meat of quality II:
rump, round, topside, silverside, chuck and blade).
• The meat color is dark red (score 6-7)
• The fat color is yellowish white (score 4-6)
• Marbling score 5-8
• Medium texture

28. Quality of meat: Meat quality III
Meat of quality III: shank, rib, flank, and brisket.
The meat color is dark red (score 8-9)
The fat color is yellow white (score 7-9)
Marbling score 1-4
Coarse texture

29. Requirements of chemical quality of sausage
Water (max. 67,7%)
Ash (max. 3,0%)
Proteins (min. 13,0%)
Fats (max. 25,0%)
Carbohydrate (max. 8,0%)

30. References
Aberle, E.D., J.C. Forrest, D.E. Gerrard, E.W. Mills, H.B. Hedrick, M.D. Judge, R.A. Merkel, Principles of Meat Science. 4th ed. Kendall/Hunt Publishing Company, Dubuque, Iowa.
Swatland, H.J., Structure and Development of Meat Animals. Prentice-Hall, Inc., Englewood Cliffs, New Jersey.
Soeparno, Ilmu dan Teknologi Daging. Cetakan ke-6 (Edisi Revisi). Gadjah Mada University Press, Yogyakarta.
Soeparno, Ilmu Nutrisi dan Gizi Daging. Cetakan pertama. Gadjah Mada University Press, Yogyakarta.

31. THANK YOU