1. 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.

2. 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.
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3. 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).
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4. 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

5. 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.

6. 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.

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

8. 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℃),
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9. 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.
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10. 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.
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11. 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℃.
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12. 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.
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13. 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
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14. 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.
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15. 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.
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16. 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
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17. 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.
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18. 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.”
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19. 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.
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20. 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)
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21. 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.
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22. 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).
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23. 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.
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24. 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.
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25. 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.
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26. 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
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27. 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.
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28. 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.
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29. 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.
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30. 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)
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31. 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
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