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CSU - ANEQ 360 - Class Notes - Week 5

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CSU - ANEQ 360 - Class Notes - Week 5

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background image Meat Processing  •  “Fresh” definition  the product has never been frozen   from processing standpoint, the product is uncooked and 
have not been cured with nitrate/nitrite  
o  Poultry temp. in freeze 26 degree  ▪  Cannot sell at “fresh” 
▪  Doesn’t destroy quality  
•  “Meat Processing” definition  Any mechanical, chemical, or enzymatic treatment of meat 
that alters its original form  
•  Processed, further processed, and value added  Change from original fresh form to another   •  Historical perspective  Dehydration and preservation done by salt and sun  Preservation done by ice and snow  Early 1800s brought canning and heat  •  Functions of processing  Classic – preservation and shelf-life extension  Tenderization  Increase food safety  Manipulation and control of composition  (i.e. fat  removal)   Portion control  Increase product variety   Increase convenience to consumers   •  Processed Meat Compositions  Past   ▪  More fat, less protein, less water, more salt, less non-
meat ingredients 
Present  ▪  Less fat, more protein, more water, less salt, more 
non-meat ingredients  
background image •  Fresh meat still takes more case space but 
non fresh still plays role
  On average, non-fresh is more expensive 
per pound
  •  Why DO we process meat?  (1) Food safety concerns  (2) desire for greater convenience and variety  (3) desire to improve quality traits and make marketing 
claims  
(4) competition for poultry and other alternative proteins   desire by some consumers for leaner red meat products   •  Size Reduction   Most common means of processing fresh meat products    particle size reduction    ▪  Grinding, flaking, chopping, chunking, slicing, steaking  ▪  Called minced in england   Thinner the slice/finer the grind  more tender it becomes  ▪  However, can be dried out more easily  •  Ground Beef  Cannot contain more than 30% fat  ▪  Economic adulteration    •  USDA does not allow more    Can be seasoned  ▪  Im not allowed to put anything in 
ground beef to make it red – it is 
red b/c of oxygen
  Cannot add pure fat or fat that is not already existing in the 
trimmings 
I cant take kidney fat and add it to the 
mix – I can add pieces of fat as they 
come in the carcass
  No added water or binders 
background image o  Other countries may add horse meat or  pork meat  No more than 25% of trimmings can result from cheek meat   Primal ground beef must only be from that primal  50 percent carcass weight goes into 
ground beef
  increase in variety of cuts to be ground   •  LFTB  Lean meat derived from beef fat trimmings   ▪  <10% fat  trimmings are warmed to 100 degree F and put in centrifuge 
– separates lean from fat that has been liquefied 
Antimicrobial interventions are utilized i.e. NH4+OH gas and 
citric acid 
Invented by eldon roth    Built all stainless steel plant    Trimmings are warmed and spinned out fat 
(resulting product is very lean)
  Beef products incorporated    Utilized ammonia gas as an antimicrobial    Before 2012, LFTB used in almost all 
ground beef
  ▪  It came from 100% raw material    Term LFTB was come up by the federal 
government 
  Pink slime from an email from a 
government employee 
  Pink Slime slander is bad for us because 
(1) method is economically sustainable 
  Little bit different from meat    ▪  Not less safe by any means   ▪  Less functional b/c proteins do not 
have as much bind 
 

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School: Colorado State University
Department: Science
Course: Principles of Meat Science
Professor: Robert Delmore
Term: Fall 2017
Tags: Animal Science and Meat Animal Science Food
Name: ANEQ 360 - Meat Processing Notes
Description: Notes from Dr. Delmore's processing Lecture Fall 2017
Uploaded: 10/19/2017
12 Pages 59 Views 47 Unlocks
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