PRINCIPLES OF MEAT PROCESSING TECHNOLOGY - NGUYÊN LÝ CÔNG NGHỆ CHẾ BIẾN THỊT

MEAT PROCESSING TECHNOLOGY

Meat processing technology comprises the steps and procedures in the manufacture of processed meat products. Processed meat products, which include various different types and local/regional variations, are food of animal origin, which contribute valuable animal proteins to human diets. Animal tissues, in the first place muscle meat and fat, are the main ingredients, besides occasionally used other tissues such as internal organs, skins and blood or ingredients of plant origin.

All processed meat products have been in one way or another physically and/or chemically treated. These treatments go beyond the simple cutting of meat into meat cuts or meat pieces with subsequent cooking for meat dishes in order to make the meat palatable. Meat processing involves a wide range of physical and chemical treatment methods, normally combining a variety of methods. Meat processing technologies include:

• Cutting/chopping/comminuting (size reduction)
• Mixing/tumbling
• Salting/curing
• Utilization of spices/non-meat additives
• Stuffing/filling into casings or other containers
• Fermentation and drying
• Heat treatment (see separate chapter page 87)
• Smoking