Meat Processing Technology 1 Making sausage https www

Meat Processing Technology 1. Making sausage (https: //www. youtube. com/watch? v=CK HJ-4 coq. Jo) 2. Grading meat (https: //www. youtube. com/watch? v=NW 3 o. CYw. Xl. EQ)

Quiz (Bahasa or English) o Differences between chilling and freezing? o What are the specific parameter for meat quality? o Level of steak cooking (Level of doneness)? o Mention example of meat products that you know? o Differences between tendon and ligament?

Comminuted meat products o Comminution is mechanical reduction of meat particles to become the end products of meat. o Purposes of comminution: improving the uniformity of meat particles and more even distribution of ingredients. o The process of meat comminution: grinding, chopping, slicing.

Code of practice of meat processing o Grinding is the process of making the meat particle size smaller, so that the meat particles can be homogenously mixed. o Mixing is the process of mixing ground meat with water and other functional ingredients (salts and additives) as well as extender (fillers and binders). o Stuffing is the process of putting sausage dough into casing, cans, and other casing materials. o Heat treatment is the cooking process of sausages, including steaming and smoking.

Grinding o Grinding will soften the meat texture so that it is easier to be reshaped into different shapes. o Grinding will ease the mixing of additives, flavor enhancer, spices, and flavor ingredients. o Grinding will speed up the process of cooking.

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

Meat grinder

Bowl chopper (mixer) o The main components of bowl chopper are bowl spinning horizontally and knife spinning vertically. o Factors affecting chopping results is the speed of bowl and knife, and knife sharpness. o Temperature will increase during the process of chopping (10 -20 o. C) for 10 -15 min.

Bowl chopper (Mixer)

Stuffer o The main components of stuffer are stuffer chamber, piston, and stuffer horn. o The shape and size of product depend on the types and sizes of the casing used. o There are 3 types of stuffer, namely piston, pump, and combination of piston and pump.

Stuffer

Meat Emulsion

Komponen emulsi o o Muscle fiber Connective tissue fibers Fat particles Water-soluble protein (sarcoplasmic proteins) o Salt-soluble protein (myofibrilar proteins) o Water

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

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

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

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

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

Sausage ingredients o Extender – consisting of fillers dan binders. o Other additives - liquid smoke,

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

Definition of meat, meat products and additives o Extra-lean finely-ground beef is ground beef with a maximum fat content of 16% of the product weight. o Hamburger is finely-ground beef with a maximum fat content of 30%, corn syrup solids, flavor and spices ≤ 2% of the end product.

Definition of meat, meat products and additives o 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.

Definition of meat, meat products and additives o Fabricated steak or reformed steak is a product of fabricated, reformed meat, comminuted ground meat with a maximum fat content of 30% of the end product weight, without extender, binder, yet it can be added with hydrolized vegetables protein or flavor enhancer/spices.

Definition of meat, meat products and additives o 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.

Definition of meat, meat products and additives o 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.

Definition of meat, meat products and additives o 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.

Restructured meat o 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

Restructured meat o Products from carcass 25% are usually used for steak products, the remaining is for ground products such as hamburger, and sausage.

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

Types of comminuted products o o o Hamburger Sausages Nuggets Meat loaf Corned beef

Meat quality I o o o 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

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

Microbiological requirements of meat o Total plate count (max. 106 cfu/g) o Total coliform (max. 102 cfu/g) o Total Streptococcus aureus (max. 102 cfu/g) o Salmonella sp. (Negative per 25 g) o Escherichia coli (max. 101 cfu/g)

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

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

Microbiological requirements of sausage o o o o Total plate count (max. 105 colony/g) Total coliform (max. 10 AMP/g) Escherichia coli (max. <3 AMP/g) Enterococci (max. 102 colony/g) Clostridium perfringens (Negative) Salmonella sp. (Negative) Streptococcus aureus (max. 102 colony/g)

Requirements of metal contamination of sausage o o o Copper (max. 20 mg/kg) Zinc (max. 40 mg/kg) Lead (max. 40 mg/kg) Mercury (max. 0, 03 mg/kg) Arsenic (max. 0, 1 mg/kg)