TOPIC XI MEAT AND MEAT PRODUCTS STANDARD Sub

TOPIC XI MEAT AND MEAT PRODUCTS STANDARD

Sub Topics • Category of Indonesian standard for meat and meat products

Carcass and Meat according to SNI 3932 -2008 q Carcass is part of healthy cow’s body that has been slaughtered in a halal manner according to CAC/GL 24 -1997, has been skinned; the offal has been removed; the head and legs have also been removed starting from tarsus/carpus down to the reproductive organs and udder, tail and excess fat. q Meat is a part of skeletal muscle from cow carcass which is safe, and edible to consume by human, which can be in the form of fresh meat, chilled fresh meat or frozen meat. q Fresh meat is meat that has neither been processed nor been added with any additive.

Carcass and Meat according to SNI 3932 -2008 • Fresh meat is meat that has neither been processed nor been added with any additive. • Fresh chilled meat is meat undergoing chilling process after slaughter until the temperature is around 0 -4 o. C. • Frozen meat is fresh meat which has been frozen in a blast freezer with a minimum internal temperature of -18 o. C.

Carcass and Meat according to SNI 3932 -2008 q Change in meat color is a color deviation because there is bruise, bleeding, or freezer burn, and or other color changes due to microbes or other contaminants. q Bruise is change in color and consistency of meat due to physical pressure. q Freezer burn is color change in meat due to contact with a very cold surface under the temperature of -18 o. C.

Carcass and Meat according to SNI 3932 -2008 q Carcass fat thickness is subcutaneous fat thickness. q Carcass conformation is skeletal muscle tissues and fat tissue as a commercial unit related to the size of skeleton. q Carcass color is the color on the fresh cut of back muscle, meat, head, and hamstrings.

Carcass and Meat according to SNI 3932 -2008 Veterinary control number ( NKV ) is a certificate as proof of the fulfillment of hygienic requirements of sanitation as a basic standard of animal-based food safety assurance in the business unit of animal-based food.

Classification of Carcass based on age and sex

Classification of Meat Cut According to SNI 3932 -2008

Levels of Carcass Quality

Level of Meat Quality

Level of meat quality

References • Aberle, E. D. , J. C. Forrest, D. E. Gerrard, E. W. Mills, H. B. Hedrick, M. D. Judge, R. A. Merkel, 2001. Principles of Meat Science. 4 th ed. Kendall/Hunt Publishing Company, Dubuque, Iowa. • Swatland, H. J. , 1984. Structure and Development of Meat Animals. Prentice. Hall, Inc. , Englewood Cliffs, New Jersey. • Soeparno, 2015. Ilmu dan Teknologi Daging. Cetakan ke-6 (Edisi Revisi). Gadjah Mada University Press, Yogyakarta. • Soeparno, 2011. Ilmu Nutrisi dan Gizi Daging. Cetakan pertama. Gadjah Mada University Press, Yogyakarta.

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