meat processing

Table of Contents

Introduction
Conversion of muscle to meat
- Muscle structure and function
  - Skeletal muscle structure
  - Skeletal muscle contraction
- Postmortem muscle
  - pH changes
  - Protein changes
Properties of meat
- Chemistry and nutrient composition
  - Protein
  - Fat
  - Vitamins and minerals
  - Cholesterol
  - Carbohydrates
  - Water
- Colour
  - Myoglobin content
  - Oxidation state of iron
- Tenderness
  - Meat grain
  - Connective tissue
  - Fat
- Postmortem quality problems
  - DFD meat
  - PSE meat
  - Cold shortening
  - Heat ring
Livestock slaughter procedures
- Preslaughter handling
- Stunning
- Slaughtering
  - Hogs
  - Cattle, calves, and sheep
- By-products
Meat inspection
- Antemortem and postmortem inspection
- Reinspection during processing
- Sanitation
- Facilities and equipment
- Labels and standards
- Compliance
- Pathology and epidemiology
- Residue monitoring and evaluation
Meat grading
Retail meat cutting
- Pork fabrication
- Beef fabrication
- Lamb fabrication
- Veal fabrication
Meat cookery
- Colour changes
- Structural changes
Meat microbiology, safety, and storage
- Food-borne microorganisms
  - Food-spoilage microorganisms
  - Food-poisoning microorganisms
  - Prevention of microbial contamination
- Preservation and storage
  - Cold storage
  - Freezing
  - Vacuum packaging
  - Canning
  - Drying
  - Fermentation
  - Irradiation
  - Curing and smoking

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meat processing: Facts & Related Content

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Facts

Also Known As	meatpacking

Photos

vastus lateralis muscle of sheep

basic slaughtering process; meat processing

Hong Kong: meat vendor

cuts of lamb; meat processing

cuts of veal; meat processing

Staphylococcus aureus

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