Animal Sciences 550 Meat Processing - PowerPoint PPT Presentation

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Animal Sciences 550 Meat Processing

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trimmings - higher quality cuts, whole cows (except tenderloins) ... fresh sausage (color) Combo Bin of Fresh Pork Bellies. Single-Ribbed Bellies (on right) ... – PowerPoint PPT presentation

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Title: Animal Sciences 550 Meat Processing


1
Animal Sciences 550Meat Processing
  • Lynn Knipe
  • The Ohio State University

2
Beef Raw Materials
  • rounds
  • corned beef, Pastrami, roast beef
  • trimmings - higher quality cuts, whole cows
    (except tenderloins), some chucks
  • sausage ground beef
  • partially defatted tissue
  • blood plasma

3
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4
Spray-Dried Beef Blood Plasma
5
Pork Raw Materials
  • hams, (larger) loins, and bellies
  • cured/smoked
  • picnics trimmings
  • sausage
  • prerigor shoulders sows
  • fresh sausage (color)

6
Combo Bin of Fresh Pork Bellies
7
Single-Ribbed Bellies (on right)
8
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9
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10
Poultry Raw Materials
  • Whole breasts (white meat) - uncured roasts
  • Thigh meat (dark meat) - cured Turkey
    hams
  • Mechanically separated poultry
  • lower cost, cooked sausage

11
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12
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13
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14
MSP (Mechanically Separated Pork)
15
Inserting Frozen Blocks of MSPork into Flaker
16
Flaked, Frozen MSPork
17
Storage of Meats
  • fresh/unfrozen
  • lt 7 days _at_ 28 - 30F (lt40F)
  • preblended (cured)
  • lt72 hrs _at_ 36F
  • frozen
  • 0 to -20F barrier films
  • Frozen How, When, Why?

18
Frozen Meat Quality
  • Storage conditions (1)
  • Freezing method
  • slow purge dark color
  • Thawing methods
  • slowly at refrigd temps
  • lt100F water
  • microwave tempering

19
Frozen Storage Contd
  • Condition of meat when frozen
  • rancidity bacteria
  • refreezing
  • Length of storage
  • gradual loss of WHC over time

20
Raw Material Parameters for Least-Cost
  • Bind
  • protein quantity quality
  • Color
  • Moisture Fat Contents
  • Cost
  • Availability

21
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