Raw Materials for Meat Processing

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Raw Materials for Meat Processing

• Lynn Knipe Animal Sciences 555.02
• The Ohio State University

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Beef Raw Materials

• rounds
• corned beef, Pastrami, roast beef
• trimmings - higher quality cuts, whole cows
  (except tenderloins), some chucks
• sausage ground beef
• advanced meat recovery tissue
• soft separated
• partially defatted tissue
• blood plasma

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Spray-Dried Beef Blood Plasma
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Pork Raw Materials

• hams, (larger) loins (Canadian- style bacon),
  and bellies
• cured/smoked
• picnics trimmings
• sausage
• prerigor shoulders sows
• fresh sausage (color)
• advanced meat recovery tissue
• soft separated

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Combo Bin of Fresh Pork Bellies
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Poultry Raw Materials

• Whole breasts (white meat) - uncured roasts
• Thigh meat (dark meat) - cured Turkey
  hams
• Mechanically separated poultry
• lower cost, cooked sausage

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MSP (Mechanically Separated Pork)
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Inserting Frozen Blocks of MSPork into Flaker
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Flaked, Frozen MSPork
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Factors Affecting Source of Raw Materials

• Price
• Availability
• Season or holidays
• General industry demand
• Functionality
• Lean, low in connective tissue
• Wholesomeness

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Specifications for Raw Materials

• Specific muscles/size
• Trim level / fat
• Fresh vs. frozen
• Particle size/form
• Species
• Breed
• Grass fed / Grain fed
• Organic / Implanted / Antibiotic free

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Raw Material Quality Defects

• Blood Splash
• Bruises
• Microbiological can affect color, flavor, and
  shelf life

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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?

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Frozen Meat Quality

• Storage conditions (1 factor)
• Freezing method
• Fresh (moisture in blue, left) and frozen (ice
  crystals, right) muscle cell cross-sections.

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Slow freezing causes extra-cellular water to
freeze and cause cellular damage, purge, darker
color, etc. Rapid freezing is not possible
with larger meat products.
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Frozen Storage Contd

• Thawing methods
• slowly at refrigerated temps
• lt70F water
• microwave
  tempering

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Frozen Storage Contd

• Condition of meat when frozen
• rancidity bacteria
• refreezing possible if product handled properly
  when thawed.
• Length of storage
• gradual loss of WHC over time

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