Products of meat processing

1. Industrial concept of meat

Under the meat industry in the sense understood carcass or part thereof, resulting in the slaughter of farm animals and birds and is the collection of different tissues in their natural proportions. In addition to muscle tissue, which is a necessary feature of the meat, it is composed of different quantities can include connective, adipose, cartilage, bone, blood.

The quantitative ratio of tissue in the meat depends on the type, age, breed, sex, nutritional status and feeding conditions of animals, the anatomical origin of the carcass. In industrial practice, the ratio of the natural tissue in meat directional change by freeing it from the low value of tissues: cartilage, connective tissue, bone.

The quantitative ratio of tissue in meat determines its quality: chemical composition, nutritional value and properties of meat.

2. Indicators of the quality of meat

The quality of the meat is characterized by the food and biological value, sanitation and hygiene and functional performance and technological properties.

Nutritional value of meat is determined by the chemical composition: protein, fat, extractives, vitamins, macro-and micronutrients, energy value and organoleptic properties.

The biological value of meat proteins characterizes the quality of the content and balance of essential amino acids and digestibility of protein and fat quality of the content of polyunsaturated fatty acids and the digestibility of fats.

Important indicators of the quality of the meat is easily perceived by the senses (sensory) are color, flavor, aroma, texture. These numbers depend on the chemical composition and state of the meat. They play an important role in shaping the quality of meat products and their assimilation by the body.

Meat color – one of the key indicators of quality, as measured by the consumer, which is judged by its presentation of meat, some chemical reactions in it. The color of meat depends on the quantity and condition of the pigment content of muscle - myoglobin. Stained fat in the meat content is determined in her pigments - carotenoids.

Taste and flavor of meat. They play a decisive role shaping extractives contained in small quantities and are, so-called precursors of flavor and aroma. Extractives are formed after heat treatment of raw meat. The main source of these compounds is a muscle, and adipose tissue, since the low molecular weight reaction products of specific types of fat cause the particular flavor of meat.

The consistency of the meat. The indicators include the consistency of meat tenderness, softness, juiciness. The consistency of the meat depends on several factors:

• diameter of muscle fibers;
• maintenance of connective tissue, including intramuscular;
• values in the connective tissue collagen and elastin fibers;
• the state of the muscle proteins: their degree of hydration, the degree of reduction in myofibrils, the level of hydrolytic changes;
• fat within the muscle fibers between the muscles and muscle groups (marbling of meat).

Definition of sanitary and hygienic quality of meat is a measure of protection for human health. The meat is controlled by the content of microbiological and chemical contaminants that can get into meat during the life of the animal's environment, with food and water. Chemical contaminants of control the content of toxic elements (lead, cadmium, mercury, arsenic), pesticides, antibiotics, and radionuclides.

For meat, which is the raw material for the manufacture of a wide range of meat products, are important functional and technological properties (FTP). They define the behavior of the protein as a main component in complex meat system in conjunction with other components (fat, water, minerals, etc.) under the influence of various technological factors.

Under the FTP understand a set of indicators: pH, water binding, emulsifying, lipid binding, gelling ability, solubility in water, salt solutions and other properties of meat.

In the FTP can judge the degree of acceptability of meat for the production of meat products a certain product line.

3. Factors determining the quality of meat

It is important to note that the quality of the at slaughter and processing of meat animals can change significantly under the influence of different factors that can be grouped into the following groups:

• natural factors: the type, age, breed, sex, fatness of animals, the anatomical origin of the cut;
• post mortem biochemical and physico-chemical factors: - autolytic and microbiological changes, oxidative processes;
• Technological factors: the conditions of cultivation and transportation, slaughtered the animals, the conditions of slaughter and processing, the parameters of processing and refrigeration storage of meat; conditions salting, heat treatment, fuming, dehumidification, etc.

The quality of meat, and hence characterize its performance, related to the properties and the quantitative ratio of tissue in the meat, which, in turn, depend on such environmental factors as the type, age, sex, breed, fatness and anatomic origin of the meat. The influence of these factors on the quality of the meat is interconnected.

Species differences are manifested in the flesh color, texture, aroma and flavor. Of the industrially important species of meat most intensely colored beef. The content of myoglobin in beef is 0,25-0,37% by weight of muscle tissue for pork - 0,08-0,23%.

For the pork is characterized by a more delicate texture. It is smaller than that of beef connective tissue, and it is less coarse, easily fall apart.

Pork has a high content of fat, which contains more polyunsaturated fatty acids and is better absorbed than beef and mutton. Due to this industrial value as determined by the content of pork muscle and adipose tissue. The technological importance of beef is the presence of water-and salt-soluble proteins.

Various different types of meat content and composition of extractives, which may affect the specificity of the taste and flavor of meat.

Features of the proportion of the soft tissues of beef, pork, lamb determine some differences in amino acid composition of meat.

Significant difference in protein digestibility of different kinds of meat is not installed. Coefficient of digestibility of the human body beef averages 82-83%.

Poultry meat contains less connective tissue than meat animals. Its biological value is higher, it is easier to digest than meat animals. In the fat of birds more polyunsaturated fatty acids than the fat of animals.

Thus, it may be noted that the specific factor has a significant impact on the quality of meat.

The influence of age. Morphological changes with age and chemical composition of meat and its physico-chemical and organoleptic properties.

The growth of animals and poultry for meat increases fat and decreases the amount of moisture. Increases the rigidity of meat due to thickening of the muscle fibers, increasing the proportion of elastin fibers in connective tissue and the hardening of collagen fibers, which reduces the degree of hydrothermal decomposition of collagen. For this reason, the meat of young animals has a more delicate texture after cooking.

The meat of young animals is also characterized by a lighter color.

In pigs, the maximum quality characteristics are formed mainly to 8months, the cattle - at the age of 12 to 18 months.

To ensure the relative identity in terms of quality of meat of cattle at slaughter divided by age into 2 groups: animals older than 3 years (the meat of adult animals) and with age from 3 months to 3 years(the meat of young animals).

Effect of breed. Animals of different species have differences in live weight, meat yield and quality. Meat breeds of cattle have well-developed muscle and adipose tissue, the meat more juicy, tender and tasty. For meat obtained from dairy and meat and dairy breeds, characterized by increased content of connective tissue and bone, lower content of intramuscular fat, the worst organoleptic characteristics.

The animals of meat breeds muscle develops mainly in parts of the carcass, which give the most valuable meat – in the back, waist, hips in the side.

The influence of gender. Sex of animals affects the quality and quantity of meat produced. Sex differences in the meat of young animals have almost no influence on meat quality, but they are not ably seen in adult and old animals. The meat of females more than fat, soft, bright. The meat of castrated animals has a pattern "marbling". The meat from entire males differs specific odor. For this reason, the meat of bulls, boars do not allow the implementation of, and used for industrial processing.

In sausage production emphasizes meat of bulls, which contains more muscle tissue than the flesh of bulls, cows, and who is dark-red color.

The influence of fatness. Other things being equal fatness of animals has a decisive influence on the yield, chemical composition of tissue and flesh. Determine the degree of fatness of animals of muscle and adipose tissue and their relation.

With an increase in fatness of animals and birds increases the amount of meat in the carcass of the most valuable muscle and adipose tissue. Thus the total number of proteins decreases the proportion of meat collagen and elastin production and increases the content of proteins.

Fatness is also influenced by the content of the meat of many other substances. For example, the glycogen content in the meat of cattle average fatness is about 460mg%, and lean meat animal - only about 190 mg%.

Depending on the nutritional status of beef, mutton, pork are divided into categories.

It should be noted that the fatness of the animals depends on their conditions of detention and diet feeding.

Influence of anatomic origin. For retail and industrial processing of beef, pork half-carcasses, mutton and poultry carcasses are divided into parts. Different parts of the same carcasses vary in relation to quantitative tissue, since the animal is life, these are part of different loads. The higher the load, the longer the meat of the connective tissue, the thicker and stronger muscle and collagen fibers, and therefore tougher meat. The muscles of the cervical, thoracic and abdominal parts of carcasses and limbs are strenuously working muscles, and therefore contain more connective tissue than muscle back and upper parts of the carcass. The best grades of meat are located in the dorsal part of the animal, the closer to the head from behind and below, the lower the grade of meat.

Mechanical properties of various muscles associated with the structure and content of the connective tissue, with a diameter of muscle fibers.

For example, in the lumbar muscle connective tissue is represented by thin collagen fibers located between the muscle bundles in the form of parallel threads. Elastin fibers is small. As a result, this muscle has a high tenderness.

Connective tissue is the outer breast muscle and forms a diamond-shaped weave perimizy strongly developed, the collagen fibers of considerable thickness and the complex interplay of a lot of elastin fibers. All these factors combine to determine the increased stiffness of the muscle.

The higher the diameter of muscle fibers, the higher the stiffness of the meat, as sarcolemmal thicker fibers developed more and more strong. With the increase in fiber diameter at 10% cutting resistance increases by 20-30%.

Differences in parts of the animal carcass anatomically determined differences in their tissue and chemical composition, and hence in nutritional value that dictates the feasibility of combining meat halves when they are processing and marketing.

 

 

4. The role of meat in human nutrition

The value of meat in human nutrition is determined by its nutritional value, which is primarily related to the content of biologically high-grade and easily digestible protein. In addition, the meat - a good source of B vitamins and some minerals such as iron in organically bound form. Pork is also a supplier of high-quality fats.

Due to the presence of extractives and their transformation during heat treatment of meat has high taste and aroma characteristics, which increases its absorption by the body due to the influence on the secretion of digestive juices.

The unique composition and properties of the meat combine to provide a normal physical and mental activity of man by eating meat and meat products. Physiologically reasonable rate of consumption of meat and meat products according to the Institute of Medical Sciences of the RF power must be at least 70 kg per person per year.

 

1. Промышленное  понятие о мясе

Под мясом в промышленном значении понимают тушу или ее часть, полученную при убое сельскохозяйственных животных и птицы и представляющую совокупность различных тканей в  их естественном соотношении. Кроме мышечной ткани, являющейся необходимым признаком мяса, в его состав в разном количестве могут входить соединительная, жировая, хрящевая ткани, кость, кровь.

Количественное соотношение  тканей в составе мяса зависит  от вида, возраста, породы, пола, условий  откорма и упитанности животных, от анатомического происхождения части туши. В промышленной практике природное соотношение тканей в мясе направленно изменяют за счет освобождения его от малоценных тканей: хрящей, соединительной ткани, кости.

Количественное соотношение  тканей в мясе определяет его качество: химический состав, пищевую ценность и свойства мяса.

2. Показатели качества  мяса

Качество мяса характеризуется  пищевой и биологической ценностью, санитарно-гигиеническими показателями и функционально-технологическими свойствами.

Пищевая ценность мяса определяется химическим составом: содержанием белков, жиров, экстрактивных веществ, витаминов группы В, макро- и микроэлементов; энергетической ценностью и органолептическими свойствами.

Биологическая ценность мяса характеризует качество белковых веществ  по содержанию и сбалансированности незаменимых аминокислот и перевариваемости белка, а также качество жиров  по содержанию полиненасыщенных жирных кислот и по перевариваемости жиров.

Важными показателями качества мяса легко воспринимаемыми органами чувств (органолептическими) являются цвет, вкус, аромат, консистенция. Эти  показатели зависят от химического  состава и состояния мяса. Они  играют важную роль в формировании качества мясных продуктов и их усвоении организмом.

Цвет мяса - один из основных показателей качества, оцениваемый потребителем, по которому судят о товарном виде мяса, о некоторых химических превращениях в нем. Цвет мяса зависит от количественного содержания и состояния пигмента мышечной ткани - миоглобина. Окраска жировой ткани в составе мяса определяется содержанием в ней пигментов - каротиноидов.

Вкус и аромат мяса. В их формировании решающую роль играют экстрактивные вещества, содержащиеся в незначительных количествах и являющиеся, так называемыми, предшественниками вкуса и аромата. Экстрактивные вещества формируются после тепловой обработки мясного сырья. Основным источником этих соединений является мышечная ткань, а также жировая ткань, так как низкомолекулярные продукты превращения жиров обуславливают специфические видовые особенности вкуса и аромата мяса.

Консистенция  мяса. К показателям консистенции мяса относят нежность, мягкость, сочность. Консистенция мяса определяется рядом факторов:

• диаметром мышечных волокон;
• содержанием соединительной ткани, в том числе и межмышечной;
• соотношением в составе соединительной ткани коллагеновых и эластиновых волокон;
• состоянием мышечных белков: степенью их гидратации, степенью сокращения миофибрилл, уровнем гидролитических изменений;
• содержанием жира внутри мышечных волокон, между мышцами и группами мышц (мраморностью мяса).

Определение санитарно-гигиенических  показателей качества мяса позволяет  оценить его безопасность для  человека. В мясе контролируется содержание микробиологических и химических загрязнителей, которые могут попадать в мясо при жизни животного из окружающей среды, с кормом и водой. Химические загрязнители мяса контролируют по содержанию токсичных элементов (свинец, кадмий, ртуть, мышьяк), пестицидов, антибиотиков, радионуклидов.

Для мяса, являющегося сырьем для изготовления широкого ассортимента мясных продуктов, важное значение имеют  функционально-технологические свойства (ФТС). Они определяют поведение белка  как основного компонента в сложных  мясных системах во взаимодействии с  другими составляющими (жир, вода, минеральные  вещества и др.) под влиянием различных  технологических факторов.

Под ФТС понимают совокупность показателей: величину рН, водосвязывающую, эмульгирующую, жиросвязывающую, гелеобразующую способности; растворимость в воде, солевых растворах и другие свойства мяса.

По ФТС можно судить о степени приемлемости мяса для  производства мясных продуктов определенной ассортиментной группы.

3. Факторы, определяющие  качество мяса

Важно отметить, что качество получаемого при убое и переработке  животных мяса может существенно  изменятся под влиянием различных  факторов, которые могут быть объединены в следующие группы:

• природные факторы: вид, возраст, порода, пол, упитанность животных, анатомическое происхождение отруба;
• послеубойные биохимические и физико-химические факторы: - автолитические и микробиологические изменения, окислительные процессы;
• технологические факторы: условия выращивания и транспортирования, предубойного содержания животных; условия убоя и первичной обработки; параметры холодильной обработки и хранения мяса; условия посола, тепловой обработки, копчения, сушки и др.