Meat processing

© 2002 CRC Press LLC and Woodhead Publishing Ltd.

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© 2002 CRC Press LLC and Woodhead Publishing Ltd.

 Meat processing
Improving quality

Edited by
Joseph Kerry, John Kerry and David Ledward

© 2002 CRC Press LLC and Woodhead Publishing Ltd.

 Published by Woodhead Publishing Limited
Abington Hall, Abington,
Cambridge CB1 6AH
England
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ß 2002, Woodhead Publishing Limited
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© 2002 CRC Press LLC and Woodhead Publishing Ltd.

 Contents

Contributors

1 Introduction
D. Ledward, The University of Reading

2 Defining meat quality

T. Becker, University of Honenheim, Stuttgart
2.1 Introduction: what is quality?
2.2 Consumer perceptions of quality
2.3 Supplier perceptions of quality
2.4 Combining consumer and supplier perceptions: the quality
circle
2.5 Regulatory definitions of quality
2.6 Improving meat and meat product quality
2.7 References

Part I Analysing meat quality

3 Factors affecting the quality of raw meat

R. K. Miller, Texas A & M University, College Station
3.1 Introduction
3.2 Quality meat composition and structure
3.3 Breed and genetic effects on meat quality
3.4 Dietary influences on meat quality
3.5 Rearing and meat quality
3.6 Slaughtering and meat quality
3.7 Other influences on meat quality

© 2002 CRC Press LLC and Woodhead Publishing Ltd.

 3.8 Summary: ensuring consistency in raw meat quality
3.9 Future trends
3.10 References

4 The nutritional quality of meat

J. Higgs, Food to Fit, Towcester and B. Mulvihill, Republic of Ireland
4.1 Introduction
4.2 Meat and cancer
4.3 Meat, fat content and disease
4.4 Fatty acids in meat
4.5 Protein in meat
4.6 Meat as a ‘functional’ food
4.7 Meat and micronutrients
4.8 Future trends
4.9 Conclusion
4.10 References

5 Lipid-derived flavors in meat products

F. Shahidi, Memorial University of Newfoundland, St John’s
5.1 Introduction
5.2 The role of lipids in generation of meaty flavors
5.3 Lipid autoxidation and meat flavor deterioration
5.4 The effect of ingredients on flavor quality of meat
5.5 The evaluation of aroma compounds and flavor quality
5.6 Summary
5.7 References

6 Modelling colour stability in meat

M. Jakobsen and G. Bertelsen, Royal Veterinary and Agricultural
University, Frederiksberg
6.1 Introduction
6.2 External factors affecting colour stability during packaging
and storage
6.3 Modelling dynamic changes in headspace composition
6.4 Modelling in practice: fresh beef
6.5 Modelling in practice: cured ham
6.6 Internal factors affecting colour stability
6.7 Validation of models
6.8 Future trends
6.9 References

7 The fat content of meat and meat products

A. P. Moloney, Teagasc, Dunsany
7.1 Introduction
7.2 Fat and the consumer

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 7.3 The fat content of meat
7.4 Animal effects on the fat content and composition of meat
7.5 Dietary effects on the fat content and composition of meat
7.6 Future trends
7.7 Sources of further information and advice
7.8 References

Part II Measuring quality

8 Quality indicators for raw meat

M. D. Aaslyng, Danish Meat Research Institute, Roskilde
8.1 Introduction
8.2 Technological quality
8.3 Eating quality
8.4 Determining eating quality
8.5 Sampling procedure
8.6 Future trends
8.7 References
8.8 Acknowledgemnts

9 Sensory analysis of meat

G. R. Nute, University of Bristol
9.1 Introduction
9.2 The sensory panel
9.3 Sensory tests
9.4 Category scales
9.5 Sensory profile methods and comparisons with instrumental
measurements
9.6 Comparisons between countries
9.7 Conclusions
9.8 References

10 On-line monitoring of meat quality

H. J. Swatland, University of Guelph
10.1 Introduction
10.2 Measuring electrical impedance
10.3 Measuring pH
10.4 Analysing meat properties using NIR spectrophotometry
10.5 Measuring meat colour and other properties
10.6 Water-holding capacity
10.7 Sarcomere length
10.8 Connective tissue
10.9 Marbling and fat content
10.10 Meat flavour
10.11 Boar taint

© 2002 CRC Press LLC and Woodhead Publishing Ltd.

 10.12 Emulsions
10.13 Measuring changes during cooking
10.14 Conclusion
10.15 Sources of further information and advice
10.16 References

11 Microbiological hazard identification in the meat industry

P. J. McClure, Unilever Research, Sharnbrook
11.1 Introduction
11.2 The main hazards
11.3 Analytical methods
11.4 Future trends
11.5 Sources of further information and advice
11.6 References

Part III New techniques for improving quality

12 Modelling beef cattle production to improve quality

K. G. Rickert, University of Queensland, Gatton
12.1 Introduction
12.2 Elements of beef cattle production
12.3 Challenges for modellers
12.4 Simple model of herd structure
12.5 Future developments
12.6 References

13 New developments in decontaminating raw meat

C. James, Food Refrigeration and Process Engineering Research
Centre (FRPERC), University of Bristol
13.1 Introduction
13.2 Current decontamination techniques and their limitations
13.3 Washing
13.4 The use of chemicals
13.5 New methods: steam
13.6 Other new methods
13.7 Future trends
13.8 Sources of further information and advice
13.9 References

14 Automated meat processing

K. B. Madsen and J. U. Nielsen, Danish Meat Research Institute,
Roskilde
14.1 Introduction
14.2 Current developments in robotics in the meat industry
14.3 Automation in pig slaughtering

© 2002 CRC Press LLC and Woodhead Publishing Ltd.

 14.4 Case study: the evisceration process
14.5 Automation of secondary processes
14.6 Future trends
14.7 References and further reading

15 New developments in the chilling and freezing of meat

S. J James, Food Refrigeration and Process Engineering Research
Centre (FRPERC), University of Bristol
15.1 Introduction
15.2 The impact of chilling and freezing on texture
15.3 The impact of chilling and freezing on colour
15.4 The impact of chilling and freezing on drip loss and
evaporative weight loss
15.5 The cold chain
15.6 Temperature monitoring
15.7 Optimising the design and operation of meat refrigeration
15.8 Sources of further information and advice
15.9 References

16 High pressure processing of meat

M. de Lamballerie-Anton, ENITIAA, Nantes, R. Taylor and
J. Culioli, INRA, Theix
16.1 Introduction: high pressure treatment and meat quality
16.2 General effect of high pressure on food components
16.3 Structural changes due to high pressure treatment of muscle
16.4 Influence on enzyme release and activity
16.5 High pressure effects on the sensory and functional properties
of meat
16.6 Pressure assisted freezing and thawing
16.7 Effects on microflora
16.8 Current applications and future prospects
16.9 References

17 Processing and quality control of restructured meat

P. Sheard, University of Bristol
17.1 Introduction
17.2 Product manufacture
17.3 Factors affecting product quality: temperature, ice content,
particle size and mechanical properties
17.4 Factors affecting product quality: protein solubility and
related factors
17.5 Factors affecting product quality: cooking distortion
17.6 Sensory and consumer testing
17.7 Future trends

© 2002 CRC Press LLC and Woodhead Publishing Ltd.

 17.8 Sources of further information and advice
17.9 References

18 Quality control of fermented meat products

D. Demeyer, Ghent University and L. Stahnke, Chr. Hansen A/S,
Hørsholm
18.1 Introduction: the product
18.2 The quality concept
18.3 Sensory quality and its measurement
18.4 Appearance and colour: measurement and development
18.5 Texture: measurement and development
18.6 Flavour: measurement and development
18.7 Taste and aroma: measurement and development
18.8 The control and improvement of quality
18.9 Future trends in quality development
18.10 References

19 New techniques for analysing raw meat

A. M. Mullen, The National Food Centre, Dublin
19.1 Introduction
19.2 Defining meat quality
19.3 Current state of art techniques
19.4 Emerging technologies
19.5 The genetics of meat quality
19.6 The future
19.7 Sources of further information and advice
19.8 References

20 Meat packaging
H. M. Walsh and J. P. Kerry, University College Cork
20.1 Introduction
20.2 Factors influencing the quality of fresh and processed meat
products
20.3 Vacuum packaging
20.4 Modified atmosphere packaging
20.5 Bulk, master or mother packaging
20.6 Controlled atmosphere packaging and active packaging
systems
20.7 Packaging materials used for meat products
20.8 Future trends
20.9 References

© 2002 CRC Press LLC and Woodhead Publishing Ltd.

 Contributors

Chapter 1 Chapter 2
Professor David Ledward Professor Dr Tilman Becker
Department of Food Science and Institute for Agricultural Policy and
Technology Marketing
The University of Reading University of Hohenheim
Whiteknights D-70593 Stuttgart
Reading RG6 6AP Germany
England
Tel: +711 4592599
Tel: +44 (0) 118 9316623 Fax: +711 4592601
Fax: +44 (0) 118 9310080 E-mail: [email protected]
E-mail:
[email protected]

Dr Joseph Kerry and Dr John Kerry

Chapter 3
Faculty of Food Science and Professor R. K. Miller
Technology 2471 TAMU
University College Cork, Meat Science Section
Cork, Department of Animal Science
Ireland Texas A & M University
College Station
Fax: +35 32 12 70 213 TX 77843-2471
E-mail: [email protected] USA
E-mail: [email protected]

© 2002 CRC Press LLC and Woodhead Publishing Ltd.

 Tel: 979 845 3935 Chapter 6
Fax: 979 845 9454
Dr Marianne Jakobsen and Associate
E-mail: [email protected]
Professor Grete Bertelsen
Department of Dairy and Food
Science
Chapter 4 The Royal Veterinary and
Agricultural University
Jennette Higgs
Rolighedsvej 30
Food To Fit
1958 Frederiksberg C
PO Box 6057
Denmark
Greens Norton
Towcester NN12 8GG
Tel: +45 35283268
Northamptonshire
Tel: +45 35283212
England
Fax: +45 35283344
Fax: +45 35283190
E-mail: [email protected]
E-mail: [email protected]
E-mail: [email protected]
Dr Breda Mulvihill
Glenalappa
Moyvane
County Kerry Chapter 7
Republic of Ireland A.P. Moloney
Teagasc
E-mail: [email protected] Grange Research Centre
Dunsany
County Meath
Chapter 5 Republic of Ireland

Professor Feridoon Shahidi Tel: +353 46 25214

University Research Professor Fax: +353 46 26154
Department of Biochemistry E-mail: [email protected]
Memorial University of
Newfoundland
St John’s Chapter 8
Newfoundland A1B 3X9
Canada Dr Margit Dall Aaslyng
Danish Meat Research Institute
Tel: (709) 737 8552 Maglegaardsvej 2
Fax: (709) 737 4000 DK-4000 Roskilde
E-mail: [email protected] Denmark

Tel: +45 4630 3194

Fax: +45 4630 3132
E-mail: [email protected]

© 2002 CRC Press LLC and Woodhead Publishing Ltd.

 Chapter 9 Chapter 12
Geoffrey R. Nute Dr K. G. Rickert
Division of Food Animal Science Director of Research
School of Veterinary Science Faculty of Natural Resources,
University of Bristol Agriculture and Veterinary Science
Langford The University of Queensland
Bristol BS40 5DU Gatton Campus
England Gatton
Queensland 4343
Tel: +44 (0) 117 928 9305 Australia
Fax: +44 (0) 117 928 9324
E-mail: [email protected] Fax: +61 7 5460 1324
E-mail: [email protected]

Chapter 10
Professor H. J. Swatland
Chapter 13
Department of Food Science Dr Christian James
Department of Animal and Poultry Food Refrigeration and Process
Science Engineering Research Centre
University of Guelph (FRPERC)
Canada University of Bristol
Churchill Building
E-mail: [email protected] Langford
Bristol BS40 5DU
England
Chapter 11
Tel: +44 (0) 117 928 9239
Dr Peter McClure Fax: +44 (0) 117 928 9314
Unilever R&D Colworth E-mail: [email protected]
Colworth House
Sharnbrook
Bedford MK44 ICQ
England
Chapter 14
Dr K. B. Madsen and Dr Jens Ulrich
Tel: +44 (0) 1234 781781 Nielsen
Fax: +44 (0) 1234 222277 Danish Meat Research Institute
E-mail: [email protected] Maglegaardsvej 2
PO Box 57
DK-4000 Roskilde
Denmark

© 2002 CRC Press LLC and Woodhead Publishing Ltd.

 Tel: +45 4630 3030 Chapter 17
Fax: +45 4630 3132
Dr Peter Sheard
E-mail: [email protected]
Division of Food Animal Science
University of Bristol
Langford
Chapter 15
Bristol BS40 5DU
Dr Stephen J. James England
Food Refrigeration and Process
Engineering Research Centre Tel: +44 (0) 117 928 9240
(FRPERC) Fax: +44 (0) 117 928 9324
University of Bristol E-mail: [email protected]
Churchill Building
Langford
Bristol BS40 5DU
Chapter 18
England
Professor Dr Ir Daniel Demeyer
Tel: +44 (0) 117 928 9239 University of Ghent
Fax: +44 (0) 117 928 9314 Department of Animal Production
E-mail: [email protected] Proefhoevestraat 10
9090 Melle
Belgium
Chapter 16
Tel: +32 9 264 9001
Dr Marie de Lamballerie-Anton
Fax: +32 9 264 9099
Genie des Procedes Alimentaires
E-mail: [email protected]
ENITIAA
BP 82225
Professor Louise Stahnke
44322 Nantes Cedex 3
Meat and Food Safety
France
Chr. Hansen A/S
Boege Alli 10–12
Tel: +33 (0) 2 51785465
PO Box 407
Fax: +33 (0) 2 51785467
DK-2970 Hørsholm
E-mail: [email protected]
Denmark
Dr Joseph Culioli and Dr Richard G.
Tel: +45 45 74 8566
Taylor
Fax: +45 45 74 8994
Station de Recherches sur la Viande
E-mail: louise.stahnke@dk.
INRA
chr-hansen.com
Theix 63122
Saint Genès-Champanelle
France

Tel: +33 (0) 4 73624183

Fax: +33 (0) 4 73624089
E-mail: [email protected]

© 2002 CRC Press LLC and Woodhead Publishing Ltd.

 Chapter 19 University College Cork
Cork
A. M. Mullen
Ireland
The National Food Centre
Teagasc
Fax: +353 21 270213
Castleknock
E-mail: [email protected]
Dublin 15
Republic of Ireland
Dr Joseph Kerry
Faculty of Food Science and
Tel: +353 1 8059519
Technology
Fax: +353 1 8059550
University College Cork
E-mail: [email protected]
Cork
Ireland

Chapter 20 Fax: +353 21 270213

E-mail: [email protected]
H. M. Walsh
Faculty of Food Science and
Technology

© 2002 CRC Press LLC and Woodhead Publishing Ltd.