A lecture on Meat Fabrication

1. MEAT FABRICATION
 Process of cutting carcasses into
standard wholesale (primal) and
retail cuts

2. GENERAL PRINCIPLE OF
MEAT FABRICATION
1. Tender meat is separated from
tough meat
2. Thick portion must be separated
from the thin portion
3. Muscles must be cut across the
meat fiber/grain
4. Cheap parts must be separated
from the expensive parts

3. REVIEW

4. PRIMAL CUTS OF BEEF AND
CARABEEF CARCASSES
Front quarter
1. Chuck –pot roast, ground beef
2. Rib/prime cut – dry-heat cooking
3. Brisket – corned beef
4. Plate/short plate – carne asada
5. Shank/foreshank – osso buco

5. PRIMAL CUTS OF BEEF AND
CARABEEF CARCASSES
Hind quarter
1. Shortloin –dry-heat cooking
2. Sirloin– roasting & barbecuing
3. Tenderloin – grilling & broiling
4. Flank or navel – braising
5. Round – moist-heat cooking (i.e.
crockpot)

6. PRIMAL CUTS OF MUTTON
AND CHEVON CARCASSES
Front quarter
1. Neck
2. Shoulder
3. Party Rack
4. Shank

7. PRIMAL CUTS OF MUTTON
AND CHEVON CARCASSES
Hind quarter
1. Loin
2. Eye of loin
3. Tenderloin
4. Chump
5. Leg

8. PRIMAL CUTS OF PORK
CARCASSES
1. Jowl – sausages, bacon
2. Boston butt – sausages, lard
3. Picnic shoulder – cured or smoked
4. Loin – dry-heat cooking (roasting)
5. Spareribs - grilling (slowly over low
temp)
6. Side - braising
7. Ham – serrano ham, prosciutto
8. Foot – pickled, Mexican menudo

9. ANIMAL PRODUCTS
PROCESSING
TOPIC 6

10. MEAT PROCESSING
 Includes all processes utilized in
altering fresh meat
 Except for simple grinding, cutting
and mixing
 Necessary from the standpoint of
preservation because through
processing
- Stability or shelf life of meat
products are prolonged
- Prevent early meat spoilage

11. MEAT PROCESSING
 Leads to the production of
flavorful and nutritious products
 Provides both convenience and
variety of choices
 Product marketability of meat
processed is also enhanced

12. TYPE OF PROCESSED MEAT
1. CURED meat
 Process by the application of salt
with or without sugar, with or
without nitrate and may or may
not be smoked
 However, smoking further
improved the palatability and
stability or shelf life or cured meat
 i.e. ham, bacon, tocino and tapa

14. 3 MAJOR CURING AGENT
SALT Dehydrates the meat through
OSMOSIS
Inactivates the spoilage of cured
meat due to microorganism damage
SUGAR Lowers the pH of the cured meat
products when it forms LACTIC ACID
enhanced the flavor of the cured
products
NITRATE Color-fixing agent responsible for the
production of pinkish cured meat color
Inhibits the growth of “Clostridium
botulinum” and other putrefactive
bacteria

15. TYPE OF PROCESSED MEAT
2. SAUSAGES
 Meat products that are ground,
salted and usually seasoned
 It is also stuffed in casing/formed
in molds
 classified into ground and
emulsion-type sausages
 Both types can be chilled, cured,
smoked, dried, cooked and frozen

16. CLASSIFICATION OF
SAUSAGES
A. GROUND sausages
 Show discrete particles of meat
 i.e. longganisa, chorizo de bilbao
B. EMULSIFIED-TYPE sausages
 Fat is emulsified and stabilized
by the lean components
 i.e. frankfurters, wieners,
bologna

20. TYPE OF PROCESSED MEAT
3. RESTRUCTURED meat
products
 Generally made from flaked,
ground or sectioned beef or pork
which is shaped into roasts,
steaks or loaves.
 i.e. smoked sliced beef, boneless
hams

22. BY-PRODUCTS OF MEAT
ANIMALS
 product of considerably less value
than the major product
(meat/carcass)
 i.e. hide, skin, fat, bone and internal
organs
 In other countries (temperate)
- major products – hide, skin, milk,
draft
- by-products – meat/carcass

23. 2 CATEGORIES OF BY-
PRODUCTS BASED ON
HUMAN CONSUMPTION

24. EDIBLE BY-PRODUCTS
 VARIETY meat
- products originating from organs and
body parts other than carcass
- liver, heart, tongue, etc.
 TRIPE – comes from the lining of the
stomach of ruminant animals (rumen,
reticulum and omasum)
 SWEETBREAD – thymus gland

25. INEDIBLE BY-PRODUCTS
 Tallow, hides, skins and inedible
organs are the most higher-valued
inedible by-products
 Cattle/buffalo hides – 80% of the
worlds leather products
 HIDE –beef hide weighing > 15 kg
 SKIN - beef hide weighing < 15 kg
 SHEEP PELTS – skins from sheep
with a wool left on it

26. INEDIBLE BY-PRODUCTS
 Inedible by-products are
classified according to:
a. species
b. weight
c. size
d. placement of brand
e. type of packer / producer /
manufacturer

27. MILK PROCESSING
 The production of highly perishable
commodity like MILK demands special
consideration to ensure that it
reaches the market in an acceptable
condition
 In the absence of cooling equipment,
milk can be distributed only over
short distances
 One basic ELEMENT of dairying is
PROCESSING which EXTENDS the
range and duration of marketability

28. BASIC MILK PROCESSING
TREATMENTS
1. Heat treatment Methods
a. Pasteurization
- heat treatment of an intensity
combined with a specific holding time
that destroys most of the
psychotropic and pathogenic bacteria
- but milk must be cooled to below
5ºC immediately after heat
treatments

29. - this is done to prevent surviving
microorganism from multiplying and
causing short shelf life of the
pasteurized milk
- pasteurization does NOT significantly
affect the nutritional composition of
milk except for the loss of light
sensitive vitamins A and riboflavin
- loss of ascorbic acid that is oxidized
during storage if the package is NOT
LIGHT tight.

30. 3 HEAT TREATMENTS
a.1. LTLT (low-temp-long-time) method
- heats the milk at 63ºC for 30 minutes
a.2. HTST (high-temp-short-time) method
- heats the milk at 72ºC for 15 seconds
a.3. UHT processing
- heats the milk to about 142-145ºC for
2-3 seconds to bring the
microorganism level to ZERO (sterilized
the milk)

31. 3 HEAT TREATMENTS
a.3. UHT processing
- UHT processed milk considerably loses
its ascorbic acid, Vitamins B12 and B6
- only riboflavin remains stable due to
the packaging which protects the milk
against light
NOTE: PROTEIN content in BOTH
pasteurized & UHT-processed milk
remains stable during treatment &
storage

32. BASIC MILK PROCESSING
TREATMENTS
2. Quick cooling methods
- Cooling the milk 10ºC or lower 2 hours
after milking or preferably immediately
after milking
- quick cooling stops the dev’t of
microorganisms at an early stage in the
lag-phase of the growth curve
- quick cooling also extends the period
that the bacteriostatic properties of the
milk remain active

33. BASIC MILK PROCESSING
TREATMENTS
3. Traditional processing methods
- processing using salt and sugar
treatments
- adding this compounds at a level
below saturation to raw milk will
extend its shelf-life for few hours

34. BASIC MILK PROCESSING
TREATMENTS
3. Traditional processing methods
- limited milk use
- salt-treated milk – can no longer
be made into “pastillas de leche”
- sugar-treated milk – can no
longer be use in making “cheese”

35. BASIC MILK PROCESSING
TREATMENTS
4. Clarification/Filtering Method
- removal of extraneous matter from
the milk
- simplest way to remove impurities
- however, this has the disadvantage
that ALL milk has to pass through
the dirt that accumulates on the
filter

36. BASIC MILK PROCESSING
TREATMENTS
5. Standardization Method
- refers to the adjustment of milk
and dairy products composition
- i.e. butterfat (milk with 3.5% BF
sold commercial)
- if the butterfat is high, a portion of
cream is removed
- if the butterfat is low, a sufficient
skim milk is added

37. BASIC MILK PROCESSING
TREATMENTS
6.Cream separation method/Gravity
Creaming
- the separation of the milk fat
globules (sg:0.63) and skim milk
(sg:1.035) causes the globules to rise
under gravity and slowly accumulated
at the top forming a cream layer
- Centrifugal creaming (5,000 times
faster than cream separation method)

38. BASIC MILK PROCESSING
TREATMENTS
7. Homogenization method
- process involving the breaking
up of the fat globules whose
diameter is around 1-18µ into
smaller size of <1µ
- thus preventing the globules
from rising during storage and
forming a cream layer

39. BASIC MILK PROCESSING
TREATMENTS
8. Reconstitution method
- process involving the dissolving
of milk powder in water
- inferior quality of whole milk
produced due to poor solubility of
whole milk powder and oxidation
of milk fat during storage

40. BASIC MILK PROCESSING
TREATMENTS
9. Recombination method
- process of standardizing
reconstituted skim milk with
butter oil
- favored process due to better
solubility of skim milk powder and
better keeping quality of butter
oil/fat when kept separately

41. BASIC MILK PROCESSING
TREATMENTS
10. Toning method
- toned milk is obtained by
blending locally produced milk
containing high fat content
(buffalo/sheep milk) with water
and non-fat dry milk (skim milk
powder)
- good flavor is retained

42. PROCESSED MILK
PRODUCTS
1. Whole Milk or Full Cream Milk
- milk from which milk fat has
NOT been extracted
- packaged for beverage (<3%
milk fat and NOT <8.25% milk
solid-non-fat (SNF)

43. PROCESSED MILK
PRODUCTS
2. Low-fat Milk
- milk from which some or most
milk fat has been removed
- but must be maintained fat
levels with 0.5%, 1%, or 2% and
NOT <8.25% milk SNF

44. PROCESSED MILK
PRODUCTS
3. Skim Milk
- milk from which sufficient milk
fat has been removed to reduce
its milk fat content to <0.5% and
contains NOT <8.5% milk SNF.

45. PROCESSED MILK
PRODUCTS
4. Evaporated Milk
- produced by pre-heating to
stabilize proteins and remove about
60% of the water
- it is sealed in a container and then
heat-treated to sterilize its contents
- milk fat and SNF of evaporated
milk must be at least 7.5% and
25%, respectively

46. PROCESSED MILK
PRODUCTS
5. Condensed Milk
- it has milk fat (7.5%) and SNF
(25.5%) requirements
- milk from which water has
removed, but NOT subjected to
further heat treatment
- addition of enough sugar that acts
as a natural preservative