Guidelines for slaughtering, meat cutting and further processing
FAO ANIMAL PRODUCTION AND HEALTH PAPER 91
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Guidelines for slaughtering, meat cutting and further processing |
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M-72
ISBN 92-5-102921-0
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GENERAL HYGIENE RULES FOR FACILITIES, EQUIPMENT AND PERSONNEL IN THE MEAT INDUSTRIES
Routine cleaning of rooms and equipment
GENERAL HYGIENE PRINCIPLES FOR MEAT HANDLING
Effect of bacterial growth on the shelf-life of meat and meat products
Effect of contamination on sensoric properties of meat and meat products
TECHNIQUES AND HYGIENE PRACTICES IN SLAUGHTERING AND MEAT HANDLING
Treatment of livestock before slaughter and its impact on meat quality
Stunning and bleeding of slaughter animals
Scalding and dehairing of pigs (using simple equipment)
Skinning of cattle and small ruminants
Splitting, washing and dressing of carcasses
Refrigeration, handling and transport of carcasses and meat
MEAT CUTTING AND UTILIZATION OF MEAT CUTS
Variations in the sensoric quality of meat
Equipment for the meat-cutting operation
Hygiene rules for marketing chilled meat cuts
Cooking methods for different meat cuts
MEAT AS RAW MATERIAL, NON-MEAT INGREDIENTS AND BASIC TECHNIQUES IN FURTHER PROCESSING OF MEAT
Types of animal tissue suitable for meat processing
Simple standards of different qualities of meat used as raw material for different product qualities
Salt, curing agents, common spices, additives and natural smoke
Principles of heat treatment for non-sterilized products
Raw or cooked meat products fabricated from entire meat pieces
Meat products fabricated from comminuted meat, fat and offal
Table 1
Effect of initial contamination on the storage
life of lean beef
Table 2
Relationship between storage temperature
and slime development
Table 4
Approximate chemical composition of
different qualities of raw materials
Table 5
Typical concentration of salt in some meat
products
Table 6
Typical amounts of nitrite and nitrate in cured
products
Table 7
List of common spices used in sausage
seasoning
Table 9
Heat treatment of different meat products
Table 11
Raw material composition of regular hams,
soy- and water-added hams and ham imitations
Table 12
Typical chemical composition of different soy
products
Table 13
Different diameters of small intestines
Table 14
Common composition of hamburger-type
products
Table 15
Typical composition of some dry sausages
and salami
Table 16
The most important parameters in
manufacturing dry sausages
Table 17
Raw materials suitable for manufacturing
cooked sausages made of uncooked
material
Table 18
Casings used in manufacturing cooked
sausages made of uncooked raw materials
Table 19
Typical composition of different types of
cooked sausage made of uncooked raw
materials
Table 21
Typical composition of cooked sausages
made of precooked raw materials