Meat Processing Technology

 

RAP PUBLICATION: 2007/20

 

MEAT PROCESSING TECHNOLOGY

FOR SMALL-TO MEDIUM-SCALE PRODUCERS

  

Gunter Heinz
Peter Hautzinger
  

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
REGIONAL OFFICE FOR ASIA AND THE PACIFIC
BANGKOK, 2007


The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) nor The Animal Products Development Center (APDC) in Manila/Philippines concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the FAO Regional Office for Asia and the Pacific (RAP), Maliwan Mansion, 39 Phra Atit Road, Bangkok 10200, Thailand.

© FAO 2010

ISBN: 978-974-7946-99-4

Appreciation:

The cover photo was made available by the Animal Products Development Center (APDC) in Manila / Philippines

Contact:

Senior Animal Production and Health Officer and Secretary of APHCA
FAO Regional Office for Asia and the Pacific (RAP)
39 Maliwan Mansion, Phra Atit Road
Bangkok 10200, THAILAND
Tel: +66 (0)2 697 4000
Fax: +66 (0)2 694 4445

TABLE OF CONTENTS

Foreword, acknowledgement, authors

Introduction

Meat, fat and other edible carcass parts

Principles of meat processing technology

Selection and grading of raw materials for meat processing

Non-meat ingredients

Seasonings used in meat processing

Heat treatment of meat products

Categories of processed meat products

Fresh processed meat products

Raw-fermented sausages

Raw-cooked meat products

Precooked-cooked meat products

Cured meat cuts

Processed products made of chicken meat

Meat products with high levels of extenders and fillers

Traditional/ethnic meat products

Meat drying

Simple meat processing under basic conditions

Casings

Packaging of fresh and processed meat

Canning/sterilization of meat products

Handling and maintenance of tools and core equipment and recommended workers' appliances

Simple test methods of meat products

Meat processing hygiene

Cleaning and sanitation in meat plants

Annex I Recipes

Annex II Glossary

Index