Newer methods of processing meats along with the development of new meat products will become more and more apparent as the meat industry adapts to the changing life-styles of Americans. The fast-food service industry as well as the hotel, restaurant and institutional trade will become an ever more important market for meat products. Electrical stimulation, massaging/tumbling, restructured steaks, hot-boning and retort pouch packaging represent more recent meat products and processing methods

Costello, W. J.

Seideman, S. C.

English

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South Dakota State UniversityOpen PRAIRIE: Open Public Research Access InstitutionalRepository and Information ExchangeSouth Dakota Cattle Feeders Field Day Proceedingsand Research Reports, 1980 Animal Science Reports1980Methods of Processing MeatsS. C. SeidemanSouth Dakota State UniversityW. J. CostelloFollow this and additional works at: http://openprairie.sdstate.edu/sd_cattlefeed_1980This Report is brought to you for free and open access by the Animal Science Reports at Open PRAIRIE: Open Public Research Access InstitutionalRepository and Information Exchange. It has been accepted for inclusion in South Dakota Cattle Feeders Field Day Proceedings and Research Reports,1980 by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For moreinformation, please contact michael.biondo@sdstate.edu.Recommended CitationSeideman, S. C. and Costello, W. J., "Methods of Processing Meats" (1980). South Dakota Cattle Feeders Field Day Proceedings andResearch Reports, 1980. Paper 4.http://openprairie.sdstate.edu/sd_cattlefeed_1980/4METHODS OF PROCESSING MEATS S.C. Seideman and W.J. Costello Department of Animal Science Report CATTL E  80·3 Sununary N ewer methods of proc e s s ing mea t s  along with the development of new meat p roducts  will be come more and mo re apparent a s  the meat industry adap t s  to the changing life-styles of  Ameri cans. The fast- f ood service indus t ry as we ll as the hote l ,  restaurant and ins t i tut ional t rade will be come an ever more important marke t for meat p roducts. Elect rical s t imulat ion , mas sa g ing / tumb l ing , res t ructured s te aks , ho t-boning and retort p ouch p ackaging rep re sent more re cent changes in meat p roduc t s  and proc e s s ing methods. Int roduc t i on The ult imate object ive of the meat industry i s  t o  provide the consumer with a p roduct that has a high degree of  eat ing satisfact ion at a low cos t. This object ive mus t  always be remembe red in p roduct development. The meat indu s t ry i s  pre sen t ly experiencing a modernizat ion phase. More new p roduct s  and proce s s e s  are b e ing inve s t igated than ever before. The purpose of this modernizat ion phas e  i s  to adap t  to the chang ing life-styles and att i tudes of  Americans. The f amily is  mor e  mob ile than ever before. The income of  the f amily is higher than ever before and the housewife i s  more of ten than not s eeking emp loyment. There are also more unmarried youth in the ir late twent ies and thirties. There fore , the t rend is for more convenience foods and more individual s e rving p ackages. Developers of  new meat p roducts and proce s s e s  mus t  conside r  the chang ing market opt ions. The t radit ional three marke t s  are : ( 1) the retail s tore , ( 2 )  the hote l ,  restaurant and ins t itut ional t rade , and ( 3 )  the fast-food s e rvice indus t ry. Increased mob i l i ty , the increase in the numb er of  working housewive s and o ther social factors have reduced the p roport ion of  meat s old in t radit ional retail s t ores and inc reased the sales of  mea t  p roducts t o  the hot e l , restaurant and ins t itutional t rade and the fast-food s e rvice indust ry. By 1 9 8 0 ,  one out of every two meals  will be eaten away f rom the home. Since more meals  will be eaten away f rom home , meat and meat p roduct development mus t  be dire cted at the hotel , restaurant and inst itut i onal t rade and at the f a s t- f oo d  s e rvice industry where the great e s t  number of  me als w i l l  be  eaten. Electrical S t imulat ion In the meat indust ry ,  ele c t rical s t imulat ion can be def ined as the app licat ion of  ele ctrical current t o  a carcass p r ior to chilling for increas ing t enderness.  Electri cal s t imulat ion is the mos t  exc i t ing development to hit  the meat indus t ry this decade. Var i ous conunercial uni t s  are p re sently available that vary vol t age and impulses dep ending on the purpose. Volt ag e s  r ange from 1 00 t o  600  vo l t s  at 1 0  t o  3 0  impulses per minu te. CATTLE '80·3 - 2 -Electrical s t imulat ion was first noted  t o  make meat more t ender back in the 1 740's when Ben Franklin found that the meat from turkeys that had been electrically shocked was "uncommonly t ender . "  The New Zealanders , in the early 1 9 70's , renewed the int e re s t , but their att emp t s  met with little connne rc ial succe ss .  In 1 9 75 , T exas A & M University began d oing extensive research on ele c t rical s t imulat i on .  S ome of t he more recent ly dis covere d  advantage s o f  electrical s t imulation include ( 1 )  extended retail case-life of meat by 1 additional day , ( 2 )  increas ed t endernes s  by 20 t o  36%, (3)  increased flavor desirab ility , (4) reduced energy consump t ion (less chilling and aging t ime required ) ,  ( 5 )  less  shrinkage ,  (6 ) more accurate grading at an earlier s t age , ( 7 )  catalyti c  re lease of enzymes which speeds the aging proce s s  ( only one-half the t ime is require d ) , ( 8 )  reduced cold-shortening of musc le f ibers and ( 9 )  reduced oc currence of heat-ring . The proce s s  als o  adds a new dimens ion t o  market ing whi ch increases  consumer inte re s t .  S everal c onnnercial companies now market their product under the name of "Tender-shock . "  A carcass b eing electrically s t imulate d  is shown in figure 1 .  Mas saging and Tumb ling Mass aging i s  def ined as the mechanical agi t at ion of meat by p addles that disrup t s  the internal protein s t ructure of meat s . Tumbling refers t o  the rubbing together of chunks of meat , result ing in a roughened outer protein layer .  The meat i s  p laced in the machine , tumbled/mas s aged for 4 t o  8 hours and then pressed into some form (s quare or round ) . The proce s s  is used ext ens ively in processed  p ork items and i s  now b eing appl ied to beef cuts . Cooked and New England ham are made in this manner . The purposes of massaging and tumbling include ( 1 )  increased water-holding cap acity , ( 2) imp roved meat color and (3 ) imp roved meat b ind . A connnercial tumbler/mas sager is shown in figure 2 .  Rest ructured St eaks Restructured s t eaks , also called flaked and f ormed s teaks , are relat ively new products t o  the meat industry . The purp ose of this p roduct i s  t o  s imulate the eating qualities of an actual s teak .  The concep t of rest ructured s teaks i s  to use les s  desirab le carcasses  and carcass comp onent s to make a product that provides satisfact ory eat ing qualities in order t o  increase the retail value of the meat . The restructured st eak i s  an exce llent p ortion c ontrol item .  The hotel , rest aurant and institutional trade demand consist ency in product appearance and qualit y . Portion control is the market ing asp ec t  that requires meat cuts t o  b e  consistent in app earance , thickness and weight . Traditional steaks vary extensively because of animal variation .  The restructured steaks can b e  manufactured t o  b e  uni form i n  mos t  trait s ,  thereby s at i sfying the hotel , restaurant and inst i tutional t rade's need f or c onsistency . The meat i s  frozen and p assed through an Urs chel Comitrol (figure 3 )  which has an impeller t hat throws the frozen meat against a s eries o f  b lades mounted on a s t ationary head (figure 4) . Figure 5 shows the action of the impelle r .  The frozen meat i s , theref ore , cut int o wafer thin slices . The sliced meat i s  then formed into a log , f rozen , t empered and pressed at 250 t o  400 p s i  of pres sure into a shap e  s imilar t o  a rib eye . The pressed log i s  then refrozen and sub sequently cut into s t eaks . CATTLE '80·3 - 3 -At present , s ome comp anies are t e s t  market ing restructured s t eaks in the frozen s t at e . Success of the restructured s teak is exce llent in the hot e l ,  restaurant and ins titutional t rade but only fair i n  the ret ail s tore . One retai l  disadvantage i s  the dull color due t o  the ne ce ss ity t o  sell res t ructured s t eaks frozen t o  cust omers who are accustomed t o  buying f re sh red beef s teaks . Hot-Boning The meat industry i s  the s ixth large s t  user of energy in this country . Reduct ion in energy utilization in the meat indust ry may b e  achieved by the hot-boning of b eef . Hot -boning can be def ined as the fabricat ion of the carcas s as e arly after s laughter as p o s s ib l e . Decreasing the cooling t ime and cooler space necess ary t o  chill the boneles s , trimmed meat may de crease energy usage by 33 to 6 5 % . Cold- shortening of mus cle which makes meat t ough is a probab le result of r ap id chilling of hot-boned beef . Electric al s timulation of the carcass b ef ore boning may alleviat e  this problem . Packaging Two purposes o f  meat p ackaging are to protect the meat against physical damage , chemical changes and bacterial contaminat ion and to p re sent it t o  the consumer in the mos t  attractive manner p o s s ible . His t orically , meat was sent from the p acking house to the s tore in carcass form .  Pre sently , 80 % o f  t he b eef in this country i s  b eing distributed in vacuum p ackages . In the future , more and more meat i s  going t o  be shipped t o  s tores in gaseous atmospheres ( 80 %  N2 + 20% co2 ) .  This gas atmo sphere reduces trim loss and i s  cheaper than vacuum packaging . Ano ther p o s s ible future method o f  meat distribution i s  the use of trailers that can be vacuumized .  Thi s  i s  called hypobari c  s torage and i s  b e ing developed b y  Grumann Industries . The retort p ouch has recently received considerable att ent ion .  Meat can be placed in a retort p ouch which consi s t s  of three materials laminated toge ther (fi gure 6) . The meat p ro duct is then cooked in a retort machine . The cooked product can then be s tored on the shelf without refrigeration for up t o  5 year s . The U . S .  Army has recently disposed of their C rat i ons and has ordered food products in over 40 million retort pouches .  The convenience of the retort pouch to the consumer i s  mos t  important . The consumer merely needs  t o  p lace the unopened retort p ouch in hot , boiling water for 3 t o  5 minute s , remove the p ouch from the water , open it and p lace the contents on a p late f or serving (see f igure 7 ) . In conclus ion , the meat industry is a rap idly changing field requ1r1ng continued p roduct development t o  keep pace with the changing l ife-styles and att itudes of the consumer .  At p resent , research i s  being dire cted at convenience foods , improved meat quality and reduct ion in proce s s ing cost s .  CATTLE '80·3 POLYOLV"IN ALUMl'°"UM FOtL 0Uflll.I:V0LVT10NAllT -- � ·� >iCl'" fR.OZE!>i'J"t.A\"Ofl5£AL'"'POUC1f ,...,,._ V\a-�-poo>d>-l>tl'IU..�•l>dl'lll­"'""',,,_ ,...;u-1��� ... u....-1,,.,_...-........i-... -  ·-� .... ..._ .... _.,,-:-:. _ _... . ...  _-_ ,_ '-· · �·�··· ·· ·-\".'" . - ,.,.. ---- --- · - J Figure 1 .  A carcas s b e ing electr ically s t imulated . Fi gure 3 .  An Urschel Comitro l .  Fi gure 5 .  The a ction o f  the impe ller of an Urs che l Comitrol . Figure 6 .  The materials in the retort pouch . CATTLE '80·3 Figure 2 .  A tumb ler /mas s ager . Figure 4 .  "''�--�- The stationary head \1111.J�lllltl ::s::e l  Comitrol . serving in a retort 

Methods of Processing Meats

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Methods of Processing Meats

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