Uv Light Beef Processing K State

NON-THERMAL PROCESSING | Steam Vacuuming

E. Ortega-Rivas , in Encyclopedia of Food Microbiology (Second Edition), 2014

The Meat-Processing Industry

The meat-processing industry consists of establishments primarily engaged in the slaughtering of different animal species, such as cattle, hogs, sheep, lambs, or calves, for obtaining meat to be sold or to be used on the same premises for different purposes. Processing meat involves slaughtering animals, cutting the meat, inspecting it to ensure that it is safe for consumption, packaging it, processing it into other products such as sausage or lunch meats, delivering it to stores, and selling it to customers. The meat-processing industry is a separate entity from the meat-packing industry: Processing involves taking the meat in its raw form and turning it into another product that is marketable, safe for consumption, and attractive to consumers. Packaging is often an important part of the meat-processing industry, because processed meats often take on forms that are not natural shapes. Sausage, for example, is sometimes sold in tubelike packages sealed on either end with a metal clasp while hot dogs are sold in bunches of eight in many cases, and they usually are contained in a plastic pouch.

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Protein Isolates From Meat Processing By-Products

Cristina Chuck-Hernández , César Ozuna , in Proteins: Sustainable Source, Processing and Applications, 2019

5.4 Future Trends and Conclusions

Meat processing by-products have been widely used both as a protein-rich food ingredient and a nutraceutical agent. Despite the amount of published research and the promising results that have been obtained in this field, many aspects of meat processing by-product use still need to be investigated. Technological advances have made it possible to extract different protein fractions from meat, poultry, and fish processing by-products. Moreover, enzymatic, chemical, and fermentative hydrolysis in vitro has been implemented to simulate the breakdown of these proteins in digestion. However, in order to evaluate the real effect these protein hydrolysates from meat processing by-products might have on living organisms, it is necessary to validate the findings by means of in vivo studies, both in laboratory animals as well as human subjects.

Bioactive properties of protein hydrolysates from meat processing by-products that have been investigated include their antioxidant, antimicrobial, and ACE-inhibitory and antihypertensive activities. As for the functional properties of these protein hydrolysates, their solubility has been investigated thoroughly since all the other functional properties depend on it. However, it might be of great interest to explore the relationship between the distribution of peptide molecular weight in the protein hydrolysates from meat processing by-products and their bioactive and functional properties. The body of research reviewed in this chapter seems to suggest that a specific range of molecular weights might guarantee both bioactive and functional properties of protein hydrolysates from meat processing by-products. Therefore, future research should focus on purifying and characterizing the individual bioactive peptides within protein isolates and hydrolysates from meat, poultry, and fish processing by-products. Determining the bioavailability of these peptides, both in animals and humans, would have to follow in order for them to be successfully added to novel functional foods or pharmaceutical products.

In order to fully benefit from meat processing by-products, finding cost-effective methods for protein isolation and hydrolysis would be necessary for the industrial implementation of such processes. Future research in this area should focus on applying hydrolysis pre-treatments to proteins obtained from meat, poultry, and fish processing by-products. Attention should be paid to the use of emerging technologies, such as high-power ultrasound, pulsed electric fields, subcritical water hydrolysis, and high hydrostatic pressure, with the aim of both reducing the costs and minimizing the impact they may have on the environment. Nevertheless, if emerging technologies were to be applied as pre-treatments to hydrolysis, it would be necessary to deepen our knowledge of the conformational changes they may provoke in meat protein isolates and hydrolysates, depending on the type of protein used.

The specific amino acid composition and bioactive properties of protein isolates, hydrolysates, and peptides from meat, poultry, and fish processing by-products makes their use as functional food ingredients plausible. However, functional food are complex systems and studying protein isolates, hydrolysates, and peptides on their own is not enough in order to predict their behavior in such systems. Therefore, a lot of future research is needed in these areas as well.

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Irradiation of meat and meat products

Joseph G. Sebranek , in Reference Module in Food Science, 2022

Irradiation effects on meat flavor

Processing meat and meat products with exposure to ultraviolet (UV) light, heat and oxygen can cause flavor changes, and irradiation is no different if high doses are considered. The effects of irradiating fresh meat at high doses of over 4.5   kGy can therefore result in off-odors and off-flavors (which have been described as wet dog, rotten egg, bloody, fishy, barbequed corn, burnt, metallic, alcohol-like or acetic acid-like) (Ahn et al., 2017; Feng et al., 2018). The changes, however, are exacerbated by other factors that are also known to contribute to flavor changes such as oxygen exposure during and after the irradiation process. Methods to decrease the detrimental effects of irradiation at elevated doses include excluding oxygen, such as with vacuum packaging, replacement of oxygen with inert gases such as nitrogen, addition of protective agents such as antioxidants, and post-irradiation storage to permit the undesirable flavor to dissipate. Repackaging in vacuum or double packaging in oxygen-impermeable film has been found to be helpful. Irradiating meat at low temperatures (frozen vs. fesh) also mitigates these off odors. The changes that have been observed in meat that result from high doses of irradiation result from the initiation or promotion of lipid oxidation and formation of free radicals from unsaturated fatty acids as well as radiolytic degradation of amino acid side chains (Ahn et al., 2017). However, at lower doses of 3.0   kGy or less, there is very little effect on flavor of products like ground beef (Feng et al., 2019).

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Volume 1

Olga Krasulya , ... Natalia Vostrikova , in Innovative Food Processing Technologies, 2021

1.27.3.4 Development of New Semi-finished Chopped Meat Production Technology With the Use of Sonochemical Treatment

Meat processing plants of chopped semi-finished meat products have undergone testing of new sonochemical processing technology and carried out trade analysis of the semi-finished and finished meat products ( Bogush, 2011). Shown below is a photo (Fig. 8) of chopped semi-finished samples (naturally chopped cutlets) prepared during technology testing at the CJSC Moscow Meat-Processing Plant (ZAO "Meatex Plus"), and their formula (Table 12). The results of the organoleptic estimation of cutlets on a nine-point scale (Table 13), as well as using the VOCmeter instrument (e-nose) are presented. All taste-testers noted a significant improvement in the consistency, taste and flavour of cutlets containing sonochemically treated brine. A high organoleptic estimate is confirmed by the results of studies of the water-binding capacity of minced meat and cutlets in a heat-treated state (with the use of a "Kuppersbusch" combi-steamer). As we can see from the data obtained (Table 14), the index of the bound moisture content, which influences the product's juiciness, is higher for samples with sonochemically treated brine.

Figure 8. Reference and test samples of chopped semi-finished products (Bogush, 2011).

Table 12. Formula of chopped semi-finished meat products (Bogush, 2011)

Formula ingredients	Content, g.
	Reference	Test
Beef 2С Pork 2 grade Onion Salt Phosphate Water Brine treated in reactor, saturated(1:3) Ground black pepper Bread crumb Weight of raw breaded cutlets Weight of heat-treated cutlets Thermal losses, % Meat saving, %	560 140 95 9 1 100 – 0.5 80 985.5 886.95 10 –	534 140 95 – 0.85 100 35 0.5 80 985.35 931.16 5.5 4.6

Table 13. The results of the organoleptic estimation of cutlets on a nine-point scale (Bogush, 2011)

Sample parameter	Reference rating	Test rating
Visual appearance	7.4	8.6
Colour in section	7.5	8.6
Smell	7.6	8.8
Flavour	7.3	8.9
Consistency	7.6	8.5
Juiciness	7.0	8.8
Total estimation	7.4	8.7

Table 14. Results of the research of cutlet and minced meat water-binding power (Bogush, 2011)

Name	Total moisture in the sample %	Bound moisture to total moisture ratio, %
Reference minced meat	71.58	85.9202
Test minced meat	71.63	89.2455
Reference cutlets	64.11	71.8326
Test cutlets	64.34	75.9651

The process chart of the production of chopped semi-finished meat products using sonochemical treatment of brine is shown in Fig. 9.

Figure 9. Process scheme of producing chopped semi-finished meat products with the use of sonochemical treatment of liquid food media (Bogush, 2011).

The annual benefit expected from the introduction of cavitation treatment of brines in production of chopped semi-finished products at enterprises with a capacity of 5–10 tons of meat per day, amounts to 80–100 thousand US dollars (in prices of 2018). The specific benefit per 1   kg of salted meat with the use of the developed technology is about 3.0–3.5 dollars (in prices of 2018). The payback time for implementation of the technology is expected to be no longer than 3 months.

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Volume 1

P. Roupas , ... A. Ferguson , in Handbook of Waste Management and Co-Product Recovery in Food Processing, Volume 1, 2007

13.6 Sources of further information and advice

Meat processing /meat waste

www.geosp.uq.edu.au/emc/CP/Res/Red_Meat/Meat_Manual.pdf

www.fpfaraday.com/Files/Waste+Report+Printed.pdf

www.defra.gov.uk/animalh/by-prods/FormerFoodstuffs/guidance_dispffs.pdf

www.dwaf.gov.za/Documents/Policies/WDD/AbattoirWasteHandling_Disposal.pdf

Government/regulatory bodies

Canadian Food Inspection Agency – http://www.inspection.gc.ca/

European Food Safety Authority – http://appl.efsa.eu.int/

Food Standards Agency (FSA) (UK) – http://www.foodstandards.gov.au/

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FSA BSE overview site – http://www.food.gov.uk/bse/what/about/report

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FSA BSE controls page – http://www.food.gov.uk/multimedia/pdfs/bseleaflet.pdf

Food Standards Australia New Zealand – http://www.foodstandards.gov.au/

US Food and Drug Administration (USFDA) – http://vm.cfsan.fda.gov/

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USFDA – http://www.fda.gov/oc/opacom/hottopics/bse.html

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USDA BSE page – http://www.fsis.usda.gov/Fact_Sheets/Bovine_Spongiform_Encephalopathy_BSE/index.asp

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USDA–FSA site on BSE – http://www.fas.usda.gov/dlp/BSE/bse.html#BSE%20Information%20Sites

WHO Food Safety site – http://www.who.int/foodsafety/en/

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WHO BSE page – http://www.who.int/zoonoses/diseases/bse/en/

World Organization for Animal Health – http://www.oie.int/eng/en_index.htm

Legislation on BSE

EU legislation – http://www.who.int/zoonoses/diseases/bse/en/

European Commission – summary of TSE law – http://europa.eu.int/comm/food/food/biosafety/bse/roadmap_en.pdf

US Federal Meat Inspection Act – http://www.fsis.usda.gov/Regulations_&_Policies/FMIA/index.asp

Other organizations with information on BSE

Leatherhead Food International (UK) – http://www.foodsafetytoday.com/

National Renderers Association (US) – http://www.renderers.org

PrionData.org – http://www.priondata.org

The British Medical Journal's variant Creutzfeldt Jakob Disease collection – http://bmj.com/cgi/collection/mad_cow

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Food Regulations

Kevin M. Keener , in Handbook of Farm, Dairy and Food Machinery Engineering (Third Edition), 2019

2.6 Meat Processing

Meat processing includes animals such as beef, pork, chicken, turkey, goat, and other minor animal species. Responsibility of meat inspection is delegated to the Secretary of the USDA under the Meat Products Inspection Act (1906) and Poultry Products Inspection Act (1968). Within the USDA, the enforcement of meat processing regulations is the sole responsibility of the Food Safety Inspection Service (FSIS). Many states also have (federal equivalent) state inspection programs that enforce federal food processing regulations (adopted by reference) for products produced and sold within a state. If a company ships a product over state lines, it must be inspected by federal inspectors.

Federal regulations (FSIS) for all meat processors are listed under Title 9 of the Code of Federal Regulations (CFR, 2011b). Since 2000, all meat processing facilities are required to have a written sanitation program and a HACCP program. The goal of the sanitation and HACCP program is to prevent adulterated products from entering the food supply. A food is adulterated under Section 601(m) of the FMIA if "it bears or contains any poisonous or deleterious substance which may render it injurious to health; but in case the substance is not an added substance, such article shall not be considered adulterated under this clause if the quantity of such substance does not ordinarily render it injurious to health…." There are a total of nine parts to this definition. Adulteration under FDA inspection is similarly defined under Section 402 of the FFDCA.

Meat slaughter plants are required by regulation to have an FSIS/state inspector on-site during processing to ensure the product is being produced in a sanitary manner and no unfit (diseased or contaminated) meat is being processed. Further meat processing facilities (RTE meat, hot dogs, hamburger, etc.) are required to have all processed meat products inspected to ensure the sanitary conditions of the facility and that only wholesome food products are being produced.

In addition to the required inspection, optional product grading may be requested. Grading of meat products is done by the USDA–AMS Meat Grading and Services Branch. The grading service is a voluntary, fee-based service, although required for many customers including hospitals, schools, and public institutions. Product grading is visual assessment of qualities such as tenderness, juiciness, and flavor. Quality grades for beef, veal, and lamb are word labels such as prime, choice, good, etc. and vary slightly for each product, although the grades are based on nationally uniform standards within a product category. Beef carcasses can also are graded indicating the yield from the carcass. Pork is not graded. Poultry is graded A, B, or C where B and C are usually used in further processed products. The mandatory inspections by FSIS have no relationship to the AMS voluntary meat grading service.

Product labels for meat products include the name of the product, ingredients, quantity, inspection insignia, company's name and address, and qualifying phrases such as "cereal added" or "artificially colored." Product dating is voluntary, but if included must identify what the date means, stated as "sell by," "use by," "best if used before," or "expiration date." The Fair Packaging and Labeling act of 1967 makes it illegal to mislead or mislabel the product (FTC, 2011).

Standards of identity for meat products are prescribed by regulation (USDA) so that the common or usual name for a product can only be used for products of that standard. The FSIS and FDA collaborate on the standards for meat and meat products. Some are defined easily in a couple of sentences while others are complicated by involved ingredients, formulations, or preparation processes. For example, the definition of a hotdog (skinless variety):

"…have been stripped of their casings after cooking. Water or ice, or both, may be used to facilitate chopping or mixing or to dissolve curing ingredients. The finished products may not contain more than 30% fat or no more than 10% water, or a combination of 40% fat and added water. Up to 3.5% nonmeat binders and extenders (such as nonfat dry milk, cereal or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name. Beef franks or pork franks are cooked and/or smoked sausage products made according to the specifications above, but with meat from a single species and do not include byproducts. Turkey franks or chicken franks can contain turkey or chicken and turkey or chicken skin and fat in proportion to a turkey or chicken carcass." Mechanically separated meat (beef, pork, turkey, or chicken) may be used in hotdogs, and must be so labeled. MSM is minced meat paste produced from meat scraps removed from bones (FSIS, 2010b).

Recently, FSIS reformed the poultry inspection system, under which poultry companies must implement measures to prevent Salmonella and Campylobacter contamination, rather than address contamination issues after it occurs. All poultry facilities must perform in-house microbiological testing at two points in their production process, in addition to FSIS testing, to demonstrate effectiveness in controlling these pathogens. Furthermore, an optional New Poultry Inspection System (NPIS) has been introduced, which recommends poultry companies to sort their products for visual defects prior to presenting it to FSIS inspectors (FSIS, 2014). This system allows for inspectors to deemphasize routine quality assurance tasks unrelated to food safety and instead focus more on measures that are proven to strengthen food safety.

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Sources, characteristics, treatment, and analyses of animal-based food wastes

Maria R. Kosseva , in Food Industry Wastes (Second Edition), 2020

4.2.3.3 Meat-processing wastewater

The meat-processing industry uses 24% of the total freshwater consumed by the food and beverage industry and up to 29% of that consumed by the agricultural sector worldwide. As a result, the meat-processing sector produces large volumes of slaughterhouse wastewater, which requires significant treatment for a safe and sustainable release into the environment (Bustillo-Lecompte and Mehrvar, 2015). The wastewater generated by the meat-processing industry is characterized by high strength in terms of BOD, COD, suspended solids (SS), total nitrogen (TN), total phosphorous (TP), and is odorous. It is considered harmful worldwide due to its complex composition of fats, proteins, and fibers from the slaughtering process. It also contains pathogenic and nonpathogenic microorganisms, detergents, and disinfectants used for cleaning activities (Bustillo-Lecompte and Mehrvar, 2015). Table 4.2 gives the general characteristics of slaughterhouse wastewater. This wastewater currently undergoes numerous treatment options, which, according to Valta et al. (2015) , can be classified into five major subgroups. These groups include the direct application of the wastewater on agricultural land, physicochemical treatment (primary), biological treatment (secondary), advanced oxidation processes (AOPs) (tertiary), as well as a combination of these processes. However, the direct spread of the wastewater from meat processing onto agricultural land is not a sustainable practice. Physicochemical treatment methods, considered as primary treatment methods, generally incorporate technologies such as dissolved air floatation (DAF) systems, coagulation, and flocculation as well as membrane separation technologies that facilitate the separation of solid biomass from the liquid stream (Bustillo-Lecompte and Mehrvar, 2015). Secondary biological treatments typically include anaerobic and aerobic technologies as well as facultative lagoons, which facilitate the reduction of the residual BOD concentration (Pierson and Pavlostathis, 2000). The final stage of wastewater processing known as the tertiary treatment, occasionally incorporates some form of an AOP as a complementary treatment (Bustillo-Lecompte et al., 2014). This process facilitates the deactivation of any residual microorganisms without adding additional chemicals.

Table 4.2. Common characteristics of slaughterhouse wastewater.

Parameter	Average	Range
pH	6.95	4.90–8.10
BOD5 (mgO2/L)	1209	150–4635
COD (mgO2/L)	4221	500–15,900
TN (mg/L)	427	50–841
TOC (mg/L)	546	70–1200
TP (mg/L)	50	25–200
TSS (mg/L)	1164	270–6400

Reproduced with permission from Bustillo-Lecompte et al. 2015. Slaughterhouse wastewater characteristics, treatment, and management in the meat processing industry: A review on trends and advances. J. Environ. Manag. 161, 287–302

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Advances in meat processing technologies and product development

K. Sandesh Suresh , Tanaji G. Kudre , in Research and Technological Advances in Food Science, 2022

Conclusion

The replacement of conventional meat processing techniques with novel eco-friendly techniques is gaining momentum due to the drawbacks associated with conventional methods. Novel methods such as high-pressure processing, underwater shockwave technology, pulsed electric field, ohmic heating, and cold plasma technology have been successful on a laboratory scale and are on the verge of being completely used for commercial meat processing. The major problem associated with the installation of these techniques in meat processing industries is the cost of installation. Besides, the advancement in techniques for meat processing development of functional meat products is also gaining interest after the processed meat was declared as Group 1 carcinogen.

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Current perspectives of meat quality evaluation: techniques, technologies, and challenges

Ashim Kumar Biswas , Prabhat Kumar Mandal , in Meat Quality Analysis, 2020

1.2.2 Physical and structural quality

In meat processing the determination of physical and structural quality is of the utmost importance for the proper merchandizing of the finished produce. The meat industry around the globe is seeking quick and accurate methods for authenticating quality and keeping trust marks on the packaging to maintain consumers' faith in finished products. Recently Damez and Clerjon (2008) reviewed some fast and robust invasive and noninvasive biophysical techniques for predicting the structural quality of meat. These can be used for the measurement of meat components (collagen content, marbling, water content, fat content, specific proteins detection, salt content, water holding capacity, PSE (pale, soft exudative), DFD (dark, firm, dry), etc.) or their organization (collagen organization, collagen typing, fat organization, myofiber organization, myofiber spacing, myofiber diameter, myofiber density, myofilaments structure changes, Z line degradation, sarcomere length, endomysium structure, etc.), either directly or by calculating them indirectly using the correlations between one or several biophysical measurements and meat components' properties. All these measurements are based on either mechanical, optical, or electrical probing or by using ultrasonic measurements, electromagnetic waves, NMR, near infrared (NIR), and so on. For safety aspects the detection of physical particles like bone fragments, woods, metal, and glasses using ultrasound, X-rays, and image processing techniques was documented (Damez and Clerjon, 2012).

Proteomic tools are now being applied to investigate the proteome changes induced due to compensatory growth in pigs, different preslaughter stressors (Lametsch et al., 2006), postslaughter handling, processing, etc. The lean color is crucial in merchandizing of meat since it may affects due to alterations in the proteome myoglobin (Mb). The dynamics of meat color stability is due to the primary structure of Mb which is mediated via autoxidation, heme retention, structural stability, thermostability, and oxygen affinity. The interactions of pH, temperature, and postmortem time also affect the biochemical dynamics of early Mb discoloration and hence the meat color. Furthermore, variations in the amino acid sequence of Mb influence meat color stability through species-specific interactions with small biomolecules like lactate and aldehydes. For Mb, a heme protein with different redox states, this is extremely critical, because Mb stability and the aforementioned molecular interactions govern meat color/color stability (Sayd et al., 2006).

Similarly the results of proteomic study have revealed that changes of proteins occurred in muscle during postmortem storage. A total of 15 proteins were changed, some increasing and some decreasing in abundance after slaughter. Several of these proteins were identified as fragments of structural proteins such as actin, myosin heavy chain, and troponin T (Hwang et al., 2005). The calpain system is believed to be important for the degradation of myofibrillar proteinsand thereby improves tenderness. The activity of calpain system was elucidated via a proteome study in pork LD muscle for the identification of myofibrillar substrates for μ-calpain (Lametsch et al., 2004). Changes in metabolic protein composition in biopsies from live animals to postmortem samples collected shortly after slaughter in the cattle LD muscle revealed that 24 protein spots were changed (Jia et al., 2006). This reflects the contribution of several factors such as transportation, lairage, stunning, exsanguination, and dehiding on the LD muscle proteome. Identification of the proteins by MALDI-TOF/TOF MS revealed that a wide range of metabolic enzymes and stress proteins increased in abundance after slaughter.

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SENSORY AND MEAT QUALITY, OPTIMIZATION OF

M. Dikeman , C.E. Devine , in Encyclopedia of Meat Sciences (Second Edition), 2014

Hot and Cold Boning

The normal meat-processing situation in which the carcass is suspended by the Achilles tendon until rigor mortis, with subsequent boning the next day, is termed cold boning. Hot boning occurs when meat is excised before rigor mortis while carcass temperature is relatively warm, and as early as 45   min postslaughter. Rapid chilling of hot-boned meat can result in cold shortening, which is exacerbated by the absence of skeletal restraint. This is avoided to some extent by electrical stimulation because the accelerated rigor mortis occurs before the muscles have reached temperatures conducive to cold shortening. If the muscle temperatures are approximately 15   °C at rigor mortis, hot- and cold-boned meats are similar in tenderness.

If excised muscles are wrapped tightly during chilling, shortening can be minimized and the meat will be tender. A modification of this system has been developed in which the meat is fed into a tube containing a film that is stretched over the tube in such a way that allows the open tube to have meat placed in it. The stretched film then contracts to its prestretch dimensions over the meat, forcing out air and bringing the film into close contact with the meat product. The package is then heat sealed and the meat is conditioned. The very tight packaging prevents muscle shortening.

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