Module 8

Processed Meat
Products
Process meat products
⚫ Process meat
◦ Changed by mechanical, chemical or
enzymatic treatment
◦ Alter taste and appearance
◦ Prolonged the keeping quality
Classification of process meat
⚫ Sausages (comminuted products)
⚫ Cured whole muscle cuts (non-
comminuted products)
⚫ Restructured meat products
Sausages
⚫ Comminuted
⚫ Season meat that may be cured, molded,
smoke or heat process
⚫ Meat can be used:
◦ Beef
◦ Veal
◦ Pork
◦ Poultry
◦ Combination of these products
Name of sausages
⚫ Bologna from Bologna, Italy
⚫ Genoa salami from Genoa, Italy
⚫ frankfurters from Frankfurt,
Germany
⚫ Vienna sausage fromVienna,Austria
 Types of sausages
⚫ Fresh sausages
◦ Made from comminuted meat
◦ Not cured, smoke or cooked
◦ Example:fresh pork sausages, hamburger and
chorizo
Types of sausages
⚫ Uncooked sausages
◦ Similar to fresh sausages
◦ Mild cure
◦ Placed in natural casing or wrapped plastic
 Types of sausages
⚫ Uncooked and smoked sausages
◦ Cured but not cooked
◦ Smoked after placing into the casing
◦ Cooked before serving
◦ Ex: Smoked pork sausage (smoked longanisa)
smoked country-style sausage
Types of sausages
⚫ Cooked sausages
◦ Made from cured and cooked meat
◦ Ready to eat but it may be heated
◦ Example: braunschweiger (liver sausage)
◦ blood sausage
Types of sausages
⚫ Cooked and smoke sausages
◦ made from meat that has been cured, formed
into sausages, cooked and smoked
◦ Ready to eat,some prefer to heat
◦ Example: are bologna, frankfurters andVienna
sausage
Types of sausages
⚫ Dry sausages
◦ Losses about 20-40 % of its weight through
processing and drying
◦ Example:chorizo de bilbao, hard salami
⚫ Semi dry sausages
◦ losses 8-15% of its original weight through
processing and drying
◦ Example: canton sausage
 Types of Sausages
⚫ fermented dry and semi-dry sausages
◦ acid-forming microorganisms such as lactobacilli
are added
◦ produce desirable acid flavors
◦ provide added protection against spoilage.
◦ Example: pepperoni
Types of sausages
⚫ Loaves and other specialtyfoods
◦ chopped-meat mixtures and processed in the
form of a loaf
◦ need not be cooked before serving
◦ Example:luncheon meat and meat loaf
Steps in sausage making
A. Comminution (particle reduction)
◦ meat is ground,
◦ chopped,
◦ diced,
◦ emulsified, or
◦ reduced to minute particles for
incorporation into sausage
Steps in sausage making
B.Emulsification
◦ lean meat and fat particles are dispersed in a
complex of water, proteins, cellular
components and a variety of spices and
seasonings
Steps in sausage making
C. Blending
◦ ground/chopped meat are placed in a blender
◦ to evenly distribute the lean and fat particles
and any curing ingredients that are in the
mixture
Steps in sausage making
D. Forming
◦ Maybe sold in bulk
◦ Formed into patties
◦ molded into loaves or stuffed into casings
Steps in sausage making
⚫ Placing into casing
◦ To give characteristic shape
◦ to hold the product together and to
allow for further processing.
◦ bind and protect the delicateness of the
sausage mixture
◦ regulate the contraction and expansion
of the sausage
Types of casing
⚫ Animal casing (natural casing)
◦ Made from animal intestine (cattle,
pig and sheep)
◦ Edible
◦ Costly than artificial casing
◦ Used for fresh sausages and
frankfurters
Animal casing
⚫ Dried cattle casing ⚫ Sheep casing
Type of casing
⚫ Cellulosic casing
◦ By product of cotton plant
◦ Uniform containers
◦ Not edible
◦ Remove before the sausage is eaten
Cellulosic casing
Type of casing
⚫ Regenerated collagen casing
◦ Extracted from collagen of animals skin and
hide
◦ Used for smoked longanisa
Type of casing
⚫ Fibrous casings
◦ Toughest of all casing
◦ Made from special paper pulp impregnated
with cellulose creating strong and uniform
container
◦ Usually used in dry and semi-dry sausages
Steps in sausage making
E.Linking and tying
◦ Sausages maybe tied at each end using
string or fasten with metal clips
◦ Twisted by hand or mechanically to to
produce links as identical in shape and
size as possible
Steps in sausage making
F.Smoking and cooking
◦ Essential for drying and cooking
◦ Sausage emulsion is coagulate
Steps in sausage making
G. Chilling
◦ Showered with cold water
◦ Chilled in refrigerator
◦ 35-45 ˚F (1-4 ˚C)
H. Peeling and packaging
◦ cellulosic casings on frankfurters and slicing
bologna are removed
Cured whole muscle cuts
⚫ Whole muscle cuts that are process
◦ Ham
◦ Bacon
◦ Corned beef
◦ Pastrami
🞄 Cut of beef or chicken that brine, partly
dried and season with spices and herbs
Cured whole muscle cuts
⚫ Ham
◦ Hindleg of pork
◦ cured and smoke smoke
◦ Cured and canned
Cured whole muscle cuts
⚫ Corned beef
◦ Corning
◦ Process of preserving beef with the grains of
salt
Cured whole muscle cuts
⚫ Bacon
◦ Pork bellies
◦ Beef bacon – from boneless beef short plate
◦ Cured and smoke
Cured whole muscle cuts
⚫ Pastrami
◦ made from the brisket, plate or top round
muscle of beef
◦ partly dried (with salt) and season with spices
and herbs
◦ Smoke and cooked
Restructured meat
⚫ made from flaked,ground or sectioned
beef or pork
⚫ shaped into roasts, steaks or loaves
⚫ Example: smoked sliced beef and most
boneless hams
Process of restructuring
⚫ Modification/reduction of particle
size
⚫ Blending
⚫ Reforming into desired size and
shape
Processing properties of meat
⚫ Binding ability
◦ Ability of meat to cling together after
subsequent processing procedure
◦ Important in restructured ham
⚫ Water holding capacity
◦ Ability to hold water
◦ Affects the yield
◦ Affects the sensory characteristics: flavor,
juiciness and tenderness
Processing properties of meat
⚫ Emulsifying capacity
◦ Ability of meat to bind moisture and fat
⚫ Emulsion stability
◦ Ability of emulsion to maintain water and fat
binding during storage and heat application

Note: both the emulsifying capacity and stability

are great important in hotdogs and meat
loaves processing
Basic principles of processing
comminuted products
⚫ Meat materials
◦ Meat from any part could be utilized
◦ Except: boar, sick and pregnant animals
◦ Meat for older animals is advantageous to use
⚫ Sanitation and hygiene
◦ Strict implementation of sanitation and
hygiene should be maintain
Basic principles of processing
comminuted products

⚫ Temperature of meat emulsion:

◦ 5-15 ˚C for ordinary silent cutter
◦ 5-20 ˚C for high speed emulsion mill
 Basic Principles in Processing
Comminuted Products

These could be done by:

⚫ Using crushed ice or iced-water
⚫ Pre-freezing of meat prior to
comminution
⚫ Working at cold room temperature
Thank you!!!