Process of Red Meat Proper handling and storage are two of the most important processes employees undertake once meat orders reach their point of sale. Since foodborne pathogens have not yet been entirely eliminated and food storage is often subject to human error, strict protocols must be implemented to insure that all goods that arrive for distribution are inspected, promptly refrigerated, and properly stored. Bad practices for food handling and preparation will prove disastrous for a food service business as well as for consumers. 1. Receiving and Holding Here are several precautions to ensure prompt and secure handling of meat products before they arrive. First, as the handlers receive the meat packaging, they must check and ensure that all products are still packed and not broken, as well as check the temperature of the truck storage area as the temperature must always be kept at a temperature of -18°C. Then, sort and transfer all meat products to their suitable processing coolers. Monitor the cooler temperatures on a daily basis and record data in compliance with the legislation of the Health Department as well as ensure that the cooler and freezer doors are kept closed at all times hence immediately report any unusual temperature fluctuations to the employer. 2. Slaughtering and Bleeding Animals are usually suspended by a hind limb and for slaughter procedures moved down a conveyor line. They are typically bled through the insertion of a knife into the thoracic cavity and the severance of the carotid artery and jugular vein. This method allows the body to remove maximum blood. The slaughtering procedures start to differ by species at this point in the process. After slaughtering, animals usually are suspended by a hind limb and moved down a transmission line for slaughter. Bleeding or sticking in an abattoir of meat animals is usually done by cutting the carotid arteries and the jugular vein at the neck base. This approach makes it possible to drain full blood from the body. After bleeding is started, the pulse and average blood pressure decreases rapidly due to the lower heart stroke. The amount of residual blood in the meat increases in incomplete bleeding. The lean meat may then become excessively dark and the fat may be covered in blood. 3. Skinning Skinning is a method of removing the skin like a jacket from the animal. If the skin is to be tanned immediately or frozen for storage, this method is generally used. Using the open method, the skin will be removed for wall hangings or rugs. Using the open method, larger animals are often skinned. The body is placed on a flat surface to open the skin of an animal. A cut is made between the anus and the lower lip and the animal's legs. Afterwards the skin is opened and removed from the animal. The final step is to scrape with a blunt stone or bone tool the excess fat and flesh from the inside of the skin. 4. Evisceration During meat processing processors remove internal organs from meats. This process may involve washing meats, cutting and retrieving components of the animal as assigned and inspecting the quality of meats. Usually, processors of evisceration would switch locations on the assembly line rather than operate at a single station. 5. Final Wash Washing meats with water during slaughter is a common practice of beef slaughtering with the intention of eliminating noticeable meat odor and enhancing the meat's visual quality. Faecal contamination, only knife trimming and, to some extent, steam vacuum treatments are permitted as a means of eliminating visible carcass faecal contamination. The probability that if a sanitizer is used during washing for decontamination purposes, the product may not hit bacteria inserted by a pressurized wash inside the meat is of importance. Treatments with hot water (74 ° C) are generally accepted to produce a sanitizing effect rather than a simple washing effect. There are significant reductions in E.Coli on beef brisket equivalent to 35 ° C after spraying with 74 ° C rain. Higher temperatures, though, will also have an effect on fat softening under sublethal temperature pressures, which may also affect the ability to eliminate bacterial contamination. Then, followed by a second 16 ° C wash, possibly indicating that a warm meat wash would be more useful to remove microbial contamination than a cold wash, especially if a sanitizing step follows the water wash. 6. Blast Cooling and Cool Storage Cold storage refers to both refrigeration and frozen storage. The reduction in temperature associated with cold storage is the most important factor influencing bacterial growth in cold stored meats. Freezer storage (-18°C) offers an excellent method of meat preservation. Although freezing does not kill spoilage and pathogenic microorganisms, it stops their growth and reproduction. Freezing meats allows them to be stored without significant quality loss for much longer periods compared to refrigeration. For instance, beef can be stored for 6 to 12 months while sausage products for 2 months. 7. By-Product Processing By-products are non-meat items obtained during the process of processing, usually referred to as offal. The range of meats includes livers, brains, hearts, sweetbreads (thymus and pancreas), fries (testicles), kidneys, oxtails, tripe (stomach of cattle), and tongue. For livestock feeds and fertilizers, bones and processed food are used as bone and beef meal. Intestines are used as casings of meat. Hormones and other pharmaceutical products are derived from specific glands and organs, such as glucose, heparin, and cortisone. Edible fats are used as tallow, shortening and cooking oils (from cattle). Inedible fats are used in the manufacturing of soap and candles and in different types of commercial grease. Sheep wool lanolin is used in cosmetics. Finally, hides and pelts are used in leather manufacturing. 8. Grinding Grinding is intended to produce a defined delivery particle size appropriate for subsequent storage. The key concerns are the effective use of raw meat and supplies. Grinding can turn the beef into products that are filled with small particles. The meat grinding method will be carried out using grinding machines with different meat partitions comprising of ribs thighs chest and others. These partitions are separate blended as they have different fat content which may affect the tastes of the products that will be processed next. 9. Packaging and Storage Meat should be correctly wrapped to avoid oxidation or rotting, spoiling, or fridge. Whole subprimals are often wrapped in vacuum as soon as they are separated from the carcass and are stored in the initial vacuum wrapping for a long shelf life. Cutting meat products for commercial use should be placed on trays or packed after portioning in a permeable film or vacuum. Cutting meat products for use in food services may be vacuum packed after cutting or stored in food-grade containers, properly wrapped and stored in accordance with food safety standards. To avoid freezer fire, items for frozen processing should be vacuum packed or tightly coated in freezer paper. Nowadays, the most common cooling units are the form of blower coil, in which cool air circulates through coils and fans from a ceiling-mounted unit, which pulls air from the floor through the cold coils and then returns air to the cooler. The cooler floor areas must be free of containers that may interfere with the airflow. This means that it is necessary to raise all food containers and boxes above ground level. 10. Distribution The meats will be separated according to their partitions including chest, ribs, thigh, legs, arms and others after being packed. Then, they will be stored in the storages according to frozen temperatures which is -18°C. The meats which are the first done the processes are the first which are going to be carried out from the frozen stores to be distributed. The meats will be distributed by transports that have been installed the equipments, requirements and the installation that are required for the meat storages to keep them maintain in good qualities and freshness.
