What is meat processing?

Meat processing refers to preparing meat for human consumption. Meat is the edible part of animal tissue and products made from these tissues. The slaughter of livestock involves humane treatment, stunning, and slaughtering. After slaughter, the meat undergoes rigor mortis, where muscles stiffen due to energy depletion. Over time, enzymes break down structural proteins, tenderizing the meat. Meat preservation methods, such as fermentation, inhibit microbial growth, slow enzymatic activity, and prevent oxidation. Mandatory meat inspections ensure safety, wholesomeness, and accurate labeling. Sanitation is maintained in meat-packing and processing facilities through mandatory inspections.

Why is meat processed before we eat it?

Meat processing occurs before consumption to prevent spoilage by controlling the growth of microorganisms, reducing enzymatic activity, and preventing oxidation, which causes rancidity. Methods such as curing and smoking enhance safety, shelf life, color, and flavor by decreasing moisture and adding preservatives like salt and nitrite. Vacuum packaging extends refrigerated storage by limiting oxygen. Fermentation lowers the meat's pH to inhibit pathogenic microorganisms, while drying removes moisture to prevent microbial growth.

What are some common steps involved in processing meat?

Meat processing involves several key steps to ensure safety, preservation, and quality. These steps generally include slaughtering , which consists of preslaughter handling, stunning, and slaughtering. The animal is bled, typically by severing the carotid artery and jugular vein, to remove blood from the body. After this, the process includes eviscerating and skinning , followed by carcass inspection and grading based on quality standards. The meat is then processed using methods such as marinating, cooking, cutting, or slicing. Finally, it is preserved through refrigeration , freezing , curing, freeze-drying, or canning, and then packaged for transport, storage, and sale.

How does meat processing help preserve meat?

Meat processing helps preserve meat through methods that inhibit microorganism growth, slow enzymatic activity, and prevent oxidation. Common methods include: * Canning Sealing meat in a container and heating it to destroy spoilage-causing microorganisms allows for safe storage at room temperature. * Curing and smoking Smoking decreases moisture, preventing microbial growth, while curing involves adding salt and nitrite. Salt reduces moisture, and nitrite prevents microorganism growth and rancidity. * Freezing Lowering the temperature inhibits microorganism growth. Meat is frozen promptly after slaughter at temperatures of 0 °F (−18 °C) or lower.

What are some different products made from processed meat?

Processed meats include a variety of products like sausages , which are chopped, seasoned meats, often stuffed into casings and can be fresh, smoked, or pickled. Ham , typically from the rear leg of a hog, is preserved through salting, smoking, or drying. Bacon comes from the side or belly of a pig, cured and smoked, with Canadian bacon being a leaner cut from the loin. Additionally, poultry can be processed into products like frankfurters and bologna , similar to beef and pork versions, using minced poultry meat. Cured turkey products, such as turkey ham and pastrami , are often tumbled or massaged with flavorings and spices during processing.

How does meat processing affect the safety and taste of meat products?

Meat processing impacts the safety and taste of meat products through various methods. Preservation techniques such as curing and smoking enhance safety and shelf life while also improving color and flavor. Smoking reduces moisture, preventing microbial growth, while curing involves adding salt and nitrite to inhibit microorganisms and retard rancidity. Mandatory meat inspection ensures wholesomeness, safety, and accurate labeling. Flavor additives , such as flavor enhancers, replace flavors lost during processing and develop new products. Additionally, marinades tenderize meat and improve its sensory attributes.

meat processing

Introduction
Conversion of muscle to meat
- Muscle structure and function
  - Skeletal muscle structure
  - Skeletal muscle contraction
- Postmortem muscle
  - pH changes
  - Protein changes
Properties of meat
- Chemistry and nutrient composition
  - Protein
  - Fat
  - Vitamins and minerals
  - Cholesterol
  - Carbohydrates
  - Water
- Colour
  - Myoglobin content
  - Oxidation state of iron
- Tenderness
  - Meat grain
  - Connective tissue
  - Fat
- Postmortem quality problems
  - DFD meat
  - PSE meat
  - Cold shortening
  - Heat ring
Livestock slaughter procedures
- Preslaughter handling
- Stunning
- Slaughtering
  - Hogs
  - Cattle, calves, and sheep
- By-products
Meat inspection
- Antemortem and postmortem inspection
- Reinspection during processing
- Sanitation
- Facilities and equipment
- Labels and standards
- Compliance
- Pathology and epidemiology
- Residue monitoring and evaluation
Meat grading
Retail meat cutting
- Pork fabrication
- Beef fabrication
- Lamb fabrication
- Veal fabrication
Meat cookery
- Colour changes
- Structural changes
Meat microbiology, safety, and storage
- Food-borne microorganisms
  - Food-spoilage microorganisms
  - Food-poisoning microorganisms
  - Prevention of microbial contamination
- Preservation and storage
  - Cold storage
  - Freezing
  - Vacuum packaging
  - Canning
  - Drying
  - Fermentation
  - Irradiation
  - Curing and smoking

References & Edit History Quick Facts & Related Topics

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basic slaughtering process; meat processing

meat processing

Also known as: meatpacking

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Top Questions

What is meat processing?
Meat processing refers to preparing meat for human consumption. Meat is the edible part of animal tissue and products made from these tissues.

The slaughter of livestock involves humane treatment, stunning, and slaughtering. After slaughter, the meat undergoes rigor mortis, where muscles stiffen due to energy depletion. Over time, enzymes break down structural proteins, tenderizing the meat.

Meat preservation methods, such as fermentation, inhibit microbial growth, slow enzymatic activity, and prevent oxidation. Mandatory meat inspections ensure safety, wholesomeness, and accurate labeling. Sanitation is maintained in meat-packing and processing facilities through mandatory inspections.
3 Britannica Sources
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
Why is meat processed before we eat it?
Meat processing occurs before consumption to prevent spoilage by controlling the growth of microorganisms, reducing enzymatic activity, and preventing oxidation, which causes rancidity.

Methods such as curing and smoking enhance safety, shelf life, color, and flavor by decreasing moisture and adding preservatives like salt and nitrite. Vacuum packaging extends refrigerated storage by limiting oxygen. Fermentation lowers the meat's pH to inhibit pathogenic microorganisms, while drying removes moisture to prevent microbial growth.
2 Britannica Sources
1. meat processing: Curing and smoking
2. frozen meal: Slicing and dicing
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
What are some common steps involved in processing meat?
Meat processing involves several key steps to ensure safety, preservation, and quality. These steps generally include slaughtering, which consists of preslaughter handling, stunning, and slaughtering. The animal is bled, typically by severing the carotid artery and jugular vein, to remove blood from the body. After this, the process includes eviscerating and skinning, followed by carcass inspection and grading based on quality standards. The meat is then processed using methods such as marinating, cooking, cutting, or slicing. Finally, it is preserved through refrigeration, freezing, curing, freeze-drying, or canning, and then packaged for transport, storage, and sale.
6 Britannica Sources
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
How does meat processing help preserve meat?
Meat processing helps preserve meat through methods that inhibit microorganism growth, slow enzymatic activity, and prevent oxidation.

Common methods include:
* Canning Sealing meat in a container and heating it to destroy spoilage-causing microorganisms allows for safe storage at room temperature.
* Curing and smoking Smoking decreases moisture, preventing microbial growth, while curing involves adding salt and nitrite. Salt reduces moisture, and nitrite prevents microorganism growth and rancidity.
* Freezing Lowering the temperature inhibits microorganism growth. Meat is frozen promptly after slaughter at temperatures of 0 °F (−18 °C) or lower.
4 Britannica Sources
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
What are some different products made from processed meat?
Processed meats include a variety of products like sausages, which are chopped, seasoned meats, often stuffed into casings and can be fresh, smoked, or pickled. Ham, typically from the rear leg of a hog, is preserved through salting, smoking, or drying. Bacon comes from the side or belly of a pig, cured and smoked, with Canadian bacon being a leaner cut from the loin.

Additionally, poultry can be processed into products like frankfurters and bologna, similar to beef and pork versions, using minced poultry meat. Cured turkey products, such as turkey ham and pastrami, are often tumbled or massaged with flavorings and spices during processing.
5 Britannica Sources
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
How does meat processing affect the safety and taste of meat products?
Meat processing impacts the safety and taste of meat products through various methods. Preservation techniques such as curing and smoking enhance safety and shelf life while also improving color and flavor. Smoking reduces moisture, preventing microbial growth, while curing involves adding salt and nitrite to inhibit microorganisms and retard rancidity.

Mandatory meat inspection ensures wholesomeness, safety, and accurate labeling. Flavor additives, such as flavor enhancers, replace flavors lost during processing and develop new products. Additionally, marinades tenderize meat and improve its sensory attributes.
6 Britannica Sources
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.

meat processing, preparation of meat for human consumption.

Meat is the common term used to describe the edible portion of animal tissues and any processed or manufactured products prepared from these tissues. Meats are often classified by the type of animal from which they are taken. Red meat refers to the meat taken from mammals, white meat refers to the meat taken from fowl, seafood refers to the meat taken from fish and shellfish, and game refers to meat taken from animals that are not commonly domesticated. In addition, most commonly consumed meats are specifically identified by the live animal from which they come. Beef refers to the meat from cattle, veal from calves, pork from hogs, lamb from young sheep, and mutton from sheep older than two years. It is with these latter types of red meat that this section is concerned.

Conversion of muscle to meat

Muscle is the predominant component of most meat and meat products. Additional components include the connective tissue, fat (adipose tissue), nerves, and blood vessels that surround and are embedded within the muscles. The structural and biochemical properties of muscle are therefore critical factors that influence both the way animals are handled before, during, and after the slaughtering process and the quality of meat produced by the process.

Muscle structure and function

There are three distinct types of muscle in animals: smooth, cardiac, and skeletal. Smooth muscles, found in the organ systems including the digestive and reproductive tracts, are often used as casings for sausages. Cardiac muscles are located in the heart and are also often consumed as meat products. However, most meat and meat products are derived from skeletal muscles, which are usually attached to bones and, in the living animal, facilitate movement and support the weight of the body. Skeletal muscles are the focus of the following discussion.

Skeletal muscle structure

Skeletal muscles are divided from one another by a covering of connective tissue called the epimysium. Individual muscles are divided into separate sections (called muscle bundles) by another connective tissue sheath known as the perimysium. Clusters of fat cells, small blood vessels (capillaries), and nerve branches are found in the region between muscle bundles. Muscle bundles are further divided into smaller cylindrical muscle fibres (cells) of varying lengths that are individually wrapped with a thin connective tissue sheath called the endomysium. Each of the connective tissue sheaths found throughout skeletal muscle is composed of collagen, a structural protein that provides strength and support to the muscles.

The plasma membrane of a muscle cell, called the sarcolemma, separates the sarcoplasm (muscle cell cytoplasm) from the extracellular surroundings. Within the sarcoplasm of each individual muscle fibre are approximately 1,000 to 2,000 myofibrils. Composed of the contractile proteins actin and myosin, the myofibrils represent the smallest units of contraction in living muscle.

meat processing

Conversion of muscle to meat

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Muscle structure and function

Skeletal muscle structure