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

Images

vastus lateralis muscle of sheep

basic slaughtering process; meat processing

Hong Kong: meat vendor

cuts of lamb; meat processing

cuts of veal; meat processing

Staphylococcus aureus

Related Questions

meat cutting — meat cutting A butcher cutting beef.

meat processing

Also known as: meatpacking

Written by

H. Russell CrossAll

Fact-checked by

Britannica Editors

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...

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