Food Security
MEAT PROCESSING TECHNOLOGY
All the quality factors demanded by the manufacturer of meat products, retailers and the consumer may not be identical in all respect but all will agree with most important quality characteristics such as tenderness, flavour, juiciness and colour. However, factors influencing these aspect of quality are Species, breed ,sex and age. Management of nutrition on which the animals are reared, physiological and pathological of the animal prior to slaughter, method used for slaughtering, storage conditions under which meat is stored before sales and finally methods and degree of cooking. Consumer or retailers required a cut with highest proportion of best quality cuts or the minimum of waste eg . bone parts and the maximum from a given carcass. Meat products requires carcass best suited for its own purpose..
TRANSPORTAION
Obtaining the best from animals starts with the nature of its transportation to the site of slaughtering or abattoir. Transportation by rail, roads or trekking to abatoir affect the quality of beef.Actions such as loading or unloading, bruising,increase in fear and exhaustiomà can lead to subsequent loss of quality.
LAIRAGE
Rest animal prior to slaughter for 48 hr (not fixed) to recover from travel exhaustion. Feed animals with molasses – (sucrose concentration) to produce glucose to metabolise and yield milk or excess water to wash or flush the Intestine to reduce microflora.
SLAUGHTERING
The best civilised method of killing animals is by first a (stunning effect) – knocking with hammer – anesthetic type then the animal is bled and dressed – refrigerated for 4 – 14 days at 0-40 degree centigrade for ageing and naturing.
Storage temperature is 0- 2 degree centigrade higher temperature quickens maturity and increase microbial growth.
KEEPING QUALITY
Time and Temperature relationship.(deg.centigrade)
0-2 °C— 2-3weeks
7°C — 5-6 days
13° C — 2-4days
20°C –2 days
43°C ——1 day, spoilage is evidence but can be prevented by antibiotics eg. Formaldehyde vapour.
SPOILAGE ASSESSMENT OF FLESH FOODS.
—- Breakdown (deamination) of proteins producing Ammonia NH3, insole, H2S, skatone.
—– Formation of trimethlamine (TMA) due to bacteria.
—- Formation of dimethylamin (DMA)
—- Formation of Ammonia from Urea – bacteria activity.
— Spoilage ( oxidation of fat – hydrolysis of FFA – rancidity.
CURED PRODUCTS
CURING – A process used in keeping the quality of meat, fix the colors and improve flavors.
Types of curing:
—-Dry curing.
—- Pickling cure – Salting may allow to penetrate.
—- Injection curring – muscle injection.
—– Direct addition – Minsed meat direct addition of curing ingedent.
CURRYING INGREDIENTS
–Salt – (sodium chloride) decreases water activities reduce microbial growth ,increase shelve life and improve flavors inhibitory effect on Clostridium Botulinum.
— Nitrite – Source of Nitrites which provide antimicrobial properties and improve colour, flavour and it is antioxidant.
— Sugar – Reduce harshness of salt ,improve flavour/colors.
—- Phosphate – Reduce moisture loss and improve firmness.
— Ascorbic – speed colour reaction and increase stability.
CANNED MEAT SAFETY
— Heat Processing – To destroy the heat resistant spores of Clostridium botulinum 1×10 (11)
PH of cured meat falls between 5.5 — 6.6 limiting PH for Clostridium botulinum is 4.6 -5. While storage temp.is 22 ( degcet)will prolong the shelvelife.
SOURCES OF CONTERMINATION
— During slaughtering.
Skinning.
Evisceration -removal of offal-intestine
–Dressing
Minimizing contamination
High standard of hygiene from lirage to final storage
–Good abattoir design and operations.
At WUFAS AGR0Net, We are Competent and Reliable Food Processing Technologists into Human Capital Development Consultancy in Food Processing Technology enhancing Global Competitiveness and International Best Practices for the teeming youthful population, unemployed graduates, startups, propreneurs and other Food handlers. our expertise in meat processing can be developed into various snacks and pastries with meat. Such as sausage rolls. Meat pie etc.
08034064270, 08157784430.wufasagronet @gmail.com, fb wufasagronet
www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.
✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
FOOD SECURITY
NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
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