Steps Involved in Primary Meat Processing

Meat processing follows a safe and secure technique to safely reach the dinner table. The procedure guarantees that safety and sterility are maintained throughout the meat processing process.

Fremont, CA: A meat processing system can be defined as the changes made to meat to improve its texture, taste, and shelf life. It's also thought to be a good method to add variety to one's diet. The meat processing system consists of several steps: first, slaughtering the animals, then cutting the carcass with the connector, and finally examining the flesh. Following that, the animals are packaged, processed into various things, sent to shops, and sold to customers. The numerous procedures used in this process produce a wide range of texture and flavor differences in meat. Because of efficient DGS processing systems, meat processing and material handling have been optimized for meat providers.

Meat, like many other consumables, is a perishable food item that can get contaminated and, as a result, pose a health risk if consumed. Microbial development, chemical alterations, and endogenous enzyme breakdown are just a few of the reasons why food becomes unfit for ingestion, which is why it's critical to have a secure meat processing system.

The steps involved in thr safe meat processing procedure are:

Stunning and slaughter

Animals are frequently stunned before being butchered to prevent them from suffering for an extended period of time. Carbon dioxide, electric current, or a captive bolt gun are all used in the stunning method. The animals are rendered comatose during this procedure before being slaughtered.

Butchering

Before you can start butchering, you must first remove the animal's pelt or, in the case of poultry, the feathers. The workers are assisted in the extraction of pelt from livestock by plucking equipment. Following the fur or feather removal stage, the dressed carcass is chopped to avoid rupturing the innards while maintaining food safety.

Grading

Meat is graded according to its size, muscle mass, and fat content. The shape of the carcass and the hardness of the lean meat are used to grade meat. The poultry is evaluated on a scale of A to C based on these features.

Cutting

Large racks of beef are divided into smaller chunks before being sold to end-users. After all, boneless chicken and skinless breasts must be deboned and sliced into small pieces. The meat is sliced into ribs, bacon, or brisket by hand.

Packaging and distribution

The meat is vacuum packed in plastic bags after it has been cut. It is then packaged and distributed to merchants, restaurants, and other outlets, where customers can finally experience the succulent meat.