SENSORY EVALUATION OF MEAT AND MEAT PRODUCTS
Sensory evaluation of foods including foods refers to their scientific evaluation through the application of human senses (taste, smell, sight, feel and sound).
Meat Science
PACKAGING OF MEAT AND MEAT PRODUCTS
Packaging of meat and meat products is the technique of using the most appropriate containers and components to contain, protect, carry, identify and merchandise the product.
MICROBIAL LOAD IN MEAT AND MEAT PRODUCTS: How to determine
MICROBIAL LOAD IN MEAT AND MEAT PRODUCTS is determined by Total viable count /Total plate count (TVC/TPC), Coliform count, Yeast and mold count, Indicator food pathogens count.
DETERIORATIVE CHANGES IN MEAT AND MEAT PRODUCTS
The DETERIORATIVE CHANGES IN MEAT AND MEAT PRODUCTS are usually depicted by color change (change in myoglobin), slime formation (microbial colonies), whiskers (fungus) and putrefied odor (proteolysis, lipolysis, fat oxidation) which makes it unfit for human consumption.
AGEING OR CONDITIONING OF FRESH MEAT
The holding of unprocessed meat above the freezing point (-1.5oC) in absence of microbial spoilage is known as ageing or conditioning of meat.
CHILLING OF DRESSED CARCASSES
Chilling is a process, the application of which in commercial slaughter houses is essential (mandatory in many developed countries) for carcasses and offals after the slaughter, unless otherwise the hot processing of meat is required.