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Meat Processing

As the meat processing plant, although you have quite advanced equipment and top quality raw materials, but if your sanitation out of control, then the products will be a big problem infected with pathogen.

In the processing, it is very important to control the environment, raw materials, finish products.

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Aerobic Culture Medium (PCA)
Coliform Culture Medium (VRBA)
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Yeast & Mold Culture Medium (Rose Bengal)
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About Meat Processing

Meat processing

Processed meat refers to any meat that has been salted, air-dried, fermented, smoked or otherwise processed to enhance the taste or extend the shelf life. Most processed meat products contain pork or beef, but may also include other by-products such as red meat, poultry, and animal offal or blood, such as hot processed sausages dogs, ham, sausages, beef jerky, canned meat, cold meats, Sauces and more.

Meat processing equipment

Meat processing machinery is a kind of processing equipment, which is a necessary and important guarantee for the development of the meat industry. In the mid-1980s, the former Ministry of Commerce began to import meat processing equipment from Europe in order to improve China's meat deep processing technology. Since then, China's meat processing enterprises have begun to understand and understand modern processing equipment, processes and products; meat processing machinery manufacturers have also begun to contact advanced meat processing equipment, and began to learn from foreign technologies to develop China's own product. Twenty years.

Meat processing products

We can specifically divide meat products into five categories: cured bacon products, stewed meat products, smoked barbecue meat products, smoked sausage and ham products, and fermented meat products. Each meat product can be subdivided:

1. The application unit for cured bacon products includes bacon, bacon, air-dried meat, Chinese sausage, Chinese ham, raw bacon and raw sausage;
2. The application unit for sauce-marinated meat products includes white-boiled meat, sauce-marinated meat, meat cakes, jellies, fried meats, pork floss and dried meats, etc.;
3. Smoked barbecued meat products application unit includes smoked barbecued meat, preserved meat and cooked bacon, etc.;
4. Smoked sausage and ham products application unit includes smoked sausages and smoked hams;
5. Fermented meat products application unit includes fermented sausages and fermented meat.

Meat processing plant

The meat processing plant handles the slaughtering, processing, packaging and distribution of meat from animals such as cattle, pigs, sheep and other livestock. Does not include poultry. Much of the entire meat industry focuses on producing meat for human consumption, but it also produces a variety of by-products, including hides, feathers, dried blood, and fats (such as butter) and proteins (such as meat and bone meal).

In the United States and some other countries, where meat packaging is completed is called a factory slaughterhouse, slaughter or meat packaging plant; in New Zealand, where most products are exported, it is called a frozen factory. One type of slaughterhouse is where animals are slaughtered for food.

Microorganisms in fresh meat

The muscles of healthy animals are sterile, and the microorganisms in the fresh meat are brought into the animal's epidermis, intestines or utensils, and human or environmental pollution during processing;
Effective purification methods, proper decontamination operations and rapid cooling can effectively reduce the number of primitive microorganisms;
The initial composition of meat microorganisms was mainly mesophilic bacteria, which were contaminated by animal fur and intestinal excreta. However, as the storage temperature decreased, the growth of mesophilic bacteria was inhibited, and cold bacteria began to grow. Cold bacteria transformation
In the first 4 hours, the drying of moisture on the surface of the meat inhibited the growth of psychrotrophs such as Pseudomonas, and after 4 hours, the internal moisture extravasation balanced the loss of surface moisture, restored the water activity favorable for microbial growth, and the psychrophiles began to grow.

Microorganisms in meat processing

Meat has conditions very suitable for microbial growth
1. Higher pH; 2. Higher water activity; 3. Instantly available and comprehensive nutrition.
Live animals carry numerous microorganisms, which inevitably contaminates the flesh itself during processing.
The meat slaughtering and processing environment transitions from an unclean area to a clean area, which is prone to cross-contamination of the environment, and it is difficult to maintain and clean and disinfect.
The production environment is open, the production steps are many, the technology is complicated, and the pathogenic microorganisms are transmitted in many ways.
High environmental humidity, difficult to control temperature, and microorganisms have a chance to reproduce.
Most of the meat slaughtering and processing are manual operations, there are many people, the fluidity is large, and it is difficult to control microbial contamination.

Two types of bacterial food poisoning

Infectious bacterial food poisoning:

A certain amount of live pathogens invade the human body and cause parasites to reproduce
Most are caused by Gram-negative pathogens (except Listeria monocytogenes);
Low infection dose, can cause humans without growing in food
Pathogenicity of germs after being killed;
The toxic source is mainly produced by lipoproteins in the cell wall;
Illnesses usually include abdominal pain, diarrhea, vomiting, chills and fever.

Toxic bacterial food poisoning:

Toxins are caused by pathogenic bacteria during growth;
Caused by Gram-positive bacteria;
Toxic sources are mainly produced by toxin proteins that accumulate in or are excreted outside the cell;
Once the bacteria produce enough toxins, even if the bacteria are killed, the toxins can still cause human disease;
The biggest difference between its symptoms and infectious bacterial food poisoning is that it has no fever.

Contamination Control of Processed Meat Products

Use raw meat with the lowest number of microorganisms;
Raw meat must be thawed in the refrigerator;
Concerned about microbial contamination of other non-meat raw materials;
Concerned about the contamination of contaminated water or pipeline water microorganisms;
Prevent cross-contamination of semi-processed meat products;
Hygienic dead corners or uncleaned equipment will cause a lot of microbial contamination;
Prevent bacterial growth during meat processing from reducing meat quality or producing bacterial toxins;
Prevent contamination by Salmonella, Listeria monocytogenes and Staphylococcus aureus after sterilization through cleaning and disinfection and environmental monitoring.

Summary

Many people like processed meat products because they are nutritious and can be stored for a long time. They are also very convenient to eat. However, as early as October 27, 2017, the preliminary list of carcinogens published by the International Organization for Cancer Research of the World Health Organization has classified processed meat (ingestion) as a type of carcinogen.
The environment and the operations considered during the processing of meat products will always affect the quality of the meat products. Even if the quality of the finished product is good, incorrect storage methods will affect the quality of meat products. Generally, the longer the storage time, the more microorganisms produced by meat products, and the greater the impact on human health. Therefore, we should try to avoid using processed meat products.
A variety of rapid microbial detection kits independently developed by Ballya can effectively detect microorganisms in meat products. Not only is the operation simple, but the time is short, and accurate results can be obtained while saving costs.
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