CHAPTER 1

Sources
1. Cattle
2. Pig

Ham thit dui

Bacon long body

3. Poultry

Hen: female produce egg18 months old, small chicken gà ta

Broilers: 6-10 weeks gà công nghiệp KFC

Broiler breeder hens not product eggchickenCHEAP

Production Consumption
1. BEEF and VEAL 1st US/ 2nd Brazil 1st US
2. Cattle Beg 1ST BRAZIL/ 2ND INDIAMILK: bò trưởng thành>Cattle Crop(ít con)
3. PORK 1ST CHINA ASIAN 1ST CHINA
4. Swine stocks 1st CHINA
Beginning stocks 1st China <Pig Crop( heo 1 con có thể đẻ rất nhiều con)
5. Chicken 1st US 1ST US

Milk >800 ml tons/ year more than Meat >400 ml tons/year

CHAPTER 2

I. COMPOSITION
1. Composition(inorganic>organic)

Water 60%

Protein 20%

Fat 15%
 Carbohydrates 1%

2. Table 1:

Lean meat more water less fat

Fat more fat less water

Milk more water 87.6% lactose 4,6% don’t use water

3. Protein
FUNCTION
Structural( collagen the most: connective tissues)
Contractile( actin, myosin) the most strength: muscle
Enzymes (protein) immunological responses (miễn dịch)control out and in
Transport (haemoglobin) :proteinoxygen
Osmotic functions (albumin)
4. FAT
4.1. Oil : not only Vegetable ( animal) liquid in room temperature
4.2. FA composition
MELTING POINT
OXIDATION
NUTRITIONAL
4.3. oil: melting point< t room unsaturated: LOVE saturated soluble saturated CLEAN
BLOOD VESSELS
4.4. Fat: melting point>t room instant noodle: fatsaturated HATE WATER DIPOSITE BLOOD
VESSELS: STROKE 15-20S
4.5. BEEF FAT: TRISTEARIN NOT GOOD
4.6. VEGETABLE MORE UNSATURATED MORE SOFT
4.7. CAT FISH: MORE SATURATED IN TROPICAL /SALMON: MORE UNSATURATED IN COLD
Sea food is more unsaturated because water is lower
4.8. Lipid oxidation( bad)
Unsaturated is more difficult to storage than saturated. (fish>meat)
5. Carbohydrates (minor component)important
Glycogen: Carbohydrate
II. TYPES OF MEAT
1. Lean meat : muscle
1.1. Bone tendon Connective tissue(COLAGEN)/ELASTIN
musclebundle fibersfibermyofibrillar ( sarcromere myofilament(actin, myosin)
Blood vessels+ nerves cell
SARCOPLASM(75%WATER, protein, myoglobin, fat)
1.2. FIBER:60-100μm
 MYOFIBRILL: 1 μm
2. HEAD
COLAGENGELATIN
2.1. BSE CRISIS: Mad Cow disease PRION: HIGH resistance heat
NOT PIG
2.2. *Head meat more contaminated:
more hole more surface
Position contact environment (mouth,…)
Complex ( cutting more)
2.3. Head meat: amylase
3. FATTY TISSUE:
3.1. CELLULAR STRUCTURED
3.2. TYPE:
Subcutaneous: under skin: easy to trim, prevent heat, nutritional storage
Intermuscular : (between): difficult to trim
Intramuscular :(with) no cut: marbling fat: đá hoa cương: softer, more sensory, melt in your
mouth 37 C(solidliquid) take energyfeel cooling, less saturated.
4. Other
Diagram: Connective tissue inorganic (elastin+colagen)
Baby: more collagen (80%), softer
Older: less collagen(20-30%) more inorganic, more rigid
Ca: more rigid but easy to broken
Collagen: stable
5. CONNECTIVE TISSUE (more hard)
5.1.

 Include:
Sinews (tendon)
Cartilage (ligament): sụn
Sheaths, walls, (diaphragm, Skin…)
Bones
5.2. Levels in lean meat
Endomysium
Perimysium
Epimysium
5.3. Main form: collagen+ elastin
Young: less cross-linked (collagen) difficult to hydrolyzedsoft
Old: more cross-linkedtougher
6. OFFALS

III. CONTRACTILE
1. Contractile protein: co cơ

Myosin thick filament căng cơ

Actin thin filament di chuyển

Distance Z line: one sarcomere

2. The sliding filament hypothesis

Maximum contraction: 2.1 μm

CHAPTER 3

Slaughter steps

PIG
 Ante-mortem (before death) InspectionElectrical Stunning( gây hôn mê):
unconciousBleeding(chọc tiết)Rinsing(not cleaning)Scalding(xông hơi)
Dehairing(remove hair)Evisceration(opening body, take internal organ out)Post-
mortem inspection(bác sĩ thú y)

CATTLE: COW

 Relax: animal welfareWalkStunningHoldingStickingRemove

head,leg,tailDehide: move the skinEvisceration:openSplitting: cut body into
halfPost mortem: veterianary doctor(meat, head, leg, internal
organ)RinsingQuatering: devide by 4  Delivering

STEP 1: HANDLING OF ANIMAL BEFORE SLAUGHTERING(relax)

 Special pens/lairage:rest, calm down, reduce stress(transport)meat quality: DESIGN

(not see everything happen) ex: curved system(not see before), plastic bags
 Handled considerately(food, water, air, time) ex: plastic crates

STEP 2: ANTE-MORTEM INSPECTION

 Identify signs of diseasesremove

 Have medicines, pharmacologicalnot enough time
 InjuredPRIORTY
  Detect disease prevent contamination and infection

STEP 3: STUNNING:

1.1.
 unconscious not DEAD not feel pain, distress during Exsanguination: (Sticking )
POSSIBLEprevent awake again
 Immobilize safety
 Insensible IMMEDIATELY stress-free
 RELAX
1.2. 3 TYPES:
 Mechanical instrument: bolt pistol traumatizes: chấn động (BRAIN)
i. Free bullet
ii. Thick skull
iii. Different position (animal)
 Electrical current(BRAIN) 3 snot kill largerhigher current
 Gas: CO2 (unconsciousness) SAFER
i. 80-90%(air)
ii. Lowered into it
iii. 90 s

1.3. Question: Why you don’t kill them?

Kill themheart not beatblood not circulatingsticking not remove blood

STEP 4: STICKING

 Kill the animal with minimal damageremove quickly blood : ideal medium for bacteria
oxidation
 Severing(Cutting) the major arteries(động mạch ) of the neck
 NOT puncture the chest cavity
 Sever carotid arteries and both jugular veins(tĩnh mạch)
 Brain death 15-20s after sticking
 ONLY 40-60% blood remove at sticking in viscera (nội tạng) not carcass=4-5% weight
 Handing or lying volume of blood lost

STEP 5: SCALDING AND DEHAIRING OF PIGS

 Scalding 60℃ loosens hair(nới lỏng) follicle (nang lông) in 6 min

i) Low t: not loosened
ii) High t: cooked colagen swollen difficult to remove
iii) Scalding Water changed
 Dehairing = machine
 Dehiding
i) Not touch skinned
ii) Sticking Skinning Head Legs Cut
iii) Oesophagus (thực quản) rectum(trực tràng) tie off

STEP 6: EVISCERATION(OPEN)

Viscera (internal organ)

 AVOID puncturing
 Pass Veterinary
 Chill

Cattle

 Saw down (cưa) pig not need only cut

STEP 7: SPLITING, RISINING

 SPLITTING: saw (cưa) and cleaver(dao) sterilized(82C)

 RISING:
i) ove soiling(dity) and blood stain
ii) RemSpread bacteria not Reduce
iii) Wet surface favorChilling immediately
iv) Water clean
 DRESSING: remove damaged or contaminated part( membrane)look better

STEP 8: POST-MORTEM INSPECTION

 Veterinary (not in slaughter house) of government

 MUST NOT remove diseased until veterinary seen
 GOODstamp(in)
BADRemoved, destroy=obeyed

STEP 9: REFRIGERATION (0-10C), HANDLING, TRANSPORT

 Low temperature As soon as but NOT too fast+ dry 6-7℃ ,28-36 h:beef, 12-16 h: Pig,
24-30h: sheep
  retard bacterial growth and also Meat quality(beef)
 Hanged on rails and NEVER touch floor
 NOT glass thermometer(high inside temperature)anaerobic growth
 High air speeds

CHAPTER 4
Post-mortem changes

Physical changes (cool, harder, drier , firmer fat,)

Biochemical changes

Acidification

Rigor mortis

Muscle metabolism

1. Function: contract
2. Energy: ATP-enzyme-sarcoplasm, mitochondria
3. Living muscles: fuel/ materialATP: free fatty acid+ glucose: blood +glycogen: stored
4. In fed animal: glucose
5. Fasting state:(starved) fat depots(free fatty acid)
6. Glycogen: use glucose and fat cannot provide energy

Breakdown of glycogen and glucose

7. Aerobic conditions( glycolysis(2 ATP), Oxidative decarboxylation(COOH-0 ATP), oxidative

phosphorylation(PO4-36 ATP) same procedure between glycogen-glucose
8. Anaerobic conditions= RUN (lactic acid)-Adrenaline pH down

Acidification

At the death

9. Blood circulation stop no oxygen, glucose, free fatty acid

10. AnaerobiclacticpH down( muscle, t ℃)
 pH↓= lactate↑ and no Lactate when Glycogen<10 mg/muscle, and Glycogen is unlimit (no
enzyme at low pH)
 turkey 10-15 min>pig>12-24h sheep>15-36 h cattle
 higher t ℃
11. ATP- only glycogen-glycosis
12. Effect:Meatstorage
 Water-binding-capacity(protein)↓-Solubility
i. denatured protein
ii. myosin/actin reach isoelectric point(pI)
release (exudation) fluid from muscle fiber when cut ↓ weight(nutrition)

 Change in color : dark+translucentopaque+paler(lighter)

Rigor mortis

13. Contracted Energy storage ATP 5-7 mmolkg/muscle, glycogen ADP↔ATP

Resting muscle: Relax PREVENT actomyosin =Actin +myosin, ATPADP
14. AFTER DEATH
 CP= Creatine phosphate↓
 ATP :5 mmolkg/kg (ATPADP)
 Actin+myosinactomyosin extensibility lost( tính co dãn)
 More fiberMore stiffness(hard)
15. ONSET
Time= creatine phosphate+ muscle metabolism +level of glycogen
 Conditions at death: violent+ stressONLY use glycogen FASTERATP↓ rigor
occurs FASTER(HARD)
 COLLER quickerdevelopment more slowly
 ATP ↓ depend on muscle
 4h-chicken, 24h-beef
 Rigor depend ATP not pH (alkaline rigor)exhausted low glycogenlow
ATPno Lactacehigh pH
 Crystilization of fats/ More fiberMore stiffness(hard)

16. Resolution
 Soften
 More storage time- more tender when cooking
17. Tenderization
 t℃ 10℃ 2*Rate↑ at NOT room temperature
 rate tenderization Beef 10 days >rabbit 9.5 days>sheep 7.7 days
 condition time Beef 10-21 days>Lamb 7-14 days>Pork 4-10 days
 Longer Ageing pork: Better Effect tenderness, juiciness, flavor
 Process:
1. Myofibrillar changing CUT Long molecule protein Short by Endogenous enzyme
hydrolyzed (Calpains, cathepsins)softer=irreversible
2. Intramuscular weakening
18. PSE =Pale(nhạt)-Soft-Exudative (pig)
 Caused= low pH-high Temperature + Accumulation of Lactic acid(anaerobic)
 Factors=Electrical stunning+Stressful+ not handled
 Apperance=pale colour+very soft+wet
loss nutrient
19. DFD= Dark + Firm+ Dry (beef, lamb, not pig)
 Caused=stressed in aerobic + without lactic acid +high pH
  Appearance (far less,dark, stick the knife)

CHAPTER 5 MEAT MICROBIOLOGY

The main practical things to know

1. Skins
2. Grow readily
3. Main Spoilage
4. More Cutmore surfacegrow aerobic microbial
5. 10-63℃
6. Main poisoning

Food microbiology(mold,yeast,bacteria,viruses)

Bacteria= common coccus+ Rod

Gram +( peptidoglycan/ Gram –(glycoprotein+ glycosaccharize/peptidoglycan) easy than kill

Normal bacteria(LAB) easy than Pathogen (Salmonela)

Endospore formation (extremesurvice: resistant to heat, chemical, drygerminate)

Source (Soil, Water, Plant, Utensil, Gastrointestinal, Hander, animal Feed, Hide, Air, Dust)

Clostridium every where salmonella(gas, feed) staphycoccus (hander) control grow

Extrinsic factor( t℃ ¿/ intrinsic