Submitted by:

Ahmar Tufail (L1F19BSFT0078)

Section B

Instructor:

Ayesha Murtaza

Meat and Sea Food Technology

Topic:

Meat Quality Indicators

BS Food Science and Technology

University of Central Punjab

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Contents
Meat Safety.................................................................................................................................................3
Introduction and Overview......................................................................................................................3
Factors affecting the quality of raw meat................................................................................................4
Meat Quality Indicators...............................................................................................................................5
Introduction.............................................................................................................................................5
Time temperature indicator....................................................................................................................5
Dye based Indicator/Sensors...................................................................................................................5
Chemical Indicator dyes.......................................................................................................................5
Natural indicator dyes.........................................................................................................................6
Some Common Indicators.......................................................................................................................6
Visual Identification.............................................................................................................................6
Smell....................................................................................................................................................6
Firmness..............................................................................................................................................6
Juiciness...............................................................................................................................................6
Tenderness..........................................................................................................................................6
Flavor...................................................................................................................................................7
References...................................................................................................................................................7

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Meat Safety

Introduction and Overview

Animal macromolecule production has been increasing with global demand for meat with meat
quality a major concern, particularly for a lot of stringent consumers UN agency ar searching for
quality product to meet their desires. Meat quality are often perceived by its sensory attributes
(color, texture, juiciness, taste, odor, softness), nutritionary composition (fat content, fatty acid
profile, macromolecule share, minerals and vitamins), technical parameters (pH, water holding
capacity (WHC) and thawing loss), absence of chemical and microbic residues (antibiotics,
hormones, dioxins, Salmonella, Listeria, or other.

Carcass traits and meat quality, like tenderness and color, square measure essential for shopper
acceptance. Some aspects of meat quality like color and quantity of fat are often perceived
visually, however others like biological process price and therefore the absence of residues
square measure solely ensured by suggests that adequate analysis and labeling and
certification. [ CITATION Tat19 \l 1033 ].

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We can analyze various attributes of meat quality in a form analogous to Maslow’s “triangle of
needs” (Maslow, 1943). When each level of “need” is satisfied, it becomes less dominant and
the next level up takes on more importance.

Factors affecting the quality of raw meat

Meat quality and consistency area unit vital in making certain shopper satisfaction. Quality of
meat is plagued by the genetic propensity of the animal, however the animal is reared, and also
the nutritionary standing throughout production. These factors have an effect on the fat, lean
and animal tissue part of meat and so influence meat quality. Genetic variations area unit being
understood as genetic markers area unit being developed for several major quality
characteristics inside species. because the production section selects animals to maximize
quality, reduction in meat quality are often obtained. However, these animals should be fed
and reared to maximize quality. Quality is also powerfully influenced by conditions at the
slaughter plant. however animals area unit handled pre-slaughter affects the speed of rigor
mortis. [ CITATION RKM19 \l 1033 ].

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Meat Quality Indicators
Introduction
Indicators square measure devices that provide some info concerning the presence or absence
of a substance or the degree of interaction between 2 substances by dynamical in
characteristics, like color. The distinction between sensors and indicators is that the latter don't
have receptor and electrical device parts and instead communicate info through direct visual
changes. 3 classes of acknowledge indicators square measure time temperature, gas and dye
primarily based freshness indicators.

Time temperature indicator

Time–temperature indicator could be a straightforward quality recording device that's able to
show irreversible visual response to watch and record essential parameters throughout the
whole provide chain from production to the storage and distribution as well as domestic
storage . customers will simply check the standard of food victimization TTIs, expressing an
obvious response of color development that correlates to the period of time of a food stuff at a
target temperature. TTIs can be sub divided into three types based on the working principle:

(1) Physical systems

(2) Chemical systems
(3) Biological systems

Dye based Indicator/Sensors

Chemical Indicator dyes

Indicators use associate indicator dye and a carrier for indicator dye which is able to hold and
carry it. Intelligent packaging applications are used for observance spoilage of meat and to
predict its remaining time period. A chromomeric sensing element array was ready for
observance cooked marinated turkey meat freshness victimization thirteen indicators (including
pH scale indicators, nucleophilic sensing dyes, etc.) and 3 completely different inorganic
supports.

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Natural indicator dyes

Chemical indicator dyes area unit artificial chemicals that harmful to the shoppers if leaked and
area unit tough to handle additionally. what is more chemical dyes area unit tough incorporate
in indicator carrier. In recent years completely different natural dyes are used for development
of indicator sensors. There are a unit several reports of the employment of dyes contained in
plant tissues for colorimetric determination of pH scale. [ CITATION Bha17 \l 1033 ]

Some Common Indicators

Visual Identification

The visual identification of quality meat relies on color, edible fat and water holding capability. edible fat
is tiny streaks of fat that square measure found within the muscle and might be seen within the meat
cut. Edible fat incorporates a helpful result on appetisingness and flavor of meat. Meat ought to have a
traditional color that's uniform throughout the complete cut. Beef, lamb, and pork ought to even have
edible fat throughout the meat.

Smell

Another quality issue is smell. The merchandise ought to have a traditional smell. this may show a
discrepancy for every of the species (i.e. beef, pork, chicken), however ought to vary solely slightly at
intervals the species. Any rancid or strange smelling meat ought to be avoided.

Firmness

Meat ought to seem firm instead of soft. Once handling the retail package, it ought to be firm, however
not powerful. It ought to provide struggling, however not really be soft.

Juiciness

Juiciness depends on the number of water maintained in a very broiled meat product. Appetisingness
will increase flavor, helps soften meat - creating it easier to chew, and stimulates secretion production

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within the mouth. Water retention and super molecule content confirm appetisingness. Edible fat and
fat around edges helps hold in water. Water losses square measure from evaporation and drip losses.
Meat aging will increase water retention and thus will increase appetisingness.

Tenderness

Has been joined to many factors, like the animal's age, sex or the muscle location. One necessary thanks
to tender meat is by aging. Carcasses square measure aged by holding them at refrigeration
temperatures for extended periods of your time once slaughter and initial chilling.

Flavor

Flavor and aroma square measure tangled to make the feeling the buyer has throughout uptake. These
perceptions accept the smell through the nose and on the sensations of salty, sweet, bitter and bitter on
the tongue. Meat flavor is suffering from variety of species, diet, cookery methodology and
methodology of preservation (e.g. smoke-dried or cured).

Meat Quality Tests

The spoilage of meat happens, if the meat is untreated, in an exceedingly matter of hours or days and
leads to the meat turning into unappetizing , poisonous, or infectious. Spoilage is caused by the much
inescapable infection and succeeding decomposition of meat by microorganism and fungi,

Phage typing
Phage writing may be a technique used for sleuthing single strains of microorganism. it's wont to trace
the supply of outbreaks of infections. The viruses that infect microorganism square measure known as
bacteriophages ("phages" for short) and a few of those will solely infect one strain of microorganism.

Serological typing
The field typically is comprised of the detection of enzymes and antigens, as within the identification of
seminal stains or {blood writing|diagnosis|diagnosing} (ABO and organ status) and desoxyribonucleic
acid typing.

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Plasmid identification
Plasmids may also function markers of assorted microorganism strains once a writing system remarked
as cellular inclusion identification, or cellular inclusion procedure is employed.

References
Miller, R. (2019). Factors affecting the quality of raw meat.

Singh, B. P. (2017). Indicator sensors for monitoring meat quality: A.

Tatiany Carvalho dos Santos, P. (2019). Meat Quality. Journal of Agricultural Science and Technology B 9
(2019) 305-315 .

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