Federal Technical and Vocational Education and

Training Institute (TVETI)

 Faculty: Agro-Processing Technology

 Department : Meat Processing Equipment Operation

 Course: Course Code: MPTe 4061

 Academic and Class Year: 2023/24 and IV

 Course Credit:3Cr.Hrs /5 ECTS

 Instructor(s): G.W(MSc)
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 Unit1:Meat Processing Equipment
 Meat processing is the procedures of making raw meat into
different meat products efficiently and safely.

 These help in operations such as mixing, tumbling, chopping,

comminuting, salting curing, cutting, fermentation, drying, heat
treatment and much more.

 The meat processing machines are useful to ensures the safe and
efficient production of meat products.

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 Unit1:Meat Processing Equipment…
 Importance of meat processing equipment

 increase productivity,

 consistent product quality, and

 improved hygiene.

 save time, reduce labor costs, and

 maintain high standards.

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 Unit1:Meat Processing Equipment…
1.Meat Grinders
• Meat grinders are a popular type of meat
processing plant equipment and help to cut,
mix, chop and mince meat into smaller
pieces.

• Grinders create ground meat products that

can be turned into patties, sausages, or sold
for consumers to use as they please.

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 Unit1:Meat Processing Equipment…
2. Meat Saws
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 Meat saws are primary function is to chop
down large pieces of meat into pieces.

 They can saw thick muscles and bones,

making them absolutely indispensable,

 For it is impossible to cut through some

muscles and bones with basic knives

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 Unit1:Meat Processing Equipment…

3. Bowl cutter
 It used easily emulsify products like
hotdogs, ham, sausages and minced meat

 Bowl cutter can also serve as a

professional front end machine in meat
balls and fish balls production line.

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 Unit1:Meat Processing Equipment…
4. Meat Tenderizer Machine
 Meat tenderizing machine is similar to a
meat mallet which can flatten and bang
meat to extend and tenderize meat.
 Tendon breaking machine can pierce
meat to break down the
membrane(chain) to soften the texture.

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 Unit1:Meat Processing Equipment…
5. Meat Ball Machine
 This machine is used to process meatball
with the material of meat and fish.
 It is suitable to form every kind of paste
into ball-shape products, such as beef
ball, fish ball, pork balls, etc.
 The machine is widely used in hotel,
restaurant and all kinds of meat ball
processing units.
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 Unit1:Meat Processing Equipment…
6.Meat Filling & Sealing Machine

 It used for making meat into restructured

meat products like steaks, sausages or
meat slices for hot pot, etc.
 Using tightening clipper after meat filling
machine,
• restructured meat could be produced
very easily and conveniently.
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 Unit1:Meat Processing Equipment…
7.Vacuum packaging Machine
 Vacuum packaging removes the oxygen from
the meat.
 This reduces the activity of bacteria that
require oxygen and significantly increases
shelf life.
 Removing the oxygen drastically slows the
meat maturation process and the meat
quality is maintained for a longer period.
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 Unit1:Meat Processing Equipment…
8.Tumbler/Massager
 This machine is for shortening pickling time
while upgrading product freshness,
• increasing water content in pickles,
maintaining tenderness and then improving
product quality.
 It can rotate forward / reverse and adjust
the speed and set as desired to fit various
products' need.
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 Unit1:Meat Processing Equipment…
9.Mixer/Blender
 A quality meat mixer quickly mixes meat,
spices and other ingredients to produce
• an evenly blended mixture for making
sausages, hamburgers, meatloaf and other
meat products.
 The main function of a meat mixer is to mix
seasoning, cure, and other additives in with
your meat
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 Unit1:Meat Processing Equipment…
10.Frozen Meat Cutter
 It can cut meat into meat rolls, meat cubes,
and slices.

 And the slice thickness can be adjustable.

 The frozen meat roll cutter machine can cut

frozen mutton, beef meat into slices and
rolls.

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 Unit 1:Meat Processing Equipment…
11.Emulsifying Machine
 It is an emulsifier mixer machine with many
functions and

• can mix, disperse, homogenize, emulsify,

and aspirate very viscous ingredients and
materials.

 It features a system to avoid dead corners.

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 Unit1:Meat Processing Equipment…
12. Cast iron pans
 They are strong and versatile, which makes
them great kitchen cooking tools.

 They can tolerate high heat, which gives

meats an excellent crust, and

• they also provide even heat distribution.

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 Unit1:Meat Processing Equipment…

12. Meat grill

 Meat grilling equipment refers to the tools
and appliances used to cook meat on a grill.

 These are just some of the common

equipment and tools used for grilling meat.

 The grill vary depending on personal

preference, type of grill, and the type of
meat being cooked.
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 Unit 2:Meat Mincing
Cleaning and preparation of mincing equipment
 A meat mincer is a machine which cuts meat into very small pieces
by forcing it through very small pieces.

 A meat mincer can be an ideal choice for the meat lovers.

 Meat grinders demand a little maintenance to ensure the

longevity of the product and to avoid any contamination.

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 Unit 2:Meat Mincing…
Cleaning and preparation of mincing equipment…
 Before cleaning meat grinder, removing the leftover pieces, to
avoid bacteria growth.

 It have to disassembled and slowly processed to avoid breakage.

 All the parts will have to be cleaned manually.

 Since dishwasher can damage the metal areas and affected the
blades sharpness.
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 Unit 2:Meat Mincing…
Cleaning and preparation of mincing equipment…
 Sponge should be used to clean all the possible areas with
lukewarm and soapy solution.

 We cannot clean the small and unreachable areas like the hopper
and feed tube with that soft sponge.

 We have to use a thin brush to clean those areas.

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 Unit 2:Meat Mincing…
Minced meat products preparation
 Minced meat is fresh meat minced into small
pieces and if desired, mixed with spices.

 It is used as a base for preparation of other

meat products including meat balls and
burgers.

 It should be bright red, with a soft texture

and uniform sized pieces.
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 Unit 2:Meat Mincing…
Minced meat products preparation
De-bone=Remove Separate -fat=Remove Sort=Remove other
Fresh meat
bones, tendons etc. most fat from meat unwanted parts

Mix=Add spices Mince=Mince through a

Wash=Wash meat in cold
and/or salt as mincing machine fitted with a 3-
water of good quality
required 5 mm diameter

Pack= Pack minced

meat into plastic Store=Store in a
bags and tie or heat refrigerator
seal

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 Unit 2:Meat Mincing…
Minced meat products preparation…
 It is essential that all tools, equipment and
surfaces are thoroughly cleaned and sterilized
before and after processing.

 Mince meat is packaged in polythene bags

and stored below 10° C in a refrigerator.

 The shelf life should not exceed 1-3 days.

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 Unit 3:Drying Meat
Selection and preparation meat for drying

 Dried meat refers whole muscle or crushed

meat that undergone dehydration process to
remove water content in the meat.
 As a general rule only lean meat is suitable for
drying.
 Visible fatty tissues adhering to muscle tissue
have a detrimental effect on the quality of the
final product.
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 Unit 3:Drying Meat…
Selection and preparation meat for drying…
 The meat best suited for drying is a medium-
aged animal, in good condition, but not fat.
 But meat of the higher amount of connective
tissue is likely to increase toughness.
 Raw material for drying meat should be
examined carefully for undesirable change
like: discoloration, off-odors, manifestation of
parasites, etc.
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 Unit 3:Drying Meat…
Drying meat product

 Meat drying is the process of removing water

content from the meat surface,
 in order to obtain an ideal condition for dried
meat product preservation.
 Drying conditions should be considered as
they will affect the quality of the meats.
 Temperature, drying period, relative humidity,
and water content.
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 Unit 3:Drying Meat…
Drying meat product…
 crucial parameters in the drying condition that
will affect the quality of the dried meats.

 Traditional thermal drying techniques lead a

lot of nutritional loss.

 Therefore advanced technologies are essential

to acquire a better quality of dried meat
products.

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 Unit 3:Drying Meat…
Drying meat product…
 Process of drying meat:
1. Prepare the meat. Only the lean meat is
suitable for using the drying machine to dry.

2. Slice the meat. It needed to be cut for better

effect. The thickness of the meat slices will
make a difference in drying effect.

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 Unit 3:Drying Meat…
Drying meat product…
3. Trim and put away all fat from meat because
of it becomes rancid quickly.

4.Put meat slice on the drying belt making the

moisture extremely quickly spread to the
surface,

then the meat is dried quickly in the jerky dryer

machine.

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 Unit 3:Drying Meat…
Meat drying equipment
A. Microwave meat drying machine
 The penetration ability of the microwave can
dry both inside and outside of meat products
at the same time.
 It can also sterilize the meat products at the
same time to ensure the quality of the
products.
 The dried product has a nice color and is
evenly dried.
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 Unit 3:Drying Meat…
Meat drying equipment…
B. Mesh Belt Dryer for Meat Drying
 It uses a conveyor belt of mesh to transport
the meat.
 As the meat moves through the dryer, hot air
is blown through the mesh belt, evaporating
moisture.
 Meat drying requires careful control of
temperature, humidity, and airflow to ensure
safe and consistent results.
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 Unit 3:Drying Meat
Meat drying equipment…
C. Hot Air Circulating Oven for Meat Drying
 A hot air circulating oven can be a good option
for drying meat,

• as it provides a consistent and controlled

temperature throughout the oven,

• which can help to ensure that the meat dries

evenly and at the desired rate.

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 Unit 4:Corned Meat
Introduction
 The term “corn meat” ‘ refers the treatment of
the meat with large-grained rock salt, also
called "corns" of salt.

 Corned meat products refer to cured beef or

mutton cuts that are cooked or

• canned with optional added seasonings and

starchy ingredients.

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 Unit 4: Corned Meat
Introduction…
 Corning is a form of curing; it has nothing to
do with corn.
 the meat was dry-cured in coarse "corns" of
salt.
 Pellets of salt, some the size of kernels of
corn, were rubbed into the beef to keep it
from spoiling and to preserve it.

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 Unit 4:Corned Meat
Introduction…
 Today brining-the use of salt water-has
replaced the dry salt cure,
 but the name "corned beef" is still used,
rather than "brined" or "pickled" beef.
 Commonly used spices that give corned beef
its distinctive flavor are peppercorns and bay
leaf.
 Of course, these spices may vary regionally.
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 Unit 4:Corned Meat
Raw Materials of Corn Meat
 The meat shall be inspected and approved as
fit for human consumption
i) Fresh beef;
ii) Curing ingredients consisting of salt (sodium
chloride, Sodium or potassium nitrite); and
iii) Ascorbic acid;
iv)Colorants, emulsifiers, sweeteners and
binders may be used as optional ingredients.
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 Unit 4:Corned Meat
Prepare Corn Meat
 Corned beef is a brine-and-spice-cured
beef brisket.
 Typical spice mixes used for corned beef
brining recipes include bay leaves, pepper
corns and allspice.
 Ginger, cinnamon or other warming spices
used for corned beef cooking.

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 Unit 5: Canning of Meat
Canning

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 Unit 5: Canning of Meat
Canning of Meat

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Principle of canning
 Preserving using a canning method involves placing
food in specified canning jars that are sealed with two-
piece lids.
 The jars are heated to a temperature that destroys
harmful microorganisms and inactivates enzymes.
 This heating, and later cooling, forms a vacuum seal.
 This vacuum seal prevents further microorganisms from
entering the jar and contaminating the foods during
storage.
 Unit 5: Canning of Meat
Equipment used in canning
I. Can Filling Machine
 A can filling machine is a versatile piece of
equipment used to fill various containers with
products.
 Can fillers ensure that each container is filled
to the exact required level.
 It play a crucial role in maintaining the quality
and consistency of the product.
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 Unit 5: Canning of Meat
Equipment used in canning…
I. How Does a Can Filling Machine Work?
 The process begins with containers being fed
into the machine via a conveyor.
 The product is stored in a hopper or cylinder
and is dispensed into containers through either
gravity or volumetric filling.

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 Unit 5: Canning of Meat
Equipment used in canning…
II. Can Seamer Machine
 A Can Seamer Machine, often referred to as a
can sealer or closer,
• is a specialized piece of equipment designed to
hermetically seal the lid to the body of
containers.
• Its primary uses is to ensure un-contamination
and for freshness of inside contents.
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 Unit 5: Canning of Meat
Equipment used in canning…
II. Can Seamer Machine…
 A reliable seal ensures product integrity, safety,
and consumer trust.
 Can Seamer Machines are not just equipment;
they’re a vital part of the promise businesses
make to their customers.

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 Unit 5: Canning of Meat
Equipment used in canning…
II. How Does a Can Seamer Machine Work?
There are two primary designs: rotary and non-
rotary.
In rotary seamers, the can itself rotates during the
sealing process.
On the other hand, non-rotary seamers keep the
can stationary.

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 Unit 5: Canning of Meat
Equipment used in canning…
III. Can Labeling Machine
 A Can abeling machine is a device designed to
print and apply labels to various containers.
 These labels, often the first thing a consumer
notices, provide essential information about
the product and enhance brand visibility.

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 Unit 5: Canning of Meat
Equipment used in canning…
III. Can Labeling Machine…
 Whether it’s a tin can, jar, bottle, or any other
container,
 this machine ensures that each product carries
the brand’s message.

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 Unit 5: Canning of Meat
Equipment used in canning…
III. How Does a Can Labeling Machine Work?
 Containers are fed into the machine, where
they pass through a labeling station.
 Here, labels are either printed directly onto the
container or applied from a pre-printed roll.
 The labeled containers then continue down the
production line, ready for the next stage of the
canning process.
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 Unit 6: Operation and Maintenance of Meat Processing
Equipment

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 Unit 6: Operation and Maintenance of Meat Processing
Equipment

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 Unit 6: Operation and Maintenance of Meat Processing
Equipment

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 Unit 6: Operation and Maintenance of Meat Processing
Equipment

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 Unit 6: Operation and Maintenance of Meat Processing
Equipment
Advantage and Disadvantage of PLC

Strength of PLC
• Reliable. Used for safety systems. Weakness of PLC

• Robust. Resistant to electrical noise, • Limited memory.

vibration, impact, dust, heat.
• Special programming environment.
• Extensive range of inputs/outputs.
• Different programming languages
• Extensive range of functionalities.
from different manufacturers.
• Long term support by suppliers

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 Unit 6: Operation and Maintenance of Meat Processing
Equipment
What is Supervisor Control and Data Acquisition(SCADA)?

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 Unit 6: Operation and Maintenance of Meat Processing
Equipment
What is Supervisor Control and Data Acquisition(SCADA)?...
SCADA system allows organizations to:
SCADA system is a combination of • Control processes locally or at
hardware and software that enables remote locations
industrial process automation by • Acquire, analyze and display real-
capturing Operational Technology (OT) time data
real-time data. • Directly interact with industrial
SCADA connects the sensors that monitor equipment such as sensors, valves,
equipment like motors, pumps, and pumps, and motors
valves to an onsite or remote server. • Record and archive events for
future reference or report creation.

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 Unit 6: Operation and Maintenance of Meat Processing
Equipment
How SCADA Systems are Helping Industries?

Automation of food manufacturing

processes provides manufacturers with
value-adding advantages along the entire
supply chain.
SCADA is one automation solution that can
improve production efficiency and increase
profitability.

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 Unit 6: Operation and Maintenance of Meat Processing
Equipment
How SCADA Systems are Helping Industries?…
(1) Cost Reduction
 In the modern world, unceasing
technological advancements are rapidly  High-tech industries integrate
transforming industrial manufacturing SCADA systems to boost safety
operations. throughout their operations.
 Moreover, a number of industrial  Moreover, these systems improve
manufacturing processes have become the overall production levels of the
automated. industry.
 To make these automation processes  What this means is that we will
more manageable and smoother, tools like manufacture more products within a
SCADA systems are gaining much attention. short period that will ultimately save
our money.
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 Unit 6: Operation and Maintenance of Meat Processing
Equipment
How SCADA Systems are Helping Industries?…
(2) Enhanced Productivity (3) Boost Safety at Workplace
 SCADA systems these systems
 Consequently, by switching to SCADA minimize the risk of human error
software industries can execute their work which eliminates any bad decision that
quickly and efficiently. could potentially endanger the staff’s
 The interesting aspect of these systems life.
is that they analyze industrial operations.  Industries are deploying this
technology to reduce the likelihood of
 This allows industries to change these errors that would consequently ensure
operations to ensure efficient execution of the smooth running of industrial
critical tasks. operations.

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 Unit 6: Operation and Maintenance of Meat Processing
Equipment
How SCADA Systems are Helping Industries?…
(4) Real-Time Information for Better
(5) Improved Situation Analysis
Traceability
 SCADA helps industries in obtaining real-  SCADA systems provide a number of
time information about on-going benefits like increased reliability,
processes that leads to better improved worker safety, reduced cost,
traceability. and enhanced customer satisfaction.
 With this technology, industries are
capable of storing different operational  With the help of the real-time views
configurations. into industrial operations and alarms
obtained, companies can prevent
 This helps them in extracting all data trivial problems that have the potential
related to a specific process that assists
to become big ones.
in achieving optimal performance
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 Unit 6. Operation and Maintenance of meat-processing
Equipment

Maintenance is routine corrective or preventive activities done

on assets to prevent damage and prolong the life expectancy.

Maintenance is a set of organized activities in order to keep an

item in its best operational condition with minimum cost.

Maintaining an agricultural processing machine is not cheap, and

its failure is just as expensive to repair.
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 Unit 6. Operation and Maintenance of Meat
Processing Equipment

Get the training of right

operator: know how to
properly handle and
Keep a schedule: maintain the machinery
machines should Remember to lubricate
be maintained with few tips to
the machinery: It used
properly organized ensure that on all moving parts and
time table. machinery is reduce friction
maintained
properly Know the signs of wear
Keep machinery clean: and damage: identify
filter , cleaning and shock, overheating, and
dusting inside machinery. strange noises

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 Unit 6. Operation and Maintenance of Meat
Processing Equipment

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 Unit 6. Operation and Maintenance of Meat
Processing Equipment

Proactive:anticipate
problems (failures or
defects)

Breakdown Preventive: the

The types of process of
maintenances:r machine
epair after the maintenance checking and
occurrence of reconditioning
failure
Predictive:detects signs of
equipment failure.

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 Unit 6. Operation and Maintenance of Meat
Processing Equipment

The maintenance practice of meat grinder requires daily

cleaning and weekly servicing by disassembling the machine and

inspects the internal spare parts such as blade, gear and other
parts where necessary.

Clean dirt using soft brush and soapy water if needed.

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 END!

THANK YOU!

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