Meat Processing

• Food Fermentation
• C.J. Person named the microscopic organism found on the surface of wine during vinegar production as Mycoderma mesentericum


  1822
• Pasteur proved that the organism was associated with the conversion of alcohol to acetic acid and named it Mycoderma aceti


  1868
• Martinus Beijerinck renamed it Acetobacter aceti


  1898
• Theodor Schwann named the organism involved in sugar fermentation as Saccharomyces (sugar fungus)


  1837
• Charles Cogniard-Latour suggested that growth of yeasts was associated with alcohol fermentation


  1838
• Louis Pasteur showed that fermentation of lactic acid and alcohol from sugar was the result of growth of specific bacteria and yeasts, respectively


  1860
• Emil Christian Hansen used pure cultures of yeasts to ferment beer


  1883
• Microbiology Techniques
• Heinrich Schröder and Theodore von Dusch used cotton to close tubes and flasks to prevent microbial contamination in heated culture broths


  1854
• Car Weigert used methylene blue (a synthetic dye) to stain bacteria in aqueous suspensions


  1876
• Ferdinand Cohn showed heat resistance of Bacillus subtilis endospores


  1877
• Joseph Lister isolated Streptococcus (now Lactococcus lactis in pure culture by serial dilution from sour milk


  1878
• Robert Koch and his associates introduced many important methods that are used in all branches of microbiology, such as solid media (first gelatin, then agar) to purify and enumerate bacteria, Petri dish, flagellar staining, steam sterilization of media above 100 C, and photography of cells and spores


  1880s
• Hans Christian Gram developed Gram staining of bacteria


  1884
• Importance of spores in food

  • Spore formation enables microbes to survive for a long time and provides a basis for the continuation of the species
  • Spores provide a means of their easy access to food by air, dust etc.
  • Special attention must be given to processing and preserving the foods so that the spores are either destroyed or prevented from undergoing germination and outgrowth, because ungerminated spores cannot cause spoilage or foodborne disease
• Freezing


  • Beef - 12 months
  • Pork - 6 months
  • Lamb - 6-9 months
  • Poultry - 3-6 months
• REMEMBER: Thaw meat at refrigeration temps or in the microwave, DO NOT THAW AT ROOM TEMPS
• Types of Preservation Techniques

  • Freezing
  • Cooking
  • Dehydration
  • Chemical
  • Fermentation
  • Irradiation
• Why Preserve Meat?


  • Delays product spoilage
  • Extends life of the product
  • Improves product quality
• Fish speed cleaning machine is characterized by fish back dissecting and fish guts removing, membrane cleaning and so on. The capacity reach 2400 pieces/h
• Gizzard defatter can remove oil from chicken and duck gizzard for further processing. It is the essential equipment for poultry slaughter line
• The gizzard peeling machine is used for peel the yellow skin of the chicken and duck gizzard,labor-saving and high efficiency
• The blast freezer is one kind of freezers mainly used for commerce to save and preserve kinds of foods which need freezing
• Meat dicer machine can accurately cut the meat into cube, slice, threds, strip with high work efficiency. Adjustable dicing size from 4 mm to 30 mm
• Chicken feet cutting machine is used in pickled chicken feet industry. There are industrial chicken feet cutting machine and small chicken paw cutter machine
• The poultry removal machine can effectively pluck off the feathers of chicken, ducks, gooses, pigeons, quails and other poultry or birds while do not bruise the skip of the
• The big chicken feet peeling machine is the best choice for the chicken feet food processing factory and plant, itcan process the chicken in large capacity with high efficiency
• The stuffed meatball machine is used for making all kinds of meat balls with stuffings inside. We can use the machine for meatball of any size according to your request
• Meatball forming machine is mainly used to make chicken meatball, fish flesh ball, shrimp ball, beef meatball, etc
• Patty maker machine can automatically complete filling, forming, sticker, output and other process. It is suitable for various raw materials and can make kinds of different
• Jacketed kettle is used to cook and boil various foods, with the feature of resistant to corrosion and easy control of heating temperature, widely used for food, candy, meat, and chemical industry, etc
• This frozen meat slicer machine is widely used for cutting frozen meat, fresh meat, poultry, bacon, sausage, cooked meat, root vegetable etc.. It can cut meat into meat rolls, meat
• The cooked meat cutting machine adopts special design and blades for cutting cooked meat into pieces or strips. The cutting thickness is between 0-20mm or 0-40mm
• Our meatball production line is suitable for producing various meatballs, like pork balls, beef balls, fish balls, and vegetable halls and so on Meatballs
• Fully automatic production lin for making hamburger meat patty, fish steak, beef steak, pumpkin pie and so on. It is mainly composed of Auromari
• Bowl chopper is used to cut meat to a fine degree and to blend and mix ingredients into the meat
• Bone crusher machine is used for crushing various kinds of fresh and dry animal bones such as beef bone, pork bone, sheep
• This automatic chicken cutting machine is used to cut poultry (chicken, duck, goose, pork, etc or fish with bones into cubes
• The hydraulic sausage filling machine is to fill various sausage products and is suitable fox filling different kinds of casings