4 - Raw material selection: meat and poultry

Abstract

Publisher Summary This chapter presents that an increasing proportion of red and poultry meat is used as a basic raw material for chilled meat products and ready meals. The quality of meat as an incoming raw material is often judged by its appearance and bacterial condition. Appearance criteria are primarily based on the colour, percentage of visual fat and lean, and the amount of drip exuding from the meat. Bacterial condition is subjectively assessed by the presence or absence of odour or slime. Quantitative tests can also be carried out to determine the total viable counts and the presence of specific pathogens or indicator organisms, but cannot supply an instant assessment. Any unacceptable change in the microbial or appearance criteria will limit the shelf-life of the meat. After cooking, its eating quality is partially judged by its appearance but mainly by its tenderness, flavour and juiciness. In the chilled food industry, there is an increasing demand for meat of a consistent, guaranteed high eating quality. Specifications should take into account the species, breed, age, feeding regime and handling of the live animal. However, the slaughter, chilling and ageing conditions will have probably the most important influence on subsequent meat quality.