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Food and Beverages | Friday, January 21, 2022
There are multiple steps involved in primary meat processing that make it fit for consumption before the meat is served to the customer.
Fremont, CA: Like many other consumables, meat is a perishable food item that becomes contaminated and therefore poses a health risk if consumed. Food becomes unfit for ingestion due to microbial growth, chemical changes, and the breakdown of endogenous enzymes. According to Natural Stockcare, before stunning and slaughtering, the animal must be in good health through proper nutrition.
Steps involved in the meat processing system:
Stunning and slaughtering
Animals are frequently rendered unconscious prior to slaughter to protect them from feeling extended pain. The stunning process utilizes carbon dioxide, electric current, or a captive bolt gun.
Before beginning butchering, the animal's fur or its feathers must be removed, in the case of poultry. A plucking machine aids employees in the removal of fur from animals. After the fur or feathers have been removed, the dressed carcass is chopped without rupturing the organs for food safety reasons.
Meat is graded according to its size, muscle mass, and fat content. The grading of meat is based on the shape of the carcass and the firmness of lean meat. On a scale from A to C, the poultry is graded based on these features.
Large meat racks are cut into smaller bits before being sold to the final consumers. Ultimately, boneless chicken and skinless breasts must be deboned and sliced into small pieces. The animals are meticulously sliced into ribs, bacon, and brisket.
Packaging and distribution
Following the preparation, the meat is vacuum-sealed in plastic bags. The meat is subsequently packaged and supplied to retailers, restaurants, and other vendors, where consumers can finally enjoy its succulent flavor.