MEAT QUALITY CONTROL APP
The continuous demand for high standards of quality assurance in the meat production of today and tomorrow calls for development of new tools capable of meeting such demands. The present paper aims to re-think the traditional way of using feeding as a quality control tool in the production of meat and to introduce the potential of a nutrigenomic approach as a first step in the development of pro-active quality control systems which fulfil future demands from industry and consumers. A few chosen examples present how specific feeding strategies can manipulate (i) muscle protein turnover and thereby meat tenderness as well as the cost and sustainability of the production and (ii) muscle energy levels at slaughter and thereby the pH decline, water-holding capacity and the sensory characteristics of meats. The examples are discussed in relation to exploiting essential and basic understanding of physiological and physical processes, which can subsequently be included in a systems biology line of thought of importance for development of unique decision support systems in future meat production.
Control of fresh meat quality through manipulation of muscle fiber characteristics
• Fresh meat qualities are affected by various intrinsic and extrinsic factors.
• The meat quality is basically dependent on muscle fiber characteristics.
• The meat quality can be improved by manipulation of muscle fiber characteristics.
• Muscle fiber characteristics can be controlled by various potential factors.
Abstract
Variations of fresh meat quality exist because the quality traits are affected by various intrinsic and extrinsic factors. Because the meat quality is basically dependent on muscle fiber characteristics, numerous studies have reported the relationship between quality traits and fiber characteristics. Despite intensive research, the relationship is yet to be fully established, however, the present knowledge suggests several potential ways to manipulate muscle fiber characteristics to improve meat quality. The present paper reviews the definition of fresh meat quality, meat quality traits and variations of meat quality. Also, this review presents recent knowledge underlying the relationship between fresh meat quality traits and muscle fiber characteristics. Finally, the present work proposes several potential factors including breed, genotype, sex, hormone, growth performance, diet, muscle location, exercise and ambient temperature that can be used to manipulate muscle fiber characteristics and subsequently meat quality in animals.
Meat quality traits, Muscle fiber characteristics, Muscle fiber types
1. Introduction
Meat quality has always been important to the consumer, and it is an especially critical issue for the meat industry in the 21st century. As consumer demand for high quality meat is increasing in most countries, the meat industry should consistently produce and supply quality meat that is tasty, safe and healthy for the consumer to ensure continued consumption of meat products. In order to produce high quality meat, it is necessary to understand the characteristics of meat quality traits and factors to control them.
Fresh meat quality is difficult to define because it is a complex concept determined by consumer preferences. Because fresh meat is animal tissue that is suitable for use as food, the quality characteristics are influenced by various factors such as muscle structure, chemical composition, chemical environment, interaction of chemical constituents, postmortem (p.m.) changes in muscle tissues, stress and pre-slaughter effects, product handling, processing and storage, microbiological numbers and populations, etc. In particular, fresh meat quality is directly related to muscle fiber characteristics because skeletal muscles mainly consist of muscle fibers. The muscle fibers are characterized by their morphological traits, and contractile and metabolic properties (Lee, Joo, & Ryu, 2010). Morphology traits such as total number of fibers (TNF) and cross-sectional area of fibers (CSAF) are major determinant factors of muscle mass as well as meat quality. Also, contractile and metabolic properties of muscle are differentiated by muscle fiber types, and thus fresh meat quality is strongly related to fiber type composition (FTC) in muscle.
2. Fresh meat quality
The term ‘fresh meat quality’ is very ambiguous because its definition varies depending on the background of consumers in different regions of the world. Accordingly, first of all, meat quality should be defined by most consumer preferences. Consumer preferences are related directly to the human senses such as appearance, smell, taste and mouthfeel. Also, fresh meat quality can be defined by scientific factors including composition, nutrients, colorants, water-holding capacity (WHC), tenderness, functionality, flavors, spoilage, contamination, etc.
The quality of fresh meat indicates its usefulness to the consumer and its acceptability for cooking. The important quality traits for fresh meat are color, WHC, texture and amount of fat (intramuscular fat/intermuscular fat/subcutaneous fat), while the important traits for eating quality of cooked meat are tenderness, flavor and juiciness. In general, consumers rate color as the most important quality trait for fresh meat, while tenderness is rated as the most important palatability trait for cooked meat followed by flavor and juiciness (Glitsh, 2000). However, this can vary among consumers depending upon past experiences and cultural background. Therefore, the order of importance of meat quality traits can vary by country (Warner, Greenwood, Pethick, & Ferguson, 2010).
Flavor is also important for the eating quality of meat because people expect certain attributes such as savoriness. Because meats consist mainly of the lean portion and the fat portion, the meat flavor is primarily dependent on the pool of flavor precursors in these two tissues. Meat flavor is affected by species, sex, age, stress level, amount of fat, and diet of animal. Beef, pork, lamb, and poultry have distinctive flavor characteristics due to the variation of the flavor precursors generally in the fat between and within species. The effect of animal gender on meat flavor is highly related to testosterone and skatole that are produced in intact males and females, respectively. Boar taint in pork from intact males is an unpleasant urine-like and sweaty odor that is related to the presence of androstenone (5α-androst-16-en-3-one) and skatole (3-methylindole) (Grindflek et al., 2011). Androstenone is a metabolite of testosterone, and skatole is the major contributor to pastoral-flavor (Teixeira, Batista, Delfa, & Cadavez, 2005). Testosterone increases muscle growth and decreases intramuscular lipid deposition. In general, intact males deposit less fat throughout the body and within muscle, and are more susceptible to long-term pre-slaughter stress than females or castrated males. Increasing serum-like bloody aromatics and metallic flavor are due to increased levels of Mb in the meat of older animals.
Juiciness is positively related with the WHC of meat and the IMF content in meat. The IMF content directly affects juiciness as well as flavor (Hocquette et al., 2010), and the human perception of juiciness is increased as the IMF content in meat increases (Jeremiah, Gibson, Aalhus, & Dugan, 2003). Moreover, the feel of juiciness in the oral cavity is generally sustained when meat has a large amount of IMF. In general, juiciness is a more important sensory trait for pork because consumers of pork place a higher rating on juiciness than flavor or tenderness (Aaslyng et al., 2007), while consumers of beef rate tenderness as the most important palatability trait (Cho et al., 2010). A lack of juiciness is a major quality issue in pork, and pork muscle that lacks marbling exhibits a lack of juiciness. IMF content affects juiciness by enhancing the WHC of meat, by lubricating the muscle fibers during cooking, by increasing the tenderness of meat, and thus the apparent sensation of juiciness, or by stimulating salivary flow during mastication (Luchak et al., 1998). It is well known that meat with a high IMF content has improved juiciness after relatively long-heating in a moist environment, whereas meat of lower IMF content is not deteriorated by severe short-heating under dry cooking conditions.
3.3. Reliance quality traits (RQT)
Safety is always more important than AQT and EQT, and the microbial level in meat is the most important RQT for fresh meat. The categories of meat safety also include physical and chemical residues, food additives and animal identification of meat products. In general, consumers evaluate meat safety by visual and odor evaluations which are the most rapid indications of meat spoilage, although they are unreliable indicators of safety. The importance of meat as a carrier of bacterial pathogens is considerable in terms of public health. Therefore, strict and stringent safety requirements in the processing of meat have been developed and implemented in many countries. The Hazard Analysis Critical Control Point (HACCP) system provides the basis for the meat safety management system within the meat chain (Troy & Kerry, 2010).
There is no doubt that quality meat is one with high nutritional value, and meat is one of the most nutritional foods. However, recently, the concept of nutrition has changed as the nutrition of food has reached an all-time high. In the past, quality meat was more closely related to the sensory perceptions, freshness, and safety aspects of meat products, whereas more recently it is associated with nutrition, well-being and functionality in relation to human health. Consequently, consumers may consider the high content of fat and cholesterol in meat as undesirable and unhealthy, although meat is nutritious because it is a rich source of protein, essential amino acids, minerals and vitamins. Meat composition can be manipulated to alter the nutritional profile in most cases. Dietary supplementation is the key factor which can most easily be manipulated and has one of the most profound effects on meat composition. Furthermore, the effect of diet on nutritional profile is more profound in meat derived from monogastric animals. These kinds of meats are categorized as functional foods which are defined as foods with nutritional profiles that exceed conventional products (Decker and Park, 2010, Hur et al., 2007).
In recent years there has been a considerable increase in consumer concern with regard to how meat is produced. Concern about animal welfare has greatly increased around the world, and there has been an enormous development of the ‘organic’ rearing of animals. Consumers demand that animals are reared, transported and slaughtered under humane conditions. Also, consumers want to be confident that the meat they purchase is derived from ethically robust production systems. Consequently, farmers, veterinarians, packers and scientists need to become more knowledgeable on how to assess and audit animal welfare at the farm and slaughter plant (Grandin, 2010). It should be emphasized that the importance of traceability has increased in relation to RQT. Regulatory agencies in many countries have insisted on the implementation and application of traceability systems (Troy & Kerry, 2010).
4. Variation of meat quality traits
Attempts to identify common standards of fresh meat quality have been done for international trade across a number of countries. However consumers still have difficulty in accurately predicting quality by perception at the point of purchase (Glitsh, 2000). The eating quality and the assessment of beef from the same animals in eight countries in the EU have been investigated, and the results showed that consumer's preferences differ among countries (Dransfield et al., 1984). Irish and English panelists preferred flavor more than tenderness and juiciness, but Italian panelists tended to value tenderness more highly than flavor. Pethick, Warner, and Banks (2006) reported that consumers of lamb in Australia usually place the greatest weight on flavor/odor, followed by tenderness and finally juiciness. This is in contrast to consumers of beef who generally rate tenderness as the most important palatability trait (Moon, Yang, Park, & Joo, 2006). According to Warner et al. (2010), flavor has increased in importance for beef consumers as tenderness variation in meat has been reduced.
Assessment of meat freshness in quality control employing chemical techniques: A review
Numerous chemical and physical tests have been described which reflect the biochemical and other changes which occur in meat during storage. Although some work has occasionally included the correlation with organoleptic data, there have been few suggestions as to possible critical legal or control limits. In industrial control, however, each method has to be considered in relation to the purpose intended and semi-empirical tests may be of value provided that the procedure is standardised. Critical maxima based on chemical values have been recommended for white fish, which differs, however, from meat in having a negligible fat content. With meat, protein breakdown usually precedes fat spoilage, but in certain circumstances the order of these reactions is reversed. Recommended limits for meat should take into account both types of spoilage. The review concludes with suggestions for a coordinated programme of study which could help in clarifying some of the difficulties inherent in the application of meat spoilage research in industrial control.
Implementation of Chemometrics for Quality Control and Authentication of Meat and Meat Products
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Multivariate analysis has been established as a very powerful and effective tool in classifying and grouping individual products. Principal Component Analysis, Canonical analysis, Cluster and Partial Least Squares were found to be indispensable for classifying food products according to variety and/or geographical origin. Meat and meat products were correctly classified for authentication purposes to various groups following instrumental and/or sensory analyses.
FOOD SAFETY AND QUALITY control CHALLENGES IN THE MEAT INDUSTRY
Ensuring Food Safety in today’s day and age, is the most important and critical requirement of the Food industry, considering the increasing food-borne illness globally, with each passing year. With changing times, food safety is directly linked to promoting good health, nutrition, which would in turn ensure a healthy workforce along with a stable economic growth for manufacturers, suppliers, consumers, industry and ultimately the nation. Food Safety is a growing challenge for countries all over the world, and the pandemic that the world is facing today, throws light on how crucial it is, for the very existence of a healthy life and environment.
FOOD SAFETY IN INDIA
The Food Safety and Standards Authority of India (FSSAI) releases a Food Safety index of States to measure the food safety on the basis of five parameters namely human resources and institutional data, compliance, food testing facility, training and capacity building besides consumer empowerment. This is to ensure states follow safe food practices and pay attention to nutrition and health.
Amidst its numerous challenges, the COVID-19 pandemic offers a serendipitous opportunity to strengthen India's food safety system. Food safety highlights the hygiene and sanitary requirements, management responsibilities and sector specific requirements to prevent the spread of COVID-19 across the food supply chain. Safe food and hygienic practices are the pillars for ensuring food safety, and also form a strong basis for minimizing people-to-people spread and cross-contamination of COVID-19 in food operations. Keeping this in mind, existing personal and food hygiene measures in India need to be audited and possibly strengthened if need be.
FOOD SAFETY AS A CHALLENGE IN MEAT INDUSTRY
Industries processing grains, sugar, edible oils, beverages and dairy products are the major industries constituting the Food processing industry. The key sub-segments of the Food Processing industry include the Dairy, Fruits & Vegetables, Poultry & Meat processing, Fisheries, Food retail etc. Here, we talk about the meat industry specifically.
Top food safety challenges in Meat industry include -
Coping up with the constantly evolving food regulations.
Complying with the Food Industry safety standards.
Maintaining meat quality standards in the overall processes.
Maintaining meat quality assurance in the entire supply chain from breeding, processing, packaging to distribution.
Meeting consumer expectations equally every time.
Ensuring all the above mentioned requisites simultaneously, along with maintaining a balance between the supply and demand, is the biggest challenge for any meat industry to uphold its position in the market. Industries, who are able to adapt and improvise their food safety standards through implementation of modern, scientific methods can only sustain and triumph in the present industry
IMPORTANCE OF QUALITY ASSURANCE WITHIN THE MEAT INDUSTRY
Meat and meat products are the major contributor for protein rich foods in the food industry. Along with this it is also understood that they are also the highest-risk category in the food industry. With consumers today, being more and more informed and concerned about the quality of food they purchase, meeting the ever-evolving meat quality standards has become implicit, throughout all other processes, in the entire supply chain. Meat manufacturers need to adopt new approaches, strategies and services to meet current compliance standards, and expedite their access to the meat market. A predominant approach to this involves meat quality assurance through effective meat quality testing and getting a meat safety certificate through the expertise provided by an internationally recognised meat quality testing service provider. We are a globally accredited meat quality testing and certification provider offering a wide array of analytical services for the testing of raw materials and semi-manufactured or finished meat products.
MEAT QUALITY ASSURANCE, MEAT QUALITY TESTING AND SAFETY CERTIFICATION
Meat quality assurance is a proactive and preventive approach to have quality control of meat and meat products. It helps to keep in check whether a safe, hygienic and clean environment is ensured during livestock breeding, processing, supply, transportation and storing. Meat quality assurance includes controls, lab meat quality testing, audits, meat quality control and meat safety certification as per the guidelines and regulations of the destination market. Lab meat quality testing involves freshness control, grading the meat, tests to identify any residue, stability and shelf life. Meat quality testing is a part of meat quality assurance and they majorly ensure that safe, clean and good manufacturing practices are followed in the complete meat supply chain. Additionally, meat quality control includes tracking of the entire process, identifying if any deviations occur, verifying and maintaining a standard procedure. All these processes are done to eliminate, reduce or prevent food safety hazards. With timely quality testing of meat and meat products, a systematic verification as per regulations can be done, and corrective actions can be taken whenever there is a deviation from the set standards.
With increasing consumer demand for good quality, safe, ready to eat food products round the year, it is important to take a preventive approach to maintain the highest level of meat quality assurance to ensure a stronghold in the national and international market, thus increasing share in the meat trade including exports. Manufacturers must deploy production processes according to the principles of HACCP (Hazard Analysis and Critical Control Point), as well as ensure hygienic optimum conditions. HACCP Meat Quality Control Checks ensures conducting hazard analysis, pinpoint critical control points, and establish critical limits, monitoring procedures, establishing corrective actions, recordkeeping and verification of established procedures. All this coupled with safe and hygienic operating procedures will provide the highest level of meat quality assurance. A quality auditor or inspector when inspects, provides a meat safety certificate. This certification is recognised nationally or globally and provides brand recognition in respective markets. Meat safety certificate would help mitigate risk, save time and money, ensure better market access and inspire confidence in consumers and help grab a bigger market altogether.
ADDRESSING THE FOOD SAFETY CHALLENGE
Addressing food safety challenges is possible, only when the industry takes efforts to improve with changing trends and developments at the forefront of food safety and quality assurance as per regulations and adopting best practices to make food risk-free with the best use of scientific processes, safe for the overall environment. The key to addressing challenges is being informed, accepting change, adopting the evolving developments and implementing new processes with ever-changing and fast-growing times.
The first step towards having a successful business and establishing a brand name for your meat industry, is to have a scientific approach to ensure food safety. For this, you would need a robust quality assurance system and a good tie up with the best of the meat quality testing facility and meat safety certificate provider. We help meat industry suppliers, manufacturers and retailers to ensure that the meat and poultry in their supply chains is manufactured to high standards, stored and distributed under the right temperature conditions, and is compliant with local and international. Visit TÜV SÜD for more information related to food quality testing and food quality certification.
7 Stages of Quality Control Checks for Meat and Poultry
Posted by Mat Bedard on Mon, Aug 28, 2017 @ 09:08 AM
Ensuring the safety of meat products is critical for the food industry.Products of meat and poultry have often been connected to the occurrence of foodborne illnesses. These illnesses can be reduced by implementing the HACCP concept (Hazard Analysis Critical Control Point). However, the FSIS has the overall oversight and authority for quality control checks in meat and poultry products that are intended for commercial distribution. Its main responsibility is to ensure that there is a wholesome production of meat and poultry products.
Therefore, all businesses that produce meat and poultry that is federally inspected should design and operate HACCP guidelines. The systems arising from these guidelines should be able to conduct scientific process controls that can be approved to effectively eliminate, reduce, or prevent food safety hazards.
The Seven HACCP Quality Control Checks for Meat and Poultry
1. Conducting a Hazard Analysis
A hazard is any chemical, biological, or physical cause that is likely to cause injuries or illness when not well controlled. This quality control check is important because it helps in developing hazards that may cause illness or harm when not controlled effectively. In the HACCP plan, it is important to consider the raw materials and other ingredients, storage and distribution, and use by a consumer.
The potential hazards are evaluated depending on their severity and their likely outcome. Severity considerations including impact, magnitude, and duration of injury or illness can help in understanding the health hazards to the public.
2. Pinpoint Critical Control Points
A CCP is important in eliminating or preventing food safety hazards. Potential hazards that can cause injury or illnesses if control is absent should be addressed by determining the CCPs. The information that is developed in the hazard analysis will be used by the HACCP team to identify CCPs in the process.
Some examples of CCPs include chilling, thermal processing, testing for chemical residues, testing products for contaminants, and product formulation. CCPs should be developed and also documented carefully. Additionally, they should be used for product safety purposes.
3.Establishing Critical Limits
Purpose of monitoring
5.Establishing Corrective Actions
Corrective action should be determined for each CCP in cases where the CL hasn’t been met. Corrective actions used often depend on the type of process and type of food produced. In case there is any deviation from the CL, corrective action is required to prevent any hazardous food materials from being distributed to consumers.
Examples of Corrective Actions
QC Tailored for the Meat and Poultry Industry
HACCP (Hazard analysis and critical control points)
GFSI approved schemes:
SQF
BRC Global Standards
IFS
PrimusGFS
GlobalG.A.P.
Animal welfare certification
Cage Free Certification
Antibiotic Free Certification
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Importance of Quality Control in the Raw Beef Industry