Quality & Value Adding Processes
Below is a list of methods used within the industry to assist in enhancing eating quality and bring consistency to commercial beef.
Mechanical Blade / Needle Tenderizing
Improved tenderness and bite consistency through muscle fibre alignment and connective tissue breakdown
Brine Injection
Mechanically similar to needle tenderizing with a pressurized dispersion of brine as needles pierce meat
Massaging
A controlled atmosphere and frictional energy to enhance meat through the use of added ingredients
Aging
Dry or wet. Natural enzyme activities that increase tenderness and flavour
Chemical / Enzyme Tenderizing
The addition of organic acids (vinegar/citric acid) or natural enzymes, from pineapple and/or papaya, to accelerate the tenderization of meat protein
Vacuum Tumbling
A controlled atmosphere and impact energy to enhance meat through the use of added ingredients
Marination
Flavour enhancing technique where portioned meat is placed in a prepared marinade
Seasoned
Accompanies the product name when phosphate salts, spices and or salt is added with water to a solid muscle product
Consumer Product Packaging
These new consumer cut concepts help utilize common muscles in non-traditional formats for improved marketability. Line extensions are available in a variety of contemporary, trendy flavours, with shelf life extended through modified atmosphere packaging. Consistent in-pack portion control using cavity form systems gives each finished unit a uniform look. These retail ready consumer-packaging concepts add further value through current packaging technologies.
Skin Pack System
- Provides a barrier around the product once the air is removed and the package is sealed that extends shelf life
- Packaging that refers to substantially all air being removed prior to final sealing
- Considered a form of modified atmosphere since normal room air is removed
- Film options are barrier and breathable with gas flushing as a third option. Considerations: the use of semi-permeable/breathable film allows the meat to breathe maintaining its red colour.
Barrier film
- Extends shelf life by suspending growth of aerobic organisms such as Pseudomonas and promoting growth of beneficial lactic-acid bacteria
- Reduces moisture loss and prevents freezer burn
- Allows for extended shelf life when meat colour is not critical (dark marinades)
Breathable Film
- Allows for a small amount of air to pass through the film
- Shares similar advantages to barrier film with limiting results on shelf life
- Allows fresh and frozen red meat to maintain colour bloom
GAS Packaging
- 2 categories: Controlled Atmosphere Packaging (C.A.P.) and Modified Atmosphere Packaging (M.A.P.)
- Defined as the alteration of proportional volumes of the gases which comprise a normal atmosphere
- Allows meat to bloom if oxygen is incorporated into the gas blend
- Extended shelf life through oxidation control when oxygen is displaced by carbon dioxide and nitrogen
- Prevents crushing of soft products by preventing package collapse
- Retains moisture in package but does not prevent purging from product
C.A.P.
- Gases are added or removed to maintain a desired atmosphere balance
M.A.P.
- Used in both a barrier or breathable system either by drawing a vacuum or filling with a gas mixture
- During storage product respiration and film permeability will cause gas levels to change