Handbook of Meat Processing

Quality Assurance 551

Table 31.2. A list of possible specifi cations for lean meat and fat purchased for further processing,
and suggestions for checks to be carried out at delivery

Category Specifi cation Checks on incoming

material

Basic data Animal species Accompanying

Type of cut/origin of trimmings documents; inspection

Weight Re - weighing

Origin Country Accompanying documents

Region

Abattoir/butchering plant

Supplier

Compliance with legal

requirements

No residues above permitted levels

Compliance with microbiological standards, e. g.

safety and performance standards according to

Regulation (EC) 1441/2007

Other pH, e.g. ≤ 5.8 for manufacture of fermented and/or

dried products, ≤ 6.2 for manufacture of cooked

products

pH measurement or

inspection

pH above 5.8 one hour after slaughter (to indicate

absence of PSE [pale, soft, exudative] deviation

Accompanying

documents; visual

pH below 5.8 – 6.0 24 – 36 hours after slaughter (to examination

indicate absence of “ dark cutting beef ” or “ dark

fi rm dry pork ” deviations)

Fat content

Fatty acid composition, e.g. polyunsaturated fatty

acid

Content of connective tissue/collagen Visual examination

Odor/fl avor: free of off - odors, absence of spoilage

indicators)

Sensory examination;

refl ectometry

Appearance of lean meat (color and/or myoglobin

content)

Appearance of fat (color, texture, no rancid smell)

Residual shelf life Accompanying documents

Transport and storage temperature Inspection; temperature

measurement

Packaging material Inspection of type &

integrity

Special features Organic/conventional Accompanying documents

Feeding regime (e. g. fats and oils in pig diet;

absence of GMO in feed)

Decontamination treatment (if permitted)

Kosher/halal

the processing plant and to monitor the per-
formance of the supplier. Methods suitable
for these checks should obviously give results
instantly or within less than one hour.
According to IFS (2007) , “ the schedule of
these checks shall take into account the
product requirements, supplier status and the
impact of raw materials on the fi nished
product. ” A typical checklist for lean meat
and fat should comprise (see also Table
31.2 ):

• the accompanying documents on origin,
  weight, etc.


• certifi cates on compliance with legal
  requirements and standards, etc.


• temperatures (for chilled lean meat and fat:
  below 4 ° C in core, below 7 ° C on surface;
  frozen material: below − 15 ° C)


• temperature history (as registered by data
  loggers or similar equipment)