NewsWhat Supply Chain Experts Should Know About Meat Processing

What Supply Chain Experts Should Know About Meat Processing

Meat processing plays a crucial role in long-lasting preservation so that it reaches fresh to the consumer. The flesh has to be processed before exporting it to the stores because processing gives a better taste, better life span, low possibility of meat-borne diseases, and a high amount of portability. While most meat processing methods include salting, curing, fermentation, smoking, and others, one needs to be careful right from slaughtering.

Processing Methods that supply chain experts must know

Safe Deboning Techniques

Either to debone or to learn to debone, the right choice of knife matters. It is dependent on the type of meat the butcher is cutting. If deboning or slitting the large and thick flesh, such as beef and pork, a boning knife is the best, and the meat as thick as fish, the filleting knife is the best option. However, based on the size and thickness of the poultry, both cutters can help.

There are various deboning techniques to use, but some general guidelines to follow in each strategy are:

●     Ensure the knife is sharp

●     Do not hurry the process as getting started with deboning (this can result in making the right cuts while accidental slips and injuries are left).

●     Confirm that the non-cutting hand is kept at the required distance from the knife when making cuts.

●     Follow gliding or sweeping cuts when cutting fish.

●     Pull the meat carefully away from the bone to separate each other.

RFID in Animals

RFID or Radio-Frequency identification technology is used to recognize to track particular animals at the slaughterhouse. It provides holdable mobile models that deliver the max read distance. As the animal is loaded into a truck, the tag given to it gets detected by a reader. And it instantly transfers and adds the details about the animal to the register in the central database. This way, the process is much more simplified.

Improved preservation methods of meat

Although other methods have decades of history, these improved methods have grown predominantly over the years providing successful results with fewer efforts. The best two improved methods include:

Cold Storage

Since temperature influences bacteria growth, cold storage is the primary meat processing method. Bacterias such as pathogenic bacteria that poison food does not grow in temperatures under 38F. Hence, the meat is stored at the lowest temperatures. This method dominates the preservation world, and it is essential to wrap the flesh that limits air contact to prevent moisture.


While meat is stored in cold storage, it is essential to freeze flesh to maintain its quality. The flesh has to be frozen rapidly. The methods such as cryogenic freezing (the use of supercold substances such as liquid nitrogen) and other rapid methods are used at the commercial level to make the freezing process quicker and to maintain maximal product quality.

It is critical to ensure that freezing does not kill most microorganisms. They just become dormant. Well-established welfares like DGS use giant freezer storage to preserve the meat for a longer time, while a typical refrigerator can keep it fresh for 5 – 7 days.

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