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