Meat Technology

Graduate Programe (s-2)

V. Priyo Bintoro
Laboratory of Food and Agricultural Products Engineering
Department of Agriculture
Faculty of Animal and Agricultural Sciences, Diponegoro University
vepebe@yahoo.com

Chilled Meat
Assignment / Tugas;
Semua kelompok

Fundamental Changes (different type of

heating)
vs
Final quality

Texture
Flavour
Colour
Nutritive value

Preservation vs Processing
Processing base
Pengukusan (braising)
Penggorengan (frying)
Pemanggangan/ pembakaran (broiling/
barbequeing)
Perebusan (simmering/ boiling)
Hot plate (pan broiling)
Pengovenan (roasting) Rotisserie
cooking ?

Types of Preservation
Techniques

Freezing / chilling
Cooking
Dehydration
Chemical
Fermentation
Irradiation

Implication
Consumers lose confidence in the
safety of their meat products
Greater responsibility in the hands of
consumers
Specific labeling for mechanically
processed items
Consumers question product and
processes

Potential Industry Solutions

Irradiating cuts before they are
tenderized
Better pathogen control on raw
product
Consumer awareness

Thermal proccessing
Pengukusan (braising)
Penggorengan (frying)
Pemanggangan/ pembakaran (broiling/
barbequeing)
Perebusan (simmering/ boiling)
Hot plate (pan broiling)
Pengovenan (roasting) Rotisserie cooking ?
?

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