Meat preservation helps to control spoilage by inhibiting the growth of microorganisms, slowing enzymatic activity, and preventing the oxidation of fatty acids that promote rancidity. There are many factors affecting the length of time meat products can be stored while maintaining product safety and quality.

Processed meat is meat that has been preserved by curing, salting, smoking, drying or canning. Food products categorized as processed meat include: Sausages, hot dogs, salami. Ham, cured bacon.

Major principles involved in meat processing are use of heat, low temperature, smoking, modified atmosphere packaging and ionizing radiations. The methods of preservation are mainly grouped in three categories i.e. control by temperature, by moisture and by lethal agents (bactericidal, fungicidal etc.)

ADVANTAGES OF MEAT PROCESSING Addition of different ingredients to meat improves taste and flavour. Specific processing conditions and ingredients improve shelf life. Processed products are convenient to handle and eat. Processing improves nutritive value.

A meat processor prepares meat for packaging. As a meat processor, your duties revolve around cleaning, grinding, and packaging meat. You are also responsible for sorting meat and labeling packages. To perform this job, you do not need formal education, but you must complete on-the-job training.

Meat Production Process – The Steps from Start to Finish The Livestock. The meat that ends up on your customers' dinner plates all starts with a chick, a piglet, or a calf. ... Slaughtering. ... Packaging. ... Shipping and Delivery. ... From Your Shelves to Your Customer's Plates.

What is meat processing? “Processing” includes all the steps involved in turning a live animal into meat for sale: Slaughter: stunning, bleeding, skinning, eviscerating, and cleaning; end products are carcass halves or quarters, which go into a cooler for immediate chilling.