2
From Muscle to Meat and Meat Products
This chapter deals with the various technologies and products in the meat
and fish industry. Meat production includes six main categories, three of
which (pork, beef and chicken) represent over 90%.
Fish products vary
considerably, since they comprise almost 230 different species, including
150 species of fish, but also mollusks, crustaceans, cephalopods and algae;
in
addition, these products have highly variable compositions and
characteristics.
It is also important to take into account production methods, which
significantly impact the preservation and quality of products.
In the meat
industry, animals are mostly farmed; the composition and quality of raw
materials is controlled by genetic selection, diet and slaughtering conditions.
In
the case of fish, the majority of production comes from fishing (71%),
although aquaculture is growing rapidly: global production of farmed fish
products rose from 3.9% in 1970 to about 42% in 2012. It is difficult to
control
the physiological stage, diet, history and capture of fish; these
different factors affect muscle modification after the death of the animal as
well as product quality.
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