Non-vegetarian people usually say one thing - eating meat is not a decision but an instinct. They enjoy their meat meal a lot.
Thus, the people who are fond of eating meat or who are selling this kind of stuff, for them it is quite necessary to display this meat in a manner so that first, it look good and second, it preserves.
To display the meat, they may go for “meat cases”. But before purchasing the cases, there are some impactful factors which are very important to keep in mind for the businessman.
The very first thing is QUALITY. If you are thinking how can you check the quality, let’s see the manner by which the quality of the cases can be estimated.
- Palatability - typical consistency and texture, good flavour, juiciness
- Lack of harmful micro-organisms or elements
- The balance of lean meat to fat
- Freshness and satisfactory conceivability of the products and
- Adequate use of additives and meat extenders
The diverse technique requires several plans of quality control, such as:
- Chemical analysis
- Organoleptic evaluation
- Microbiological examination
- Physical test methods
The Control Method - Simpler And Easier
According to the accuracy needed, the control technique used can be easy or more complicated and different supporting technical devices must be used. To illuminate the customers and meat processors regarding the quality of meat products, simple and quick control techniques are the most appropriate in many aspects, though exact details on residues, poisons and extraordinary sustenance segments must be gotten through specific research centres.
No Need Of Hardware Or Equipment:
Fundamental strategies for quality control must include next to zero hardware or kind of equipment and clearly, the tactile assessment will be generally imperative. Some physical tests, however, can without much of a stretch be performed utilizing straightforward instruments, for example, thermometers, manometers, scales, and so forth.
Organoleptic Estimation
Organoleptic estimation includes in defining the characteristics of food, in this particular case of meat and meat products, that can be observed by the sense organs. The characteristics to be judged mainly are:
- Texture and consistency
- Smell and Taste
- Appearance
- Color
- Texture and consistency
Meat prepared for the consumer should be delicate and delicious. Meat tenderness relies on the animal species from which the meat begins.
Texture and consistency are the impressive criteria, but ignored by most of the consumers, for the eating quality of meat.
Normally, consumers do not understand that the eating quality of meat can be enhanced by ripening, particularly in the case of beef and the same type of meats.
- Smell and Taste
These properties are similar to each other to a specific extent as they have to be estimated together for the strong determination of a product's flavour. The smell of fresh meat should be somewhat acidic, raising in relation to the span of the ripening time since the creation of acids such as lactic acid.
- Appearance
The manner meat appears, either as a boneless or as carcass meat cuts, has a great influence on its objective or subjective evaluation. Thus, in new grading systems, more and more specialized equipment has been included.
- Color
Under usual circumstances, the color of meat is red or may change from dark red, bright red to slightly red. Sometimes also pink, grey and brown colors may happen. The color specifies the kind and stage of the treatment to which the meat has been subjected.
