Troubleshooting of Different Meat Products

- Acknowledgement

We would like to acknowledge the committee of National Egyptian Guidelines for Veterinary Medical Interventions, Egyptian Health Council for adapting this guideline.

Executive Chief of the Egyptian Health Council: Prof. Mohamed Mustafa Lotief.

Head of the Committee: Prof. Ahmed M Byomi

The Decision of the Committee: Prof. Mohamed Mohamedy Ghanem.

Scientific Group Members: Prof. Nabil Yassien, Prof. Ashraf Aldesoky Shamaa, Prof. Amany Abbass, Prof. Dalia Mansour, Dr Essam Sobhy

Editor: Prof. Nabil Yassien,Dr.Zeinab Nagy

- Scope

Troubleshooting of different meat products deals with the technical defects that occurred during the production and processing of meat products.

- Objective

Understand troubleshooting and brainstorming needed to find the definite cause of the defect and correctly design a solution, which is applied by a flow chart and sequences of one change.

- Shooting Guide for Sausage Makers

- References

· Lorenzo, J.M. ed., 2022. Methods to Assess the Quality of Meat Products. New York, NY, USA: Springer.

· USDA Regulations 9, CFR Parts 318 and 381 "Canning of Meat and Poultry Products" dated 12/19/86.

·  Meat processing handbook chapter 33: Canned retorted corned beef

· Heinz, G. and Hautzinger, P., 2007. Meat processing technology for small to medium scale producers. RAP Publication (FAO), (2007).

·  Toldrá, F. ed., 2010. Handbook of meat processing. John Wiley & Sons.

·  Downing, D.L., 2013. A Complete Course in Canning and Related Processes: Microbiology, Packaging, HACCP and Ingredients. Elsevier.

· Feiner, G., 2006. Meat products handbook: Practical science and technology. Elsevier.

· Knipe, C.L. and Rust, R.E. eds., 2009. Thermal processing of ready-to-eat meat products. John Wiley & Sons.

· Hui, Y.H. ed., 2012. Handbook of meat and meat processing. CRC press.

·  Tarté, R. ed., 2009. Ingredients in meat products: properties, functionality and applications. Springer Science & Business Media.

· Shin, D.M., Kim, T.K., Lee, J.H., Kim, B.K., Cha, J.Y. and Choi, Y.S., 2022. Study on quality-based protocol for meat and meat products. Food and Life, 2022(3), pp.69-78.