A) TRANSFORMATION- PRESERVATION OF ANIMAL PRODUCTS
THEME 10: BASIC CONCEPTS RELATED TO THE PRCESSING OF PRODUCTS OF ANIMAL AND FISH ORIGIN
Products from animal and fish origin
1) Products from Animal Origin
* Meat: This includes beef, pork, poultry (chicken, turkey, duck.
* Dairy: Milk, cheese, yogurt, butter, and ice cream are all derived from animals, primarily cows.
* Eggs: These are a rich source of protein and come from various birds, such as chickens, ducks.
* Honey: Produced by bees from nectar, honey is a natural sweetener.
* Animal Fats: Lard, tallow, and other animal fats are used in cooking and other applications.
* Byproducts: These include leather, wool, fur, feathers, bones, and organs, which are used for various
purposes.
2) Products from Fish Origin
* Fish Oil: Extracted from oily fish, fish oil is a source of omega-3 fatty acids.
* Fish Meal and Oil: Used as animal feed and in various industrial applications.
* The (eggs) of certain fish, particularly sturgeon, is considered a delicacy.
- They provide flesh which serve as food
Types of transformation for animal and fish products
Transformation of animal and fish products involves various processes that convert raw materials into
value-added products. These transformations can be categorized into the following types:
1. Physical Transformation
- Cutting and Portioning: Breaking down whole animals or fish into smaller cuts (e.g., fillets, steaks,
chops).
- Grinding and Mincing: Used for meat, fish, or poultry to create ground products (e.g., minced meat,
fish paste).
- Freezing: Preserving products by lowering temperature to prevent spoilage and extend shelf life.
- Canning: Heat-processing and sealing in containers for long-term storage.
- Smoking: Exposing products to smoke for flavor and preservation.
- Drying and Dehydration: Removing moisture to prevent microbial growth and enhance storage.
2. Chemical Transformation
- Curing: Using salt, nitrates, and other preservatives to extend shelf life and add flavor.
- Marination: Soaking in solutions containing acids, enzymes, or spices to enhance flavor and tenderness.
- Heating fatty tissues to extract oils and fats (e.g., lard, fish oil).
3. Thermal Transformation
- Cooking: Boiling, roasting, frying, and steaming to make products ready-to-eat.
- Sterilization: High-temperature treatment to eliminate all microbial life for long shelf life.
4. Mechanical Transformation
-Mixing and Blending: Combining different ingredients to form products like sausages or fish cakes.
- Forming and Molding: Shaping products into specific forms (e.g., fish sticks, nuggets).
5. Packaging Transformation
- Vacuum Packaging: Removing air to slow oxidation and spoilage.
- Edible Coating: Applying biodegradable layers to enhance preservation.
Each transformation type aims to improve product quality, shelf life, safety, and appeal while reducing
waste and adding value to raw animal and fish products.
Stages of Preparation of Raw Materials and Ingredients According to QHSE Standards
QHSE stands for Quality, Health, Safety, and Environment. Adhering to QHSE standards ensures the safe
handling, processing, and storage of raw materials and ingredients. Here are the key stages involved:
1. Raw Material Procurement and Receiving
* Supplier Selection: Choose reliable suppliers with a strong track record of quality and compliance.
* Material Specifications: Clearly define the required quality parameters (e.g., purity, origin,
certifications).
* Receiving Inspection: Conduct thorough inspections upon arrival to verify quantity, quality, and
compliance with specifications.
* Documentation: Maintain accurate records of all incoming materials, including supplier information,
test results, and any non-conformances.
2. Storage and Handling
* Proper Storage: Store materials in designated areas with appropriate conditions (temperature,
humidity, light) to prevent degradation or contamination.
* FIFO (First-In, First-Out) System: Implement a system to ensure that older materials are used first to
minimize spoilage.
* Segregation: Separate materials based on type, use, and potential for cross-contamination.
* Pest Control: Maintain a pest-free environment to protect materials from contamination.
3. Preparation and Processing
* Cleaning and Sanitization: Ensure thorough cleaning and sanitization of all equipment and work areas
before and after use.
* Material Handling: Use appropriate handling techniques to prevent damage, contamination, and loss.
* Process Control: Monitor and control critical process parameters (e.g., temperature, time, pressure)
to ensure consistent quality.
* Waste Management: Implement proper waste management practices to minimize environmental
impact and prevent contamination.
4. Quality Control
* In-Process Checks: Conduct regular checks throughout the preparation process to ensure compliance
with specifications and identify any potential issues.
* Sampling and Testing: Collect samples for laboratory analysis to verify quality and safety.
* Non-Conformance Management: Establish procedures for handling and addressing any non-
conformances identified during the process.
5. Documentation and Record Keeping
* Traceability: Maintain accurate records to enable traceability of materials from source to finished
product.
* Audits and Inspections: Conduct regular internal and external audits to ensure compliance with QHSE
standards.
Key QHSE Considerations:
* Hazard Identification and Risk Assessment: Identify potential hazards at each stage and implement
appropriate control measures.
* Personal Protective Equipment (PPE): Provide and ensure the use of appropriate PPE to protect
workers from hazards.
* Emergency Preparedness: Develop and implement emergency response plans to handle incidents
effectively.
* Continuous Improvement: Continuously review and improve processes to enhance quality, safety, and
environmental performance.
By adhering to these stages and considerations, organizations can ensure the safe and efficient
preparation of raw materials and ingredients while meeting the highest QHSE standards.
