Good Handling Practices of Meat Products

Ditulis oleh Andriati Ningrum

Produk daging merupakan salah satu produk yang mudah untuk mengalami kontaminasi baik fisik, kimia dan mikrobilogis. Beberapa kontaminasi tersebut yang banyak ditemui pada produk daging dapat dilihat pada Tabel 1.

Table 1. Groups of substances that need to be controlled in either raw meat and poultry or in processed meats and poultry

Group of subtances	Type of food
Growth promoters	Raw meats and poultry
Veterinary drugs	Raw meats and poultry
Environmental contaminants	Raw meats and poultry
Carcass disinfectants	Raw meats and poultry
Nitrosamines	Cured meats
Biogenic amines	Fermented sausages
Heterocyclic amines	Cooked meats at high temperature
Polycyclic aromatic hydrocarbons	Smoked meats and poultry
Lipid oxidation products	Processed meats and poultry
Protein oxidation products	Processed meats and poultry
Radiolytic products	Irradiated meat and poultry

Untuk mencegah terjadinya kontaminasi pada produk daging maka diperlukan pengananan yang baik sejak awal hingga proses pendistribusian. Produk produk daging yang telah beredar di pasar juga saat ini sudah sangat beragam yang telah melalui proses fermentasi, pengeringan, pengasapan dan sebagainya. Beberapa kontaminan yang bisa mengkontaminasi produk produk turunan daging yang telah mengalami proses tersebut dapat dilihat di Tabel 2.

Table 2. Safety controls to be considered at each processing stage

Stage	Location products	Controls
Raw materials	Reception Lean meat and poultry Reception Fat	Hygiene Presence of growth promoters, veterinary drugs, environmental contaminants, or disinfectants Oxidation of proteins   Hygiene Presence of environmental contaminants or radiolytic products Oxidation of lipids
Process: fermentation	Curing chamber Fermented sausages	Microbial growth Generation of amines
Process: drying	Curing chamber   Dry sausages, dry-cured ham	Microbial growth, presence of molds, microbial or mold metabolites Generation of nitrosamines or amines Oxidation of proteins and lipids
Process: smoking	Smoking chamber Smoked meats and poultry	Generation of polycyclic aromatic hydrocarbons
Process: cooking	Cooking/frying Cooked meats and poultry	Generation of heterocyclic amines Oxidation of proteins and lipids