Meat and poultry processing is a series of operations involved in the transformation of raw meat and poultry into various processed products suitable for human consumption. It encompasses a range of activities, from slaughtering and dressing to further processing, packaging, and distribution.

The meat and poultry processing industry begins with the sourcing of live animals from farms or suppliers. These animals include cattle, pigs, sheep, chickens, turkeys, and other poultry species. The animals are then transported to processing facilities that adhere to strict regulations and hygiene standards. It involves a range of techniques and processes to ensure the quality, safety, and palatability of meat products.

In manufacturing industry meat processing refer to different methods or techniques used in the processing and preparation of meat products. These types vary based on the specific processes and treatments applied to transform raw meat into various forms. They are as below:

  • Fresh meat cutting process
  • Curing and Smoking process
  • Sausage Production process
  • Deli meat and Processed meats
  • Marinating and Seasoning process

Fresh meat cutting process
In this process the initial stages are cutting and portioning fresh meat into different cuts suitable for consumption or further processing. Meat cutters utilize specific cutting techniques to obtain desired cuts such as steaks, chops, roasts, or ground meat.

Curing and Smoking process
Curing is a preserving process of meat with salt, nitrates, and seasonings, while smoking imparts flavour and helps with preservation. The production of bacon, ham, and smoked sausages are comes under this process.

Sausage Production process
In sausage production meat is soaked in a seasoned liquid or marinade to enhance its flavours, tenderness, and juiciness.  The marinated products are grounded, can be shaped into various forms and sizes, such as meatballs, sausages, and hot dog patties, using specialized machinery.

Deli meat and processed meats
Deli meat processing is a specialized in meat processing mainly focused on preparing ready-to-eat, sliced, and packaged meat products. And these meats are formed as processed meats, can be customized in terms of flavours, spice levels, and fat content to meet specific market demands and consumer tastes.

Marinating and Seasoning process
Marinating process begins by immersing the meat in a marinade, which is typically a mixture of liquid ingredients like oil, vinegar, citrus juice, or yogurt, combined with seasonings such as herbs, spices, garlic, and salt. The meat is left to soak in the marinade for a specified period, often several hours or overnight. This process allows the flavours to penetrate the meat fibres and tenderize it.

Seasonings, herbs, spices, and curing agents may be added to enhance flavour and preservation. The traditional deli meats like pastrami and corned beef are seasoned and cured before cooking.

Poultry processing is a highly regulated industry with a strong focus on hygiene, safety, and quality control to provide consumers with a safe and diverse range of poultry products, from whole birds to value-added items like chicken breasts, drumsticks, and various convenience foods. Poultry processing is involved in converting raw poultry, primarily chicken, turkey, and duck, into various consumer-ready poultry products. They are as follows below:

  • Slaughtering process
  • Feather removal process
  • Evisceration
  • Chilling process
  • Deboning process

Slaughtering process
The Slaughtering process begins with the humane and hygienic slaughter of poultry birds, ensuring minimal stress and discomfort. Stunning renders the birds unconscious and insensitive to pain before the actual slaughter. These are typically done using automated systems to maintain efficiency and safety.

Feather removal process
Feather removal process in poultry production is the process of efficiently and effectively removing feathers from slaughtered poultry birds to prepare them for further processing and consumption. The feathers are removed using automated equipment such as defeathering machines, which can efficiently pluck feathers from the birds ensuring a clean and feather-free product.

Evisceration
Evisceration in poultry production is the crucial step of removing the internal organs and viscera from slaughtered poultry bird. In poultry processing to ensure food safety and product quality. It involves skilled handling to prevent contamination and prepare the poultry for further processing or packaging.

Chilling
The chilling process in poultry production is for food safety and quality, as it helps prevent the proliferation of harmful bacteria while preserving the flavour and texture of the poultry. The chilling process in poultry production involves rapidly cooling the freshly processed poultry to safe temperatures.

Deboning process
Deboning process is a critical step in poultry processing, as it allows for the creation of boneless cuts like chicken breasts, thighs, and tenders. This process makes poultry more versatile and convenient for consumers, as boneless cuts are easier to cook and incorporate into various dishes. The birds are cut into various cuts such as breast fillets, thighs, and wings. Deboning involves removing bones to create boneless cuts or products like chicken tenders.