Meat processing developed when people recognized that boiling and salting fresh meat could extend its life. This practice has become a core practice in the meat industry today and has evolved from region to region.
When it comes to a meat processing translation project, here are some critical aspects that translators must clearly understand.
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5 Methods Of Meat Processing
Any meat that has been altered in some way to increase its flavour or extend its shelf life is considered processed meat. It is typically made up of pork or beef, although it can also include chicken and offal, as well as meat by-products like blood.
With the exception of basic mechanical procedures such as cutting, grinding, or mixing, here are five common procedures of meat processing that any meat processing translation provider must know.
Salting
The use of dry edible salt to preserve meat is known as salting. This method is also used to preserve vegetables like runner beans and cabbage. Due to the hypertonic nature of salt, most bacteria, fungus, and other potentially harmful organisms cannot thrive in a heavily salted environment.
Curing
Curing is a term used to describe a variety of food preservation and flavouring procedures that involve the addition of salt to foods such as meat, fish, and vegetables with the goal of removing moisture from the item through osmosis.
Fermentation
Fermentation is the anaerobic (oxygen-free) conversion of carbohydrates to alcohol or organic acids by microorganisms such as yeasts or bacteria. Vinegar, olives, wine, beer, cider, and cheese are examples of fermented foods that are frequently consumed.
Smoking
The process of seasoning, browning, frying, or preserving food by exposing it to smoke from a burning or smouldering object, most commonly wood, is known as smoking. This method is popular for meat, seafood, and lapsang souchong tea.
Adding Preservative
A preservative is a substance or chemical that is applied to things including food, beverages, paints, biological samples, cosmetics, wood, and many other products to keep them from decomposing due to microbial development or unwanted chemical changes. Preservative food additives lower the risk of foodborne diseases, prevent microbial deterioration, and maintain the freshness and nutritional quality of foods.
Trends in the Meat and Poultry Industry that Meat Processing Translation Providers Should Know
To achieve optimum food safety, the sector must maintain high levels of equipment sanitization, so any meat processing translation services must understand the routine daily sanitary practices at their localized places. For example, the American Meat Institute (AMI), a trade association that represents 95% of red meat producers in the United States, offers recommendations and standards for the proper sanitization of meat and poultry machinery, with the goal of preventing the presence of potential hazards that could reach the end consumer.
Automation is another key trend in the meat and poultry business, as electronic technology is progressively replacing manual labour. Inventory management, material handling, quality control, and product inspection are all jobs that automated machinery can now undertake. Automation increases productivity by improving control and uniformity, lowering the risk of process mistakes at every level of the manufacturing process. Manufacturers can optimize the process of converting raw material to commercial products by reducing the potential for these errors, assuring the highest possible levels of raw material utilization and the least amount of waste.
To be able to take full advantage of automation, meat processing translation providers need to understand product consistency and the integration of automation and machinery.
The Up-to-the-minute Market Regulations for Meat Processing Translations
If you are conducting a meat processing translation project, following the newest requirements is a must. The traceability of goods and precise labelling of components are two of the most important regulatory changes driving innovations in the meat and poultry business.
In both Europe and the United States, the number of product recalls has increased in recent years, owing to tougher regulatory standards, greater enforcement of the law, and more consumer awareness of the possible risk of product contamination. Authorities and manufacturers in Europe must be able to follow any food through all phases of manufacturing, processing, and distribution in order to prevent dangerous foods from reaching consumers, according to the European Food Safety Authority’s General Food Law (Article 18).
Consumers are exerting greater influence on regulatory authorities and international organizations regarding food safety as they become more conscious of nutritional requirements and product recall procedures. Therefore, any food maker or meat processing translation agency must be able to trace the entire supply chain journey of their goods or documents, in order to identify the source of any food safety issue and take action to address it. In the worse situation is to prevent it from happening again.
The Latest X-ray Technological Advancements
Despite the fact that these above regulations and trends provide significant obstacles for the poultry industry and meat processing translation, the development of product inspection procedures and recent technological breakthroughs in the field of X-ray technology enable manufacturers and translators to satisfy the industry’s most pressing needs.
The latest X-ray inspection structures are developed for simple, efficient periodic dismantling and cleaning in terms of sanitization. Their component pieces detach easily and safely and can tolerate alkaline cleaners, chemical oils, and high-pressure rinse water. These qualities improve the sanitization cycle’s efficiency and are thus critical in the fight against pathogen growth that could compromise the product’s safety and eventually reach the consumer.
In terms of established protocols for integrating machinery in an industrial context, the most recent X-ray systems are network capable, allowing not just equipment coordination via standards such as OPC, but also remote access. Remote management enables technicians to swiftly diagnose and resolve problems, decreasing downtime and lowering service call costs. This function is becoming increasingly crucial as production lines increasingly use X-ray equipment as key control points.
Not to mention, with conveyor speeds up to 120 feet per minute, some X-ray inspection equipment in the industry can conduct numerous, simultaneous screenings of different lines for pollutants such as metal, stone, glass, dense polymers, and calcified bones.
To Sum Up
To get the most accurate meat processing translations, translators are not only required to be good at specialized languages and vocabulary but also need to have a thorough understanding of the meat industry and its fluctuations. So if you are looking for professional linguistics in this field, contact GTE Localize because they can provide the most comprehensive and high-quality meat processing translation services.