Evaluation of Processed Meats - AAMPHam Show 1954 The National Ham Show. History 1966 National Ham & Bacon Show. History 1968 National Ham, Bacon & Sausage Show. History 1976 American

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American Meat American Meat Science AssociationScience Association

5757thth RMCRMC

Evaluation of Processed MeatsEvaluation of Processed Meats

HistoryHistory

19491949

First AnnualFirst AnnualHam ShowHam Show

19541954The National Ham ShowThe National Ham Show

HistoryHistory

19661966

National Ham & Bacon ShowNational Ham & Bacon Show

HistoryHistory

19681968

National Ham, Bacon & Sausage ShowNational Ham, Bacon & Sausage Show

HistoryHistory

19761976

American Cured Meat American Cured Meat Championships Championships

American Cured American Cured Meat ChampionshipsMeat Championships

27 General Classes &

1 Regional class

ACMC Rule BookACMC Rule Book

Relates to product entry and Relates to product entry and general product evaluationgeneral product evaluation

•• ClassesClasses•• Production requirementsProduction requirements•• Thermal processingThermal processing•• Amount of product neededAmount of product needed•• General evaluation criteriaGeneral evaluation criteria

Product EntriesProduct Entries

•• Should be in compliance with FSIS regulationsShould be in compliance with FSIS regulations•• Appendix A (Lethality)Appendix A (Lethality)•• Appendix B (Stabilization)Appendix B (Stabilization)

•• Remove identifying marksRemove identifying marks•• LabelsLabels•• LogosLogos•• AddressAddress

•• Remove ingredient statementsRemove ingredient statements

Basics of Judging Processed MeatsBasics of Judging Processed Meats

•• External AppearanceExternal Appearance•• 15% of the points15% of the points

•• Internal AppearanceInternal Appearance•• 35% of the points35% of the points

•• EdibilityEdibility•• 55% of the points55% of the points

External AppearanceExternal Appearance

•• All classes should be evaluated as soon as All classes should be evaluated as soon as possiblepossible

•• Uncontrollable FactorsUncontrollable Factors•• LightLight•• Air movementAir movement•• Room temperatureRoom temperature


•• ColorColor•• Should be a mahogany colorShould be a mahogany color•• DefectsDefects

•• NonNon--uniform coloruniform color•• Too paleToo pale•• Too darkToo dark

External ColorExternal Color




•• Workmanship / Lack of DefectsWorkmanship / Lack of Defects•• DefectsDefects

•• Smoke steaks or water spotsSmoke steaks or water spots•• Dirty smoke stick marksDirty smoke stick marks•• UnUn--cut ends on casingscut ends on casings•• Air pockets / fat capsAir pockets / fat caps•• Scoring (Bacon)Scoring (Bacon)

WorkmanshipWorkmanship

•• Variety of shapes and sizes availableVariety of shapes and sizes available

WorkmanshipWorkmanship

•• Removal of nettingRemoval of netting


•• Uniformity of ShapeUniformity of Shape•• DefectsDefects

•• NonNon--uniform diameteruniform diameter•• Wrinkled surfaceWrinkled surface•• Straight / Curves Straight / Curves •• Poor trimming (ham)Poor trimming (ham)•• Shank length (ham)Shank length (ham)

Uniformity of ShapeUniformity of Shape

•• Wrinkled surfaceWrinkled surface


•• Curved sausageCurved sausage


•• TrimmingTrimming•• Shank removalShank removal


•• Casing differencesCasing differences•• Cellulose vs. Natural vs. CollagenCellulose vs. Natural vs. Collagen

Internal AppearanceInternal Appearance

•• All products within each class should be cut the All products within each class should be cut the same same •• Same personSame person•• Same methodSame method•• Same locationSame location•• Same utensilSame utensil

•• Evaluate product as soon as the product is cutEvaluate product as soon as the product is cut


•• Uniformity of TextureUniformity of Texture


•• Particle definitionParticle definition


•• Particle definitionParticle definition•• Variation in production methodsVariation in production methods


•• Uniformity of ColorUniformity of Color•• Variation in meat component usedVariation in meat component used


•• Lack of DefectsLack of Defects•• Poor distribution of ingredientsPoor distribution of ingredients


•• Lack of DefectsLack of Defects•• Air pocketsAir pockets•• Blood splashBlood splash


•• Lack of DefectsLack of Defects•• Uncured spotsUncured spots


•• Lack of DefectsLack of Defects


•• Lack of DefectsLack of Defects

EdibilityEdibility

•• All products within each class should be All products within each class should be evaluated the same evaluated the same •• Same person doing the heating (if necessary)Same person doing the heating (if necessary)•• Same methodSame method

•• TimeTime•• Cooking Cooking •• Same size of pieceSame size of piece

EdibilityEdibility

•• AromaAroma•• Unidentifiable offUnidentifiable off--odorodor•• Rancid fatRancid fat•• OverOver--powering smokepowering smoke

EdibilityEdibility

•• Texture / Mouth FeelTexture / Mouth Feel•• MealyMealy•• Tough / rubberyTough / rubbery•• Tough casingTough casing•• GreasyGreasy•• DryDry•• Too moist (Jerky, Snack Sticks, Dried Beef)Too moist (Jerky, Snack Sticks, Dried Beef)•• Too coarseToo coarse

EdibilityEdibility

•• TasteTaste•• Too spicyToo spicy•• Too blandToo bland•• Too saltyToo salty•• Unidentifiable offUnidentifiable off--flavorflavor•• Too smokeyToo smokey•• Rancid fatRancid fat•• Unacceptable flavorUnacceptable flavor

ConclusionConclusion

•• How can you become a judge or a better judgeHow can you become a judge or a better judge•• PracticePractice

•• Get involved at state meat association conventionsGet involved at state meat association conventions

•• Learn from your professorsLearn from your professors•• Ask questionsAsk questions

•• Understand processed meat productionUnderstand processed meat production

ConclusionConclusion

•• Cured meat judging is very subjective to Cured meat judging is very subjective to personal preferencespersonal preferences

•• Every judge evaluates products differentlyEvery judge evaluates products differently•• No right way or wrong way, there are just better No right way or wrong way, there are just better

ways than othersways than others

•• Processed meat products are region specific Processed meat products are region specific around the countryaround the country

Evaluation of Processed Meats - AAMPHam Show 1954 The National Ham Show. History 1966 National Ham & Bacon Show. History 1968 National Ham, Bacon & Sausage Show. History 1976 American

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