The Organic Meat Company Limited expertise in producing “tender and healthy” raw meat and meat products. It is very unusual but true in our case that the same breed and size of animals used by many other factories around the globe does not give the results in terms of tenderness but when it comes to TOMCL, the result of meat is better and tender.
As per our norms, SOPs and policies there are certain steps that are mandatory during our production processes to achieve this tenderness and healthiness in our meat products. These steps include:
Research for Right Markets for the Procurement Of Animals:
Our in house Veterinary Department thoroughly researches for areas/zones in Pakistan which have reported no epidemic outbreaks in last several years. These areas/zones are identified for the purpose of purchasing of animals for our production. We believe in buying the animals from only those cities and villages in Pakistan which are disease-free areas/zones to avoid any unhealthy episode for our meat production. Therein, we only use markets of Southern Punjab, Central Punjab and Southern Sind to purchase animals. Furthermore, we work in areas whose animals are fed on green lands and with sweet water, in order to achieve better quality of meat.
Veterinary and Quality Check Of Animals While Purchasing:
Although we buy animals from animal suppliers who purchase animals for us from the identified disease-free markets our Veterinary representative is also present at the time of purchasing. Any animal, if judged to be unhealthy or weak for the purpose of production, is rejected and the supplier is asked not to purchase that specific animal. This check at the time of purchase is to make our animal supplies healthy and it is only our company in the region which ensures our presence at the time of purchasing of animals from the animal markets.
Pleasant and Comfortable Transportation of Animals:
It is ensured that animals are not overloaded in a vehicle during transportation. Ample space for animals to sit and stand is ensured during transporting of animals. Though, transporting the animals is a task of approved animal suppliers of the company, but the management at TOMCL ensures with all means that animals are transported comfortably. Furthermore, it is also ensured that animals do not travel in high temperatures i.e. anything above 29 degree centigrade. In summer season, the animals are transported only after late evenings or in night. It is also ensured that animals are provided with ample green fodder during travelling. This practice results in lesser travelling trauma for animals, hence resulting in lesser weight loss during transportation and better quality of meat.
Veterinary and Quality Check Of Animals At The Time Of Arrival (Inspection On Delivery):
The usual norm around the meat industry is checking the health and veterinary conditions of the animal prior to slaughtering of animals. But at TOMCL, the first veterinary and quality check is carried as soon as the animals are delivered at the processing plant. This check is different from the routine anti and post mortem inspections which are carried prior and during the production. We believe not to hold animals which are not up to our standards even for a smaller period of time in our lairage (holding) areas.
Proper Resting Time For Animals:
It is mandatory at TOMCL that any animal delivered on site for the purpose of slaughtering shall not be allowed for processing until the animal has taken a complete rest of 24 hours. This resting time shall start from the point when the animal reaches the designated lairage (holding) area and has drank water after travelling i.e. once the water is served to the animals and the animal has been properly parked in the lairage (holding) area then the resting period time of 24 hours starts. By allowing proper rest to the animals, the result is tender and fresher meat.
Ample Fodder, Water and Resting Space for Animals:
It is ensured at all times that animals shall be provided with ample amount of fodder (preferably brown fodder that is broken coat of the seed of wheat, rye or other cereal grain, separated from the flour by sifting or bolting), sweet drinking water free from any sort of filth or fungus along with proper resting space which is free from any flying insects. This practice which is very lead to reversal of transportation and new place trauma for the animals and animals tend to relax more in the new environment. Once the animal is in relaxing mode the muscles of the animal tends to calm down, resulting in tender and juicy meat. If the same animal is slaughtered without providing sufficient resting time and proper resting facilities, the meat muscle will remain in travel and new environment trauma stress resulting in hard, blackish and dry meat.
Segregating Animals on Breed and Gender In Holding Area:
It is ensured at all times that animals during their resting period are segregated on the basis of gender, breed and the area of their origin i.e. “Desi” Bulls from Punjab goes in to one holding area, whereas buffaloes, cows and Bulls from Sind goes to separate holding areas respectively. This ensures the “sense of familiarity” amongst animals resulting in higher levels of relaxation for animals during their resting period at TOMCL, thus resulting in better quality of meat.
Showering Of Animals Before Slaughtering:
It is known via various researches that cattle like to take shower and enjoy when they are wet. Thus believing in this research, we at TOMCL ensure to shower each and every animal before slaughtering. The curved chute leading the animals from the holding area into the processing area is equipped with showers. Through this chute, the animals are showered with cold water in order to make their body further relaxed and removal of any filth.
Complete Segregation Of Slaughtering Area From Alive Animals:
The animal chute leading to the processing area, the slaughtering belt, knocking box and the entire infra structure of the slaughtering belt is such built that any animal which is alive cannot see any strains of blood or remains of any slaughtered cattle or goat. This is ensured as per the compliances of Halal slaughtering along with a belief that animals shall not be exposed to any level of stress before slaughtering in order to achieve tender, juicy and healthy meat.
Sufficient Bleeding Out Time For Animals:
At TOMCL, we ensure to have proper bleeding out time for animals. At least five minutes are given to every animal to bleed out on the bleeding tray next to the knocking box. This practice is to ensure that all bacteria and all blood is properly drained out from the carcass of the animals. This results in healthier meat.
Sufficient Carcass Drying Out Time:
After washing of the carcass with RO water, it is ensured to properly dry the carcasses with high powered fans before sending them to chillers for chilling purposes. This is to ensure that meat carcass gets back to its original meat state before placing it in the chiller. If the carcass is placed in the chiller without drying then the carcass will turn blackish in color and may not result in accurate tenderness due to high humidity resulting in over shrinkage of meat. Thus, at TOMCL every carcass is properly dried under fans before placing it in the chiller.
Gradual and Complete Chilling Of The Carcass:
TOMCL ensures to avoid any “Thermal” shock to meat carcasses and its products. Once the carcasses are placed in the chillers, the temperature of chillers is brought down gradually i.e. for first few hours the temperature remains at +12 degree centigrade and then it is brought down by 1 centigrade each hour reaching the optimum chilling temperature from 0-4 degree centigrade in the tenth hour of chilling. This ensures that there is no over shrinkage nor meat loses its freshness. Moreover, it is also ensured that for processing of any product, the meat carcass shall be at least chilled for 18 to 24 hours to have proper seizure of any bacterial growth in the meat. This also results in healthier and tender meat.
Right pH Level For Processing:
It is guaranteed that meat carcasses for any sort of processing are only allowed to be processed if the PH level is between 5.7 to 6 pH. The optimum pH is determined by the extent of the pH decline at 24 hours after slaughter. The disparity in optimum pH influences factors such as color and the ability of the meat to retain water. A low pH results in meat proteins having diminished water-holding capacity and a lighter color. Contrariwise, a higher pH will give a darker color and less drip loss. For slaughterhouses and advance processors like TOMCL, a lower pH will lead to less saleable product, due to increased drip losses during the production processes of fresh meat and/or cooked meat products. Drip loss in a consumer package will negatively affect the appearance and thereby the purchase intent. Final pH also impacts eating quality characteristics such as juiciness, tenderness, and taste. Beef or Mutton with a higher ultimate pH, which retains more water during storage, will also keep more juice after preparation of the meat. The right pH level will result in more juice in the prepared meat resulting in a juicier, more succulent and tender eating experience.
Avoiding Any Thermal Shock During Processing And Transportation:
TOMCL is such built that all of its meat processing areas including Meat Deboning Halls, Meat Ball Processing Area, Burger Patty Area, Carton Packaging Area, Vacuum Packaging Halls and Loading Bays have ambient temperatures not more than +12 degree centigrade to give right ambiance for meat. This Temperature Control ensures tender and healthier meat. Furthermore, during transportations especially by air, meat is protected from any sun light or heat shock to ensure the quality of meat. Whereas, for all sea and road transportation, thermographs are installed inside the refrigerated containers to ensure proper freezing or chilling throughout the transit period of the shipment.