Chapter 2

REVIEW OF RELATED LITERATURE

This chapter presents the review of different related

literature for both the foreign and local studies. This chapter

discusses the related literature of production system of meat

processing. Also, literatures about good manufacturing practices

and their implementation of food safety standards. It includes

the ideas, conclusions, and different methodologies presented by

related studies.

The review of related literature acts as a summary of all

the reviews conducted from various studies that are related to

the research being conducted. This helps to discover and identify

the existing knowledge about a certain problem and what needs to

be done. This chapter aims to highlight and explain related

studies that are relevant to the topic.

Production System is a system that converts raw materials

into useful products. The production system in meat processing is

a fundamental element that ensures efficiency, quality, safety,

and sustainability in the production of meat and meat-based

products. It encompasses a range of activities, from the handling

of raw materials to the final packaging and distribution of

products.

According to Seman, D. L., Boler, D. D., Carr, C. C.,

Dikeman, M. E., Owens, C. M., Keeton, J. T., ... & Powell, T. H.

(2018) The meat industry typically involves three key processes:

1).slaughter, 2).fabrication, and 3).further processing.

Slaughter encompasses rendering the live animal unconscious and

preparing the carcass for refrigeration. Fabrication involves

cutting the chilled carcass into smaller, consumer-friendly

components. While, further processing includes transforming

specific cuts into numerous value-added meat products through

grinding, curing, and cooking. Meat is the primary ingredient in

many food items. To make meat safe and enjoyable to eat, it

undergoes several steps, including grinding, adding flavors,

preservatives, and cooking. Procedures like fermentation,

smoking, and drying can also be used to enhance meat products.

These processes are categorized into two main groups: 1).minimal

preparation involved before the meat is sold to consumers. The

term "processed meat" has perceived a negative image these days

because people often think that it's less healthy and safe for

long-term health compared to meat that hasn't been processed.

According to Gonzalez N., Marques M., Nadal M., Domingo JL,

(2020) Due to advancements in research, digital technology, food

preparation, and media awareness, people around the globe are

well informed about the nutritional value of food and the impact

it has on their health. This led to the increase of migration of

wealthy individuals to developed countries like the United

States, New Zealand, United Kingdom, and Australia and an

increase in the income middle-class Asian population which impose

a challenge to meat suppliers and animal producers. The Food

Agriculture Organization of the United Nations, agricultural

production will need to increase by an estimated 60% by the year

2050 compared to the levels observed from 2005-2007. China and

India are expected to contribute nearly 40% of global middle-

class consumption by 2030 and rise by up to 54% by 2050. In

general, Asian continent may represent up to 70% of global

middle-class consumption. (Ponnampalam, E. N., Bekhit, A. E. D.,

Bruce, H., Scollan, N. D., Muchenje, V., Silva, P., & Jacobs, J.

L. 2019)
 According to Wedowati, Endang & Singgih, Moses & Gunarta,

I.. (2018). Production system in terms of food products generally

involve two processes the processing and mixing. The processing

stage produce intermediate products or semi- finished product,

while on mixing stage blends intermediate products with final

products. As used in this study, it refers to the process where

turning the raw materials into finished products.

According to Hasnan, N. Z. N., Basha, R. K., Amin, N. A. M.,

Ramli, S. H. M., Tang, J. Y. H., & Ab Aziz, N.(2022) Good

manufacturing practices are a set of guidelines for safe food

production. The implementation of good manufacturing practices

differs in every country. In some nations, it’s legally enforced,

while in others, it’s voluntary. GMP provides a framework for a

globally recognized food safety system. It covers aspects such as

facility design, production processes, hygiene, training,

labelling, and pest control. The use of Good Manufacturing

Practices (GMP) was first introduced in 1969 by Code Alimentarius

in its Code of Practice for General Principles of Food Hygiene.

In the last fifty years, the code has undergone revisions in the

years 1997, 2003, and 2020, led by the pursuit of excellence,

advancements in technology, new scientific discoveries, and

organizational enhancements.
 According to Attala and Kassem (2019) “Food safety is a

matter of great public health concern worldwide and crucial to

the contamination level of environment in which food is handled.”

In meat processing facilities the raw materials used especially

the minced meat is prone to microbial invasion and can be a cause

of food poisoning. It is important for food makers to comply with

sanitation to avoid possible cross-contamination that usually

comes from the hands of food makers, equipment used, walls of the

facility and the production environment (Pangaribuan et

al.,2022). To guarantee the safety of meat and meat products in

production system, hygienic and quality control procedures are

essential. The butcher's area in processing facilities can become

a source of bacterial contamination if basic hygiene is not

maintained. The adoption of Good Manufacturing Practices (GMPs)

is crucial in the mitigation of contamination and microbiological

proliferation. GMPs contribute to the preservation of food safety

and consumer health by assisting in the maintenance of

cleanliness, ensuring hygienic practices, controlling

temperatures, preventing cross-contamination, assuring quality,

and adhering to standards.

According to National Meat Inspection Service (NMIS), “Meat

Establishment refers to premises such as slaughterhouses, poultry

dressing plant, meat processing plant, cold storage warehouse,

and other meat outlets that are approved and registered by the

NMIS in which food animals or meat products are slaughtered,

prepared, processed, handled, packed, or stored.”

According to Johnah Jefferson Mercado (2023), “The process of

meat processing serves several purposes, such as extending the

shelf life of the meat, enhancing its flavor, and the nutritional

value, and improving its marketability.” Processing meat entails

a series of steps to secure the safety of end products. It

provides food that is easy to cook and widely available in the

market.

According to the Food and Drug Administration 2013, “R.A

10611 also known as the “Food Safety Act of 2013” is an act to

strengthen the food safety regulatory system in the country to

protect consumer health and facilitate market access of local

foods and food products, and for other purposes.” This act

requires food offered by business operators to meet the food law

requirements related to their endeavors in the supply chain. It

ensures that control systems are in a position to avoid,

decrease, or remove risks to end users.

series of 2016,“FDA is responsible for the assurance of safety of

processed and pre-packaged food products, whether locally or

imported, including meat products.” New food safety regulations

in the Philippines make it even safer to enjoy processed meats.

There is no confusion about who's responsible for what, from the

farm to the store shelf. Most importantly, these changes put the

Food and Drug Administration (FDA) in charge of processed and

pre-packaged meats. The FDA has the power to set safety

standards, inspect facilities, and even recall products if

needed. This strong oversight gives consumers greater peace of

mind knowing their favorite processed meats meet strict safety

requirements.

According to Rustia, Guiriba, Magtibay, Bondoc, and Mariano

(2021), “Provisions stated in the “Food Safety Act of 2013”

delineates the mandates and responsibilities of specific

government agencies to promote and ensure food safety from farm

to fork.” The use of risk analysis is required as a basis in

creating food safety guidelines to protect consumer health.

Concerned government agencies like the Food and Drug

Administration and National Meat Inspection Service to take

corresponding initiatives to enforce actions to promote food

safety to the public.

hygiene are two basic requirements under Food and Drug

Administration (FDA) Department of Health (DOH) Administrative

Order (AO) 153 s.2004 “Revised Guidelines on Good Manufacturing

Practices (GMP) in Manufacturing, Packing, Repacking or Holding

of Food” That every local food industry in the Philippines must

implement to ensure compliance with food regulation and to

mitigate health risk.” The Administrative Order covers persons

and businesses that handle food products. A key factor mentioned

for industries was GMP in producing quality, safe, and

inexpensive products that align with International Standards such

as the United States Department of Agriculture (USDA) and

European Union GMP. They see GMP as an essential tool to increase

the competitiveness and revenue of local industries. Following

Current Good Manufacturing Practices (CGMPs) help to ensure the

safety of food. CGMP regulations generally address matters

including appropriate personal hygienic practices, design and

construction of a food plant and maintenance of plant grounds,

plant equipment, sanitary operations, facility sanitation, and

production and process controls during the production of food.

According to the Food and Drug Administration 2013, “RA

10611”, “Good Manufacturing Practices refers to a quality

assurance system aimed at ensuring that products are consistently

manufactured, packed, repacked, or held to quality standards

manufacturing and quality control procedure.” GMP is a set of

rules and practices that functions as a sort of production-

related safety checklist for processed meat. It guarantees that

stringent quality requirements are followed at every turn, from

obtaining ingredients to packaging the finished product. It can

ensure the Consistent Quality of the product, Reduced

Contamination Risks all throughout the process and Traceability

that allows authorities to pinpoint the source of any potential

problems and take swift action if necessary.