processed meats i i

8/10/2019 Processed Meats i i

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,

most diverse aspectsof the industry

A wa small meatprocessors add value

to their business


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What are the purpose of all the

Anything added to the fresh meat block

must ave an ngre ent a e

List from the highest concentration tothe lowest concentration

Aller ens must be declared on the label


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Protein based; immune reaction

Bolded or labeled separately Most common 90% :

Milk

Eggs . . , ,

Shellfish (e.g. crab, lobster, shrimp)

Tree Nuts (e.g. almonds, pecan, walnuts)

eanu s Wheat

Soybeans

Anaphylactic Shock in major cases


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Makes proteins sticky

proteins

Bacteriostat

Aids in the removal ofwater

Flavor enhancer

Normally used at 2% +


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Added to counteract thears ness o sa

Su ar white or brown ,corn syrup, corn syrupsolids, dextrose, fructose,

etc

Contributes to surfacebrowning

Provide energy source forlactic acid producingbacteria in fermented

sausages


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Increase water holdingcapac y Increases pH

Isoelectric point

Less moisture loss during

cooking

Cannot exceed 0.5%

Soapy flavor at highconcentrations

Mix first, hard to dissolve

in water


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Retard rancidity

BHA (Butylatedhydroxyanisole)

BHT (Butylated

hydroxytuleane)

TBHQ (tert Butylhydroquinone)

Propyl Gallate

Tocopherols (Vitamin E)


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Why?

Fix the color of cured meatproducts

Flavor

Clostridium botulinum

Sodium nitrite

Potassium nitrite (salt

pe er

Nitrates used in dr curedmeats


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Need to eat 40 lbs of bacon/ d for 40 years

Hams & Sausage products 200 ppm

,

We now see in influx of no nitrite

Adding vegetable powders, juices, extracts

or sea salt all contain natural levels ofnitrites


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Myoglobin

Nitric Oxide Myoglobin

Nitrosylhemochormagin


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Nitroslyhemochromagin

Vitamin C

NOT EARTHWORMS!!


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Generalized

description Things added to

create a spec cflavor

declare if 2% of totalingredients or less

Designed not to giveaway secrets


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Improve water holding capacity

n ance ex ure an avor

Reduce shrinkage during cooking Improve slicing characteristics


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Commonly used:

Soy products Flour

Protein concentrates

Isolates

Proteins

Nonfat dried milk solids

Dried Whey Cereal f lours


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-

ingredient in hotdogs, bolognas, etc

Method of removing

meat from the bones Beef, pork, chicken,

turkey, some

sea oo


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a meat processing company

,

More than just fresh ground pork withseason ngs a e

The majority of the lunchmeat

pegboard or the deli are consideredsausage!


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One of the oldest

preserva on me o s

Spices and seasoning

flavor of the sausage

Sausa e becameregional

Can be made from any

spec es ee , por ,lamb, goat, water

etc)


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Made from fresh,uncured uncooked

meat

Most common t e

Breakfast Sausage,

Bratwurst, Italian

Sausage, Mexicanstyle Chorizo


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- Pre-rigor Sausage or

o e og ausage

Rigor = stiffness ofdeath

~45 min from liveanimal to package of

sausage Spent sows and maybe

boars

Better water holding

capac y, e erseasoning holding,better color


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Sausage,

cooked and must

eating

oun ry-s y eSausage, Mettwurst


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Smoked Sausage

smoked or cooked

and not smoked Liver Sausage,

Smoked Sausage,

modern Kielbasa,Braunschweiger


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Sausage Fermented sausa e

Air dried, like a

countr ham Pepperoni, Sommer

(Summer) Sausage,

Genoa Salami


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What is a dried or semi-dried

sausage?

Pepperoni, Genoa Salami, Dry Salami,etc.

lower temperature & longer process

than for semi-dr ferment to pH 4.6

a = .85 - .91 shelf stable

proteolysis & lipolysis


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What is a dried or semi-dried

sausage? Semi-dr sausa e

summer sausage

ferment to < H 5.3

fully cooked (155-160F)

aw = .90 - .94 (not shelf stable) Non-refrigerated semi-dry

pH


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nocu a on ay

Day 5

Day

12

Day14


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. Fermented & dried

sausage o preserve e

meat Low pH


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. Flavor became distinct

to butcher shop Back-sloping saving a

prev ous a c o m x

with new batch;

inoculating Caused some problems

in the 60s & 70s

ar er cu ure asreplaced this practice


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acidilacticii Lactobacillus

plantarum

Micrococci 1958 - first starter

cultures available to

meat industry


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Fermentation temperatures

cu ure spec c

Fermentation time, before cooking

minimize time to pH 5.3 (to reduce

chances of Sta h toxin

6 to 18 hrs


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Add encapsulated citric acid, sodium--,

lactone : 0.5% (GDL)

fermentation

spongy, watery sausage


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Emulsified Sausa e

What is an emulsion? Fat suspended in a

,

Hot Dogs, Bologna,

Pickle Loaf, Cheese

What are Hot Dogsreall made of?

Majority of thelunchmeat case will


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S ecialt Sausa e

Made from specialtymeats such astongue, ea meat,and blood

higher price!!

Ton ue and Blood

Sausage, HeadCheese, and Souse


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Cincinnati caviar

Very regional toCincinnati,

ou wes ern o, an

Northern Kentucky

Old German Sausa e

Pork boiled off the bone

with seasoning, mixed

w p n ea oa s orsteel cut oats


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Inedible collagen

Plastic


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Plant derived

Wood pulp Close to the formula of

TNT

Inedible

,

edible water soluble

dye, anti-bacteria, or

coatings for easyremoval


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from hide removal B - roduct of

leather industry

Uniform size; butshrink and expand

Snack sticks,

bratwurst, smokedsausage


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Plastic chubs

smoke, water, etc

display company

logo, ingredients,

nutrit ion label, etc


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Made from anything

Beef, Pork, Lamb, etc

Bung Bologna

eer a am eebladder

Liver sausage hogbung

Head cheese hogstomach

Large and smallintestine


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ues ons

processed meats i i

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