Meat products
25 important questions on Meat products
Pasteurised meat product =
- 70*C in the centre
- it kills parasites and viruses
- inhibitors: salt/nitrite/food grade acids, their salts; other inhibiting substances
- refrigerated storage <7*C
What are the steps for manufacturing cooked ham?
- Deboning hams
- Injecting brine in muscles
- Massaging/tumbling
- Filling & closing cans/moulds
- Pasteurising
- Chilling in water or cold air
- Storage under refrigeration
- Post pasteurisation treatment (e.g. Smoking, grilling)
- process duration: 1-6 days
What are the functional ingredients of Brine
- A solution of salt, nitrite, phosphates, sugars, antioxidants in water
- additionally
- flavours
- spice extracts
- proteins
- starch
- acidity regulators
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What are the functions of the additives (in brine)
- Shelf-life / safety
- salt, nitrite, acids /their salts
- Cured colour formation / -stability
- nitrite, (iso)ascorbate
- Moisture retention & tenderness
- salt + oligo phosphates, starches, proteins, gums
- Taste / flavour
- salt, nitrite, glutamate, sugars, nucleotides, spices, smoke flavour
Tumbling of meat (Role of slat & phosphate)
- Tumbling
- Increases the speed of salt diffusion
- Rupture of small filaments (collagen: endomysium & perimysium)
- Salt
- Increasing the net negative charge of actomyosin
- Swelling of myofibrils, partly loss of strained structure
- Extraction of actomyosin
- Phosphate
- alter muscle proteins by
- affecting muscle pH
- Affecting Muscle WBC/WHC
- release myosin / actin from actomyosin
Myofibrillar swelling in sarcomeres
The release of myofibrillar protein =
- Thick & thin filaments disintegrate
- Actomyosin dissolves
- Diffuses outside the muscle
- Formation of a sticky exudate
transition from fresh meat into meat product
What are the differences between fresh meat and meat product
- Muscle tissue intact
- Nuclei intact
- Striated muscle pattern
- No exudate of muscle protein
Meat product
- Development of extracellular space
- Nuclei disappeared
- Loss of striated pattern
- Formation of protein exudate
note: muscle deformation can appear already after freezing of fresh meat
Discussion: in the core of muscle pieces aspects of fresh meat may remain: meat product?
What is the impact of adding water to meats
- As a carrier for essential ingredients (injection brines)
- To compensate for water losses during cooking/smoking
- Together with the salt / oligophophates assist in dissolving myofibrillar meat proteins
- To influence structure of a meat product (e.g. Juiciness)
- Feder count = wt% water / (100 - (wt% fat + wt% ash + wt% water + wt% starch)) = water:protein ratio
The colour of cured meats
Heating Myoglobin >> Metmyochromogen (ash-grey)
Heating nitroso-myoglobin >> nitrosomyochromogen (pink-red)
Pasteurisation of meat products
Cooked sausages kunnen worden onderverdeeld in
- Sausages
- Pates
- Terrines
Effect of heating on collagen
- Heating >62*C >> shrinking
- Precooking prevents moisture loss
- (acto)myosin coagulates at 55*C!
Manufacturing cooked sausages (kochwurst / liver sausage / pate)
- Bowl chopping & heating rind, fast, salt & phosphate
- => 70-75*C
- Collagen chains shortened
- Adding ice/cold water, starch & other ingredients
- Adding (pre chopped) liver => 30-38*C
- Studding in casings
- Pasteurizing => core temp. 70-80*C
- Chilling
- Storage under refrigeration
- process duration: 3-4 hours
Manufacturing cooked sausage (Bruehwurst)
- Bowl chopping lean meat with salt & phosphate
- => extraction of myosin
- Adding fat, starch & other ingredients
- Stuffing in casings
- Pasteurizing (&smoking)
- Chilling
- Post pasteurisation treatment (e.g. Smoking, grilling)
- Packing (vacuum or MAP)
- Storage under refrigeration
- process duration: 2-3 days
Two types of mechanical separated meat (MSM)
- Type 3: low pressure deboning, fresh meat structure remains intact (3 mm particles)
- Type 4: high pressure deboning, fresh meat structure has disappeared
Both types are declared as MSM & cannot be calculated as meat in QUID. Type 4 is only allowed in cooked meat products
Derived from rest of bones after manual deboning by pressing through a sieve.
Where is common salt used for (sodium chloride)
- Swelling of myofibrillar proteins
- / increasing net negative charge
- extraction (acto)myosin
- both effects support water / fat binding & texture formation
- After heating resulting in a protein network enclosing meat & other particles
- Phosphates: Synergistic effects with salt
- Actomyosine --> actin + myosin
- PS: contributing effect of other salts (chopping aids)
Modern Guelder's ring sausage is made differently
What is the composite structure of cooked sausage?
- Fat tissue, fat droplets, collagen, & muscle particles are enveloped a continuous phase of salt soluble proteins in water
- Stability is supported by the lipophilic character of myosin
- Myosin (mainly) & actin are the major proteins involved in gel formation in emulsion-type meat products (water & fat binding)
- myosin has hydrophobic head & an hydrophilic tail & is a perfect emulsifier
relation between meat raw material composition & fat & water loss in pasteurised liver sausage.
What can you tell about wood smoke
- Beech, oak, low in resins
- solid phase: ash particles
- liquid phase: tar, moisture droplets
- Gas phase: hundreds of compounds
- Smouldering sawdust / wood chips
- Smoke- generators & -preparations / condensates
Where is looked at / what is important for the safety of pasteurised meat products (-survival bacterial spores & few vegetative spoilage bacteria-)
- Concentrations of -NaCl, NaNO2, food grade acids & their salts - in the water phase
- Aw - value (added salts, sugars)
- pH - values
- Intensity pasteurisation process
- Adequate chilling procedures
- Refrigerated storage temperature
After pasteurisation you need to cool down the product very rapidly why?
- These spores can growth rapid between 25-49 *C
Slow chilling of pasteurised products can be problematic
Mainly at risk
- Large meat products (e.g. Stuffed turkey)
- Especially, if few / no nitrite is added --> catering!
- Situation is less problematic in industrial practice (better cooling process)
Humane pathogenic viruses in Cooked sausages =
- Detection methods based on RNA -> no info of viability
- Frequent infections in pigs: 10-20% of carcasses
- High numbers of particles in liver & faeces, muscle tissues are less affected
- => the use of liver, blood & natural casings can be a source of HEV
- Minimum pasteurisation is required to eliminate the risk in liver products & blood sausage of 20 min. 72*C or equivalent
What are typical defects of principal bacterial species
- Discolorations, decreasing pH
- Acidic type deviating odours, gas production, & slime formation
- Off-taste
Species: Lactobacillus, Leuconostoc, Weissella, Brochothrix thermophacta, carnobacterium
Post-package pasteurisation, just the surface for the case it is contaminated with bacteria (or some kind), 3 ways to do it.
- Surface heating
- water submersion (92*C) for 10 min of fully-cooked meat products: 2-4D destruction of L. Monocytogenes on surface
- alternative heating: by steam or infra-red!
- Ultra-high pressure
- cooked, sliced sausage -6000 bar - 180s : >4D
- Destruction of L.monocytogenes
- Ionizing radiation
- (very effective / consumer acceptance? / even in US no approval for such Ready-To-Eat products?)
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