Added water, meat

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

Processed dairy and meat products are generally enriched in phosphorus. Phosphates are essential for producing processed cheese because they emulsify the butterfat and proteins, making them more soluble. A little phosphate added to meat allows the retention of much water, in some cases twice the natural quantity. However, phosphates are added to meats in order to improve their shelf life and slicing properties. Small amounts of phosphoric acid added to some drinks or beverages provide a pleasant tangy taste but, unlike other acids, this does not interfere with the taste of the flavor ingredients. 

Traditional use In Kyrgyz folk medicine, an infusion of the tubers in fermented horse milk or water and ground tubers added to meat broth, are used to treat tuberculosis, radiculitis, and headaches. Tubers are also used to treat different types of cancer (Khalmatov et al. 1984). 

Besides the estimation of the animal species and the control of additives, the analysis of processed meats is associated with verifying composition. Here the emphasis is on the content of extraneous added water, carbohydrate-containing thickeners and binders, nonmeat protein additives and fat. In addition, the determination of nitrites, nitrates, nitrosamines and, for enhancing the... 

This indirect method for assessing the amount of added water has been repeatedly criticized. In spite of this, no better method has yet been developed. Moreover, the calculated water content is never used alone to evaluate a meat product. Other significant data, such as muscle protein content and the proportion of fat to protein, are also included. 

The Code of Federal Regulation (CFR) defines hamburger as follows chopped fresh or frozen beef, with or without added beef fat and/or seasonings. It shall not contain more than 30% fat, and it shall not contain added water, binders, or extenders. Beef cheek meat may be used up to 25% of the meat formulation. If hamburger contains extenders, it must be labeled as such. 

The adulterants of the nineteenth century have now largely if not completely disappeared but it may be argued that their place has been taken by others which have become available through technological progress such as added water, excessive fat or the improved recovery of meat from carcases. Since these are the same as, or only relatively... 

Citric acid is used in carbonated beverages to provide tartness, modify and enhance flavors, and chelate trace metals. It is often added to jams and jellies to control pH and provide tartness. It is used in cured and freeze-dried meat products to protect the amino acids (qv) and improve water retention. Bakers use it to improve the flavor of fmit fillings in baked goods. Because citric acid is a good chelator for trace metals, it is used as an antioxidant synergist in fats and oils, and as a preservative in frozen fish and shellfish (7) (see Antioxidaisits). 

Water. Water is often added to processed meat products for a variety of reasons. It is an important carrier of various ionic components that are added to processed meat products. The retention of water during further processing of meat is necessary to obtain a product that is juicy and has higher yields. The amount of water added during the preparation of processed meat products depends on the final properties desired. Water may be added to a meat product as a salt brine or as ice during the comminution step of sausage preparation. 

Oilseed proteins are used as food ingredients at concentrations of 1—2% to nearly 100%. At low concentrations, the proteins are added primarily for their functional properties, eg, emulsification, fat absorption, water absorption, texture, dough formation, adhesion, cohesion, elasticity, film formation, and aeration (86) (see Food processing). Because of high protein contents, textured flours and concentrates are used as the principal ingredients of some meat substitutes. 

The oranges were washed, chopped in a meat mincer and homogenised by a Fryma mill. Water (0.6 volumes) were added before the slurry was heat treated by steam injection at 100°C for 2 minutes. The enzyme treatment was carried out for 1 hour at 40°C with 10 lU/g slurry of PME and 25 pg enzyme protein/g slurry of the other enzymes for each of the enzymes. The gelated orange slurry were treated at 85°C for 3 minutes to inactivate the enzymes before the strength of the gel was measured by a SMS TeJrture Analyser TA-XT2 (Stable Micro Systems, XT. RA Dimensions, Operations Manual versions) by compression analysis using a flat cylinder (20 mm dia.) with a speed of 2 mm/s. The force to provide a 20% compression was recorded. 

Carrots (Boleo) were peeled by 2% NaOH at 88-96°C for 4 minutes, minced by a meat mincer (2 mm) and homogenised for 2 minutes by an ULTRA-TURRAX T25 homogenizer (from Jahne Kunkel). The carrot mash was preheated to 45°C (20 minutes) before the enzyme preparations, 25 mg enzyme protein/kg mash, were added. The enzymes were dissolved in water to give a dilution of 5% (v/v) of the carrot mash. The mash was incubated at 45°C under stirring (60 rpm) for 2 hours, before the enzymes were inactivated at 86°C for 5 minutes in a microwave oven. Finally the purees were homogenised for 1 minute by ULTRA TURRAX. The viscosity of the puree was measured by a BROOKFIELD viscosimeter Model DV-n + with spindle A from HELIPATH SPINDLE SET at 2.5 rpm thermosta-ted at 50°C. The stability of the puree was measured as the sediment (in %) after centrifugation in 10 ml tube a 1660 x g for 10 minutes. 

The farm shop proprietor may need to explain to customers why organic products are different or superior. For example, many consumers will not be aware that organic meat is likely to be slightly darker and more dense than conventional meat. The fact that it has no water or colouring added will affect its appearance. Beef and lamb raised entirely on grass are not as heavily marbled as grain-fed beef and lamb. Seasonal variations in the availability of fresh products should be presented as a virtue and proof of freshness. Similarly, variations in size and shape may be seen in a positive light. 

Soy proteins are used extensively in meat and meat products by the military, the school lunch program and consumers to save money. Their ultimate acceptability is equally dependent upon the nutritional, chemical, sensory and shelf life changes which occur when they are added. Soy proteins in meat products such as ground beef inhibit rancidity, improve tenderness, increase moisture retention, decrease cooking shrink, fat dispersion during cooking and have no important effect on microbiological condition. Concomittantly, inordinate amounts of added soy protein may cause the meat product to be too soft, exhibit an undesirable flavor and may lead to a decreased PER and a deficiency in B-vitamins and trace minerals. In emulsified meat products, soy protein effectively binds water but does not emulsify fat as well as salt soluble muscle protein. Prudent incorporation of plant proteins can result in an improvement of the quality of the meat product with inconsequential adverse effects. 

Several fish species, notably salmon, respond to the odors of their predators in an adaptive manner (Table 12.4). Coho and spring salmon retreated to the lower parts of a fish ladder when rinses of human hand, bear paw, dog meat, or sea lion meat were added to the water upstream. Even the odor of deer feet had the same effect (Brett and MacKinnon, 1954). L-Serine was identified as the active compound in mammalian skin (Idler etal, 1956). Arctic char, Salvelinus alpinus, also responds to L-serine from human hand wash, while D-serine and several other amino acids were not active. L-Serine is less active than the whole hand wash, suggesting that two or more compounds are required for the full response (Jones and Hara, 1982). 

Although the feed additive uses of antibiotics have been emphasized, it should be noted that the uses as injectables for therapy, mammary infusions for mastitis, boluses, pills, capsules, medicated blocks, and drinking water formulations include a wider variety of antibiotics than are added to feeds. Many of these are currently used at the discretion of the meat producer or dairyman, others must be used under the direction of a veterinarian. For example, chloramphenicol is an antibiotic which the veterinarian has access to, but which the FDA has indicated should not be used in livestock destined for human consumption, primarily because of the... 

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