Canned meat

Plant enzyme preparations (ficin, papain, bromelain) are used to tenderize meat. These substances are either sprayed onto the meat cuts or are distributed via the blood vessels of the animal either shortly before or after slaughtering. 

Canned meat, ham, and sausages, and meat extracts are produced from meat. 

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Clove bud oil is frequendy used iu perfumery for its natural sweet-spicy note but the greatest appHcation is iu the davor area iu a large variety of food products, including spice blends, seasoniugs, piddes, canned meats, baked goods, ready-made mixes, etc. As iu the case of cinnamon bark oil, its well-known antiseptic properties make it ideal for appHcation iu mouth washes, gargles, dentifrices, and pharmaceutical and dental preparations. Candy, particulady chewing gum, is also davored with clove bud oil iu combination with other essential oils. 

The addition of gelatin to meat products, especially those highly salted or containing other corrosive ingredients, reduces the attack on the metal. The shelf life of canned meats is also significantly extended by effectively removing the air from the container headspace. 

Caramel color is added to baked goods, poultry, and milk (to give it an eggnog color), and to malt vinegars, canned meats, syrups, and soups, stews, and gravies. 

Cured meats, bacon, ham, smoked sausages, beef, canned meat, pork pies, smoked fish, frozen pizza and some cheeses contain nitrate and nitrite additives, typically at... 

An evaluation of the composition of the cooking juices, as presented in Table IV, demonstrates, by difference, that fat is retained to a greater extent by the soy concentrate meat product than by the soy flour meat product or the ground beef. The meat product containing soy flour lost more fat during cooking than did the all-beef (Table IV). Similar results were reported by Anderson and Lind ( ). When soy protein concentrates are used in canned meat products like chili, the fat islands within the chopped meat products and the fat cap are eliminated (10). When 4% soy concentrate was added to a minced pork product, cook out of fat and moisture was reduced 31% for pasteurized product and 34% for sterilized product. 

Brito G, Diaz C, Galindo L, et al. 1990. Ixvels of metals in canned meat products Intermetallic correlations. Bull Environ Contam Toxicol 44 309-316. 

In canned meats, ascorbate also enhanced NOMb production (Reith and Szakaly, 1967b). Without ascorbate, a Mb nitrite molar ratio of 1 5 was needed for optimum formation of NOMb. With ascorbate, a ratio of 1 Mb 3 nitrite was sufficient for maximum NOMb formation. Sodium erythorbate was equivalent to sodium ascorbate for NOMb formation. Canned meats formulated with potassium nitrate showed no formation of cured meat pigment. 

The studies reviewed demonstrate that browning products produced on retorting of meat inhibit development of WOF, so that canned meat products are not subject to this flavor defect. The flavor of canned meat is less desirable, however, than that of freshly cooked meat. Nevertheless, the strong inhibitory action of the Maillard reaction products against WOF suggests that they could be useful in preventing development of WOF, so further research in this area could be fruitful. 

The composition of improved canned meat with curative and prophylactic properties is given in this patent. It contains poultry meat (mechanically deboned), beef liver, semifat pig meat, powder of Jerusalem artichoke, soybean isolate, linseed oil, Caroline, vitamin E, and water at determined ratios. 

Partial hydrolysis of proteins using acid, alkali or enzymes is commonly employed to improve functionality and usefulness of novel proteins. Acid hydrolysis is the most common method for preparing hydrolysates of soy, zein, casein, yeast and gluten. Hydrolysates are used in formulated foods, soups, sauces, gravies, canned meats, and beverages as flavorants and thickeners (2,3,6). Alkaline treatments have been employed to solubilize and facilitate protein extraction from soy, single cells, and leaves. 

During isolation by conventional methods yeast proteins frequently become denatured, insolubilized and display poor functional properties. These proteins can be rendered more soluble by limited hydrolysis with acid, alkali or proteolytic enzymes. Protein hydrolyzates are most commonly prepared by partial acid hydrolysis and yeast hydrolyzates are popular as food flavorings and ingredients (66). Acid hydrolyzates have flavors resembling cooked meats and are widely used by earners to impart brothy, meaty flavors to soups, gravies, sauces, canned meats. 

Spam, a widely consumed canned meat in Alaska, Hawaii, and other parts of the United States, contains sodium nitrite. 

Cake mixes, low-fat products, nondairy creamers, meat sauces, gravies, canned meat, frostings, frozen desserts... 

Direct addition is the simplest and most accurate means of incorporating smoke flavourings into a food product and the only one that allows provision for use of all types of smoke flavourings aqueous, oil, dry base and concentrates. It is a method that is applicable to all types of product formulations meat emulsions, canned meat and fish, barbecue sauce, snack foods, etc. 

Source Baker, GJ. et al., Canned meat and gravy pet food and process, U.S. Patent 4,895,731, January 23, 1990. 

The sterilization of meat by canning is an industry which takes in almost every type of meat. Corned beef, potted meats, canned chicken, canned roast meats, sardines in oil, and meat soups are some of the most important canned meats. 

High temperature transient heating of meat produces in closed containers makes sterilized canned meat items stable when stored at ambient temperature at a , = 1 (Potter, 1986). The product is heat processed and does not require further heating before consumption. Chilling and subsequent storage at -20°C also renders frozen meat items stable at = 1 (Potter, 1986). 

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