Canned meat products

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. 

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. 

Canned meat products, crackers, vegetable soups and sauces... 

The use of nitrates and nitrites in cured meat products must comply with the provisions set out in Directive 2006/52/EC, which amends Directive 95/2/EC on additives other than colours and sweeteners. Currently authorised as food additives are sodium and potassium nitrites and sodium and potassium nitrates that may be sold only in a mixture with salt or a salt substitute. The indicative ingoing amount of potassium and sodium nitrites that are authorised for use are 150mg/kg and the residual amount is 50mg/kg (KNOj) in non-heat-treated, dried meat products, 100 mg/kg (NaNOj) in other cured meat products, canned meat products and 175 mg/kg (NaNOj) in cured bacon. The indicative ingoing amount of potassium and sodium nitrates is 300 mg/kg in all cured products and the residual amount in cured and canned meat products is 250 mg/kg, in pickled herring and sprat 200 mg/kg and in hard, semi-hard and semi-soft cheeses and dairy-based cheese analogues 50 mg/kg. 

FIth, RIMti. pDU Baked or broiled with visible fat removed. Canned fish or seafood without bones or skin try, and ttafand Cured, fatly, fried, pickled, er smoked items tandieon meats sausages skins from meals, poultry, and seafood. Certain canned meat products such as hash may cnttarn sufficieni (at to cause diarmea. 

Changes in the Organochlorine Pesticide Contents During the Processing of Model Canned Meat Products... 

Ingredient Additions and Substitutions. Processed meat products have the greatest opportunity for fat reduction for modification because their composition can be altered by reformulation with a fat replacement (see Fat replacers). 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

The lambda type is nongelling, and functions as a thickner. Iota-carrageenan has been recommended (45) for use in formulating low fat ground beef due to its abihty to retain moisture, especially through a freeze—thaw cycle which is typical for ground beef patties. Oat bran and oat fiber can also be used to improve moisture retention and mouth feel. Modified starches can be used as binders to maintain juiciness and tenderness in low fat meat products. Maltodextrins (dextrose equivalent less than 20) may be used as binders up to 3.5% in finished meat products. Other carbohydrates such as konjac flour, alginate, microcrystalline cellulose, methylceUulose, and carboxymethylceUulose have also been used in low fat meat products (see CELLULOSE ETHERs). 

Enzymatic Conversion of Cholesterol. A decrease of cholesterol in meat products in the future may be possible through the conversion of cholesterol [57-88-5] to coprosterol [560-68-9] which is not absorbed readily in the intestine. Cholesterol reductase can be isolated from alfalfa leaves and cucumber leaves (53). Treatment of meat animals might involve an injection of this ensyme immediately prior to slaughter, allowing for the conversion of a portion of the membrane-bound cholesterol into coprostanol. 

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. 

Succinic acid is Generally Recogni2ed As Safe (GRAS) by the U.S. PDA (184) and is approved as a flavor enhancer, as a pH control agent in condiments, and for use in meat products. It causes irritation to the eyes (185), skin, mucous membranes, and upper respiratory tract. LD q in rat is 2260 mg/kg. Succinic acid, like most materials in powder form, can cause dust explosion. 

Dry Ice. Refrigeration of foodstuffs, especially ice cream, meat products, and frozen foods, is the principal use for soHd carbon dioxide. Dry ice is especially useful for chilling ice cream products because it can be easily sawed into thin slabs and leaves no Hquid residue upon evaporation. Cmshed dry ice may be mixed directly with other products without contaminating them and is widely used in the processing of substances that must be kept cold. Dry ice is mixed with molded substances that must be kept cold. For example, dry ice is mixed with molded mbber articles in a tumbling dmm to chill them sufficiently so that the thin flash or rind becomes brittle and breaks off. It is also used to chill golf-ball centers before winding. 

Some of these compounds could be considered as dietary additives, but various other terms, including pesticides, can also be used. They can have beneficial effects on the environment and this aspect will be discussed later. The ionophore monensin, which is an alicyclic polyether (Figure 1), is a secondary metabolite of Streptomyces and aids the prevention of coccidiosis in poultry. Monensin is used as a growth promoter in cattle and also to decrease methane production, but it is toxic to equine animals. " Its ability to act as an ionophore is dependent on its cyclic chelating effect on metal ions. ° The hormones bovine somatotropin (BST) and porcine somatotropin (PST), both of which are polypeptides, occur naturally in lactating cattle and pigs, respectively, but can also be produced synthetically using recombinant DNA methods and administered to such animals in order to increase milk yields and lean meat production. "... 

Fruit juices, meat products, milk and milk products, fish and most vegetables, in which tin is likely to be anodic to steel, can be handled open to the air in tinned steel vessels. Some corrosion of the tin occurs at rates similar to those found for pure tin and in due course retinning may be necessary. The alloy layer in hot-dipped tin coatings is cathodic to both tin and steel and, under aerated conditions may stimulate the corrosion of both metals, but this effect appears to be unimportant in practice. 

A performance test of cans of irradiation-sterilized meat products (3). 

Meat Products. Laboratory investigations as well as practical experience have shown that aluminum containers do not cause the objectionable darkening of meat that occurs with other metals. Wunsche (13) found that luncheon meat stored in lacquered aluminum cans retained its normal color after more than one year, while a slight surface discoloration was observed on the same product packed in lacquered tinplate cans. 

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. 

---