Meat balls

Figure 2.3 illustrates a process in which the outer layer of a product is quickly frozen as a congealed crust. These CRUSToFREEZE plants have a capacity between 1500 and 5000 kg/h and require 0.5 to 0.8 kg LN2 pro kg of product, which has to be frozen totally on a conveyor belt. Figure 2.4 shows the product exit of the plant in Fig. 2.3. The freeze drying of coffee and tea extracts, fruit pulps or small pieces of meat require a multi- stage pretreatment. The granulated end product from coffee and tea extracts should have a defined grain size, a desired color, and a predetermined density. Fruit pulps should become granulated, with the appearance of fruit pieces, while meat pieces should not stick together like a small meat ball, but be recognized as single pieces when presented in a meal.

Fig. 11. 3-D (a) temperature and (b) spatial heterogeneity images of a 500 cm3 jar containing soup with meat balls that has been immersed into a water bath between 95 and 98 °C for 11 min, displayed as a set of 2-D sections. Spatial resolution is 0.78 mm (along cylindrical axis) x 3.13 mm x 3.13 mm. Reproduced with permission from Bows et al. (2001).

Spaghetti with meat balls, Salisbury steak Soy four, 12% Soy grits, 12% Soy protein concentrate, 12% Soy protein isolate, 2% Same as above. 

Pizza, with meat balls and ham, frozen, industry made... 

The chemometric principle was used to derive a guideline for obtaining a simple yes or no answer about the sterility of food particulates heated at aseptic processing temperatures. A quadratic temperature pulse model was used to estimate bacterial destruction from the fractional yield of thermally produced chemical marker compounds (2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one, M-1, and 4-hydroxy-5-methyl-3(2H)-furanone, M-2) and the rate constants and the activation energies of the chemical and bacterial systems. The model yielded a conservative estimate of lethality at the center of meat-balls heated under different time-temperature conditions. A scheme for determining the minimum marker yield for a designated F -value is provided. 

Products with extended shelf lives are in their own juice or in added oil, or in some sauce or cream (e. g. sardine pilchards, Sardina pilchardus, packed in olive or soya oil, tomato mustard, or lemon juice). Also available are fish paste, meat balls or Frikadellen (Germany), i. e. flesh of white fish made into rissoles using flour, eggs and spices, which are then roasted, deep fried and used ready-to-serve, as hors d oeuvres, and fish salad. The latter products are canned or packed in glass jars, and may be packed under controlled atmosphere. 

Pizza, pancakes, waffles, fish fingers, meat balls, chicken nuggets, fried fish, vegetarian steak and roasted cauliflower. 

Meat products (frankfurters, chicken meat balls) Stanol esters Finland... 

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