Meat curing color

Meat color Meat curing Meat products... 

In the study by Thompson, et al. (11), the ml of gel released per 100 g emulsion for the reference emuTsion without soy, with soy isolate (SIF), soy concentrate (SCF) or soy flour (SF) was 6.07, 5.83, 5.49 and 3.08, respectively, when the hydration ratios were 1 4 (flourrwater) for SIF, 1 3 for SCF and 1 2 for SF. The ml gel released per 100 g emulsion containing 10, 15, 20, and 25% soy protein was 6.70, 5.01, 3.94 and 3.57, respectively. When soy protein concentrate was incorporated into an emulsion at the 3.5% level, the processing yields, textural profile and sensory textural attributes of frankfurters were not different among the products with and without added soy concentrate (13). An objective measure of compression and shear modulus indicated that soy protein concentrate incorporated into frankfurters at the 3.5% level had no effect on batter strength or texture ( M). The addition of a cottonseed protein to frankfurters to replace 5, 10 or 15% of the meat resulted in higher pH, less cured color, less firmness of skin, softer texture and reduced desirability as judged by a sensory panel (J5J. 

In contrast to fresh muscle, meat has low levels of NAD (Madhavi and Carpenter, 1993). Thus, NAD-dependent enzymatic pathways for NOMb formation ate relatively unimportant in meat curing. In commercial practice, nitrite is reduced to NO by nonenzymatic means, including use of reductants such as ascorbate and erythorbate. Although meat has sufficient reducing ability to obtain a slow conversion of nitrite to NO, ascorbate or its isomer, erythorbate, is commonly added to curing brines or sausage emulsions to obtain faster NO production and thus a more rapid development of cured meat color. Care must be taken... 

About 80% to 90% conversion of heme pigments to nitrosylhemochrome is desirable for cured meats (Pearson and Tauber, 1984). However, beef pastrami with typical cured color may have as low as 62% conversion (94 ppm NO-heme out of 153 ppm total heme Cornforth et al., 1998). 

Products and Uses A curing agent, color fixative, and flavor preserver in bacon, meat (cured), meat products, smoked fish, frankfurters, bologna, and poultry products. Prevents growth of botulism spores. 

Products and Uses Used for smoked cured tunafish, sablefish, salmon, shad, frankfurters, luncheon meats, bacon, corned beef, ham (canned), meat (cured), and poultry. It is an antimicrobial (kills germs) agent color fixative in meat and meat products a preservative. 

L-Ascorbic acid Cupric sulfate anhydrous Potassium nitrate Sodium nitrate fixative, color poultry curing Potassium nitrite fixative, color red meat curing Potassium nitrite fixative, cosmetic creams/lotions Isocetyl stearate fixative, cosmetics Caprylic/capric/lauric triglyceride Caprylic/capric/linoleic triglyceride Isocetyl laurate Isocetyl myristate Methyl hydrogenated rosinate PEG-175... 

In cured meats, salt, like the hydrogen ion, apparently has just the opposite effect, i.e., improves the cured color. Woodcock and White... 

Color stabilization by the addition of nitrate or nitrite (meat curing) plays an important role in meat processing. Nitrite initially oxidizes myoglobin to metmyoglobin ... 

Nitrates are found in fairly high concentrations in beets, spinach, kale, coUards, eggplant, celery, and lettuce. AdditionaHy, nitrates and nitrites are commonly used in the curing solutions of bacon, ham, and other cured meats. In cured meats, nitrates and nitrites control the growth of microorganisms, particularly Clostridium botulinum, and also serve as color preservatives. 

Sodium nitrate has been used for centuries to cure meat. Bacterial action during curing converts the sodium nitrate into sodium nitrite, which kills the bacteria that cause botulism, and combines with the myoglobin in the meat to form the pink color associated with ham. 

Most nitrites are soluble in water and mildly toxic. Despite their toxicity, nitrites are used in the processing of meat products because they retard bacterial growth and form a pink complex with hemoglobin that inhibits the oxidation of blood (a reaction that would otherwise turn the meat brown). Nitrites are responsible for the pink color of ham, sausages, and other cured meat. 

The functions of nitrite added to meat for the purpose of curing are now well known by many people because of the extensive publicity given to the process via the popular press. Nitrite added to meat results in a typical color and a characteristic flavor, provides microbiological protection especially against outgrowth of C. botulinum spores and may play a role in textural characteristics. 

Cytochrome c is a heme containing protein which occurs in muscle at lower concentrations than does myoglobin. It was demonstrated some time ago (18) that oxidized cytochrome c reacts with gaseous nitrite oxide to produce a nltrosyl compound. Recent work (19, 20, 21) has examined the reactions of cytochrome c with nitrite and the contribution of the product formed to cured meat color in considerably more detail. The general conclusion is that even at the pH normally encountered in meat, the reaction can take place in the presence of ascorbic acid but probably does not affect meat color because of the unstable nature of the reaction product and the low concentration. 

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