Process flavors meats

The final process applied to EM dairy products is thermal processing. Essentially, one applies a process similar to that of making a process flavoring (meat, chocolate. 

In the indnstry, a large portion of the process flavorings (meat-like flavors) are dried by tray drying. This process involves a substantial amount of heat that continues the reaction process and also retains a high amount of aroma components. This drying process is well suited to thermoplastic/hygroscopic materials, which includes the majority of meat-like flavorings. 

The A,A-dimethylaminomethylene derivatives (81) of ten HAA listed in Table 2.B-C were analyzed by GC-MS or GC-NPD. All mass spectra showed the [M]+ peak. More convenient was analysis with NPD for which the LOD for injection were in the range of 2 pg for 25a to 15 pg for 23a, with good linearity from 0.5 to 10 ng in all the studied cases170. This method was used in detection and estimation of 25a, 28b and 30a in the Danube River106. A routine search for the carcinogenic HAA of Table 2.B-C in meat and process flavor products was proposed, based on the cleanup methods for such samples mentioned in Section III.A.5, derivatizing with 3,5-bis(trifluoromethyl)benzyl bromide (82), and capillary GC-SIM-ESI-MS143. 

Process flavors include processed (reaction) flavors, fat flavors, hydrolysates, autolysates, and enzyme modified flavors. Production of dairy flavor by enzyme modification of butterfat is an example (Lee et al., 1986 Manley, 1994), while meat flavor produced by enzymatic reactions has a much longer history. 

Process flavors are very successful in some cases, but unsuccessful in many others. Natural flavor materials such as meat extract or aromatic chemicals may be added to process flavors to enrich some notes or to increase the overall intensity. 

A comparison can be made between exposure to PHAs present naturally in foods and PHAs from process flavors. The PHAs that were identified as above the limit of detection (50 ppb) in process flavors were IQ and MelQx and were therefore used as representative samples of maximum levels of exposure to PHAs from process flavors. Table 3 summarizes the daily per capita intakes of IQ and MelQx from process flavors and from cooked meats. 

From Table 3 it can be seen that levels of PHAs from these food sources are extremely low and upon comparison, the PHA intake from process flavors is negligible compared to PHA intake from cooked meats. PHAs were found at trace levels slightly above the limit of detection (50 ppb) in only two out of 102 PF samples. Because process flavors are added to foods at low levels, this estimation of intake of PHAs from process flavors is a conservative estimate and tends to overestimate the potential exposure to PHAs from process flavors. 

The available data indicate that the levels of intake of naturally occurring PHAs from foods, including cooked meats, are approximately 100,000-fold lower than doses used in animal studies in which PHAs demonstrated carcinogenic potential. Because the intake of PHAs from process flavors added to food is far lower than the intake of naturally occurring PHAs from foods, it is highly unlikely that the use of process flavors would pose a significant health risk to humans. 

The first patent for a "process flavor" may be considered one that Dr. C. G. May of Unilever received in 1960 (3). His group s invention used the knowledge of basic reactions between amino acids and sugars to develop a strong meat-like character. After that work, and with the advent of gas chromatography and the mass spectrometer, it became a focus of the flavor industry to create more and improved flavors based on these concepts and the increased scientific knowledge related to precursors and heat. This is die purpose of fliis book and the many others that have preceded it. 

During toe 1980s research on roasted meat and other types of heated protein containing foods indicated the presence of Polycyclic Heterocyclic Amines (PHA). These materials were shown to be mutagenic and major carcinogens. Cooked foods contained these materials so it was reasoned toat "process flavors" would also contain them. Foods and their metoods of cooking are not regulated except for... 

Reaction flavors are of special interest to the Rabbi because this process involves heated equipment. The ingredients often used in reaction (process) flavors could also be of concern. For example, a savory reaction flavor could use meat (which includes chicken fat), amino acids (which can be porcine based) and enzymes (which can also be meat based). 

In search for the key intermediates to meat flavor development in heated cysteine-sugar systems, it was found that in addition to thiazolidine derivatives also the tetrahydro-l,4-thiazine derivatives are being formed. These tetrahydro-l,4-thiazines, which are the cyclic form of Amadori compounds of cysteine, have excellent meat flavor precursor properties and are likely to play a prominent part in meat flavor development. Another major pathway to meat flavor development is the reaction of cysteine with the Amadori compounds of other amino acids. Model experiments showed that both pathways are probably of about equal importance for flavor development in boiled meat and process flavorings, this in spite of the low reactivity of cysteine with sugars. It seems that the first pathway is general-acid-catalyzed by the other amino acids, whereas the second pathway is inhibited by cysteine. 

Cysteine is an important precursor of meat flavor and is therefore often being used in precursor systems for the industrial production of meat process flavorings (1-4). Meat flavor development in these systems is usually based on the Maillard reaction of cysteine (and other amino acids) with sugars. Unfortunately, there are a few complications that prevent that high yields of volatile flavor compounds are obtained from these reactions. The first... 

In real meat and often also in precursor systems for meat process flavorings, the concentration of free cysteine is much lower than the total concentration of alt other free amino acids together (20-22). This means that in spite of the often much hi er reactivity of cysteine in these systems, a major part of die meat... 

Processing of meat and fish, such as curing and/or smoking, creates a characteristic flavor in the products especially in sausages or bacon [106], Commercial smoke flavorings used in the food industry have different organoleptic features, due to their different compositions. Many factors have an important influence in the composition of these mixtures such as the processes followed in their manufacture [107]. 

Thiamin plays an essential role in different foods as a water soluble vitamin. Additionally, its function as a flavor precursor in heated foods, e.g. meat, should not be neglected. But certainly, this aspect depends very much on its amoimt and the specific conditions in the food system. Another important field in which thiamin plays a remarkable role is the application of flavorings. Along with carbohydrates, amino acids, ribonucleotides, and other constituents, thiamin is widely used as a flavor precursor. This fact is clearly demonstrated by many patented reaction or processed flavors. 

This interdependency of reactions has been most studied in meats, or model meat reaction systems [42,72,81]. Wasserman [82] was amongst the first to find that the lean portion of the meat supplied the meaty, brothy character and the fat provided the species character much of which is due to lipid/Maillard interactions. This knowledge has long been used in the manufacture of process products (meat flavors). Meat process flavors contain approximately the same sugars and amino acids for the basic meat flavor but contain different fats to give the unique pork, beef, or chicken notes. 

The term processed flavor is used in different contexts to describe (a) products where the natural raw materials lack a characteristic flavor profile and the desired aromatic profile is achieved only by deliberate processing (e.g., coffee) (b) flavorings created as a result of Maillard and other related reactions between amino acids and sugars (e.g., meat-like flavors) (c) flavorings resulting from controlled enzymatic reactions (e.g., enzyme-modified dairy products) (d) products made by fermentation (e.g., wines, vinegar) and (e) products of thermal reactions of lipids (e.g. French fry flavor). 

The development of meat-like flavorings has been an evolutionary process [19], Early meat-like flavorings would probably more correctly be called meat extenders and were largely made from spice blends. The manufacturer would use spices normally associated with specific meats and sell them as meat enhancers or extenders. In the U.S. culture, one can envision sage being associated with pork, turmeric and celery with chicken, and onion and black pepper with beef. The use of these spice combinations did little to enhance the true meat flavor, but at least there was a flavor. Meat extracts have found some use in the industry and still do today. These byproducts of the meat processing industry (e.g., corned beef) provide little desirable flavor but contribute to a label statement of meat being present. 

Wu, Y.-F.G., K.R. CadwaUader, Characterization of the aroma of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein, J. Agric. Food Chem., 50, 10, p. 2900, 2002. 

The primary considerations for the flavor industry are the use of any meat or meat byproduct in process flavors, gelatin in process flavors or coacervation processes, and the use of alcohol as a component on any basis in a flavoring are all prohibited. There are various organizations that oversee halal certification of foods. Unlike the kosher certification, halal certification is younger and thus less well organized. Two organizations that come up on a web search are IFANCA (The Islamic Food and Nutrition Council of America, 5901 N. Cicero Avenue, Suite 309 Chicago, IL, 60646) and Halal Transactions, Inc., P.O. Box 4546, Omaha, NE, 68104). 

Aromas obtained by heating aroma precursors are used in the aromatization of foods. An important aim of process flavors is the production of odor qualities similar to those of meat. This is achieved especially on heating cysteine with ri-bose, as shown in Table 12.26. Glucose is less effective and rhamnose promotes the formation of HD3F. 

Soybean products that have been processed to remove a portion or all of the carbohydrates and minerals are used to make textured vegetable proteins which can be formed into various shapes and textures (see Soybean and other oilseeds). Many canned dog foods utilize the textured vegetable protein chunks with added juices, flavor enhancers, vitainins, and minerals to produce canned dog foods that have the appearance of meat chunks. 

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