Processed meats

Besides the estimation of the animal species and the control of additives, the analysis of processed meats is associated with verifying composition. Here the emphasis is on the content of extraneous added water, carbohydrate-containing thickeners and binders, nonmeat protein additives and fat. In addition, the determination of nitrites, nitrates, nitrosamines and, for enhancing the 

Not many studies have reported on the potential use of organic acids or the salts of organic acids as postprocessing antimicrobials, either individually or combined with other compounds prior to packaging. However, 

Acid concentration (pH) pH dependent Dissociation of the acid Ability to penetrate the cell 

Type of tissue Type of meat Lean versus fat 

Type of bacteria Sensitive to organic acid activity Resistant to organic acids Acid tolerance 

Slaughter technology Extent of microbial contamination before slaughtering Type of contaminating matter 

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Process cooling Processed cheeses Processed meat... 

The flavor of nutmeg is pleasant, warm, spicy, and aromatic. Nutmeg is used to flavor baked goods, processed meats, curries, and beverages. 

Polyester. Poly(ethylene terephthalate) [25038-59-9] (PET) polyester film has intermediate gas- and water- vapor barrier properties, very high tensile and impact strengths, and high temperature resistance (see Polyesters, thermoplastic). AppHcations include use as an outer web in laminations to protect aluminum foil. It is coated with PVDC to function as the flat or sealing web for vacuum/gas flush packaged processed meat, cheese, or fresh pasta. 

Nylon films are used in lamination or coated form to ensure heat sealabiHty and enhance barrier properties. The largest uses are as thermoforming webs for twin-web processed meat and cheese packagiag under vacuum or in an inert atmosphere. Other uses include bags for red meat, boil-ia-bags, bag-in-box for wine, and as the outer protective layer for aluminum foil in cookie and vacuum coffee packages. 

Polyacrylonitrile (PAN) films have outstanding oxygen and CO2 barrier properties, but only modest water-vapor barrier properties. They are for processed-meat and fresh pasta packaging laminations where an oxygen barrier is required for vacuum or gas flush packaging. 

More than half of flexible packaging is used for food. Within foods, candy, bakery products, and snack-type foods, such as potato and com chips, use well over half of flexible packaging. Cheese, processed meat, shrink wraps, condiments, dry-drink mixes, fresh meats, and fresh produce represent smaller appHcations. 

Some heavier gauge flexible materials, usually containing nylon, are thermoformed, ie, heated and formed into three-dimensional shapes. Such stmctures are used to provide high gas-barrier, heat-sealable containment for processed meat or cheese. 

Thermoforming includes the extmsion of sheets, thicker than 0.25 mm, followed by forming a reheated sheet in an open-face mold by pressure, vacuum, or both. Sheet of less than 0.25 mm thick is therm oformed in-line, and filled and sealed with contents such as processed meats, cheeses, and pastas. 

This article discusses several aspects of processed meat products including (/) health and safety concerns (2) meat processing ingredients, procedures, and machinery (J) ha2ard analysis critical control point (4) fat reduction in meat products (5) sous-vide processing and (6) nutritional labeling. 

The sacroplasmic proteins myoglobin and hemoglobin are responsible for much of the color in meat. Species vary tremendously in the amount of sacroplasmic proteins within skeletal muscle with catde, sheep, pigs, and poultry Hsted in declining order of sarcoplasmic protein content. Fat is also an important component of meat products. The amount of fat in a portion of meat varies depending on the species, anatomy, and state of nutrition of the animal. The properties of processed meat products are greatiy dependent on the properties of the fat included. Certain species, such as sheep, have a relatively higher proportion of saturated fat, whereas other species, such as poultry, have a relatively lower proportion of saturated fat. It is well known that the characteristic davors of meat from different species are in part determined by their fat composition. 

Water. Water is often added to processed meat products for a variety of reasons. It is an important carrier of various ionic components that are added to processed meat products. The retention of water during further processing of meat is necessary to obtain a product that is juicy and has higher yields. The amount of water added during the preparation of processed meat products depends on the final properties desired. Water may be added to a meat product as a salt brine or as ice during the comminution step of sausage preparation. 

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). 

There are many variations in the manner of handling and processing meats, and these will be known only to specialist companies in the trade. The principles of cooling are the same for all. 

In addition to their nutrient value, casein proteins have many other uses. They are good emulsifiers, helping fats to stay suspended in water-based products such as milkshakes, coffee creamers, and ice creams. They are used as binders in processed meats (lunch meats, sausages, etc.). 

Starches are added to processed meats—lunch meats, hot dogs, sausages, etc.—as fillers, binders, moisture retainers, and fat substitutes. They are added to soups, sauces, and gravies as thickeners. They are used in extruded cereals and snacks to hold the shape of the material. 

NPYR occurs in processed meats and, most commonly, in cooked bacon NPYR is one of the principal volatile nitrosamines... 

Monosodium glutamate (Asian food, seasoned salt) Nitrites (processed meats)... 

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