Processed meats, organic acids

In Table 3.1 some factors are stipulated that should be considered in the decontamination of meat (European Union, 1996). Spraying with 1.5-2.5% organic acids such as acetic or lactic acid is effectively applied on red meat carcasses (Canadian Food Inspection Agency, 2004). Lactic and acetic acid solutions are commonly used by the red meat slaughtering industry as an antimicrobial spray wash on freshly slaughtered beef carcasses. These spray washes are used in the early steps of beef carcass processing, usually applied to carcasses after hide removal, before and after evisceration, but before chilling (Berry and Cutter, 2000). 

Ahvenainen, R. 1996. New approaches in improving the shelf life of minimally processed fruits and vegetables. Trends in Food Science and Technology 7 179-186. Aktas, N. and Kaya, M. 2001a. Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study. Meat Science 58 413-419. 

Extensive proteolysis of a protein often results in the formation of bitter peptides ( ). Therefore, a compromise between high protein yield and low bitterness has to be found when choosing the DH-value at which the hydrolysis reaction should be terminated. For the present process a DH-value of about 10% seems to be a reasonable value. The termination is performed by acid inactivation of the enzyme and the acid used should be chosen in accordance with the desired organoleptic characteristics of the final hydrolysate. A totally non-bitter product can be produced by use of an organic acid like malic or citric acid. Due to the masking effects of such acids, absolutely no bitterness can be detected even when the taste evaluation is performed at neutral pH. Such products are found most suitable for soft drinks. However, when inorganic acids, e.g. hydrochloric or phosphoric acids are used, a slight bitterness may be detected in the pure hydrolysate. However, when evaluated in for instance a meat product, no bitterness at all can be tasted even when the hydrolysate is added up to a proportion of 1 3 of hydrolyzed protein to meat protein. 

Acids are typically used to adjust the pH of the reaction system. Meat-like flavorings are generally thermally processed at pHs around 5.2, similar to the pH of meat. Phosphoric acid is most commonly used since it is known to be a catalyst of the Maillard reaction. Other inorganic adds also may be used such as hydrochloric or sulfuric acids. Numerous organic adds appear in the patent literature. These acids typically contribute a flavor of their own and may be used to not only produce a given pH but also add a desired sensory note. Cittic, lactic, acetic, propionic, maUc, succinic, and tartaric acids appear in the patent literature. 

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