Processing meat temperature

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. 

Figure 21.5. Possible structures of coarse comminute meats, showing the influence of process and temperature.

Grigioni G. M., Margaria C. A., Pensel N. A., Sanchex G., and Vandagma S. R., Warmed-over flavonr analysis in low-temperature-long time processed meat by an electronic nose. Meat Science, 56, 221, 2000. 

A particularly important application of MAP that influences the need to use additives is in the area of foods with any degree of processing and which are subject to chemical or microbial damage. The list includes dairy and egg products, bakery products, cereals, seafoods and processed meats and prepared meal combinations. Tables of appropriate gas atmospheres and storage temperatures have been compiled by Farber (1991) and details of commercial applications of MAP in Canada are given by Fierheller (1990). Another useful compilation has been made by Inns (1987). Seiler (1989) has plotted the increase in mould-free shelf-life of a variety of bakery products against the CO2 concentration in their packs. 

It is also found that salt at the concentrations used in processed meats will reduce the temperature and often the enthalpy of the endotherm, indicating a decrease in the heat stability. 

Approximately half of all the food products ia the United States are fresh or minimally processed. Eresh food products include meats, vegetables, and fmits that are unprocessed except for removal from the original environment and limited trimming and cleaning. Eresh foods are handled to retard deterioration, which is relatively rapid at ambient or higher temperature. Meats are chilled rapidly to below 10°C (50°E) and most vegetables and fmits are generally reduced to below 4.4°C (40°E) by low temperature air, water, or ice. 

Supercritical Fluid Extraction. Supercritical fluid (SCF) extraction is a process in which elevated pressure and temperature conditions are used to make a substance exceed a critical point. Once above this critical point, the gas (CO2 is commonly used) exhibits unique solvating properties. The advantages of SCF extraction in foods are that there is no solvent residue in the extracted products, the process can be performed at low temperature, oxygen is excluded, and there is minimal protein degradation (49). One area in which SCF extraction of Hpids from meats maybe appHed is in the production of low fat dried meat ingredients for further processed items. Its apphcation in fresh meat is less successful because the fresh meat contains relatively high levels of moisture (50). 

Meat Products. Citric acid is used in cured meat products to increase the effectiveness of the antioxidant preservatives, as a processing aid, and a texture modifier. It is often encapsulated and released at a specific temperature from a controlled release matrix. 

Handling conditions must be hygienic. Some types of food, such as milk, can be kept sealed within the processing system. If the food will be exposed to the air during handling, the conditions of the surrounding air - in terms of temperature, humidity and cleanliness - must be the best that can be maintained. This is especially the case with fresh meats. 

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