Meat processing is defined as any mechanical, chemical or enzymatic treatment of meat which alters the form from which it originally occurs.Functions of meat processing:1. Preservation and/or self-life extension2. Tenderization3. Meat cookery4. Manipulation and control of composition5. Portion control6. Improvement of consumer convenienceCuring ingredients and their functions:1. Salt [NaCl]Functions: for meat protein extraction contributes to a desirable flavor aids in water retention in processed meat controls bacterial growth2. SugarFunctions: counteracts astringent quality of aslt enhances the flavor of the product aids in lowering the pH of the cure [cane sugar is more suitable]3. Nitrates, nitrites, curing saltFunctions: for cured color development for cured flavor development inhibits the growth of clostridiaRecommended use level: teaspoon/kilogram of meat 0.2% or weight of meat 200 ppm NaNa2 in finished products4. PhosphatesFunctions: improve water retention improve binding between meat chunks enhance emulsion stability help to suppress development of rancid flavors decrease emulsion viscosityRecommended use level: 1 teasepoon phosphate dissolved in cup water 0.3% of weight of meat5. Ascorbates, Erythorbates, Ascorbic AcidFunctions: hastens reduction of nitrate to nitric acid antioxidant improve color stability suppress nitrosamine formationRecommended use level: ascorbic acid 500mg/kg. of meat erythorbate .05% of weight of meat6. Binders, fillers, emulsifiers usually added for economic reasons6.1 Binders dissolve and bind meat particles together hold moisture during processing and/or subsequent heating produce better yields e.g. dried skim milk, cereal flour, starches, soy protein concentrate, carrageenan6.2 Fillers insoluble additive does not contain water soluble proteins serve only as added weight e.g. cereal grain products6.3 Emulsifiers contain water soluble proteins in varying amounts aid in the emulsification of the ingredients in chopper e.g. dried whey, soy protein isolate, soy protein concentrate7. ExtendersNon-meat material added to meat in order to: increase the bulk, and modify the quality of a meat productExamples: TVP [textured vegetable protein] ISP [isolated soy protein]8. Flavoring agents flavor improvement, bacterial inhibition, color improvement, antioxidant function. Spices pepper cloves mace cinnamon garlic onions nutmeg paprika Flavor modifiers MSG [monosodium glutamate] Hydrolyzed proteins Hydrolyzed vegetable protein Nucleotides Smoke flavor Starter cultures9. Food color color improvement10. Water universal solventRecommended application for carrageenan [aquagel]ProductsApplicationDosage[by total weight]

AQUAGEL MP 486Freeze thaw stable blend hotdog, hams, fresh corned beef0.8 2.0%

AQUAGEL MP 463Hamburger0.5 1.0%

AQUAGEL MP 454Longganisa, Tocino, Tapa0.5 1.0%

AQUAGEL MP 416Hotdog, Luncheon Meat0.5 1.5%

AQUAGEL MP 478Canned Corned Beef0.4 1.0%

AQUAGEL MP 452Restructure Hams[Trimix Match]2.0 4.0%

Antioxidants/SynergistsAntioxidants used only where loss of flavor or freshness may become a problem. It slow down the oxidative deterioration of fatExample: BHT butylated hydroxyl toluene BHA butylated hydroxyl anisole TBHQ tertiary butyl hydroquinone Propyl gallateSynergists used in conjunction with the antioxidants to increase the effectiveness of each oxidant.Examples: citric acid monolsopropyl citrate monoglyceride citrateClassification of processed meats1. Non-comminuted includes hams, bacons, corned beef commonly referred to as smoked meats they are prepared from whole, intact cuts of meat usually are cured, seasoned, heat processed and smoked often they are molded or formed2. Comminuted products use small meat pieces, chunks, chips or slices. Most comminuted products are classed as sausages.Sausages:Sausages are comminuted [ground seasoned meats, stuffed/unstuffed into casing; may be smoked, cured, fermented and heated.Classification of sausages:1. fresh saugages - are made from fresh meats, which are neither cured, smoked, fermented nor cooked. It must be kept under refrigeration after processing and must be cooked before serving e.g. hamburger, fresh pork sausages2. uncooked smoked sausages - fresh sausages which are cured and smoked at a temperature of 32 degrees centigrade [90 degrees foreign height] for three [3] hours.3. cooked, smoked sausages type of sausages which are subjected to light smoking and cooked at an internal temperature of at least 61 degrees centigrade [142 degrees foreign height]. e.g. frankfurters, wieners4. cooked meat specialties sausages which are formulated and processed same as frankfurters however, these are cooked in pans or molders and the degree of chopping is coarser than frankfurts. E.g. meat loaf5. fermented dry sausages type of sausage which requires the action of microorganisms for the production of lactic acid. Moisture content is withdrawn from the initial moisture content of 75% to 26-40%. E.g. salami, summer sausages6. semi-dry sausages type of sausages which are smoked and dried for a short time at high temperature. Final moisture content s higher than the dry sausages [40-50% vs. 26-40%]. E.g. chorizo, pepperoni