Processed Meats i i
Transcript of Processed Meats i i
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most diverse aspectsof the industry
A wa small meatprocessors add value
to their business
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What are the purpose of all the
Anything added to the fresh meat block
must ave an ngre ent a e
List from the highest concentration tothe lowest concentration
Aller ens must be declared on the label
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Protein based; immune reaction
Bolded or labeled separately Most common 90% :
Milk
Eggs . . , ,
Shellfish (e.g. crab, lobster, shrimp)
Tree Nuts (e.g. almonds, pecan, walnuts)
eanu s Wheat
Soybeans
Anaphylactic Shock in major cases
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Makes proteins sticky
proteins
Bacteriostat
Aids in the removal ofwater
Flavor enhancer
Normally used at 2% +
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Added to counteract thears ness o sa
Su ar white or brown ,corn syrup, corn syrupsolids, dextrose, fructose,
etc
Contributes to surfacebrowning
Provide energy source forlactic acid producingbacteria in fermented
sausages
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Increase water holdingcapac y Increases pH
Isoelectric point
Less moisture loss during
cooking
Cannot exceed 0.5%
Soapy flavor at highconcentrations
Mix first, hard to dissolve
in water
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Retard rancidity
BHA (Butylatedhydroxyanisole)
BHT (Butylated
hydroxytuleane)
TBHQ (tert Butylhydroquinone)
Propyl Gallate
Tocopherols (Vitamin E)
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Why?
Fix the color of cured meatproducts
Flavor
Clostridium botulinum
Sodium nitrite
Potassium nitrite (salt
pe er
Nitrates used in dr curedmeats
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Need to eat 40 lbs of bacon/ d for 40 years
Hams & Sausage products 200 ppm
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We now see in influx of no nitrite
Adding vegetable powders, juices, extracts
or sea salt all contain natural levels ofnitrites
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Myoglobin
Nitric Oxide Myoglobin
Nitrosylhemochormagin
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Nitroslyhemochromagin
Vitamin C
NOT EARTHWORMS!!
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Generalized
description Things added to
create a spec cflavor
declare if 2% of totalingredients or less
Designed not to giveaway secrets
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Improve water holding capacity
n ance ex ure an avor
Reduce shrinkage during cooking Improve slicing characteristics
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Commonly used:
Soy products Flour
Protein concentrates
Isolates
Proteins
Nonfat dried milk solids
Dried Whey Cereal f lours
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ingredient in hotdogs, bolognas, etc
Method of removing
meat from the bones Beef, pork, chicken,
turkey, some
sea oo
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a meat processing company
,
More than just fresh ground pork withseason ngs a e
The majority of the lunchmeat
pegboard or the deli are consideredsausage!
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One of the oldest
preserva on me o s
Spices and seasoning
flavor of the sausage
Sausa e becameregional
Can be made from any
spec es ee , por ,lamb, goat, water
etc)
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Made from fresh,uncured uncooked
meat
Most common t e
Breakfast Sausage,
Bratwurst, Italian
Sausage, Mexicanstyle Chorizo
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- Pre-rigor Sausage or
o e og ausage
Rigor = stiffness ofdeath
~45 min from liveanimal to package of
sausage Spent sows and maybe
boars
Better water holding
capac y, e erseasoning holding,better color
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Sausage,
cooked and must
eating
oun ry-s y eSausage, Mettwurst
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Smoked Sausage
smoked or cooked
and not smoked Liver Sausage,
Smoked Sausage,
modern Kielbasa,Braunschweiger
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Sausage Fermented sausa e
Air dried, like a
countr ham Pepperoni, Sommer
(Summer) Sausage,
Genoa Salami
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What is a dried or semi-dried
sausage?
Pepperoni, Genoa Salami, Dry Salami,etc.
lower temperature & longer process
than for semi-dr ferment to pH 4.6
a = .85 - .91 shelf stable
proteolysis & lipolysis
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What is a dried or semi-dried
sausage? Semi-dr sausa e
summer sausage
ferment to < H 5.3
fully cooked (155-160F)
aw = .90 - .94 (not shelf stable) Non-refrigerated semi-dry
pH
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nocu a on ay
Day 5
Day
12
Day14
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. Fermented & dried
sausage o preserve e
meat Low pH
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. Flavor became distinct
to butcher shop Back-sloping saving a
prev ous a c o m x
with new batch;
inoculating Caused some problems
in the 60s & 70s
ar er cu ure asreplaced this practice
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acidilacticii Lactobacillus
plantarum
Micrococci 1958 - first starter
cultures available to
meat industry
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Fermentation temperatures
cu ure spec c
Fermentation time, before cooking
minimize time to pH 5.3 (to reduce
chances of Sta h toxin
6 to 18 hrs
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Add encapsulated citric acid, sodium--,
lactone : 0.5% (GDL)
fermentation
spongy, watery sausage
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Emulsified Sausa e
What is an emulsion? Fat suspended in a
,
Hot Dogs, Bologna,
Pickle Loaf, Cheese
What are Hot Dogsreall made of?
Majority of thelunchmeat case will
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S ecialt Sausa e
Made from specialtymeats such astongue, ea meat,and blood
higher price!!
Ton ue and Blood
Sausage, HeadCheese, and Souse
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Cincinnati caviar
Very regional toCincinnati,
ou wes ern o, an
Northern Kentucky
Old German Sausa e
Pork boiled off the bone
with seasoning, mixed
w p n ea oa s orsteel cut oats
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Inedible collagen
Plastic
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Plant derived
Wood pulp Close to the formula of
TNT
Inedible
,
edible water soluble
dye, anti-bacteria, or
coatings for easyremoval
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from hide removal B - roduct of
leather industry
Uniform size; butshrink and expand
Snack sticks,
bratwurst, smokedsausage
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Plastic chubs
smoke, water, etc
display company
logo, ingredients,
nutrit ion label, etc
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Made from anything
Beef, Pork, Lamb, etc
Bung Bologna
eer a am eebladder
Liver sausage hogbung
Head cheese hogstomach
Large and smallintestine
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ues ons