Embed Size (px)
DESCRIPTION
Meat As An Ingredient Water. - PowerPoint PPT Presentation
Citation preview
Meat As An Ingredient1048708 Water
1048708 Water the largest component inmeat
1048708 Generally water content is about35 to 77 times the amount of
protein present1048708 Meat with high fat content willhave lower amounts of protein
and water1048708 Water plays a significant role in
processed meats becauseadditional water is added through
the use of curing brines andadded water
1048708 Water loss lowers yields but it isdesired in dry fermented
products
1048708 Protein1048708 Protein is categorized in threegroups1048708 myofibrillar (salt soluble)1048708 sarcoplasmic (water soluble)1048708 connective tissue (salt insoluble)1048708 These protein groups havedifferent basic properties thataffect processed meatsDifferently
Myofibrillar Proteins
1048708 Myofibrillar proteins areresponsible for the contractionability of living muscle1048708 Raw meat materials that are themost expensive generally havethe highest level of myofibrillarproteins1048708 Much of the processed meattechnology is centered onmanipulation of the proteins in thisgroup1048708 Myofibrillar proteins play anintegral role in boneless andchunked and formed ham or roastbeef production
Sarcoplasmic proteins
1048708 Water soluble proteins1048708 In this group there are hundredsof different proteins but in smallquantities Most are part of theenergy production system1048708 Myoglobin is one protein in thisgroup that has significantimportance in processed meats1048708 Myoglobin gives meat its colorThe heme portion of myoglobinhas an active site that bindsvarious compounds Thecompounds (eg oxygen nitricoxide) bound to myoglobin givesdifferent colors to meat
1048708 Connective tissue proteins
1048708 The connective tissue proteinstransmit the movement generatedby contraction of the myofibrillarproteins to the skeleton of thebody1048708 This function requires connectivetissue protein to be very toughand strong1048708 Collagen is the major connectivetissue protein in meat1048708 Collagen content varies betweendifferent muscles and even withinthe same muscle1048708 If too much connective tissueproteins are present in theprocessed meat product you couldhave product failure or at leasthave a detrimental impact on thefinished product texture
Fat
1048708 Fat the most variable component inprocessed meat1048708 Animal lipids are generallytriglycerides which are glycerolmolecules with three fatty acidsattached1048708 Fatty acids differ due to the differingnumber of carbon atoms and numberof unsaturated bonds in the carbonchain1048708 The combination of different carbonlengths and different numbers ofunsaturated bonds give fatty acidsvarying properties and fat its uniquecharacteristics1048708 chain length and amount ofunsaturation affects melting point
Triglycerides amp Fatty Acids
Fatty Acids
Because pork fat has moreunsaturated fatty acids than beef orlamb fat it is more susceptible tooxidation1048708 Fatty acid oxidation occurs at doublebonds that eventually break1048708 The composite of these off-odorsand off-flavors is known as rancidityin raw product and warmed-overflavorin cooked products1048708 The oxidation of fatty acids developsspontaneously1048708 This chemical reaction is slowed atlow temperatures but not stopped
Meat stored in a freezer will turn rancidmuch more slowly than meat stored ina cooler1048708 Metals accelerate ranciditydevelopment1048708 Sodium from salt also promotes fattyacid oxidation and hence ranciditydevelopment1048708 Nitrite greatly slows ranciditydevelopment1048708 Rancidity cannot be masked by mixinga small amount of rancid meat withgood meat because the entire productwill develop rancidity very rapidly1048708 Generally it is better to discard rancidmeat than use it in any quality meatproducts
Lipid OxidationInitiation - extraction of H fromunsaturated FAThree Stages of Lipid Oxidationbull Initiationbull Propagationbull Termination
Peroxy radical formation
Propagation
TerminationROObull + Rbull ROORrArrRbull + Rbull RRrArrROObull + ROObull ROOR rArr+ O2
Muscle Changes
0 HoursPostmortem
24 HoursPostmortem
Postmortem Changes
Postmortem pH declinedetermines meat quality1048708 Pale soft exudative meatresults from rapid pH declinePM1048708 Reduced processing yieldspoor bind and sliceabilityStress prior to slaughter canresult in no pH declinepostmortem1048708 High pH has dark color butgood water-holding capacity1048708 High pH meat has reducedshelf-life
Water-holding Capacity (WHC)is one of the most importantmeat properties to processedproducts1048708 WHC is defined as the ability ofmeat to retain its water duringapplication of external forcessuch as heating cuttingmincing or pressing1048708 Many of the physical propertiesof meat including color textureand firmness of raw meat are aresult of the water-holdingcapacity of the meatMeat As An Ingredient1048708 The
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
1048708 Protein1048708 Protein is categorized in threegroups1048708 myofibrillar (salt soluble)1048708 sarcoplasmic (water soluble)1048708 connective tissue (salt insoluble)1048708 These protein groups havedifferent basic properties thataffect processed meatsDifferently
Myofibrillar Proteins
1048708 Myofibrillar proteins areresponsible for the contractionability of living muscle1048708 Raw meat materials that are themost expensive generally havethe highest level of myofibrillarproteins1048708 Much of the processed meattechnology is centered onmanipulation of the proteins in thisgroup1048708 Myofibrillar proteins play anintegral role in boneless andchunked and formed ham or roastbeef production
Sarcoplasmic proteins
1048708 Water soluble proteins1048708 In this group there are hundredsof different proteins but in smallquantities Most are part of theenergy production system1048708 Myoglobin is one protein in thisgroup that has significantimportance in processed meats1048708 Myoglobin gives meat its colorThe heme portion of myoglobinhas an active site that bindsvarious compounds Thecompounds (eg oxygen nitricoxide) bound to myoglobin givesdifferent colors to meat
1048708 Connective tissue proteins
1048708 The connective tissue proteinstransmit the movement generatedby contraction of the myofibrillarproteins to the skeleton of thebody1048708 This function requires connectivetissue protein to be very toughand strong1048708 Collagen is the major connectivetissue protein in meat1048708 Collagen content varies betweendifferent muscles and even withinthe same muscle1048708 If too much connective tissueproteins are present in theprocessed meat product you couldhave product failure or at leasthave a detrimental impact on thefinished product texture
Fat
1048708 Fat the most variable component inprocessed meat1048708 Animal lipids are generallytriglycerides which are glycerolmolecules with three fatty acidsattached1048708 Fatty acids differ due to the differingnumber of carbon atoms and numberof unsaturated bonds in the carbonchain1048708 The combination of different carbonlengths and different numbers ofunsaturated bonds give fatty acidsvarying properties and fat its uniquecharacteristics1048708 chain length and amount ofunsaturation affects melting point
Triglycerides amp Fatty Acids
Fatty Acids
Because pork fat has moreunsaturated fatty acids than beef orlamb fat it is more susceptible tooxidation1048708 Fatty acid oxidation occurs at doublebonds that eventually break1048708 The composite of these off-odorsand off-flavors is known as rancidityin raw product and warmed-overflavorin cooked products1048708 The oxidation of fatty acids developsspontaneously1048708 This chemical reaction is slowed atlow temperatures but not stopped
Meat stored in a freezer will turn rancidmuch more slowly than meat stored ina cooler1048708 Metals accelerate ranciditydevelopment1048708 Sodium from salt also promotes fattyacid oxidation and hence ranciditydevelopment1048708 Nitrite greatly slows ranciditydevelopment1048708 Rancidity cannot be masked by mixinga small amount of rancid meat withgood meat because the entire productwill develop rancidity very rapidly1048708 Generally it is better to discard rancidmeat than use it in any quality meatproducts
Lipid OxidationInitiation - extraction of H fromunsaturated FAThree Stages of Lipid Oxidationbull Initiationbull Propagationbull Termination
Peroxy radical formation
Propagation
TerminationROObull + Rbull ROORrArrRbull + Rbull RRrArrROObull + ROObull ROOR rArr+ O2
Muscle Changes
0 HoursPostmortem
24 HoursPostmortem
Postmortem Changes
Postmortem pH declinedetermines meat quality1048708 Pale soft exudative meatresults from rapid pH declinePM1048708 Reduced processing yieldspoor bind and sliceabilityStress prior to slaughter canresult in no pH declinepostmortem1048708 High pH has dark color butgood water-holding capacity1048708 High pH meat has reducedshelf-life
Water-holding Capacity (WHC)is one of the most importantmeat properties to processedproducts1048708 WHC is defined as the ability ofmeat to retain its water duringapplication of external forcessuch as heating cuttingmincing or pressing1048708 Many of the physical propertiesof meat including color textureand firmness of raw meat are aresult of the water-holdingcapacity of the meatMeat As An Ingredient1048708 The
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Myofibrillar Proteins
1048708 Myofibrillar proteins areresponsible for the contractionability of living muscle1048708 Raw meat materials that are themost expensive generally havethe highest level of myofibrillarproteins1048708 Much of the processed meattechnology is centered onmanipulation of the proteins in thisgroup1048708 Myofibrillar proteins play anintegral role in boneless andchunked and formed ham or roastbeef production
Sarcoplasmic proteins
1048708 Water soluble proteins1048708 In this group there are hundredsof different proteins but in smallquantities Most are part of theenergy production system1048708 Myoglobin is one protein in thisgroup that has significantimportance in processed meats1048708 Myoglobin gives meat its colorThe heme portion of myoglobinhas an active site that bindsvarious compounds Thecompounds (eg oxygen nitricoxide) bound to myoglobin givesdifferent colors to meat
1048708 Connective tissue proteins
1048708 The connective tissue proteinstransmit the movement generatedby contraction of the myofibrillarproteins to the skeleton of thebody1048708 This function requires connectivetissue protein to be very toughand strong1048708 Collagen is the major connectivetissue protein in meat1048708 Collagen content varies betweendifferent muscles and even withinthe same muscle1048708 If too much connective tissueproteins are present in theprocessed meat product you couldhave product failure or at leasthave a detrimental impact on thefinished product texture
Fat
1048708 Fat the most variable component inprocessed meat1048708 Animal lipids are generallytriglycerides which are glycerolmolecules with three fatty acidsattached1048708 Fatty acids differ due to the differingnumber of carbon atoms and numberof unsaturated bonds in the carbonchain1048708 The combination of different carbonlengths and different numbers ofunsaturated bonds give fatty acidsvarying properties and fat its uniquecharacteristics1048708 chain length and amount ofunsaturation affects melting point
Triglycerides amp Fatty Acids
Fatty Acids
Because pork fat has moreunsaturated fatty acids than beef orlamb fat it is more susceptible tooxidation1048708 Fatty acid oxidation occurs at doublebonds that eventually break1048708 The composite of these off-odorsand off-flavors is known as rancidityin raw product and warmed-overflavorin cooked products1048708 The oxidation of fatty acids developsspontaneously1048708 This chemical reaction is slowed atlow temperatures but not stopped
Meat stored in a freezer will turn rancidmuch more slowly than meat stored ina cooler1048708 Metals accelerate ranciditydevelopment1048708 Sodium from salt also promotes fattyacid oxidation and hence ranciditydevelopment1048708 Nitrite greatly slows ranciditydevelopment1048708 Rancidity cannot be masked by mixinga small amount of rancid meat withgood meat because the entire productwill develop rancidity very rapidly1048708 Generally it is better to discard rancidmeat than use it in any quality meatproducts
Lipid OxidationInitiation - extraction of H fromunsaturated FAThree Stages of Lipid Oxidationbull Initiationbull Propagationbull Termination
Peroxy radical formation
Propagation
TerminationROObull + Rbull ROORrArrRbull + Rbull RRrArrROObull + ROObull ROOR rArr+ O2
Muscle Changes
0 HoursPostmortem
24 HoursPostmortem
Postmortem Changes
Postmortem pH declinedetermines meat quality1048708 Pale soft exudative meatresults from rapid pH declinePM1048708 Reduced processing yieldspoor bind and sliceabilityStress prior to slaughter canresult in no pH declinepostmortem1048708 High pH has dark color butgood water-holding capacity1048708 High pH meat has reducedshelf-life
Water-holding Capacity (WHC)is one of the most importantmeat properties to processedproducts1048708 WHC is defined as the ability ofmeat to retain its water duringapplication of external forcessuch as heating cuttingmincing or pressing1048708 Many of the physical propertiesof meat including color textureand firmness of raw meat are aresult of the water-holdingcapacity of the meatMeat As An Ingredient1048708 The
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Sarcoplasmic proteins
1048708 Water soluble proteins1048708 In this group there are hundredsof different proteins but in smallquantities Most are part of theenergy production system1048708 Myoglobin is one protein in thisgroup that has significantimportance in processed meats1048708 Myoglobin gives meat its colorThe heme portion of myoglobinhas an active site that bindsvarious compounds Thecompounds (eg oxygen nitricoxide) bound to myoglobin givesdifferent colors to meat
1048708 Connective tissue proteins
1048708 The connective tissue proteinstransmit the movement generatedby contraction of the myofibrillarproteins to the skeleton of thebody1048708 This function requires connectivetissue protein to be very toughand strong1048708 Collagen is the major connectivetissue protein in meat1048708 Collagen content varies betweendifferent muscles and even withinthe same muscle1048708 If too much connective tissueproteins are present in theprocessed meat product you couldhave product failure or at leasthave a detrimental impact on thefinished product texture
Fat
1048708 Fat the most variable component inprocessed meat1048708 Animal lipids are generallytriglycerides which are glycerolmolecules with three fatty acidsattached1048708 Fatty acids differ due to the differingnumber of carbon atoms and numberof unsaturated bonds in the carbonchain1048708 The combination of different carbonlengths and different numbers ofunsaturated bonds give fatty acidsvarying properties and fat its uniquecharacteristics1048708 chain length and amount ofunsaturation affects melting point
Triglycerides amp Fatty Acids
Fatty Acids
Because pork fat has moreunsaturated fatty acids than beef orlamb fat it is more susceptible tooxidation1048708 Fatty acid oxidation occurs at doublebonds that eventually break1048708 The composite of these off-odorsand off-flavors is known as rancidityin raw product and warmed-overflavorin cooked products1048708 The oxidation of fatty acids developsspontaneously1048708 This chemical reaction is slowed atlow temperatures but not stopped
Meat stored in a freezer will turn rancidmuch more slowly than meat stored ina cooler1048708 Metals accelerate ranciditydevelopment1048708 Sodium from salt also promotes fattyacid oxidation and hence ranciditydevelopment1048708 Nitrite greatly slows ranciditydevelopment1048708 Rancidity cannot be masked by mixinga small amount of rancid meat withgood meat because the entire productwill develop rancidity very rapidly1048708 Generally it is better to discard rancidmeat than use it in any quality meatproducts
Lipid OxidationInitiation - extraction of H fromunsaturated FAThree Stages of Lipid Oxidationbull Initiationbull Propagationbull Termination
Peroxy radical formation
Propagation
TerminationROObull + Rbull ROORrArrRbull + Rbull RRrArrROObull + ROObull ROOR rArr+ O2
Muscle Changes
0 HoursPostmortem
24 HoursPostmortem
Postmortem Changes
Postmortem pH declinedetermines meat quality1048708 Pale soft exudative meatresults from rapid pH declinePM1048708 Reduced processing yieldspoor bind and sliceabilityStress prior to slaughter canresult in no pH declinepostmortem1048708 High pH has dark color butgood water-holding capacity1048708 High pH meat has reducedshelf-life
Water-holding Capacity (WHC)is one of the most importantmeat properties to processedproducts1048708 WHC is defined as the ability ofmeat to retain its water duringapplication of external forcessuch as heating cuttingmincing or pressing1048708 Many of the physical propertiesof meat including color textureand firmness of raw meat are aresult of the water-holdingcapacity of the meatMeat As An Ingredient1048708 The
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
1048708 Connective tissue proteins
1048708 The connective tissue proteinstransmit the movement generatedby contraction of the myofibrillarproteins to the skeleton of thebody1048708 This function requires connectivetissue protein to be very toughand strong1048708 Collagen is the major connectivetissue protein in meat1048708 Collagen content varies betweendifferent muscles and even withinthe same muscle1048708 If too much connective tissueproteins are present in theprocessed meat product you couldhave product failure or at leasthave a detrimental impact on thefinished product texture
Fat
1048708 Fat the most variable component inprocessed meat1048708 Animal lipids are generallytriglycerides which are glycerolmolecules with three fatty acidsattached1048708 Fatty acids differ due to the differingnumber of carbon atoms and numberof unsaturated bonds in the carbonchain1048708 The combination of different carbonlengths and different numbers ofunsaturated bonds give fatty acidsvarying properties and fat its uniquecharacteristics1048708 chain length and amount ofunsaturation affects melting point
Triglycerides amp Fatty Acids
Fatty Acids
Because pork fat has moreunsaturated fatty acids than beef orlamb fat it is more susceptible tooxidation1048708 Fatty acid oxidation occurs at doublebonds that eventually break1048708 The composite of these off-odorsand off-flavors is known as rancidityin raw product and warmed-overflavorin cooked products1048708 The oxidation of fatty acids developsspontaneously1048708 This chemical reaction is slowed atlow temperatures but not stopped
Meat stored in a freezer will turn rancidmuch more slowly than meat stored ina cooler1048708 Metals accelerate ranciditydevelopment1048708 Sodium from salt also promotes fattyacid oxidation and hence ranciditydevelopment1048708 Nitrite greatly slows ranciditydevelopment1048708 Rancidity cannot be masked by mixinga small amount of rancid meat withgood meat because the entire productwill develop rancidity very rapidly1048708 Generally it is better to discard rancidmeat than use it in any quality meatproducts
Lipid OxidationInitiation - extraction of H fromunsaturated FAThree Stages of Lipid Oxidationbull Initiationbull Propagationbull Termination
Peroxy radical formation
Propagation
TerminationROObull + Rbull ROORrArrRbull + Rbull RRrArrROObull + ROObull ROOR rArr+ O2
Muscle Changes
0 HoursPostmortem
24 HoursPostmortem
Postmortem Changes
Postmortem pH declinedetermines meat quality1048708 Pale soft exudative meatresults from rapid pH declinePM1048708 Reduced processing yieldspoor bind and sliceabilityStress prior to slaughter canresult in no pH declinepostmortem1048708 High pH has dark color butgood water-holding capacity1048708 High pH meat has reducedshelf-life
Water-holding Capacity (WHC)is one of the most importantmeat properties to processedproducts1048708 WHC is defined as the ability ofmeat to retain its water duringapplication of external forcessuch as heating cuttingmincing or pressing1048708 Many of the physical propertiesof meat including color textureand firmness of raw meat are aresult of the water-holdingcapacity of the meatMeat As An Ingredient1048708 The
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Fat
1048708 Fat the most variable component inprocessed meat1048708 Animal lipids are generallytriglycerides which are glycerolmolecules with three fatty acidsattached1048708 Fatty acids differ due to the differingnumber of carbon atoms and numberof unsaturated bonds in the carbonchain1048708 The combination of different carbonlengths and different numbers ofunsaturated bonds give fatty acidsvarying properties and fat its uniquecharacteristics1048708 chain length and amount ofunsaturation affects melting point
Triglycerides amp Fatty Acids
Fatty Acids
Because pork fat has moreunsaturated fatty acids than beef orlamb fat it is more susceptible tooxidation1048708 Fatty acid oxidation occurs at doublebonds that eventually break1048708 The composite of these off-odorsand off-flavors is known as rancidityin raw product and warmed-overflavorin cooked products1048708 The oxidation of fatty acids developsspontaneously1048708 This chemical reaction is slowed atlow temperatures but not stopped
Meat stored in a freezer will turn rancidmuch more slowly than meat stored ina cooler1048708 Metals accelerate ranciditydevelopment1048708 Sodium from salt also promotes fattyacid oxidation and hence ranciditydevelopment1048708 Nitrite greatly slows ranciditydevelopment1048708 Rancidity cannot be masked by mixinga small amount of rancid meat withgood meat because the entire productwill develop rancidity very rapidly1048708 Generally it is better to discard rancidmeat than use it in any quality meatproducts
Lipid OxidationInitiation - extraction of H fromunsaturated FAThree Stages of Lipid Oxidationbull Initiationbull Propagationbull Termination
Peroxy radical formation
Propagation
TerminationROObull + Rbull ROORrArrRbull + Rbull RRrArrROObull + ROObull ROOR rArr+ O2
Muscle Changes
0 HoursPostmortem
24 HoursPostmortem
Postmortem Changes
Postmortem pH declinedetermines meat quality1048708 Pale soft exudative meatresults from rapid pH declinePM1048708 Reduced processing yieldspoor bind and sliceabilityStress prior to slaughter canresult in no pH declinepostmortem1048708 High pH has dark color butgood water-holding capacity1048708 High pH meat has reducedshelf-life
Water-holding Capacity (WHC)is one of the most importantmeat properties to processedproducts1048708 WHC is defined as the ability ofmeat to retain its water duringapplication of external forcessuch as heating cuttingmincing or pressing1048708 Many of the physical propertiesof meat including color textureand firmness of raw meat are aresult of the water-holdingcapacity of the meatMeat As An Ingredient1048708 The
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Triglycerides amp Fatty Acids
Fatty Acids
Because pork fat has moreunsaturated fatty acids than beef orlamb fat it is more susceptible tooxidation1048708 Fatty acid oxidation occurs at doublebonds that eventually break1048708 The composite of these off-odorsand off-flavors is known as rancidityin raw product and warmed-overflavorin cooked products1048708 The oxidation of fatty acids developsspontaneously1048708 This chemical reaction is slowed atlow temperatures but not stopped
Meat stored in a freezer will turn rancidmuch more slowly than meat stored ina cooler1048708 Metals accelerate ranciditydevelopment1048708 Sodium from salt also promotes fattyacid oxidation and hence ranciditydevelopment1048708 Nitrite greatly slows ranciditydevelopment1048708 Rancidity cannot be masked by mixinga small amount of rancid meat withgood meat because the entire productwill develop rancidity very rapidly1048708 Generally it is better to discard rancidmeat than use it in any quality meatproducts
Lipid OxidationInitiation - extraction of H fromunsaturated FAThree Stages of Lipid Oxidationbull Initiationbull Propagationbull Termination
Peroxy radical formation
Propagation
TerminationROObull + Rbull ROORrArrRbull + Rbull RRrArrROObull + ROObull ROOR rArr+ O2
Muscle Changes
0 HoursPostmortem
24 HoursPostmortem
Postmortem Changes
Postmortem pH declinedetermines meat quality1048708 Pale soft exudative meatresults from rapid pH declinePM1048708 Reduced processing yieldspoor bind and sliceabilityStress prior to slaughter canresult in no pH declinepostmortem1048708 High pH has dark color butgood water-holding capacity1048708 High pH meat has reducedshelf-life
Water-holding Capacity (WHC)is one of the most importantmeat properties to processedproducts1048708 WHC is defined as the ability ofmeat to retain its water duringapplication of external forcessuch as heating cuttingmincing or pressing1048708 Many of the physical propertiesof meat including color textureand firmness of raw meat are aresult of the water-holdingcapacity of the meatMeat As An Ingredient1048708 The
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Fatty Acids
Because pork fat has moreunsaturated fatty acids than beef orlamb fat it is more susceptible tooxidation1048708 Fatty acid oxidation occurs at doublebonds that eventually break1048708 The composite of these off-odorsand off-flavors is known as rancidityin raw product and warmed-overflavorin cooked products1048708 The oxidation of fatty acids developsspontaneously1048708 This chemical reaction is slowed atlow temperatures but not stopped
Meat stored in a freezer will turn rancidmuch more slowly than meat stored ina cooler1048708 Metals accelerate ranciditydevelopment1048708 Sodium from salt also promotes fattyacid oxidation and hence ranciditydevelopment1048708 Nitrite greatly slows ranciditydevelopment1048708 Rancidity cannot be masked by mixinga small amount of rancid meat withgood meat because the entire productwill develop rancidity very rapidly1048708 Generally it is better to discard rancidmeat than use it in any quality meatproducts
Lipid OxidationInitiation - extraction of H fromunsaturated FAThree Stages of Lipid Oxidationbull Initiationbull Propagationbull Termination
Peroxy radical formation
Propagation
TerminationROObull + Rbull ROORrArrRbull + Rbull RRrArrROObull + ROObull ROOR rArr+ O2
Muscle Changes
0 HoursPostmortem
24 HoursPostmortem
Postmortem Changes
Postmortem pH declinedetermines meat quality1048708 Pale soft exudative meatresults from rapid pH declinePM1048708 Reduced processing yieldspoor bind and sliceabilityStress prior to slaughter canresult in no pH declinepostmortem1048708 High pH has dark color butgood water-holding capacity1048708 High pH meat has reducedshelf-life
Water-holding Capacity (WHC)is one of the most importantmeat properties to processedproducts1048708 WHC is defined as the ability ofmeat to retain its water duringapplication of external forcessuch as heating cuttingmincing or pressing1048708 Many of the physical propertiesof meat including color textureand firmness of raw meat are aresult of the water-holdingcapacity of the meatMeat As An Ingredient1048708 The
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Because pork fat has moreunsaturated fatty acids than beef orlamb fat it is more susceptible tooxidation1048708 Fatty acid oxidation occurs at doublebonds that eventually break1048708 The composite of these off-odorsand off-flavors is known as rancidityin raw product and warmed-overflavorin cooked products1048708 The oxidation of fatty acids developsspontaneously1048708 This chemical reaction is slowed atlow temperatures but not stopped
Meat stored in a freezer will turn rancidmuch more slowly than meat stored ina cooler1048708 Metals accelerate ranciditydevelopment1048708 Sodium from salt also promotes fattyacid oxidation and hence ranciditydevelopment1048708 Nitrite greatly slows ranciditydevelopment1048708 Rancidity cannot be masked by mixinga small amount of rancid meat withgood meat because the entire productwill develop rancidity very rapidly1048708 Generally it is better to discard rancidmeat than use it in any quality meatproducts
Lipid OxidationInitiation - extraction of H fromunsaturated FAThree Stages of Lipid Oxidationbull Initiationbull Propagationbull Termination
Peroxy radical formation
Propagation
TerminationROObull + Rbull ROORrArrRbull + Rbull RRrArrROObull + ROObull ROOR rArr+ O2
Muscle Changes
0 HoursPostmortem
24 HoursPostmortem
Postmortem Changes
Postmortem pH declinedetermines meat quality1048708 Pale soft exudative meatresults from rapid pH declinePM1048708 Reduced processing yieldspoor bind and sliceabilityStress prior to slaughter canresult in no pH declinepostmortem1048708 High pH has dark color butgood water-holding capacity1048708 High pH meat has reducedshelf-life
Water-holding Capacity (WHC)is one of the most importantmeat properties to processedproducts1048708 WHC is defined as the ability ofmeat to retain its water duringapplication of external forcessuch as heating cuttingmincing or pressing1048708 Many of the physical propertiesof meat including color textureand firmness of raw meat are aresult of the water-holdingcapacity of the meatMeat As An Ingredient1048708 The
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Meat stored in a freezer will turn rancidmuch more slowly than meat stored ina cooler1048708 Metals accelerate ranciditydevelopment1048708 Sodium from salt also promotes fattyacid oxidation and hence ranciditydevelopment1048708 Nitrite greatly slows ranciditydevelopment1048708 Rancidity cannot be masked by mixinga small amount of rancid meat withgood meat because the entire productwill develop rancidity very rapidly1048708 Generally it is better to discard rancidmeat than use it in any quality meatproducts
Lipid OxidationInitiation - extraction of H fromunsaturated FAThree Stages of Lipid Oxidationbull Initiationbull Propagationbull Termination
Peroxy radical formation
Propagation
TerminationROObull + Rbull ROORrArrRbull + Rbull RRrArrROObull + ROObull ROOR rArr+ O2
Muscle Changes
0 HoursPostmortem
24 HoursPostmortem
Postmortem Changes
Postmortem pH declinedetermines meat quality1048708 Pale soft exudative meatresults from rapid pH declinePM1048708 Reduced processing yieldspoor bind and sliceabilityStress prior to slaughter canresult in no pH declinepostmortem1048708 High pH has dark color butgood water-holding capacity1048708 High pH meat has reducedshelf-life
Water-holding Capacity (WHC)is one of the most importantmeat properties to processedproducts1048708 WHC is defined as the ability ofmeat to retain its water duringapplication of external forcessuch as heating cuttingmincing or pressing1048708 Many of the physical propertiesof meat including color textureand firmness of raw meat are aresult of the water-holdingcapacity of the meatMeat As An Ingredient1048708 The
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Lipid OxidationInitiation - extraction of H fromunsaturated FAThree Stages of Lipid Oxidationbull Initiationbull Propagationbull Termination
Peroxy radical formation
Propagation
TerminationROObull + Rbull ROORrArrRbull + Rbull RRrArrROObull + ROObull ROOR rArr+ O2
Muscle Changes
0 HoursPostmortem
24 HoursPostmortem
Postmortem Changes
Postmortem pH declinedetermines meat quality1048708 Pale soft exudative meatresults from rapid pH declinePM1048708 Reduced processing yieldspoor bind and sliceabilityStress prior to slaughter canresult in no pH declinepostmortem1048708 High pH has dark color butgood water-holding capacity1048708 High pH meat has reducedshelf-life
Water-holding Capacity (WHC)is one of the most importantmeat properties to processedproducts1048708 WHC is defined as the ability ofmeat to retain its water duringapplication of external forcessuch as heating cuttingmincing or pressing1048708 Many of the physical propertiesof meat including color textureand firmness of raw meat are aresult of the water-holdingcapacity of the meatMeat As An Ingredient1048708 The
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Peroxy radical formation
Propagation
TerminationROObull + Rbull ROORrArrRbull + Rbull RRrArrROObull + ROObull ROOR rArr+ O2
Muscle Changes
0 HoursPostmortem
24 HoursPostmortem
Postmortem Changes
Postmortem pH declinedetermines meat quality1048708 Pale soft exudative meatresults from rapid pH declinePM1048708 Reduced processing yieldspoor bind and sliceabilityStress prior to slaughter canresult in no pH declinepostmortem1048708 High pH has dark color butgood water-holding capacity1048708 High pH meat has reducedshelf-life
Water-holding Capacity (WHC)is one of the most importantmeat properties to processedproducts1048708 WHC is defined as the ability ofmeat to retain its water duringapplication of external forcessuch as heating cuttingmincing or pressing1048708 Many of the physical propertiesof meat including color textureand firmness of raw meat are aresult of the water-holdingcapacity of the meatMeat As An Ingredient1048708 The
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Muscle Changes
0 HoursPostmortem
24 HoursPostmortem
Postmortem Changes
Postmortem pH declinedetermines meat quality1048708 Pale soft exudative meatresults from rapid pH declinePM1048708 Reduced processing yieldspoor bind and sliceabilityStress prior to slaughter canresult in no pH declinepostmortem1048708 High pH has dark color butgood water-holding capacity1048708 High pH meat has reducedshelf-life
Water-holding Capacity (WHC)is one of the most importantmeat properties to processedproducts1048708 WHC is defined as the ability ofmeat to retain its water duringapplication of external forcessuch as heating cuttingmincing or pressing1048708 Many of the physical propertiesof meat including color textureand firmness of raw meat are aresult of the water-holdingcapacity of the meatMeat As An Ingredient1048708 The
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Postmortem Changes
Postmortem pH declinedetermines meat quality1048708 Pale soft exudative meatresults from rapid pH declinePM1048708 Reduced processing yieldspoor bind and sliceabilityStress prior to slaughter canresult in no pH declinepostmortem1048708 High pH has dark color butgood water-holding capacity1048708 High pH meat has reducedshelf-life
Water-holding Capacity (WHC)is one of the most importantmeat properties to processedproducts1048708 WHC is defined as the ability ofmeat to retain its water duringapplication of external forcessuch as heating cuttingmincing or pressing1048708 Many of the physical propertiesof meat including color textureand firmness of raw meat are aresult of the water-holdingcapacity of the meatMeat As An Ingredient1048708 The
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Postmortem pH declinedetermines meat quality1048708 Pale soft exudative meatresults from rapid pH declinePM1048708 Reduced processing yieldspoor bind and sliceabilityStress prior to slaughter canresult in no pH declinepostmortem1048708 High pH has dark color butgood water-holding capacity1048708 High pH meat has reducedshelf-life
Water-holding Capacity (WHC)is one of the most importantmeat properties to processedproducts1048708 WHC is defined as the ability ofmeat to retain its water duringapplication of external forcessuch as heating cuttingmincing or pressing1048708 Many of the physical propertiesof meat including color textureand firmness of raw meat are aresult of the water-holdingcapacity of the meatMeat As An Ingredient1048708 The
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Water-holding Capacity (WHC)is one of the most importantmeat properties to processedproducts1048708 WHC is defined as the ability ofmeat to retain its water duringapplication of external forcessuch as heating cuttingmincing or pressing1048708 Many of the physical propertiesof meat including color textureand firmness of raw meat are aresult of the water-holdingcapacity of the meatMeat As An Ingredient1048708 The
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
The isoelectric point ofproteins is the point whereinthe numbers of positive andnegative charges are the sameor the net charge is zero1048708 The isoelectric point of meatoccurs at a pH of about 54 -561048708 After normal rigor mortisdevelopment meat has a pH ofabout 55 and therefore hasthe lowest WHC possible
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
If the pH of meat is raised above54 (an increase in the netnegative charge) or reducedbelow 50 the charges repel eachother the protein spaceincreases and WHC increasesEffect of pH on Water-Holding Capacity
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Types of Water
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
If the meat pH is increasedand the isoelectric point of theproteins is decreased WHCwill be drastically increased1048708 Salt addition increases thenegative charge on theproteins1048708 Salt addition also lowers theprotein isoelectric point toabout pH 45 while it raises thepH of the meat slightly1048708 The result of salt addition is atremendous increase in proteinspace and WHC
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Salt
1048708 most common seasoning usedin food products1048708 originally used as apreservative1048708 modern levels minimalpreservative affect1048708 salt enhances flavor1048708 increases water binding1048708 extracts proteins necessary forthe manufacture of bonelesshams
Non-Meat Ingredients
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Salt Usage Levels1048708 15-25 in finished product1048708 limited by flavor1048708 increased levels result inincreased yields and bind1048708 improves sliceabiltiy
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Nitrite and Nitrate1048708 used as sodium or potassium salt1048708 nitrates only used in dry cure orfermented products1048708 used in cured products for colorand flavor development1048708 also has some preservative action1048708 necessary in cured vacuumpackaged products to inhibitClostridium botulinum growthNon-Meat Ingredients1048708 Nitrite Usage Levels1048708 nitrites are poisonous in highlevels so use is highlyregulated1048708 US Regulations1048708 200 ppm in the finished hamproduct1048708 120 ppm added to raw belly
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Sodium Erythorbate Ascorbate1048708 used as a cure accelerant incombination with nitrites1048708 speeds the reaction of nitrite to nitricoxide1048708 shorter processing times1048708 lower residual nitrite levels to reducepossibility of nitrosamine formationon cooking1048708 residual levels in product improvecolor stability1048708 ErythorbateAscorbate UsageLevels1048708 levels regulated in US1048708 500 ppm
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Phosphates1048708 Acid1048708 pH modification1048708 used in ham and bacon tospeed cure development1048708 Alkaline1048708 increases yield1048708 generally increases pH ionicstrength and water holding1048708 retards oxidation1048708 inhibits cooked flavordeterioration1048708 Phosphate Usage Levels1048708 allowed 05 in product1048708 flavor limiting near 05 addedto meat
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Binders and Extenders1048708 protein or carbohydrate basedbinders1048708 protein1048708 soy1048708 milk1048708 carbohydrate1048708 gums1048708 carageenan1048708 bread crumb1048708 modified food starches
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
protein binders can be used incured pork products1048708 typical usage is 05- 35depending on protein used1048708 example of proteins1048708 soy protein1048708 De-heated mustard flour1048708 whey protein1048708 plasma protein1048708 calcium reduced skim milk powder
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Soy Protein1048708 many different products1048708 soy flour1048708 allowed in sausage at 351048708 soy concentrate1048708 allowed in sausages at 351048708 soy isolate1048708 allowed in cured pork products at21048708 used to increase yield whilemaintaining product texture1048708 soy proteins bind water1048708 important to use types meantfor injection or brine use
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Soy Proteins cont1048708 sufficient moisture to hydratesoy proteins must be informulation1048708 Over-hydration lessens gelstrength1048708 some powdered productshydrate best with high shearenergy1048708 to get the most out of soyproteins they must be handledcorrectly
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Milk Proteins1048708 Dried Milk 351048708 Sodium caseinate 21048708 Dried Whey 35
Sugar and Sweeteners1048708 added mostly for flavor1048708 counteracts salt hardening affectand harsh flavor1048708 some sugars can cause excessivebrowning1048708 Types used1048708 sucrose (common sugar )1048708 glucose dextrose1048708 brown sugar1048708 fructose1048708 honey1048708 molasses1048708 corn syrup corn syrup solids
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Gums1048708 used to bind water andimprove texture and reducepurge1048708 carageenan decreases purgeand improves sliceability1048708 Carageenan (05 - 15)1048708 Xantham gum and locust beangum (not to exceed 05 incombination with carageenan
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Starches1048708 Food Starch modified (2)1048708 starches hold water1048708 ~ 2 times weight1048708 most natural starches need heat togel1048708 some modified ones thicken withoutheat1048708 check with supplier1048708 Important in non-traditionalprocessed products
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
Flavorings1048708 adds variety1048708 if using in brine must besoluble1048708 ie donrsquot use black pepper in brineunless you want clogged needles1048708 Flavor enhancers1048708 boost meat flavor1048708 hydrolyzed plant protein1048708 autolyzed yeast
