19: Meat products

Question 1

What are the types of processed meats available?

Answer 1

Fresh meat, smoked meat, cured meat

Question 2

What is the purpose of salt in processed meat?

Answer 2

• Inhibit growth of undesirable microorganism
• Provide salty taste
• Increase solubility of myofibrillar protein
• Control indigenous enzyme activity

Question 3

Why is ascorbic or erythorbic acid added to meat?

Answer 3

• To minimize the risk of nitrosamine formation from nitrates and nitrites

Question 4

State the contents of starter cultures of meat and their functions.

Answer 4

LAB: Production of lactic acid and flavor & aroma compounds
Micrococci: Proteolytic, lipolytic and catalase activity
Yeasts: Lipolytic activity
Mold: Proteolytic and lipolytic activity

Question 5

What the general processing steps of processing meat?

Answer 5

1. Comminution (grinder)
2. Blending (distribute additives)
3. Stuffing
4. Fermentation (lower pH and flavor development)
5. Ripening/drying (reduce moisture and water activity)

Question 6

Differentiate between dry and cooked sausages.

Answer 6

Dry & Semidry:
- Stuffed into porous casings
- Fermented, ripened and dried
- Stable at room t

Cooked sausage:
- Stuffed into nonpermeable casing
- Cooked after stuffing and chilled
- Must be preserved at low t.

Question 7

What are the effects of processing on meat product?

Answer 7

• Nitrosyl-myoglobin contribute to pink colour of meat
• Low pH facilitates protein coagulation contributing to harder texture
• Starches, hydrocolloids, protein enhance water binding capacity and improve mouthfeel

Question 8

Why are carbohydrates added to meat?

Answer 8

• As a substrate for LAB fermentation
• Increase water binding capacity and improve mouthfeel