43. Describe not thermally treated meat products, the importance of starter cultures Flashcards
What are not thermally treated products?
= uncooked.
Meat products produced by the action of fermentation, drying, cold smoking, salting or acidification, OR a combination of these
a) What is fermentation?
b) What is some common fermented products?
a) A process where beneficial microorganisms (like Lactobacillus) break down sugars in meat, producing lactic acid –> lowers pH and inhibits harmful bacteria.
This enhances preservation, flavor, and texture while reducing water activity (aW) to improve shelf life.
b) Common fermented meats include; salami, pepperoni, and chorizo, valued for their tangy taste and long-lasting quality.
What are typicals for long lasting thermally not treated meat products?
- pH 5.5-6.2
- Can be chilled or frozen meat/backfat
- Must be grinded for raw material
Which meat time has faster process of fermentation and why?
Faster in pork, more lactic acid
What is process of fermentation?
- Uncooked or cold smoked products filled into cutisin casings
- application of starter cultures, (lactic acid from bacteria lowers pH and coagulates proteins, which reduce water holding capacity)
- Acidic environment is bad for pathogenic bacteria –> resulting in a shelf-stable product
When is a fast fermented salami ready for drying?
After 36-48h
When is a medium-fast fermented salami ready for drying?
After 76 - 95h
What is important to think about when it comes to drying of salami?
That it dries from the inside-out, meaning that the outer layers have lower moisture than the core
What is the process for selection of raw material?
- Selected meat is salted
- Left for aging and drying (max 30C)
- Smoked / cold smoke (aW below 0.9)
Why are additives applied?
To remove moisture.
Which additives are commonly added?
Salt: 32-35g/1kg meat
Nitrite: color
Spices: garlic, pepper, coriander
What meat type is okay to use in dried (not-heat treated) meat products (not ideal) and why?
PSE
Faster salt diffusion into inner areas, reduces aW faster, but will be pale and higher risk of drying out as it has poor water rentention
Which meat types should be avoided and why?
- DFD: insuffient acidification due to partial place of rigor mortis
- Meat with rancid fat: exposed to heat, light, or oxygen for a longer period of time
How should dried meat be stored?
At 15°C or higher, RH 80%
What are starter cultures?
Probiotics; frozen and carbs are added as feed for the culture
What MO does starter cultures consist of?
Lactobacillus, Pediococcus
Also yeast and molds important for long lasting meat products
What are some qualities these starting cultures has on product?
Improves safety to product by inactivating other pathogens, improving stability and creating lactic acid ->
- reduce pH
- reduce fat oxidation
- improves structure
- positive effect on intestinal microflora
- taste
