Comminuted Flashcards
What is rusk? In which meat product is it usually added and why?
rusk is a sort of wheat biscuits, it is used as a bulking agent and to increase whc, it is added in sausages
Explain what a bowl chopper is, what it is used for and how it works
a bowl chopper is a rotating bowl used to manufacture comminuted meat products such as frankfurters. It spins and chops at the same time. There is a termometer so we can monitor the temperature. It has different blade and bowl speeds
Why is ice/cold water used in frankfurter manufacturing?
to keep the temperature down
Why is it important for the temperature to increase slightly but not too much in frankfurter manufacture?
because some temperature increase is positive to extract proteins, however too much is not good as it leads to protein denaturation, creaming and fat melting (coalescence)
Why are sausages and frankfurters considered emulsions?
because there is fat and water coexisting
What are considered to be the emulsifiers in emulsion-type meat products?
salt soluble myofibrillar proteins
Why are emulsion-type meat products not considered to be “true” emulsions?
because usually emulsions are liquid/liquid, not liquid solid, and because particles are large
What is the main role of NaCl in emulsion-type products?
to solubilise myofibrillar proteins
What is the role of nitrites in meat products?
bacteriostatic, colour and flavour
What are the ways in which fat can be added to emulsion-type products?
either directly, or as a preformed fat emulsion with SPI, or preformed fat and rind emulsion (hot)
why is hot boned meat better to be used in emulsion type-meat products?
because pre rigor meat has 50% more myosin extractable
how does overchopping affect emulsion-type products?
overchopping causes the fat droplets to become very small and in big number, therefore we’d struggle to get a proper protein cover on them and a proper emulsification by myofibrillar proteins
What is short meat and how does it affect emulsion-type meat products?
short meat is meat with an imbalance of salt soluble proteins/collagen (more collagen). As a result, fat particles if they are covered with collagen, upon cooking the collagen becomes gelation and drains away, breaking the emulsion/fat cover
What is heat breakdown in emulsion-type meat products?
the rate of cooking is important, if cooking happens too quickly the expanding fat breaks the myosin coating (the protein coat) so the fat escapes and the emulsification does not work
