Ingredients & Meat Processing

Question 1

Prior to refrigeration, preservation was the only reason to process meat. List several reasons we now have to process meat?

Answer 1

• tenderization and changes in flavor, texture, appearance

Question 2

What is the purpose of the following ingredients in making summer sausage? *

1. Salt
2. Phosphate
3. Nitrate
4. Lactic Acid Bacteria Starter Culture
5. Soy protein isolate
6. Sugar
7. Water

Answer 2

1. Salt - preservation, flavor, and number 1: it’s binding. exact salt soluble heat valuable proteins co…? We don’t have salt, we’ll have a crumbly hamburger, but if we do have salt, the patty will be together.
2. Phosphate - water retention. phosphate loves water. it binds and retains water. increases juiciness in meat
3. Nitrate - prevents of growth in clostridium botulinum and clostridium perfringens- changes color, flavor, and texture.
4. Lactic Acid Bacteria Starter Culture - changes the pH. drop the pH for salami.
5. Soy protein isolate - binder or extender in our
6. Sugar - cancels out the harsh flavor of salt
7. Water - obtain moisture, disbursing agent, and INCREASE VOLUME AND INCREASE YIELD

Question 3

What are nitrosamines and what specific processed meat product is most likely to produce them?

Answer 3

• nitrosamines = when nitrous acid and amine are together, it creates nitrosamines which are carcinogenic, meaning that they are capable of causing cancer
• the processed meat that’s most likely to produce them is bacon