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ANSC 351 - Meat Science > Processed Meat Ingredient > Flashcards

Processed Meat Ingredient Flashcards

L28 - 4/21/25

1
Q

Reasons for processing meat

A
  1. Meat preservation
  2. Convenience
  3. Flavor/palatability enhancement
  4. Potential for expanding value-added products
  5. Ingredients contribute functional properties
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2
Q

Processed Meat Ingredients

A
  1. Lean beef/pork trimmings
  2. partially defatted chopped beef/pork
  3. Reclaimed meat
  4. Variety meat
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3
Q

Types of Reclaimed meat

A
  1. Mechanically separated meat (from bone)
  2. Lean finely textured beef (from fat)
  3. Plasma protein isolate (from blood)
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4
Q

What is the purpose of adding non-meat ingredients?

A
  1. Enhance flavor, juiciness, texture
  2. increase yields (WHC)
  3. reduce lipid and color oxidation
  4. extend product shelf-life
  5. control costs
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5
Q

Functions of adding Water

A
  1. solvent
  2. dispersing agent and carrier
  3. temperature control
  4. enhance sensory characteristics
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6
Q

Uses and restrictions of Water

A
  1. brines, marinades
  2. restricted by regulatory limits
  3. subject to labeling requirements
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7
Q

Max amount of Water in sausage

A
  1. Fresh sausage - 3%
  2. Cooked sausage - 40% (fat cannot exceed 30%)
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8
Q

PFF of Hams

A
  1. Common and usual ham - 20.5 PFF
  2. Ham with natural juices - 18.5 PFF
  3. Ham, water added - 17.0 PFF
  4. Ham and water product - <17 PFF
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9
Q

PFF and equation

A

Protein Fat Free

= Meat Protein % / (100 - Fat%)

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10
Q

Function of adding Salt

A
  1. preservative (anti-microbial)
  2. lowers water activity
  3. flavor enhancer
  4. increases protein extraction for binding, WHC
  5. enhances curing reaction
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11
Q

Uses and restrictions of Salt

A
  1. brines, marinades, dry application
  2. use pure salt
  3. range: 1.5-3%
  4. levels self-limiting
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12
Q

Functions of adding Alkaline Phosphates

A
  1. increases WHC and pH
  2. reduces color changes and rancidty
  3. aids in muscle protein extraction for binding
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13
Q

Uses and restrictions of Alkaline Phosphates

A
  1. brines, marines, direct addition - STP
  2. 0.5% maximum
  3. mix in brines first
  4. excess use causes “soapy” taste & rubbery texture
  5. works better with NaCl
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14
Q

Functions of Sodium Nitrite

A
  1. curing agent
  2. prevents Clostridium botulinum spore outgrowth
  3. bacteriostatic - spoilage bacteria
  4. prevent lipid and color oxidation
  5. reduce rancid flavors/ “warmed over flavor”
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15
Q

Uses and restrictions of Sodium Nitrite

A
  1. brines, marinades, dry application
  2. ham & dry-cured bacon - 200ppm
  3. sausage - 156ppm
  4. bacon - 120ppm
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16
Q

Curing is the addition of __________ for the purpose of _________

A
  1. salt, sugar, nitrate/nitrite
  2. preservation, flavor, and color
17
Q

__________ has a bright red color when vacuum sealed

A

Nitrosyl myoglobin

18
Q

________ has a brown-red color when exposed to oxygen

A

Nitrosoyl metmyoglobin

19
Q

_______ has a pinkish-red color when cooked

A

Nitrosyl hemochormogen

20
Q

Pathway of nitric oxide formation

A
  1. Sodium nitrate (NaNO3)
  2. Sodium nitrite (NaNO2)
  3. Nitrous acid (HONO)
  4. Nitric oxide (NO)
21
Q

What bacteria reduces NaNO3 to NaNO2?

A

Micrococcus aurantiacus

22
Q

What are cure accelerators?

A

converts HONO to NO

includes erythorbates and ascorbates

23
Q

Functions of Sodium Ascorbate/Erythrobate

A
  1. accelerates curing time - color formation
  2. reduce oxidation - stabilize color and flavor
  3. inhibit nitrosamine formation
24
Q

Uses and restrictions of sodium ascorbate/erythorbate

A
  1. 550pm needed if using sodium nitrite
25
Q

Nitrosamine

A
  1. carcinogenic compound
  2. formed from nitrous acid (HONO)
  3. extremely low amounts in fried bacon
26
Q

“Natural” as defined by USDA

A

product minimally processed and does not contain any
1. artificial flavor or flavoring
2. coloring ingredient
3. chemical preserved
4. artificial or synthetic ingredient

27
Q

Alternative ingredient for sodium nitrite/nitrate

A

Celery/cherry powder

28
Q

Alternative ingredients for antimicrobials

A
  1. buffered vinegars
  2. lemon juice

ANSC 351 - Meat Science (26 decks)

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