Chapter 6 - Salt

Water

Essential for dissolving and dispersing ingredients.

Added Water

Water added during processing to enhance product.

Endogenous Water

Water naturally present in meat products.

Palatability

Enhances taste and overall enjoyment of food.

Yield and Economics

Impact of water on product volume and cost.

Regulatory Limits

Restrictions on the amount of added water.

PFF

Percentage of fat-free meat in ham.

Fresh Sausage Water Limit

3% added water in formulation.

Cooked Sausage Water Limit

10% added water in formulation.

Emulsified Sausages Rule

Maximum 40% fat and added water combined.

M:P Ratio

Meat to protein ratio for labeling standards.

Semi-Dry Sausage M:P

Must be less than 3.7:1.

Shelf Stable Cured Sausage M:P

Must be less than 3.1:1 with pH < 5.0.

Genoa Salami M:P

Must be less than 2.3:1.

Dry Sausage M:P

Must be less than 1.9:1.

Pepperoni M:P

Must be less than 1.6:1.

Jerky M:P

Must be less than 0.75:1.

Taste

Five main tastes: sweet, salty, sour, bitter, umami.

Flavor

Related to smell and volatile compounds.

Volatile Organic Compounds

Compounds contributing to food aroma.

Natural Flavor

Derived from natural plant or animal sources.

Artificial Flavor

Imparts flavor not from natural sources.

Salt

Fundamental multifunctional ingredient in meat processing.

Sodium Content in Salt

39.3% sodium, 60.7% chloride.

Self-Limiting Ingredient

Salt has limits in baby food products.

Salt's Role in Protein Solubilization

Chloride ions optimize protein extraction.

Ionic Strength

Minimum 0.3 for protein solubility.

Brine Strength

Optimal at 6-8% for meat processing.

Water Activity (aw)

Measure of available water for bacteria.

Salt's Antimicrobial Effects

Reduces water activity and alters microbial populations.

Sodium Reduction Techniques

Methods to decrease sodium in meat products.

Pre-blending

Mixing salt with lean meat for extraction.

Measuring Salt Content

Methods include Volhard and Mohr techniques.

Salometer

Measures brine salt concentration.