meat science test 4

meat processing

any mechanical, chemical, or enzymatic treatment of meat that alters the form in which it originally occurs

value addition

a product is classified as “value-added” if its raw material has been processed to achieve an increased market value

value added

significant transformation of products, improving eating characteristics

purposes of meat value addition

providing variety of meat products, increasing demand and marketability, meeting shelf life requirements, using carcasses and by products efficiently, incorporating non-meat ingredients for safety quality and economic value, preserving quality attributes for transport and distribution

preserve quality or extend shelf life

chilling, packing (MAP, active packaging, vacuum package), antimicrobials, antioxidants, irradiation

increase quality

tenderness- tenderization, juiciness- injection, flavor- marination and injection, taste- injection and rubbing and marination, color

increase safety

antimicrobials, irradiation, packaging, cooking- most commonly used process

manipulate ingredients or formulate products

product functionality- texture and binding and sensory attributes, flavor enhancement, nutrient composition- fat and protein and salt and phosphates and etc.

control portion

size reduction, trimming, packaging

increase convenience for consumers

RTC (ready to cook), RTE (ready to eat), IQF (individually quick frozen), cook in bag, sous vide

no change in chemical composition

raw intact and no ingredient added, raw non intact and no ingredient added, edible offal/variety meats, raw and lean recovered

changes in chemical composition

enhanced quality and adding value to low quality and low value meat

what is shelf life

the length of time before meat products become unpalatable, unsafe for human consumption, or unattractive in the display case

why is shelf life of meat limited

highly perishable, close to neutral pH, high water activity, great source of nutrients, in contact with oxygen, under fluorescent light

methods to extend shelf life

chilling and freezing and freeze drying, heat pasteurization, heat sterilzation, curing, smoking, dehydration, irradiation, antimicrobials, antioxidants, packaging technology

chilling and freezing

mechanical refrigeration, refrigeration is the main form of shelf life extension and preservation, without refrigeration- shelf life is only few hours

end of shelf life

spoilage and oxidation

spoilage

appearance- slimy caused by organic acids and protein degradation and mold/yeast growth, discoloration- pH change, aroma and flavor- offensive volatiles by spoilage bacteria, texture- uncharacteristic of products

oxidation

appearance- not much change, discoloration- oxidized, aroma and flavor- offensive volatiles by lipid and protein oxidation, texture- may not change much

what is the first step in fresh meat processing

carcass breaking

carcass breaking

4% loss, primarily separating carcasses into primals and subprimals, using saw and boning knige and moving platform, in packing plants

where can primals or subprimals be sold too

purveyors, retailers, restaurants

what are the five principles of carcass breaking and fabrication

separate fat from lean, separate tough from tender, separate thick from thin, separate less valuable from more valuable, cut across the grain

primals to subprimals to retail products

trimming to ground products, cubing, slicing, grinding, thick to thin

portion control

trimmed and similar size, preventing cooking error, consistent consumer experience

thinner meat

more tender than thick meat, less and shorter muscle fibers

ground meat

most tender

thinner and more ground meat

less sustained juiciness, dry out more quickly

why do we need tenderization

tenderness variation, consumer’s preference is tenderness first

what affects tenderness

anatomical differences (locomotion vs support), connective tissues, age, breed, species

mechanical tenderizatoin

cutting across the grain, flaking, needling, grinding, beating with mallet

enzymatic tenderization

NOT MINIMAL PROCESSING, papain- least effective on collage and majority found in stores, bromelain- most effective on collage, ficin- effective on both muscle fibers and connective tissues

where is papain from

papaya

where is bromelain from

pineapple

where is ficin from

fig

wet aging

bone in or boneless subprimals in vacuum package, max 28 days so max tender, purge meat juice into package, allows for lactic acid growth

dry aging

bone in or boneless subprimals, primals or carcasses in cooler with controlled humidity, usually 90 days, 10-50% loss depending on time and moisture and trim, bold and concentrated flavors

what is a form of dry aging

cooler hanging of caracasses

should we age the whole caracass

no aging beef that will not end up in whole muscle cuts

what are the tenderization methods

mechanical, enzymatic, high temperature conditions, short-term muscle shortening

high temperature conditioning

accelerated aging, effective, risky bc bacterial growth

short-term muscle shortening

vigorous muscle shortening, disruption of Z-line, accelerating conversion of muscle to meat, electrical stimulation is form

what are the common fresh meat products

ground meat, defatted beef, mechanically separated meat, restructured meat products, case ready fresh, textured vegetable protein in beef, imitation ground beef

ground meats

60% of meat consumption, hamburger is most common, pork patties is on rise in coast, most processing aids developed for this

why are most processing aids developed for ground meats

prevent oxidation and spoilage bacteria

meat grinder

knife and auger rotate, grinder plate is stationary, may have bone plate

ground meat production steps

coarse grinding- use kidney plate or ½ to 1 in plate, determine fat content- adjust and regulate w/in 2% of label, fine grinding- last products and 1/8 to 1/16 in, patties vary in size and shape, chubs and retail trays and shipped in bulk, freezing patties- IQF, blast, liquid nitrogen

ground meats adjusted fat content

lean trimming- 10% fat, fat trimming- 50% fat

ground meats pearson square

math formula, used in plant and computerized and spreadsheet, lean trimming= A, fat trimming= B

how much lean and fat trimming needed to make 500 lbs of 20% fat ground beef using the pearson square

A + B = 500

20% fat: (A*0.1 + B*0.5)/500 = 0.2

A + 5B = 1000

A= 375 B= 125

USDA- FSIS regulations for ground beef

fresh or frozen beef, no more than 30% fat, no added fat than what is in trimmings, no added stored fat or extra fat supplies, no more than 25% of meat can come from cheek, no added water or phosphates or binders or extenders, can have seasoning

USDA-FSIS regulations for ground beef hamburgers

fresh or frozen beef, no more than 30% fat, can add beef fat, no more than 25% of meat can come from cheek, no added water or phosphates or binders or extenders, can have seasoning

USDA-FSIS regulations for beef patties

fresh or frozen beef, can add beef fat, can have seasoning, can add binders and extenders and mechanically separated beef and partially defatted beef fatty tissues and water, only add water in amount that meat patty characterisitc maintained

example of extenders

carrageenan, isolated from red seaweed, thickens and gelatin and stabilize and suspend proteins, widely used in the food industry

roles of fat in meat products

flavor- test better and develop desirbale aromas during cooking, texture- better mouth feel and sustained juicy, carriers of fat soluble nutrients, health- 30% calories recommended from fat

mechanically separated meat

MDM- mechanically deboned meat, paste like, grind what is left of carcass including the bone, remove bone through sieve under high pressure or centriguation, used mostly for processed meat products

what is the most popular meat from MDM

chicken

Restructured meat products

not minimal processing, increase value of cheap meats, innovative ways to create gourmet meat items, muscle separated and reshaped into more desired products

methods for binding

use massage or tumbling to extract proteins, use binder such as alginate and fibrinogen/thrombin, transglutaminase- protein crosslinks

case ready fresh products

most rapidly growing sector of the meat industry, shipped to supermarkets in sale ready packages, less handling- lower microbial loads and safer, streamline work at retail, more convenience for production and consumption, increased shelf life

what are the most significant technology development for case ready products

impermeable and permeable films, oxygen exchange- impermeable layer removed before display

Textured Vegetable Protein (soy) in ground beef

must label soy or other extenders- declared in ingredient statement, must be descriptively labeled, not nutritionally inferior to ground beef or hamburger

what is nutritionally inferior to ground beef and hamburger

imitation ground beef and imitation hamburger

imitation ground beef or beef patties

can contain anything, fat, seasoning, water, defatted beef- beef tissues rendered at low temperature and re inspected and very cheap