MEAT INGREDIENTS

Water

  • Largest component in meat; content is roughly 3.5 times protein amount.

  • High fat content lowers protein and water levels.

  • Important in processed meats due to added water via curing brines.

  • Water loss reduces yields but is desired in dry fermented products.

Water Holding Capacity (WHC)

  • Crucial for processed meats; ability to retain water during external forces.

  • Influences color, texture, and firmness.

Water Holding Capacity and pH

  • Raising pH above 5.4 or reducing it below 5.0 increases net negative charge.

  • Salt increases negative charge, enhancing protein space and WHC.

Protein

  • Categorized into myofibrillar, sarcoplasmic, and connective tissue groups.

  • Different properties affect processed meats uniquely.

Myofibrillar Protein

  • Critical for processing properties like bind values.

  • Important for emulsion products and heat-set gelation.

  • High myofibrillar protein content increases costs.

  • Processed meat technology manipulates these proteins.

Stroma Protein

  • Low binding ability.

  • Shrinks above 60°C with moisture, gelatinizes at 70-80°C.

  • Problematic in processed meats; limited to 15-25% in high collagen meats.

Sarcoplasmic Protein

  • Enzyme activity: tenderization, flavor contributions.

  • Nonvolatile compounds: nucleotides (IMP), amino acids (glutamic, aspartic acid) provide umami taste.

Fat

  • Important for flavor, texture, and cost reduction.

  • Contributes significantly to flavor development.

Fat Composition and Flavor

  • Major fatty acids: myristic, palmitic, stearic acids (SFA); palmitoleic, oleic acids (MUFA); linoleic, linolenic, arachidonic acids (PUFA).

  • Species flavor depends on ketones, saturated aldehydes, fatty acids, and unsaturated aldehydes.

  • Lipid degradation yields aldehydes, linked with specific flavors and aromas.

Non-Meat Ingredients

  • Used alongside meat and animal fat; some necessary, others product-specific.

  • Categorized by source: chemical substances, plant origin, animal origin.

Functional Properties of Non-Meat Ingredients

  • Improve taste, flavor, appearance, color, texture, water binding, fat separation, and preservation.

Chemical Substances

  • Limited number approved for meat processing.

  • Significant substances: salt, nitrite, ascorbic acid, phosphates, chemical preservatives, antioxidants, MSG, food coloring substances.

Usage Levels of Chemical Additives

  • Used in small amounts, usually below 1%; salt is an exception (up to 4% in some products).

Non-Meat Ingredients of Animal Origin

  • Improve water binding and prevent fat separation.

  • Act as meat extenders.

Examples of Animal Origin Ingredients

  • Milk caseinate, whole milk, non-fat dried milk, gelatin, blood plasma, eggs, transglutaminase.

Ingredients of Plant Origin

  • Spices: functional, small quantities for flavor.

  • High protein content substances (soy protein, wheat gluten): binders for water binding and fat retention.

Plant Origin - Extenders and Fillers

  • Meat extenders: high protein.

  • Fillers: high carbohydrate.

Extenders vs. Fillers

  • Meat extenders: soy flour, soy concentrate, food legumes.

Fillers - Carbohydrate Products

  • Cost reduction, volume addition, binders.

  • Examples: cereal flours, starches, breadcrumbs, roots, tubers, vegetables, fruits, polysaccharides.

Salt (Sodium Chloride)

  • Levels: 1.5 – 3.0%.

  • Improves taste, protein structure, and water holding capacity.

Water

  • Up to 70% in lean meat.

  • Essential during raw-cooked meat batter production to solubilize proteins and create a strong protein network.

Sodium Nitrite

  • Levels: 0.01 – 0.03%.

  • Produces desired “pickling red” color and inhibits microbial growth.

  • Retards oxidative rancidity by stabilizing fats.

Sodium Nitrite Concerns

  • High levels can cause methemoglobinemia.

  • Regulated or banned in some countries.

Ascorbic Acid, Sodium Ascorbate, Erythorbate

  • Levels: 0.03%.

  • Accelerate nitrite reaction, developing red curing color, and reduce residual nitrite.

Phosphate

  • Levels: 0.05 – 0.5%.

  • Improve binding, texture, water-holding capacity, and reduce lipid oxidation and microbial growth.

Types of Phosphates

  • Sodium tripoly-phosphate (STPP), Sodium di-phosphate (SDP).

  • Regulated due to health concerns.

Gelatine

  • Edible jelly from animal tissues; absorbs water and forms gel when cooling.

  • Creates solid, elastic products when mixed with meat pieces.

Carrageenan

  • Hydrocolloid from seaweed; water-soluble with strong water-binding properties.

  • Improves cooking yield, sliceability, and cohesiveness.

Carrageenan Functionality

  • Increases water retention and contributes to stability in reduced-fat products.

Vegetable Oil

  • Replaces animal fat, functions like animal fat in Halal products.

  • Keeps meat mix soft and juicy.

Sugar

  • Levels: 0.5 - 4.0%.

  • Provides flavor, lowers a_w value, and acts as nutrient source for microbes in fermented products.

Flavour Enhancer

  • Intensify flavor; food proteins are hydrolyzed into simpler components.

  • MSG strengthens meat flavor.

Food Colourings

  • Curing provides red color; food colorings may be natural or synthetic.

Colorant Restrictions

  • Technological requirements: heat-stable, resistant to light, oxygen, and pH changes.

Antioxidants

  • Counteract fat oxidation; additional chemical antioxidants may be used for high-fat products.

Grains and Vegetables

  • Used as fillers to increase volume and decrease costs.

  • Refined products (flours, starches, soy concentrates) are used in ground products.

  • High protein content products (isolated soy protein, wheat gluten) bind water and fat.

Soy Flour

  • 50% protein; adds protein and holds meat juices.

  • Limited by taste and texture; should not exceed 5%.

Soy Concentrate

  • 70% protein; almost neutral in taste.

  • Amounts added to heavily extended products range from 6 – 15%.

Soy Isolate

  • 90% protein.

  • Used in “weak” formulations to form protein network structures and bind water and fat.

Soy Proteins

  • Soy Flour: 50% Protein, Hydration Ratio 2-2.5:1

  • Soy Protein Concentrate: 70% Protein, Hydration Ratio 3-3.5:1

  • Soy Isolate: 90% Protein, Hydration Ratio 5:1