Term
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Definition
Sodium or potassium phosphates
Vary in pH and solubility
Permitted at 0.5% of products
Most commonly at 0.4%, because of natural phosphates.
May include NaOH up to 20% of the phosphates. |
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Term
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Definition
pH: water binding, texture color,
Protein Solubility: Water binding, batters
Metal chelator: antioxidant is highly susceptible products.
Microbial inhibitor |
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Term
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Definition
Na2HPO4
Disodium phosphate
pH 9.2 |
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Term
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Definition
Na2+H2P2O7
SAPP
pH 4.3
Na4P2O7 (tetrasodium pyrophosphate)
pH: 10.3 |
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Term
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Definition
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Term
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Definition
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Term
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Definition
cycli phosphates
Not to be confused with hexametaphosphates
Permitted in meat products but rarely used |
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Term
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Definition
Sodium Tripolyphosphates
Tetra sodium pyrophosphates
Sodium polyphosphates
Sodium hexametaphosphate |
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Term
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Definition
| Prevents protein denaturation/crosslinking and toughening in the freezer. |
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Term
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Definition
-High levels can cause soapy flavors, phosphate whiskers, or cyrstals.
-pH effects on cured color development
-Collagen??
-Hydrolysis by phosphates in raw meat |
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Term
| Antioxidants and synergists |
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Definition
BHA: butylated hydroxy anisole 0.003%
BHT: Butylated Hydroxy toluene, 0.006%
TBHQ: Tertiary butyl hydroquinone, 0.01%
PG: Proply gallate, 0.02% |
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Term
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Definition
Secondary Antioxidants
Chelators
Permited at the same levels as antioxidants
0.003% in dry sausage
0.01% of fat in fresh sausage.
Crtirc Acid, Citrate
Phosphates play a role. |
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Term
| Natural Antioxidants/synergists |
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Definition
| Tocopherols, rosemary, ascorbate, some spices |
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Term
| Concerns for Antioxidants |
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Definition
Concerned about synthetics
Based on experimentally high doses |
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Term
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Definition
| Primarily for flavor but may have other functions. |
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Term
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Definition
Cane Sugar
100 on sweetness scale
permitted at levels sufficient for purpose
Generally used at 1 to 2%
moderates saltiness flavor
May contribute to microbial spoilage
Glucose + fructose with reducing groups untilizzed in linkage, therefore its a non-reducing sugar. |
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Term
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Definition
Corn Sugar
Permitted at suffientce for purpose levels
Reducing Sugar: Free aldehyde/keton group
Will reduce metals
Reacts with amino groups on proteins to give browning during heating
Usefil fro grill products, undesriable for bacon
May be helpful for fresh sausage color.
Common carb used to ferment sausage to from lactic acid |
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Term
| Corn Syrup/Corn Syrup Solids |
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Definition
Mix of carbs resulting from corn starch processing
Variable in sweetness, so limited to 2%
Variable in reducing sugar content too.
Contribute to significant water binding in products. |
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Term
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Definition
50 on sweetness scale
Natrual organic alcohol compound found in berries and plants
Will NOT brown
permitted at 2% only in cooked sausage, franks and bologna.
Commonly used in roller-grill franks ans sausage products |
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Term
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Definition
150 on sweetness scale
high fructose corn syrup may be used i f DE = 93 or more
Fructose is 40% or more of solids and sweetness is sucrose. |
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Term
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Definition
400X as sweet as sucrose
no calories
Rebaudioside A is compiund derived from stevia rebaudiana and is responsible for stevias sweet taste.
Approved by the FDA in 08 at GRAS, available as Truvia |
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Term
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Definition
Strong flavor contributors with alctic acid tanginess, tartnes, or sourness
Must have a slow release of acid
Permitted used at 0.5%, most is added to water to disperse the started culture. |
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Term
| Traditional Fermentations |
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Definition
| Add salt, hold for several days |
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Term
| Heterofermenative lactics |
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Definition
produce lactic acids and carbon dioxide
Causing gas pockets and blow-ups |
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Term
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Definition
| Produce only lactic acid (no gas) |
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Term
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Definition
using a small amount of meat from successful batches before fermentation to mix with fresh meat
innoculates fresh batches with the homofermenative organisms |
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Term
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Definition
Concenrtrated frozen or freeze dreied prep of bacteral cells
pure culture of selected organisms |
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Term
| Starter Critical because: |
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Definition
Fermentation is typically done at 90 to 100 degrees F and 95 to 99% relative humidity
Maximizes bacterial growth and can be dangerous
Staf A is salt-tolerant, probably present and produces a serious toxin |
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Term
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Definition
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Term
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Definition
product must reach a pH of 5.3 in less than 1200 degree-hours if less than 90F, 1000 degree-hours if between 90and 100 F and 900 degree-hours over 100F
Degree-hours is time at temperature above 60F. |
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Term
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Definition
Alternative to biological acidulation from microorganisms
Lactic, citric acids encapsulate to be relseased slowly as the prodcut is heated.
Glucono delta lactone slowly froms gluconic acid in meat to simulate fermentation |
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Term
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Definition
| Drying fast enough to prevent surface mold, but slow enough that case handling happens on the outside. |
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Term
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Definition
| may use 3.5% solution to spray or dip casings |
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Term
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Definition
10% solutions for psray or dip
Also quite effective inhibirot of bacteria |
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Term
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Definition
Aromatic vegitative substances used fr seasoning food
no limits, except Mustard, at 1%.
Variable, perishable, highly contaminated with bacteria. Usually irradiated or use ethylene oxide to treat |
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Term
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Definition
Flavor
Color
Antioxidants
Affect bacterial growth
significant protein source
product identity |
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Term
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Definition
| Natural spices can be whole, cracked, ground, etc |
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Term
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Definition
most important is flavor
Can change due to essential oils
speice extracts =oleoresins |
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Term
| Advantages of essential oils and oleoresins |
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Definition
easily dispersed
consistent flaovr
no bacterial contamination but appearance and color can be different |
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Term
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Definition
compounds that will increase binding properties or reduce overall cost
In general, limited to 3.5%, but many exceptions.
More is permitted in non-specific products. |
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Term
| FUnction of binders and extenders |
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Definition
Improve emulsion batter stability
Increase yield
Improve slicing properites
function as flavor compoenents
allow for reduced fat products |
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Term
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Definition
Protein products
carbs
hydrocolloids and gums |
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Term
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Definition
usually flours
About 50% carbs and significant proteins
oat fiber has a lot of attentin due to health, but also good water binder
Limited to 3.5%, ecept mustard flour, which is 1%. |
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Term
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Definition
corn, tapioca, potato
Excellent water binders
usually soften texture also
especially useful in low-fat products. |
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Term
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Definition
generally very good for flavor
non0fat dry milk- traditional for sausage use, must be calcium reduced form
Dried whey and hydrolizedwhy protein is becoming common.
Caseinate: milk protein, very effective binder, but relatively expensive. |
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Term
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Definition
Form collagen
Utilized as a cold-set gel for jellied and canned products
gelatin in some low-fat products
gelatin quality: bloom value, up to 200, higher values to give greater clarity and viscosity. |
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Term
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Definition
| Previously considered a problem in all cases. More recently, finely chopped or powdered collagen has been found to be a good binder. |
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Term
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Definition
tremendous amount of developemtn and improvement in soy proteins.
Availabe as flour, concentrate, isolate,
All must be rehydrated with water before addition
Can be textureize to give fiber-like texture and increase textural proerties when added to products. |
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Term
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Definition
Extrated from seaweed
Excellent water binder
Forms thermally reverable gels
dispersion is critical
3 forms: kappa, lambda, iota. |
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Term
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Definition
most effective for increasing viscosity
good for maintaining freeze/thaw stability |
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Term
| Enzyme or protein binders |
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Definition
transglutaminase(TG)
Enzyme that crosslinks protiens.
Links colavent bonds between glutamineand lysine amino acids.
used fro binding muscle pieces such as hs, tenterloins, etc.
Active over pH range-4-9, best at 6-7)
Inactivated by 70 to 75C |
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Term
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Definition
Tradenamefor a binding system using bloos clotting factors (fibrinogen, prothrombin)
Works similarly to TG, but somewhat less convienient because 2 ingresients are used. |
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Term
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Definition
Reduce cost and fat content
up to 2% soy isolate cans go into ingredients list without other label changes
Structural, textured forms and unstructured forms available. |
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Term
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Definition
Allergens are protiens
Abnormal immune system response to specific proteins.
IgE antibodies cause release of histamine and other compounds withch induce allergy response system.
Immediate or delayed allergies. |
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Term
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Definition
| Milk products, eggs, fish, crustaceans, peanuts, tree nuts, cereal glutens, soybeans |
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Term
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Definition
| Papain, spices (anise, fennel, coriander, cumin), yellow mustard and mustard flour. |
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Term
| Interventions to improve microbal safety |
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Definition
Carcass Washing: reduced and removing beginning numbers of bacteria
hot water, 95 degree C 90% processing plants use just hot water.
Reduced e coil and salmonella |
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Term
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Definition
approved since 92. Lactic or acetic acid most common!
especially effective is used with hot water baths
Good for salmonella, staph, Listeria
E Coli is ACID RESISTANCE |
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Term
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Definition
Steam pasturization: 6.5-8 seconds of steam under pressure. raised carcass temp to 185 degrees F. kills 95 to 99% of bacteria.
steam vacuuming also developed to clean contaminated areas on carasses. Alternate to knife trimming.
Effective for salmonella, listeria, ecoli |
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Term
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Definition
approved in 1994, first for poultry
Primary effect prevents microbial cell attachment
especially useful if combined with organic acid sprays |
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Term
| Acidified Sodium Chlorite |
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Definition
Citric acid plus sodium chlorite
Surface spray treatment
used for poultry, but approvedfor red meat and being adopted.
Effective against virturally allmicroorganisms including ecoil |
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Term
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Definition
Permitted at 3% (4.8% commercial solution with is 60% lactate)
also seems to improve water retention, flavor and color |
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Term
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Definition
| permitted at 0.25% most often used with lactate |
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Term
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Definition
Discovered in 39.
Approved 2002 by USDA for meat applications
Natural compound found in blood, saliva, and tears.
Effective agaist 30 pathogens including salmonella, E Coli
Binds rion very tightly which is how it inhibits bacteria.
antimicrbial peptide: natural antimicrobial |
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Term
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Definition
quarternary ammonium compound
Leathal to salmonella, e coli, listeria
Currently allowed for exterior package surfaces, plant surface sanitizer and to treat chilling solutions used to cool cooked products.
Not yet approved by FDA or USDA. |
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Term
| Dried plum products "prunes" |
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Definition
3% plum extract inhibits e coli, salmonella, listeria, and staph sp.
Hels retains moisture, has antioxidant activity.
does not change flavor. |
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Term
| Post-packaging pastureization with heat |
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Definition
Reduced pathogens and spoilages
Effects are very dependent on package arrangements |
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Term
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Definition
approved fro poultry in 92, and red meat in 2000.
Clearly effective against all microorganisms |
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Term
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Definition
use of 87,000 PSI to kill bacteria by disrupting cell functions
does not alter product
no special regulations or labeling |
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Term
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Definition
Highly specifics for different bacterial strains
Approved 2006 for use in foods including meat to reduce listeria
received FDA approval in 2010 of a phage product for e coli |
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Term
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Definition
rub outside with a dry mixture of ingredients, normally include nitrate for cured products
Pack product in stacks to exert pressure
store in curing coolers
Re-rub at periodical intervasl
results in unique textures and flavors
Concerns:
Slow process, prone to spoilage
Uneven distribution
Difficult to control final concen. of ingredients |
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Term
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Definition
Immuse whole product in brine to accomplish diffusion
most often used as a equilibration treatment of cover pickle for injected products
COncerns:
Slow process
cannot control ingredient pickup precisely |
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Term
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Definition
| inject brine or solution with pump under pressure |
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Term
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Definition
| for bone-in hams, femoral artery is exposed and can be used as aninjection-distrubution channeling system. Results in good distribution when possible |
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Term
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Definition
Single or limited needle system
Slow, labor intensive, uniform distribution unlikely
Multiple needle systems:
Most common
Injection pressure and frequency can be adjusted to control amounnt injected
Very uniform and consistent. |
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Term
| Brine/Injection solution considerations |
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Definition
desired final conectration
injection level of water
yields from cooking and or smoking |
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Term
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Definition
| Slashing or cuting the surface of meat pieces to expose more lean surface and improve protein extraction during tumbling and massasging |
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Term
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Definition
most commonly ustilided for a sectioned and formed products like hams, but al works wll for dry=cure for bacon, or equilibrium of cure in pork loins, bone in hams, etc.
Objectives:
speed diffustions of brind
disrupts miscle cells and increases protein extraction
Weakening or breaking connective tissue for tenderization |
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Term
| Advantages of TUmbling and massaging |
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Definition
Uniform equilibirum of added ingredietns
pricese pickup f brine and ingredietns
imroves cook yields
increases tenderness and palatabity
improves slicing properties and slice apperance
Faster curing time
can add trimmings as ground meat |
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Term
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Definition
best done at 38 to 40 degrees
Time and extent depend on msucle tissues used
muscle surfaces must be free of fat and connective tissues
time is widely variable rfom 2 to 24 hours depending on product |
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Term
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Definition
PAstureization and sterilization
Beware the load
Develop retain quality flavor, juciness, texture, aroma, apperance,
May inculde fermentation incubation before final |
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Term
| Objectives of Smoke Application |
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Definition
flavor
Color
Preservation
Surface protein coagulation |
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Term
| Cooking (thermal processing) considerations |
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Definition
Heating medium
Hot air, hot water, microwave
Heat and mass transfer |
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Term
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Definition
Traditional products
submucosa layer of GI tract: mostly collagen
Highly perishable, salted to reduce spoilage. |
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Term
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Definition
| Group of hog or sheep casings of 91 meters |
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Term
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Definition
| stuffing capacity of casings per hank before cooking or smoking |
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Term
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Definition
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Term
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Definition
| remnants of blood capillaries on casing surface with hair-like apperance |
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Term
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Definition
| manufactured casings compressed into 12 to 18 inch lengths |
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Term
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Definition
| manufactured casings with pinholes |
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Term
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Definition
| addition of 1/8th inch holes on casing end |
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Term
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Definition
| extracted collagen from beef hides, then resharped into casings. |
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Term
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Definition
| Collagen dough can be extruded over a meat product as product is stuffed. Kontura, Townsead Engineering |
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Term
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Definition
| Good O2 barrier, good water barrier, sealable, thermoforms, tear resistent |
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