Processed Meat Ingredient

Question 1

Reasons for processing meat

Answer 1

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

Question 2

Processed Meat Ingredients

Answer 2

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

Question 3

Types of Reclaimed meat

Answer 3

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

Question 4

What is the purpose of adding non-meat ingredients?

Answer 4

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

Question 5

Functions of adding Water

Answer 5

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

Question 6

Uses and restrictions of Water

Answer 6

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

Question 7

Max amount of Water in sausage

Answer 7

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

Question 8

PFF of Hams

Answer 8

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

Question 9

PFF and equation

Answer 9

Protein Fat Free

= Meat Protein % / (100 - Fat%)

Question 10

Function of adding Salt

Answer 10

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

Question 11

Uses and restrictions of Salt

Answer 11

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

Question 12

Functions of adding Alkaline Phosphates

Answer 12

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

Question 13

Uses and restrictions of Alkaline Phosphates

Answer 13

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

Question 14

Functions of Sodium Nitrite

Answer 14

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”

Question 15

Uses and restrictions of Sodium Nitrite

Answer 15

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

Question 16

Curing is the addition of __________ for the purpose of _________

Answer 16

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

Question 17

__________ has a bright red color when vacuum sealed

Answer 17

Nitrosyl myoglobin

Question 18

________ has a brown-red color when exposed to oxygen

Answer 18

Nitrosoyl metmyoglobin

Question 19

_______ has a pinkish-red color when cooked

Answer 19

Nitrosyl hemochormogen

Question 20

Pathway of nitric oxide formation

Answer 20

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

Question 21

What bacteria reduces NaNO3 to NaNO2?

Answer 21

Micrococcus aurantiacus

Question 22

What are cure accelerators?

Answer 22

converts HONO to NO

includes erythorbates and ascorbates

Question 23

Functions of Sodium Ascorbate/Erythrobate

Answer 23

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

Question 24

Uses and restrictions of sodium ascorbate/erythorbate

Answer 24

1. 550pm needed if using sodium nitrite

Question 25

Nitrosamine

Answer 25

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

Question 26

"Natural" as defined by USDA

Answer 26

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

Question 27

Alternative ingredient for sodium nitrite/nitrate

Answer 27

Celery/cherry powder

Question 28

Alternative ingredients for antimicrobials

Answer 28

1. buffered vinegars 2. lemon juice