Non-meat Ingredients

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Non-meat Ingredients

• second of the 3 major elements that make
  processed meats what they are
• recall that 1) meat ingredients 2)
  non-meat ingredients 3) processing
  treatments
• gives controlled variety, distinctiveness,
  uniqueness
• important to know reasons for use (functions) and
  limits
• many are regulated by the USDA

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1. Water

• not only a major component of meat but also a
  very important non-meat ingredient
• a. dissolves, disperses other ingredients
• i.e. salt, nitrite
• b. yields
• c. temperature control
• d. improve palatability
• reminder
• be aware of hard water, nitrite
• limited by product definitions PFF, MP, etc.
  

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2. Salt (NaCl)

• extremely fundamental to processed meats
  --- the original preservative
• magic ingredient ?
• no regulatory limit
• except not permitted in baby foods
• review of functions
• a. need salt for salt soluble proteins
  activation
• emulsions, water binding, gelation, brine
  strength---
  salt 6 -
  8 ideal
  
  
  
  water
• b. need salt for water binding
• isoelectric point shift form Cl-

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additional functions for salt

• c. flavor
• Na
• acquired preference in taste
• 2 becomes a detectable difference in
  flavor
• human nutritional requirement
• 200-500 mg/day
• average consumption (3000-4000 mg/day) far
  exceeds requirement - MAJOR current issue due to
  close relationship to hypertension (1/3 of adult
  are hypertensive 1/3 are pre-hypertensive )
• KCl can be a partial substitute

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d. microbial effects

• dramatic
• completely changes the dominant microbial
  population on meat
• from gram to gram
• change form psychrophilic (Pseudomonas) to
  mesophilic (lactics) and spoilage is immediately
  slower and different
• very important to shelf life
• brine strength of about 4
• inhibits many pathogens but not all
• Staphylococci aureus is a risk in fermented
  products and Clostridium botulinum in cooked
  non-refrigerated products. Listeria monocytogenes
  is also salt tolerant

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Salt incorporation into meat products

• 1. mix, chop
• 2. immersion cure
• 3. dry cure
• 4. injection

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Injection solutions for curing hams, bacon,
etc. sometimes need to be checked for salt
content

• quick method is a salometer
• float with 0 -100 scale

0o
50o
100o

• scale corresponds to saturation
• 100 ? 100o 26.5 salt
• so 50o salometer
• ? salt
• 13.25 salt

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Concerns for salt

• 1. Contaminants -
• use high quality, food grade salt
• 2. hypertension induced by Na
• why?
• consumption is 3400 mg/day
• minimum nutritional requirement is 200-500 mg/day

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Sodium Content of Foods (mg)

• table salt , 1 tsp 2358
• pickles, dill, 1 large 1731
• canned chicken soup, 1 cup 850
• sauerkraut, 1/2 cup 780
• pretzels, 1 oz 486
• cottage cheese, 1/2 cup 459
• sardines, 3 oz 429
• deli ham, 1 oz 341

• deli turkey breast, 1 oz 335
• soy sauce, 1 tsp 304
• cheese, American, 1 oz 304
• cornflakes, 1 cup 298
• olives, black, 5 large 192
• deli bologna, 1 oz 295
• potato chips, 1 oz 183

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Why is sodium blamed for the problem of
hypertension?

• hypothesis is based on the biological need to
  maintain a closely balanced NaK ratio across
  cell membranes

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sodium in extracellular

• potassium is intracellular

Na
K

• membrane function

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depends on correct concentrations of each -

• if sodium goes up, more water is necessary to
  dilute the Na to the correct concentration

Na
K
Na
H2O
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thirst response following salt consumption

• increases blood pressure, increases renal
  (kidney) function to remove excess Na and water
• in normal people, blood pressure returns to
  normal but in some ( 30), it stays high
  hypertension
• several contributing causes
• genetics
• dietary potassium (K)
• dietary calcium

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not a simple relationship

• however it is important to let consumers know
  what is in processed meats
• Na is processed meats comes from several other
  ingredients besides NaCl --- Na nitrite, Na
  erythorbate, Na phosphates, Na lactate, etc. ---
  though none as much as NaCl

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Recent re-emergence of issues

• New England Journal of Medicine, Jan. 2010
• - reducing dietary salt could prevent
  thousands of heart attacks, strokes, etc and
  save 10-24 billion per years in health care
  costs
• - benefits similar to not smoking and
  reducing obesity.

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• - American Heart Assoc., Feb. 2010
• - new recommendation for sodium of
• 1,500 mg/day, a change from previous
• 2, 300 mg/ day (1,500 mg 2/3
• teaspoon)
• - New York City Department of Health
• -food processors and restaurants

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National Salt Reduction InitiativeJanuary, 2010

• A New York City-led partnership of cities, states
  and national health organizations
• - proposed targets to guide a voluntary
  reduction
• of salt levels in packaged and restaurant
  foods.
• -overall target is 25 reduction in food
  products
• over the next 5 years.

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Institute of Medicine-National Academies-2010

• recommended that FDA review/revise the GRAS
  status of NaCl
• suggested a long term monitoring system to
  measure and track NaCl consumption
• suggested a tax incentive (deduction) for
  companies that provide low/reduced salt products
• suggested a tax disincentive (sales tax) on food
  products with high NaCl content

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Dietary Guidelines for Americans 2010, released
Jan., 2011

• Reduce daily sodium to less than 2,300 mg
  (Tolerable Upper Intake Level) for adolescents
  and adults of all ages
• African-Americans, persons with hypertension,
  diabetes or kidney disease, or ages 51 and older
  should reduce intake to 1,500 mg/day or less
• Adequate Intake levels recommended are 1,000 mg
  for ages 1-3, 1,200 mg for ages 4-8, 1,300 mg for
  ages 51-70 and 1,200 mg for age 71 and older