Preblending Meat

1
Preblending Meat

• Animal Science 550
• Lynn Knipe
• Associate Professor

2
Preblending Objectives

• Time to do fat analysis for computer
  formulations.
• Time for maximizing WHC.
• not so important with emulsified products or
  products containing phosphates
• Time for maximizing curing reaction of lean

3
Preblend Procedures

• Coarse grind (1/2 or 3/8 in, 12.7 or 9.5 mm)
• Add all of formula salt, ½ of the sodium
  nitrite, and 1/3 of the formula water.
• targeting for an 8 brine solution
• Mix 10 min. (paddle) to 20 minutes (ribbon)
• Store up to 72 hrs. at 36F.

4
8 Brine Solution

• Ideal protein extraction
• Salt content Added water
  product moisture
  

5
Fresh vs. Frozen Meat

• Ground frozen meat is less dense than ground
  fresh meat.
• Cold flakes dont pack so tightly together.
• Brighter lean color with frozen.

6
Computing Fat Content

• Combine 2 ingredients of known fat content.
• One ingredient needs to be higher in fat, and
  one lower in fat than the final targeted fat
  content.
• E.g., 15 60 fat added to 25 of 20 fat will
  result in 40 of 35 fat blend.