Title: Processed meats are important because:
1Processed meats are important because
- 1. Opportunities for value-added products and
improved marketing - palatability and convenience of products is
critical - meat processing (red meat) added 34.8 to value
of raw materials(American Meat Institute, 2008)
poultry meat processing added 131.3!!!(AMI,
2008) - these are finished product prices/cost of
materials (not the whole story)
2Breakdown of Hog Packers and Packer/Processors
Sales Dollar by Percent of Fresh Meat Sales
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42. Great deal of science and
technology involved
- chemistry
- microbiology
- physics
- mathematics
- statistics
- engineering
- psychology
- sociology
5 3. Use information to solve problems -
great example in low-fat processed meats
- a. reduce fat ---- rubbery, hard frankfurters
- b. add water ---- purge
- c. water binders ---- dilute
- ---- increased spoilage
- d. flavoring agents
- e. antimicrobial compounds
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12- Another example is water-addedfresh
meats(moisture-enhanced)
- Salt, phosphate, lactate, diacetate
- 12 to as much as 40 water
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14Natural and Organic market share
- Growing rapidly
- Command premium prices
- -sliced ham (July, 2008)
- (same manufacturer)
- conventional - 1.32/100g
- natural - 1.71/100g (30)
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18- Safety has become a major concern(Safer
might be a better word choice.)
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20- Another Example
- Consumer Reports -
- on irradiated meat
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22Yet another example new technology
- i.e. antimicrobial ingredients, irradiation,
high pressure - Fresher Under Pressure, etc.
for ready-to-eat (RTE) meats - Listeria
monocytogenes issue
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25 The meat industry is making progress on RTE
product safety but fresh meats such as ground
beef (E. coli O157H7) are still a challenge.
- less opportunity to include inhibitory treatments
264. Jobs / Careers
- meat as food
- maintain/improve quality, guarantee safety,
improve economies - industry is moving toward continuous control
(Q.C., HACCP, etc.) from farms through to
consumption (idiot-proofing the process) - understanding of protein functionality, spice
flavors, thermal process calculations, packaging,
laws and regulations, sanitation, shelf life
studies, human sensory panels - graduate degrees are an excellent preparation
275. Become a more
intelligent consumer
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30Processed meats offer
- 1. Variety
- flavor, color, shape, appearance
- more importantly ---- controlled variety,
especially from non-meat ingredients
312. Consumer preference / popularity
- In U.S. - 581 frankfurters are consumed per
second. This is 1,743,000 during our 50 minute
class period.
323. Value added
- Upgrade low value fresh meat
- major difference between fresh meat industry and
processed meat industry.
33Processed meats are products of three things
- 1. Raw meat materials
- i.e. lean beef, fat pork,
mechanically deboned chicken - highly
variable in composition and
quality -
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362. Non-meat ingredients
- i.e. salt, spices, nitrite, soy
proteins, smoke flavoring - - provides uniqueness,
controlled variety -
373. Physical, mechanical processes
- i.e. grinding, chopping, tumbling,
cooking, smoking, chilling -
38Notice - that these three points are what
comprise (with more specific details) your course
syllabus
39Raw meat materials concerns
- 1. Quality - freshness
- a. fat quality (rancidity) -
- a little goes a long way
- common meat specifications is a maximum TBA
(thiobarbituric acid) number - must consider unfrozen vs. frozen meat
40- screening for both total numbers and specific
organisms may be necessary
b. microbiological
41- measures of performance to be expected of a meat
ingredient when used
c. Color and bind values
422. Composition
- biggest problem is variability
- initial concern in processing is for product
formulation - proximate composition for lean muscle is fairly
constant - water 70
- protein 20
- fat 9
- (ash 1)
- however, range is extreme
43Reasons why formulation control is important
- 1. Economics
- protein is expensive, fat is cheap, water is free
(almost)
442. Quality - as perceived by consumers
- fat and sugar sell products!
453. Regulations
- Examples
- a. Fat content of frankfurters lt 30 and sum of
added water plus fat lt 40 (added water is water
content is excess of 4P (4 x protein content)) - i.e. frankfurter with 12 protein may be 0 -
30 fat and 48 (4P) to 88 (4P 40) water
46b. Cured pork products - i.e. hams
- PFF (protein fat free)
- label (name) is determined by protein content
on a fat-free basis - i.e. gt 20.5 - ham
- 18.5 - 20.5 - ham with natural
juices - 17.5 - 18.5 - ham - water added
- lt 17.5 - ham and water product -
__ is added ingredients
47c. Dried products
- MP ( moisture protein ) ratios
- dry salami 1.91
- pepperoni 1.61
- jerky 0.751
-
- fresh, lean meat is about 3.71
- Available water values
-
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494. Check on finished products
- yields
- economics
- indication of change in materials or process
505. Competitors products
- especially useful in product development
51- 6. Evaluation of complaints, returned products,
problems, failures