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Processed meats are important because:

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i.e. grinding, chopping, tumbling, cooking, smoking, chilling. 3. ... a. fat quality (rancidity) - 'a little goes a long way' ... – PowerPoint PPT presentation

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Title: Processed meats are important because:


1
Processed 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)

2
Breakdown of Hog Packers and Packer/Processors
Sales Dollar by Percent of Fresh Meat Sales
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2. Great deal of science and
technology involved
  • chemistry
  • microbiology
  • physics
  • mathematics
  • statistics
  • engineering
  • psychology
  • sociology

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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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- Another example is water-addedfresh
meats(moisture-enhanced)
  • Salt, phosphate, lactate, diacetate
  • 12 to as much as 40 water

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Natural 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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- Safety has become a major concern(Safer
might be a better word choice.)
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- Another Example
  • Consumer Reports -
  • on irradiated meat

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Yet 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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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

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4. 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

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5. Become a more
intelligent consumer
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Processed meats offer
  • 1. Variety
  • flavor, color, shape, appearance
  • more importantly ---- controlled variety,
    especially from non-meat ingredients

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2. Consumer preference / popularity
  • In U.S. - 581 frankfurters are consumed per
    second. This is 1,743,000 during our 50 minute
    class period.

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3. Value added
  • Upgrade low value fresh meat
  • major difference between fresh meat industry and
    processed meat industry.

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Processed 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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2. Non-meat ingredients
  • i.e. salt, spices, nitrite, soy
    proteins, smoke flavoring
  • - provides uniqueness,
    controlled variety

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3. Physical, mechanical processes
  • i.e. grinding, chopping, tumbling,
    cooking, smoking, chilling

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Notice - that these three points are what
comprise (with more specific details) your course
syllabus
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Raw 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

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  • screening for both total numbers and specific
    organisms may be necessary

b. microbiological
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  • measures of performance to be expected of a meat
    ingredient when used

c. Color and bind values
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2. 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

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Reasons why formulation control is important
  • 1. Economics
  • protein is expensive, fat is cheap, water is free
    (almost)

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2. Quality - as perceived by consumers
  • fat and sugar sell products!

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3. 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

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b. 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

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c. 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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4. Check on finished products
  • yields
  • economics
  • indication of change in materials or process

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5. Competitors products
  • especially useful in product development

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  • 6. Evaluation of complaints, returned products,
    problems, failures
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