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
3
(No Transcript)
4
2. 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

6
(No Transcript)
7
(No Transcript)
8
(No Transcript)
9
(No Transcript)
10
(No Transcript)
11
(No Transcript)
12
- Another example is water-addedfresh
meats(moisture-enhanced)

• Salt, phosphate, lactate, diacetate
• 12 to as much as 40 water

13
(No Transcript)
14
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)

15
(No Transcript)
16
(No Transcript)
17
(No Transcript)
18
- Safety has become a major concern(Safer
might be a better word choice.)
19
(No Transcript)
20
- Another Example

• Consumer Reports -
• on irradiated meat

21
(No Transcript)
22
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

23
(No Transcript)
24
(No Transcript)
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

26
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

27
5. Become a more
intelligent consumer
28
(No Transcript)
29
(No Transcript)
30
Processed meats offer

• 1. Variety
• flavor, color, shape, appearance
• more importantly ---- controlled variety,
  especially from non-meat ingredients

31
2. Consumer preference / popularity

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

32
3. Value added

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

33
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

34
(No Transcript)
35
(No Transcript)
36
2. Non-meat ingredients

• i.e. salt, spices, nitrite, soy
  proteins, smoke flavoring
• - provides uniqueness,
  controlled variety

37
3. Physical, mechanical processes

• i.e. grinding, chopping, tumbling,
  cooking, smoking, chilling

38
Notice - that these three points are what
comprise (with more specific details) your course
syllabus
39
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

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
42
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

43
Reasons why formulation control is important

• 1. Economics
• protein is expensive, fat is cheap, water is free
  (almost)

44
2. Quality - as perceived by consumers

• fat and sugar sell products!

45
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

46
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

47
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

48
(No Transcript)
49
4. Check on finished products

• yields
• economics
• indication of change in materials or process

50
5. Competitors products

• especially useful in product development

51

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