Meat-technology.pdf

Meat Techonglogy Prof. Zhao Zheng Department of Food Science and Engineering Zhao [email protected]

Resource for Meat Learning z Self-driven, web-based course, Check BBS of Food Technology Pronciples regularly! z Meat processing http://www.ag.ohiostate.edu/~meatsci/as55502.html Free Download z Handbook of Food Product Manufacture http://depositfiles.com/en/files/4468639 z Food Technology texbook(Chinese) z Lawrie’s meat science z Journal of Food Science z Journals of Meat Industry (Chinese)

History of Meat Processing z “Wine pool, meat forest” means well developed wine processing and meat pickling and drying in Chinese Shang Dynasty. z Ham, La Chang, salted meat are very popular in south China with a long history. Jinhua ham traced back to A.D. 618-907, Tang Dynasty. z Sausage - first product，got idea from intestines. z Homer’s Odyssey - 9th Century B.C. z Greek writers – Salami, Salamis, e. coast of CyprusLatin salsus - salted meat z Bologna-Monks in monasteries crushed pork in mortars

z European influence zFrankfurters –frankfort, germany zWieners – Vienna, Austria zBologna - Bologna, italy zGenoa salami – Genova, italy zCorned beef – old word “korn,” granular salt used to cure z North American influence z Hot dog & hamburger (in buns) z Jerky - native Americans

Meat Morphology and Chemistry Three Mucles z Skeletal muscles, mainly consumed and processed z Smooth muscles, stomach z Heart muscles, cardiac muscles

Myofilament

Nerve

Muscle Diagram

Actin flilaments

Bundles

Connective tissues

Myofibers

Muscle Components z Moisture – 60% to 72% z Protein – 10% to 20% z Fat – 4% to 22% z Ash - 1%

Fat inside and around muscle tissues

Moisture z ≥65% muscle composition z 3.6 : 1 (moisture: protein ratio) z Enhances protein extraction, affects texture z Major yield factor z Muscles dry out with age, lose moisture z Water holding capacity (WHC), original + added in processing.

Muscle Proteins z Contractile proteins z Sarco-plasmic or plasma proteins z Connective tissue proteins

Thick filament, myosin

collagen

Thin filament, actin

Postmortem Effects on WHC Actomyosin formation lower WHC relax

contraction

Contractile proteins z Salt-soluble proteins z Actin & myosin vs. Actomyosin Prerigor vs. Postrigor Activity: Add 1g salt to 50g minced meat, and agitate for 5 minutes, what will happen and why?

Massager for extraction of salt soluble protein

Contractile proteins z Denaturation: ¾ By heat ¾ By low (acidic) pH ¾ Binds water & traps fat ¾ Changes product texture ¾ Help human digestion

Chain open

Protein chain

water Coagulate to network fat

Heat-induced aggregation of myosin

0

*Yamamoto, 1990

10 min at 40oC

20 min at 40oC

Sarcoplasmic or Plasma Proteins z Water-soluble proteins z Purge, drip or blood z Consists of many proteins zEnzymes - with rigor and aging zMyoglobin - meat pigment

Activity (1) Boiling meat in a beaker. (2) Observe a piece of defrost meat. (3) Wash a piece of meat Explain why

Myoglobin

Myoglobin z 95% of muscle iron z Oxidizes - color fades, Like metal rusting z Cured with nitrite

Myoglobin Content of Selected Muscles mg/g 0.05 1–3 1–3 1–3 4–10 15–20 20–30 ~ 40

Chicken white meat Chicken dark meat Pork and veal PSE pork Beef (A maturity) Cow beef Beef hearts W hale muscle Find detailed explanation in our BBS

Connective Tissue Proteins z Most abundant animal protein (e.G., Collagen) z Transmits force of contraction ¾Tough & salt insoluble ¾Three concentric tubes z Affects texture

Connective Tissue Proteins z Moist heat -softens z Dry heat - toughens z Heat - particles turn clear z Low pH - turn white z Functionality of finely chopped Connective tissues

Fat z Most variable component z A variety of fatty acids

What about our diet?

z Diets affect fatty acids – Saturated vs. unsaturated melting points –Mixing/chopping temperatures Affecting processing

–Development of rancidity

Fat – important for: zFlavor, Characteristic flavor of meat zProduct texture zProper growth & development of children zProduct cost reduction Without fat, all meats taste almost the same.

Fatty Acids of Beef, Lamb, Pork and Poultry Fatty Acid

Beef

Lamb Pork Poultry

Palmitic

16:0

29%

25%

28%

Stearic

18:0

20%

25%

13%

Oleic

18:1

42%

39%

46%

Linoleic

18:2

2%

5%

12%

Fatty Acids of Beef, Lamb, Pork and Poultry Fatty Acid M.P. (°F) (overall)

Beef

Lamb

104-122 111-124

Backfat (°F) 90-111

90-115

Pork

Poultry

82-118

88-91

86-104

Kidney (°F) 104-122 111-124 111-118

Oxidation of Fatty Acids Initiation: Unsaturated fatty acids plus O2, UV light, metal ions produce Reactive free-radicals

• Propagation/autoxidation: – Free radicals + oxygen produce peroxides – Peroxides produce aldehydes & ketones (flavors)

Termination & Block z Run out of unsaturated fatty acids z Block by adding antioxidants (before peroxides are formed), such as: z BHT, BHA, propylgallate, citric acid, nitrite, phosphates, and natural antioxidants (spices, etc.) z Warmed Over Flavors (WOF) Phospholipids coming in contact with iron & oxygen upon cooking of lean meat. Less reported in China.

Meat Unit Operations zSlaughter and rigor mortis, aging zCutting zFormulation zSize reduction, mixing and emulsion zCuring & Fermentation zSeasoning zStuffering zThermal processing & Refrigeration

Slaughter and Rigor Mortis

Animal Muscle

Edible Muscle Tissue Meat

Slaughter and Rigor Mortis

Flashes about Slaughter ‡

Meat Processing Today http://www.youtube.com/watch?v=UwPlQDAKbE4&fea ture=related

‡

Cattle Slaughter http://www.youtube.com/watch?v=pEAtaLp137E&featu re=related

‡

Pig Slaughter http://www.youtube.com/watch?v=BByBg264MRk&feat ure=related

Rigor Mortis z The process in converting muscle to meat. z The circulatory system will no longer deliver oxygen and nutrients to the muscle cells. z The cells will continue to produce energy (ATP) by breaking down glycogen reserves, which produces lactic acid, dropping the pH to 5.2-5.6. z When cells can not produce more ATP the muscle contracts 1 last time. Prevents Actin and myosin filaments to slide over each other.

Activity • Take an alive fish, such as carp, out of water. • Observe the toughness of fish body for every one hour and record the changes. • Explain the phenomena and make suggestion for traditional Chinese cooking.

Cutting z z z z

Trim undesirables Better utilization Value added Manual work with mechanical tools z Meat separators z Meat restructure Flash: Beef cutting http://www.youtube.com/watch?v=r3GLnhFcpho& feature=related

Mechanically Separated Pork being made from pork bones

Formulation z Least cost formulation under the constraints of consumer acceptability and regulations. A typical problem of linear programming. z Meat selection z Ingredients apart from meat z Seasoning z Processing technology, flow sheet, equipment, etc.

Spices, Seasonings and Flavorings z Spices

– natural plant parts z Seasonings and Flavorings

– mixtures of spices – natural or artificial? MSG

Taste • Regions of the tongue – sweet – tip – salty –front sides – sour –rear sides – bitter –across rear of tongue

Balance of Taste Sensations and Flavors z Better to balance taste sensations across the tongue, not confined to one area z Difficult to distinguish individual flavors z Provides a uniqueness that is difficult to copy

Spice Characteristics z Mustard: Number one spice used in meat products. z Black/white pepper: Most important spice, because of its quick pungent flavor. z Red pepper: Used for its throat heat z Paprika: Used for coloring in some products. z Coriander: Used for its aromatic flavor. z Nutmeat/Mace: Used for its pungent flavor. z Garlic: Used for its fat soluble flavor in beef and lamb products. z Chili: Used for its roasted flavor in Tex-Mex products. z Fennel: Used for its licorice flavor in Italian products. z Sage: Used in fresh pork products. z Ginger: Used for its warm bitter flavor. More important in meat products is its ability to minimize burping.

Know More about Spices z z

Food Info http://www.food-info.net/uk/index.htm Encyclopedia of Foods http://rapidshare.com/files/107905681/Encyclopedia_ of_Foods.pdf

Binders & Extenders z Starches • native & modified • potato - gel temp./cook temp. • 3 1/2% limit (WHC)

z Carrageenans (Kappa) • 1.5% in hams • 149ºF to dissolve • sliceability

z Flours z higher protein content z lower WBC z pasty flavor, if not fully cooked

Non-Meat Proteins z Soy isolate ¾90% protein, 2% restriction, salt is detrimental to hydration z Soy concentrate ¾ 70%~85% protein, flavor problems z Soy flour – TVP 50%~65% protein z Chemical hazard - allergen zMilk proteins ¾ Caseinate - binds fat & heat stable ¾ Whey proteins - add with fat ¾ Ca-reduced NFDM - good binder, half caseinate ¾ Chemical hazard - intolerances

Soy Protein Products in Meat

A Gel Made from Konjac Flour, Isolated Soy Protein, Trisodium Phosphates and Water

Curing z Function including: seasoning, texture color development, and preservation z Ingredients: salt, nitrate and nitrite, sugar, isoascobic acid, sodium triphosphates z Methods: dry salting, brine injection

Add nitrite in chopping

Meat color with pH

Sodium nitrite • Cured color and flavor • Pro- and antioxidant • Prevents botulism

Left: Meat chopped without nitrite

Right: Meat chopped with nitrite

Curing Reactions

Phosphates z z z z z

Increase pH Increase WHC Antioxidant - chelates cations (Fe++, Ca++, etc.) Na+ and k+ salts - 0.5% Soapy flavors & color problems

z z z z z

TetraNa+pyro - v. alkaline, but hard to issolve Na+tripoly – alkaline, most commonly used type. Na+hexameta - neutral Tripoly & hexameta- brines Na+acid pyro - cured color

Size Reduction Chopping

http://www.kochequipment.com/site/equipment/pro duct_info.php?id_product=350&id_industry=10&id _category=150

Grinding/mixing

Dicer

Flash: http://www.kochequipment.com/site/equipment/product_info.php?id_product=5 5&id_industry=1&id_category=146#

Stuffing

•

Flash http://www.kochequipment.com/site/equipment/product_info.php?id_ product=11&id_industry=1&id_category=18#

Thermal Processing Two Purposes zEnhancement of desirable texture, flavor and color development zReduction of microbial content Two Types zPasteurization: ＜100℃ zSterilization:＞100 ℃

Internal temperature

Sterilization

Canned Meat and Containers

Pasteurization

Stuffed Product Entering Continuous Oven

Continuous Conveyor Oven

Effects of Smoke z Color - carbonyls z Flavor (surface) - phenols z Antimicrobial - phenols z Set skin - organic acids z Polycyclic aromatic hydrocarbons (PAH) - high generation temperatures

Liquid Smoke z Environmentally friendly z Natural smoke is captured in acidic solution. Also considered natural z Atomized or dipped z Now very close to natural smoke taste/aroma

Smoking Salmon http://www.youtube.com/watch?v=Bh_BCI1y rfs&feature=related

Chilling Ready-to-Eat Meat Products (Stabilization) zReduce pathogen growth z Clostridium perfringens zPrevent toxin production with spore formers zImprove peelability, product appearance, yields.

Cooling Methods z Air chilling z Holding coolers z Blast chillers z Intensive chilling z Liquid chilling: water, brine, glycol z Cryogenics

“Intensive” Air Chiller

Liquid (Brine) Chilling

Brine Chiller

Technology compound unit operations Ham Sausage as an example

Meat Cut Cure Formulation Chopping Mixing Stuffing Cooking Smoking Refrigeration Hot dog: http://www.youtube.com/watch?v=moM1s3cltTc&feature=related Bacon http://www.youtube.com/watch?v=e0DbcUUO-hI Ham http://www.youtube.com/watch?v=2-rLKBczM8M Chinese ham http://202.116.160.122/eol/jpk/video/rm.jsp?filepath=food/hum.rm&width=384&height=288 Chicken http://www.youtube.com/watch?v=cL4wE84JZL4&feature=related

Surimi Making Flowchart

水产加工： http://www.elgolfo.cl/video_in.htm Surimi and Surimi Seafood, http://depositfiles.com/en/files/pmrsfqp83

Chicken Processing Fried Chicken Steak • Chicken→Trim →Cut →Seasoning →Breading → Frying →Cooling →Freezing →Frozen Smoked Whole Chicken • Chicken→Trim→Seasoning →Curing→ Smoking →Cooling →Vacuum Packing→ Refrigeration •

Meat Products z z z

Chinese Products – Tour Supermarkets USA Meat Products http://www.ag.ohiostate.edu/~meatsci/as555/555Au2008/555_02ProductTypes08.ppt Meat In Asia SE: Meat processing technology for small- to mediumscale producers http://www.fao.org/docrep/010/ai407e/ai407e00.HTM

Assignments: Tour supermarket meat product section, investigate the varieties of meat products and think that how they are made. Could you compound the unit operations for one or more meat products?

Flashes for Meat Products „ „ „ „ „ „

西式肉品加工http://v.youku.com/v_show/id_XMzYyMzUwODA=.html Bacon: http://www.youtube.com/watch?v=e0DbcUUO-hI Ham: http://www.youtube.com/watch?v=2-rLKBczM8M Chiken: http://www.youtube.com/watch?v=cL4wE84JZL4&feature=related Sausage: http://www.youtube.com/watch?v=moM1s3cltTc&feature=related Canned fish http://www.youtube.com/watch?v=UxS1hf_jTRY&feature=related

Assignment: View the flashes and draw technical flow sheet for each product.

Summary z Science tells us why, what underneath the operations z Unit operation tells how to analyze a complex process, where we start. z Technology tells us how to compound science and unit operation into a product and process. z Engineering tells us what equipment used in a large scale production not only in lab. z Marketing tells us whether our thinking and practice are accepted by consumer and shall we survive and grow. z History and culture help us understand the above.