Meat Techonglogy

Prof. Zhao Zheng

Department of Food Science and Engineering Zhao Zheng@tust.edu.cn

Resource for Meat Learning

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

History of Meat Processing

Wine pool, meat forest means well developed wine processing and meat pickling and drying in Chinese Shang Dynasty. 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. Sausage - first productgot idea from intestines. Homers Odyssey - 9th Century B.C. Greek writers Salami, Salamis, e. coast of CyprusLatin salsus - salted meat Bologna-Monks in monasteries crushed pork in mortars

 European influence Frankfurters frankfort, germany Wieners Vienna, Austria Bologna - Bologna, italy Genoa salami Genova, italy Corned beef old word korn, granular salt used to cure North American influence Hot dog & hamburger (in buns) Jerky - native Americans

Meat Morphology and Chemistry Three Mucles

Skeletal muscles, mainly consumed and processed Smooth muscles, stomach Heart muscles, cardiac muscles

Myofilament

Nerve

Muscle Diagram
Bundles

Actin flilaments

Connective tissues

Myofibers

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

Fat inside and around muscle tissues

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

Muscle Proteins
Contractile proteins Sarco-plasmic or plasma proteins Connective tissue proteins
Thick filament, myosin

collagen

Thin filament, actin

Postmortem Effects on WHC

Actomyosin formation lower WHC relax

contraction

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

Protein chain

Chain open

water Coagulate to network fat

Heat-induced aggregation of myosin

10 min at 40oC

20 min at 40oC

*Yamamoto, 1990

Sarcoplasmic or Plasma Proteins

Water-soluble proteins Purge, drip or blood Consists of many proteins Enzymes - with rigor and aging Myoglobin - 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
95% of muscle iron Oxidizes - color fades, Like metal rusting Cured with nitrite

Myoglobin Content of Selected Muscles

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

mg/g 0.05 13 13 13 410 1520 2030 ~ 40

Connective Tissue Proteins

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

Connective Tissue Proteins

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

Fat
Most variable component A variety of fatty acids Diets affect fatty acids Saturated vs. unsaturated melting points Mixing/chopping temperatures
Affecting processing
What about our diet?

Development of rancidity

Fat important for:

Flavor, Characteristic flavor of meat Product texture Proper growth & development of children Product 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 Stearic Oleic Linoleic

16:0 18:0 18:1 18:2

29% 20% 42% 2%

25% 25% 39% 5%

28% 13% 46% 12%

Fatty Acids of Beef, Lamb, Pork and Poultry

Fatty Acid M.P. (F) (overall) Beef Lamb Pork 82-118 Poultry 88-91 104-122 111-124

Backfat (F) 90-111

90-115

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

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

Meat Unit Operations

Slaughter and rigor mortis, aging Cutting Formulation Size reduction, mixing and emulsion Curing & Fermentation Seasoning Stuffering Thermal 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
The process in converting muscle to meat. The circulatory system will no longer deliver oxygen and nutrients to the muscle cells. 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. 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
Trim undesirables Better utilization Value added Manual work with mechanical tools Meat separators Meat restructure Flash: Beef cutting http://www.youtube.com/watch?v=r3GLnhFcpho& feature=related

Mechanically Separated Pork being made from pork bones

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

Spices, Seasonings and Flavorings

Spices

natural plant parts

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

Better to balance taste sensations across the tongue, not confined to one area Difficult to distinguish individual flavors Provides a uniqueness that is difficult to copy

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

Know More about Spices

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

Binders & Extenders

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

Carrageenans (Kappa)
1.5% in hams 149F to dissolve sliceability

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

Non-Meat Proteins
Soy isolate 90% protein, 2% restriction, salt is detrimental to hydration Soy concentrate 70%~85% protein, flavor problems Soy flour TVP 50%~65% protein Chemical hazard - allergen Milk proteins Caseinate - binds fat & heat stable Whey proteins - add with fat Ca-reduced NFDM - good binder, half caseinate Chemical hazard - intolerances

Soy Protein Products in Meat

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

Curing
Function including: seasoning, texture color development, and preservation Ingredients: salt, nitrate and nitrite, sugar, isoascobic acid, sodium triphosphates 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
Increase pH Increase WHC Antioxidant - chelates cations (Fe++, Ca++, etc.) Na+ and k+ salts - 0.5% Soapy flavors & color problems 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 Enhancement of desirable texture, flavor and color development Reduction of microbial content Two Types
Pasteurization: 100 Sterilization:100
Internal temperature

Sterilization

Canned Meat and Containers

Pasteurization

Stuffed Product Entering Continuous Oven

Continuous Conveyor Oven

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

Liquid Smoke
Environmentally friendly
Natural smoke is captured in acidic solution. Also considered natural Atomized or dipped 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)

Reduce pathogen growth Clostridium perfringens Prevent toxin production with spore formers Improve peelability, product appearance, yields.

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

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

Chicken Processing
Fried Chicken Steak ChickenTrim Cut Seasoning Breading Frying Cooling Freezing Frozen Smoked Whole Chicken ChickenTrimSeasoning Curing Smoking Cooling Vacuum Packing Refrigeration

Meat Products
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

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