Meat products
25 important questions on Meat products
Pasteurised meat product =
- 70*C in the centre
- it kills parasites and viruses
- inhibitors: salt/nitrite/food grade acids, their salts; other inhibiting substances
- refrigerated storage <7*C
What are the steps for manufacturing cooked ham?
- Deboning hams
- Injecting brine in muscles
- Massaging/tumbling
- Filling & closing cans/moulds
- Pasteurising
- Chilling in water or cold air
- Storage under refrigeration
- Post pasteurisation treatment (e.g. Smoking, grilling)
- process duration: 1-6 days
What are the functional ingredients of Brine
- A solution of salt, nitrite, phosphates, sugars, antioxidants in water
- additionally
- flavours
- spice extracts
- proteins
- starch
- acidity regulators
- Higher grades + faster learning
- Never study anything twice
- 100% sure, 100% understanding
For my 1st exam I got a C. Then, I started looking for ways to learn better and I came across Study Smart. Since then I have scored a A+, A, A- and another A. I highly recommend it to everyone who wants to hear it. I am so happy with it!!
I was struggling to finish all my first-year subjects for 3 years. Then I discovered Study Smart, which helped me to finish all of them within 3 months.
Because of StudySmart, things are going well in many ways. Before, I always had study stress and no time for anything. Now I feel calm and confident (because of the program). I used to score a B, now I usually score an A or A+.
Hey Chris, I really want to thank you very much for developing the platform, I usually got around C for my exams, now I scored an A+, an A and a A- !!
Since using Study Smart, my average has increased significantly. I even completed a statistics course with a A+ while I'm bad at statistics. I took on extra courses this year, because of Study Smart. Thanks so much!
Ever since I started studying with StudySmart I passed all my exams !!! No more re-sits!! At first, I was happy with a pass and now I only get good grades. Many thanks!
I aced all the courses I studied with Study Smart. For law, I first scored a D, and now an A! I’m 100% sure that I’ll pass all the courses I study with Study Smart.
I always thought I studied well. My grades were fine. I could never have imagined that applying these study skills would have such a huge and direct impact on my grades, my speed and the pleasure I have in learning.
For the first time, I finally feel totally confident about the way I learn. I have the perfect overview and make great progress in terms of speed and the grades I get. Thanks, Chris!
I immediately started to enjoy learning again, and my grades soared. All of a sudden, everything went better. I highly recommend Study Smart to all students..
Being able to create my materials online made the process of studying so much smoother and quicker. I no longer have to spend a huge amount of my time on creating my summaries.
At first, my notes were a mess. Now I use Study Smart to take my notes in a perfectly structured way. It helps me to save a lot of time and do other things I enjoy.
Students that study with Study Smart get better grades. The system applies all the learning methods in such a way that both well-performing students and students who struggle perform much better.
Hi Chris, I would like to thank you very much. Last year I scored C on a course, and this year I got an A+ thanks to your method! Thank you very much!
The largest effect is that my child is more enthusiastic about school! Every parent wants their children to be happy at school, Study Smart made it happen.
In high school, I failed several exams, and that has really changed now. I actually needed this tool very much back then. Since I started studying with StudySmart, I haven't had any D's. My average score is now an A and those are results I would have never had in the past
With my old method, I passed only 3 out of 8 courses. Since I started taking my notes digitally in Study Smart, I have passed all my courses on the first try. For me, StudySmart takes away the stress of wondering if I will pass or not.
Thanks to StudySmart, I passed all my exams, and with better grades than before! On top of that, I have mastered a very good study method now, which I am confident will help me earn my degree.
What are the functions of the additives (in brine)
- Shelf-life / safety
- salt, nitrite, acids /their salts
- Cured colour formation / -stability
- nitrite, (iso)ascorbate
- Moisture retention & tenderness
- salt + oligo phosphates, starches, proteins, gums
- Taste / flavour
- salt, nitrite, glutamate, sugars, nucleotides, spices, smoke flavour
Tumbling of meat (Role of slat & phosphate)
- Tumbling
- Increases the speed of salt diffusion
- Rupture of small filaments (collagen: endomysium & perimysium)
- Salt
- Increasing the net negative charge of actomyosin
- Swelling of myofibrils, partly loss of strained structure
- Extraction of actomyosin
- Phosphate
- alter muscle proteins by
- affecting muscle pH
- Affecting Muscle WBC/WHC
- release myosin / actin from actomyosin
Myofibrillar swelling in sarcomeres
The release of myofibrillar protein =
- Thick & thin filaments disintegrate
- Actomyosin dissolves
- Diffuses outside the muscle
- Formation of a sticky exudate
transition from fresh meat into meat product
What are the differences between fresh meat and meat product
- Muscle tissue intact
- Nuclei intact
- Striated muscle pattern
- No exudate of muscle protein
Meat product
- Development of extracellular space
- Nuclei disappeared
- Loss of striated pattern
- Formation of protein exudate
note: muscle deformation can appear already after freezing of fresh meat
Discussion: in the core of muscle pieces aspects of fresh meat may remain: meat product?
What is the impact of adding water to meats
- As a carrier for essential ingredients (injection brines)
- To compensate for water losses during cooking/smoking
- Together with the salt / oligophophates assist in dissolving myofibrillar meat proteins
- To influence structure of a meat product (e.g. Juiciness)
- Feder count = wt% water / (100 - (wt% fat + wt% ash + wt% water + wt% starch)) = water:protein ratio
The colour of cured meats
Heating Myoglobin >> Metmyochromogen (ash-grey)
Heating nitroso-myoglobin >> nitrosomyochromogen (pink-red)
Pasteurisation of meat products
Cooked sausages kunnen worden onderverdeeld in
- Sausages
- Pates
- Terrines
Effect of heating on collagen
- Heating >62*C >> shrinking
- Precooking prevents moisture loss
- (acto)myosin coagulates at 55*C!
Manufacturing cooked sausages (kochwurst / liver sausage / pate)
- Bowl chopping & heating rind, fast, salt & phosphate
- => 70-75*C
- Collagen chains shortened
- Adding ice/cold water, starch & other ingredients
- Adding (pre chopped) liver => 30-38*C
- Studding in casings
- Pasteurizing => core temp. 70-80*C
- Chilling
- Storage under refrigeration
- process duration: 3-4 hours
Manufacturing cooked sausage (Bruehwurst)
- Bowl chopping lean meat with salt & phosphate
- => extraction of myosin
- Adding fat, starch & other ingredients
- Stuffing in casings
- Pasteurizing (&smoking)
- Chilling
- Post pasteurisation treatment (e.g. Smoking, grilling)
- Packing (vacuum or MAP)
- Storage under refrigeration
- process duration: 2-3 days
Two types of mechanical separated meat (MSM)
- Type 3: low pressure deboning, fresh meat structure remains intact (3 mm particles)
- Type 4: high pressure deboning, fresh meat structure has disappeared
Both types are declared as MSM & cannot be calculated as meat in QUID. Type 4 is only allowed in cooked meat products
Derived from rest of bones after manual deboning by pressing through a sieve.
Where is common salt used for (sodium chloride)
- Swelling of myofibrillar proteins
- / increasing net negative charge
- extraction (acto)myosin
- both effects support water / fat binding & texture formation
- After heating resulting in a protein network enclosing meat & other particles
- Phosphates: Synergistic effects with salt
- Actomyosine --> actin + myosin
- PS: contributing effect of other salts (chopping aids)
Modern Guelder's ring sausage is made differently
What is the composite structure of cooked sausage?
- Fat tissue, fat droplets, collagen, & muscle particles are enveloped a continuous phase of salt soluble proteins in water
- Stability is supported by the lipophilic character of myosin
- Myosin (mainly) & actin are the major proteins involved in gel formation in emulsion-type meat products (water & fat binding)
- myosin has hydrophobic head & an hydrophilic tail & is a perfect emulsifier
relation between meat raw material composition & fat & water loss in pasteurised liver sausage.
What can you tell about wood smoke
- Beech, oak, low in resins
- solid phase: ash particles
- liquid phase: tar, moisture droplets
- Gas phase: hundreds of compounds
- Smouldering sawdust / wood chips
- Smoke- generators & -preparations / condensates
Where is looked at / what is important for the safety of pasteurised meat products (-survival bacterial spores & few vegetative spoilage bacteria-)
- Concentrations of -NaCl, NaNO2, food grade acids & their salts - in the water phase
- Aw - value (added salts, sugars)
- pH - values
- Intensity pasteurisation process
- Adequate chilling procedures
- Refrigerated storage temperature
After pasteurisation you need to cool down the product very rapidly why?
- These spores can growth rapid between 25-49 *C
Slow chilling of pasteurised products can be problematic
Mainly at risk
- Large meat products (e.g. Stuffed turkey)
- Especially, if few / no nitrite is added --> catering!
- Situation is less problematic in industrial practice (better cooling process)
Humane pathogenic viruses in Cooked sausages =
- Detection methods based on RNA -> no info of viability
- Frequent infections in pigs: 10-20% of carcasses
- High numbers of particles in liver & faeces, muscle tissues are less affected
- => the use of liver, blood & natural casings can be a source of HEV
- Minimum pasteurisation is required to eliminate the risk in liver products & blood sausage of 20 min. 72*C or equivalent
What are typical defects of principal bacterial species
- Discolorations, decreasing pH
- Acidic type deviating odours, gas production, & slime formation
- Off-taste
Species: Lactobacillus, Leuconostoc, Weissella, Brochothrix thermophacta, carnobacterium
Post-package pasteurisation, just the surface for the case it is contaminated with bacteria (or some kind), 3 ways to do it.
- Surface heating
- water submersion (92*C) for 10 min of fully-cooked meat products: 2-4D destruction of L. Monocytogenes on surface
- alternative heating: by steam or infra-red!
- Ultra-high pressure
- cooked, sliced sausage -6000 bar - 180s : >4D
- Destruction of L.monocytogenes
- Ionizing radiation
- (very effective / consumer acceptance? / even in US no approval for such Ready-To-Eat products?)
Try our study magic for free
a PDF, study it super fast
- No sign up, email or credit card needed!
- AI makes unlimited flashcards
- Get unlimited quizzes and tests
- Ask AI anything
- No sign up, email or credit card needed!
- Have and keep perfect overview
- Make flashcards, notes and mind maps
- Review, test and score!
The question on the page originate from the summary of the following study material:
- A unique study and practice tool
- Never study anything twice again
- Get the grades you hope for
- 100% sure, 100% understanding
