Meat PPT-2011-9

Introduction to Meat Science and Technology: 

Introduction to Meat Science and Technology Prof Zhao Zheng Department of Food Science and Engineering Zhao Zheng@tust.edu.cn

Slide 2: 

Meat processing http://www.ag.ohio-state.edu/~meatsci/as55502.html Handbook of Food Product Manufacture http://depositfiles.com/en/files/4468639 Meat processing technology for small- to medium-scale producers http://www.fao.org/docrep/010/ai407e/ai407e00.HTM Food Technology textbook (Chinese) Lawrie’s meat science Journal of Food Science Journals of Meat Industry (Chinese) Video TUST: http://www2.tust.edu.cn/shipinshuangyu/3/rouqin.asp Youku: http://www.youku.com/playlist_show/id_4202945.html Resource for Meat Learning Free Download From Library

History of Meat Processing : 

History of Meat Processing “Wine pool, meat forest” in Chinese Shang Dynasty. Jianhua ham traced back to Tang Dynasty (A.D. 618-907) . Sausage - got idea from intestines. Homer’s Odyssey - 9th Century B.C. Salami, Salamis, e. coast of Cyprus Latin salsus - salted meat Bologna-Monks crushed pork in mortars

Slide 4: 

European influence Frankfurters –Frankfort, Germany Corned beef – old word “korn,” granular salt used to cure Bacon - England North American influence Hot dog & hamburger (in buns) Jerky - native Americans

Three Muscles: 

Three Muscles Skeletal muscles, mainly consumed and processed Smooth muscles, stomach Heart muscles ， cardiac muscles http://v.youku.com/v_show/id_XMTU0NTU3NzI4.html

Slide 6: 

Epimysium 肌外膜 Perimysium 肌束膜 Endomysium 肌内膜 Sarcolemma 肌膜 Sarcomere 肌节 Myofibri 肌纤维 Myofilament 肌纤丝 Muscle Diagram

Muscle Components: 

Muscle Components Moisture – 60% to 72% Protein – 10% to 20% Fat – 4% to 22% Ash - 1% Fat inside and around muscle tissues beef pork lamb chicken Mutton

Moisture: 

Moisture ≥65% muscle composition Enhances protein extraction Affects texture Major yield factor Muscles dry out with age Water holding capacity (WHC), original/ added water in processing.

Muscle Proteins: 

Muscle Proteins Contractive proteins Plasma proteins Connective tissue proteins Thick filament, myosin Thin filament, actin collagen

Slide 10: 

Actomyosin Formation relax contraction http://v.youku.com/v_show/id_XMTU1ODc3NDQ0.html

Contractive proteins: 

Contractive proteins Salt-soluble proteins 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

Contractive proteins: 

Contractive proteins Denaturation: By heat By low pH Binds water & traps fat Changes product texture Help human digestion

Slide 13: 

0 10 min at 40 o C 20 min at 40 o C Heat-induced aggregation of myosin * Yamamoto, 1990

Sarcoplasmic or Plasma Proteins: 

Sarcoplasmic or Plasma Proteins Water-soluble proteins Consists of many proteins Enzymes - with rigor and aging Myoglobin - meat pigment Oxidizes - color like metal rusting Cured with nitrite, light red color Activity Explain why (1) Boiling meat in a beaker. (2) Observe a piece of defrozen meat. (3) Leave a piece of meat at open area and observe color change.

Connective Tissue Proteins: 

Connective Tissue Proteins Most abundant animal protein (e.g, Collagen) Tough & salt insoluble Affects texture Moist heat –soften liquefied Gelatin Dry heat - toughens

Fat : 

Fat Fat position: Skin, Back, kidney, belly Nutrition: energy, fat soluble vitamins Flavor, Characteristic flavor of meat Product texture Product cost reduction Fatty acids Saturated vs. unsaturated - melting point Mixing/chopping temperatures

Meat Unit Operations: 

Meat Unit Operations Slaughter and rigor mortis, aging Cutting Formulation Size reduction, mixing and emulsion Seasoning ， Curing & Fermentation Stuffing Thermal processing &Refrigeration

Slaughter and Rigor Mortis: 

Slaughter and Rigor Mortis Animal Edible Muscle Tissue Muscle Meat

Videos about Slaughter: 

Videos about Slaughter Cattle Slaughter http://v.youku.com/v_show/id_XMjk3NjcyMjY0.html Pig Robot Slaughter http://v.youku.com/v_show/id_XMjAzOTA5MjE2.html

Rigor Mortis & Aging: 

Rigor Mortis & Aging Tough after slaughter. Carcass is chilled to 16 ℃ for the completion of rigor mortis ． Through 8-16 hour (beef) or 1-8 hour (pork) suspending, carcass soften. Holding of beef in a cooler for aging. Due to natural enzymatic changes ． Approximately 7 to10 days at 2 ℃ ． Beef becoming progressively more tender and flavored. Tough Soften Tender

Slide 21: 

Activity Take an alive carp, out of water. Observe the toughness of fish body for every one hour and record the changes. Explain the phenomena.

Cutting: 

Cutting Trim undesirables Better utilization Value added Manual work with mechanical tools Meat separators Meat restructuring Video: Beef cutting http://www2.tust.edu.cn/shipinshuangyu/3/11.asp

Slide 23: 

Mechanically Separated Pork from pork bones Mechanically Separated Salmon from salmon bones

Formulation: 

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

Spices, Seasonings and Flavorings: 

Spices, Seasonings and Flavorings Spices natural plant parts Seasonings and Flavorings mixtures of spices natural or artificial? MSG

Spice Characteristics: 

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. Nutmetg: 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: 

Know More about Spices Food Info http://www.food-info.net/uk/index.htm Encyclopedia of Foods http://www.docin.com/p-125018137.html

Binders & Extenders: 

Binders & Extenders Starches native & modified potato 3.5% limit (WHC) Carrageenan (Kappa) 1.5% in hams sliceability Flours higher protein content lower WHC pasty flavor, if not fully cooked

Non-Meat Proteins: 

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 Milk proteins Caseinate - binds fat & heat stable Whey proteins - add with fat Ca-reduced NFDM - good binder, half caseinate

Slide 31: 

Soy Protein Products in Meat

Slide 32: 

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

Curing: 

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

Sodium Nitrite: 

Sodium Nitrite Cured color and flavor Prevents botulism

Slide 35: 

Meat chopped without nitrite Meat chopped with nitrite

Phosphates: 

Phosphates Increase pH Increase WHC Antioxidant - chelates cations < 0.5% Soapy flavors & color problems

Size Reduction: 

Size Reduction Chopping http://www.kochequipment.com/site/equipment/product_info.php?id_product=350&id_industry=10&id_category=150 Grinding/mixing

Slide 39: 

Dicer Flash: http://www.kochequipment.com/site/equipment/product_info.php?id_product=55&id_industry=1&id_category=146#

Stuffing: 

Stuffing Videos http://www.kochequipment.com/site/equipment/product_info.php?id_product=11&id_industry=1&id_category=18#

Slide 41: 

Thermal Processing Two Purposes For desirable texture, flavor and color development Reduction of microbial content Two Types Pasteurization: ＜ 100℃ Sterilization: ＞ 100 ℃ Internal temperature

Sterilization: 

Sterilization

Slide 43: 

Canned Meat and Containers Video luncheon http://v.youku.com/v_show/id_XMTIwMzEwMTI0.html

Slide 44: 

Pasteurization

Slide 45: 

Stuffed Product Entering Continuous Oven

Slide 46: 

Continuous Conveyor Oven

Effects of Smoke: 

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

Liquid Smoke : 

Liquid Smoke Environmentally friendly Natural smoke is captured in acidic solution. Also considered natural Atomized or dipped Smoking Salmon: http://www2.tust.edu.cn/shipinshuangyu/3/17.asp

Chilling Ready-to-Eat Meat Products : 

Chilling Ready-to-Eat Meat Products Reduce pathogen growth Prevent toxin production with spore formers Improve peelability, product appearance, yields.

Cooling Methods: 

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

Slide 51: 

“ Intensive” Air Chiller Liquid (Brine) Chilling

Technology compound unit operations: 

Technology compound unit operations Meat Cut Cure Formulation Chopping Mixing Stuffing Cooking Smoking Refrigeration Ham Sausage as an example Bacon http://www2.tust.edu.cn/shipinshuangyu/3/25.asp Ham http://www2.tust.edu.cn/shipinshuangyu/3/23.asp Hot dag http://www2.tust.edu.cn/shipinshuangyu/3/9.asp Chinese ham http://202.116.160.122/eol/jpk/video/rm.jsp?filepath=food/hum.rm&width=384&height=288 Chiken http://www2.tust.edu.cn/shipinshuangyu/3/23.asp Change?

Chicken Processing: 

Chicken Processing Fried Chicken Steak Chiken→Trim →Cut →Seasoning →Breading → Frying →Cooling →Freezing →Frozen stored Canning of Chicken Chiken→Trim→ Cutting → Pre-cooking → →Packing→Sauce filling → Vacuum sealing → Sterilization→ Cooling Video: Fish Canning http://www2.tust.edu.cn/shipinshuangyu/3/2.asp

Surimi Processing: 

Surimi Processing Fresh fish Fillet and mince Wash Refine Dewater Press Blend Form Freezing Frozen storage Surimi processing: http://v.youku.com/v_show/id_XMTk1MjAwODA4.html Surimi and Surimi Seafood, http://www.docin.com/p-93163235.html

Assignment: 

Assignment Read Textbook: p274-p282 for meat; p512, 515-519 for fish. Answer review questions: p305: (1), (2), (5), (9), (11), (12); p520: (1)-(10) Explain Diagram on p277. Student Activity: Tour TUST supermarket, write a list of processed meat, chicken and fish in English. And think how they are made. Meat Processing Lab visit, after four weeks. Video Watch: 3 key pieces in my lecture PPT, which are red marked. Ham, Hot dog, Fish canning