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Non-meat Ingredients

Non-meat Ingredients. second of the 3 major elements that make processed meats what they are recall that: 1) meat ingredients 2) non-meat ingredients 3) processing treatments gives controlled variety, distinctiveness, uniqueness

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Non-meat Ingredients

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  1. Non-meat Ingredients • second of the 3 major elements that make processed meats what they are • recall that: 1) meat ingredients 2) non-meat ingredients 3) processing treatments • gives controlled variety, distinctiveness, uniqueness • important to know reasons for use (functions) and limits • many are regulated by the USDA

  2. 1. Water • not only a major component of meat but also a very important non-meat ingredient a. dissolves, disperses other ingredients i.e. salt, nitrite b. yields c. temperature control d. improve palatability • reminder • be aware of hard water, nitrite • limited by product definitions ~ PFF, M:P, etc.

  3. 2. Salt (NaCl) • extremely fundamental to processed meats --- “the original preservative” • “magic” ingredient ? • no regulatory limit • except not permitted in baby foods • review of functions a. need salt for salt soluble proteins “activation” • emulsions, water binding, gelation, brine strength---salt = 6 - 8% ideal water b. need salt for water binding • isoelectric point shift from Cl-

  4. additional functions for salt c. flavor • Na+ • acquired preference in taste ~ 2% becomes a detectable difference in flavor • human nutritional requirement • 200-500 mg/day • average consumption (3000-4000 mg/day) far exceeds requirement - MAJOR current issue due to close relationship to hypertension (1/3 of adult are hypertensive; 1/3 are “pre-hypertensive” ) • KCl can be a partial substitute

  5. d. microbial effects • dramatic • completely changes the dominant microbial population on meat • from gram– to gram + • change form psychrophilic (Pseudomonas) to mesophilic (lactics) and spoilage is immediately slower and different • very important to “shelf life” • brine strength of about 4% • inhibits many pathogens but not all Staphylococci aureus is a risk in fermented products and Clostridium botulinum in cooked non-refrigerated products. Listeria monocytogenes is also salt tolerant

  6. Salt incorporation into meat products: 1. mix, chop 2. immersion cure 3. dry cure 4. injection

  7. Injection solutions for curing hams, bacon, etc. sometimes need to be checked for salt content 0o • quick method is a salometer • float with 0 -100 scale 50o 100o • scale corresponds to %saturation • 100%  100o = 26.5% salt • so: 50o salometer • = ? % salt • = 13.25% salt

  8. Concerns for salt 1. Contaminants - • use high quality, food grade salt 2. hypertension induced by Na • why? • consumption is ~3400 mg/day • minimum nutritional requirement is 200-500 mg/day

  9. Sodium Content of Foods (mg) • table salt , 1 tsp 2358 • pickles, dill, 1 large 1731 • canned chicken soup, 1 cup 850 • sauerkraut, 1/2 cup 780 • pretzels, 1 oz 486 • cottage cheese, 1/2 cup 459 • sardines, 3 oz 429 • deli ham, 1 oz 341 • deli turkey breast, 1 oz 335 • soy sauce, 1 tsp 304 • cheese, American, 1 oz 304 • cornflakes, 1 cup 298 • olives, black, 5 large 192 • deli bologna, 1 oz 295 • potato chips, 1 oz 183

  10. Why is sodium blamed for the problem of hypertension? • hypothesis is based on the biological need to maintain a closely balanced Na:K ratio across cell membranes

  11. sodium in extracellular • potassium is intracellular Na+ K+ • membrane function

  12. depends on correct concentrations of each - • if sodium goes up, more water is necessary to dilute the Na to the correct concentration Na+ K+ Na+ H2O

  13. thirst response following salt consumption • increases blood volume and blood pressure, increases renal (kidney) function to remove excess Na and water • in normal people, blood pressure returns to normal but in some (~ 30%), it stays high = hypertension • several contributing causes • genetics • dietary potassium (K) • dietary calcium • and, now, nitric oxide may be important

  14. not a simple relationship • however it is important to let consumers know what is in processed meats • Na is processed meats comes from several other ingredients besides NaCl --- Na nitrite, Na erythorbate, Na phosphates, Na lactate, etc. --- though none as much as NaCl

  15. Recent re-emergence of issues • New England Journal of Medicine, Jan. 2010 - reducing dietary salt could prevent “…thousands of heart attacks, strokes, etc and save $10-24 billion per year in health care costs…” - “…benefits similar to not smoking and reducing obesity”.

  16. - American Heart Assoc., Feb. 2010 - new recommendation for sodium of 1,500 mg/day, a change from previous 2, 300 mg/ day (1,500 mg = 2/3 teaspoon) - New York City Department of Health -encouraged food processors and restaurants to reduce sodium content

  17. National Salt Reduction InitiativeJanuary, 2010 A New York City-led partnership of cities, states and national health organizations - proposed targets to guide a voluntary reduction of salt levels in packaged and restaurant foods. -overall target is 25% reduction in food products over the next 5 years.

  18. Institute of Medicine-National Academies-2010 • recommended that FDA review/revise the GRAS status of NaCl • suggested a long term monitoring system to measure and track NaCl consumption • suggested a tax incentive (deduction) for companies that provide low/reduced salt products • suggested a tax disincentive (sales tax) on food products with high NaCl content

  19. Dietary Guidelines for Americans – 2010, released Jan., 2011 • Reduce daily sodium to less than 2,300 mg (Tolerable Upper Intake Level) for adolescents and adults of all ages • African-Americans, persons with hypertension, diabetes or kidney disease, or ages 51 and older should reduce intake to 1,500 mg/day or less • “Adequate Intake” levels recommended are 1,000 mg for ages 1-3, 1,200 mg for ages 4-8, 1,300 mg for ages 51-70 and 1,200 mg for age 71 and older

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