Non-Meat Ingredients

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Non-Meat Ingredients

• Lynn Knipe
• Animal Sciences 555.02
• Ohio State University

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Water

• product temperature control (cold/ice)
• extract proteins
• dissolve and disperse dry ingredients
• lower product costs
• compensates for cooking losses

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Water

• Potential problems
• hard water and water- holding capacity
• 25 grains Ca- threshold for WHC of injected
  hams.

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Salt

• brine strength for extracting proteins
• 7 ideal
• salt / salt water
• flavor shelf life
• purity (rock salt vs. high purity evaporated
  salt) not a factor in cooking yields
  of injected hams.

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Phosphates

• Most increase pH
• Most increase WHC
• Antioxidant - chelates cations (Fe, Ca,
  etc.)
• Na and K salts - 0.5
• Soapy flavors color problems

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Phosphate Types

• TetraNapyro - v. alkaline, but hard to
  dissolve
• Natripoly alkaline, most commonly used type.
• Nahexameta - neutral
• Tripoly hexameta- brines
• Naacid pyro - cured color

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Inorganic Phosphate Names and Structures
Orthophosphates (Monophosphates)
Pyrophosphates (Diphosphates)
Tripolyphosphates
Hexametaphosphates (Polyphosphates)
1 2 3 n
Courtesy of Budenheim
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Hygroscopicity of Inorganic Phosphates

• K salts gt Na salts
• Hexameta gt NaCl
• Tripoli and Pyro lt NaCl

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Poorly Dissolved Phosphates

• Causes cloudy solutions crystal formation
• Need more time to get WHC benefit.

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Phosphates settled out during overnight
storage.
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When making injection solutions, phosphates
need to be fully dissolved (water clear)
before you add salt and other ingredients.
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Sodium nitrite

• cured color and flavor
• pro- and antioxidant
• prevents botulism

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Sodium nitrite

• restricted levels
• 156 ppm max.
• bacon 120 ppm max.
• reaction faster with acidic reducing
  conditions, absence of air

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Left Meat chopped without nitrite
Right Meat chopped with nitrite
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Sodium Erythorbate

• not made from earth worms
• cure accelerator, reducing agent
• sodium ascorbate has same activity and can be
  labelled as Vitamin C activity.
• required only in bacon at 550 ppm

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Antioxidants

• butylated hydroxyanisole, BHA
• butylated hydroxytoluene, BHT
• tertiary butyl hydroquinone (TBHQ)
• propyl gallate, malic acid
• Restricted levels
• 0.01 fat - fresh sausage
• 0.03 fat - dry sausage

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Ingredients with Antioxidant Capabilities

• phosphates nitrite
• Natural cloves, cinnamon, sage, allspice,
  nutmeg, mace, rosemary, paprika, dried plums,
  grape seed extract, green tea extract, pepper,
  capsicum

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Sweeteners

• Sucrose (cane or beet) - non- browning, but will
  caramelize.
• Dextrose browns, often used for
  fermentations, 74 as sweet as sucrose.

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Sweeteners

• Corn syrup (70 solids) and CSSolids -
  caramelizes, no use level restriction, 35- 60
  as sweet as sucrose.
• the higher the DE, the higher the sweetness.
• the higher the DE, the lower the water-binding
  capacity.
• used to reduce water activity in dried products.

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Browning vs. Sweetness
Courtesy, Tom Katen, Cargill Ingredients
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Functional Properties
STARCH MALTODEXTRINS CORN SYRUP SOLIDS
DEXTROSE EQUIVALENT (DE)?
0 5 10 15 18 20 25 36
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Cold Water Solubility Moisture Retention Sweetness
Viscosity or Body Browning Control Hygroscopicity
Courtesy, Tom Katen, Cargill Ingredients
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Sweeteners

• Sorbitol - non-browning, improves peelability,
  used in foodservice links (using a roller
  grill), 60 as sweet as sucrose, limited to
  2, not permitted with CSS/CS

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The browning effect of long term holding of
products on a roller grill (below).
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Antimicrobial Agents

• 2-3 Lactate
• 0.25 Diacetate
• Synergism if combined w/lactates
• Flavor problems if higher
• 1 Buffered sodium citrate and sodium diacetate
  
• Lauric arginate sprayed into RTE packages
  before sealing.

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Antimicrobial Agents

• Bacteriosins
• Nisin pediocin
• Acidified sodium chlorite
• Acidic calcium sulfate
• Sorbate, benzoate propionate
• Ozone
• generated on-site

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Antimicrobial Agents

• Phosphates - hexameta
• Spices
• Liquid smoke
• Electrolyzed oxidizing water
• generated on-site

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Binders Extenders

• Starches
• native modified
• potato - gel temp./cook temp.
• 3 1/2 limit (WHC)
• Carrageenans (Kappa)
• 1.5 in hams
• 149ºF to dissolve
• sliceability

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Binders Extenders

• Flours
• higher protein content
• lower WBC
• pasty flavor, if not fully cooked
• Dried plums
• texture juiciness enhancer, natural,
  anti-microbial, antioxidant, sweetener,
  fat/meat replacer

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Non-Meat Proteins

• Soy isolate
• 90 protein - 2 restriction
• salt is detrimental to hydration
• Soy concentrate
• 70-90 (85) protein
• flavor problems
• Soy flour - TVP
• 50-70 (65) protein
• Chemical hazard - allergen

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Non-Meat Proteins

• Milk proteins
• Caseinate - binds fat heat stable
• Whey proteins - add with fat
• Ca-reduced NFDM - good binder, softens liver
  flavor, half caseinate
• Chemical hazard - intolerances

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

• Plasma
• 2 in sausage (1.5 in whole muscle)
• flavor problems
• spray-dried sensitive to heat age

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Animal Proteins

• Mechanically Separated Poultry (MSP)
• good texture, with minimal meat
• doesnt bind water well
• store frozen for lt 4 months
• MSBeef/Pork
• bone particle size

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Mechanically Separated Pork being made from pork
bones.
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Acidulants

• Encapsulated citric acid glucona delta
  lactone (GDL)
• simulates fermentation
• Sodium acid pyrophosphates
• cure accelerator

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Mold Inhibitors

• Propyl paraben
• 3.5 solution for soaking casings
• Potassium sorbate
• 10 solution for soaking casings

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