MEAT PRODUCT FORMULATION DEVELOPMENT

The Important Parameter

Product Shrinkage

Batch Size

Federal Regulation

Meat Product Formulation

For desirable protein level
% P = (100 - %F - %AW - %NM)/5

For added water
Added water = batch size - WLM - WFM - WAS

For weight appropriate of finished product WFP = (batch size)(yield)

Product equations
% Fat in finished products
(WLM)(% fLM) + (WFM)(% fFM) = (WFB)(% fFP)
% Protein in finished products
(WLM)(% PLM) + (WFM)(% PFM) = (WFB)(% PFP)

Ingredients

1. Muscle

2. Fat

3. Curing agents

4. Flavoring agents

5. Non protein additives

6. Non meat protein additives

Sarcoplasmic protein

Protein soluble

Soluble at ionic strength and neutral pH.

Glycolytic enzyme, Creatine kinase and Myoglobin.

Myofibrillar protein

Function

Myosin and Actin, causing acto-myosin complex

Stromal protein

Collagen and Elastin

Function

Don't heat-coagulate

Can't bind meat pieces together

Function

Poor cohesion

Less in set gelation process

Heat denaturation affects to color

Salt soluble protein

Able to bind meat pieces together

Able to form a stable emulsion

Extraction

Factor

The state of rigor development

Ionic strength and pH

Temperature

Storage

High pressure

Miscellaneneous physical factors

Improve palatability

Bologna and sausages

Consumers need low fat products

Salt (NaCl)

Pickle cure

Nitrite

Curing color

Retard Cl. botulinum

Give special flavor

Excessive use = nitrosamine (carcinogen)

Sodium ascorbate and erithorbate

Reducing agent
reduce nitrite to nitric oxide

Stable red color

Sugar

Improve taste

Reduce water loss

Skin-color forming agent

Phosphate

Improve texture and WHC

Increase the amount extractable protein

Spice

Antioxidant

Anti-bacterial agent

Binder and Extender

Improve emulsion stability

Improve flavor

Improve yield

Reduce cost

Improve yield

Increase pH

Natural flavoring agent

Spice and herb
ex. Basil, Cloves, Thyme and Spice blend.

Synthetic flavoring agent

Meat flavor

Flavor enhancer

Flavor from smoking

Functional properties

Water

Salt

Curing process

Nitrate/nitrites

Flavor

Antioxidant
ex. BHA, EDTA and Ascorbic acid

Spice and herb

Flavor enhancer

Smoke

Antimicrobial
ex. Nitrate/nitrite, Lactic acid and Sorbate

Whey protein

Whey protein concentrate
(WPC)

Whey protein isolate (WPI)

It is drained off of the coagulated cheese curd during cheese making.

Composition

It is white to cream in color and clean flavor.

Higher protein content and lower lactose content.

It is white to light cream in color and clean flavor.

Protein

ꞵ-Lactoglobulin

ɑ-Lactalbumin

Fat

Mineral

Lactose

Used in emulsification, foaming and fat and flavor binding capacity.

Soy protein

Full-fat soy flovor

Defatted soy flour

Soy protein concentrate (SPC) contains 65-72% protein content.

Soy protein isolate (SPI)
contains 90-92% protein content.

Effect of intrinsic physicochemical characteristics

Sorption

Solubility

Film formation

Pajaree Theerawongsakul 5910445278