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