CATEGORIES OF PROCESSED MEAT PRODUCTS

When viewing meat products of various size, shape and colour in butcher shops or meat sections of supermarkets, there appears to be is a great variety of such products with different taste characteristics. In some countries there may be several hundred different meat products, each with its individual product name and taste characteristics.

At a closer look, however, it turns out that many of the different products with different product names have great similarities. This issue can be even better understood and becomes more transparent when the processing technologies are analyzed. Based on the processing technologies used and taking into account the treatment of raw materials and the individual processing steps, it is possible to categorize processed meat products in six broad groups.

Table 5: Meat products grouped according to the procesing technology applied

Based on the grouping the meat products and their processing technologies are described in detail in the respective chapters (page 103, 115, 127, 149, 171, 221). Hereunder, a definition of each group is given:

Fresh processed meat products

Definition

These products are meat mixes composed of comminuted muscle meat (Fig. 125, 126, 127), with varying quantities of animal fat. Products are salted only, curing is not practiced. Non-meat ingredients are added in smaller quantities for improvement of flavour and binding, in low-cost versions larger quantities are added for volume extension. All meat and non-meat ingredients are added fresh (raw). Heat treatment (frying, cooking) is applied immediately prior to consumption to make the products palatable. If the fresh meat mixes are filled in casings, they are defined as sausages (e.g. frying sausages). If other portioning is customary, the products are known as patties, kebab, etc. Convenience products, such as chicken nuggets (see page 190), have a similar processing technology and can also be included in this group. In contrast to the rest of the group, chicken nuggets etc. are already fried in oil at the manufacturing stage during the last step of production.

Fig. 125: Fresh raw beef patties	Fig. 126: Fried fresh sausages (left) patties (right)	Fig. 127: Chicken nuggets and beef

Cured meat cuts

Entire pieces of muscle meat and reconstituted products

Definition

Cured meat cuts are made of entire pieces of muscle meat and can be sub-divided into two groups, cured-raw meats (Fig. 128) and cured-cooked meats (Fig. 129). The curing for both groups, cured-raw and cured-cooked, is in principle similar: The meat pieces are treated with small amounts of nitrite, either as dry salt or as salt solution in water.

The difference between the two groups of cured meats is:

• Cured-raw meats do not undergo any heat treatment during their manufacture. They undergo a processing period, which comprises curing, fermentation and ripening in controlled climatized conditions, which makes the products palatable. The products are consumed raw/uncooked.
• Cured-cooked meats, after the curing process of the raw muscle meat, always undergo heat treatment to achieve the desired palatability.

Fig. 128: Cured-raw ham

Fig. 129: Cured-cooked products

Raw-cooked meat products

Definition

The product components muscle meat, fat and non-meat ingredients which are processed raw, i.e. uncooked by comminuting and mixing. The resulting viscous mix/batter is portioned in sausages or otherwise and thereafter submitted to heat treatment, i.e. “cooked”. The heat treatment induces protein coagulation which results in a typical firm-elastic texture for raw-cooked products (Fig. 130, 131). In addition to the typical texture the desired palatability and a certain degree of bacterial stability is achieved.

Fig. 130: Viennas, hotdogs

Fig. 131: Sausages and meat loaf of the raw-cooked type

Precooked-cooked meat products

Definition

Precooked-cooked meat products contain mixes of lower-grade muscle trimmings, fatty tissues, head meat, animal feet, animal skin, blood, liver and other edible slaughter by-products. There are two heat treatment procedures involved in the manufacture of precooked-cooked products. The first heat treatment is the precooking of raw meat materials and the second heat treatment the cooking of the finished product mix at the end of the processing stage. Precooked-cooked meat products are distinguished from the other categories of processed meat products by precooking the raw materials prior to grinding or chopping, but also by utilizing the greatest variety of meat, animal by-product and non-meat ingredients (Fig. 132, 133, 134).

Fig. 132: Blood sausage	Fig. 133: Liver pate	Fig. 134: Corned beef in cans

Raw-fermented sausages

Definition

Raw-fermented sausages are uncooked meat products and consist of more or less coarse mixtures of lean meats and fatty tissues combined with salts, nitrite (curing agent), sugars and spices and other non-meat ingredients filled into casings. They receive their characteristic properties (flavour, firm texture, red curing colour) through fermentation processes. Shorter or longer ripening phases combined with moisture reduction (“drying”) are necessary to build-up the typical flavour and texture of the final product. The products are not subjected to any heat treatment during processing and are in most cases distributed and consumed raw (Fig. 135, 136).

Fig. 135: Raw-fermented sausages

Fig. 136: Naem, a fermented product from South-East Asia

Dried meat products

Definition

Dried meat products are the result of the simple dehydration or drying of lean meat in natural conditions or in an artificially created environment (Fig. 137, 138). Their processing is based on the experience that dehydrated meat, from which a substantial part of the natural tissue fluid was evaporated, will not easily spoil. Pieces of lean meat without adherent fat are cut to a specific uniform shape that permits the gradual and equal drying of whole batches of meat. Dried meat is not comparable to fresh meat in terms of shape and sensory and processing properties, but has significantly longer shelf-life. Many of the nutritional properties of meat, in particular the protein content, remain unchanged through drying.

Fig. 137: Biltong from Southern Africa

Fig. 138: Meat floss (beef, chicken) from East and SE-Asia

Source: http://www.fao.org/

SEASONINGS USED IN MEAT PROCESSING

Seasonings are normally parts of plants which flavour food. The trade in and the processing of spices has developed into an important support industry for food processing enterprises in order to meet consumer preferences. Mixtures of seasonings were developed in order to serve as flavouring agents for various meat products. Natural spices, herbs and vegetable bulbs are the main groups of seasonings and are described hereunder.

Natural spices

The term “natural spices” includes dried rootstocks, barks, flowers or their parts and fruits or seeds of different plants. The most important natural spices used in processed meat products arepepper, paprika, nutmeg, mace, cloves, ginger, cinnamon, cardamom, chilli, coriander, cumin and pimento. The most common natural spice in sausage making is pepper. Spices are mainly used in the ground form with particle sizes from 0.1 to 1 mm.

Fig. 113: Origin of natural spices

Herbs

Herbs are dried leaves of plants grown in temperate climates. The major herbs used in processed meat products are basil, celery, marjoram, oregano, rosemary and thyme.

Vegetable bulbs

The main natural seasonings originating from vegetable bulbs and used in processed meat products are onions and garlic.

Extracts

Natural spices are often contaminated with high numbers of microorganisms, in particular spores, due to their production process. This may become a problem for the stability of the meat products. The microbial load of spices can be reduced by irradiation or fumigation. Such treatments are not allowed everywhere. Another option is the use of spices extracts. Extracts are produced by separating the flavour-intensive fractions through physico-chemical procedures (e.g. steam distillation) which results in germ-free flavouring substances. Extracts are preferably used in viscous liquid or oily form. Due to the absence of microorganisms, extracts are specifically recommended for the production of microbiologically sensitive processed meat products, such as cured-cooked hams or cured-cooked beef cuts.

Procession and handling

Most spices used in meat processing are milled or ground. The milling method used affects the quality of the spices. Spices are normally cold-milled at low temperatures. The raw spices are deep-frozen thus avoiding the loss of oleoresins, aqua-resins and essential oils, which are the active flavour components.

• Spices (whole or ground, natural or extractives) should always be kept in a cool, dark and dry place.
• They must be stored in tightly sealed containers or bags to avoid loss of flavour.
• For processing purposes, spices should only be removed from the storage container using a spice spoon. Under no circumstances should spices be removed by hand as the adhering moisture and germs will lead to contamination, loss of flavour and clotting of the dry mixes.
• For all production, spices should be added by exact weight in order to standardize flavour and taste of the product.
• Products, which are consumed hot should be spiced mildly, as in the hot product higher amount of flavouring agents (oleoresins, aqua-resins and essential oils) will be released.
• If spices are added to a product mix under high temperature, the seasoning should be strong. In case of cold consumption of this product less spice will be released and taste and flavour will be weak if there is not enough seasoning.

Table 3: Common Seasonings used in processed meats

Description and origin		Uses (in gram per 1 kilo of product)
A.	SPICES
	Black/white pepper Fruits seed	Used in a variety (almost all) meat products 1–2.5 g / 1 kg.
	Paprika (Fruit seed)	Used in frankfurters, minced specialties and other products. Sometimes used as a colouring agent. 1-5 g / 1 kg.
	Chilli (Fruit seed)	For spicy products
	Pimento (Fruit seed)	It has an aroma similar to a mixture of nutmeg, cinnamon and cloves. Used in a variety of sausage products. Sometimes used as a partial replacement for black pepper in frankfurters and some smoked products. 0.3-3.0 g / kg
	Mace (Flower)	Used in liver sausages, frankfurters and bologna and similar. 0.4-1.0 g / kg
	Ginger (Rhizome) (Root)	Used in frankfurters and similar products. 0.3-0.5 g / kg
	Nutmeg (Fruit seed)	Used in bologna and minced ham sausages, frankfurters, liver sausage and gelatinous meat mixes. 0.3-1.0 g / kg
	Clove (Flower)	Used in bologna, gelatinous meat mixes and in blood and liver sausage. 0.3-0.5 g / kg
	Cinnamon (Bark)	Astringent and sweet, used in some countries in mortadella and bologna sausage. 0.1-0.2 g / kg
B.	AROMATIC SEEDS
	Cardamom	Rapid loss of aromatic constituents during storage. Used in liver sausage and gelatinous meat mixes. 0.3-5.0 g / kg
	Celery seed	Used in fresh pork sausages. 0.3-2.0 g / kg
	Coriander seed	Contains about 13% of fatty matter and a trace of tannin. It is used in frankfurters, minced ham, luncheon meat. 0.3-1.0 g / kg
	Cumin	Used for meat specialties with distinct flavour. 0.2-0.3 g / kg
C.	CONDIMENTAL HERBS
	Marjoram Thyme	Used in liver and white raw-cooked sausages and gelatinous meat mixes. 0.5-2.0 g / kg
D.	CONDIMENTAL VEGETAB.
	Onion (Bulb)	Used in liver sausage, gelatinous meat mixes, meat loaves. Sometimes replace garlic. 2.0-10.0 g / kg
	Garlic (Bulb)	Used in many types of raw-cooked sausages. 0.1-0.2 g /kg

Fig. 114: Selected seasonings used in meat processing

White, black and green peppercorns		Ground coriander and coriander seeds
Ground and whole nutmed	Ground mace and blades	Ground allspice and allspice berries
Cinnamon stick, quills and ground	Cayenne pepper	Whole and ground cloves

Source: http://www.fao.org/

SOY FOR MEAT, POULTRY, SEAFOOD AND MEAT ANALOGS

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NON-MEAT INGREDIENTS FOR MEAT INDUSTRY

Categories of non-meat ingredients

Along with the main components meat and animal fat, a wide range of substances of non-meat origin are used as ingredients in processed meat products. Some of them are absolutely necessary, such as salt and spices. Others are used for specific products.

Fig. 85: Store room for non-meat ingredients

One way of categorizing non-meat ingredients is by source (Fig. 86). They are either

• chemical substances or
• of plant origin or
• of animal origin (examples see a, b and c on page 63).

Fig. 86: Sources of non-meat ingredients

Other classification criteria for non-meat ingredients are, whether they are additives or full foods (“food by itself”) or whether they have functional properties or not.

Additives (Fig. 87 right) are usually substances, which are not normally consumed as food by itself, but which are added to develop certain technological and quality characteristics (for examples salt, curing agents, spices, water binding and gelation enhancing substances). In contrast, vegetables, flours, eggs, etc. (Fig. 87 left) could be considered as full food ingredients.

Fig. 87: Nature of non-meat ingredients

Most ingredients are functional, which describes their ability to introduce or improve certain quality characteristics. The functional properties of ingredients include their impact on:

• taste
• flavour
• appearance
• colour
• texture
• water binding
• counteracting fat separation
• preservation

Ingredients which are solely functional without any other effect such as filling or extending the volume of the product, are normally used in small amounts (e.g. common salt 1,5-3%, nitrite 0.01-0.02%, phosphates 0.05-0.5%, ascorbic acid 0.03%, isolated soy protein or non-fat dried milk proteins 2%) (Fig. 88, 89 right).

Fig. 88: Example of effect of functional ingredients
Meat loaf cut, left with curing colour, centre without colour, right with artificial colour

The criteria for the utilization of functional non-meat ingredients are:

• safe for consumers, and
• improve of processing technology and/or sensory quality of the products.

In contrast to the exclusively functional substances, there is another group of ingredients that are not primarily intended for change of appearance or quality improvements but serve to add volume to the meat products. They are called meat extenders and fillers. Their main purpose is to make meat products lower-cost. Meat extenders and fillers include cereals, legumes, vegetable, roots and tubers and are used in larger quantities, on average between 2 and 15% (Fig. 89 left and center).

Fig. 89: Type of non-meat ingredients

Meat extenders are primarily plant proteins from legumes, with soybeans as the major source. TSP (Textured Soy Protein, see page 80) is the most common soy bean extender. These cheaper plant proteins “extend” the more expensive meat proteins, resulting in acceptable overall protein contents of lower cost meat products. Extenders are added in sizeable amounts that increase the bulk of the meat products, but this may also alter their quality. From animal protein sources, whole milk and eggs can be considered as meat extenders. In some countries, replacement of meat by fish is gaining popularity resulting in fish products which may be meat and fish mixes or entirely made of fish materials, e.g. “fish viennas”, made using the same technology and process as viennas made of meat (Fig. 90).

 

Fig. 90: Fish sausage 
Fillers are also mostly plant substances, low in protein and high in carbohydrates such as cereals, roots, tubers and vegetables and some refined products such as starches and flours. Pure meat products are very low in carbohydrates. Hence the addition of carbohydrate-rich substances is not an “extension” of the protein mix, but some new components “fill-up” the product volume. Apart from their volume-filling capacity, some fillers, in particular starches and flours, are also used for their capability to absorb extensive quantities of water.

Extenders and fillers are not standard ingredients in processed meats, in fact high quality products are often manufactured without them. But they are useful tools in cost reduction enabling the manufacture of lower-cost but still nutritive meat products. Such products are particularly suitable to supply valuable animal proteins in the diets of consumers who cannot regularly afford expensive meat and meat preparations (see page 195).

As another definition for specific non-meat ingredients, the term binder is used for substances of animal or plant origin, which have a significant high level of protein that serves for both water and fat binding. Such substances include high-protein soy, wheat and milk products, such as soy isolate, wheat gluten, milk protein (caseinate). They are not extenders in the first place due to the low quantities added (approx. 2%), but act through their high quality proteins that are instrumental in water binding and protein network structuring. On the other hand, some substances with little or no protein level, like starches and flours mentioned above under “fillers”, can bind water and fat by means of physical entrapment and could also be considered “binders”.

The above aspect illustrates that clear definitions in the wide range of non-meat ingredients are difficult to establish. While most substances have one dominating effect, there are in many cases also desirable side effects that, however, complicate their clear grouping. Even those substances like textured vegetable protein/TVP, which are primarily intended for non-functional purposes, namely meat extension, have a water binding effect, which qualifies them also as moderately functional. Also soy isolates or dried milk powders, which are used as binders, also have a slight extension effect as the amounts added (approx. 2%) moderately increases the protein level. Most substances have double or even multiple effects.

Therefore, in order to provide an overview of the most common substances used as non-meat ingredients, they are listed hereunder according to their origin, namely chemical (a) or of animal (b) or plant origin (c):

a) Chemical substances used as ingredients

There are various chemical substances approved for the different kinds of food processing, but in the specific case of meat processing the number of approved chemical substances is rather limited in most countries. The following are of significance:

• Salt (for taste, impact on meat proteins, shelf-life)
• Nitrite (for curing colour, flavour, shelf-life)
• Ascorbic acid (to accelerate curing reaction)
• Phosphates (for protein structuring and water binding)
• Chemical preservatives (for shelf-life)
• Antioxidants (for flavour and shelf-life)
• Monosodium glutamate MSG (for enhancement of flavour)
• Food colouring substances (synthetic and of plant origin)

Chemical additives have exclusively functional properties, they are used in small amounts usually below 1% (with nitrate as low as 0.05%). Only salt is in the range of 2% (with up to 4% in some fermented dried products).

b) Non-meat ingredients of animal origin

Ingredients of animal origin are not commonly applied but may be useful for specific meat preparations. They all have functional properties (except whole milk), in particular improvement of water binding and prevention of fat separation during heat treatment. Apart from their functional properties, some of them can also be considered meat extenders, as mentioned below.

• Milk caseinate (90% protein; used in small quantities (2%); have functional water and fat binding properties)
• Whole milk or non-fat dried milk (=skim milk) (sometimes used in indigenous meat preparations as a protein extender)
• Gelatine (binding properties and meat extender)
• Blood plasma (predominantly binding properties)
• Eggs (extender and binding ingredient for meat pieces and fried sausages)
• Transglutaminase^* (exclusively binding properties)

c) Ingredients of plant origin

All spices (see page 83) are of plant origin. They are predominantly functional and used in small quantities to provide or add flavour and taste to meat products.

---

^*) Natural substance in animal organisms, but now produced synthetically.

Another group of predominantly functional substances of plant origin with high protein content are used as binders (see page 80) to increase water binding and fat retention, in particular in intensively heat treated products (see page 158). The most commonly used substances are

• isolated soy protein (90% protein) and
• wheat gluten (80% protein)

and, less importantly, protein isolates from other legumes.
A third group of ingredients of plant origin are used as meat extenders (if rich in proteins) or fillers (if rich in carbohydrates) for meat product and sausage formulations. The purpose is to replace expensive meat for lower- or medium-grade products by cheaper ingredients of plant origin for cost reduction and volume increase.

Meat extenders / Plant products with high protein content are

• Soy flour (50% protein)
• Soy concentrate (70% protein)
• Other food legumes (beans, peas, lentils), used for special products only.

Fillers / Carbohydrate products with low protein content (usually added in quantities of 2%-15%, some of them – in particular roots and vegetable – up to 50%). These are the typical fillers. Apart from cost reduction and adding to volume, some flours and starches belonging to this group of fillers also act to some extend as binders. This property serves important functions such as increasing water binding for more juiciness or fat binding for improved texture.

• Cereal flours from wheat, rice and corn
• Starches from wheat, rice, corn, potato and cassava
• Breadcrumbs
• Rusk (derived by mixing and baking wheat flour)
• Cereals to be added without milling, e.g. rice, corn
• Roots and tubers, e.g. cassava, sweet potato
• Vegetable and fruits, e.g. onions, bell pepper, carrots, green vegetables, bananas
• Polysaccharides (Hydrocolloids):
• Carrageenan (is the only hydrocolloid product of this group popular in meat processing, added in quantities of max. 1%, improves sliceability and cohesiveness). The substance can be considered both binder and filler. (INFORMATION SOURCE: http://www.fao.org)

Product Line

Our main products are food ingredients. All of our products are made from NON-GMO soy beans planted in China.They are processed according to international Quality Management Standard ISO9001. Our facilities and products are HACCP approved, Kosher, Halal Certified. 

Main Products: 

1. Isolated Soy Protein. 
2. Soy Protein Concentrate.
3. Textured Soy Protein.
4. Soy Fiber. 
5. Carrageenan. 
6. Breadcrumb. 
7. Seasoning. 
8. Tampura Butter Mix.
9. Margarine.

Isolated Soy Protein (Emulsion Type)

Soy Protein Isolated application:

Meat products

In the higher grade of meat to add Soy Protein Isolated, not only to improve the meats texture and increase the flavor, but also increase the protein content, enhanced vitamins. Because Soy Protein Isolated function is strong, the amount of 2 to 5% water can play, Paul grease, gravy to prevent segregation, improve quality, improve the taste of the role. The isolated protein injection into the ham as the meat in, and then processed meat, the rate can be increased to 20%. Protein isolate for fish cakes, fish roll or fish sausages, it is desirable with 20 to 40% of the fish.

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