Ingredients in Meat Products: Properties, Functionality and Applications

421 Pages·2009·3.39 MB·English

by  Joseph G. Sebranek (auth.)

Ingredients in Meat Products
Rodrigo Tarté
Editor
Ingredients in Meat Products
Properties, Functionality and Applications
iv
Editor
Rodrigo Tarté, Ph.D.
Meat Science Research
Research, Development & Quality
Kraft Foods Inc.
910 Mayer Avenue
Madison, Wisconsin 53704
USA
ISBN: 978-0-387-71326-7 e-ISBN: 978-0-387-71327-4
DOI: 10.1007/978-0-387-71327-4
Library of Congress Control Number: 2008939885
© Springer Science + Business Media, LLC 2009
All rights reserved. This work may not be translated or copied in whole or in part without the written
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Printed on acid-free paper
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v
Preface
There is little doubt that today’s food industry is faced with a rapidly changing
market landscape. The obvious need to continue to provide consumers with
nutritious, delectable, safe, and affordable food products which are also profitable
for food manufacturers, as well as the ongoing challenge of ensuring the delivery
of adequate nutrition to hundreds of millions of disadvantaged people around the
world, appears – at least as much as, if not more than, ever – to be at odds with
the challenges posed by soaring energy and food commodity prices; fast-paced
changes in consumer demographics, habits, and preferences; and the continual need
to stay ahead of current and emerging food safety issues. In addition to this, the
present ubiquity in the industry of terms such as functional foods, nutraceuticals,
low sodium, low fat, clean label, minimal processing, and natural – to name a
few – underscores yet a different dimension of the challenges faced by food
processors today.
On the other hand, however, the solutions of many of these challenges may,
concurrently, present the food industry with unique and exciting opportunities. The
processed meat industry, despite its long history and tradition, is certainly not
exempt from having to face these modern challenges, nor excluded from realizing
the promises of the opportunities that may lie ahead. Fortunately, at the same time
as the market landscape has been changing, the technological landscape has contin-
ued to evolve and advance as a result of continuous scientific breakthroughs and
innovations in the areas of process and ingredient technology. If the meat processing
industry is to successfully address the issues it faces now and in the future, and if
its product offering is to remain relevant to twenty-first century consumers, it must
take advantage of these latest technological advances by adequately understanding
their fundamental underlying scientific principles and translating them into real,
cost-effective solutions to consumers’ needs and wants.
With this in mind, Ingredients in Meat Products: Properties, Functionality and
Applications aims to present the most up-to-date information regarding nonmeat
ingredients and their utilization in the manufacturing of processed meat products,
and to do so in a way that is both comprehensive and practical. As the subtitle
indicates, emphasis has been placed on helping the reader attain a fundamental
understanding of: (1) the properties of each of these groups of ingredients, as we
understand them today; (2) how these properties affect their functionality in meat
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vi Preface
systems; and (3) how to take advantage of the ingredients’ functional properties to
maximize their application in real-life situations.
The volume discusses all the major types of ingredients used in processed meat
products today, and does so both in the context of the ingredients’ traditional uses, as
well as, when applicable, in the context of their more novel - and in many instances
commercially unexploited – applications. It draws on the individual knowledge and
expertise of 20 contributors who, collectively, bring with them a diversity of back-
grounds and experiences – half of them being from academia and half from industry,
and representing five different countries of North America and Europe.
This book is intended as a primary reference on the subject for university, industry,
and government meat science researchers; graduate and undergraduate students
with an interest in the topic; and meat and food industry product development, quality,
production and marketing personnel. It is my hope that it will make a significant
contribution to the science and practice of meat processing by becoming a useful
tool that the industry can use to successfully undertake and overcome the challenges
of the twenty-first century.
This book, like all others, did not just happen. Many people were involved in
helping me transform this project from a rough idea into the book you are reading
right now. First and foremost, I express my most sincere appreciation to the 19
other authors and co-authors who partnered with me in this effort. They all saw the
project’s potential from the beginning and I am grateful to them for agreeing to
enrich it with their knowledge and perspectives. Gratitude is also expressed to all
those who served as reviewers of the individual chapters.
Very special thanks go to the management of the Research & Development
organization of Kraft Foods Inc. for their continuous support of this endeavor.
Many of my other colleagues at Kraft were also most helpful, encouraging, and
supportive, especially my co-workers in the Kraft Meat Science Research Group.
My wife, Mercedes, and kids, Daniel and David, have sacrificed the most during
this project. For much too long, the one constant of most of their weekends (and
many a weeknight) was the sight of their husband and father sitting in front of a
laptop computer for hours at a time working on the “meat ingredient” book. And,
despite that, they still eat hot dogs! You guys are the best and I love you!
Finally, I thank the publishers for their encouragement, advice, and patience, and
in particular my editor, Susan Safren, who was the first to encourage me to embark
on this adventure.
Rodrigo Tarté
Contents
1 Basic Curing Ingredients ....................................................................... 1
Joseph G. Sebranek
2 Starches ................................................................................................... 25
Ghislaine Joly and Björn Anderstein
3 Nonstarch Hydrocolloids ....................................................................... 57
James W. Lamkey
4 Fiber ........................................................................................................ 83
Jon M. Bodner and Jürgen Sieg
5 Plant Proteins ......................................................................................... 111
William Russell Egbert and C. Tony Payne
6 Dairy Proteins ......................................................................................... 131
Youling L. Xiong
7 Meat-Derived Protein Ingredients ........................................................ 145
Rodrigo Tarté
8 Enzymes .................................................................................................. 173
C. Tony Payne
9 Spices, Seasonings, and Flavors ............................................................ 199
Peter M. Brown
10 Smoke Flavor .......................................................................................... 211
Jeffrey J. Rozum
11 Fermentation and Acidification Ingredients ....................................... 227
Frédéric Leroy and Luc De Vuyst
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viii Contents
12 Coating Ingredients................................................................................ 253
Susana M. Fiszman
13 Antioxidants............................................................................................ 291
Ingolf U. Grün
14 Antimicrobial Ingredients ..................................................................... 301
Catherine A. Simpson and John N. Sofos
15 Alternative Curing Systems .................................................................. 379
Jeffrey J. Sindelar and Terry A. Houser
Index ................................................................................................................ 406
Contributors
Björn Anderstein, Dipl.
Technical Service, National Starch Food Innovation, Hamburg, Germany
Jon M. Bodner
Applications & Market Development, J. Rettenmaier USA LP, Schoolcraft,
Michigan, USA
Peter M. Brown, M.S.
Technical Services, A.C. Legg Inc., Calera, Alabama, USA
Luc De Vuyst, Ph.D.
Research Group of Industrial Microbiology and Food Biotechnology (IMDO),
Department of Applied Biological Sciences and Engineering, Vrije Universiteit
Brussel, Brussels, Belgium
W. Russell Egbert, Ph.D.
Protein Applications Research, Archer Daniels Midland Company, Decatur,
Illinois, USA
Susana M. Fiszman, Ph.D.
Departamento de Conservación y Calidad de los Alimentos, Instituto de
Agroquímica y Tecnología de Alimentos (CSIC), Paterna (Valencia), Spain
Ingolf U. Grün, Ph.D.
Food Science Program, University of Missouri, Columbia, Missouri, USA
Terry A. Houser, Ph.D.
Department of Animal Sciences and Industry, Kansas State University,
Manhattan, Kansas, USA
Ghislaine Joly, Ph.D.
Lamb Weston, ConAgra Foods, Inc. – Lamb Weston, Richland, Washington, USA
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x Contributors
James W. Lamkey, Ph.D.
Symrise Inc., Teterboro, New Jersey, USA
Frédéric Leroy, Ph.D.
Research Group of Industrial Microbiology and Food Biotechnology (IMDO),
Department of Applied Biological Sciences and Engineering, Vrije Universiteit
Brussel, Brussels, Belgium
C. Tony Payne, Ph.D.
Global Meat Applications, Archer Daniels Midland Company, Decatur, Illinois,
USA
Jeffrey J. Rozum, M.S.
Red Arrow International, LLC, Manitowoc, Wisconsin, USA
Joseph G. Sebranek, Ph.D.
Departments of Animal Science and of Food Science & Human Nutrition, Iowa
State University, Ames, Iowa, USA
Jürgen Sieg, Dipl.
Food Division, J. Rettenmaier & Söhne GmbH + Co KG, Rosenberg, Germany
Catherine A. Simpson, M.S.
Center for Meat Safety & Quality, Department of Animal Science, Colorado State
University, Fort Collins, Colorado, USA
Jeffrey J. Sindelar, Ph.D.
Department of Animal Sciences, University of Wisconsin-Madison, Madison,
Wisconsin, USA
John N. Sofos, Ph.D.
Center for Meat Safety & Quality, Department of Animal Science,
Colorado State University, Fort Collins, Colorado, USA
Rodrigo Tarté, Ph.D.
Meat Science Research, Research, Development & Quality,
Kraft Foods Inc., Madison, Wisconsin, USA
Youling L. Xiong, Ph.D.
Department of Animal and Food Sciences, University of Kentucky, Lexington,
Kentucky, USA