We specialize in providing solutions for product and or process improvement, cost savings, import substitution and. Effect of incorporation of functional ingredients on. Pdf restructured meat products production, processing. Improving the quality of restructured and convenience meat. Choosing meat ingredients the saying garbage in, garbage out is very appropriate for restructured meat products. Restructured steak is sometimes made using cheaper cuts of beef such as the hind quarter or fore quarter of beef. Restructured meat products are prepared from meat parts which are preferably fresh and without the. The term restructured has the general meaning of binding smaller pieces of meat together to generally. Pork trimmings can be used based on their visual or chemical composition. The aim of the work was to study the development of restructured combined meat products from horse meat and mutton using the vegetable components of the goji berry and buckwheat flour as antioxidants to increase functionally technological characteristics and increase shelf lif.
Show full abstract a substitute for whole muscle in restructured poultry meat products. Health conscious consumers are much more interested in product with added health benefit. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to. These products have a texture more closely identified with an intact steak or chop than that of a ground product. Bacterial cultures are used in their manufacture to preserve the. Keeping this in mind, this study was undertaken to find out effective ingredient. Therefore, the addition of rc gel at an appropriate ratio 46% in this study positively affected the sensory properties of restructured ribbon.
Various aspects of interest relating o t product design and fat reducing strategy has been reported. Quality attributes and consumer acceptance of new readyto. Intermediate moisture and shelf stable meat products humectants basic processing techniques stability of intermediate moisture meats hurdle concept restructured meat products other popular meat products 7. Characterization of exudate proteins involved in binding meat pieces into a sectioned and formed beef steak. A comminute of meat in which has been incorporated the fibre of set protein is extruded through fine passages to form coherent strings, and these are aligned and compressed to form a restructured product which in the cooked state has a chewing texture resembling that of cooked natural meat. Advances during production, processing, preservation and.
Research of technology of restructured combined meat. Identify the pigments in meat and the changes that occur during heating and cutting. Explain the methods of meat cookery and the rationale for using each. The meat products are formed by mixing together brinetreated, essentially gristle free raw meat strips e. The numerous varieties of sausages necessitate several and slightly different processing procedures.
This volume was digitized and made accessible online due to deterioration of the original print copy. Myoglobin and related compounds discuss the factors determining meat quality. Meat and meat products are primary protein sources oostindjer et al. This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Color is an important characteristic of any raw meat product. Meat is either consumed as a component of kitchenstyle food preparations or as processed meat products. Shelf life evaluation of restructured chicken meat blocks. The thin slices used in the present invention are also to be distinguished from the chunks or cubes utilized in the restructured meat products of u. Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. There are also chapters on particular products such as restructured meat and fermented meat products. Eachchapter addresses raw materials, ingredients and additives,processing technology, main types of products, production data,particular characteristics and. Restructured meat an overview sciencedirect topics. Therefore, the development of new products and improvement of duck.
Excessive intake of meat products can cause diseases. Restructured meat products produced from such flakes tend to be too fine grained without much body or bite, being closer in consistency to products formed from ground meat than whole meat. Kaldarbekova m, uzakov y, chernukha i, kuznetsova o. Part one, technologies, begins with discussions on meat chemistry, biochemistry and. The government of indias goi food safety and standards authority of india fssai published a notification to invite comments from world trade organization wto member countries on its new draft standards for a wide range of meat products.
Restructured meat products could be an exce llent source for functional foods formulations at low price. In korea, meat product production increased by 211,109 tons in 2014 compared to 2010 180,640 tons. Meat science and applications compiles the most recent science, technology, and applications of meat products, byproducts, and meat processing. This authoritative and comprehensive book summarizes. Meat restructuring technology enables the production of valueadded meat products from low quality cuts and trimmings.
Microbial and other deteriorative changes in meat and their identification sources of microbial contamination of meat. Rather, it should be considered as a way to expand the potential for muscle foods in the market place. Restructured meat products food processing barnard health care. The complete technology book on meat, poultry and fish. The factors affecting the quality of restructured meat products including. This paper aims to evaluate the effects of inulin 3 per cent, chitosan 1 per cent and carrageenan 0. Us4728524a restructured meat products and methods of. After this period, the bonded meat is durable enough for normal slicing and packaging operations. Utilization of restructuring technology in the production. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Wof develops rapidly during refrigerated or frozen storage of precooked, partially cooked meat, raw meat products or meats in which the membranes are broken down such as in restructured and convenience meats, or meat packaged in high oxygen modified atmosphere packaging pearson and gray, 1983, love, 1988, clausen, 2004. Plates 9 and 11 show two of the fresh pork products made using the restructured pork concept.
It facilitates to develop more palatable products from different meats. Principles of meat processing the science of poultry and meat. In restructured meat products, several serious problems, i. Briefly, this license allows you to download the work and share. Identify meat cuts, grades, and the marketing process. Restructured meat products and methods of making same.
While the majority of this work addresses various meat products, such as sausages, canned meat, sectioned and formed meats, cured and smoked products, and restructured meat products, the volume also discusses operations and formulations. Once they go beyond the conception of a processed product, there were many advantages to restructured meat. Biology assignment help, restructured meat products, re s t r u c t u re d meat products restructuring technique is used for developing convenience products with texture in between intact steak and a comminuted product. Utilization of restructuring technology in the production of meat. The products were subjected to analysis for physicochemical, sensory and textural properties. The restructured meat product offers multiple benefits of economy, low fat and calorific value. Use of alginate to restructure meat products can influence color.
Handbook of meat and meat processing second edition book summary. After the ingredients are mixed with the meat pieces, the product is formed and chilled for a day to. The consumer market reacted negatively to the name restructured meat, though in a recessed market, were keen to see and try the product. Since there is no added sodium chloride or phosphates and uses commercial microbial transglutaminase mtgase as a binding agent, restructured meat products are considered. Restructured meat products are prepared from meat parts which are preferably fresh and without the addition of salt, phosphates andor enzymes before or during the restructuring process. The fish meat was massaged with the additives at 0. Until recently, sausages and other ground meat items represented the major developments in. Processed meat products, although in some regions still in their. Pdf effect of binders on the quality of a restructured. The additives used were nacl at three levels 0 control, 10 and 20 g kg. Pdf handbook of meat processing download read online. This article presents data on microbiology and shelflife of fresh lamb meat.
This result is favourable because the food industry aims to develop new products with low levels of sfas and higher contents of pufas to increase the nutritional value. Therefore, the results showed that the fatty acid profile and cholesterol content of the restructured products were within acceptable levels for products made with chicken meat. The incorporation of sorghum flour in meat products viz. Restructured meat, prepared from small cuts of meat in an effort to increase the yield of marketable products, offers many advantages for both consumer and the meat industry. Restructured meat products production, processing and marketing. Restructured ham with preemulsification 163 duck meat and other edible parts including duck skin are not commonly used in meat products compared to other meats ramadhan et al. Improved restructured meat products are provided which exhibit enhanced texture, tenderness, juiciness, and flavor. With its detailed and comprehensive coverage of what defines and determines meat quality, meat processing is a standard reference for all those involved in the meat industry and meat research. Processed meats, third edition is a unique and valuable text for undergraduate students.
There has long been an interest in producing steaks, chops, and oven roasts from entire carcasses, but the amount and distribution of connective tissues and fat in the animal body has made this impossible without disassembling and reforming of the meat into boneless restructured items. Pork shoulders could be boned and used as a sole source of meat for the products. Retitled to reflect expansion of coverage from the first edition, handbook of meat and meat processing, second edition, contains a complete update of materials and nearly twice the number of chapters. The westernized food consumption pattern has had a significant impact on increase of meat production. Ockerman and organisciak 1979 used thinly sliced beef chuck muscles to make a desirable restructured meat product. The higher quality the trim or cuts you use for your meat source the better the sensory properties of the restructured meat product will be. After particle size reduction, the meat is mixed with salt, phosphate, and protein materials e. Meat evaluation handbook download ebook pdf, epub, tuebl. These aspects concerning nutritional, sensory, technological, safety, appreciation, legal and cost procedures are important to. The sequence of operations on the right is followed by most uk manufacturers. An alternative is to freeze the restructured meat log and portion via conventional methods slicing, cleaving, etc. In addition, this technology can improve products characteristics such as texture, fat content, bind strength, and shape. It will not be easy, however, to break down the barriers to acceptance of restructured meat.
Research of technology of restructuredcombined meat. Blending of more than one type of trimmings is possible. Download meat or read online books in pdf, epub, tuebl, and mobi format. Recent publications describing the greater heat resistance of nonproteolytic type b c. India wto comments invited on new standards for meat. Research of technology of restructured combined meat products using a multicomponent brine. The process comprises slicing the meat parts, preferably across the meat grain, into slices about 1 to 3 mm thick, and preferably about 1. H7, and listeria monocytogenes in meats and lamb meats. A wide array of meat ingredients have potential use in restructured meat products. Restructured steak is a catchall term to describe a class of imitation beef steaks made from smaller pieces of beef fused together by a binding agent. Meat and meat products detection of colouring agents method using thinlayer chromatography 90. Factors influencing the microbial characteristics of.
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