PORK the Other White Meat
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Transcript of PORK the Other White Meat
PORKthe Other White Meat
What is your favorite food?
Fresh MeatsPork ChopsSteaksGround BeefChickenTurkey
Processed MeatsHot DogsLuncheon MeatsHamSmoked SausageBeef JerkyMarinated Meats
What’s The Difference?
Fresh MeatsNo Salt AddedNo Flavorings AddedNo Preservatives Added
Cured MeatsSalt may be addedFlavor normally addedPreservatives normally addedWater may be added
Types of Meat Preservation1. Drying-
Removal of water from meat.
2. Heating- Kills bacteria if temperatures reaches 160 degrees.
3. Refrigeration- Slows the growth of bacteria
4.4. Freezing-Freezing- 20 degrees below zero eliminates bacterial growth
5. Acidification- Low pH retards bacterial growth
Types of Meat Preservation6. Irradiation-
Low levels kill bacteria in fresh meat products
7. Canning- Packaging meat into sealed containers and heating meat to kill bacteria
8. Curing- Compounds make meats inhospitable to microbial growth.
9. Salting and Sugaring- Prevents microbial growth
10. Smoking- Forms antibacterial chemicals to the meats surface
The 5 Factors in the Curing Process
1. Preservation
2. Flavor
3. Color
4. Tenderness
5. Yield
Preservation
3 main ingredients to preservation process
1. Salt
2. Sugar
3. Nitrite
FlavorFlavor is the primary reason consumers purchase meat more
than once
Salt- Predominant flavor in most processed meats
Sugar- Used to reduce the harshness of the salt flavor
Nitrite- Provide a characteristic flavor you recognize as a ham flavor
Smoked- Contains a smoke flavoring rather than being traditionally smoked
Color and Tenderness
Color- If nitrate is used the meat will take on a distinctive red color.
Tenderness- The type of process will affect the tenderness of the meat.
Examples: Jerky the meat is dry and tough
Ham usually fairly tender
YieldWhen meat products are cooked and smoked, some water and juices are lost,
making the product weigh less, thus reducing the product’s value.
1. Moisture- Helps prevent moisture loss during cooking and smoking
2. Increased Profits- Adds weight to products increasing the price of the product.
3. Curing- Used to deliver cure ingredients into the fresh meat prior to curing.
The Curing Process
Non-Meat Ingredients
• Not meat!!!
Ingredients
• Increase product yield
• Aid in color, texture or flavor development
• Increase product shelf-life
• Increase process efficiency
WaterOne of the most important ingredients
Why?• Economically beneficial• Processing aid• Allowed 25-30lbs per 100 lbs of meat• Allowed 3% for fresh sausage
Functions• Optimizes Juices• Optimizes finished costs• Dissolves ingredients• Controls Temperature
SaltEssential Ingredient
Functions• Extracts salt soluble proteins• Adds flavor• Improves water binding• Is Bacteriostatic
Modern Cures• Normally contain 1.5 to 3 percent salt• Country style hams often have more than 17% salt
Phosphates
Functions• Helps hold water and juices in meat products• Helps the product from drying out• Controls pH level• Helps reduce lipid oxidation
Modern Cures• 0.05-0.5 percents in finished product
NitriteSodium or Potassium
Functions• Acts as a cure that adds color and some flavor• Bacteriostat- inhibits C. botulinum• Acts as an antioxidant
Modern Cures• Concentrations are 156 ppm in most products• Concentrations are 120 ppm in bacon• Commercial cures are 6.25% nitrite and 93.75% salt
Cure AcceleratorsSodium Erythorbate and Ascorbate
Functions• Accelerates reduction of nitrite to nitric oxide• Speeds up processing time• Acts as an antioxidant
Modern Cures• Allowed 7/8 ounces per 100 lbs of meat
SweetenersFunction• Adds flavor• Keeps moisture in product• Enhances browning• Adds cost to product
Modern Forms Sweetness• Cane Sugar 100%• Dextrose 70%• Corn Syrup/Solids 50%
Spices and Seasonings
Functions• Adds Flavoring• Serves as an Antioxidant• Adds Color to the product
Modern Forms• Are Natural• Are Soluble (Oils)