INDEX 441. Garlic, 319, 320, 328, 329, 331 Gases, in smoke, Gelatin, 364 Gelation, Gellan gum, 362. product~

Transcription

1 Index Acetic acid, 302 Acids, in sausages, 302 Additives: curing, 53-64, 155 sausage, , sectioned and formed meat product, Aging, 108 Air-conditioned smokehouses, Alcohols, in smoke, 83 Alginates, 308, Allspice, 313, 327 Aluminum cans, American Spice Trade Association (ASTA), 324, 331 Animal casings, Animal proteins, Animal shortenings, 16 Antioxidants, , 316, , 416 Appert, Nicholas, 1 Arachidonic acid, 28 Artery pumping, Ascorbates, 59, 61-62, 300 Ascorbic acid: as a curing ingredient, 58-59, in meat products, 33, 34, 42, Ash content, 25-27, 29-32, 40, 41 Baby foods: nitrite/nitrate levels in, 57 nutritive value of, 30, 32-34, 39, 40 Bacon, 334, beef, 136, 349 Canadian, 136,321,334,348 commerical manufacture of, consumer expenditures on, 7, 8, 12 curing methods, 72, 77 jowl, 334, 349 nitrite/nitrate levels in, 57 nitrosamines in, 58, 59 nutritive value of, 32-33, 40, 41, 46 production volume of, 13, 16 smoking of, 81 spices in, 321 Wiltshire, Bacteria: in fermentation, , 250, 256, 309 pathogenic, 48, 56-57, 81, 83, \09, 156, 325, , 372, 384 Baked ham, 334, 340 Barbecue sauce, spices in, 321 Beef: bacon, 136, 349 consumer expenditures on, 8 corned, 18,41,46,72-73, 136, 161, 163, 333,334,350-3:,)1,373,374 cured, 13, 46 dark cutting, dried, 13, 18,46, 136,334, ,373, 374, fresh, 8, 14,26,44, frozen boneless rolls for grilling or broiling, hash, 373, 374 myoglobin content, 65 nutritive value of, 26, 28, 34, 40, 41, 44 production of, 3, 4, 6, 7, 13 restructured products, , roast, 41, 46, , for sausage and canned meat production, ,

2 INDEX 439 sausages, see Sausages sectioned and formed products, 145, 157, 160, 161, , steaks, restructured, stew, 321, 373, 374, 378, Beerwurst, 321 Binders, 127, , Binding constraints on sausage production, Bisulfate, 387 Black pepper, 318, 320, Blade tenderization, 418 Blood and tongue loaf, Blood pudding, 49, Blood sausage, 49, Boar tain t, 141 Bockwurst, 216, Bologna, formulations for, nutritive value of, 31, 49 processing of, , 221, 225, 226, production volume of, 15, 16 spices in, 321 Bone, 25, 30 Boston butts, 135, 350 Botulism, 48, 56, 58, 63, 384 Braising, 112, 118 Braunschweiger (liverwurst), 49, 216, , 322 Breakfast bacon, 334 Breakfast sausage, 213, Broiling, 117 Browning, 80-81, 108 Browning reaction, 55 Buckling of cans, 387 Calcium content, 30, 32, 34, Caloric content, 26, 28, 31, 32, 40, 41 Canadian bacon, 136, 321, 334, 348 Canadian pork sausage, Canned hams, 373, canning process, cans for, , 409 federal meat inspection regulations for, nutritive value of, 40, 41, 47 production volume of, 17, 18, 374 smoking, 409 Canned meat~: beef stew, 321, 373, 374, 378, chili con carne, 18,321,373,374,378, consumer expenditures on, 7, 8 cooking, corned beef hash, 321, dried beef, 13, 18, 46, 136, 334, , 373, 374, formulations, hams, see Canned hams luncheon meat, 18, 50, 216, 323, 373, 374, 378, meatballs with gravy, nitrite/nitrate levels in, 57 nutritive value of, 31-34, 39-41, 46-47, potted meats, 373, 374, 378, production volume of, 18, raw materials for, Vienna sausages, 50, 324, 374, 378, Canning, 2, aseptic, can materials, closing, 385 cooling, pasteurization, 373, retorts, shelf life, 387 storage, 387 types of cans, Capsicum seeds, 313 Carbohydrate content, 31, 32, Carbonyls, in smoke, 84 Carrageenans, 308, Casings, Cellulose and cellulose derivatives, 363 Cellulosic casings, Cervelat, 49, , 321 Charqui, 250, 252 Chicken: a la King, spices in, 321 loaf, spices in, 321 See also Poul try Chili con carne, 18, 321, 373, 374, 378, Chili pepper, 313, 319, 329 Chilling, 225 Chinese sausage,

3 440 PROCESSED MEATS Cholesterol, 24, Chopping, Chorizo, 251, 256, 321 Chunking and forming, Clips, sausage casing, 297 Cloth bag casings, 295 Cloves, 327, 328, 330, 331 Coagulation, 106 Coarse-ground sausages, Cold cuts: consumer expenditures on, 7, 8, 12 nutritive value of, 31, 50 Collagen, 37, 38, Collagen casings, 294 Colloids, 308 Color: cooking and, III curing and, 64-69, 80, 300 sausage, , 300, 301 smoking and, Composite formula models, 185, 186 Composition of meat, see Nutritive value Condiments, 298 See also Spices Connective tissue proteins, 37-38, 156 Consumer awareness, 24 Consumer expenditures, 7,8, Continuous agitating retorts, 381 Continuous cooking ovens, Continuous smokehouses, 91 Convenience foods, production volume of, 13, 18-19, 21 Cooked meats: ham, , 339 production volume of, 13 recipes, sausages, Cooking, action of, canned meats, hams, 339 methods of, sausages, during smoking, , Copper content, 30, 33 Coriander, 319, 320, 327, 329 Corned beef, 18,41,46,72-73, 136, 161, 163, 333, 334, , 373, 374 Corned beef hash, 321, Corn syrup, 55, 56, 76, 337 Cotton linter casings, 295 Cotto salami, , 323 Counter flow ovens, 113 Country ham, 334, 335, Cumin, 320, 327, 329 Cured and/or smoked meats, bacon, see Bacon beef loaf, corned beef, 18,41,46, 72-73, 136, 161, 163, 333, 334, dried beef, 13, 18, 46, 136, 334, hams, see Hams health and, 29 list of products by processing procedure, 334 nitrite/nitrate levels in, nutritive value of, 40, 41, pickled pigs feet, 334, 353 picnics, 18,47, 135, 136, 157, 334, 336 production volume of, shoulder butts, 135, 334, 350 smoked fresh meat, 333, 334, 351 smoked lamb, 333, 334, 352 smoked pork loin, 334, smoked tongue, 334, spices in, 321 See also Curing; Smoking Curing, bacon, 347 color development in, 64-69, 80 corned beef, dried beef, hams, 71-77, , 409 ingredients utilized in, methods, pickled pigs feet, 353 picnics, 350 shoulder butts, 350 smoked pork loins, 349 smoked tongues, 352 Curing salts, Dark-cutting meat, 39, Deboned meat, 130, 201, Denaturation, Desinewing, 423 Deviled ham, 18, 49, 322 Dextrose, 55, 75, 250, 256 DFD pork, 39, 139

4 INDEX 441 Dispersed spices, 316 Drawn aluminum cans, 376 Dried beef, 13, 18, 46, 136, 334, , 373, 374, Dry bulb temperature, Dry curing, 69 conventional, dry salt cure, hot, 77 Dry-heat cookery, Ill, 112, Dry sausage fibrous casings, 296 Dry sausages, 215, , , 322 Dry solubles, 316 Elastin, Employment, 7-11 Emulsification, , Emulsifiers, 316 Emulsion-type sausages, 107, , Encapsulated spices, 317 Enzymes, 1, 110 Erythorbate, 58-59, 61-62, 300, 337, 338 Essential oils, 315, 317 Extenders, Family loaf, Fat backs, 334, 349 Fat content: of canned meat products, 126, 127 flavor and, 108, nutritive value and, 24-29, 32 preblending and, of sausage, 126, 127, , , , , , , sectioned and formed meat products and, 157 See also Reduced and low fat meat product~ Fat mimics, 359 Fat replacers, synthetic, Fatty acid content, Feed, meat flavor and, 108 Fennel, 320, 327, 329, 331 Fermented products, , Fibrous casings, 296 Fish products, 3, 5, 7,8, 11, 12,323 Flaked and formed meat products, , "Flash 18" process, 389 Flavor: cooking and, curing ingredient~ and, 55-56, fat and, See also Spices Flavor enhancers, 309 Flour: Konjac, 360, 363 sausage, Food and Drug Administration (FDA), 23, 58, 324 Forced-ventilation smokehouses, Frankfurters, 2, consumer expenditures on, 7, 8, 12 formulations for, low fat, nutritive value of, 31, 49 processing of, 221, , production volume of, 15, 16, 18 spices in, 322 Freeze dehydration, 1, 2 Freezing, I, 2 Fresh meat: composition and nutritive value of, 24-30, 35-39, consumer expenditures on, 7, 8, II consumption of, 5 production of, 3-7, 13, 19 restructured products, 417 smoked, 333, 334, 351 See also Raw materials Fresh sausages, , , , 322 Friction-generated smoke, Fried chicken, spices in, 322 Frozen meat: consumer expenditures on, 7, 8 for restructured products, for sausage production, Frying, 118 Garlic, 319, 320, 328, 329, 331 Gases, in smoke, Gelatin, 364 Gelation, Gellan gum, 362

5 442 PROCESSED MEATS Genoa salami, 233, Ginger, 312, 320, 327, 330 Glucono-O-lactone (GDL), Glycogen, 38-39, 42 Glycolysis, 38, 39 Green hams, Grinding, Grocery stores, consumer expenditures in, Ground sausages, formulation for, Ground spices, Guanosine monophosphate (GMP), 309, 358 Guar gum, 362 Gums, 308, 359, Haggis, 279 Hamburger, 18, 322 Hams: baked, 334, 340 canned, see Canned hams classification of, commercial manufacture of, consumer expenditures on, 7, 8, 12 cooked, , 339 country, 334, 335, curing, 71-77, , 409 fresh, honey cured, nutritive value of, 40, 41, 47 plastic packaged, , production volume of, 13-14, prosciutti, 334, rolls, , Scotch, 334, 344 sectioned and formed, , smoked, 82, 94, 333, 334, 409 spices in, 321 Westphalian, 344 Hard salami, 233, Hazard Analysis Critical Control Point (HACCP), 142 Head cheese, 49, , 322 Hearts, 128, 130 Heat breakdown, Heavy bellies, 349 Hemicelluloses, 359 Hemoglobin, Herbs, see Spices High acid products, 227, 229, 230 Honey, 56 Honey cured hams, Hot boned meat, preblending of, Hot cures, Hydrocarbons, in smoke, 85 Hydrocolloids, Hydrolyzed vegetable proteins (HVP), 63, Hydrostatic retorts, Ice, sausage production and, 299 Impingement ovens, Inosine monophosphate (IMP), 309 Intermediate-moisture foods, I, 2 Iron content: cured meat color and, nutritive value and, 30, 32, 34, 35, Irradiation, I, 2 Italian sausage products, 214, 246, 322 Jerky, 2 Jourdan cooker, Jowl bacon, 334, 349 Kielbasa, see Polish sausage Kiszka, 282 Knockwurst, 49, , 322 Konjac flour, 360, 363 Labeling, 23-24, 35, 130, 335, 336 Lactic acid, 215 Lamb: consumer expenditures on, 8 fresh, 8, 26, myoglobin content, 65 nutritive value of, 26, 28, 34, 40, production, 3, 4 sectioned and formed, 145 smoked, 333, 334 steaks, restructured, Large-diameter cellulosic casings, Least cost formulation, 180, Lebanon bologna, Linear programming, Linguica, linking,

6 INDEX 443 Linoleic acid, 28 Linolenic acid, 28 Liquid smoke preparations, 95, , 302 Liquid solubles, 316 Livers, Liver sausage, 215, , Liver spread, 322 LiveIWUrst, see Braunschweiger Loaf items, Locust bean gum, 362 Low acid products, Low fat products, see Reduced and low fat meat products Luncheon meat, 18, 50, 216, 323, 373, 374, 378, Luxery loaf, Mace, 312, 319, Magnesium content, 30, 33 Maillard reaction, Maltodextrins, 361 Mannuronates, 308 Massagers, 145, Meat, fresh, see Fresh meat Meatballs with gravy, Meat by-products, 126 Meat consumption, 5 Meat loaves, 50, 216, 276, 415 Meatpacking industry, 3-12, 19 Meat patties, low fat, 368 Meat processing: amounts and percentages of products, consumer expenditures, 7, 8, defined, 1 economic impact of, employment in, 7-11 future of, history of, 1-2 importance of industry, 6-9 product types, purposes of, 2-3 raw materials, see Raw materials sales, 4, 9-10, 19 by top 20 meat companies, 3, 4, 6 trends in production, 21 Meat production: processed meat~, by species, 3, 6-7 value of, 3-4, 6, 19 Meat sales, 4, 9-10, 19 Meat spreads, 373, 374 Mechanically deboned meat, 130, Metmyoglobin, 67, 68 Microwave cookery, Milk protein-derived extenders, Milk proteins, 364 Minced ham, 50 Mineral content, 29-35, Mixed foods, 22 Mixers, 150 Mixing, 217, 218, 419 Moist-heat cookery, , 116, Moisture constraints on sausage production, 194 Moisture-protein ratios, 127 Molasses, 55 Molds, 48, , 343 Monosodium glutamate (MSG), 63, 309, 358 Mortadella, 50, 233, Multiformula models, 185, 186 Multiple batch-type tumblers, 152 Multiple-needle stitch pumping, 76 Muscle pigments, Musrnrd, 317, , 331 Mutton: flavor, for sausage and canned meat products, 126, 128, 129 Myofibrillar proteins, Myoglobin, Myosin, 147, 182, 238, 301 National Academy of Sciences, 29, 59 Natural air smokehouses, Natural convection ovens, 113 Natural spices, 314 Nitrates: in curing, 54, 57-58, 67-69, 183, 299 in sectioned and formed meat product preparation, 155 Nitrites: in can cooling water, 387 in curing, 56-59, 63, 67-69, 73, 183, , 338, health and, 51

7 444 PROCESSED MEATS in sausages, in sectioned and formed meat product preparation, 155 Nitrogen content, 35 Nitrosamines, 51, 58-59, 62, Nonagitating retorts, Nonprotein nitrogen, 35 Nutmeg, 319, 320, Nutritive value, ash content, 25-27, 29-32, 40, 41 baby foods, 30, 32-34, 39, 40 bacon, 32-33, 40, 41, 46 caloric content, 26, 28, 31, 32, 40, 41 canned meats, 31-34, 39-41, 46-47, carbohydrate content, 31, 32, consumer awareness and, 24 cured meats, 40, 41, fat content, 24-29, 32 fresh meat, 24-30, 35-39, labeling and, 23-24, 35 mineral content, 29-35, protein content, 25-27, 31, 32, sausages, 31-33, smoking and, 86 toxic compounds, 48, 51 variation in meat composition by fat percentage, vitamin content, 33, 34, water content, 25-27, 31, 32, 40, 41 Oat bran and oat fiber, 364 Oblong cans, 375, 376 Oleic acid, 28 Oleoresins, Olestra, Olive loaf, 284 Onion, 320, 330, 331 Oregano, 327, 330 Organic acids, in smoke, Organic coatings for cans, Ovens, Overchopping, Oxidation retardation, Oxymyoglobin, 67, 68 Palatability, cooking and, Palmitic acid, 28 Paprika, 313, 318, 329 Partially defatted tissue, 132 Pasta with meat, canned, 373, 374 Pasteurized canned meats, 373, Pastrami, 323 Pear-shaped cans, Peeling sausages, Pemmican, 2 Pepper, 312, 318, 320, Pepperoni, 233, , 323 Pesticide residues, 48, 51 ph, 38, 39, 86, 140, 250, 256, 302 Phenols, in smoke, 81-83, 87, 88, Phosphates: in curing, 60-61, 338 in sausages, Phosphoglycerides, 28 Phospholipids, 27, 28 Phosphorus content, 30, 32, 34, 35, Pickle and pimiento loaf, 283 Pickle curing, 69-70, 72-77, , 347 Pickled fish, 323 Pickled pigs feet, 334, 353 Picnics, 18,47, 135, 136, 157, 334, 336, 384, 386 Plant proteins, Plastic packaged hams, , Polish sausage, 50, 214, , 323 Polyphosphates, , 301 Porcine stress syndrome (PSS), Pork: amounts and percentages of processed products, and beans, 323 bellies, 135 certified, 137 consumer expenditures on, 8 cured, 13 cuts, fresh or processed, 20 fresh, 8, 14, 20, 26, 45, frozen, , 137 loins, , 136, 334, myoglobin content, 65 nutritive value of, 26, 28, 34, 40, 41, picnics, 18, 47, 135, 136, 157, 334, 336, 384, 385 production of, 3-4, 6, 7, 13 restructured products, roasts, restructured,

8 INDEX 445 for sausage and canned meat products, , 132 sectioned and formed products, 145, shoulders, , , 157, 334, 350 smoked, 334, steaks, restructured, undesirable conditions, See also Bacon; Hams; Sausages Potassium chloride, 35, Potassium content, 30, 32, 34, Potassium lactate, Potassium sorbate, Pot roasting, 118 Potted meat, 373, 374, 378, Poultry meat: amounts and percentages of processed products, boneless turkey roasts, consumer expenditures on, 7, 8, 11, 12 consumption of, 5 low fat patties, nutritive value of, 41, 46, 50 production of, 2-4 for sausage and canned meat products, 131 in sausages, 201 sectioned and formed products, 145, 157, 165, Preblending, Pressure boxes, Pressure cooking, 119 Product types, Prosciutti hams, 334, Protein multipliers, 336 Proteins: additives, 156 animal, meat product content of, 25-27, 31, 32, 35-42, , moisture ratio, 127 plant, surface-protein matrix, PSE pork, 39, Pullman-base cans, Quality control procedures, Quality specifications, 142 Rancidity, , 308, 328 Raw materials, 12, for canned meats, for pre blending, 184 quality specifications, 142 for restructured meat products, , , 435 for sausages, , for sectioned and formed meat products, for smoking, storage of, undesirable conditions, Red pepper, 313, 318, 320, Reduced and low fat meat products, 24, animal proteins, effects of reducing fat, fat mimics, 359 frankfurters, hydrocolloids, meat patties, 368 oat bran and oat fiber, 364 plant proteins, pork sausages, poultry patties, summer sausage, 369 synthetic fat replacers, Regenerated collagen casings, 294 Regular hams, 132 Relative humidity, Restructured meat products, formulations, procedures, raw materials, , , 435 See also Sausages; Sectioned and formed meat products Reticulin, 38 Retorts, Roast beef, 41, 46, , Roasting, Rosemary, 327, 328, 330 Rough hams, 132 Round sanitary cans, 375, 376, 378 Sage, 319, , 331 Salami,233 formulations, 251, ,

9 446 PROCESSED MEATS nutritive value of, 31, 50 spices in, 323 Salmonella, 48 Salometer, 73 Salt, 24 in curing, 54-55, 70-71, 73, , for sausages, 299 in sectioned and formed meat product preparation, 155 See also Sodium content Salt pork, 349 Sarcoplasmic proteins, 36, 38 Sausage formulations, dry sausages, emulsion-type sausages, ground sausages, miscellaneous, semidry sausages, specialty items, Sausages: acsorbate in, 62 additives, , bologna, see Bologna braunschweiger (liverwurst), 49, 216, , 322 canned, 374 casings for, cerveiat, 49, , 321 chorizo, 251, 256, 321 classification of, coarse-ground, consumer acceptance and, consumer expenditures on, 7, 8, 12 cooking of, 109, 112, dry, 215, , , 322 emulsion-type products, 107, , extenders, fermented products, , formulations, see Sausage formulations hankfurters, see Frankfurters fresh, , , , 322 health and, 29 Italian, 214, 246, 322 knockwurst, 49, , 322 least cost formulation, 180, liver, 215, , low fat, mortadella, 50, 233, nitrite/nitrate levels in, 57 nutritive value of, 31-33, pepperoni, 233, , 323 Polish, 50, , 323 preblending, processing steps, production volume of, raw materials for, , salami, see Salami semidry, 215, , smoked, 214, 289, 323 sorbate in, 63 spices in, 298 summer, , , 324, 369 thuringer, 50, Vienna, 50, 324, 374, 378, whole hog, 214, 227, 244 Scotch ham, 334, 344 Scrapple, 50, 216, , 323 Sea~oning blends, 326 Sectioned and formed meat products, additives, advantages of, beef, 145, 157, 160, 161, , characteristics of, disadvantages of, 146 equipment, formulations, hams, 17, , importance of, 145 poultry meat, 145, 157, 165, principles involved in production of, raw materials selection, soy protein isolate-meat combination product~, n types of, veal, 145, Semidry sausages, 215, , Serum proteins, Sex odor, 141 Short meat, Shrinkage constraint~ on sausage production, Side-loaded impact tumblers, Simmering, 119 Single formula models, 185, 186 Single-needle stitch pumping, 75

10 INDEX 447 Skinless Polish sausage, Skinless smoked links, Skinned hams, 132 Sloppy joe sauce, spices in, 323 Small-diameter cellulosic casings, Smithfield ham, 334, 341 Smoked meats, see Cured and/or smoked meats Smoking, 79-lO3 composition of smoke, cooking during, 94-lOl deposition of smoke on meats, 88 fuel types, hams, 339, 409 liquid smoke preparations, 95, lo2- lo3 methods of, nature of smoke, nutritive value and, 86 production of smoke, purposes of, raw materials for, of sausages, Sodium ascorbate, 59, 61-62, 300, 338 Sodium content, 30, 32, 34, 35, See also Salt Sodium lactate, Sorbic acid, Souse, 50, 285 Soy protein isolate-meat combination products, Soy proteins: as extenders, reduced and low fat meat products and, 365 Spanish meat products, 250, 251 Specialty items, Spices, 298, American Spice Trade Association (ASTA) quality assurance, 324 antioxidant and antimicrobial contributions of, "Baker's Dozen" of, buying tips, 331 classification of, cleaning/dry sterilization of, 325 flavors in meat products, history of, low sodium, calorie, and fat products and,328 precautions when scaling up recipes, sample analysis of, samples on file, 326 sanitation and, 326 seasoning blends, 326 storage of, 325 taste sensations and, 320 terminology, 311 Spoilage control, 182 Square cans, 374, 375 Starches, , 359, 360, 361 Stearic acid, 28 Steel cans, 379 Sterilization, 109 Stewing, Stitch pumping, Storage: canned meats, 387 raw materials, spices, 325 Stuffing, Sugar: in curing, 55-56, 338 in sausages, 300 Summer sausage, , , 324, 369 Surface drying during cooking, 1lO Surface-protein matrix, Swiss steak, spices in, 324 Synthetic fat replacers, Taste sensations, spices and, 320 Tearing and forming, 414, 415, 418 Temperature conversion tables, 94-lOl Tempering, 424 Tender cuts, cooking of, 116 Tenderness, Texture, effect of fat on, 358 Thermal cures, Thiobarbituric acid numbers (TBA), 142 Thread closures, sausage casing, 297 Thuringer, 50, Thyme, 327, 328, 330 Tinplate cans, Tocopherols, 309 Tongue, 128, 129, 334, Tough cuts, cooking of, 116 Toxic compounds, 48, 51

11 448 PROCESSED MEATS Trichina, 137, 335 Triglycerides, 27 Tripe, 127, 128, 130 Tumblers, 145, Turkey products, , 145, 157, 165, See alm Poultry meats Turmeric, 327, 328, 330 Two-toning, 140 Tying sausages, Ultrasonic treatment, U.S. Department of Agriculture, 59, 63, 213 Variety meats, Veal: consumer expenditures on, 8 fresh, 8, 26 loaf,277 myoglobin content, 65 nutritive value of, 26, 34, 40, 42 production of, 3, 4 for sausage and canned meat products, 126, 128, 129 sectioned and formed products, 145, 157, steaks, restructured, Vienna sausages, 50, 324, 374, 378, Vitamin content, 33, 34, Water content, 25-27, 31, 32, 40, 41, 299 Westphalian ham, 344 Wet bulb temperature, White pepper, 318, Whole hog sausage, 214, 227, 244 Wiltshire bacon, Xanthan gum, 360, 363 Yeast hydrolysates, 365 Yeast protein-derived extenders, Zinc content, 30, 33