k factor, see Protein multiplier

Transcription

1 Index Acid sprays, 84, 262 Actin, 30 Actomyosin, 30 Additives for sausage, acids, 262 antioxidants, 268 ascorbate, 260 curing salts, level in sausages, nitrate, nitrite, erythorbate, 260 flavor enhancers, glucono-&-lactone, ice, 259 liquid smoke, 262 phosphates, salt, 259 sugars, 260 water, 259 Analytical methodology, ash, cereal, corn syrup solids, discussion of methods, 351 estimating composition, fat determination, , Babcock, hot fat melt, microwave heating, 379 solvent extraction, , specific gravity, 377 Steinlite, 375 X-ray, 377 fat-free residue 353 laboratory, 386~387 equipment, 387 layout, 387 materials, 387 A lactose, meat pigments, cured, moisture, , azeotropic distillation, 379 infrared, oven drying, nitrate, nitrite, , 381 specific electrodes, 381 phosphate, protein, salt, , 379 rapid methods, chloride specific ions, Dichromat analyzer, 380 Quantab chloride titration, 380 Volhard filtrate procedure, 380 soybean concentrate, soybean flour, Antibiotic preservation, 1-2, application, 397 levels, 397 resistance, 398 selection, 397 Ascorbate, 52-53, 260 Aseptic canning, Ash. See Minerals Bacon, beef, 284 Canadian, 283 curing procedures, jowl, 284 Wiltshire, Beef tripe, Bellies, fresh classification, 114 heavy cured, 284 skippy, B 419

2 420 INDEX Binders, see Extenders Binding ability, ,72-175, ,182 Boar odor, see Sex odor Boston butt, 115 Botulinum cook, Brine chilling, Browning reaction, 70-72, 89 Calories, see Meat composition Canadian back, 116 Canned hams, Canned meat formulations, beef stew, chili con carne, corned beef hash, hams, luncheon meat, meat balls with gravy, potted meat, sliced dried beef, Vienna sausage, Canned meats, aseptic, pasteurized, , 307 shelf-life, 304 shelf-stable, , 307 storage, 304 Canned picnics, Cans, aluminum anode, bimetallic, 296 buckling, 303 closing, 302 coatings, cooling, corrosion inhibitors, drawn aluminum, 293 enamel, lacquer, materials, oblong, 292 plastic, pear-shaped, 293 pullman, 292 round sanitary, square, Carbohydrates, see Meat composition Casings, animal, bladders, 252 c bungs, caps, 252 middles, rounds, runners, stomachs, weasands, 252 cellulosic, cloth bags, 254 dry sausage, fibrous, 255 large cellulose, 255 small cellulose, 255 closures, 256 clips, 256 threads, 256 collagen, , Census of Manufactures, 4, 8-9 Certified pork, Cheeks, Chopper, Collagen, 30-32, , Color fading, Commercially sterile, 290, , 399 Composition-estimates based on limited analysis, adjustments for added water, adjustments for cooking-drying shrinkage, moisture analysis only, moisture and fat analysis, 383 Composition and nutritive value, Cooked meat products, boneless turkey roast, 103 frozen boneless beef rolls, frozen boneless pork loin chops or roasts, roast beef, 100 frozen boneless pork shoulder and ham rolls, Cooking methods, combination methods, dry heat, 93, broiling, 97 frying, 98 roasting, microwave, moist heat, 93, braising, 98 Jourdan cooker, pot roasting, pressure, 99 simmering, 99

3 INDEX 421 steam injection, stewing, 99 swissing, 93 processed meats, 97 tender cuts, 92, 96 tough cuts, 92, 96 Corned beef, 285 Cured meat color, meat pigments, carboxymyoglobin, 57 catalase, 55 cytochromes, 55 flavins, 55 globin, heme, hemoglobin, metmyoglobin, myoglobin, nitrosomyoglobin, 57, 59 oxymyoglobin, porphyrin, 56 nitric oxide, Curing, ingredients, corn syrup, hydrolyzed vegetable protein, 54 monosodium glutamate, 54 nitrate, 46, nitrite, 46, phosphates, 46, potassium sorbate, salt, 46, sodium ascorbate, sodium erythorbate, 47, sugar, 46, methods, artery pumping, conventional dry cure, dry salt cure, pickle cure, stitch pumping, 65, 66 multiple needle, single needle, 65 thermal cure, nitrosamines, origin, 46, 63 D "Dark cutting" meat, 32-33, Dark, firm, and dry pork, 33, 118 D~D pork, see Dark, firm, and dry pork Dned beef, Dry sausage, E Elastin, Emulsifier, Emulsion stability, 88-89, Enzyme tenderization, application, 405 ProTen, treatment, 1, types, animal, bacterial, bromelin, 405 ficin, 405 fungal, papain, plant, trypsin, 404 Erythorbate, 52-53, 260 Extenders, flours, milk proteins, buttermilk solids, calcium caseinate, 265 calcium-reduced nonfat dry milk, dried whey, 265 dried whey protein concentrate, 265 nonfat dry milk, 264, potassium caseinate, 265 skimmilk co-precipitates, sodium caseinates, 265 soy proteins, concentrates, flours, 263 isolates, meat analogs, textured, starches, yeast proteins, 266 dried,266 extracts, 266 Fo, 251 Fat, see Meat composition Fat back, 284 Fillers, see Extenders "Flash 18" process, 305 Flyer, 194 Frankfurter skin formation, 73-74, 84-85, 92 F

4 422 INDEX Freeze-dehydrated meats, 1, Freezer burn, 402 Freezing, , certified pork, preservation, Fresh meat, , 286 raw materials, smoked, 286 Fresh pork sausage, 190, 202, G Giblet meats, 108 Green cores, 410 Green rings, Green surfaces, 411 Grinder, 193 Grocery products, 307 Hams, , added substance, anatomy, baked, boiled, 276 classification, , cured, fresh, commercial, cooked, 276 Country, curing pickle, 62-66, curing procedures, 60-67, protein-fat-free, 272 prosciutto, Scotch, 280 Smithfield, 277 tendered, 272 turkey, 2, Westphalian, 280 Hearts, Hot boned meat, Hot cure, see Curing H I Ice, 1 Intermediate-moisture meats, 1, Irradiation preservation, 2, replacement of nitrite with, 400 Jerky, 1-2 k factor, see Protein multiplier J K L Lamb, smoked and cured, 287 Least cost formulation, 158, examples, Linear programming, , advantages, composite formula, constraints, binding, capacity, color, composition, cost, 168 deboned meat, 178 development, flavor, frozen meat, 177 ingredient, 169 moisture, other, 178 poultry meat, shrinkage, disadvantages, information required for, collection of data, 167 formulation of model, 167 multi-formula models, 164 single formula model, 163 Linker, 197 Liquid smoke, application, "Loose tin," 325 M Maillard reaction, see Browning reaction Meat composition, caloric content, 20, 22-23, 25-26, 33, carbohydrate, cholesterol, fat, essential fatty acids, 22

5 INDEX 423 neutral, 21 phospholipids, 21 triglycerides, 21 minerals, 23-24, calcium, 24, copper, 24, iron, 24 magnesium, 24, phosphorus, 24, potassium, 24, sodium, 24, zinc, 24, protein, connective tissue, myofibrillar, 30 sarcoplasmic, vitamins, A,34 Bs,37 B 12,37 biotin, 35 C, 34, 37 D,34 E,34 fat-soluble, 34 folic acid, 26-27, 34 K,34 niacin, 26-27, 37 pantothenic acid, 26-27, 37 riboflavin, 26-27, 37 thiamine, 26-27, 37 water soluble, 26-27, 34 water, Meat cookery, effects, color development, 92 denaturation, destruction of bacteria, enzyme inactivation, palatability, stability, surface drying, 92 tenderness, 90 origin, 87 Meat cured, 10-11, 12-14, sausages, 10 hams and canned hams, lo II canned, other products, fresh smoked, 285 Meat packing industry, 4-7 magnitude, 4-5 organization and structure, 4-5 profitability, 6-7 proportion of sales dollar, 4-5 Meat processing, 1-17 definition, 1 economics, 3 future, government regulations, 16 products, 17 quality control programs, 16 historical, 1-2 newer methods, 1-2 origin, 1 importance, 3, 7-15 shipment values, 3 magnitude and relative worth, 4-5 costs, 4 information sources, 5 margins, 3 quantities, 9-14 purposes, 2 trends, 16 value added, 8 Meat product recipes, , , , , boneless turkey roasts, cooked beef rolls, 138, cooked veal rolls, frozen boneless beef rolls, frozen boneless pork loin roasts and chops, frozen boneless pork shoulder and ham rolls, oven-roasted boneless turkey breasts, roast beef, 100 smoked, chopped turkey loaf, turkey ham, 1, turkey-ham combination roll, turkey rolls, , Meat loaves, shapes of, 237 Microwave cookery, Microwave processing, Microwave thawing, 111, 401 Minerals, see Meat composition Mixer, Moisture-protein ratios, Molds, 412 Mortadella analysis, 205 Muscle shortening, 32

6 424 INDEX Mutton flavor, 90, Myosin, 30, 88, New process development, Nitrates, 48-51, , 274 Nitrites, 48-51, , 274 Nonprotein nitrogen, 29 Nutritional labeling, 18 Nutritive value of meat, canned, cooked,20 fresh,39 sausage, 25 N p Partially defatted tissues, 111 Pemmican, 1-2 Phosphates, 51-52, 134, Picnic, 115 Pigs' feet, pickled, 288 Porcine stress syndrome, Pork loins, fresh, pale, soft, exudative, 32-33, smoked, Pork shoulders, 115 Pork stomachs, 108, 110 Preblending, advantages, 159 composition, control of spoilage, 160 efficient use of equipment, 161 least cost formulation, retarding oxidation, 161 use of hot boned meat, 161 special considerations, 162 Pre-cooked frozen meats, Protein, see Meat composition Protein multiplier, PSE pork, see Pork, pale, soft, exudative PSS, see Porcine stress syndrome R Raw materials, beef, 108 bellies, canned meats, defatted tissue, 111 hams, mechanically deboned meat, 110 mutton, 109 poultry meat, pork, pork loins, pork shoulders, 115 sausage, smoked meats, storage, 116 undesirable conditions, dark cutting beef, dark, firm and dry pork, 118 mutton flavor, pale, soft and exudative pork, porcine stress syndrome, sex odor, 120 two toning, 119 variety meats, veal,109 Restructured meats, formulations, beef roasts, beef steaks, lamb steaks, pork diced, 345 pork steaks, pork roasts, meat press, 330 mechanically deboned meat in, preparation of raw materials, blade tenderization, 333 chunking and forming, desinewing, flaking and forming, freezing, influence of raw materials, mixing, size reduction, 333 stuffing and reforming, 334 tearing and forming, 332 raw materials, influence of processing procedure, special knife, 348 Reticulin, Retorts, continuous agitating, 298

7 INDEX 425 hydrostatic, nonagitating, 297 schedules, establishment of, Salami, 2, 223, 236 Salometer, 63 Salt, 47, ,259 Salt soluble proteins, see Meat composition Sausages, 2, 10, classification, basis, 189 USDA system, cooked, 191 cooked smoked, 191 dry and semidry, fresh, 190 luncheon meat, loaves and jellied products, 192 uncooked smoked, consumer acceptance, definition, 187 historical, nutritive value, 188 other materials, processing steps, chilling, chopping, cooking, emulsifying, grinding, 193 linking, 196 mixing, 193 packaging, smoking, stuffing, tying, products, coarse ground, 201 fresh pork, 202 dry, semidry, whole hog, 202 emulsion, formation, heat breakdown, 209 overchopping, short meat, 208 Sausage formulations, emulsion type sausage, bockwurst, s bologna, imitation, milk powder, braunschweiger, cotto salami, 236 frankfurters, German style, milk powder, Milwaukee style, white hot, no nitrite, 232 liver sausage, unit packs, 235 ground sausage, B.C. salami, 223 Canadian pork sausage, cervelat, 219 Chinese sausage, chorizos, fresh pork sausage, Genoa, 222 Italian pork sausage, Lebanon bologna, 220 pepperoni, Polish sausage, smoked links, summer sausage, thuringer, specialty items, blood and tongue loaf, 242 blood pudding, 241 blood sausage, cured beef loaf, 240 family loaf, haggis, head cheese, 246 kiszka,243 linguica, fresh, smoked, 249 luxury loaf, mortadella, olive loaf, pickle and pimiento loaf, scrapple, 245 souse, veal loaf, Sausage instability, heat breakdown, 209 overchopping, short meat, 208 Sausage loaf styles, 237

8 426 INDEX Sausage processing, chilling, chopping, cooking, emulsifying, 194 grinding, 193 linking, mixing, 193 packaging, 201 peeling, 201 smoking, stuffing, tying, Sectioned and formed meat products, additives, binding agents, 134 curing agents, advantages and disadvantages, characteristics, definition, 123 equipment, massagers, tumblers, ultrasonics, importance, principles, creation of protein matrix, heating to stabilize matrix, 128 improving pliability, shaping the product, product formulations, beef rolls, cooked, , combination products, , corned beef-soy protein isolate, 141 ham-soy protein isolate, roast beef-soy protein isolate, turkey breast-soy protein isolate, 143 turkey white meat-turkey ham roll, ham, turkey, breast-oven roasted, turkey ham, turkey loaf-chopped and smoked, turkey roll, , Semidry sausage, Sex odor, 90, 120 Shoulder butt, 285 Silent cutter, Slime, 411 Smoke deposition, factors influencing, liquid smoke preparations, application of, production, combustion temperature, influence of humidity, 78 generators, 82 particle state, 77 vapor phase, 77 wood composition, Smoked meats, Smokehouse cooking, 82-83, , Smokehouses, air conditioned, continuous, natural circulation, 79 Smoketree, 197 Smoking, action on nutritive value, 75 antioxidant activity, 69, 71 aroma, 74 bacteriostatic activity, 69, browning reaction, carcinogenic effect, color, 69, 72, 74, composition, acids, alcohols, 73 carbonyls, 74 gases, 75 hydrocarbons, 74-75, 77 phenols, cooking during smoking, flavor, 69, 72 fuels, history, 69 purposes, Soy protein-meat combination products corned beef-soy protein isolate, ham-soy protein isolate, 144 roast beef-soy protein isolate, roast turkey breast-soy protein isolate, 143 Spices, natural,

9 INDEX 427 oils, 257 oleoresins, soluble, 258 Spoilage, canned meats, bacteria, aerobic spore-formers, 416 anaerobic spore-formers, flat sour, 416 pasteurized products, 417 shelf-stable products, chemical, 414 hydrogen swell, 414 microbial, blower, 413 flipper, 413 inadequate cooling, 414 prior to retorting, 413 puffer, 413 seam leakage, 414 springer, 413 sweller, undercooking, 414 physical, damage, 415 faulty retort operation, 415 overfilling, 415 paneling, 415 rust, 415 Spoilage, sausage and smoked meats, appearance, macroscopic microbial growth, microbial discoloration, nonmicrobial discoloration, flavor, gassing, putrefaction, 409 rancidity, souring, warmed-over flavor, 409 Stuffer, Sugars,47-48, ,260 "TenderRay," 398 Thaw rigor, 32 Tongues, 108, 287 smoked,287 Two-toning, 119 Veal,109 Vegetable proteins, 409 Vitamins, see Meat composition T v w Warmed-over flavor, 409 Water, 19-21, 259, Water activity, Water soluble proteins, see Meat composition Weasand, 108, 252 Windsor chop, 285