Index Acetic acid, 302 Acids, in sausages, 302 Additives: curing, 53-64, 155 sausage, 298-302, 308-309 sectioned and formed meat product, 155-156 Aging, 108 Air-conditioned smokehouses, 90-91 Alcohols, in smoke, 83 Alginates, 308, 359-360 Allspice, 313, 327 Aluminum cans, 378-379 American Spice Trade Association (ASTA), 324, 331 Animal casings, 291-294 Animal proteins, 364-365 Animal shortenings, 16 Antioxidants, 308-309, 316, 328-331, 416 Appert, Nicholas, 1 Arachidonic acid, 28 Artery pumping, 74-75 Ascorbates, 59, 61-62, 300 Ascorbic acid: as a curing ingredient, 58-59, 61-62 in meat products, 33, 34, 42, 44-47 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, 347-350 beef, 136, 349 Canadian, 136,321,334,348 commerical manufacture of, 347-348 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, 348-349 Bacteria: in fermentation, 230-231, 250, 256, 309 pathogenic, 48, 56-57, 81, 83, \09, 156, 325, 328-331, 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, 140-141 dried, 13, 18,46, 136,334,351-352,373, 374, 402-403 fresh, 8, 14,26,44, 140-141 frozen boneless rolls for grilling or broiling, 122-123 hash, 373, 374 myoglobin content, 65 nutritive value of, 26, 28, 34, 40, 41, 44 production of, 3, 4, 6, 7, 13 restructured products, 425-428, 435-436 roast, 41, 46, 119-120, 163-164 for sausage and canned meat production, 126-130, 132 438
INDEX 439 sausages, see Sausages sectioned and formed products, 145, 157, 160, 161, 163-164, 167-168 steaks, restructured, 425-428 stew, 321, 373, 374, 378, 393-395 Beerwurst, 321 Binders, 127, 155-156, 302-308 Binding constraints on sausage production, 195-196 Bisulfate, 387 Black pepper, 318, 320, 327-329 Blade tenderization, 418 Blood and tongue loaf, 280-281 Blood pudding, 49, 279-280 Blood sausage, 49, 281-282 Boar tain t, 141 Bockwurst, 216, 270-271 Bologna, 214-215 formulations for, 260-264 nutritive value of, 31, 49 processing of, 214-215, 221, 225, 226, 235-240 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, 271-274, 322 Breakfast bacon, 334 Breakfast sausage, 213, 244-245 Broiling, 117 Browning, 80-81, 108 Browning reaction, 55 Buckling of cans, 387 Calcium content, 30, 32, 34, 44-47 Caloric content, 26, 28, 31, 32, 40, 41 Canadian bacon, 136, 321, 334, 348 Canadian pork sausage, 244-245 Canned hams, 373, 384-386 canning process, 409-411 cans for, 375-378, 409 federal meat inspection regulations for, 408-409 nutritive value of, 40, 41, 47 production volume of, 17, 18, 374 smoking, 409 Canned meat~: beef stew, 321, 373, 374, 378, 393-395 chili con carne, 18,321,373,374,378, 395-397 consumer expenditures on, 7, 8 cooking, 380-386 corned beef hash, 321, 390-392 dried beef, 13, 18, 46, 136, 334, 351-352, 373, 374, 402-403 formulations, 390-413 hams, see Canned hams luncheon meat, 18, 50, 216, 323, 373, 374, 378, 404-406 meatballs with gravy, 399-401 nitrite/nitrate levels in, 57 nutritive value of, 31-34, 39-41, 46-47, 49-50 potted meats, 373, 374, 378, 406-408 production volume of, 18, 373-374 raw materials for, 126-132 Vienna sausages, 50, 324, 374, 378, 397-399 Canning, 2, 372-389 aseptic, 387-389 can materials, 376-380 closing, 385 cooling, 386-387 pasteurization, 373, 384-386 retorts, 380-384 shelf life, 387 storage, 387 types of cans, 374-376 Capsicum seeds, 313 Carbohydrate content, 31, 32, 38-42 Carbonyls, in smoke, 84 Carrageenans, 308, 360-361 Casings, 291-298 Cellulose and cellulose derivatives, 363 Cellulosic casings, 295-296 Cervelat, 49, 254-255, 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, 395-397 Chili pepper, 313, 319, 329 Chilling, 225 Chinese sausage, 245-246
440 PROCESSED MEATS Cholesterol, 24, 28-29 Chopping, 217-218 Chorizo, 251, 256, 321 Chunking and forming, 414-416 Clips, sausage casing, 297 Cloth bag casings, 295 Cloves, 327, 328, 330, 331 Coagulation, 106 Coarse-ground sausages, 226-227 Cold cuts: consumer expenditures on, 7, 8, 12 nutritive value of, 31, 50 Collagen, 37, 38, 238-240 Collagen casings, 294 Colloids, 308 Color: cooking and, III curing and, 64-69, 80, 300 sausage, 196-200, 300, 301 smoking and, 80-82 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, 11-12 Continuous agitating retorts, 381 Continuous cooking ovens, 112-114 Continuous smokehouses, 91 Convenience foods, production volume of, 13, 18-19, 21 Cooked meats: ham, 333-335, 339 production volume of, 13 recipes, 119-124 sausages, 214-215 Cooking, 105-124 action of, 105-111 canned meats, 380-386 hams, 339 methods of, 111-119 sausages, 221-225 during smoking, 94-101, 221-225 Copper content, 30, 33 Coriander, 319, 320, 327, 329 Corned beef, 18,41,46,72-73, 136, 161, 163, 333, 334, 350-351, 373, 374 Corned beef hash, 321, 390-392 Corn syrup, 55, 56, 76, 337 Cotton linter casings, 295 Cotto salami, 274-275, 323 Counter flow ovens, 113 Country ham, 334, 335, 340-343 Cumin, 320, 327, 329 Cured and/or smoked meats, 333-353 bacon, see Bacon beef loaf, 278-279 corned beef, 18,41,46, 72-73, 136, 161, 163, 333, 334, 350-351 dried beef, 13, 18, 46, 136, 334, 351-352 hams, see Hams health and, 29 list of products by processing procedure, 334 nitrite/nitrate levels in, 57-58 nutritive value of, 40, 41, 46-47 pickled pigs feet, 334, 353 picnics, 18,47, 135, 136, 157, 334, 336 production volume of, 13-17 shoulder butts, 135, 334, 350 smoked fresh meat, 333, 334, 351 smoked lamb, 333, 334, 352 smoked pork loin, 334, 349-350 smoked tongue, 334, 352-353 spices in, 321 See also Curing; Smoking Curing, 53-77 bacon, 347 color development in, 64-69, 80 corned beef, 350-351 dried beef, 351-352 hams, 71-77, 337-347, 409 ingredients utilized in, 53-64 methods, 69-77 pickled pigs feet, 353 picnics, 350 shoulder butts, 350 smoked pork loins, 349 smoked tongues, 352 Curing salts, 299-300 Dark-cutting meat, 39, 140-141 Deboned meat, 130, 201, 423-424 Denaturation, 106-107 Desinewing, 423 Deviled ham, 18, 49, 322 Dextrose, 55, 75, 250, 256 DFD pork, 39, 139
INDEX 441 Dispersed spices, 316 Drawn aluminum cans, 376 Dried beef, 13, 18, 46, 136, 334, 351-352, 373, 374, 402-403 Dry bulb temperature, 94-101 Dry curing, 69 conventional, 71-72 dry salt cure, 70-71 hot, 77 Dry-heat cookery, Ill, 112, 115-118 Dry sausage fibrous casings, 296 Dry sausages, 215, 232-233, 256-260, 322 Dry solubles, 316 Elastin, 37-38 Employment, 7-11 Emulsification, 218-219, 234-235 Emulsifiers, 316 Emulsion-type sausages, 107, 234-240, 260-275 Encapsulated spices, 317 Enzymes, 1, 110 Erythorbate, 58-59, 61-62, 300, 337, 338 Essential oils, 315, 317 Extenders, 302-308 Family loaf, 276-277 Fat backs, 334, 349 Fat content: of canned meat products, 126, 127 flavor and, 108, 355-358 nutritive value and, 24-29, 32 preblending and, 181-182 of sausage, 126, 127, 181-182, 187-188, 192-193, 195-196,204-207,213-215, 232-234 sectioned and formed meat products and, 157 See also Reduced and low fat meat product~ Fat mimics, 359 Fat replacers, synthetic, 358-359 Fatty acid content, 28-29 Feed, meat flavor and, 108 Fennel, 320, 327, 329, 331 Fermented products, 227-233, 250-260 Fibrous casings, 296 Fish products, 3, 5, 7,8, 11, 12,323 Flaked and formed meat products, 414-417,425-433 "Flash 18" process, 389 Flavor: cooking and, 107-108 curing ingredient~ and, 55-56, 299-300 fat and, 355-358 See also Spices Flavor enhancers, 309 Flour: Konjac, 360, 363 sausage, 307-308 Food and Drug Administration (FDA), 23, 58, 324 Forced-ventilation smokehouses, 90-91 Frankfurters, 2, 214-215 consumer expenditures on, 7, 8, 12 formulations for, 264-270 low fat, 366-368 nutritive value of, 31, 49 processing of, 221, 223-226, 235-240 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, 42-45 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, 213-214, 226-227, 242-244, 322 Friction-generated smoke, 93-94 Fried chicken, spices in, 322 Frozen meat: consumer expenditures on, 7, 8 for restructured products, 424-425 for sausage production, 200-201 Frying, 118 Garlic, 319, 320, 328, 329, 331 Gases, in smoke, 85-86 Gelatin, 364 Gelation, 235-236 Gellan gum, 362
442 PROCESSED MEATS Genoa salami, 233, 257-258 Ginger, 312, 320, 327, 330 Glucono-O-lactone (GDL), 301-302 Glycogen, 38-39, 42 Glycolysis, 38, 39 Green hams, 132-134 Grinding, 216-217 Grocery stores, consumer expenditures in, 11-12 Ground sausages, formulation for, 242-250 Ground spices, 314-315 Guanosine monophosphate (GMP), 309, 358 Guar gum, 362 Gums, 308, 359, 362-363 Haggis, 279 Hamburger, 18, 322 Hams: baked, 334, 340 canned, see Canned hams classification of, 334-337 commercial manufacture of, 337-347 consumer expenditures on, 7, 8, 12 cooked, 333-335, 339 country, 334, 335, 340-343 curing, 71-77, 337-347, 409 fresh, 132-134 honey cured, 346-347 nutritive value of, 40, 41, 47 plastic packaged, 379-380, 412-413 production volume of, 13-14, 17-18 prosciutti, 334, 344-346 rolls, 121-122, 158-160 Scotch, 334, 344 sectioned and formed, 144-145, 157-161 smoked, 82, 94, 333, 334, 409 spices in, 321 Westphalian, 344 Hard salami, 233, 258-259 Hazard Analysis Critical Control Point (HACCP), 142 Head cheese, 49, 285-286, 322 Hearts, 128, 130 Heat breakdown, 239-240 Heavy bellies, 349 Hemicelluloses, 359 Hemoglobin, 64-66 Herbs, see Spices High acid products, 227, 229, 230 Honey, 56 Honey cured hams, 346-347 Hot boned meat, preblending of, 182-183 Hot cures, 76-77 Hydrocarbons, in smoke, 85 Hydrocolloids, 359-363 Hydrolyzed vegetable proteins (HVP), 63, 365-366 Hydrostatic retorts, 381-384 Ice, sausage production and, 299 Impingement ovens, 113-114 Inosine monophosphate (IMP), 309 Intermediate-moisture foods, I, 2 Iron content: cured meat color and, 64-66 nutritive value and, 30, 32, 34, 35, 44-47 Irradiation, I, 2 Italian sausage products, 214, 246, 322 Jerky, 2 Jourdan cooker, 111-112 Jowl bacon, 334, 349 Kielbasa, see Polish sausage Kiszka, 282 Knockwurst, 49, 214-215, 322 Konjac flour, 360, 363 Labeling, 23-24, 35, 130, 335, 336 Lactic acid, 215 Lamb: consumer expenditures on, 8 fresh, 8, 26, 44-45 myoglobin content, 65 nutritive value of, 26, 28, 34, 40, 44-45 production, 3, 4 sectioned and formed, 145 smoked, 333, 334 steaks, restructured, 432-433 Large-diameter cellulosic casings, 295-296 Least cost formulation, 180, 184-208 Lebanon bologna, 255-256 Linear programming, 185-208 Linguica, 288-289 linking, 220-221
INDEX 443 Linoleic acid, 28 Linolenic acid, 28 Liquid smoke preparations, 95, 102-103, 302 Liquid solubles, 316 Livers, 129-130 Liver sausage, 215, 236-240, 271-274 Liver spread, 322 LiveIWUrst, see Braunschweiger Loaf items, 275-284 Locust bean gum, 362 Low acid products, 227-229 Low fat products, see Reduced and low fat meat products Luncheon meat, 18, 50, 216, 323, 373, 374, 378, 404-406 Luxery loaf, 277-278 Mace, 312, 319, 327-329 Magnesium content, 30, 33 Maillard reaction, 80-82 Maltodextrins, 361 Mannuronates, 308 Massagers, 145, 153-154 Meat, fresh, see Fresh meat Meatballs with gravy, 399-401 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, 19-21 consumer expenditures, 7, 8, 11-12 defined, 1 economic impact of, 10-11 employment in, 7-11 future of, 21-22 history of, 1-2 importance of industry, 6-9 product types, 13-21 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~, 13-21 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, 423-424 Metmyoglobin, 67, 68 Microwave cookery, 114-115 Milk protein-derived extenders, 304-306 Milk proteins, 364 Minced ham, 50 Mineral content, 29-35, 44-47 Mixed foods, 22 Mixers, 150 Mixing, 217, 218, 419 Moist-heat cookery, 111-112, 116, 118-119 Moisture constraints on sausage production, 194 Moisture-protein ratios, 127 Molasses, 55 Molds, 48, 109-110, 343 Monosodium glutamate (MSG), 63, 309, 358 Mortadella, 50, 233, 286-288 Multiformula models, 185, 186 Multiple batch-type tumblers, 152 Multiple-needle stitch pumping, 76 Muscle pigments, 64-67 Musrnrd, 317, 327-329, 331 Mutton: flavor, 141-142 for sausage and canned meat products, 126, 128, 129 Myofibrillar proteins, 36-38 Myoglobin, 64-68 Myosin, 147, 182, 238, 301 National Academy of Sciences, 29, 59 Natural air smokehouses, 89-90 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, 299-300, 338, 341-342 health and, 51
444 PROCESSED MEATS in sausages, 299-300 in sectioned and formed meat product preparation, 155 Nitrogen content, 35 Nitrosamines, 51, 58-59, 62, 85-86 Nonagitating retorts, 380-381 Nonprotein nitrogen, 35 Nutmeg, 319, 320, 327-329 Nutritive value, 23-51 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, 49-50 carbohydrate content, 31, 32, 38-42 consumer awareness and, 24 cured meats, 40, 41, 46-47 fat content, 24-29, 32 fresh meat, 24-30, 35-39, 42-45 labeling and, 23-24, 35 mineral content, 29-35, 44-47 protein content, 25-27, 31, 32, 35-42 sausages, 31-33, 49-50 smoking and, 86 toxic compounds, 48, 51 variation in meat composition by fat percentage, 24-25 vitamin content, 33, 34, 42-47 water content, 25-27, 31, 32, 40, 41 Oat bran and oat fiber, 364 Oblong cans, 375, 376 Oleic acid, 28 Oleoresins, 315-317 Olestra, 358-359 Olive loaf, 284 Onion, 320, 330, 331 Oregano, 327, 330 Organic acids, in smoke, 83-84 Organic coatings for cans, 377-378 Ovens, 112-114 Overchopping, 237-238 Oxidation retardation, 183-184 Oxymyoglobin, 67, 68 Palatability, cooking and, 107-109 Palmitic acid, 28 Paprika, 313, 318, 329 Partially defatted tissue, 132 Pasta with meat, canned, 373, 374 Pasteurized canned meats, 373, 384-386 Pastrami, 323 Pear-shaped cans, 375-378 Peeling sausages, 225-226 Pemmican, 2 Pepper, 312, 318, 320, 327-329 Pepperoni, 233, 259-260, 323 Pesticide residues, 48, 51 ph, 38, 39, 86, 140, 250, 256, 302 Phenols, in smoke, 81-83, 87, 88, 93-94 Phosphates: in curing, 60-61, 338 in sausages, 300-301 Phosphoglycerides, 28 Phospholipids, 27, 28 Phosphorus content, 30, 32, 34, 35, 44-47 Pickle and pimiento loaf, 283 Pickle curing, 69-70, 72-77, 337-339, 347 Pickled fish, 323 Pickled pigs feet, 334, 353 Picnics, 18,47, 135, 136, 157, 334, 336, 384, 386 Plant proteins, 365-366 Plastic packaged hams, 379-380, 412-413 Polish sausage, 50, 214, 247-250, 323 Polyphosphates, 155-156, 301 Porcine stress syndrome (PSS), 139-140 Pork: amounts and percentages of processed products, 19-20 and beans, 323 bellies, 135 certified, 137 consumer expenditures on, 8 cured, 13 cuts, fresh or processed, 20 fresh, 8, 14, 20, 26, 45, 138-141 frozen, 120-122, 137 loins, 120-121, 136, 334, 349-350 myoglobin content, 65 nutritive value of, 26, 28, 34, 40, 41, 45-47 picnics, 18, 47, 135, 136, 157, 334, 336, 384, 385 production of, 3-4, 6, 7, 13 restructured products, 430-434 roasts, restructured, 433-434
INDEX 445 for sausage and canned meat products, 126-130, 132 sectioned and formed products, 145, 157-158 shoulders, 121-122, 135-136, 157, 334, 350 smoked, 334, 349-350 steaks, restructured, 430-431 undesirable conditions, 138-141 See also Bacon; Hams; Sausages Potassium chloride, 35, 54-55 Potassium content, 30, 32, 34, 44-47 Potassium lactate, 63-64 Potassium sorbate, 62-63 Pot roasting, 118 Potted meat, 373, 374, 378, 406-408 Poultry meat: amounts and percentages of processed products, 19-20 boneless turkey roasts, 123-124 consumer expenditures on, 7, 8, 11, 12 consumption of, 5 low fat patties, 369-370 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, 165,168-178 Preblending, 180-185 Pressure boxes, 71-72 Pressure cooking, 119 Product types, 13-21 Prosciutti hams, 334, 344-346 Protein multipliers, 336 Proteins: additives, 156 animal, 364-365 meat product content of, 25-27, 31, 32, 35-42, 187-188, 204-207 -moisture ratio, 127 plant, 365-366 surface-protein matrix, 146-149 PSE pork, 39, 138-139 Pullman-base cans, 374-376 Quality control procedures, 21-22 Quality specifications, 142 Rancidity, 183-184, 308, 328 Raw materials, 12, 126-142 for canned meats, 126-132 for pre blending, 184 quality specifications, 142 for restructured meat products, 418-425, 427-433, 435 for sausages, 126-132, 180-208 for sectioned and formed meat products, 156-157 for smoking, 132-137 storage of, 136-137 undesirable conditions, 138-142 Red pepper, 313, 318, 320, 327-329 Reduced and low fat meat products, 24, 355-370 animal proteins, 364-365 effects of reducing fat, 355-358 fat mimics, 359 frankfurters, 366-368 hydrocolloids, 359-363 meat patties, 368 oat bran and oat fiber, 364 plant proteins, 365-366 pork sausages, 368-369 poultry patties, 369-370 summer sausage, 369 synthetic fat replacers, 358-359 Regenerated collagen casings, 294 Regular hams, 132 Relative humidity, 94-101 Restructured meat products, 414-436 formulations, 425-436 procedures, 414-418 raw materials, 418-425, 427-433, 435 See also Sausages; Sectioned and formed meat products Reticulin, 38 Retorts, 380-384 Roast beef, 41, 46, 119-120, 163-164 Roasting, 117-118 Rosemary, 327, 328, 330 Rough hams, 132 Round sanitary cans, 375, 376, 378 Sage, 319, 327-329, 331 Salami,233 formulations, 251, 257-259, 274-275
446 PROCESSED MEATS nutritive value of, 31, 50 spices in, 323 Salmonella, 48 Salometer, 73 Salt, 24 in curing, 54-55, 70-71, 73, 341-343, 350-351 for sausages, 299 in sectioned and formed meat product preparation, 155 See also Sodium content Salt pork, 349 Sarcoplasmic proteins, 36, 38 Sausage formulations, 242-289 dry sausages, 256-260 emulsion-type sausages, 260-275 ground sausages, 242-250 miscellaneous, 284-289 semidry sausages, 250-256 specialty items, 275-284 Sausages: acsorbate in, 62 additives, 298-302, 308-309 bologna, see Bologna braunschweiger (liverwurst), 49, 216, 271-274, 322 canned, 374 casings for, 291-298 cerveiat, 49, 254-255, 321 chorizo, 251, 256, 321 classification of, 212-216 coarse-ground, 226-227 consumer acceptance and, 210-211 consumer expenditures on, 7, 8, 12 cooking of, 109, 112, 221-225 dry, 215, 232-233, 256-260, 322 emulsion-type products, 107, 234-240, 260-275 extenders, 302-308 fermented products, 227-233, 250-260 formulations, see Sausage formulations hankfurters, see Frankfurters fresh, 213-214, 226-227, 242-244, 322 health and, 29 Italian, 214, 246, 322 knockwurst, 49, 214-215, 322 least cost formulation, 180, 184-208 liver, 215, 236-240, 271-274 low fat, 366-369 mortadella, 50, 233, 286-288 nitrite/nitrate levels in, 57 nutritive value of, 31-33, 49-50 pepperoni, 233, 259-260, 323 Polish, 50, 247-250, 323 preblending, 180-185 processing steps, 216-226 production volume of, 14-16 raw materials for, 126-132, 180-208 salami, see Salami semidry, 215, 230-232, 250-256 smoked, 214, 289, 323 sorbate in, 63 spices in, 298 summer, 231-232, 250-256, 324, 369 thuringer, 50, 253-254 Vienna, 50, 324, 374, 378, 397-399 whole hog, 214, 227, 244 Scotch ham, 334, 344 Scrapple, 50, 216, 284-285, 323 Sea~oning blends, 326 Sectioned and formed meat products, 144-178 additives, 155-156 advantages of, 145-146 beef, 145, 157, 160, 161, 163-164, 167-168 characteristics of, 144-145 disadvantages of, 146 equipment, 150-155 formulations, 158-178 hams, 17, 144-145, 157-161 importance of, 145 poultry meat, 145, 157, 165, 168-178 principles involved in production of, 146-150 raw materials selection, 156-157 soy protein isolate-meat combination product~, 160-16n types of, 157-158 veal, 145, 165-166 Semidry sausages, 215, 230-232, 250-256 Serum proteins, 364-365 Sex odor, 141 Short meat, 238-239 Shrinkage constraint~ on sausage production,194-195 Side-loaded impact tumblers, 151-152 Simmering, 119 Single formula models, 185, 186 Single-needle stitch pumping, 75
INDEX 447 Skinless Polish sausage, 247-249 Skinless smoked links, 246--247 Skinned hams, 132 Sloppy joe sauce, spices in, 323 Small-diameter cellulosic casings, 295-296 Smithfield ham, 334, 341 Smoked meats, see Cured and/or smoked meats Smoking, 79-lO3 composition of smoke, 81-86 cooking during, 94-lOl deposition of smoke on meats, 88 fuel types, 91-94 hams, 339, 409 liquid smoke preparations, 95, lo2- lo3 methods of, 88-91 nature of smoke, 87-88 nutritive value and, 86 production of smoke, 86--87 purposes of, 79-81 raw materials for, 132-137 of sausages, 221-225 Sodium ascorbate, 59, 61-62, 300, 338 Sodium content, 30, 32, 34, 35, 44-47 See also Salt Sodium lactate, 63-64 Sorbic acid, 62-63 Souse, 50, 285 Soy protein isolate-meat combination products, 160-166 Soy proteins: as extenders, 303-304 reduced and low fat meat products and, 365 Spanish meat products, 250, 251 Specialty items, 275-284 Spices, 298, 311-331 American Spice Trade Association (ASTA) quality assurance, 324 antioxidant and antimicrobial contributions of, 328-331 "Baker's Dozen" of, 317-320 buying tips, 331 classification of, 314-317 cleaning/dry sterilization of, 325 flavors in meat products, 321-324 history of, 311-314 low sodium, calorie, and fat products and,328 precautions when scaling up recipes, 326--328 sample analysis of, 324-325 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, 307-308, 359, 360, 361 Stearic acid, 28 Steel cans, 379 Sterilization, 109 Stewing, 118-119 Stitch pumping, 75-76 Storage: canned meats, 387 raw materials, 136--137 spices, 325 Stuffing, 219-220 Sugar: in curing, 55-56, 338 in sausages, 300 Summer sausage, 231-232, 250-256, 324, 369 Surface drying during cooking, 1lO Surface-protein matrix, 146--149 Swiss steak, spices in, 324 Synthetic fat replacers, 358-359 Taste sensations, spices and, 320 Tearing and forming, 414, 415, 418 Temperature conversion tables, 94-lOl Tempering, 424 Tender cuts, cooking of, 116 Tenderness, 108-109 Texture, effect of fat on, 358 Thermal cures, 76--77 Thiobarbituric acid numbers (TBA), 142 Thread closures, sausage casing, 297 Thuringer, 50, 253-254 Thyme, 327, 328, 330 Tinplate cans, 376--377 Tocopherols, 309 Tongue, 128, 129, 334, 352-353 Tough cuts, cooking of, 116 Toxic compounds, 48, 51
448 PROCESSED MEATS Trichina, 137, 335 Triglycerides, 27 Tripe, 127, 128, 130 Tumblers, 145, 150-152 Turkey products, 123-124, 145, 157, 165, 168-178 See alm Poultry meats Turmeric, 327, 328, 330 Two-toning, 140 Tying sausages, 220-221 Ultrasonic treatment, 154-155 U.S. Department of Agriculture, 59, 63, 213 Variety meats, 129-130 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, 165-166 steaks, restructured, 428-430 Vienna sausages, 50, 324, 374, 378, 397-399 Vitamin content, 33, 34, 42-47 Water content, 25-27, 31, 32, 40, 41, 299 Westphalian ham, 344 Wet bulb temperature, 94-101 White pepper, 318, 327-329 Whole hog sausage, 214, 227, 244 Wiltshire bacon, 348-349 Xanthan gum, 360, 363 Yeast hydrolysates, 365 Yeast protein-derived extenders, 306-307 Zinc content, 30, 33