Processed Meats Second Edition
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PROCESSED MEATS Second Edition A. M. Pearson Department of Food Science and Human Nutrition Michigan State University East Lansing, Michigan and F. W. Tauber Marketing Department Films Packaging Division Union Carbide Corporation Chicago, Illinois avi A VI PUBLISHING COMPANY, INC. Westport, Connecticut
Copyright 1984 by Softcover reprint of the hardcover 2nd edition 1984 THE AVI PUBLISHING COMPANY, INC. 250 Post Road East Westport, Connecticut 06881 All rights reserved. No part of this work covered by the copyright hereon may be reproduced or used in any form or by any means-graphic, electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systems-without written permission of the publisher. Library of Congress Cataloging in Publication Data Pearson, A. M. (Albert Marchant), 1916- Processed meats. Rev. ed. of: Processed meats / by W. E. Kramlich, A. M. Pearson, F. W. Tauber. 1973. Includes bibliographies and index. 1. Packing-houses. 2. Packing-houses products. I. Tauber, F. W. (Francis Warren), 1910- II. Kramlich, W. E. Processed meats. III. Title. TS1970.P43 1984 664'.92 84-16933 ISBN 978-94-010-9694-2 ISBN 978-94-010-9692-8 (ebook) DOl 10.1007/978-94-010-9692-8 AB C D 3210987654
To W. E. Kramlich, who was largely responsible for bringing the earlier edition to fruition, but was unable, owing to the press of business responsibilities, to contribute to this revision
Contents Preface xi 1 Introduction to Meat Processing 1 Historical 1 Purposes of Meat Processing 2 Importance of Meat Industry 3 Magnitude and Relative Value 4 Relative Importance of Processed Meats 7 Trends in Production 16 Future of Meat Processing 16 Bibliography 17 2 Composition and Nutritive Value of Raw Materials and Processed Meats 18 Emphasis on Nutrition 18 Composition and Nutritive Value of Meat 19 Nutritional Value of Some Processed Meats 39 Toxic Compounds in Meat Products 39 Summary 44 Bibliography 44 3 Curing Ingredients Utilized in Meat Curing Cured Meat Color Curing Methods Bibliography 4 Smoking Purposes of Smoking Composition of Smoke Action of Smoke on Nutritive Value Production of Smoke The Nature of Smoke Deposition of Smoke on Meats Methods of Smoking Types of Fuel Cooking During Smoking Liquid Smoke Preparations Bibliography 46 46 54 59 67 69 69 71 75 75 77 77 78 81 82 84 86 vii
viii CONTENTS 5 Meat Cookery and Cooked Meat Products 87 Action of Cooking 87 Methods of Cooking 92 Considerations in Selecting Cooking Methods 96 Cooked Meat Product Recipes 99 Bibliography 104 6 Raw Materials 106 Sausage and Canned Meats 106 Smoked Meats 111 Storage of Raw Materials 116 Certified Pork 116 Undesirable Conditions 117 Bibliography 121 7 Sectioned and Formed Meat Products 123 Characteristics and Importance 123 Advantages and Disadvantages 124 Principles Involved in Production of Sectioned and Formed Meats 125 Equipment 128 Additives 133 Selection of Raw Materials 134 Types of Products 135 Sectioned and Formed Meat Formulations 137 Bibliography 155 8 Least-Cost Formulation and Preblending of Sausage 158 Preblending 158 Least-Cost Formulation 162 Summary 184 Bibliography 184 9 Sausages 187 Consumer Acceptance 187 Classification 188 Steps in Processing 192 Some Sausage Products 201 Other Materials 209 Bibliography 210 10 Sausage Formulations 211 Ground Sausages 211 Semidry or Summer Sausages 217 Dry Sausages 221 Emulsion-Type Sausages 224 Specialty Items 237 Miscellaneous Sausages 245 Summary 249 Bibliography 250 11 Casings, Seasonings, Extenders and Additives 251 Casings 251 Clips and Thread Closures 256
CONTENTS ix Spices and Condiments 256 Additives 259 Binders and Extenders 262 Other Additives 268 Bibliography 269 12 Cured and/or Smoked Meats 270 Ham 270 Bacon 282 Smoked Pork Loin 284 Picnic 285 Shoulder Butt 285 Corned Beef 285 Smoked Fresh Meat 286 Dried Beef 286 Smoked and Cured Lamb 287 Smoked Tongue 287 Pickled Pigs Feet 288 Bibliography 288 13 The Canning Process 290 Cans 292 Retorts 297 Pasteurized Canned Products 301 Closing 302 Pasteurizing Cook 302 Cooling 302 Storage and Shelf-Life 304 Aseptic Canning 304 Bibliography 305 14 Canned Meat Formulations 307 Corned Beef Hash 307 Beef Stew 309 Chili Con Carne 312 Vienna Sausages 313 Meat Balls With Gravy 315 Sliced Dried Beef 317 Luncheon Meat 319 Potted Meat 322 Canned Hams, Pasteurized and Sterile 324 Plastic Packaged Hams 327 15 Restructured Meat Products 329 Procedures 329 Raw Materials 332 Restructured Meat Formulations 339 Bibliography 349 16 Analytical Methods 351 Moisture 351 Fat 352 Protein 353
x CONTENTS Ash 355 Nitrate 356 Nitrite 358 Meat Pigments in Cured Meat Products 360 Phosphate 361 Salt 363 Cereal 365 Soybean Flour and Soy Protein Concentrate 366 Lactose 368 Com Syrup Solids 372 Rapid Fat Determinations 375 Rapid Moisture Determinations 378 Rapid Salt 379 Rapid Nitrite 381 Estimating Raw Material Composition from Limited Analytical Data 381 Using Fat Content to Aid in Formulating Sausages 383 Routine Analytical Laboratory for Meat Products 386 Bibliography 387 17 Other Methods of Processing Purpose of Developing New Methods Other Methods of Processing Bibliography 18 Deterioration of Processed Meat Flavor Appearance Canned Meat Spoilage Bibliography Index 389 389 392 406 408 408 410 413 417 419
Preface This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles involved in production of processed meat and poultry products. In addition, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and graduate students enrolled in the meat processing course, it is hoped that this book will also prove useful as a reference book to industry and government scientists and researchers engaged in or associated with meat and poultry processing. A. M. Pearson F. W. Taubert tdeceased