Processed Meats

Pearson, A. M.; Gillett, T. A.

doi:10.1007/978-1-4615-7685-3

Cited by 113 publications

(150 citation statements)

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“…Three basic procedures, (1) chunking and forming, (2) flaking and forming, and (3) tearing and forming, are used in reducing particle size and production of restructured meat (Pearson & Gillett, 1996). The first two procedures have been extensively used and are increasing in importance.…”

Section: Comminution and Formationmentioning

confidence: 99%

“…The first two procedures have been extensively used and are increasing in importance. The third procedure needs special equipment that tears the meat fibers apart and then reforms them into shapes resembling intact cuts (Pearson & Gillett, 1996). The type, size, and shape of the particles produced vary significantly between the grinder, chopper, and flaker (Mandigo, 1988).…”

Section: Comminution and Formationmentioning

confidence: 99%

“…Maintaining more of the characteristic structure and texture of the original meat cuts is the advantage of chunked and formed meat products (Pearson & Gillett, 1996). Susceptibility to autoxidation, which is common to all restructured meats that are not cured using either nitrite or nitrate is a major disadvantage of chunked and formed fresh meats (Pearson & Gillett, 1996).…”

Section: Comminution and Formationmentioning

confidence: 99%

“…Restructured meat products include any meat products that are partially or completely disassembled and then reformed into the same or a different form (Pearson & Gillett, 1996). Therefore, this definition includes all sectioned and formed meat products, as well as all sausages and a variety of other products (Pearson & Gillett, 1996).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, this definition includes all sectioned and formed meat products, as well as all sausages and a variety of other products (Pearson & Gillett, 1996). In restructured meat products, several serious problems, i.e., fat oxidation and color instability, are encountered and they are the prime limitation to acceptance by consumers (Akamittath, Brekke, & Schanus, 1990).…”

Section: Introductionmentioning

confidence: 99%

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Utilization of restructuring technology in the production of meat products: a review

Sun

2009

CyTA - Journal of Food

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Meat restructuring technology enables the production of value-added meat products from low quality cuts and trimmings. In addition, this technology can improve products' characteristics such as texture, fat content, bind strength, and shape; meanwhile, it can also satisfy the increasing demand for convenience. The factors affecting the quality of restructured meat products including appearance, comminution and formation, particle size, mixing time, meat type, and fat content are analyzed; roles of non-meat ingredients such as salt, phosphate, soy protein, transglutaminase (TG) are discussed, protein binding and cooking are also mentioned. Salt and phosphates are traditional additives, which facilitate extraction of myofibrillar proteins and enhanced binding of meat particles. Salt is also associated with meat discoloration and rancidity development. Recently, there is a tendency towards reducing salt intake for health reasons. Binders such as k-carrageenan, alginate, TG are widely and successfully used in restructured meat production. Some new techniques such as meat fiber alignment and high pressure treatment are also discussed in this review.Keywords: restructuring; meat products; bind strength; texture La tecnologı´a de reestructuracio´n de carne permite la produccio´n de productos de carne con valor an˜adido partiendo de cortes y pedazos de baja calidad. Adicionalmente, esta tecnologı´a puede mejorar las caracterı´sticas de los productos como textura, contenido graso, cohesio´n y forma; al mismo tiempo, puede satisfacer la demanda creciente de productos de mayor conveniencia. Se analizan los factores que afectan la calidad de los productos de carne reestructurada incluyendo su pulverizacio´n y formacio´n, taman˜o de partı´culas, tiempo para mezclar, tipo de carne y contenido graso; se discute el papel que juegan los ingredientes que no provienen de la carne como sal, fosfato, proteı´na de soya y transglutaminasas; cohesio´n proteı´nica y coccio´n se mencionan tambie´n. La sal y fosfatos son aditivos tradicionales que facilitan la extraccio´n de proteı´nas miofibrillares y una capacidad superior de cohesio´n de las partı´culas de carne. La sal tambie´n se asocia con la decoloracio´n de la carne y el desarrollo de rancidez. Recientemente hay una tendencia a reducir la ingesta de sal por razones de salud. Agentes cohesivos como k-carragenano, alginato y transglutaminasa se usan amplia y exitosamente en la produccio´n de carne reestructurada. Algunas te´cnicas nuevas como alineamiento de fibras de carne y tratamiento a alta presio´n se discuten en esta revisio´n.

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Section: Comminution and Formationmentioning

confidence: 99%

Section: Comminution and Formationmentioning

confidence: 99%