Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand

Daneysa Lahis Kalschne, Marinês Paula Corso, Cristiane Canan

• Publisher: Bentham Science Publishers
• Year: 2020
• Print ISBN: 9789811470172
• eBook ISBN: 9789811470196
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Meat and meat-based products play an important role as foods in the diets of people around the world. However, environmental and social issues have posed a challenge to meat production processing plants, with the advent of more consumer conscious production values across the food processing industry and a changing attitude among some communities towards the consumption of products from animal origin.
The development of meat science and technology has brought solutions that allow the consumption of meat in a greater proportion from the source. Traditional processes such as salting, smoking, and fermentation have been refined, and, more recently, processes such as emulsification, marinating, and tenderizing of meat, have further diversified meat products. Meat processing technology is also required to meet consumer expectations and demands for nutritious and safe food. Consumer requirements have pushed for need for adaptation and modernization of slaughterhouses, as well as the use of more suitable processing technologies for saving water, energy, and reducing waste production, all while trying to provide a high level of nutritional, sensory, and food-safety for consumers.
Advances in Meat Processing Technologies aims to inform students, researchers, lecturers and others who are interested in the subject, about new meat and meat-based product processing technologies. The handbook covers a variety of meat processing technologies including dry fermentation, meat emulsification, curing, marinating, restructuring and processing of non-emulsified meat and meat analogues. Additional chapters cover the use of additives and ultrasound technology in meat processing as well as different strategies suitable for meat processing operations. The simple, topical presentation of the book, which covers a wide variety of products makes the book a key reference for informing students, researchers, lecturers, professionals and general readers who are interested in the subject of meat processing technology.

Dry Fermentation Technology

Daneysa L. Kalschne, Marinês Paula Corso, Cristiane Canan

Universidade Tecnológica Federal do Paraná, Department of Food, Medianeira, Paraná, Brazil

Abstract

The technology of the production of dry-fermented products is old and even in current days these meat products are produced, appreciated and consumed worldwide. The fermentation and drying steps are responsible for chemical and biochemical transformations that ensure the final characteristics of the product were reached. One of the disadvantages in dry-fermented product processing is the time required for all transformations that characterize the product and meets the required standard of safety and quality. Thus, the use of emerging technologies allows the improvement in the production process considering the use of new approaches, always ensuring food safety and quality. In this chapter, the ultrasound, pulsed UV light and QDS process^® are discussed. The approach includes the advantages and disadvantages of each technology, the report of researchers describing the use of mentioned technologies and the most probable mechanisms associated with the effects.

Keywords: Fermented Sausages, Ham, Pulsed UV Light, Quick-Dry-Slice Process^®, Salami, Starter Culture, Ultrasound.

INTRODUCTION

Dry-fermented meat products are consumed worldwide representing a part of traditional diets and perceived as attractive gastronomic entities contributing to cultural and geographic distinctiveness [1]. This processed meat product group is characterized by a ripening process accompanied by a more or less intense drying and even large of chemical and biochemical transformations [2]. Sausages and some meat cuts are the most popular dry-fermented products, which were named and prepared according to the influence of specific regions and diverse types had the designation of origin recognized. Some examples include Parma ham from Italy, Chorizo, Serrano and Iberian ham from Spain, Milan and Italian salamis, and Sobrassada from Mallorca (Islas Baleares) [2^-5].

The dry fermented technique was mainly associated with pork meat industrialization [6].

The sausage consisting of seasoned and salted minced meat that is stuffed into intestinal casings, while is based on the art of dry ham production previously developed by the Celts and Gauls, consisting of the salting and drying of hind legs

of wild boars and pigs [1]. The most popular and famous dry-fermented cut is ham; however, the shoulder and loin are also produced and consumed.

Over the years, fermented meats came to exist in an overwhelming variety, characterized by large differences in ingredients, shape and caliber, and processing conditions. Several types of meat have been applied, including pork, beef, horse, donkey, deer, poultry, and ostrich [1]. In this context, the possibility of the use of emerging technologies on dry-fermented products represents alternatives in order to improve food safety, quality, and manufacturing process time consumption.

TRADITIONAL DRY-FERMENTED PRODUCTS ELABORATION PROCESS

Salami is prepared by grinding the meat and fat and mixing with all other ingredients including salt, curing salts as nitrite and or nitrate, sugars, spices, antioxidants, and starter culture [6]. Moreover, the processing technologies may differ depending on the drying intensity, ripening length or smoking [2]. Table 1 summarizes some dry-fermented meat product formulations. Note the high salt content used in the formulations, and considering that during the maturation stage the product can lose up to 50% moisture, which causes the salt content in the final product to increase significantly. Thus, the reduction of the salt content of these products is necessary and will be discussed later on as new technologies can contribute.

Fig. (1))
Characteristics of salami during product elaboration.

The mass is stuffing in artificial casings and is submitted to a fermentation/drying for a few days with the external development of mould (Penicillium nalgiovense), and ripening for sufficient time up to reaching the desired water activity in the final product (Fig. 1) [6]. The dry-fermented products were generally packed and stored under a modified atmosphere composed of nitrogen and carbon dioxide (80:20, v/v) or under vacuum to enhance their shelf life stability by minimizing microbial growth and lipid oxidation processes [7, 14].

Table 1 Dry-fermented meat products formulation.

Meat product	Meat base	Ingredients and additives	Starter culture	Reference
Italian salami	100% pork meat	1% salt, 0.3% curing salt, 1% flavoring, 1% sucrose, and 0.25% sodium erythorbate	S. xylosus, S. carnosus, P. pentosaceus and P. acidilactici	[7]
Italian salami	70% pork meat, and 30% pork fat	Salt, spices, aromas, sodium nitrate, sodium nitrite, ascorbic acid, citric acid, milk powder, lactose, and sucrose	Lactobacillus	[8]
Italian salami	62.09% pork meat, and 19.10% beef	2.91% salt, 0.28% sodium nitrite and nitrate, 0.23% sodium ascorbate, 0.19% pepper, 0.19% garlic powder, 0.19% nutmeg, 0.28% glucose, and 0.19% sucrose	P. pentosaceus, and S. xylosus	[9]
Milano salami	75% pork meat, and 25% belly	2.3% NaCl, 0.2% black pepper, 0.1% white pepper, 0.02% garlic, sodium nitrite, sodium ascorbate, dextrose, and saccharose	L. sakei	[10]
Milano salami	74.95% pork meat, and 30% pork backfat	2.5% salt, 0.3% curing salt, 0.20% sodium erythorbate, 0.02% white pepper, 0.20% garlic, 1,.0% wine, and 0.8% sugar	D. hansenii, L. sakei, P. pentosaceus, S. carnosus, and S. xylosus	[11]
Milano salami	69.5% pork meat, and 23% pork fat	2.3% NaCl, 0.015% sodium nitrite, 0.3% sodium erythorbate, 0.6% flavoring, 1.0% wine, 2.7% milk powder, 0.35% glucone delta lactone, 0.25% sucrose,...

Table of contents

• Welcome
• Table of Content
• Title
• BENTHAM SCIENCE PUBLISHERS LTD.
• FOREWORD
• PREFACE
• ACKNOWLEDGEMENTS
• The Meat Industrialization Scenario: Production, Consumption, and Product Changes Driven by Consumers
• Dry Fermentation Technology
• Meat Emulsion Technology
• Meat Curing and Preservation Methods
• Marinating and Meat Restructuring Technology
• Non-emulsified Sausage Processing Technology
• Effect of Ultrasound on Fresh Meat Tenderness
• Botton-up and Top-down Strategies for Processing Meat Analogs
• Alternative Additives and Ingredients