Non-meat Ingredients –second of the 3 major elements that make processed meats what they are...
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Transcript of Non-meat Ingredients –second of the 3 major elements that make processed meats what they are...
Non-meat Ingredients
– second of the 3 major elements that make processed meats what they are
– recall that: 1) meat ingredients 2) non-meat ingredients 3) processing treatments
– gives controlled variety, distinctiveness, uniqueness
– important to know reasons for use (functions) and limits
– many are regulated by the USDA
1. Water
– not only a major component of meat but also a very important non-meat ingredient
a. dissolves, disperses other ingredients
i.e. salt, nitrite
b. yields
c. temperature control
d. improve palatability
– reminder– be aware of hard water, nitrite
– limited by product definitions ~ PFF, M:P, etc.
2. Salt (NaCl)– extremely fundamental to processed meats
--- “the original preservative”– “magic” ingredient ?
– no regulatory limit– except not permitted in baby foods
– review of functions
a. need salt for salt soluble proteins “activation”– emulsions, water binding, gelation, brine strength---
salt = 6 - 8% ideal water
b. need salt for water binding– isoelectric point shift from Cl-
additional functions for salt
c. flavor
– Na+
– acquired preference in taste
~ 2% becomes a detectable difference in flavor
– human nutritional requirement– 200-500 mg/day
– average consumption (3000-4000 mg/day) far exceeds requirement - MAJOR current issue due to close relationship to hypertension (1/3 of adult are hypertensive; 1/3 are “pre-hypertensive” )
– KCl can be a partial substitute
d. microbial effects– dramatic
– completely changes the dominant microbial population on meat– from gram– to gram +
– change form psychrophilic (Pseudomonas) to mesophilic (lactics) and spoilage is immediately slower and different
– very important to “shelf life”– brine strength of about 4%
– inhibits many pathogens but not all Staphylococci aureus is a risk in fermented products
and Clostridium botulinum in cooked non-refrigerated products. Listeria monocytogenes is also salt tolerant
Injection solutions for curing hams, bacon, etc. sometimes need to be checked for salt content
– quick method is a salometer– float with 0 -100 scale
0o
50o
100o
– scale corresponds to % saturation 100% 100o = 26.5% salt
so: 50o salometer= ? % salt= 13.25% salt
Concerns for salt
1. Contaminants - – use high quality, food grade salt
2. hypertension induced by Na
– why?– consumption is ~3400 mg/day
– minimum nutritional requirement is 200-500 mg/day
Sodium Content of Foods (mg)
– table salt , 1 tsp 2358
– pickles, dill, 1 large 1731
– canned chicken soup, 1 cup 850
– sauerkraut, 1/2 cup 780
– pretzels, 1 oz 486
– cottage cheese, 1/2 cup 459
– sardines, 3 oz 429
– deli ham, 1 oz 341
– deli turkey breast, 1 oz 335
– soy sauce, 1 tsp 304
– cheese, American, 1 oz 304
– cornflakes, 1 cup 298
– olives, black, 5 large 192
– deli bologna, 1 oz 295
– potato chips, 1 oz 183
Why is sodium blamed for the problem of hypertension?
– hypothesis is based on the biological need to maintain a closely balanced Na:K ratio across cell membranes
depends on correct concentrations of each -
– if sodium goes up, more water is necessary to dilute the Na to the correct concentration
K+Na+
Na+
H2O
– thirst response following salt consumption
– increases blood volume and blood pressure, increases renal (kidney) function to remove excess Na and water
– in normal people, blood pressure returns to normal but in some (~ 30%), it stays high = hypertension
– several contributing causes – genetics
– dietary potassium (K)
– dietary calcium
– and, now, nitric oxide may be important
– not a simple relationship
– however it is important to let consumers know what is in processed meats
– Na is processed meats comes from several other ingredients besides NaCl --- Na nitrite, Na erythorbate, Na phosphates, Na lactate, etc. --- though none as much as NaCl
Recent re-emergence of issues
– New England Journal of Medicine, Jan. 2010
- reducing dietary salt could prevent “…thousands of heart attacks, strokes, etc and save $10-24 billion per year in health care costs…”
- “…benefits similar to not smoking and reducing obesity”.
- American Heart Assoc., Feb. 2010
- new recommendation for sodium of
1,500 mg/day, a change from previous
2, 300 mg/ day (1,500 mg = 2/3
teaspoon)
- New York City Department of Health
-encouraged food processors and
restaurants to reduce sodium content
A New York City-led partnership of cities, states and national health organizations
- proposed targets to guide a voluntary reduction
of salt levels in packaged and restaurant foods.
-overall target is 25% reduction in food products
over the next 5 years.
National Salt Reduction InitiativeJanuary, 2010
Institute of Medicine-National Academies-2010
– recommended that FDA review/revise the GRAS status of NaCl
– suggested a long term monitoring system to measure and track NaCl consumption
– suggested a tax incentive (deduction) for companies that provide low/reduced salt products
– suggested a tax disincentive (sales tax) on food products with high NaCl content
Dietary Guidelines for Americans – 2010, released Jan., 2011
– Reduce daily sodium to less than 2,300 mg (Tolerable Upper Intake Level) for adolescents and adults of all ages
– African-Americans, persons with hypertension, diabetes or kidney disease, or ages 51 and older should reduce intake to 1,500 mg/day or less
– “Adequate Intake” levels recommended are 1,000 mg for ages 1-3, 1,200 mg for ages 4-8, 1,300 mg for ages 51-70 and 1,200 mg for age 71 and older