PORKthe Other White Meat

What is your favorite food?

Fresh MeatsPork ChopsSteaksGround BeefChickenTurkey

Processed MeatsHot DogsLuncheon MeatsHamSmoked SausageBeef JerkyMarinated Meats

What’s The Difference?

Fresh MeatsNo Salt AddedNo Flavorings AddedNo Preservatives Added

Cured MeatsSalt may be addedFlavor normally addedPreservatives normally addedWater may be added

Types of Meat Preservation1. Drying-

Removal of water from meat.

2. Heating- Kills bacteria if temperatures reaches 160 degrees.

3. Refrigeration- Slows the growth of bacteria

4.4. Freezing-Freezing- 20 degrees below zero eliminates bacterial growth

5. Acidification- Low pH retards bacterial growth

Types of Meat Preservation6. Irradiation-

Low levels kill bacteria in fresh meat products

7. Canning- Packaging meat into sealed containers and heating meat to kill bacteria

8. Curing- Compounds make meats inhospitable to microbial growth.

9. Salting and Sugaring- Prevents microbial growth

10. Smoking- Forms antibacterial chemicals to the meats surface

The 5 Factors in the Curing Process

1. Preservation

2. Flavor

3. Color

4. Tenderness

5. Yield

Preservation

3 main ingredients to preservation process

1. Salt

2. Sugar

3. Nitrite

FlavorFlavor is the primary reason consumers purchase meat more

than once

Salt- Predominant flavor in most processed meats

Sugar- Used to reduce the harshness of the salt flavor

Nitrite- Provide a characteristic flavor you recognize as a ham flavor

Smoked- Contains a smoke flavoring rather than being traditionally smoked

Color and Tenderness

Color- If nitrate is used the meat will take on a distinctive red color.

Tenderness- The type of process will affect the tenderness of the meat.

Examples: Jerky the meat is dry and tough

Ham usually fairly tender

YieldWhen meat products are cooked and smoked, some water and juices are lost,

making the product weigh less, thus reducing the product’s value.

1. Moisture- Helps prevent moisture loss during cooking and smoking

2. Increased Profits- Adds weight to products increasing the price of the product.

3. Curing- Used to deliver cure ingredients into the fresh meat prior to curing.

The Curing Process

Non-Meat Ingredients

• Not meat!!!

Ingredients

• Increase product yield

• Aid in color, texture or flavor development

• Increase product shelf-life

• Increase process efficiency

WaterOne of the most important ingredients

Why?• Economically beneficial• Processing aid• Allowed 25-30lbs per 100 lbs of meat• Allowed 3% for fresh sausage

Functions• Optimizes Juices• Optimizes finished costs• Dissolves ingredients• Controls Temperature

SaltEssential Ingredient

Functions• Extracts salt soluble proteins• Adds flavor• Improves water binding• Is Bacteriostatic

Modern Cures• Normally contain 1.5 to 3 percent salt• Country style hams often have more than 17% salt

Phosphates

Functions• Helps hold water and juices in meat products• Helps the product from drying out• Controls pH level• Helps reduce lipid oxidation

Modern Cures• 0.05-0.5 percents in finished product

NitriteSodium or Potassium

Functions• Acts as a cure that adds color and some flavor• Bacteriostat- inhibits C. botulinum• Acts as an antioxidant

Modern Cures• Concentrations are 156 ppm in most products• Concentrations are 120 ppm in bacon• Commercial cures are 6.25% nitrite and 93.75% salt

Cure AcceleratorsSodium Erythorbate and Ascorbate

Functions• Accelerates reduction of nitrite to nitric oxide• Speeds up processing time• Acts as an antioxidant

Modern Cures• Allowed 7/8 ounces per 100 lbs of meat

SweetenersFunction• Adds flavor• Keeps moisture in product• Enhances browning• Adds cost to product

Modern Forms Sweetness• Cane Sugar 100%• Dextrose 70%• Corn Syrup/Solids 50%

Spices and Seasonings

Functions• Adds Flavoring• Serves as an Antioxidant• Adds Color to the product

Modern Forms• Are Natural• Are Soluble (Oils)