Processed Meats (2^nd Ed.)

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 in­ volved in production of processed meat and poultry products. In addi­ tion, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and grad­ uate 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 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes uti­ lized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and en­ zymes. However, the definition excludes cutting, grinding, and pack­ aging of fresh meats in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacturing of meat products, and (2) those that alter the form of fresh meat in preparation for consumption.

1 Introduction to Meat Processing.- Historical.- Purposes of Meat Processing.- Importance of Meat Industry.- Magnitude and Relative Value.- Relative Importance of Processed Meats.- Trends in Production.- Future of Meat Processing.- 2 Composition and Nutritive Value of Raw Materials and Processed Meats.- Emphasis on Nutrition.- Composition and Nutritive Value of Meat.- Nutritional Value of Some Processed Meats.- Toxic Compounds in Meat Products.- Summary.- 3 Curing.- Ingredients Utilized in Meat Curing.- Cured Meat Color.- Curing Methods.- 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.- 5 Meat Cookery and Cooked Meat Products.- Action of Cooking.- Methods of Cooking.- Considerations in Selecting Cooking Methods.- Cooked Meat Product Recipes.- 6 Raw Materials.- Sausage and Canned Meats.- Smoked Meats.- Storage of Raw Materials.- Certified Pork.- Undesirable Conditions.- 7 Sectioned and Formed Meat Products.- Characteristics and Importance.- Advantages and Disadvantages.- Principles Involved in Production of Sectioned and Formed Meats.- Equipment.- Additives.- Selection of Raw Materials.- Types of Products.- Sectioned and Formed Meat Formulations.- 8 Least-Cost Formulation and Preblending of Sausage.- Preblending.- Least-Cost Formulation.- Summary.- 9 Sausages.- Consumer Acceptance.- Classification.- Steps in Processing.- Some Sausage Products.- Other Materials.- 10 Sausage Formulations.- Ground Sausages.- Semidry or Summer Sausages.- Dry Sausages.- Emulsion-Type Sausages.- Specialty Items.- Miscellaneous Sausages.- Summary.- 11 Casings, Seasonings, Extenders and Additives.- Casings.- Clips and Thread Closures.- Spices and Condiments.- Additives.- Binders and Extenders.- Other Additives.- 12 Cured and/or Smoked Meats.- Ham.- Bacon.- Smoked Pork Loin.- Picnic.- Shoulder Butt.- Corned Beef.- Smoked Fresh Meat.- Dried Beef.- Smoked and Cured Lamb.- Smoked Tongue.- Pickled Pigs Feet.- 13 The Canning Process.- Cans.- Retorts.- Pasteurized Canned Products.- Closing.- Pasteurizing Cook.- Cooling.- Storage and Shelf-Life.- Aseptic Canning.- 14 Canned Meat Formulations.- Corned Beef Hash.- Beef Stew.- Chili Con Carne.- Vienna Sausages.- Meat Balls With Gravy.- Sliced Dried Beef.- Luncheon Meat.- Potted Meat.- Canned Hams, Pasteurized and Sterile.- Plastic Packaged Hams.- 15 Restructured Meat Products.- Procedures.- Raw Materials.- Restructured Meat Formulations.- 16 Analytical Methods.- Moisture.- Fat.- Protein.- Ash.- Nitrate.- Nitrite.- Meat Pigments in Cured Meat Products.- Phosphate.- Salt.- Cereal.- Soybean Flour and Soy Protein Concentrate.- Lactose.- Corn Syrup Solids.- Rapid Fat Determinations.- Rapid Moisture Determinations.- Rapid Salt.- Rapid Nitrite.- Estimating Raw Material Composition from Limited Analytical Data.- Using Fat Content to Aid in Formulating Sausages.- Routine Analytical Laboratory for Meat Products.- 17 Other Methods of Processing.- Purpose of Developing New Methods.- Other Methods of Processing.- 18 Deterioration of Processed Meat.- Flavor.- Appearance.- Canned Meat Spoilage.