Processed Meats: Improving Safety, Nutrition and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

746 Pages·2011·7.86 MB·English

by  Joseph P. Kerry

Processed meats
© Woodhead Publishing Limited, 2011
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© Woodhead Publishing Limited, 2011
Woodhead Publishing Series in Food Science, Technology and Nutrition:
Number 211
Processed meats
Improving safety, nutrition
and quality
Edited by
J. P. Kerry and J. F. Kerry
Oxford Cambridge Philadelphia New Delhi
© Woodhead Publishing Limited, 2011
Published by Woodhead Publishing Limited,
80 High Street, Sawston, Cambridge CB22 3HJ, UK
www.woodheadpublishing.com
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First published 2011, Woodhead Publishing Limited
© Woodhead Publishing Limited, 2011
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ISSN 2042-8057 Woodhead Publishing Series in Food Science, Technology and Nutrition (online)
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© Woodhead Publishing Limited, 2011
Contents
Contributor contact details ......................................................................... xv
Woodhead Publishing Series in Food Science, Technology
and Nutrition ............................................................................................... xxi
Part I Processed meats: market-driven changes, legislative issues
and product development ............................................................ 1
1 Consumer demands and regional preferences for meat ............... 3
L. B. Catlett, New Mexico State University, USA
1.1 Introduction ............................................................................ 3
1.2 The effect of taste on meat consumption ........................... 4
1.3 The effect of choice on meat consumption ........................ 5
1.4 Determinates of consumer demand for meat .................... 5
1.5 Consumption patterns of meat and economic data
for selected countries ............................................................. 16
1.6 Future trends in meat consumption .................................... 26
1.7 References ............................................................................... 29
2 Processed meat products: consumer trends and
emerging markets ............................................................................... 30
M. D. de Barcellos, Federal University of Rio Grande do
Sul (UFRGS), Brazil and K. G. Grunert and J. Scholderer,
Aarhus Unversity, Denmark
2.1 Introduction: processed meats and modern
life dilemmas ........................................................................... 30
© Woodhead Publishing Limited, 2011
vi Contents
2.2 Consumer judgment of meat quality ................................... 31
2.3 Ongoing consumer trends ..................................................... 34
2.4 New positioning strategies for the meat industry .............. 37
2.5 Emerging markets .................................................................. 45
2.6 Future trends .......................................................................... 47
2.7 Sources of further information and advice ......................... 49
2.8 References ............................................................................... 49
3 Food safety and processed meats: globalisation and
the challenges ...................................................................................... 54
P. Wall and J. Kennedy, University College Dublin, Ireland
3.1 Introduction ............................................................................ 54
3.2 Trade liberalisation ................................................................ 55
3.3 Safety of processed meat from a nutritional
point of view ........................................................................... 68
3.4 Conclusions ............................................................................. 69
3.5 References ............................................................................... 70
4 Listeriosis, salmonellosis and verocytotoxigenic Escherichia
coli: signifi cance and contamination in processed meats .............. 72
C. C. Adley and C. Dillon, University of Limerick, Ireland
4.1 Introduction ............................................................................ 72
4.2 Listeria monocytogenes .......................................................... 73
4.3 Escherichia coli ....................................................................... 78
4.4 Salmonella ............................................................................... 85
4.5 Conclusions ............................................................................. 92
4.6 References ............................................................................... 93
4.7 Appendix: glossary ................................................................. 107
5 The use of irradiation in processed meat products ....................... 109
E. J. Lee, Iowa State University, USA and D. U. Ahn, Iowa
State University, USA and Seoul National University, Korea
5.1 Introduction ............................................................................ 109
5.2 Control of pathogens in processed meat products ............ 111
5.3 Effects of irradiation on meat quality ................................. 114
5.4 Prevention of quality changes in irradiated
processed meat ....................................................................... 121
5.5 Future trends .......................................................................... 123
5.6 Acknowledgement ................................................................. 124
5.7 References and further reading ........................................... 124
6 Regulation of processed meat labels in the European Union ..... 134
M. Fogden, Agriculture and Horticulture
Development Board, UK
6.1 Introduction ............................................................................ 134
© Woodhead Publishing Limited, 2011
Contents vii
6.2 The European Union (EU) general food
law regulation ......................................................................... 136
6.3 Labelling and claims rules..................................................... 137
6.4 Other measures ...................................................................... 147
6.5 Codex Alimentarius (‘food code’) ....................................... 151
6.6 Provision of food information to consumers ...................... 152
6.7 Sources of further information and advice ......................... 153
6.8 References ............................................................................... 154
7 Use of sensory science as a practical commercial tool in the
development of consumer-led processed meat products .............. 156
M. G. O’Sullivan and J. P. Kerry, University College Cork,
Ireland and D. V. Byrne University of Copenhagen, Denmark
7.1 Introduction ............................................................................ 156
7.2 Past and present status of sensory-based quality
control in processed meats .................................................... 157
7.3 State of the art: an overview of specifi c sensory
science methodologies and approaches used for
processed meat product development ................................. 162
7.4 Future trends: a holistic implementation of sensory
science at key stages of meat product development ......... 166
7.5 Conclusions: success in processed meat product
production development – sensory science-based
development of successful consumer processed
meat products ......................................................................... 172
7.6 Case studies ............................................................................. 173
7.7 Acknowledgements ................................................................ 175
7.8 References and further reading ........................................... 177
Part II Ingredients: past and future roles in processed
meat manufacture ....................................................................... 183
8 Scientifi c modeling of blended meat products ............................... 185
R. A. LaBudde, Least Cost Formulations Ltd, USA and
T. C. Lanier, North Carolina State University, USA
8.1 Introduction ............................................................................ 185
8.2 The least-cost formulation (LCF) model ............................ 190
8.3 Linear science-based models for meat
product properties .................................................................. 196
8.4 Solving the least-cost formulation–science-based
formulation (LCF-SBM) problem ....................................... 208
8.5 Advanced topics ..................................................................... 212
8.6 Conclusions ............................................................................. 215
8.7 References ............................................................................... 215
© Woodhead Publishing Limited, 2011
viii Contents
9 Blood by-products as ingredients in processed meat .................... 218
D. Parés, E. Saguer and C. Carretero, University of Girona, Spain
9.1 Introduction: blood characterisation, recovery
and processing ........................................................................ 218
9.2 Applications of blood in processed meat products ........... 223
9.3 Future trends .......................................................................... 232
9.4 Sources of further information and advice ......................... 233
9.5 References ............................................................................... 234
10 Utilisation of hydrocolloids in processed meat systems ............... 243
R. McArdle and R. Hamill, Teagasc Food Research Centre,
Ireland and J. P. Kerry, University College Cork, Ireland
10.1 Introduction ............................................................................ 243
10.2 The meat matrix ..................................................................... 245
10.3 Challenges faced by the meat industry today .................... 247
10.4 Regulation and scrutiny concerning hydrocolloid
usage in processed meats ...................................................... 248
10.5 Application of hydrocolloids in processed meats .............. 249
10.6 Future trends and conclusions .............................................. 262
10.7 References ............................................................................... 264
11 Use of cold-set binders in meat systems ......................................... 270
J. A. Boles, Montana State University, USA
11.1 Introduction ............................................................................ 270
11.2 Meat source ............................................................................. 272
11.3 Traditional restructured meat products............................... 274
11.4 Cold-set binders ...................................................................... 276
11.5 Particle size reduction ........................................................... 285
11.6 Binder comparisons ............................................................... 288
11.7 Advantages of restructuring ................................................. 289
11.8 Advantages of cold set binders ............................................ 290
11.9 Restructured meat products quality control ...................... 291
11.10 References and further reading ........................................... 295
12 Using natural and novel antimicrobials to improve the safety and
shelf-life stability of processed meat products ............................... 299
A. Lauková, Slovak Academy of Sciences, Slovakia
12.1 Introduction ............................................................................ 299
12.2 Range of natural antimicrobials for food application ....... 301
12.3 Combined effect of natural antimicrobials and/or
other barriers .......................................................................... 313
12.4 Food grade sanitisers: natural adjuncts as
indirect sanitisers .................................................................... 315
12.5 Advantages of natural antimicrobials and new
perspectives for their application ......................................... 316
12.6 References ............................................................................... 320
© Woodhead Publishing Limited, 2011
Contents ix
13 Reducing salt in processed meat products ...................................... 331
J. M. Barat, Universidad Politécnica de Valencia, Spain and
F. Toldrá, Instituto de Agroquímica y Tecnología de
Alimentos (CSIC), Spain
13.1 Introduction ............................................................................ 331
13.2 Infl uences of salt on processed meats ................................. 332
13.3 Development of processed meats with low
salt content .............................................................................. 335
13.4 Sources of further information and advice ......................... 340
13.5 References ............................................................................... 340
14 Reducing fats in processed meat products ..................................... 346
S. Barbut, University of Guelph, Canada
14.1 Introduction: importance of reducing fat in processed
meat products ......................................................................... 346
14.2 Role of fat in processed meat products .............................. 347
14.3 Consequences of reducing fat in processed meats
from an organoleptic and functional perspective .............. 349
14.4 Technological methods to reduce fat ................................... 350
14.5 Saturated fat replacement using healthier fats .................. 351
14.6 Alternative fat-replacing ingredients ................................... 355
14.7 Future trends .......................................................................... 365
14.8 Sources of further information and advice ......................... 366
14.9 References ............................................................................... 366
15 The use of nutraceuticals in processed meat products and
their effects on product quality, safety and acceptability ............. 372
J. Hayes and N. Brunton, Teagasc Food Research Centre, Ireland
15.1 Introduction ............................................................................ 372
15.2 Nutraceuticals and processed meats .................................... 374
15.3 Product quality ....................................................................... 377
15.4 Microbial safety ...................................................................... 384
15.5 Acceptability ........................................................................... 390
15.6 Future trends .......................................................................... 392
15.7 References ............................................................................... 393
16 Use of probiotics and prebiotics in meat products ........................ 403
K. Arihara and M. Ohata, Kitasato University, Japan
16.1 Introduction ............................................................................ 403
16.2 Probiotics ................................................................................. 404
16.3 Probiotics and meat fermentation ....................................... 405
16.4 Prebiotics ................................................................................. 408
16.5 Meat protein-derived prebiotic peptides ............................ 409
16.6 Prebiotics and meat products ............................................... 410
16.7 Future trends .......................................................................... 411
© Woodhead Publishing Limited, 2011