Meat + Poultry - April 2004 - 54

during preparation, and thickens and stabilizes emulsions to prevent sedimentation of gelling agents in the injected brine. This
gum is synergistic with other gums such as guar, locust bean and
carrageenan.
Tumbling of meat with xanthan, guar and carrageenan will form a
thin film during heating that prevents moisture loss during cooking.
These gums can be injected for better water retention properties.
Carrageenan, another polysaccharide derived from seaweed, is
in high demand in the meat industry due to its ability to interact with
water to form a gel network. This ability enhances product yield, consistency, "sliceability," cohesiveness and spread-ability.
The application of carrageenan has been quite successful in both
meat and poultry products. It is a superior binder capable of mimicking fat's juicy character, texture and appearance. Usually this bland
gum is added at a lower level, from 1 percent to 1.5 percent.
Since carrageenan exists in three different forms - kappa, iota and
lambda - the right selection depends on the application requirement.
The type of carrageenan required depends on the desired result.
Kappa and iota carrageenan are typically used because they form
gels; lambda does not. Carrageenan retards the objectionable layer
of thin film on the meat surface during heating by forming a gel and
imparting consistency and stability to the product.
Alginate gums are derived from seaweed sources. In the presence
of calcium it forms a stable gel to maintain product stability through

the cooking process. The gel forming characteristics are useful in the
processing of meat chunks or meat analogs.
Another gum that has limited application but the same functionality as vegetable gums is microcrystalline cellulose. Besides adding a
low caloric value to meat it also contributes a pleasing mouthfeel.
Future challenges
Product designers are focusing more on textural parameters since
they have an effect on the palatability of low fat and value-added
meat. Though convenience and health seem to be growth areas for
the industry, formulating a great tasting product is a challenge.
Since consumer demands are constantly evolving there is a
need to intensify research to meet consumer expectations. Fortunately, the ongoing research and developments in the hydrocolloid
industry offer a promising future. This will boost the role of gums in
simulating fat's unique characteristics in meat products.
M&P
The author is a Food Science graduate from Kansas State
Univ. with experience in the gum industry.
We would like to hear from you-
your comments and questions
about this article are welcome.
E-mail the author at: meat&poultry@sosland.com

For more information, see ad index on Page 63

54

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APRIL 2004



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Meat + Poultry - April 2004

Table of Contents for the Digital Edition of Meat + Poultry - April 2004

Contents
Meat + Poultry - April 2004 - 1
Meat + Poultry - April 2004 - 2
Meat + Poultry - April 2004 - 3
Meat + Poultry - April 2004 - Contents
Meat + Poultry - April 2004 - 5
Meat + Poultry - April 2004 - 6
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