Meat+Poultry - December 2018 - 56

INGREDIENT ISSUES

Hot dogs and other ready-to-eat products usually contain added moisture.

56

MEAT+ POULTRY | 12.18 | www.meatpoultry.com

are more reliable for even distribution
of water-binding ingredients.
Injection, for example, involves the
use of inserting needles deep into the
muscle. The needles then inject the
solution, where it has a better chance
of spreading throughout. Vacuum
tumbling involves massaging, which
tenderizes the protein, and spinning
the muscle with the brine or marinade,
followed by vacuum to seal in the
added solution.
Beef is the least likely to be
enhanced, because of its inherently
high fat content, which contributes
to juiciness. Many poultry and pork
formats, on the other hand, are
often enhanced.
Regardless of protein source,
ground and formed products, including
balls, links and patties, are also
commonly enhanced. The water may be
added directly to emulsified and formed
products by mixing it into the groundmeat matrix. These products may be
sold raw or fully cooked.
Most fully cooked meats, such
as heat-and-serve entrees, as well as
ready-to-eat products like deli meats,
hot dogs and sausages will contain

PROTEIN MODIFIERS
The most common protein modifiers
are food-grade phosphates. These are
derived from the element phosphorus,
which is naturally found in many
phosphate minerals. Phosphates
assume many forms and are recognized
as protein modifiers because of their
ability to raise pH. This in turn opens
up the protein structure in meat
and poultry, increasing the number
of binding sites for water, and thus
increasing WHC.
Phosphates are able to shift pH due
to their buffering capacity, with shortchain phosphates generally having the
greatest impact. Phosphates also serve
other functions in meat and poultry,
including preserving color, assisting
with freeze/thaw stability, maintaining
flavor and preventing rancidity of

ICL Food Specialties

improvements, including higher cook
yields and reduced purge.
On the ingredient side, there are
various ingredients for meat and
poultry manufacturers to use to bind
moisture - inherent juices or added
water - and lock it in the protein
matrix. There are basically two
categories based on functionality.
There are the protein modifiers, with
the most common being phosphates,
and the humectants, which hold water
and subsequently thicken or gel within
the meat structure.
Depending on the product, the two
may be used together for best results.
Application varies by product form.
With bone-in or boneless wholemuscle products, for example,
moisture is added in the form of a
brine or marinade. This can be via
immersion, injection or vacuum
tumbling, or a combination. Immersion
is the original approach to brining or
marinating. As the name suggests,
the process involves submerging the
muscle into a solution, and over time,
the ingredients penetrate the muscle
through diffusion. Most manufacturers
prefer the other two processes, as they

added moisture. This includes hams,
which have specific labeling guidelines
in terms of added water.
That's because water is an integral
part of the curing process, which turns
whole muscle pork into ready-to-eat
ham. In the US, ham must follow
protein fat-free (PFF) regulations
stipulating that a product needs to
contain at least 20.5 percent protein,
after fat removal, to be labeled
simply as ham. There are three other
categories. "Ham with natural juices"
must contain at least 18.5 percent
protein, while "ham water added" is at
least 17 percent protein. There's also
"ham and water product," which has
a PFF of less than 17 percent. These
ham products must declare the percent
of added nonmeat ingredients - water,
binders, etc. - on labels.
Regardless of application, if water
is added, it must be declared on the
ingredient statement at the position
it appears as a percentage of the
formulation. Further, there are legal
limits that vary by product, ranging
from as little as 3 percent in fresh
meats to more than 40 percent in
highly enhanced hams. These limits
exist to prevent consumer deception.


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Meat+Poultry - December 2018

Table of Contents for the Digital Edition of Meat+Poultry - December 2018

Meat+Poultry - December 2018
CONTENTS
COMMENTARY - Putting a bow on 2018
BUSINESS NOTES - NAMI’S JANET RILEY TO JOIN MAPLE LEAF FOODS AS VP
SAM’S TO SELL WAYNE FARMS PREMIUM CHICKEN
GEORGE’S FINALIZES OZARK MOUNTAIN ACQUISITION
TETON WATERS RANCH INTRODUCES NEW PRODUCTS
GAG ORDER REVERSED IN NUISANCE LAWSUIT
FOSTER FARMS LAUNCHES CHICKEN-BASED SNACKS
WASHINGTON - Mandatory recall
COVER STORY - Awareness & education
PORK PROCESSING - PRIME TIME FOR PORK
GLOBAL PERSPECTIVE - Beef through Irish eyes
FOOD SAFETY - Modernizing food safety
MEAT PERSPECTIVES - BEEF INSTRUMENT GRADING
INGREDIENT ISSUES - KEEPING MEAT JUICY
SMALL BUSINESS MATTERS - A MAINSTAY IN MONTANA
RESEARCH & DEVELOPMENT - Innovation HUB
PACKAGING SOLUTIONS - On point.
COMPANY PROFILE - A TRUE VISION
FROM THE CORRAL - Perusing for bruising
NAMES IN THE NEWS
CALENDAR
SHOWCASE
CLASSIFIEDS
ADVERTISERS
THE INSIDER
IPPE PROCESSOR'S HANDBOOK
Welcome to IPPE 2019
CONTENTS
Schedule
Education
Exhibitors
DINE OUT
Attendee activities
Meat+Poultry - December 2018 - Meat+Poultry - December 2018
Meat+Poultry - December 2018 - Meat+Poultry - December 2018
Meat+Poultry - December 2018 - 2
Meat+Poultry - December 2018 - 3
Meat+Poultry - December 2018 - CONTENTS
Meat+Poultry - December 2018 - 5
Meat+Poultry - December 2018 - 6
Meat+Poultry - December 2018 - 7
Meat+Poultry - December 2018 - COMMENTARY - Putting a bow on 2018
Meat+Poultry - December 2018 - 9
Meat+Poultry - December 2018 - GEORGE’S FINALIZES OZARK MOUNTAIN ACQUISITION
Meat+Poultry - December 2018 - FOSTER FARMS LAUNCHES CHICKEN-BASED SNACKS
Meat+Poultry - December 2018 - 12
Meat+Poultry - December 2018 - 13
Meat+Poultry - December 2018 - WASHINGTON - Mandatory recall
Meat+Poultry - December 2018 - 15
Meat+Poultry - December 2018 - COVER STORY - Awareness & education
Meat+Poultry - December 2018 - 17
Meat+Poultry - December 2018 - 18
Meat+Poultry - December 2018 - 19
Meat+Poultry - December 2018 - 20
Meat+Poultry - December 2018 - 21
Meat+Poultry - December 2018 - 22
Meat+Poultry - December 2018 - 23
Meat+Poultry - December 2018 - 24
Meat+Poultry - December 2018 - 25
Meat+Poultry - December 2018 - PORK PROCESSING - PRIME TIME FOR PORK
Meat+Poultry - December 2018 - 27
Meat+Poultry - December 2018 - 28
Meat+Poultry - December 2018 - 29
Meat+Poultry - December 2018 - 30
Meat+Poultry - December 2018 - 31
Meat+Poultry - December 2018 - GLOBAL PERSPECTIVE - Beef through Irish eyes
Meat+Poultry - December 2018 - 33
Meat+Poultry - December 2018 - 34
Meat+Poultry - December 2018 - 35
Meat+Poultry - December 2018 - 36
Meat+Poultry - December 2018 - 37
Meat+Poultry - December 2018 - 38
Meat+Poultry - December 2018 - 39
Meat+Poultry - December 2018 - 40
Meat+Poultry - December 2018 - 41
Meat+Poultry - December 2018 - FOOD SAFETY - Modernizing food safety
Meat+Poultry - December 2018 - 43
Meat+Poultry - December 2018 - 44
Meat+Poultry - December 2018 - 45
Meat+Poultry - December 2018 - 46
Meat+Poultry - December 2018 - 47
Meat+Poultry - December 2018 - 48
Meat+Poultry - December 2018 - 49
Meat+Poultry - December 2018 - MEAT PERSPECTIVES - BEEF INSTRUMENT GRADING
Meat+Poultry - December 2018 - 51
Meat+Poultry - December 2018 - 52
Meat+Poultry - December 2018 - 53
Meat+Poultry - December 2018 - INGREDIENT ISSUES - KEEPING MEAT JUICY
Meat+Poultry - December 2018 - 55
Meat+Poultry - December 2018 - 56
Meat+Poultry - December 2018 - 57
Meat+Poultry - December 2018 - 58
Meat+Poultry - December 2018 - 59
Meat+Poultry - December 2018 - SMALL BUSINESS MATTERS - A MAINSTAY IN MONTANA
Meat+Poultry - December 2018 - 61
Meat+Poultry - December 2018 - 62
Meat+Poultry - December 2018 - 63
Meat+Poultry - December 2018 - RESEARCH & DEVELOPMENT - Innovation HUB
Meat+Poultry - December 2018 - 65
Meat+Poultry - December 2018 - 66
Meat+Poultry - December 2018 - 67
Meat+Poultry - December 2018 - PACKAGING SOLUTIONS - On point.
Meat+Poultry - December 2018 - 69
Meat+Poultry - December 2018 - 70
Meat+Poultry - December 2018 - 71
Meat+Poultry - December 2018 - 72
Meat+Poultry - December 2018 - 73
Meat+Poultry - December 2018 - 74
Meat+Poultry - December 2018 - 75
Meat+Poultry - December 2018 - COMPANY PROFILE - A TRUE VISION
Meat+Poultry - December 2018 - 77
Meat+Poultry - December 2018 - 78
Meat+Poultry - December 2018 - 79
Meat+Poultry - December 2018 - FROM THE CORRAL - Perusing for bruising
Meat+Poultry - December 2018 - 81
Meat+Poultry - December 2018 - NAMES IN THE NEWS
Meat+Poultry - December 2018 - 83
Meat+Poultry - December 2018 - CALENDAR
Meat+Poultry - December 2018 - 85
Meat+Poultry - December 2018 - SHOWCASE
Meat+Poultry - December 2018 - 87
Meat+Poultry - December 2018 - CLASSIFIEDS
Meat+Poultry - December 2018 - 89
Meat+Poultry - December 2018 - 90
Meat+Poultry - December 2018 - 91
Meat+Poultry - December 2018 - 92
Meat+Poultry - December 2018 - ADVERTISERS
Meat+Poultry - December 2018 - THE INSIDER
Meat+Poultry - December 2018 - 95
Meat+Poultry - December 2018 - 96
Meat+Poultry - December 2018 - IPPE PROCESSOR'S HANDBOOK
Meat+Poultry - December 2018 - IPPE - 2
Meat+Poultry - December 2018 - Welcome to IPPE 2019
Meat+Poultry - December 2018 - IPPE - 4
Meat+Poultry - December 2018 - CONTENTS
Meat+Poultry - December 2018 - Schedule
Meat+Poultry - December 2018 - IPPE - 7
Meat+Poultry - December 2018 - IPPE - 8
Meat+Poultry - December 2018 - IPPE - 9
Meat+Poultry - December 2018 - IPPE - 10
Meat+Poultry - December 2018 - IPPE - 11
Meat+Poultry - December 2018 - Education
Meat+Poultry - December 2018 - IPPE - 13
Meat+Poultry - December 2018 - IPPE - 14
Meat+Poultry - December 2018 - IPPE - 15
Meat+Poultry - December 2018 - IPPE - 16
Meat+Poultry - December 2018 - IPPE - 17
Meat+Poultry - December 2018 - IPPE - 18
Meat+Poultry - December 2018 - IPPE - 19
Meat+Poultry - December 2018 - IPPE - 20
Meat+Poultry - December 2018 - IPPE - 21
Meat+Poultry - December 2018 - IPPE - 22
Meat+Poultry - December 2018 - IPPE - 23
Meat+Poultry - December 2018 - IPPE - 24
Meat+Poultry - December 2018 - IPPE - 25
Meat+Poultry - December 2018 - Exhibitors
Meat+Poultry - December 2018 - IPPE - 27
Meat+Poultry - December 2018 - IPPE - 28
Meat+Poultry - December 2018 - IPPE - 29
Meat+Poultry - December 2018 - IPPE - 30
Meat+Poultry - December 2018 - IPPE - 31
Meat+Poultry - December 2018 - IPPE - 32
Meat+Poultry - December 2018 - IPPE - 33
Meat+Poultry - December 2018 - IPPE - 34
Meat+Poultry - December 2018 - IPPE - 35
Meat+Poultry - December 2018 - IPPE - 36
Meat+Poultry - December 2018 - IPPE - 37
Meat+Poultry - December 2018 - IPPE - 38
Meat+Poultry - December 2018 - IPPE - 39
Meat+Poultry - December 2018 - IPPE - 40
Meat+Poultry - December 2018 - IPPE - 41
Meat+Poultry - December 2018 - IPPE - 42
Meat+Poultry - December 2018 - IPPE - 43
Meat+Poultry - December 2018 - DINE OUT
Meat+Poultry - December 2018 - IPPE - 45
Meat+Poultry - December 2018 - IPPE - 46
Meat+Poultry - December 2018 - IPPE - 47
Meat+Poultry - December 2018 - Attendee activities
Meat+Poultry - December 2018 - IPPE - 49
Meat+Poultry - December 2018 - IPPE - 50
Meat+Poultry - December 2018 - IPPE - 51
Meat+Poultry - December 2018 - IPPE - 52
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