Transcript PORK the Other White Meat

PORK
the Other White Meat
Original Power Point Created by Randal Cales
Modified by Georgia Agricultural Education Curriculum Office
June 2002
What is your favorite food?
Fresh Meats
 Pork Chops
 Steaks
 Ground Beef
 Chicken
 Turkey
Processed Meats
 Hot Dogs
 Luncheon Meats
 Ham
 Smoked Sausage
 Beef Jerky
 Marinated Meats
What’s The Difference?
Fresh Meats
Cured Meats
 No Salt Added
 Salt may be added
 No Flavorings Added
 Flavor normally added
 No Preservatives Added  Preservatives normally added
 Water may be added
Types of Meat Preservation
1. DryingRemoval of water from meat.
2. HeatingKills bacteria if temperatures reaches 160 degrees.
3. RefrigerationSlows the growth of bacteria
4. Freezing20 degrees below zero eliminates bacterial growth
5. AcidificationLow pH retards bacterial growth
Types of Meat Preservation
6. IrradiationLow levels kill bacteria in fresh meat products
7. CanningPackaging meat into sealed containers and heating meat to kill
bacteria
8. CuringCompounds make meats inhospitable to microbial growth.
9. Salting and SugaringPrevents microbial growth
10. SmokingForms antibacterial chemicals to the meats surface
The 5 Factors in the Curing Process
1.
2.
3.
4.
5.
Preservation
Flavor
Color
Tenderness
Yield
Preservation
3 main ingredients to preservation process
1. Salt
2. Sugar
3. Nitrite
Flavor
Flavor is the primary reason consumers purchase meat more
than once
SaltSugarNitriteSmoked-
Predominant flavor in most processed meats
Used to reduce the harshness of the salt flavor
Provide a characteristic flavor you recognize
as a ham flavor
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
Yield
When meat products are cooked and smoked, some water and
juices are lost, making the product weigh less, thus
reducing the product’s value.
1. Moisture2. Increased Profits3. Curing-
Helps prevent moisture loss during
cooking and smoking
Adds weight to products increasing
the price of the product.
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
Water
One of the most important ingredients
Why?
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Economically beneficial
Processing aid
Allowed 25-30lbs per 100 lbs of meat
Allowed 3% for fresh sausage
Functions
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Optimizes Juices
Optimizes finished costs
Dissolves ingredients
Controls Temperature
Salt
Essential Ingredient
Functions
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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
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•
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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
Nitrite
Sodium 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 Accelerators
Sodium 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
Sweeteners
Function
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Adds flavor
Keeps moisture in product
Enhances browning
Adds cost to product
Modern Forms
• Cane Sugar
• Dextrose
• Corn Syrup/Solids
Sweetness
100%
70%
50%
Spices and Seasonings
Functions
• Adds Flavoring
• Serves as an Antioxidant
• Adds Color to the product
Modern Forms
• Are Natural
• Are Soluble (Oils)