1. Chemical Preservation of Meat
Edi Suryanto
2018年11月12日(月)

2. Characteristics of Chemical Preservatives for Meat
Inhibiting or preventing changes in meat quality during limited storage.
Extending the shelf life.
Functioning as preservatives.
Improving the nutritional values, aroma and flavor.
Functioning as coloring agent.
Controlling the color.
Controlling the pH.
2018年11月12日(月)

3. Requirement of Preservatives
Not changing the sensory characteristics of food.
Safe for consumption at an effective concentration for preservation.
Easy to recognize and the level can be easily known.
The food quality does not harm consumers.
Economical.
2018年11月12日(月)

4. Chemical Preservation
Chemical preservatives are bacteriostatic or fungistatic.
Chemical preservatives do not preserve yet inhibit or prevent the growth of spoilage bacteria.
Some of the chemical preservatives for meat are: salt, nitrite, nitrate, sorbic acid, sugar, sulphur dioxide, propionic acid, and benzoic acid.
2018年11月12日(月)

5. Curing
Curing is a meat processing by adding various ingredients such as NaCl, sodium nitrite or sodium nitrate, sugar, and spices.
Aims of curing are: (1) getting stable colors, (2)　 getting fine aroma, texture and palatability, (3) reducing folding during processing, (4) extending the shelf life of meat products.
2018年11月12日(月)

6. Ingredients of Curing
Curing ingredients consist of: salt, sugar, nitrite, or nitrate.
Additional curing ingredients are: phosphate, spices, bicarbonate, sodium erythorbate, sodium ascorbate, potassium sorbate, hydrolyzed vegetable proteins, and monosodium glutamate.
2018年11月12日(月)

7. Salt The salt added to the process of curing is NaCl or KCl.
Salt functions to: (1) inhibit microbial growth and prevent further meat spoilage, (2) enrich the aroma and taste of the meat.
The use of salt without other ingredients will cause the meat to be tough, salty, dry, and dark.
2018年11月12日(月)

8. Salt
The use of salt is combined with the use of sugar, nitrite and or nitrate.
The acceptable level of salt use is 2-3%,
Higher or lower level of salt use depends on preference.
The use of sodium in meat product is now reduced due to hypertension.
2018年11月12日(月)

9. Salt
Substituting NaCl with KCl is an alternative to reduce sodium content in meat products.
Combining NaCl and KCl with the ratio of 1:1 can be used as a salt substitute.
A high level of KCl will cause bitter flavor.
2018年11月12日(月)

10. Sugar
The sugar added to curing process is: sucrose, dextrose, corn syrup or lactose.
The functions of sugar in curing process are: (1) to enrich flavor, (2) to tenderize products, and (3) to be preservatives which inhibit bacterial growth.
Sugar reacts with amino groups during cooking through browning reaction.
2018年11月12日(月)

11. Sugar The level of sugar use in meat product is 2%.
Corn syrup is a mixture of sugar from starch breakdown and contains dextrose, maltose, sugar, dextrins, and polysaccharides.
Corn syrup is not as sweet as sugar and its solubility is lower than that of sugar.
Corn syrup is commonly used in curing process because it is less costly.
2018年11月12日(月)

12. Nitrite or Nitrate
The nitrite or nitrate used in curing process is sodium nitrite or sodium nitrate.
The functions of nitrite or nitrate are: (1) forming bright red color of meat, (2) making the curing process faster, (3) inhibiting the growth of spoilage and food poisoning bacteria, (4) improving the flavor and (5) inhibiting the development of rancidity.
2018年11月12日(月)

13. Nitrite or Nitrate
Nitrite or nitrate are carsinogenic due to their roles in the formation of nitrosamine.
Nitrosamines are formed during the process of cooking at a high temperature when there is nitrite or secondary amine group.
Sodium ascorbate, or potassium sorbate can be used to reduce nitrosamines in the curing of meat.
The level of nitrite or nitrate in the end product is not higher than 200 ppm.
2018年11月12日(月)

14. Reaction of Nitrosamine Formation
CH3
NH +
HONO N
NO + H2O
2018年11月12日(月)

15. Meat Color Development
Meat pigments consist of: myoglobin, hemoglobin, cytochromes, catalase, flavins, and colored substances.
The amount of meat pigment is varied, depending on: the level of muscle activities, blood supply, oxygen supply, and animal age.
2018年11月12日(月)

16. Status of Fe in MyoglobinOH
Fe2+
OH2 O2
Metmyoglobin MMb
Brownish-red to Black
Myoglobin Mb
Purple-red
Oxymyoglobin MbO2
Bright cherry red
2018年11月12日(月)

17. Reaction of Meat Color Development
Nitrate
Nitrate reducing organisms
Nitrite
Favorable conditions
Absence of light and air
NO H2O
Nitric oxide
NO H2O
NOMMb
Nitric oxide metmyoglobin
NOMb
Nitric oxide myoglobin
Heat + Smoke
Nitroso hemochromagen
(stable pink pigment)
NO-hemochromagen
2018年11月12日(月)

18. Phosphate
Some of the phosphate compounds used during curing process are: sodium tripolyphosphate (STPP), sodium hexametaphosphate, sodium acid pyrophosphate, sodium pyrophosphate, disodium phosphate.
The functions of phosphate are: to increase the water holding capacity by increasing pH and unfolding the meat protein, so that the protein surface binding water increases.
2018年11月12日(月)

19. Phosphate
Alkaline phosphatase is more effective compared to acid phosphate because the pH of acid phosphate is lower, resulting in higher folding.
Phosphate is corrosive, so the equipment must be made of stainless steel or plastic.
The level of phosphate residue is not more than 0,5% in the end products because meat contains 0,01% natural phosphate.
2018年11月12日(月)

20. Sodium Ascorbate
The functions of ascorbate are: (1) reducing metmyoglobin into myoglobin, (2) reacting with nitrite resulting in nitric oxide, (3) playing roles as antioxidant, (4) reducing the formation of nitrosamines.
The level allowed is 0,75 oz/100 lbs (ascorbic acid or erythorbate), 0,875 oz/100 lbs (sodium ascorbate).
2018年11月12日(月)

21. Potassium Sorbate
The function is as antimicrobial agent especially to inhibit the growth of fungi.
It is not often used on meat products.
The usage level is 0,26% combined with 40 ppm of sodium nitrite.
2018年11月12日(月)

22. Monosodium Glutamate
Monosodium glutamate (MSG) is used to enrich flavor.
It is not often used in meat products because sodium is linked to hypertension.
2018年11月12日(月)

23. Hydrolyzed Vegetable Protein
Hydrolyzed vegetable protein (HVP) functions in improving flavor and increasing protein content.
It is used in sausage and cured ham products.
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24. Methods of Curing Dry salt curing Conventional dry curing
Pickle curing
Thermal or hot curing
2018年11月12日(月)

25. Dry Salt Curing
Curing uses only salt or a mix of salt and nitrite or nitrate.
It is used for fatty meat cuts.
Advantages: minimal spoilage and easy handling.
Disadvantages: salty, loss in color.
2018年11月12日(月)

26. Conventional Dry Curing
Curing uses salt, nitrate and or nitrite and sugar.
It is used for special products (dry cured bacon, country- cured hams).
Advantages: quality product, less perishable due to being dry and firm.
Disadvantages: high cost, high inventory, salty flavor.
2018年11月12日(月)

27. Pickle Curing
Ingredients used are the same as those of dry curing, added with water to create pickle solution.
It can be used to all kinds of meat cuts, corned beef.
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28. Thermal or Hot Curing Hot dry curing and hot pickle curing.
Hot curing accelerates the process of curing.
Hot pickle curing 70o pickle and at the temperature of oC, mins.
Dry curing 9-10oC, 3-5 days.
Advantages: quick, richer flavor smoke, flavor improves.
Disadvantages: heating, less quality end product.
2018年11月12日(月)

29. Organic Acids
The importance of organic acids in the process of meat preservation is because its actions can decrease pH so that it becomes bacteriostatic.
Some of the organic acids which can be used in chemical preservation process are: short-chain fatty acids, ascorbic acids, hexadienoic acids, and lactic acids.
2018年11月12日(月)

30. Carbon Dioxide (CO2)
CO2 can be used as a preservative for meat and meat products because of its bacteriostatic and fungistatic actions.
CO2 inhibits the growth of aerobic microbes, yeasts and fungi, but it does not affect anaerobic and facultative microbes.
2018年11月12日(月)

31. Meat Smoking
Smoking is meat preservation by using wood smoke in the form of natural smoke or liquid smoke to meat or meat product.
The purposes of smoking are (1) to get specific flavor, (2) to improve the appearance or color, (3) to extend the shelf life due to its bacteriostatic actions, and (4) to prevent oxidation reaction or as antioxidant.
2018年11月12日(月)

32. Composition of Wood Smoke
Phenol compounds
Organic acids
Alcohol (methanol)
Carbonyl compounds
Hydrocarbon compounds
Gases (CO2, CO, O2, N2, N2O)
2018年11月12日(月)

33. Phenol Compouds
There are around 20 types of phenol in wood smoke; those with large amount are: guaiacol, 4-methyl -guaiacol, phenol, 4-ethyl-guaiacol, o-cresol, m-cresol, p-cresol, 4-propyl- guaiacol.
Phenol compounds of wood smoke have the functions of (1) being antioxidant, (2) contributing in the development of flavor and aroma, and (3) being bacteriostatic.
2018年11月12日(月)

34. Alcohol Compounds
Alcohol compounds in wood smoke are methanol or wood alcohol.
Alcohol compounds of wood smoke function as carrier for volatile compounds, and as bactericidal agent with only a small effect.
2018年11月12日(月)

35. Organic Acids
The organic acids found in wood smoke are short-chain organic acids.
Formic, acetic, propionic, butyric dan isobutyric acids are found during vapor phase.
Valeric, isovaleric, caproic, heptylic, caprylic, nonylic, and capric acids are found during particle phase.
Functions: development of flavor, and minor preservative.
2018年11月12日(月)

36. Carbonyl Compounds
There are around 20 types of carbonyl compounds in wood smoke; some with large amount are: 2-pentanone, valeraldehyde, 2-butanone, butanal, aceton, propanal, crotonaldehyde, ethanal.
Carbonyl compounds are found during vapor and particle phase.
The functions of carbonyl compounds are: steam-distillable fraction having the characteristics of smoke aroma and colors of all carbonyl components, which can develop flavor and aroma of smoked meat products.
2018年11月12日(月)

37. Hydrocarbon Compounds
Some of hydrocarbon compounds found in wood smoke are: benzanthracene, dibenzathracene, benzapyrene, benzoperylene.
Polycylic hydrocarbon compounds show neither preservative effects nor organoleptic properties.
2018年11月12日(月)

38. Gases
Some of the gases found in wood smoke, are: carbon dioxide (CO2), carbon monoxide (CO), oxygen (O2), nitrogen (N2), nitrous oxide (N2O).
CO2 and CO react with meat pigments, each forms carboxymyoglobin and carbonmonoxide-myoglobin.
2018年11月12日(月)

39. Gases O2 reacts with myoglobin forming oxymyoglobin or metmyoglobin.
N2O reacts with secondary amine forming nitrosamine and nitrite in smoked meat.
Meat pH which is relatively acid is not favorable for the reaction of nitrosamine formation.
2018年11月12日(月)

40. Effects of Smoking on Nutrients
Phenol and polyphenol react with sulphydryl groups from protein. This reaction can decrease the nutritional value of proteins because of the loss of amino acids especially lysine.
Smoking can spoil thiamine.
The antioxidant characteristic of smoke can stabilize fat- soluble vitamins, and prevent oxidation on the surface of smoked meat products.
2018年11月12日(月)

41. Production of Wood Smoke
Wood is composed of 40-60% cellulose, 20-30% hemicellulose, and 20-30% lignin .
At the temperature of 100oC dehydration process occurs which releases CO, CO2, and short-chain organic acids which are volatile.
The transformation of wood into varied components of smoke occurs at the temperature of oC.
2018年11月12日(月)

42. Production of Wood Smoke
At the temperature of oC, large amount of gases are released and an increase in the amount of volatile acids occurs.
At the temperature of oC, pyroligneous liquor and tars are produced.
At the temperature higher than 310oC, lignin is decomposed into phenols and the derivatives.
2018年11月12日(月)

43. Production of Wood Smoke
The best quality smoke is resulted from burning at the temperature of oC, and oxidation temperature of oC.
2018年11月12日(月)

44. Natural Characteristics of Wood Smoke
When produced, smoke is in the form of gas, then turns into vapor and particles.
Vapor phase really contributes to the characteristics of smoke flavor and aroma.
Vapor phase produces 95% smoke flavor.
2018年11月12日(月)

45. Deposition of Smoke on Meat
Smoke density
Smokehouse air velocity
Smokehouse relative humidity
Meat surface conditions
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46. Smokehouse Types Natural air circulation Air-conditioned or forced air
Continous
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47. Liquid Smoke
Liquid smoke is a liquid preparation produced as smoking agents.
The benefits of using liquid smoking: does not require smoke house; easy process which can be repeated, liquid smoke can be made of particle phase of wood smoke, so that the carsinogen may decrease.
2018年11月12日(月)

48. Process of Liquid Smoke Production
The smoke from the burning of wood is captured and distilled.
Then it is recycled until certain concentration.
Filtration through cellulose pulp filter, removing soluble hydrocarbon.
Liquid smoke can be used on food products.
2018年11月12日(月)

49. Uses of Liquid Smoke Directly added to meat emulsion.
Immersion of meat products in a liquid smoke.
Spraying of liquid smoke on meat products.
Spraying or injection of liquid smoke in smokehouse.
Vaporization of liquid smoke in a smokehouse.
2018年11月12日(月)

50. Syukron
Alhamdulillah
2018年11月12日(月)