1. Non-meat Ingredients
second of the 3 major elements that make processed meats what they are
recall that: 1) meat ingredients ) non-meat ingredients ) processing treatments
gives controlled variety, distinctiveness, uniqueness
important to know reasons for use (functions) and limits
many are regulated by the USDA

2. 1. Water
not only a major component of meat but also a very important non-meat ingredient
a. dissolves, disperses other ingredients
i.e. salt, nitrite
b. yields
c. temperature control
d. improve palatability
reminder
be aware of hard water, nitrite
limited by product definitions ~ PFF, M:P, etc.

3. 2. Salt (NaCl)
extremely fundamental to processed meats “the original preservative”
“magic” ingredient ?
no regulatory limit
except not permitted in baby foods
review of functions
a. need salt for salt soluble proteins “activation”
emulsions, water binding, gelation, brine strength salt = 6 - 8% ideal water
b. need salt for water binding
isoelectric point shift from Cl-

5. additional functions for salt
c. flavor
Na+
acquired preference in taste
~ 2% becomes a detectable difference in flavor
human nutritional requirement
mg/day
average consumption ( mg/day) far exceeds requirement - MAJOR current issue due to close relationship to hypertension (1/3 of adult are hypertensive; 1/3 are “pre-hypertensive” )
KCl can be a partial substitute

6. d. microbial effects dramatic very important to “shelf life”
completely changes the dominant microbial population on meat
from gram– to gram +
change form psychrophilic (Pseudomonas) to mesophilic (lactics) and spoilage is immediately slower and different
very important to “shelf life”
brine strength of about 4%
inhibits many pathogens but not all
Staphylococci aureus is a risk in fermented products and Clostridium botulinum in cooked non-refrigerated products. Listeria monocytogenes is also salt tolerant

7. Salt incorporation into meat products:
1. mix, chop
2. immersion cure
3. dry cure
4. injection

8. quick method is a salometer
Injection solutions for curing hams, bacon, etc. sometimes need to be checked for salt content
quick method is a salometer
float with scale 0o
50o
100o
scale corresponds to % saturation
100%  100o = 26.5% salt
so: 50o salometer
= ? % salt
= 13.25% salt

9. Concerns for salt 1. Contaminants - 2. hypertension induced by Na why?
use high quality, food grade salt
2. hypertension induced by Na
why?
consumption is ~3400 mg/day
minimum nutritional requirement is mg/day

11. Sodium Content of Foods (mg)
table salt , 1 tsp 2358
pickles, dill, 1 large 1731
canned chicken soup, 1 cup 850
sauerkraut, 1/2 cup 780
pretzels, 1 oz 486
cottage cheese, 1/2 cup 459
sardines, 3 oz 429
deli ham, 1 oz 341
deli turkey breast, 1 oz 335
soy sauce, 1 tsp 304
cheese, American, 1 oz 304
cornflakes, 1 cup 298
olives, black, 5 large 192
deli bologna, 1 oz 295
potato chips, 1 oz 183

12. Why is sodium blamed for the problem of hypertension?
hypothesis is based on the biological need to maintain a closely balanced Na:K ratio across cell membranes

13. sodium in extracellular
potassium is intracellular
Na+ K+
membrane function

14. depends on correct concentrations of each -
if sodium goes up, more water is necessary to dilute the Na to the correct concentration
Na+ K+
Na+
H2O

15. thirst response following salt consumption
increases blood volume and blood pressure, increases renal (kidney) function to remove excess Na and water
in normal people, blood pressure returns to normal but in some (~ 30%), it stays high = hypertension
several contributing causes
genetics
dietary potassium (K)
dietary calcium
and, now, nitric oxide may be important

16. not a simple relationship
however it is important to let consumers know what is in processed meats
Na is processed meats comes from several other ingredients besides NaCl --- Na nitrite, Na erythorbate, Na phosphates, Na lactate, etc. --- though none as much as NaCl

17. Recent re-emergence of issues
New England Journal of Medicine, Jan. 2010
- reducing dietary salt could prevent “…thousands of heart attacks, strokes, etc and save $10-24 billion per year in health care costs…”
- “…benefits similar to not smoking and reducing obesity”.

18. - American Heart Assoc. , Feb
- American Heart Assoc., Feb new recommendation for sodium of 1,500 mg/day, a change from previous 2, 300 mg/ day (1,500 mg = 2/3 teaspoon) - New York City Department of Health -encouraged food processors and restaurants to reduce sodium content

19. National Salt Reduction Initiative January, 2010
A New York City-led partnership of cities, states and national health organizations
- proposed targets to guide a voluntary reduction
of salt levels in packaged and restaurant foods.
-overall target is 25% reduction in food products
over the next 5 years.

20. Institute of Medicine-National Academies-2010
recommended that FDA review/revise the GRAS status of NaCl
suggested a long term monitoring system to measure and track NaCl consumption
suggested a tax incentive (deduction) for companies that provide low/reduced salt products
suggested a tax disincentive (sales tax) on food products with high NaCl content

21. Dietary Guidelines for Americans – 2010, released Jan., 2011
Reduce daily sodium to less than 2,300 mg (Tolerable Upper Intake Level) for adolescents and adults of all ages
African-Americans, persons with hypertension, diabetes or kidney disease, or ages 51 and older should reduce intake to 1,500 mg/day or less
“Adequate Intake” levels recommended are 1,000 mg for ages 1-3, 1,200 mg for ages 4-8, 1,300 mg for ages and 1,200 mg for age 71 and older