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United States Department of Agriculture

Agricultural Research Service

Title: Processed Meat Ingredients: Past, Present and Future

Authors
item Liu, Martha
item Boarman, Janice
item Solomon, Morse

Submitted to: Kirk Othmer Encyclopedia for Technical Technology
Publication Type: Book / Chapter
Publication Acceptance Date: October 10, 2008
Publication Date: January 16, 2009
Citation: Liu, M., Callahan, J.A., Solomon, M.B. 2009. Processed Meat Ingredients: Past, Present and Future. Kirk Othmer Encyclopedia for Technical Technology. p.1-15. Available: http://mrw.interscience.wiley.com/emrw/9780471238966/search/firstpage

Interpretive Summary: This chapter reviews the most utilized ingredients in processed meat products and how they function in meat products. Ingredients affect the appearance, aroma, flavor, texture and juiciness of processed meat products. Some ingredients protect the product from reactions that cause off-flavors and reduce the ability for microorganisms to grow in the product. Consumers have demanded healthier meat products in which novel ingredients have been used to lower fat, reduce salt, and to produce organic and natural meat products. New trends in ingredients, nutraceuticals and functional ingredients, are also presented.

Technical Abstract: Ingredients were first utilized to preserve meat and improve its palatability which date back to when our ancestors used salt and fire to preserve meat. Since that time man has incorporated a wide variety of ingredients to develop unique meat products and find ways to extend the shelf life of these products so that they can be shipped long distances and held for prolonged periods of time. Ingredients shape the sensory perception of processed meat products by their ability to affect the appearance, aroma, flavor, texture and juiciness of the product. In recent years, consumers have demanded healthier and more convenient meat products. The meat ingredient industry has provided several ingredients to meet these demands, such as extenders and binders to lower the fat level of the meat product, salt replacers and other ingredients to replace nitrite in organic and natural products. In the last few years, the food industry is seeing an increase in consumer demand for nutracueticals or functional ingredients and the meat industry is responding. This chapter reviews the most commonly utilized ingredients used in meat processing and how they function in the meat products.

Last Modified: 7/28/2014
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