 Fundamental meaning of formulation is putting together of components or ingredients in appropriate relationship or structures according to formula.  Facilitate the learner to become conversant with the development and formulation of meat and meat products. Classification of meat ingredients :

 Meat  Fat CLASSIFICATION OF NON MEAT INGREDIENTS

 Curing agent- salt, phosphates ,sugars ,nitrate ,nitrite ,ascorbate ,erythrobate

 Binding agent- binders (soy protein , milk protein ) and fillers (tubers ,starches) ,emulsifiers(sodium alginate)

 Spices ,seasoning and Flavouring substances ( coriander ,cumin ,red chilli etc)

 Other additives –antioxidants TYPE OF MEAT ON BASIS OF PROCESSING

 Comminuted- kabab ,sausage

 Non comminuted- ham ,bacon EQUIPMENT

 Mincer

 Chopper

 Sausage maker machine

 Tumbler MINCER

 Mixing and grinding is usually undertaken in a mincer. CHOPPER

 Chopping is usually undertaken in this.  2 types of chopper-rotatory chopper and stationary chopper  Chopping –emulsion based meat product CHOPPER SAUSAGE MAKER MACHINE TUMBLER

 Tumbling is usually undertaken in tumbler.  It is done to reduce the marination time . FORMULATION OF MEAT PRODUCTS

1) Sausages : food consisting of mixture of minced meat, seasoned and spiced with pepper and other substances and stuffed in casings.  The word sausage derived from latin word “salsus”

 Sausages are cheaper CLASSIFICATION OF SAUSAGES

Basis of sausage Sausage type classification Degree of chopping Coarsely grounded –fresh pork sausage Emulsion - frankfurters Amount of cooking Uncooked ;fresh smoked pork sausages Cooked –salami ,bologna Amount of smoking Unsmoked –breakfast sausage Smoked – fresh Amount of water added Without water-Italian pork sausage

Added water – emulsion sausage Amount of curing Uncured-bockwurst

Cured -frankfurters

Amount of fermentation Unfermented-pork sausage

Fermented-salami ,thuringer Amount of moisture in final Fresh –fresh beef & pork product sausage

Smoked-smoked pork sausage Cooked -frankfurters

Dry and semi dry-salami ,summer sausage

Cured -frankfurters a) Dry sausages : fermented products .  Have 35% moisture at the end.

Formula of salami : Ingredients % weight  Pork shoulder butt 40  Beef chuck ,lean 40  Pork back fat 20  salt 2  Dry milk powder 1.50  Corn syrup solids 0.40  Dextrose 0.27  Garlic 0.27  Prague 0.25  Coriander 0.24  White pepper 0.22  Black pepper 0.18  Mace 0.13  Starter 0.02 salami B)EMULSION TYPE SAUSAGES

 Have higher degree of acceptance

 Formula of bologna  Ingradients %weight  Cellulose casings -  Chicken trimmings 35.18  Bull meat beef trimmings 26.39  Skimmed milk powder 4.18  Salt 2.65  Cure 2.42  Onions 2.20  Pepper 0.33  Coriander 0.11  Sage 0.05  Garlic 0.05  Ice as needed Cure  Dextrose 67.15  Sodium nitrate 23.08  Water 7.67  Nitrite of soda 2.10 PROCEDURE Chopping

Grinding of meat

meat with ice

salt and cure

skimmed milk powder seasonings and chicken trimmings

Stuffing

smoke house SLICES OF BOLOGNA  Tandoori chicken is a dry type cooking preparation.  Young cockrels of 8-12 wks of age and 5-6 wks old broiler are ideal for this preparation.

 Basic ingradients:  Chicken - 500g  Rubbing ingradients:  Table salt -1 tsp  Lemon juice- 2 tsp  Marinade ingradients:  Cloves 6g  Ginger 10g  Coriander 1tsp  Table salt ½ tsp  Lemon juice 1tsp  Red pepper 1tsp  Curd 2tsp Sprinkling ingredients:  Amchur 1/2tsp  Black cumin ½ tsp  Table salt 1/2tsp  Lemon juice 1tsp  Ground fenugreek seed 1/2tsp  Ghee 1tsp PROCEDURE

washing

piercing

Apply salt and lemon juice

rubbing of marinade

Baking sprinkling ingredients over baked chicken Tandoori chicken  Mainly used in burger roll or sandwiches.  Emulsion based ,contains <30% fat. Ingradients: % weight  Lean meat 50-75 %  pyrophosphates 0.3-0.5%  Fat 10-20%  Condiments 3-4%  Table salt 1.5- 2.0%  Binders and extenders 3-4%  Spices 2%  Ice 10-15%  Sugar 0.5-1.0% PROCEDURE Mincing

Mixing

Dough

patties frozen or baked in oven at 180C for 15-20 minutes Meat patties  Surimi -fish based product ,means fish puree or slurry.

 Made from fish such as pollock that attains a rubbery texture when cooked.

 Ex- chikuwa ,crab stick ,fish ball ,hampen, kamaboko etc. PROCESSING

 Heading and gutting

 Mincing

 Washing

 Refining

 Dehydrating

 Mixing with cytoprotectants COMPOSITION OF FISH SURIMI components % contribution water 76

Protein 15

Carbohydrate 6.85 fat 0.9 cholesterol 0.03 kamaboko PRODUCTS OF SURIMI

Crab stick

chikuwa