REClP ROCATION SESSlO N New Technology for Low-Fat Meat Products Phyllis J. Shand, Co-Presenter Glenn R. Schmidt*, Co-Presenter Roger W. Mandigo, Facilitator James R. Claus, Recorder Introduction less (Anonymous, 1989). However, because of the impor- tance of fat to sensory properties of ground beef, sale of Functional properties of meat systems are primarily de- ground beef with less than 10% fat is not yet a major part of pendent on the interaction of the protein fraction with the the market. Therefore, current research efforts have been other components. These interactions (protein-water, directed at production of low-fat ground beef items with protein-lipidand protein-protein) have a direct impact on how acceptable sensory properties (Huffman and Egbert, 1990). well the meat system binds water, stabilizes fat and produces Recent changes in USDA regulations permit substitution desirable sensory textural properties and cohesion. Consum- of water for fat in cooked sausage (USDA, 1988), which ers continue to desire meat products that are healthy (re- facilitates the production of lower-fat frankfurters, weiners, duced fat/calories/sodium) and convenient (microwaveable bologna, etc. Previously, it was most economical to produce and user-friendly packaging) at a reasonable cost, but not at cooked sausages with 30% fat, 11‘10 protein, 54% water, 3% the expense of reduced palatability. In products with lower fat salt and 2% sweeteners, spices and cures. However, due to levels (higher water) or reduced sodium levels, however, the recent regulation changes, products can now be produced functionality of the traditional myosin heat set matrix may be with 10% fat, 12% protein, 72% water, 2% salt and 4% limited due to low ionic strength and palatability and safety sweeteners, spices and cures as water can now be substi- may be compromised. The development of products to meet tuted for fat. Economic advantages of higher added water will current consumer demands offers meat processors opportu- only be valid if the water is not lost during heat processing nities for continued markets and profit but also opportunities (Claus et al., 1989). for problems. In many respects, technology for production of In an effort to attract the “health-conscious’’ or “active- low-fat meat products is not new. However, careful attention lifestyle” consumer, companies could make nutrition-related must be paid to all steps in production, including selection of labelling claims for these products, using words such as meat and nonmeat ingredients, processing procedures and “reduced fat” or “90% fat-free.” A review of the general equipment to produce products with desired sensory proper- labelling requirements is presented in Table 2. Note that in ties, shelf-life and safety. Judicious choice of nonmeat ingre- order to use the term “lean,” the meat source (before addition dients is especially important. of water) must meet the requirements. A potential nutritional labelling change involves express- Product Composition/Labelling ing fat in a product as a percentage of calories. The American Heart Association and the US Department of Agriculture Meat processors can respond to consumer demands for have recommended that dietary fat be limited to no more leaner, healthier foods by changing product composition and than 30% of all calories consumed. When fat is expressed as carefully controlling fat levels (Table 1). The development of a percentage of calories, meat products may not fare well 90% and 95% fat-free meat products (e.g. ham, cooked beef and poultry) in recent years and an increase in demand for these products emphasizes not only the interest in low-fat Table 1. Red Meat Products in Which Leanness products but also the willingness of consumers to pay a can be Controlled by the Processor. premium for low-fat meat items (Pearson et al., 1987). In some parts of the United States, as much as 89% of Billion Poundsa ground beef sold in retail stores now contains 22.5% fat or Hams: boneless 1.1 Beef: cooked .5 Beef: ground and patties 4.1 *G.R. Schmidt, Department of Animal Sciences, Franks and Weiners 1.5 Colorado State University, Fort Collins CO 80523 Bologna 0.6 Liver, Loaves and Other 1.1 R. W. Mandigo, 203 Loeffel Meat Lab, University of Other sausage 0.4 Nebraska, Lincoln NE 68583-0821 Fresh sausage 1 .o Dried and Semidried Sausage 0.4 J. R. Claus, Virginia Polytechnic Institute and State University 10.7 a Meat products processed under federal inspection, 1987 Reciprocal Meat Conference Proceedings, Volume Source: US Department of Agriculture (Meat Facts American 43, 1990. Meat Institute, 1988 edition). 37 38 American Meat Science Association Table 2. Requirements For Permitted Labelling Claims9 Extra Lower Claim Lean Lean Lite Fat Emphatic 40%fat* s5°/0 fat* 140 KcalIlOOg - (before water (before water 510% fat addition) addition) I10% breading 535 mg Na/lag Comparative - - 2 25% 225% reduction in calories, reduction in fat fat breading or from comparison sodium from comparison 'For ground beef, 522.5% fat a Modified from Leddy, 1988 (Table 3). Even products that are 94% fat free and very Nonmeat ingredients nutrient dense may contain over 50% of calories from fat. In order to meet the "30°/0 limit" for consumers, processors have Sodium Chloride several options. They could make the products leaner (e.g. Consumers are concerned about the complexity of labels 98% fat-free) by using more lean meat ($$$) or they could of their foods as well as the level of certain ingredients, such dilute out the calories from fat with addition of extra nonmeat as salt. Therefore, processors can vary the salt level and can proteins or complex carbohydrates to allow a more balanced substitute potassium chloride for part of the sodium chloride proteinlfaticarbohydrate profile. in some products. However, many products still require at least the equivalent of 1.5% sodium chloride. This would be especially important for products in which water has been Meat lngredients substituted for fat since the ionic strength of the meat system has been diluted and could result in products with an im- The production of low-fat meat products will require use of paired heat set myosin matrix. In reduced sodium products, it leaner meat ingredients. Processors can vary the species of is often necessary to add other components to retain a long animal utilized and the muscle source which may vary con- shelf-life for the product. Sodium lactate is proving to be a siderably in connective tissue and fat content. Sophisticated valuable compound for enhancing shelf-life (Papadapoulos, methods are being developed to separate lean from fat and 1990). this should provide new raw materials for lean product manu- facture. However, there still remains much handwork to be Phosphates done to prepare high quality lean processed products. By- products, which are typically low in fat, can be used but must As a processor reduces the level of salt, it is almost be clearly labeled on the finished product. essential to utilize phosphates. Phosphates are limited to Table 3. Calculations of Fat Content (1009 of product). Product Kcalloz Source gl 1oog Kcall1 OOg Yo of calories A 90 Protein 11 44 14 30% fat Fat 30 270 84 Carbohydrates 2 8 2 322 B 30 Protein 11 44 41 94% fat-free Fat 6 54 51 Carbohydrates 2 8 8 106 C 20 Protein 11 44 63 98% fat-free Fat 2 18 26 Carbohydrates 2 8 11 70 D 34 Protein 11 44 37 96% fat-free Fat 4 36 30 Carbohydrates 10 2 33 43rd Reciprocal Meat Conference 39 0.5% of the finished product and contribute greatly to en- tional conference on gums and stabilizers held bi-yearly hancing the functionality of the meat proteins by raising the (Phillips et al., 1982, 1984. 1986, 1988). ionic strength, dissociating proteins and adjusting the pH to There is a lot of interest in the use of starches and the proper level of about 6.0. polysaccharidegums in low-fat or reduced sodium, high-yield meat items but limited published research available. In order to select the "best" hydrocolloid for a meat application and to Nonmeat Proteins optimize its functionality in a meat system, it is necessary to Nonmeat proteins may serve many purposes in low-fat thoroughly understand the specific properties of various meat products. They contribute to water and fat binding and starches and polysaccharide gums. also may contribute to flavor and serve as a texture substitute for fat. For example, milk proteins are especially important in Starches liver sausage as they contribute a mild and creamy flavor and smooth mouthfeel. Proteins do not appear to tie up the water- Starch is the most commonly used food hydrocolloid and soluble flavor components of a meat product as much as occurs widely in nature. Starches are carbohydrate polymers carbohydrates do. The use of nonmeat proteins in processed of glucose and usually contain amylose and amylopectin meat has been an ongoing area of research and the subject components. Amylose is a linear, straight-chain, ~1,4 of numerous reviews (Mittal and Usborne, 1985; Endres and glucopyranose polymer; amylopectin, on the other hand, is a Monagle, 1987; Foegeding and Lanier, 1987;van den Hoven, random-branched configuration of a-l,4 glucopyranose with 1987; Visser and Thomas, 1987; Barraquio and van de periodic branching of sidechains with 1,6 linkages (Wurz- Voort, 1988; Hoogenkamp, 1989). burg, 1986). Granule size, shape and size distribution and Proteins from soy, milk, yeast, plasma and meat can be the amylose/amylopectin ratio of a starch varies with botani- hydrolyzed and added to various meat products. Hydrolyzed cal source (potato, corn, wheat, tapioca, rice) (Oakenfull, proteins contribute a brothy or meaty note to injected roasts 1987).