Ingredients in Meat Products Rodrigo Tarté Editor Ingredients in Meat Products Properties, Functionality and Applications iv Editor Rodrigo Tarté, Ph.D. Meat Science Research Research, Development & Quality Kraft Foods Inc. 910 Mayer Avenue Madison, Wisconsin 53704 USA ISBN: 978-0-387-71326-7 e-ISBN: 978-0-387-71327-4 DOI: 10.1007/978-0-387-71327-4 Library of Congress Control Number: 2008939885 © Springer Science + Business Media, LLC 2009 All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science + Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identifi ed as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper springer.com v Preface There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead. Fortunately, at the same time as the market landscape has been changing, the technological landscape has contin- ued to evolve and advance as a result of continuous scientific breakthroughs and innovations in the areas of process and ingredient technology. If the meat processing industry is to successfully address the issues it faces now and in the future, and if its product offering is to remain relevant to twenty-first century consumers, it must take advantage of these latest technological advances by adequately understanding their fundamental underlying scientific principles and translating them into real, cost-effective solutions to consumers’ needs and wants. With this in mind, Ingredients in Meat Products: Properties, Functionality and Applications aims to present the most up-to-date information regarding nonmeat ingredients and their utilization in the manufacturing of processed meat products, and to do so in a way that is both comprehensive and practical. As the subtitle indicates, emphasis has been placed on helping the reader attain a fundamental understanding of: (1) the properties of each of these groups of ingredients, as we understand them today; (2) how these properties affect their functionality in meat v vi Preface systems; and (3) how to take advantage of the ingredients’ functional properties to maximize their application in real-life situations. The volume discusses all the major types of ingredients used in processed meat products today, and does so both in the context of the ingredients’ traditional uses, as well as, when applicable, in the context of their more novel - and in many instances commercially unexploited – applications. It draws on the individual knowledge and expertise of 20 contributors who, collectively, bring with them a diversity of back- grounds and experiences – half of them being from academia and half from industry, and representing five different countries of North America and Europe. This book is intended as a primary reference on the subject for university, industry, and government meat science researchers; graduate and undergraduate students with an interest in the topic; and meat and food industry product development, quality, production and marketing personnel. It is my hope that it will make a significant contribution to the science and practice of meat processing by becoming a useful tool that the industry can use to successfully undertake and overcome the challenges of the twenty-first century. This book, like all others, did not just happen. Many people were involved in helping me transform this project from a rough idea into the book you are reading right now. First and foremost, I express my most sincere appreciation to the 19 other authors and co-authors who partnered with me in this effort. They all saw the project’s potential from the beginning and I am grateful to them for agreeing to enrich it with their knowledge and perspectives. Gratitude is also expressed to all those who served as reviewers of the individual chapters. Very special thanks go to the management of the Research & Development organization of Kraft Foods Inc. for their continuous support of this endeavor. Many of my other colleagues at Kraft were also most helpful, encouraging, and supportive, especially my co-workers in the Kraft Meat Science Research Group. My wife, Mercedes, and kids, Daniel and David, have sacrificed the most during this project. For much too long, the one constant of most of their weekends (and many a weeknight) was the sight of their husband and father sitting in front of a laptop computer for hours at a time working on the “meat ingredient” book. And, despite that, they still eat hot dogs! You guys are the best and I love you! Finally, I thank the publishers for their encouragement, advice, and patience, and in particular my editor, Susan Safren, who was the first to encourage me to embark on this adventure. Rodrigo Tarté Contents 1 Basic Curing Ingredients ....................................................................... 1 Joseph G. Sebranek 2 Starches ................................................................................................... 25 Ghislaine Joly and Björn Anderstein 3 Nonstarch Hydrocolloids ....................................................................... 57 James W. Lamkey 4 Fiber ........................................................................................................ 83 Jon M. Bodner and Jürgen Sieg 5 Plant Proteins ......................................................................................... 111 William Russell Egbert and C. Tony Payne 6 Dairy Proteins ......................................................................................... 131 Youling L. Xiong 7 Meat-Derived Protein Ingredients ........................................................ 145 Rodrigo Tarté 8 Enzymes .................................................................................................. 173 C. Tony Payne 9 Spices, Seasonings, and Flavors ............................................................ 199 Peter M. Brown 10 Smoke Flavor .......................................................................................... 211 Jeffrey J. Rozum 11 Fermentation and Acidification Ingredients ....................................... 227 Frédéric Leroy and Luc De Vuyst vii viii Contents 12 Coating Ingredients................................................................................ 253 Susana M. Fiszman 13 Antioxidants............................................................................................ 291 Ingolf U. Grün 14 Antimicrobial Ingredients ..................................................................... 301 Catherine A. Simpson and John N. Sofos 15 Alternative Curing Systems .................................................................. 379 Jeffrey J. Sindelar and Terry A. Houser Index ................................................................................................................ 406 Contributors Björn Anderstein, Dipl. Technical Service, National Starch Food Innovation, Hamburg, Germany Jon M. Bodner Applications & Market Development, J. Rettenmaier USA LP, Schoolcraft, Michigan, USA Peter M. Brown, M.S. Technical Services, A.C. Legg Inc., Calera, Alabama, USA Luc De Vuyst, Ph.D. Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Brussels, Belgium W. Russell Egbert, Ph.D. Protein Applications Research, Archer Daniels Midland Company, Decatur, Illinois, USA Susana M. Fiszman, Ph.D. Departamento de Conservación y Calidad de los Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna (Valencia), Spain Ingolf U. Grün, Ph.D. Food Science Program, University of Missouri, Columbia, Missouri, USA Terry A. Houser, Ph.D. Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas, USA Ghislaine