ABSTRACT
The main ingredients in a typical meat product are raw muscle and fat. Nonmeat ingredients include a variety of additives that are small molecules (salt, phosphate, antioxidant, and antimicrobial compounds present in plant-derived spices and seasoning, etc.) or large molecules (starch, gums, nonmuscle proteins, etc.). All these additives can be referred to as chemical ingredients (Table 33.1). Nonmuscle proteins and protein hydrolysates (peptides), such as, soy protein, soy protein hydrolysate, and sodium caseinate, are used in meat processing to improve textural characteristics and water-binding capacity in ‘nished products. Common small ingredients inŽuence meat product quality through interaction with proteins and lipids in meat processing. Examples include monobasic salts (NaCl, KCl, etc.), divalent cationic salts (CaCl2, MgCl2, etc.), various alkali and acid compounds, and different phosphates. Lipid and nonlipid free radicals, which are commonly generated in meat processing, can also have a profound impact on the quality of meats because they not only cause off-Žavors but also impair products’ texture by reducing muscle protein functionality. To control oxidation, antioxidant compounds are widely used. Moreover, the cross-linking enzyme microbial transglutaminase (MTGase) is bene‘cial in improving gelling properties of muscle proteins under both low-and high-salt conditions and has been used in the manufacture of restructured meatloaves, meatballs, steaks, and nuggets. Overall, the intended roles of many of the
33.1 Introduction ................................................................................................................................. 573 33.2 Salts ..............................................................................................................................................574 33.3 Phosphates....................................................................................................................................575 33.4 Alkalis ......................................................................................................................................... 577 33.5 Acids ........................................................................................................................................... 577 33.6 Nitrate, Nitrite, and Cure Adjuncts ............................................................................................. 578 33.7 Nonmeat Proteins........................................................................................................................ 579 33.8 Polysaccharides ........................................................................................................................... 580 33.9 Enzymes .......................................................................................................................................581 33.10 Seasonings .................................................................................................................................. 582 33.11 Nutritional and Health Ingredients ............................................................................................. 583
33.11.1 Vegetable Oils ............................................................................................................... 583 33.11.2 Natural Antioxidants .................................................................................................... 583 33.11.3 Dietary Fibers ............................................................................................................... 584
References .............................................................................................................................................. 584
large-and small-molecular chemical ingredients are affected by the speci‘c meat processing conditions.
