Natural and Organic Beef

Transcription

1 Natural and Organic Beef Carissa Nath Meat Scientist, AURI Meat Workshop January 12, 2012 St. Cloud

2 AURI Mission The Agricultural Utilization Research Institute (AURI) brings long-term economic benefit to MN through: Research and Development of innovative new uses or value improvements for MN Ag commodities and products Implementation of basic and applied research to support innovation, technology, and growth of the ag industry Development of renewable energy and biobased opportunities from MN ag commodities

3 AURI Core Four AURI is committed to nurturing discovery and innovation in: Biobased Product Coproducts Renewable Energy Food

4 AURI Services Innovative Research Identifies industry trends and helps generate ideas for our clients and stakeholders Collaborative Resource Networks Gather insights from industry experts to make informed decisions about selecting the most promising ideas Hands-on Scientific Technical Assistance Access to scientists and laboratories that assist our clients in implementing innovative ideas in their business

5 Outline Consumer Trends Market Share Natural Claims Naturally Raised Claim Organic Regulations Uncured Meats Nitrite Natural Curing

6 Consumer Trends Want to know where their food comes from Commercials/Advertisement featuring farmers McDonalds Telling the story behind the product Know Your Farmer Know Your Food

7 Consumer Trends More health conscious Continually scrutinize foods and food labels Want foods with cleaner labels Natural Organic Minimally processed

8 Consumer Trends Often times at the cost of ingredients that play very functional roles in the meat product Microbial Stability Shelf life Palatability Still demand same sensory quality attributes that they are accustomed to

9 Growth of Organic Sales OTA s 2011 Attitudes and Belief Tracking Study 78% of U.S. families are buying organic food 48% of parents surveyed buy organic because they believe organic products are healthier for me and my children. Also are concerned with effects of pesticides, hormones, and antibiotics Effects on children Avoid highly processed and artificial ingredients

10 Growth of Organic Sales OTA s 2011 Organic Industry Survey 2010 Organic food sales outpaced the growth of total food sales (7.7 versus 0.6) Market share = 4% of the $673 billion food industry Organic fruits and veggies = most growth followed by dairy

11 Natural and Organic Meat Sales Processed meats labeled as natural have experienced rapid market growth Some consumers have been willing to pay a significant premium for natural over conventional products Less organic meat products are available in the market place Limited availability of raw meat materials

12 Natural/Organic Beef Market Share Increase in the number of natural claims on meat labels (2010 National Meat Case Study) Natural/Organic share of total beef 3.9% (Dollar) 2.0% growth in natural/organic beef sales on a dollar basis Average Price Total Beef = $4.16 Natural/Organic = $6.34

13 Natural

14 Natural Claims USDA Food Standards and Labeling Policy Book (2005): No artificial flavoring or flavoring ingredient, coloring ingredient, or chemical preservative (as defined in 21 CFR ), or any other artificial or synthetic ingredient; and the product and its ingredients are not more than minimally processed.

15 Natural Claims Minimally processed includes: smoking roasting freezing drying fermenting grinding The label must explain the use of the term natural minimally processed, no artificial ingredients, etc.

16 Naturally Raised

17 Naturally Raised Marketing Claim Voluntary standard issued by USDA Jan. 21, 2009 For Livestock and meat and meat products derived from such livestock Pre-harvest livestock production practices Federal Register: January 21, 2009 (Vol. 64, Number 12)

18 Naturally Raised Marketing Claim Livestock raised entirely without: Growth promotants Antibiotics (ionophores = exception) Animal byproducts All products with this claim must state the animals have been raised under such conditions No growth promotants, No antibiotics, No animal byproducts fed Federal Register: January 21, 2009 (Vol. 64, Number 12)

19 Organic

20 Organic National Organic Program Administered by the USDA-AMS 7 CFR Part 205 Meat labeled as organic must be raised using organic management and come from a certified farm Never given hormones or antibiotics Must have access to pasture

21 Organic Requirements Must be produced and handled without the use of: Synthetic substances (except those in 7 CFR ) Nonsynthetic substances (listed in 7 CFR ) Nonagricultural substances (except those in 7 CFR ) Nonorganic, agricultural substances (except those in 7 CFR ) Excluded methods (except vaccines in accordance with 7 CFR (a)) Ionizing radiation Sewage sludge

22 Approved Substances 7 CFR Nonagricultural (nonorganic) substances (a) Nonsynthetics (b) Synthetics 7CFR Nonorganic Agricultural Products Can only be used as ingredients when the product is not commercially available in organic form

23 Organic Standards Prohibited substances: Preservatives nitrate and nitrite Flavoring agents Synthetic coloring agents Texturizers Nutritive supplements

24 Organic Labeling Requirements 7 CFR Percent Organic must contain only organically produced ingredients Organic must contain at least 95% organically produced ingredients all other ingredients must come from the national list of approved substances National Organic Program;

25 Organic Labeling Requirements 100% organic or Organic Must identify each organic ingredient with the word organic or with a reference mark (asterisk) which is defined below the ingredient statement. Water and salt ingredients cannot be labeled as organic Must identify the name of the certifying agent Certified organic by National Organic Program;

26 Organic Labeling Requirements 7 CFR Made with organic processed products that contain at least 70% organic ingredients No ingredients can be produced using excluded methods, sewage sludge, or ionizing radiation

27 Organic Labeling Requirements Made with Organic Ingredients Must identify each organic ingredient with the word organic or with a reference mark (asterisk) which is defined below the ingredient statement. Must identify the name of the certifying agent Certified organic by

28 Organic Labeling Requirements Made with Organic Ingredients Can display on the principal display panel: Made with organic (specified ingredients) if the list contains no more than three ingredients % of organic ingredients in product letter size restriction; same size type, style and color; no highlighting Seal or logo of certifying agent

29 Organic Labeling Requirements 7 CFR Products with less than 70% organic ingredients Not allowed to label the product itself as organic Only permitted to list those ingredients that are organic on the information/ingredient panel

30 Organic Labeling Requirements Only 100% organic and organic products may use the USDA organic seal No restrictions on other truthful labeling claims: free-range, no drugs or growth hormones used National Organic Program;

31 Uncured Meat Products

32 Uncured Meats 9 CFR and Labeling Products considered traditional cured products (bacon) can be made without the addition of nitrite or nitrate Standard name along with Uncured Example: Uncured Frankfurters Same size and lettering as name

33 Uncured Meats 9 CFR and Labeling Must contain statement: 1. No nitrate or nitrite added Adjacent to product name At least one half the size of the product name Unless Contain salt sufficient to achieve a brine concentration of 10%

34 Uncured Meats 9 CFR and Labeling Must contain statement: 2. Not preserved, keep refrigerated below 40 F at all times Adjacent to product name At least one half the size of the product name Unless thermally processed to a certain point fermented/pickled to a ph 4.6 dried to a water activity 0.92 Contain salt sufficient to achieve a brine concentration of 10%

35 Uncured Meats Not all products labeled as Uncured are Natural or Organic Cannot contain any added nitrate or nitrite

36 Meat Curing Salt contaminated with sodium or potassium nitrate (saltpeter) Nitrate is converted to nitrite by bacteria Nitrite is actually the work horse in curing USDA authorized the use of sodium nitrite Modern curing seldom utilizes sodium nitrate Control residual nitrite concentration

37 Purpose of Nitrite Essential curing ingredient Color cured pink color Inhibits Clostridium botulinum and other anaerobic bacteria Inhibit lipid oxidation Flavor typical cured flavor

38 Cured Meat Color Myoglobin (purple-red) Sodium Nitrite (Cure) Nitrosomyoglobin (dark red) Heat Nitrosohemochrome (light pink)

39 Regulations of Nitrite Comminuted products: 156 ppm, maximum Pumped products: 200 ppm, maximum Dry cured products: 625 ppm, maximum Bacon: 120 ppm, required ppm sodium ascorbate or sodium erythorbate

40 Natural Curing Indirect addition of nitrate and nitrite Vegetable juice or vegetable powder Can be listed as natural flavoring Vegetables contain a high amount of naturally occurring nitrate Carrot = 171 ppm nitrate Celery = 2114 ppm nitrate Beet = 2273 ppm nitrate Spinach = 3227 ppm nitrate Sebranek and Bacus, March, 2007

41 Natural Curing Celery juice or powder Highly compatible with meat products due to low vegetable pigment and mild flavor Juices and powders are standardized: 30,000 ppm nitrate Vegetable juice powder added at 0.2 to 0.4%

42 Natural Curing The inactive form, nitrate, must be converted to the active form nitrite Lactic acid starter culture must also be added Incubation step is required at the beginning of the cooking cycle Appropriate temperature for starter culture to do its work (typically F)

43 Natural Curing Other Processing Considerations Good distribution of nitrate source and starter culture is very important Blend nitrate source with dry seasoning components of formulation or add directly to brine Dilution of starter culture Quality of water is very important use distilled if possible 0.5% maximum combined water and starter culture permitted Do not pre-blend starter culture with spices or salt as this can affect its ability to reduce nitrate Whole muscle products must be injected

44 Natural Curing Can also utilize pre-converted vegetable juice powders Nitrate has already been pre-converted to the more active nitrite No need for the addition of lactic acid starter culture No need for a incubation step in cooking cycle

45 Natural Curing Quality concerns Decreased shelf life Color fading Food safety concerns Reduced protection from microbial pathogens C. botulinum and L. monocytogenes growth

46 Natural Antioxidant Retard lipid oxidation, protect flavor Ex. Rosemary, pomegranate Curing Adjuncts Natural Curing Accelerate nitrite reactions Ex. vinegar and cherry powder

47 Natural Curing The utilization of antimicrobials becomes almost a necessity when producing natural and organic meat products Natural Antimicrobials Lemon Cherry Cultured sugars Vinegar

48 Carissa Nath Meat Scientist, AURI (507)