Starch Applications in Meat Products. Kris J. Swenson Tom Katen

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1 Starch Applications in Meat Products Kris J. Swenson Tom Katen

2 Effect of Non-Meat Ingredients Salt Phosphate Starch

3 Addition of Starches Method of addition Type of product Further processing Storage conditions

4 Basic Terminology Common/ Dent- Amylose and amylopectin containing granules Waxy Amylopectin containing only

5 Starch Sources Commercial Common Corn Wheat Pea Waxy Maize Potato Waxy Rice High Amylose Corn Rice Tapioca Intermediate Amylose Corn New-Hybrids Waxy Potato Waxy Wheat

6 Starch Characteristics % Amylose Texture Flavor Waxy Maize <1 Paste Slight Cereal Waxy Rice <2 Paste Neutral Potato 18 Salve Earthy Tapioca 22 Soft Gel Neutral Rice 24 Soft Gel Slight Cereal Common Corn 28 Firm Gel Cereal Wheat 30 Firm Gel Slight Grain High Amylose Rigid Gel Cereal

7 Dent (raw)

8 Potato (raw) 40x

9 Waxy Maize (raw)

10 Why Modify Starch? Impart Stability Acid Processing (temperature, shear) Storage Impart Selected Functional Characteristics Alter gelatinization temperature Alter adhesion properties Improve film forming properties Impart selected aesthetic properties FDA Regulated - 21 CFR Food Starch-Modified

12 Functional Impact of Substitution Lower gelatinization temperature Increased clarity Improved water-holding Decrease retrogradation Increase freeze/thaw and long-term cold storage stability Impart emulsification, charge n-osa substituent only

14 Effect of Crosslinking Alters viscosity development Decreases initial viscosity Stabilizes final viscosity Stabilizes starch granular integrity Acid Heat/time Shear/time

15 Granule Hydration

16 Impact of Substitution on Initial Rise Temperature Starch Native Common XL Hydroxypropyl Common Native Waxy XL Waxy XL Acetylated Waxy XL Hydroxypropyl Waxy (lo) XL Hydroxypropyl Waxy (hi) Native Tapioca XL Hydroxypropyl Tapioca Initial Rise Temperature 1,C Viscosity exceeded 30 BU using neutral brabender method #42

17 Effect Of Crosslinking Level On Waxy Starch VISCOSITY [BU] CROSSLINKING LEVEL LOW MEDIUM HIGH NATIVE WAXY TIME [min] 50 degc 95 degc 95 degc 50 degc

18 Things That Impact Starch Hydration Genetics Size of the Granule Degree of Cook Temperature Time at Temperature Shear (Varies with temperature and solids) ph Concentration of Starch in the Water Phase (Solids) Other Ingredients -- Sugar, Protein, Fats, Emulsion, Enzymes, Salts (Ionic and Buffer) Retrogradation

19 IQF Chicken Breast % Yield Modified Corn Control 0.0 Marinate & IQF Convection Oven Resulting Consumable Product

20 Fundamental Meat System Testing Percentage (%) Modified Waxy Maize Control (no starch) Cook Yield Avg. Freeze Thaw Loss Resulting Total Yield

21 Fundamental Meat System Testing Percentage (%) Modified Waxy Maize Modified Tapioca Modified Potato 20 0 Cook Yield Avg. Freeze Thaw Loss Resulting Total Yield

22 Losses in Fundamental Testing Percentage (%) Modified Waxy Maize Modified Tapioca Modified Potato 0.0 Cook Loss Avg. Freeze Thaw Loss Resulting Total Loss

23 Enhanced/battered Product Control Enhanced Enhanced/Battered Marinate/Batter Pick-up Grilled Yield Resulting Consumable Product

24 How to Select the Right Starch Define functional and aesthetic requirements Consider the effect of other ingredients especially acid Evaluate the processing conditions Determine packaging, storage and shelf-life requirements Evaluate consumer reconstitution and use

25 Questions? Answers? Thank You Kris Swenson

26 The Science of Meat and Meat Products Third Edition 1987

27 The Science of Meat and Meat Products Third editions 1987

28 The Science of Meat and Meat Products

29 The Science of Meat and Meat Products

30 Fundamental testing results Test #1 Variable % cook yield 1 fz/thaw loss% 2 fz/thaw loss% VA 15 Avg std VG 57 Avg std VG 63 Avg std Total moisture loss % Test #2 Variable % cook yield 1 fz/thaw loss% 2 fz/thaw loss% VA 15 Avg std VG 57 Avg std Total moisture loss %

31 Canadian Style Bacon #1 PICKLE FORMULA PUMPED % 37 % SHRINK% 10 % PICKLE SIZE 50 LB YIELD % % FINISHED PRODUCT COMPOSITION INGREDIENT TO LEAN MEAT(PPM) BRINE COMPOSITION % WATER SALT 2.2 % 7.33 DEXTROSE 1.5 % 5.00 SODIUM PHOSPHATE 0.3 % SODIUM ERYTHORBATE 487 PPM SODIUM NITRITE 178 PPM OPTION 1 1 % 3.33 OPTION 2 0 % 0.00

32 Canadian Style Bacon #1 Cook yields raw cooked yield VG % VA % Type % Two week purge ml purge for % loss AVG 2 lb pkg AVG VA VG Type

33 Canadian Style Bacon #2 Three products will be evaluated VG57, VA15, and type 5 isolate plugged into the brine formula below as option 1 for each of their respective brines PICKLE FORMULA PUMPED % 35 % SHRINK% 10 % PICKLE SIZE 50 LB ACCEPTED FORMULA YIELD % % FINISHED PRODUCT COMPOSITION INGREDIENT TO LEAN MEAT(PPM) BRINE COMPOSITION % BRINE COMPOSITION LB WATER SALT 2.2 % DEXTROSE 1.5 % SODIUM PHOSPHATE 0.3 % SODIUM ERYTHORBATE 494 PPM SODIUM NITRITE 181 PPM OPTION 1 1 % OPTION 2 0 %

34 Canadian Style Bacon #2 Cook yields raw cooked yield AVG VG % % 88.66% VA % % 87.96% Type % % 90.51% Two week purge ml purge for % loss AVG 2 lb pkg AVG VA VG Type

Brining and Marination Enhanced Poultry Products

Brining and Marination Enhanced Poultry Products Shelly McKee Auburn University U.S. Poultry Industry: Market Segments 100 % of Production 80 60 40 20 0 1960 1970 1980 1990 2000 2001 2002 2005 Whole Parts