Reciprocation Session

Transcription

1 Reciprocation Session Natural Ingredients for Cured and Smoked Meats Sponsored by Burke Corporation

2 Jim Bacus Chr. Hansen Inc. Gainesville, Florida

3 Natural Ingredients for Cured and Smoked Meats Dr.Jim Bacus Chr. Hansen Inc. Reciprocal Meats Conference, 2006

4 US Food Categories Conventional Foods ($455 billion) 6 Natural and Organic ($17.2 billion) 4Natural Foods ($6.9 billion) 4Organic Foods ($10.3 billion) Source: NBJ 2004 Organic Web Seminar

5 Market Growing 6 Sales of organic meat, poultry & seafood grew by 139% from 2003 to Consumers spend an average 30% more for natural meats and % more for organic meats 6 Organic Food Growth Forecast 4Total organic 13.4% 4Meat, poultry, fish 43.4% (OTA: 2005 = 55.4%) 6 Natural Segment 4Averaged over 20% growth during past decade 4Retail outlets have become more mainstream 4Super naturals Whole Foods, Wild Oats, Trader Joe s, Fresh Market, etc. Source: NBJ 2004 Organic Web Seminar

6 Health & Wellness Claims: US Food Products Claim Total 6 All Natural Organic Natural foods = 94% household penetration 6 Organic foods = 47% Mintel (2006c)

7 Individual Restrictions* Organic = Natural *However, both products cannot contain added nitrites, nitrates

8 USDA: Uncured Meat Products 1. Normal cured products can be made without nitrates or nitrites added.9 CFR Common name, but Uncured prefix ie. Uncured Ham 3. No Nitrate or Nitrite Added 4. Not Preserved Keep Refrigerated Below 40 F At All Times unless thermally processed F 0 3, or ph 4.6 or less, or dried to water activity 0.92 or less Not subject to above labeling if brine concentration 10% or more 5. Other normal ingredients allowed ie. salt, dextrose, phosphates, etc.

9 9 CFR (Uncured Product)

10 Uncured 6 Thus, All Natural and Organic meat products are Uncured BUT All Uncured products are not necessarily Natural or Organic

11 Definitions/Labeling More Restrictive 6 Organic (4 categories) 4100% organic 4Organic 4Made with Organic 4Less than 70% organic 6 Natural 6 Uncured Less Restrictive

12 National Organic Program NOP is a marketing program within USDA Agricultural Marketing Service 6 Requirements apply to way a product is created 6 Products and ingredients must be certified unless on NOP list of allowed and prohibited synthetic and nonsynthetic substances

13 Organic Labeling 6 Meat raised under organic management 6 Product labeling categories, % Organic using 100% organic certified ingredients 2. Organic using 95% organic certified ingredients other 5% ingredients not available as organic, or on National List 3. Made with Organic ( ) using 70 95% organic certified ingredients cannot use USDA Seal 4. Less than 70% Organic

14 NOP Labeling 6 Organic 495% organic ingredients (excluding water & salt) 4Remaining 5% 6organically produced unless not commercially available in organic form OR, 6must be produced consistent with NOP List 4Percentage calculation 6total net weight ( water & salt) of combined organic ingredients at formulation by total net weight ( water & salt) of final product 6single strength if labeled from concentrate

15 7 CFR NOP National List for organic crop & livestock production Non Organic (non agricultural) substances allowed as ingredients in organic, made with organic 4a) Non synthetics allowed: microbial produced acids, carageenan, dairy & meat cultures, non synthetic color & flavors (organic solvents), potassium chloride, sodium bicarbonate, some yeasts, etc. 4b) Synthetics allowed: alginates, ascorbic acid, carbon dioxide, calcium phosphates, carbon dioxide, sodium citrate, tocopherols (when rosemary extracts not suitable), xanthan gum, silicon dioxide, etc Non organic produced agricultural allowed 4native corn starch, water extracted gums, unbleached lecithin

16 Natural Claims: Meat & Poultry Products 6 USDA Food Standards & Labeling Book, August Term natural may be used on labeling, provided applicant demonstrates 1. Product does not contain any artificial flavor or flavoring, coloring ingredient, or chemical preservative, or any other artificial or synthetic ingredient (21 CFR ). 2. Product and its ingredients are not more than minimally processed

17 Natural Claims: Meat & Poultry Products 1. Product does not contain any artificial flavor or flavoring, coloring ingredient, or chemical preservative, or any other artificial or synthetic ingredient (defined in 21 CFR ). a) artificial flavor = not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf, or similar plant material, meat, fish, poultry, eggs, dairy products or fermentation products thereof. b) artificial color = as defined 70.3(f) c) chemical preservative = does not include salt, sugars, vinegars, spices, or oils extracted from spices

18 Natural Claims: Meat & Poultry Products 2. Product and its ingredients are not more than minimally processed a) traditional processes used to make food edible, preserve it, or make if safe for human consumption, e.g. smoking, roasting, freezing, drying, and fermenting or, b) those physical processes which do not fundamentally alter the raw product. *Note: sugar, sodium lactate (from corn source), natural flavorings from oleoresins & extractives are acceptable for all natural claims *See 7CFR NOP Final Report, Part for acceptable ingredients for all natural claims

19 7 CFR NOP National List (again) for organic crop & livestock production Non Organic (non agricultural) substances allowed as ingredients in organic, made with organic 4a) Non synthetics allowed: microbial produced acids, carageenan, dairy & meat cultures, non synthetic color & flavors (organic solvents), potassium chloride, sodium bicarbonate, some yeasts, etc. 4b) Synthetics allowed: alginates, ascorbic acid, carbon dioxide, calcium phosphates, carbon dioxide, sodium citrate, tocopherols (when rosemary extracts not suitable), xanthan gum, silicon dioxide, etc Non organic produced agricultural allowed 4native corn starch, water extracted gums, unbleached lecithin

20 Natural Claims: Meat & Poultry Products Continued 6 All product claiming to be natural should be accompanied by a statement which explains what is meant by the term natural, ie. no artificial ingredients and is only minimally processed.

21 Natural Claims: Meat & Poultry Products 6 Natural claims do NOT address meat portion of product fresh meat and poultry qualify as natural 6 Only concerned with non meat ingredients and processing

22 Combination Products Independent statements 6 Uncured meat product labeling but not labeled as natural or organic 4Negative labeling such as no antibiotics or hormones used, no animal by products referring to meat but not required 4Ingredient listing generally contains natural ingredients but not required 4Sometimes natural and conventional ingredients used in combination ie. seasalt, dextrose, phosphates, etc.

23 Animal Raising & Production Claims 6 No Hormones Added 6 No Antibiotics Administered 6 Free Range, Free Roaming/Meadow Raised 6 Natural 6 Humanely Raised (ie. cage free)/slaughtered 6 Breed (ie. certified Angus) 6 Process Verified 6 *Approval relies upon testimonials and affidavits provided by producer

24 Uncured Pepperoni 6 Uncured Pepperoni 6 No nitrates, nitrites added 6 Other ingredients can be typical for pepperoni 4salt 4dextrose 4sodium erythorbate

25 No Nitrites Added No Antibiotics Used* Not Fed Animal By Products Gluten Free Uncured Meat Product

26 Naturally Cured Meat Products

27 Natural Meat Products

28 Natural Ingredients Commonly used 6 Seasalt rather than refined salt 6 Turbinado sugar/evaporated cane juice/raw sugar, cane sugar, honey, or molassses rather than dextrose 6 Spices & oleoresins (rosemary oxidation inhibitors) 6 Starter cultures are permitted 6 Vegetable juices & powders 6 Sodium lactate (from corn) 6 Vinegar, lemon juice and buffered equivalents 6 Cherry powder 6 No maltodextrin or dextrose carriers 6 No nitrites, no nitrates, phosphates, or curing accelerators (sodium ascorbate, erythorbate, etc.)

29 All Natural Ham 6 All Natural 6 Smoked Uncured Ham with natural juices 6 No Nitrite or Nitrate added 6 Not Preserved 6 No Artificial Ingredients 6 Seasalt, raw cane sugar, natural flavoring, lactic acid starter culture

30 Natural Choice Ham 6 No preservatives 6 All Natural Ingredients* 6 *Solution ingredients: water, salt, turbinado sugar, natural flavor, lactic acid starter culture

31 All Natural Dry Salami 6 Salami coated with gelatin, herbs, and sodium lactate 6 Minimally processed, no artificial ingredients 6 No nitrates or nitrites added* Pork raised without antibiotics 6 Pork, seasalt, turbinado sugar, wine, natural flavorings, spices, lactic acid starter culture *Natural ingredients in this product may contain naturally occurring nitrates

32 Curing Reaction NO OXYMYOGLOBIN O 2 + HEAT NITROSOMYOGLOBIN (red; drying only) NITROSOHEMOCHROME (pink)

33 Curing Reactions: Nitrate to Nitric Oxide NO3 (natural nitrate) NO2 (nitrite) nitrate reduction nitrite reduction acidic environment NO2 (nitrite) HNO2 (nitrous acid) 3 HNO2 (nitrous acid) chemical reaction HNO NO + H 2 O (nitrate) (nitric oxide) (water)

34 Historically, 6 Egyptians may first to cure meat and fish with salt 6 Saltpeter or potassium nitrate (KNO 3 ) was impurity in ancient salt..and used by accident in salting of meats, fish and vegetables 6 Converted to active nitrite (NO 2 ) by naturallyoccurring microorganisms 6 Nitrates (NO 3 ) are a part of the nitrogen cycle in nature in soil, plants

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36 Natural Curing 6 Requires: 1. Naturally occurring nitrate source ie. plants/vegetables, vegetable juices, seasalt, etc. 2. Microorganisms capable of reducing nitrate to nitrite during processing of meat product 6 Can be used for Organic, Natural, or Uncured meat products

37 Nitrate Reducing Microorganisms natural nitrate (N0 3 ) reductase nitrite (NO 2 ) catalase/oxygen scavenger 2 H 2 O 2 2 H2 O + O 2 (hydrogen peroxide) (water) (oxygen)

38 Process Requirements 6 Process requires 1 2 hours at F for nitrate conversion depending upon formulation, product diameter, and heat penetration 6 Normally, large diameter (ie. ham) does not require heat process change due to come up time.

39 Natural Ham Process 6 Brine composition 4seasalt, raw cane sugar, spices, natural flavoring, lactic acid starter culture 6 Pump meat 20 35%, masserate 6 Vacuum tumble active/rest* 6 Stuffing/compaction 6 Process normal cook cycle 6 *With no phosphate allowed in natural products, brine and process may require adjustments

40 Key Natural Curing Ingredients 6 Vegetable Juice Powder Natural 4 celery powder or flavoring, or natural flavoring ( %) in total injected product 4contains approximately 2.5% natural occurring nitrate 6 Bactoferm Meat Starter Culture 4 lactic acid starter culture 4Staphylococcus carnosus (25 grams per 300 lb) 6reduces nitrate to nitrite 6lowers redox potential

41 6 No phosphate added 6 Purely salt extraction 4pH 4more surface area 6masseration/tenderization 4slower process 6vacumn tumble 6active/rest 6 Forming 4reduce air 4compaction Key Considerations: Texture & Binding

42 Key Considerations: Texture & Binding 6 Refrigerated, vacuum tumbling 4active 10 m/ rest 20 m hours 6 Stuffing/compaction 4remove air 4hold stuffed product at 40 F overnite

43 Key Considerations: Color and Flavor 6 Starter culture distribution 4not soluble 4concentration and % injection 4fresh meat 6 Optimize nitrate conversion 4pH 4ingredients 6water quality 4time/temp

44 Key Considerations: Heating 6 Nitrate conversion 4 optimum F internal 6 Cooked products 4Initial heating depends upon product diameter 6 smaller = more time 4 hot dogs, meat snacks, thin cuts 6 larger = less time 4 bone in and boneless 2 muscle hams 6 Bacon = minimal time since F process 6 Fermented products = no issue 4conversion during fermentation

45 Natural Curing Nitrite/Nitrate Levels During Procesing (65 C internal temp) Standard Cure Natural Cure ppm after injection after tumbling after cooking after storage after injection after tumbling after fermentation after cooking after storage (NaNO2) (NaNO3)

46 Ham vs Natural Ham 6 Control ham vs Natural ham w/nitrite w/o nitrite added added 6 After 4 weeks 7 C

47 Natural Curing Microbial Growth 1.E+08 1.E+06 Total CFU/g 1.E+04 1.E+02 1.E+00 Raw material Tumbled Fermented Cooked 65 C 4 weeks stored Nitrite Vegetable powder + CS 299

48 Natural Curing Safety 6 Residual nitrite can be lower, the same, or higher in final product vs nitrite added product 6 Shelf life generally somewhat less due to lower overall nitrite and absence of other traditional preservatives 4sodium phosphate 4curing accelerators 6 Food pathogen validations 4depends upon formulation and other natural preservatives..ie. lactates, buffered vinegar

49 Natural Curing Safety 6 C. botulinum innoculated preliminary study 4Heat shocked spores per gram (4 type A, 5 type B, 2 type E) 4Innoculated onto cooked ham slices 6Control (phosphate, added nitrite) 6Natural Hams (+ bicarbonate or no bicarbonate) 4Vacuum packed samples stored 4 39 F 6 No toxin No toxin formation in any samples at 4 months storage

50 Natural Curing Safety Residual Nitrite During Storage 6 ph aw Nitrite ppm Control Natural + Natural C

51 Natural Preservatives Category 3 2 or 1 6 Sodium lactate (from corn) 6 Vinegar (acetic acid) buffered 6 Lemon juice solids (citric acid) buffered 6 Lactic acid starter cultures for pathogen inhibition (fermentation, ph, bacteriocins, and/or competitive inhibition)

52 USDA Revised Labeling 6 Uncured Meat Products (April, 2006) 4 Naturally occurring nitrites found in vegetable juices (celery juice powder, beet juice powder, celery juice concentrate, carrot juice concentrate, etc.) and seasalt 4Labeling Disclaimer 6 No Nitrates or Nitrites added except for naturally occurring nitrites found in one of the ingredients as previously stated above 6 No Preservatives claim can not be used

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54 Questions?

55 Announcements Box lunch pick up from 11:30 12:30 (Atrium) Reciprocation Fair schedule on pgs. 6 & 7 of your RMC pocket program. The Oral abstract and poster sessions will begin at 12:45. Schedule of presentations pages 7, 8 and 9 of your pocket program.