Thermal Food Processing

6
CONTENTS
Thermal Processing
of Meat Products
Harshavardhan Thippareddi
and Marcos Sanchez
6.1 Introduction..............................................................................................156
6.2 Types of Thermal Processing..................................................................157
6.2.1 Dry Thermal Processing..............................................................157
6.2.2 Moist Thermal Processing...........................................................157
6.2.3 Microwave Processing.................................................................158
6.2.4 Combination Thermal Processing ...............................................159
6.3 Effects of Thermal Processing ................................................................161
6.3.1 Effects in Proteins .......................................................................162
6.3.1.1 Denaturation .................................................................162
6.3.1.2 Color Changes..............................................................163
6.3.1.3 Improved Palatability ...................................................164
6.3.1.4 Inactivation of Proteolytic Enzymes............................164
6.3.2 Effects in Fats..............................................................................164
6.3.2.1 Solubility ......................................................................164
6.3.2.2 Flavor Changes.............................................................164
6.3.2.3 Humidity Changes........................................................165
6.4 Meat Products..........................................................................................165
6.4.1 Whole Muscle Meat Products.....................................................165
6.4.2 Comminuted and Restructured Meat Products...........................165
6.5 Microbial Effects of Thermal Processing ...............................................166
6.5.1 Shelf Life: Destruction of Spoilage
Microorganisms ...........................................................................167
6.5.2 Safety: Destruction of Pathogens................................................168
6.5.2.1 Escherichia coli O157:H7............................................169
6.5.2.2 Salmonella spp. ............................................................169
6.5.2.3 Listeria monocytogenes................................................169
6.5.2.4 Clostridium perfringens ...............................................170
6.5.2.5 Staphylococcus aureus .................................................171
6.5.3 Destruction of Parasites...............................................................171
155