Thermal Food Processing

Thermal Processing of Meat Products 165
of pleasant flavors and organoleptic enhancements in meat products. Juiciness is
increased, allowing flavors from fat to be more readily perceived. The heating of
fatty acids in the presence of air enhances oxidation, modifying flavor profiles of
cooked products. Some meat components are degraded by hydrolysis, developing
enhanced flavor compounds such as glutamic acid and its derivatives. Other flavors
are produced by Maillard-type reactions on the surface of meat products (at 150°C). 2
Finally, the thermal process enhances the perception of other flavors associated
with salt, spices, and curing agents added in the formulation.
6.3.2.3 Humidity Changes
Thermal processing causes free water in the muscle to be released and evaporated.
There is a decrease in humidity levels in the surface of the product, causing drying
that reduces the water activity. Being exposed to a lower water activity environment
reduces bacterial growth of surviving and recontaminating bacteria. 3 The
extent of water loss depends mainly on the product temperature, cooking time,
and environmental conditions of humidity and temperature. There is a large
increase in water loss in the temperature range of 50 to 60°C, reaching 80 to
100% of total loss by the time the temperature reaches 80°C. 2
6.4 MEAT PRODUCTS
There are diverse types of meat products available on the market, and some of
the categories of processed ready-to-eat meat and poultry products are shown in
Table 6.3. Meat products can be broadly categorized into two basic groups: whole
muscle meat products and comminuted and restructured meat products.
6.4.1 WHOLE MUSCLE MEAT PRODUCTS
Whole muscle meat products include raw meat cuts, ground beef, cooked beef,
hams, and other derivatives prepared with whole meat muscles of animals.
6.4.2 COMMINUTED AND RESTRUCTURED MEAT PRODUCTS
Comminuted meat products include several categories, such as sausages, restructured
hams, and other meat products formed from ground muscles. The U.S.
Department of Agriculture–Food Safety and Inspection Service (USDA-FSIS)
classifies sausages into several general categories, including fresh sausages,
uncooked smoked sausages, cooked smoked sausages, cooked sausages, dry and
semidry sausages, and luncheon meat, loaves, and jellied products. 3
Fresh sausages are made fresh with uncured meat, generally cuts of fresh
pork and sometimes beef. Taste, texture, tenderness, and color are related to the
ratio of fat to muscle. 3 Raw materials include pork and beef trimmings. Pork
products are required to be cooked thoroughly to eliminate the risk of trichinae
parasites.