Transcript HACCP for Meat and Poultry

LICKING THE SALT PROBLEM:
Lowering sodium and
maintaining quality in emulsions
HOST
Bill Kinross
Group Publisher, Meatingplace
MODERATOR
Ann Bagel Storck
Managing Editor, Meatingplace
The Role of Salt
in Processed Meats
Robert Maddock
Meat Scientist
Department of Animal Science
North Dakota State University
Definitions
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Salt is a general term for a class of chemicals
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A simple chemical definition of salt is “an ionic
compound” or has positive and negative charges
The presence of these charges is important to meat
processing
Most common salt sodium chloride (NaCl) aka table salt
(Na has a + charge, Cl has a – charge)
Table salt is approximately 40% sodium
Alternatives to sodium, for example KCl, are also “salt”
Definitions
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Emulsion
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A meat batter of finely chopped lean meat, fat, salt, cure,
and spices
Protein surrounds dispersed fat particles
A mixture of oil and water
Proteins hold the fat (oil) in the water solution
Labeling
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Low sodium
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USDA label < 140 mg/serving or <140 mg/50 g
One hot dog is about 50 g
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This is approximately 0.28% sodium or 0.7% table salt
Reduced sodium 25% less sodium than “normal”
product
Action of Salt in Emulsions
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Flavor!
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Salt tastes good, is an important flavor component in
meats
Protein extraction
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In order for a meat emulsion to be formed, proteins
must be “extracted” from the meat matrix
Proteins have positive and negative charges
Action of Salt in Emulsions
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Protein extraction cont’d
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Salt interacts with meat proteins, especially myosin and
actin (most common proteins in muscle) causing them
to “unfold” i.e. be extracted
It is the ionic nature of salt that allows this to happen
Water binding
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Salt improves capacity of meat proteins to hold water
Review
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You can’t make an emulsion without salt!
Salt tastes good
You can replace table salt (NaCl) with other ionic
compounds such as KCl in order to reduce sodium
What’s a normal salt percentage?
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Old timers used to throw two pounds of salt and
one pound of sugar into 100 pounds of meat
This salt level is still fairly typical for emulsified
products
Remember, nitrite is also a source of sodium,
especially is using “pink” cure
Also, lactates, ascorbates, and other ingredients
often add sodium
Salt and sodium percentages of some
emulsified products (finished product)
Product Name
% Salt
Beef Hot Dog
2.3
Beef/Pork Hot Dog 2.6
Poultry Hot Dog
1.9
Beef Bologna
1.5
Pork/Beef Bologna 1.6
Poultry Bologna
2.1
Sodium, mg
461
513
380
941
736
258
Serving Size, g
45 (1.6 oz)
45
45
138 (5 oz)
100 (3.5 oz)
28 (1 oz)
Conclusions
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Salt is essential for emulsion production
Levels do vary among product and manufacturers
There are options for reducing sodium levels
Leverage Cozzini Emulsion/Reduction
Know-How to Build Innovation in Your
Production and Product Offerings
Keith Wietharn
Vice President Sales
North America, Asia Pacific
Cozzini, Inc.
4300 West Bryn Mawr Avenue
Chicago, IL 60646 U.S.A.
773-478-9700 Office
773-478-8689 Fax
773-727-7535 Mobile
[email protected]
www.cozzini.com
Impact of Lowering Sodium
Chloride in Emulsified Processed
Meats
Jeff J. Sindelar
Assistant Professor/Meat
Extension Specialist
University of Wisconsin
Poll Question
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Do you feel you can reduce the sodium chloride
content of your meat products at least 10 percent
without impacting quality or safety?
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What about a 20% reduction?
Salt as an Important Ingredient
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Critical functions
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Swelling of muscle proteins to bind water & fat
Formation of irreversible heat set gels
Preservation
Safety
Important Factors
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Flavor
Texture
Juiciness
Break Down of Salt
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Salt = Sodium Chloride
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Sodium ion
Chloride ion
Other salt options
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Potassium chloride
Calcium chloride
Magnesium chloride
Hydrogen chloride (HCL)
Assessing How Much Reduction?
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Depends on
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Type of product
Usage level currently at
Safety / risk or product
Need for functionality
Availability of replacement
ingredients
Other salts
 Binders
 Antimicrobials
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Impact of Salt in the Quality of
Processed Meats
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Increased water holding capacity
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Solubilize and swell protein
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Enhanced in presence of phosphates
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Improved stabilization of fat
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Flavor
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Sodium primarily responsible
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1.8-2.0% level consumers can detect difference
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Important for cured color development
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Control of spoilage bacteria
Myosin Solubility in NaCl
100
% Soluble
0
1.5%
3.0%
[NaCl w/w]
Courtesy - Everett Bandman
Department of Food Science & Technology
University of California, Davis
adapted from Samejima et al., 1984
How Much Reduction: Quality?
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Water binding
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3.7% salt
2.9% salt
2.1% salt
1.3% salt
=
=
=
=
4% cook loss
6% cook loss
9% cook loss
22% cook loss
140
Bound
water
as %
of muscle
weight
120
100
80
Salted
Unsalted
60
40
20
0
3
4
5
6
pH
7
8
Water-Retention Ability
Water Retention from Addition
of 2% NaCl
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+
+
Fresh meat
0
Salted meat (2% NaCl)
0
4.0
Source: Youling Xiong Univ. Kentucky
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4.5
5.0
pH of Meat
5.5
6.0
Water Holding Capacity in Franks
160
140
2% Salt
2% Salt+.3% pyrophosphate
WHC value
120
100
80
60
40
5.40
5.50
5.60
5.70
5.80
5.90
6.00
From: Puolanne, et. al. 1980
pH
6.10
6.20
6.30
6.40
6.50
6.60
Impact of Salt on the Safety of
Processed Meats
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Microbial effects
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Shift from faster growing gram ‘-’ bacteria to slower gram ‘+’
 Slower spoilage
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Inhibits pathogens during fermentation
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Synergistic interaction with nitrite
 1% = 50 ppm?
Sodium Chloride Impact on Spoilage Bacteria
From: Doyle & Glass, 2010
Effects of combinations of sodium chloride and nitrite
on growth of Listeria monocytogenes in broth culture,
pH 6, 10◦C, as estimated by COMBASE (www.
combase.cc/).
From: Doyle & Glass, 2010
How Much Reduction: Safety?
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The answer you were looking for….
…. It Depends
or better yet…
…. ?????
From: Doyle & Glass, 2010
Factors Affecting Food Safety
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Type of Product
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Salt level
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Current
Target
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Water activity
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Moisture content
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Inclusion of sodium nitrite
Factors Affecting Food Safety
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Inclusion, type and level of antimicrobial
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Packaging
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pH
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Target pathogen
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Storage temperature
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Number of hurdles currently in place
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Etc.
Concluding Thoughts: How Low?
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Salt reduction impact on quality
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Options are available
Careful thought needed if levels are currently low
Salt reduction impact on safety
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Options are available
Addressing hurdles
Increasing antimicrobials
 Introduces need for validation?
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Licking the Salt
Problem
Reducing Sodium and Maintaining Quality in Emulsions
Nu-Tek Products, Inc.
• Food ingredient
innovator
• Licensed,
patented
technologies
Nu-Tek Reduced Sodium Salt
• Reduces
sodium
• Solves flavor
and yield
issues
• Improves
functionality
85% Lean Ground Beef Cooked to 180˚F
Nu-Tek Modified Potassium
Chloride 95%
Salt
Compound
Added
Sodium Chloride
86%
Potassium Chloride
85%
80
82
84
86
88
90
Yield (%)
92
94
96
98
Reduced Sodium Salt
Effectively Replacing Salt in Emulsions
Robert Maddock
Meat Scientist
Department of Animal Science
North Dakota State University
Replacing Sodium Chloride
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What ingredients can replace salt in emulsions
Options for improving the safety of low-sodium
products
Maintaining profitability while lowering
sodium chloride
Function of Salt
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Refer to first set of slides
Flavor, water-holding, protein extraction
Table salt, aka sodium chloride, NaCl has the best
flavor enhancement properties
Other “salts” or ions can effectively improve waterholding, and cause protein extraction
Three issues for lowering sodium –
product quality
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Replace or compensate for flavor
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Replace or compensate for water-holding
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Replace or compensate for protein extraction
Flavor issues
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A 25% decrease in salt level without other changes
generally does not adversely affect flavor or
processing characteristics
Salt levels of 1.4% in cooked sausage provided
acceptable eating quality and processing
Form of salt matter for some products
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Flaked salt is more soluble than granular, so less can be
used
Flavor Issues
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Addition of flavor enhancers, such as extracts,
proteins, starches, and especially MSG, can
overcome loss of flavor from salt
Different spice mixtures may be useful
Other less common ingredients, such as
nucleotides, yeast extract, and others commercially
available
Flavor issues
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Other salts (KCl, MgCl2, CaCl2) are commonly
used
Have bitter flavor
Can replace a maximum of 50% of NaCl
As fat content decreases, flavor of low-sodium
emulsion becomes poor
Higher fat product can have less salt added
Water-holding Issues
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Salt is very important to water-holding, especially in
cooked meats
For low salt products, use of other ingredients is
usually warranted
Phosphates, especially alkaline are best
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Salt at less than 1.5%, phosphate levels varied
Can reduce salt by 15% when using phosphates
Water-holding issues
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Other ingredients that bind water, such as protein
isolates, or starches can also be used effectively
Protein Extraction Issues
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Need an ion or charged ingredient to cause protein
extraction
Changes “ionic strength” of emulsion
Common salt replacers used
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KCl, CaCl2, MgCl2 for example
Phosphates also help
Summarize Processing Issues
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Salt could simply be reduced in some formulations
1.5-1.7% appears to be the absolute minimum to
maintain product quality
Addition of phosphates allows for lower salt
Higher fat products can have lower salt and
maintain quality
Maintaining Safety of Low Sodium
Emulsion
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Salt is a preservative!
Emulsions are generally cooked product
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Basic safe meat processing practices
Keep ingredients clean
Keep raw ingredients and finished product cold and
protected
Proper cooking, handling, HACCP
Safety of Low Sodium Emulsions
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For added safety, use antimicrobials, such as
lactates (remember, many ingredients also add
sodium, for example sodium lactate)
If not using an antimicrobial ingredient, use some
other microbial control measures (high pressure,
post packaging pasteurization, etc...)
Maintaining Profitability
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Issues for maintaining profitability
Yield!
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Cook loss can increase with low sodium formulation,
step must be taken to overcome this
Costs
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Salt is cheap, other ingredients are more expensive
Maintaining Profitability
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Cost
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Up to 50% of NaCl can be replaced by KCl
Price Point
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Are low sodium products more valuable?
QUESTIONS & ANSWERS
FOR MORE INFORMATION:
Rob Maddock: [email protected]
Jeff Sindelar: [email protected]
Bill Kinross: [email protected]
Ann Bagel Storck: [email protected]
Webinar recording and PowerPoint presentation
available at:
www.meatingplace.com/webinars