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Meat and Meat Products Seasoning and added preservatives

 

Several methods, techniques and ingredients are used in the art of meat seasoning, depending on the type of meat, the method of cooking and preservation. We describe herewith some of the methods and ingredients used for the different types of meat processing.

A meat processed food, which is prevented from discoloration due to oxidation, involves heating meat materials in the presence of inorganic compounds containing gas-generating compounds, metal ion-releasing compounds and natural polysaccharides.  Thus, minced lean pork is mixed with natural salt, NaHCO3, carrageenan, xanthan gum, trehalose, sodium  glutamate, and ice-cold water, cured at 20° for 24 h, chopped, further mixed with lard, egg white powder, spices, etc., It is then packed in casings, dried at 70° for 30 min, smoked at 70° for 40 min and finally  heated at 75°.

Potassium and sodium salts nitrites and nitrates are recommended for use under certain levels in several foodstuffs such as non-heat-treated, cured and dried meat products, other cured meat products, canned meat products and bacon.  These are used as preservatives so as to get a balance between ensuring the microbiological safety of the ham, while keeping the level of nitrosamine as low as possible s in the final product.

The food additive  may be of plant origin, as an example, it  is made from sage-brush (Artemisia vulgaris, Asteraceae) leaves harvested before flowering ,and  dried at 60-80°C to 13% moisture, then boiled for 5-10 min before use, and minced.  The additive contains in dry matter ?15% protein, 3.0% fat, 19.0% cellulose, 0.4% water-soluble carbohydrates, and about 3.0% ash.  The additive can be used for enrichment of dairy products with nutritive and bioactive substances (Ca, P, vitamin C, ?-carotene).

Seasoned meat which is meant for long-time storage; the meat is mixed with spices and condiments in order to improve permeation and to enhance the taste and flavor thereof.  This will lengthen the shelf life without degradation in quality. The ingredient includes 65-75wt% of raw meat, 5.5-7.0wt% of soy sauce, 2.5-3.5wt% of pear, 2.5-3.5wt% of onion, 0.5-1.0wt% of garlic, 0.1-0.5wt% of ginger, 0.1-0.3wt  

A method is described for preparing seasoned meats using a sauce containing rooibos. The seasoning sauce improves taste and softness of meats, removes the bad smell from the meats, and gives useful functions such as anti-oxidant activity and adult disease prevention to the meats.  The method comprises the steps of cutting the ribs in the length of 4 to 12 cm, removing fat, slicing the rib meats of 4 to 6 mm thickness, and washing them with water. It is then mixed with 3% rooibos, water, soy sauce, sugar, starch syrup, ginger and garlic.

Other sauces that are used contain preferably 0.3 wt. % of the extract of Citrus ourantium to total weight of the sauce.  The extract improves fat dissolution and physical functions without side effect, such as blood pressure increase, muscular disorder, insomnia, nervousness and the like.

A Korean sauce given here provide a seasoning composition for roasting meat with  Cactus extracts., thereby improving the  meat quality,  by removing the  meaty smells and give a savory taste.  Hence it boosts one's appetite.  A seasoning composition for meats contains 1-20 wt. % of a Cactus leaf extract, 0.01-5 wt. % of a Cactus fruit extract, 0.1-2.0 wt. % of vitamin C and 0.5-5 wt. % of an oligosaccharide.  Another meat seasoning recipe involves a sauce of water-soluble chitosan 3-10%, herbal medicines 1-5%, onion, garlic, ginger, sesame oil, sugar, soy sauce and other spices. The herbal medicines is composed of the juice of Hizikia fusiforme, the tea of dried roots of Liriope platyphylla, and the fruit tea of Crataegus pinnatifida in a ratio of 2:1:1.

Softening of some meats involve hard-boiling the meat of  beef or pork in a fermented product and soup soy sauce The fermented product is prepared from  nutraceuticals, cereals, vegetables, fruits, tourmaline, loess, charcoal and the like.  It is rich in nutrients and has characteristic taste and flavor. Beef or pork is added with a fermented product and soup soy sauce and then hard-boiled to produce the meat product.  

Powder -dried- type meat seasoning contains a mixture of freeze-dried garlic (86 to 91% by wt.), ginger (9 to 14% by wt.), black pepper powder and salt powder. The seasoning is used in roasting meat on a frying pan, and a wire mesh grill by sprinkling it on the meat; thus it reduces a meaty smell, improves meat quality and preserves the characteristic taste of meat.  

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