Additives used in meat

There are normally two types of additives used in meat as meat and non meat additives. Meat additive
use is a blending of meat from two different species. The significant ones are the non meat additives and
these are dealt here in this part.

1. Salt

• Salt apart from having sensory functions in most of the products has preservative
  action for cured meat products .
• Salt also helps in extraction of the soluble proteins which help in binding of restructured meat products.
• Salt is used both in dry cure as well as brining.
• Only food grade salt should be used.
• The brine concentration used is calculated as – Percent salt in meat Percent brine:

• Now a days some consumers wish to have less sodium due to its relationship with hypertension and to
  reduce that potassium chloride has been used to substitute sodium chloride upto a 40% level. The use
  in a ratio of 40 : 60 reduces sodium upto 34 – 35 %.

2. Nitrates and nitrites

• They are mainly used for the following reasons-
  a) stabilizing the color component
  b) bacteriostatic properties specially the Clostridium botulinum.
  c) characteristic flavor of cured meat
  d)to check rancidity.
  e) to check warmed over flavor.
• The federal meat inspection permits use of following quantities of nitrate– 7lb to 100gal pickle 3 ½ oz
  to 100 lb meat ( dry cure ) 2 3/4 oz to 100 lb chopped meat.
• Tthe use of nitrite is permitted as below – 2lb to 100gal pickle 3 ½ oz to 100 lb meat (dry cure)
  2 3/4 oz to 100 lb chopped meat
• The finished product should not have more than 200 ppm of nitrite ( bacon 120 ppm) and is variable for
  different products.
• As the nitrates and nitrites are used in small levels therefore they should be dissolved in water prior to
  use to ensure uniform distribution.

3. Ascorbate/erythorbate
a) sodium erythorbate or ascorbate creates reducing conditions in meat which speed up the rate of conversion
of nitrite to nitric oxide which is important for stabilizing the meat color
b) Ascorbate helps in stabilizing cured meat color by reducing the sensitivity of this color to fading under
retail displays.
c) They also inhibit the formation of nitrosamines in cured products.

4.Alkaline phosphates

• Used to increase water holding capacity of meat products.
• They reduce the degree of purge in canned and cooked products.
• They reduce oxidative rancidity, by reducing the pro-oxidant activity of heavy metals in the salt.
• There is some improvement in the color stability and flavor.
• Have an antioxidant effect.
• USDA has approved for use in curing brines the sodium tripolyphosphate, sodium hexametaphosphate,
  sodium acid pyrophosphate , Sodium pyrophosphate , monosodium phosphate and disodium phosphate.
• The use of the above is restricted to an amount which will result in not more than 0.5 percent in the finished
  product. There is about 0.1 percent of naturally occurring phosphate in meat which must be considered
  in the analysis when phosphates are added.
• Addition of too much of phosphate may result in formation of crystals or whiskers and may impart a
  soapy taste.

5.Sugars

• Variety of sugars are added to meat products like sucrose, dextrose, corn syrup solids, maple syrup,
  honey etc.
• They are added for flavoring and also has some preservative action.
• Most sugars except sorbitol enhance the browning of meat products during cooking and may not be
  advantageous.
• Some of sugars also provide reducing conditions in the sausage products and thereby improve the shelf life.
• Dextrose is essential in fermented sausages as a substrate for growth of fermenting bacteria.

6. Acidulants

• Food grade acidulants like GDL ( dlucono - delta lactone) are used.
• Produces similar tangy flavor as natural fermentation.
• It is used at 0.5 percent level except in genoa salami where it is permitted at 1 percent level.

7.Milk powder

• Non fat dried skim milk powder is used in a number of sausages.
• Normally calcium reduced form of skim milk powder is used as calcium is said to interfere with protein
  solubility.

8.Cereal flour

• They are principally starch and their function varies with the source.
• Generally added to lower quality products for economical reasons.
• They improve binding quality, cooking yield and slicing characteristics.

9. Soy protein

• Soy flour which is finely ground product contains about 50 percent protein is used in meat loaves
  to bind water.
• Soy grits can be used in meat products intended as pizza toppings and meat patties.
• Textured soy protein used in meat patties and meat loaves.
• Soy protein concentrate available as corse granules or grits is used in emulsion type sausags.
• Soy protein isolate is used as binder as well as an emulsifier.
• The levels of soy products in meats should be regulated so that they impart the beany flavor to the
  meat products.

10.Spices, seasonings, flavorings

• They can be used as ground spice mixes, as extracts or in combination.
• The levels depend upon the recipes and formulations of different products.

11.Antioxidants

• Various antioxidants like BHA ( butylated hydroxy- anisole ), BHT ( butylated hydroxytoluene ) and
  propyl gallate.
• The levels should not exceed the USDA recommendations.
• Alpha tocopherol is a new range of antioxidant which is being used as antioxident.
• Some of the spices too have antioxidant effects.

12.Antimycotic agents

• There are some these compounds which are used in meat products which experience mold growth. The
  compounds are potassium salts of sorbic acid, propylparaben etc.

13. Monosodium glutamate

• It is used as a flavor enhancer in some of the meat products.

14.Sodium lactate

• It is a neutral substance ( pH 6.5-7.5) which does not alter the pH when added to the products.
• The effect of undissociated acids such as sodium lactate has been attributed to cross molecular
  membranes and acid crosses the membrane barrier to acidfy the cell interior.