Common Food Additives in Meat Products
Food additives are used indispensably in the meat processing industry to safeguard the meat and improve its quality and its ability to stay fresh for a longer period. The uses of these additives are, for example, formulation of color, preservation of food, modification of texture, and emulsions of ingredients. In this article, we will check the different categories of food additives employed in the meat industry as well as the functions, and advantages they present to producers and consumers.
Color-Developing Agents in Meat Products
Color is one of the external characteristics of the product that determines the acceptability of meat by consumers. Most people believe that fresh meat should possess a particular shade of color that indicates that the meat is fresh. However, during the processing of meat, it undergoes certain chemical reactions such as oxidation hence the natural color of the meat changes. To achieve the desirable appearance of meat products, color-developing agents are used.
Sodium Nitrate and Sodium Nitrite
Sodium nitrate is a naturally occurring chemical that is available in vegetables, water, and soil. Before the development of more sophisticated purification techniques, it was identified in impure salt and has been used in meat preservation since ancient times. Sodium nitrate is used while processing meat and upon incorporation, it is converted to sodium nitrite. Sodium nitrite is used in most cured products such as ham, bacon, and sausages to give the typical pink or red color.
Besides the above-mentioned effects which are enhancing the color of meat products, sodium nitrite also has preservative effects by retarding the formation of bad bacteria such as Clostridium botulinum. However, the use of sodium nitrite is associated with some health complications especially where it is used in large amounts. It can result in methemoglobinemia which reduces the blood’s ability to convey oxygen to tissues leading to hypoxia. This condition can have symptoms of dizziness, nausea, feeling of unfamiliar weakness, and in extreme cases, the resultant respiratory failure. As such its use is controlled to avoid safety issues in foods and other related products.
Color-Developing Auxiliaries
Color-developing auxiliaries, such as sodium ascorbate and sodium ascorbate, are often used in conjunction with sodium nitrite in meat curing. These compounds accelerate the formation of nitric oxide myoglobin, which gives meat its characteristic red color.
Additionally, ascorbates help reduce the formation of harmful nitrosamines that can occur when nitrite is present in meat products. By acting as antioxidants, they stabilize the color and flavor of the meat, making them indispensable in the meat-curing process.
Food Coloring in Meat Products
Food coloring is used to give or enhance the color of processed meat products. Colorants can be divided into two categories: pigments of natural and artificial origin.
Natural Pigments
This colorant is made from plant sources and is gaining popularity because it is natural and offers healthy value addition, hence, addressing clean label status. These natural colorants are employed in meat products to give a natural attractive color but with fewer added synthetic ones.
For instance, beetroot red, extracted from the beet plant is used in a variety of vegetarian products like sausages and burger patties, to give a raw meat color. In the same way, paprika oleoresin derived from sweet peppers enhances the attractive outlook of the meat products it colors.
Artificial Pigments
Substances such as tartrazine and carmine are artificial dyes, and they are used to give the foods bright colors. They are more permanent than natural pigments and therefore can be effectively used in processed meat products which must have a uniform color. But their usage is restricted because they have some undesired side effects such as possibly being carcinogenic or causing hypersensitivity reactions. Meat processors have realized that many of their consumers are increasingly becoming aware of the need to take natural products and are thus choosing natural solutions.
Meat Preservatives
Preservation is one of the oldest methods of food processing and remains very vital in the extension of the shelf life of meat products. Antimicrobial agents decelerate the activities of spoilage microorganisms and prevent reactions that have an effect of oxidation that often causes rancidity.
Benzoic Acid and Sodium Benzoate
Sodium benzoate and benzoic acid are highly recommended preservatives for slightly acidic meat products. They act by suppressing the growth of yeast and bacteria species which are known to cause spoilage. These, however, are less effective when the pH is neutral and therefore not very suitable for some of the meat products. In the body, benzoic acid and its salts are metabolized in the liver and excreted in a non-accumulative manner to avoid any potential toxic effect even when used at permissible levels.
Sorbic Acid and Potassium Sorbate
Sorbic acid, and its derivatives, potassium sorbate are very effective against molds, yeasts, and some bacteria. These preservatives are employed in cured meats to prevent the formation of Fungi that cause spoilage of the product. Sorbic acid is broken down into carbon dioxide and water when ingested, thus it is safe for use in meat.
Acetic Acid
Acetic acid has great antimicrobial properties and therefore acts as a natural preservative. At concentrations up to 3%, microbial activity is almost completely retarded so that spoilage and the detrimental discoloration of meat are prevented. However, it impairs the flavor and the physical appearance of the meat when used at high concentrations. That is why it is used in combination with other preservatives as opponents consider its effect to be balanced.
Meat Quality Improvers
Meat quality improvers are the chemicals that are incorporated into the meat to improve its texture, juiciness, and yield on the meat products. Such adulterants may include phosphates and other related binding agents which enhance water retention capacity and enhance the texture of the final product.
Phosphates in Meat Processing
Phosphates are compounding agents that belong to a group of chemicals commonly used in meat processing. These enhance the water-holding capacity of meat and thus result in enhanced desirable textural and subjective properties as well as yield. The most common types of phosphates used in meat products include:
- Sodium Acid Pyrophosphate (SAPP): This phosphate increases meat water-holding capacity by disorganizing the network of muscle proteins so that water molecules can bind to them.
- Sodium Tripolyphosphate (STPP): Many companies subsequently use STPP as it is prized for its characteristic of holding the meat product structure and texture. Propylene glycol has adequate solubility, does not cause protein denaturing, and is useful in stabilizing fat and water emulsion.
- Sodium Hexametaphosphate (SHMP): SHMP also has the function of stabilizer and emulsifier in the meat that enhances the textural property as well as binding characteristic of meat. It chelates with metal ions to provide the overall quality of the meat product as a muscle protein.
Phosphates, if used in large amounts, can cause alteration of texture and certain flavors of the foods. Hence, their application must be controlled.
Thickening Agents in Meat Products
Protein resources are added to meat products to enhance their viscosity, texture, and cohesiveness. Depending on the required characteristics of the product to be produced, protein resources can be extracted from plant or animal sources.
Plant-Based Thickeners
Plant-based thickeners, including the starches and the gums, are plant-sourced and widely adopted in the manufacture of meats. Corn starch and potato starch, for example, act as good thickeners and gelling agents. Although there are many types of modified starch with different functional properties, they all have increased heat stability and can be used in many meat products.
Carrageenan is still another natural gum employed as a thickening and gelling agent in meat products. In terms of structure, it interacts with proteins forming a sort of gel that enhances the texture of the finished product as well as its ability to retain moisture.
Animal-Based Thickeners
There are two animal origins: gelatin and casein employed in processed meat products. Gelatin is a protein product from collagen and is widely used in food products such as sausages and hams. It also offers a better mouth-feel that has a polished texture on top of improving the appearance of the formulated gel matrix.
Casein is normally used with egg white and blood plasma to produce a stable gel that holds water and fats together and gives quality texture to meat products.
Emulsifiers in Meat Products
The role of emulsifiers in processed meat products is to promote the stabilization of the fat and water phases to avoid the formation of two distinct layers.
Soy Protein and Soy Protein Isolate (SPI)
Soy protein is generally used as an emulsifier in meat products because of the good water and oil absorption characteristics of soy protein. Some of the least processed soy proteins include Soy Protein Isolate (SPI) which is added to sausages, burgers, and other types of meat products to enhance texture mouthfeel, and juiciness. It is used to help emulsify fats/protein & to help retain a stable emulsion of the ingredients rather than ‘separating’ them during cooking.
Gelatin and Xanthan Gum
Due to its thermoreversible nature, gelatin is used as a stabilizer for the products with desired shape and texture. Xanthan gum is solely used as a thickener and stabilizer to enhance uniform texture and as well give the meat products the right amount of moisture to avoid dehydration during processing.
Natural and Synthetic Additives in Meat Processing
The trend of clean labels and better-for-you products has especially led to several changes in the way meat processing ingredients are sourced. Manufacturers are looking at natural substitutes for synthetic components like natural antioxidants such as rosemary extract and natural emulsifiers like lecithin.
Nonetheless, owing to the benefits of natural additives, synthetic types continue to be useful because of its affordability and reliability. The problem is where to draw the line on rationality and also to meet consumers’ desire for more natural products.
Conclusion
Using food additives in meat products is a process that involves one or more chemical compounds that work in different ways. From enhancing the shelf life to enhancing texture as well as color, these additives help in addressing customer expectations regarding the safety, quality, and appearance of meat products. Knowledge about these additives and their functions thus assists the consumer in making a proper decision while on the other side, the manufacturers will be able to provide quality meat products that meet the required consumer’s needs. Subsequently, the natural and eco-friendly trend of additives will take the leading direction of the meat processing industry.
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