Designing Foods Animal Product Options in the Marketplace (1988) / Chapter Skim
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Production and Processing Options to Alter Composition
Production and Processing Options to Alter Composition
Pages 278-331
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From page 278... ...
To a certain extent, the use of salt is self-limiting, depending on consumer tastes. The general trend toward lower salt levels in food has forced the meat industry to reduce its in going levels.
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From page 279... ...
All the adjuncts are calculated based on a percentage of this 100 pounds. Thus, if you add 2.5 percent salt, 3.5 percent extender, 0.5 percent sugar, and 10 percent water, you will end up with 116.5 pounds of finished product.
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From page 280... ...
This probably represents the ultimate in fat reduction, since a muscle with all the visible intermuscular fat removed still contains at least 5 percent fat in the form of intramuscular fat and extractable intra- and intercellular lipids. In cooked sausage, such as a frankfurter, the common accepted fat levels of 25 to 30 percent defy significant reduction without sacrificing textural and other sensory properties.
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From page 281... ...
meat products is the substitution of fats and oils of vegetable origin for the animal fat. Through a technique common in Europe, that of preemulsifying the fat with milk proteins such as sodium caseinate or its calcium counterpart, two-thirds of the animal fat has been replaced with preemulsified vegetable oil in a slicing bologna without any practical reduction in sensory properties.
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From page 282... ...
Regulate composition of meat products on the basis of a minimum protein standard, thus allowing interchange of water/fat for textural purposes.
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From page 283... ...
In no area is this more evident than in our selection of and desire for leaner beef products. Efficient production of palatable lean beef must be a primary objective of the beef cattle industry if it is to compete in the long term.
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From page 284... ...
An outline of options ant! factors involved in APPENDIX regulation through genetics, nutrition, and growth follows: Genetics Establishes upper limit of growth Determines base patterns of growth Sets priorities for growth of tissues At any rate of growth During intervals of growth Targets composition at any weight Sets physiological maturity at points of growth Nutrition: Energy Schedule versus phase of growth Growing versus later stages Current versus earlier nutritional history Deferred versus advanced systems Level and source Forage versus grain Quantity/day versus limits for lean tissue growth Rate and composition of growth Substrates for tissue growth Nutrition and function Optimize lean tissue growth Feedback on lean tissue priorities Storage an :1 retrieval of tissues Nutrition en cl physiological limits Growth management: Synchronizing nu trients and needs Endogenous regulation Bulls, steers, heifers Patterns during growth Exogenous regulation Repartitioning agents Estrogens Zerano} Growth hormone Beta-aclrenergic agonists Mechanisms of regulation Priorities for protein versus fat Redirection of nutrients Tissue mobilization Limits for daily deposition Other effects
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From page 285... ...
Thus, composition of growth reflects levels of available substrates prowled relative to maintenance and limits for protein growth, with additional energy usually deposited as fat. In general, rates of protein deposition increase at decreasing rates and rates of fat deposition increase at increasing rates with rate of growth.
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From page 286... ...
All periods of deferrer! growth where protein growth is allowed result in restriction of fat deposition such that the animal is older and has hack more time to deposit protein and thus has accumulated more lean tissue.
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From page 287... ...
larger mature size cattle direct more energy toward protein growth at any rate of growth. Priorities for protein growth are enhancer!
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From page 288... ...
and muscle quality (Bidner et al., 1986; Crouse et al., 19841. Animals from forage-fed systems pro duce carcasses that have less marbling, darker lean color, softer lean, coarser-tex tured lean, and lower USDA quality grades than grain-fed animals.
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From page 289... ...
Currently, profit incentives favor maximal weaning weight in the cow/calf phase, maximal rate of gain in stocker and growing programs, maximal rates of gain in feedlot phases, and extended feeding in finishing phases to increase dressing percent and quality gracle. For any specific animal type or breed, these goals enhance fat deposition while reducing the perio(l of time allowed for protein and lean tissue growth, thereby limiting progress toward producing a leaner beef product (Figure 1)
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From page 290... ...
CONCLUSIONS Synchronization of nutritional levels with needs for protein growth, continuous deliv ery of repartitioning agents in all phases of growth from birth to slaughter, and use of intact males where possible will allow in dustry to reduce fat deposition across the board; produce, rather than trim to produce, lean beef; maintain desirable beef quality, flavor, and taste; and reposition beefs image as a lean product in the market. To be successful, industry must system atically develop programs to produce the priority lean beef products that integrate breecis, feecls, and growth management re gimes to optimize growth en c]
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From page 291... ...
1983b. Anabolic effects on rate of protein and fat deposition and energy retention in cattle fed forage and grain diets.
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From page 292... ...
essential fatty acids. Concentrating these nutrients through processing further enhances the nutritional value of milk and its by-products.
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From page 293... ...
ALTERING THE CARBOHYDRATE IN DAIRY PRODUCTS Lactose is the primary carbohydrate in milk. A segment of the population is lactose intolerant (that is, these individuals cannot metabolize lactose)
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From page 294... ...
Conversion of cholesterol to chemically reduced and poorly absorbed compounds should therefore decrease the concerns of cholesterol-conscious people about consuming milk and other dairy products. Supercritical fluid extraction (SFE)
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From page 295... ...
of high nutritional value, wale distribution, and reasonable price. The opportunity to fort)
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From page 296... ...
1973. Cholesterol, fat and protein in dairy products.
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From page 297... ...
Therefore, the nutritional status of a product is a function of its nutritional value and the extent of its consumption. To be of nutritional benefit to a population, there are two prerequisites for any food product: The cost must not be prohibitive, ant]
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From page 298... ...
Thus, the fat content of poultry meat affects the variation in its nutritional value more than any other ingredient. The fat in broiler meat can be categorizes!
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From page 299... ...
Marketing Broilers at Younger Ages Marketing broilers at younger ages with smaller body size and weight than is cur 1 299 rently practiced may be useful for certain marketing requirements to reduce fatness. However, the current thrust in broiler marketing is toward cleboned meat for further processed items.
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From page 300... ...
Genetic and Other Options The following genetic and other options to reduce fatness in broilers have been considered, and some are currently being used by poultry breeders. Family Selection Against Abdominal Fat Genetic selection against abdominal fat cannot be accomplished by a direct measure of indiviclual performance, because this requires killing the chicken to obtain the weight of abdominal fat.
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From page 301... ...
pointed out that increased weight per age should change the lean/fat ratio in favor of lean tissue deposition. Thomas et al.
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From page 302... ...
Decreasing dietary energy while maintaining the same protein level causes a reduction in feed consumption and fat deposition. Maintaining the energy level and increasing the amount of protein has the same effect (Yamashita et al., 1975~.
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From page 303... ...
found that a slight methionine deficiency did not reduce the growth rate of chickens significantly (P < 0.05) but did increase fat deposition.
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From page 304... ...
(1973) reported that the type of fatty acids in the diet affected the composition of carcass fat.
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From page 305... ...
nutritional reasons for improving the nutritional value of eggs. Genetic Options Cholesterol Reducing the amount of cholesterol in eggs by genetic selection is the most desirable way to improve their nutritional value.
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From page 306... ...
(1961) found that the vitamin A content of egg yolks increased when levels in the diet were increased.
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From page 307... ...
The nutritional value of poultry products can be improved by reducing the amount of fat in broiler carcasses, preventing the occurrence of excessive fatness in turkeys, and producing eggs with a greatly re(luce cholesterol content. Several technological options have been discussed for improving the nutritional value of poultry products.
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From page 308... ...
1981. The association between sartorial fat and fat deposition in meat-type chickens.
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From page 309... ...
1977. Fat deposition in broilers: Effect of dietary energy to protein balance and early life caloric restriction on productive performance and abdominal fat pad size.
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From page 310... ...
1. The "cholesterol" content of egg yolk as influenced by dietary unsaturated fat and the method of determination.
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From page 311... ...
311 This paper reviews the impact of processing steps on the nutritional value of poultry products and explores some processing options for improving nutritional value. THE INFLUENCE OF PRIMARY PROCESSING OF POULTRY MEAT ON NUTRITIONAL VALUE Processing and its ejects on the nutritional value of poultry have become more of a concern cluring the past few years (Demby and Cunningham, 1980; Mast ant!
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From page 312... ...
Several authors have indicated that immersion chilling may affect the water-soluble nutrients in poultry meat. Hurley et al.
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From page 313... ...
report B vitamin losses of 10 percent because of drip loss. In most cases, the freezing process itself was shown to have little effect on nutritional values.
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From page 314... ...
A review of some of the inclividual processes ant] their impact on nutritional value of poultry meat follows.
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From page 315... ...
, and Chang and Watts (1952) indicate that no significant losses of fatty acids occur in poultry or meat products.
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From page 316... ...
Proteins, on the other hand, are denatured by boiling, but this does not affect nutritional value (Bender, 1978~. Canning Thomas and Calloway (1961)
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From page 317... ...
Myers and Harris (1975) studied the effects of microwave cooking on fatty acids and concluded that there were no significant differences between fatty acids of conventionally cooked chicken and microwaved chicken.
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From page 318... ...
at these temperatures in an oxygen-free environment during the irradiation process also helps to retain nutrients. Palliation, at levels envisioned for food processing, has minimal effects on the nutritional value of protein, although other physical properties can be affected.
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From page 319... ...
for cobalt, Dehydration and Freeze-Drying Freeze-cirying and low-temperature clehydration produce few changes in the nutritional value of poultry since heat is not used. In a stucly by Thomas ancI Calloway (1961)
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From page 320... ...
The drying process itself results in no nutritional loss. Sugar is removed from dried egg products to prolong shelf-life.
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From page 321... ...
A number of studies have demonstrated that protein modification can improve the functional properties of various tissues: beef (DuBois et al., 1972~; fish (Spinelli et al., 1972~; beef heart (Smith and Brekke, 1984~; and mechanically deponed fowl (Smith and Brekke, 1985a,b)
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From page 322... ...
However, during the further processing of poultry meat into products, the sodium content may increase dramatically as sodium chloride and various sodium phosphates are added to the product. Sodium chloride is generally used in further-processed products such as frankfurters at levels of 1.5 to 2.5 percent.
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From page 323... ...
had earlier reported that enzymatic modification also has potential as a partial substitute for salt in processed meat products. The lowsalt (0.5 percent)
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From page 324... ...
Increased Utilization of Proteins Recovered from Bone Residue of Mechanically Deboned Poultry Bones from slaughtered animals, especially larger animals such as beef and swine, are usually used for animal feed, gelatin, and glue. However, they could be used as ingredients in certain processed products; they are high in protein and provide a dietary source of minerals such as calcium.
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From page 325... ...
Another alternative is to modify the egg yolk after the egg is laid. Since this disrupts the shell, albumin, and yolk, only processed eggs (currently about 15 percent of all eggs consumed)
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From page 326... ...
S Patent 4,103,040: The goal of these authors was to produce wet egg yolks and egg products that were low in cholesterol ant!
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From page 327... ...
In the 1977 study, the authors found that egg blencis containing as little as one-fourth the normal amount of egg yolk, with protein and lipid raised to the content of normal egg by the addition of ciried albumin and corn oil, made egg products that were as acceptable as those made with whole eggs. The patents and research studies reviewed have focused on cholesterol elimination or reduction in egg yolk products.
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From page 328... ...
Nutrient loss during primary or further processing of poultry is minimal. Aspects of processing that may further enhance the nutritional value of poultry are increasing the utilization of blood, giblets, and bone residue protein; hot-cleboning; removal of the abdominal fat pad in ready-to-cook carcasses; and reduction of fat en c]
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From page 329... ...
1974. The effects of food processing on nutritional values.
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From page 330... ...
. Low cholesterol dried egg yolk and process.
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From page 331... ...
1985. Extraction of egg yolk oil of reduced cholesterol content.
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