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With the present and anticipated emphasis on food relationship to safety and health and with new additives and new meat processing techniques rapidly being introduced into meat processing, it is pertinent to recognize the importance of establishing meat processing parameters based on research results rather than opinions. Currently insufficient information is available concerning the physical, microbiological and chemical characteristics of meat as it moves through the processing, marketing, and consumer channels. Areas where additional information is needed and where The Ohio State University and cooperative universities have research history, facilities and personnel to accomplish portions of this task would include; effect of feed and management on carcass quality, microbiology and biochemistry of tissue during processing and storage, tumbling and restructuring of muscle tissue, electrical stimulation in cured items as well as beef, use of mechanically separated tissue, pre-rigor processing of meat items, use of additives such as phosphate, binders. emulsifiers, and lower levels of salt in comminuted and cured meat, new product development including international meat items, evaluation of new or non-traditional ingredients in meat, and carcass evaluation parameters. The general objective is to investigate the chemical, physical, and microbiological properties of muscle tissue to improve meat quality and to investigate the influence of new processing techniques on these parameters.<P>
Specific objectives include: <OL> <LI> Investigate the utilization of germ free techniques to separate bacterial (and specific strains of bacteria) from chemical and enzymatic reactions in postmortem meat tissue. <LI> Investigate the influence of tumbling on restructured tissue, electrical stimulation, pre-rigor processing and evaluate these interactions on quality, yields and acceptance of processed meat product. <LI>Study the effect of additives (including salt, phosphate, spices, antioxidants, and nitrite) on the performance of processed meat products. <LI>Develop new meat products including international products, nutritionally modified products and evaluation of new ingredients to be incorporated into old and new products.<LI> Study the influence of bacterial contamination, cross contamination. and additives on the shelf life, safety, and sensory characteristic of treated products.
NON-TECHNICAL SUMMARY: The texture of mechanically deboned tissue affects not only the sensory appeal but marketability of this product. Consequently a variety of addatives mixed with this product could alter this texture dramatically and produce a more balanced diet for the end product. The flavor of this product will also be a concern and must also be considered when major modifications of this nature are undertaken. Deep fat drying and dehydration cooking techniques even though quite old and used show possibilities of producing different types of product and rapid sterilization of tissue which would extend the shelf life of this product in a tropical environment. Recontamination after cooking is also a critical concern in food safety and must be insured that this will not occur or at least should be minimized to see the effect of recontamination. The influence of reduced water activity on a product can be critical in delaying deterioration in flavor and this also needs to be accompanied by vacuum packaging in order to reduce product oxidation.
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APPROACH: Substitution of animal fats with vegetable fat and their influence on palatability, color and consumer acceptability will be evaluated. Evaluation of product that is smaller in diameter (approx. 1 ml) and the ability of rapid heat penetration in this product to provide product sterilization over a short time will be investigated. Combinations of mechanically deboned tissue with other milk and plant proteins will be investigated for hospital feeding and disaster feeding in developing areas of the world. The biochemical and microbiological evaluation of this type of product along with mineral analysis and electron microscope evaluation will be continued. Survey of the important factors that influence acceptability of a new product in developing areas of the world will be conducted to make sure that the product development procedure proceeds along an acceptable pathway. Evaluation of warmed over and off flavors will be continued utilizing the electronic nose instrumentation that is now available and to evaluate which bio-chemicals are responsible for this deterioration in flavor. Also, this research will be looking at various methods of prevention of this flavor deterioration and again will be evaluating by, not only electronic nose, but by organoleptic evaluations as well. Microbiological hurdles will be investigated to see which combinations and which order they are the most effective in preventing pathogen and spoilage, microbial growth. The use of physical restraints on tissue to retard swelling in various pressure perimeters will be observed and recorded. The influence of dehydration on product stability will also be researched in an attempt to produce a shelf stable product to be stored under vacuum and elevated temperatures.