Ingredients For Meat Products

Reducing Fat and Salt in Meat Products
Dr. Eoin Desmond, AllinAll Ingredients
Leatherhead Food International: Ingredients for Meat Products 8-9 February 2006
Presentation Outline
Introduction Reasons for reducing fat and salt Ingredients used for:
Fat Reduction Salt Reduction
What does AllinAll do?

We design blends that make ingredients work harder to achieve our customers objectives. To achieve this we maximise the synergies between the ingredients chosen
What does AllinAll do?

Cures Dry Cure Mixes Butcher Cures Traditional Style Ham Cures Value Added Meat Cures High Yielding Ham Cures Reduced Salt Customised Blends Sausage Seasonings Gluten Free Breakfast Sausages Traditional Irish Reduced Fat/Salt Cumberland Lincolnshire BBQ Mexican Pork & Apple Garlic & Herb Customised Blends Glazes BBQ Cajun Mexican Spicy Ranchero Thai Moroccan Tomato & Herb Tikka Chinese Customised Blends
Burger Seasonings Batters & Breadings Sauces & Marinades
Reasons for reduced fat and salt
Reasons for reduced fat

Health problems related to overweight are becoming the major health concern worldwide 1.2 Billion people worldwide are overweight 250 million are obese 7% of the adult population 50% of European adults will be obese by 2030 Cost of obesity UK: 2.5 Billion USA: $99.2 Billion (8% of national health costs) Obesity tops smoking as top health risk (British Journal of Public Health)
Reasons for reduced salt

Hypertension and Cardiovascular Disease (CVD) CVD is main cause of death in Europe. It is estimated that at least one third of premature deaths from CVD in Europe are attributable to unhealthy diets. 60,000 premature deaths could be saved by dietary changes. 74 billion Euros are spent on treating CVD in the EU. CVD costs an additional 106 billion Euros/year in lost production of goods and services. (Eurodiet, 2001)
WHO AND EURODIET POPULATION GOALS FOR NUTRIENTS

DIETARY COMPONENT
Dietary fat (% energy) Fatty acids (% energy) - dietary saturated fat - trans fatty acids Carbohydrates (% energy) Free sugars (% energy) Sugary food consumption (occasion/day) Fruit and vegetables (5 serve; g/day) Dietary fibre (g/day) Salt (g/day) <30
GOAL
<10 <2 >55 <10 4 400 >25 < 6
Legal Requirements (Guidelines)

Reduced Fat
30% reduction compared to the normal product compared to the normal product
Low
3g total fat per 100g of product
X-Free
0.5g total fat per 100g of product %Fat Free claims shall be prohibited 5mg per 100g or 100 ml
Salt/Sodium 30% reduction
40mg per 100g or 100 ml In the case of food naturally low in salt/sodium the claim must be made in the form a low salt/sodium food
Sources:
Proposal for a regulation of the European Parliament and of the Council on nutrition and health claims made on foods, COM (2003) 424. http://europa.eu.int/eur-lex/en/ com/pdf/2003/com2003_0424en01.pdf Codex Alimentarius (2001) Food Labelling. http://www.fao.org/documents/show_cdr.asp?url_file=/DOCREP/005/Y2770E/y2770e07.htm FSA (1999). Nutritional Claims in Food Labelling and Advertising Guidance Notes. http://www.food.gov.uk/foodindustry/guidancenotes/labelregsguidance/nutclaimsadguid
Technological Problems associated with reduced fat foods

Fat is a major determinant of the sensory characteristics of food products Fat makes critical contributions to the textural characteristics Plays a unique role in the development and release of many flavours Considerable changes to recipes have to be made in order to achieve acceptable texture and flavour qualities and ensure desired shelf-life
Fat Reduction
Fat has significant effects on the physicochemical and sensory properties of the finished product Humans have an in-built recognition for fat, which often plays a role in food acceptance There is innate human preference for a fat-associated volatile aroma, flavour or textural feature (Mela,1990) COST
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. Mark Twain
MAYBE NOT
Fat Reduction
Dairy Industry - Milk, yogurts, cheese etc. Ready Meals - Weight-watchers etc.
Meat Industry ?????
Reduced Fat Meat Products

1.8% Fat
4% Fat 12% Fat
6.0% Fat 16% Fat 1.7% Fat
6.8% Fat
2% Fat 1.2% Fat 5.7% Fat 17% Fat
Nutritional Composition (per 100g) of typical meat products

Product Irish/UK Products Beefburger (grilled) Pork sausage (grilled) Pork back rasher (raw) Frankfurter Cooked ham Chicken nuggets Salami Mortadella USA Products Beef patty (broiled) Frankfurter Oscar Mayer links (Cked) Moisture (g) 47.9 45.9 54.2 73.2 47.8 33.7 48.3 Fat (g) 24.4 22.1 14.3 25.4 3.3 13.0 39.2 30.1 Protein (g) 26.5 14.5 17.6 13.6 18.4 18.7 20.9 14.2 Calories (kcal) 326 294 201 287 107 265 438 331 Cholesterol (mg) 75 53 76 58 55 83 75
55.5 56.0 49.5
18.7 27.6 30.5
25.6 11.5 16.3
278 301 343
89 50 77
Oscar Mayer Wieners 53.2 30.3 11.4 Oscar Mayer Bologna 54.2 29.1 11.1 Hormel Luncheon Meat 52.6 27.2 13.2 Salami 44.0 32.1 18.5 Sources: McCance & Widdowsons The Composition of Foods Sixth Summary Edition (2002). Food Standards Agency and Institute of Food Research. USDA Food Nutrient Database Ver. SR15
327 56 316 64 310 70 365 70 The Royal Society of Chemistry,
Nutritional Composition (per 100g) of typical reduced-fat or lite meat products

Product Moisture (g) Fat (g) Protein (g) Calories (kcal) Cholesterol (mg) Irish/UK Products Reduced fat lb burgers Low-fat beefburger (grilled) Reduced fat British sausage (cked) Reduced fat Irish sausage (raw) Low fat sausages Low fat back rashers Cooked Ham USA Products 90% Lean beef patty (broiled) 95% Lean beef patty (broiled) Oscar Mayer fat free wieners Oscar Mayer light wieners Hormel light luncheon meat Lite Bologna
Sources:
60.0 50.1
6.8 9.5 13.8 17.0 1.8-2.0 6.0-8.0 1.2-1.7
17.4 22.7 16.2 12.0 16.3-16.5 18.0-19.9 22.0-24.4
139 178 230 227 110-125 134-150 101-117
64 55 -
61.4 66.0 78.0 66.8 65.7 64.9
11.7 6.6 0.5 14.9 13.9 16.1
26.1 26.3 13.2 10.7 15.2 13.1
217 171 78 193 191 211
85 76 30 49 75 79
McCance & Widdowsons The Composition of Foods Sixth Summary Edition (2002). The Royal Society of Chemistry, Food Standards Agency and Institute of Food Research. USDA Food Nutrient Database Ver. SR15
Fat Reduction
Many good tasting, low-fat foods are available today thanks to the growing use of one or more fat replacers/substitutes. The challenge for food processors is to identify the fat replacer(s) that works best for a given product at a realistic cost Fat replacement may require several ingredients. A variety of synergistic components are used to achieve the functional and sensory characteristics of the full fat products.
NEED A FULLY INTEGRATED APPROACH

Fat Reduction
Use of Functional Additives Added Water Non-Meat Proteins Animal Proteins Carbohydrates Functional Blends Plant Oils Synthetic Fat Replacers
Physical Methods Trimming of Fat Grind Size Pre-emulsification High Pressure Super-Critical Fluid Extraction
Product Requirements Sensory Nutritive Technological Safety Economic Shelf Life Convenience
Fat Replacers
Fat replacers generally fall into three categories
Carbohydrate based Protein based Fat based
Carbohydrate based
Hydrocolloids
Virtually non-caloric, provide thickening, sometimes gelling effect and can promote a creamy texture. Use in reduced calorie, fat-free salads dressings and to reduced fat content in desserts and processed meats
Carrageenans Gums (Guar, locust bean, xanthan, arabic) Pectins Alginates
Carbohydrate based
Starches
Can be chemically modified or pregelatinised. Can be used together with emulsifiers, proteins and hydrocolloids. Applications include processed meats, salad dressings, baked goods, fillings, sauces, condiments, frozen desserts and dairy products Derived from: Potato Corn/Maize Rice Tapioca Wheat
Carbohydrate based
Celluloses
Prepared from naturally occurring cellulose that has been purified. Can work as a viscosity controller, gelling agent, texture modifier etc. Oat Wheat Potato Pea Citrus Apple Bamboo
Fibres Derived from:
Protein based
Soya Protein
Soya protein is available in three main classes of products; flours, concentrates and isolates Primary functions: (a) (b) (c) (d) Applications: emulsification fat absorption hydration texture enhancement
Meat products, beverages, confectionary
Protein based
Milk Proteins
skimmed milk powder caseinates whey protein concentrates/isolates Excellent emulsification properties Water binding Gelling properties of WPCs Applications include: Meat Products Milk/dairy products Baked goods Salad dressings Mayonnaise
Animal Proteins
Protein based
Blood Proteins Upon heating the plasma proteins denaturate, undergo polymerisation, resulting in gel formation. The gel entraps fat and water that are released during cooking from the meat protein matrix. These proteins act as emulsifiers in emulsified products improving product quality (texture, juiciness), peelability and a reduction in cooking losses. Collagen Collagen protein is a highly effective functional ingredient than can improve the textural attributes of various meat products due to its ability to form stable gels and emulsions. It is capable of improving yield, reducing syneresis and improving the general organoleptic profile of a variety of meat products.
Fat based
Caprenin
Five calorie-per-gram ingredient. Has characteristics of cocoa butter that can be use in confectionary
Emulsifiers
Can replace all or part of the shortening content in cake mixes, cookies, icings and numerous dairy products. Less is used resulting in fat and calorie reduction
Salatrim
Short and long-chain acid triglyceride molecules. A five calorieper-gram family of fats that have been adapted for use in confections, baked goods and dairy
Salt Reduction
Salt Reduction
REASONS FOR Increased hypertension (blood pressure) Increased risk of cardiovascular disease
RDA of salt is between is between 2 and 5 grams. Average salt intake is anywhere between 8 and 15g per day (EU and US)
Technological Functions of Salt in Meat Products

Used as a flavouring or flavour enhancer Responsible for the desired textural properties of processed meats Safety (Preservation) Cost Implications Flavour
Saltiness mainly due to Na+ ion with the Cl- anion modifying perception Fat and salt jointly contribute too many of the sensory properties in meat products Improves overall flavour balance Cooked hams
Hams with 1.7% salt where rated as salty as hams with 2-2.3% salt, but saltier than those with 1.1-1.4%

Texture
Main function is the solubilisation of the functional myofibrillar proteins
Texture

Main function is the solubilisation of the functional myofibrillar proteins Activates the proteins to increase hydration and water-binding capacity Two theories: i. Cl- anions tend to penetrate into the myofilaments causing them to swell ii. Na+ ions form an ion cloud around the filaments The effect of salt on meat proteins is most likely caused by the fact that the Cl- ion is more strongly bound to the proteins than the Na+ This causes and increase in negative charges of proteins, thereby causing repulsion between the proteins causing them to swell

+
NH3
+
NH3 Na+
- ooc +
NH3
- ooc Cl- +
+ NH3 - ooc +
NH3
NH2
- ooc
NH2
NH3
coo NH3
coo -
Na+ Cl- +
coo NH3 pH 5,5
coo
NH2
NH3
pH 7,0
Addition of NaCl

salted meat fresh meat
WHC
Water-holding Isoelectric point Salt
4.0
5.5
8.0
pH
Technological Functions of Salt in Meat Products Texture (cont.)

In processed meats the salt-soluble myofibrillar proteins form a sticky exudate on the surface of the meat pieces. This binds the meat pieces together during cooking This layer forms a matrix of heat-coagulated protein which entraps water and increases binding In emulsified products the solubilised protein form a protein film around the fat globules In these type of products the binding is so strong that the sausage (frankfurter) should snap when bent
Salt in the Diet

Food Sector Cereals and Cereal Products (inc. bread, breakfast cereals, biscuits, cakes, pastries) Meat & Meat Products Soups & Sauces Processed Vegetables (inc. crisps and snacks) Milk and Cream Fats and Oils Na Contribution* 37.7%
20.8% 12.7% 8.5% 5.4% 4.6%
Source: SACN (2003). Salt and Health. Scientific Advisory Committee on Nutrition. The Stationary Office, Norwich, UK. Available: http://www.food.gov.uk/multimedia/pdfs/saltandhealth0503.pdf
Nutritional composition (per 100g) of typical meats and meat products

Product Irish/UK Products Beef Pork Chicken Turkey Beef burgers Sausages Frankfurters Cooked Ham Bacon/rashers Salami Breaded Chicken Chicken Nuggets Crispy Chicken US Products Beef patties Pork Sausage Frankfurters Cured Ham Corned Beef Hormel Canadian Bacon Salami
Sources:
Moisture (g)
Protein (g)
Fat (g) 4.3 4.0 1.1 0.8 21-25 25-36 15-25 3-4 14-16 39.2 9-12 5.5 14.5
Sodium (mg) 63 70 60 50 290-400 600-1080 720-920 900-1200 1000-1540 1800 200-420 600 300
Salt (g)
71.9 74.0 74.2 74.9 56.1 49.4 54.2 73.2 63.9 33.7 53.2 -
22.5 21.8 24.0 24.4 15-17 11-12 13-15 18-22 16-17 20.9 18.0 16.0 17.4
0.16 0.18 0.15 0.13 0.7-1.0 1.5-2.7 1.8-2.3 2.3-3.0 2.5-3.9 4.6 0.5-1.1 1.5 0.8
58.7 56.2 56.0 64.5 66.6 73.0 34.6
17.1 15.1 11.5 22.6 14.7 16.9 21.7
23.2 26.5 27.6 9.0 14.9 4.9 37.0
68 636 1120 1500 1217 1016 1890
0.17 1.6 2.8 3.8 3.1 2.6 4.8
McCance & Widdowsons The Composition of Foods Sixth Summary Edition (2002). The Royal Society of Chemistry, Food Standards Agency and Institute of Food Research. USDA Food Nutrient Database Ver. SR18. Available from http://www.nal.usda.gov/fnic/foodcomp/Data/SR18/sr18.html Data also sourced from products retailing in Irish Supermarkets
Reduced Salt Meat Products
2.1% Salt 1.4% Salt
2.25% Salt 1.75% Salt 2% Salt
0.75% Salt
1.3% Salt 1.6% Salt 1.9% Salt

Nutritional composition (per 100g) of typical reduced-salt or sodium meat products

Product Irish/UK Products Reduced salt Sausages Reduced fat/salt sausages Low fat/salt rashers Reduced Salt Ham US Products Low sodium Frankfurter Low sodium Ham Salami 50% less sodium Reduced sodium beef bologna Reduced sodium luncheon meat Moisture (g) Protein (g) Fat (g) Sodium (mg) 750 500-700 900 650-800 Salt (g)
10.5 11.5 18.0 22-24
24.5 12.0 8 1.2-1.7
1.9 1.3-1.8 2.3 1.6-2.0
56.7 67.7 40.5 54.8 55.5
12.0 20.9 21.8 11.7 12.5
28.5 5.5 26.4 28.4 25.1
311 969 936 682 946
0.8 2.5 2.4 1.7 2.4
Sources: USDA Food Nutrient Database Ver. SR18. Available from http://www.nal.usda.gov/fnic/foodcomp/Data/SR18/sr18.html Data also sourced from products retailing in Irish Supermarkets
FSA proposed targets of salt levels in meat products

Product FSA Salt Model mg Na per 100g 750mg 750mg 550mg 300mg g salt per 100g 1.9g 1.9g 1.4g 0.8 FSA proposed targets to be achieved by 2010 3.0g salt/1.4g Na 2.5g salt/1g Na 1.4g salt/550mg Na 1.3g salt/500mg Na 1.1g salt/450mg Na 1.8g salt /700mg Na 1.0g salt/400mg Na 1g salt/400mg Na 1.4g salt/550mg Na
Bacon Ham/cured meats Sausages Meat pies Sausage rolls, pork pies etc. Cornish pasties etc. Cooked uncured meats 450mg 1.1g Burgers/Grillsteaks (Beef, pork & 300mg 0.8g chicken) Coated Poultry products 450mg 1.1g Canned frankfurters, hotdogs and 550mg (Sausages) 1.4g (sausages) burgers 300mg (Burgers) 0.8g (burgers) Source: Food Standards Agency UK. Available: http://www.food.gov.uk/foodindustry/Consultations/ukwideconsults/saltconsultonintakes
Approaches for Salt Reduction

Reduce peoples expectations of saltiness Reduce salt content Substitution of salt with other ingredients Enhance salt properties
Salt Reduction
We can only move at the pace dictated by customers. A reduced salt product which is left on the shelf or to which customers add salt at the table will not benefit anyone UK Food and Drink Federation 2004
Substitution of salt with other ingredients

Salt substitutes include calcium chloride, magnesium chloride, magnesium sulphate, glutamic acid, potassium glutamate and potassium chloride Substitution of NaCl with KCl can be undertaken without functional loss but metallic and astringent tastes can limit its use.
Substitution of Na with K
use of low sodium salts incorporating potassium salts could not be endorsed at this time. Concerns were raised about the possible vulnerability of certain population sub-groups (including those with Type I diabetes, chronic renal insufficiency, end stage renal disease, severe heart failure and adrenal insufficiency) to high potassium load from these salt substitutes. It was also noted that the use of salt substitutes does not address the need to reduce salt taste thresholds in the population Food Safety of Ireland Scientific Committee Salt and Health: Review of the Scientific Evidence and Recommendations for Public Policy in Ireland (2005)
the
Use of Phosphates
Sodium polyphosphate contains 31.2% Na compared to 39.3% in NaCl and is typically used at 0.5% compared to 2-4% usage rate for salt Potassium salts of phosphate are also available and can be equally effective Research has shown that the addition of phosphates improves the overall quality in terms of yield and sensory perception of reduced salt meat products
Use of flavour enhancers/masking agents

Yeast extracts Lactates MSG Nucleotides Adenosine 5-monophosphate (AMP). This works by blocking the bitter taste in the mouth Amino Acids (L-lysine hydrochloride)
Salt Substitutes/Replacers
Carbelac (yeast extracts) Provesta (yeast extracts) Mycoscent (derived from mycoprotein) Aromild (yeast extract containing an abundance of 5-IMP and 5GMP) Pansalt (a patented salt replacer high in minerals containing KCl, magnesium sulphate and lysine hydrochloride)
Amongst other research AllinAll is researching the use of flavour enhancers and other ingredients to mask bitterness flavour of KCL
Blend should enable processors to reduce their salt content by 20-30%
Enhancing salt properties

Perception of salt in the solid form is affected by crystal shape and size Flake type salt has been shown to be more functional LFI has been looking at changing the physical form of salt so that it becomes more taste bioavailable and therefore less can be added Many different forms of salt
Granulated Dendritic Flake
Morton Star Flake Dendritic Salt Cargill Salt Alberger Range

Enhancing salt properties

Fine flake salt can produce meat batters with superior fat and water binding properties compared with dendritic or vacuum evaporated salts Moisture was more tightly bound within the fine flake salt meat batter Significantly less cook loss
Summary
24% of New Food Products launched in the EU in 2004 made dietetic claims 66% in the US Datamonitor
RECAP: Reduced Fat & Salt

Reduce, Replace, Remove No Single Technology Solution Combinations
Approach Technology
Fat Replacers
Carbohydrate based Protein Based Fat based
Salt Reduction
Reduce salt addition Substitution of salt with other ingredients Enhance salt properties
RECAP: Reduced Fat & Salt
Contact Information
Eoin Desmond, Research Manager Donal OSullivan, Sales Director Mark McMahon, Technical Manager AllinAll Ingredients, 33 Lavery Avenue, Park West Dublin 12 Ireland Tel: +353-1-6263957 Fax: +353-1-6266052 email: sales@allinall.ie www.allinall.ie
THANK YOU FOR YOUR TIME: Any questions?

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Reducing Fat and Salt in Meat Products

Dr. Eoin Desmond, AllinAll Ingredients

What does AllinAll do?

What does AllinAll do?

Burger Seasonings Batters & Breadings Sauces & Marinades

Reasons for reduced fat and salt

Reasons for reduced fat

Reasons for reduced salt

WHO AND EURODIET POPULATION GOALS FOR NUTRIENTS

<10 <2 >55 <10 4 400 >25 < 6

Legal Requirements (Guidelines)

Salt/Sodium 30% reduction

Technological Problems associated with reduced fat foods

Meat Industry ?????

Reduced Fat Meat Products

4% Fat 12% Fat

6.0% Fat 16% Fat 1.7% Fat

2% Fat 1.2% Fat 5.7% Fat 17% Fat

Nutritional Composition (per 100g) of typical meat products

55.5 56.0 49.5

18.7 27.6 30.5

25.6 11.5 16.3

278 301 343

327 56 316 64 310 70 365 70 The Royal Society of Chemistry,

Nutritional Composition (per 100g) of typical reduced-fat or lite meat products

6.8 9.5 13.8 17.0 1.8-2.0 6.0-8.0 1.2-1.7

17.4 22.7 16.2 12.0 16.3-16.5 18.0-19.9 22.0-24.4

139 178 230 227 110-125 134-150 101-117

61.4 66.0 78.0 66.8 65.7 64.9

11.7 6.6 0.5 14.9 13.9 16.1

26.1 26.3 13.2 10.7 15.2 13.1

217 171 78 193 191 211

NEED A FULLY INTEGRATED APPROACH

Fibres Derived from:

Meat products, beverages, confectionary

Technological Functions of Salt in Meat Products

Technological Functions of Salt in Meat Products

Technological Functions of Salt in Meat Products

Technological Functions of Salt in Meat Products

coo NH3 pH 5,5

Technological Functions of Salt in Meat Products

Water-holding Isoelectric point Salt

Technological Functions of Salt in Meat Products Texture (cont.)

Salt in the Diet

20.8% 12.7% 8.5% 5.4% 4.6%

Nutritional composition (per 100g) of typical meats and meat products

58.7 56.2 56.0 64.5 66.6 73.0 34.6

17.1 15.1 11.5 22.6 14.7 16.9 21.7

23.2 26.5 27.6 9.0 14.9 4.9 37.0

68 636 1120 1500 1217 1016 1890

0.17 1.6 2.8 3.8 3.1 2.6 4.8

Reduced Salt Meat Products

2.1% Salt 1.4% Salt

2.25% Salt 1.75% Salt 2% Salt

1.3% Salt 1.6% Salt 1.9% Salt

Nutritional composition (per 100g) of typical reduced-salt or sodium meat products

10.5 11.5 18.0 22-24

24.5 12.0 8 1.2-1.7

1.9 1.3-1.8 2.3 1.6-2.0

56.7 67.7 40.5 54.8 55.5

12.0 20.9 21.8 11.7 12.5

28.5 5.5 26.4 28.4 25.1