Meat + Poultry - January 2004 - 45

Manufacturing applications

nies work side-by-side with these operations to find the best products
There is a wide range of coating materials available to manu- for their needs. Seeing how the processes described earlier, espefacturers of encapsulated materials. The type of coating material cially the fluidized bed process, provide the ingredient manufacturer
that is selected will depend
with flexibility, it is not hard to
on the application of the finimagine how they can create
Given the concerns about allergens
ished product, the type of
products with unique characprocess that is being used
teristics.
over the past few years, meat
to produce the encapsulate,
It is up to the processor to
and how the material will be
identify how these products,
processors are taking a second look
released. Coating materibe they encapsulated flaals include carbohydrates,
vors, salts, acids, vitamins,
at protein-based coatings, especially
cellulose, gums, lipid and
or antimicrobials, may be
proteins. Given the conused in their processes and
those derived from eggs or milk.
cerns about allergens over
products. Of course, it helps
the past few years, meat
when there is an attentive
processors are taking a second look at protein-based coatings, supplier who can help identify the best applications and, perhaps,
especially those derived from eggs or milk. Such products could tweak an ingredient to better meet the needs of the processor. M&P
complicate allergen-control programs.
Years ago, pickle processors began making "fresh pack" pickles The author is a food technologist based in Sonoma, Calif.
and pickled products using direct acidification of the fresh vegetaWe would like to hear from you-
bles destined to become "pickles." Today, a similar process is being
your comments and questions
used to produce "fermented" sausage and sausage products. Due to
about this article are welcome.
E-mail the author at: meat&poultry@sosland.com
the complex nature of meats, simply adding acid to the emulsion as
one would to vegetable does not work. Adding
Texas A&M University: Department of Poultry Science
acid directly to the meat emulsion results in a
product that would be unpalatable and impossible to process. Encapsulated organic acids
release slowly into the meat emulsion. The
slow release allows the salt in the emulsion
to do its work, that is, extracting salt soluble
proteins forming the protein matrix. This matrix binds the meat particles, spices and other
Earn a masters degree or continuing
ingredients prior to acidification. In these applieducation credit in Poultry Science from
cations, the ingredient supplier often uses fatTexas A&M University Online!
based coatings that will "melt" during the heating process, thus releasing the acid.
ome jobs require a masters degree, while others
Meat processors may also elect to use an
offer salary increases when you earn a relevant degree
encapsulated salt during the process. One of
or
continuing
education credit. Imagine how your career
the roles of salt in meat processing is to extract
proteins and contribute to the formation of the
could take flight when you earn your masters degree in
emulsion. Too much salt, however, may have
poultry science. Best of all, you dont have to be cooped
an adverse effect in that the emulsion may beup in a classroom you can participate online!
come too sticky, thus "gumming up" processing
Texas A&M is accepting applications today, so call us
equipment. The use of an encapsulated salt
at (979) 845-1931 or visit us online for more information.
allows the salt to be released later in the process, imparting the desired flavors without adversely affecting product handling.
And of course, there is always the potential
for using encapsulated flavors. These could
be oils, seasonings or spices. It would depend upon the application and the product.
Suppliers are playing an increasing role in
new product development and many compa-

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