Meat + Poultry - February 2006 - 37

Dairy

fat mimetic, meat extender and more.
Furthermore, heating whey proteins
causes them to form irreversible gels
that trap water and meat juices, creating a moist, satisfying mouthfeel even
in reduced-fat products.
With a clean neutral flavor ranging
from lightly sweet to almost taste-free,

whey proteins are also compatible with
most spice and seasoning preparations
and require no masking. Finally, whey
proteins offer a degree of cryo-protection during freeze-thaw cycles by managing ice crystal growth.
Given these capabilities, whey proteins can add value to a variety of
meat products, including pork sausages, burgers and deli poultry meats.
And there's more to whey than just
protein. Milk minerals, also derived
from pasteurized whey, are a rich
source of calcium, phosphorus, magnesium and potassium. Added to comminuted meats, they can boost nutrition and flavor while also serving as
potent natural antioxidants that inhibit
"warmed over flavor" and other undesirable tastes from developing.
This new generation of dairy ingre-

dients addresses consumers' appetites
for healthy and reduced-fat protein
from both meat and nonmeat sources.
For meat processors, the benefits new
dairy ingredients bring include increased yields, improved texture and
taste, and reduced shrinkage in an expanded line of appealing products.
The fat factor
The re-emergence of dairy's role in
processed meats took a step forward
in the mid-1990s. A team of food researchers, led by Dr. Michael Mangino,
professor in the department of food science and technology at The Ohio State
Univ., Columbus, developed reducedfat sausage using whey protein concentrate as part of the binding system.
Traditional breakfast sausage contains
25 percent to 45 percent fat. However,

Cook Fast + Boost Yield
-

AirForce® ovens cook more product in less time than
comparable impingement ovens. All product reaches
the same safe core temperature so there's no need for
overcooking. AirForce's patented moisture-controlled
cooking environment delivers high yields. And with
no inaccessible ductwork, AirForce also sets speed
records for cleaning.

AIRFORCC COOKS FASTER
In 'pb ntprodsctJon test500tng
Gm p
ctsp ove the
AfrF0r eOcen cooknfede, tue othrrlo,ptngemeol onens r
higher prod s yield ODd prOdsslJOfl OOIPOL
5.5

* AirFor ce impingement oven

:flh i,r ct'fl u' ,lt o'.'pJm

alders?

tandem

theaSi

chwSs

Dfled&

fines

- .-

greed
fillets

l i i.

nla,leateQ
dIIcken

asgs

Dreaded
chtcnen
engs
i

AirForce cooks all product uniformly for high
production output and superior quality.

* Uniform cooking across the conveyor
* Shorter cook times, higher production
* Faster cleaning, less chemical use

Call Toll-Free 800 227 5980
Phone 510 259 0500 * Fax 510 259 0600
info@heatandcontrol.com * www.heatandcontrol.com

Processing & Packaging Experts

30 offices worldwide * Expert service * Parts * Training * Engineering * Product development
For more information, see Page 65
40

MEAT&POULTRY

February 2006

www.MEATPOULTRY.com

http://www.heatandcontrol.com http://www.MEATPOULTRY.com

Meat + Poultry - February 2006

Table of Contents for the Digital Edition of Meat + Poultry - February 2006