Meat + Poultry - February 2006 - 43

Dairy

loaf, and at 9 percent to 12 percent in
corned beef and roast beef loaves.
Recent research has discovered other
benefits from using dairy as an ingredient. In reheating precooked meats,
the oxidation of unsaturated fatty acids in meat triglycerides can create an
undesirable warmed-over flavor. Dried
milk minerals (lactose- and proteinfree) added to ground meats before
cooking effectively retard this oxidation process, according to findings by
Cornforth and his team. It is believed
the phosphate in milk minerals binds
soluble iron in meat, rendering it unavailable for oxidation.
While the optimum usage levels of
milk mineral depend on the type of
meat, analysis shows them comparable
to or more effective than rosemary
extract, butylated hydroxytoluene, so-

dium tripolyphosphate and sodium nitrite as antioxidants. In addition, milk
minerals can support a "cleaner" product label and add such beneficial nutrients as calcium and phosphorus to the
finished meat product.
Looking ahead
Research is further evaluating
dairy's role in meat, especially the
benefits whey proteins offer. Studies
are investigating the functionalities
that 80 percent whey protein concentrate can bring to processed meats and
comparing whey protein concentrate
with soy protein in several meat products, from ground to whole muscle
meats and in both regular and reducedfat processed products. These studies
will evaluate different products across
such measures as yield, product qual-

ity and shelf life.
Whey ingredients are also evolving
in response to the needs of food processors. Different varieties offer varying performance in the areas of viscosity, gelation and taste. Ingredient suppliers can customize whey products to
deliver very specific functional properties. Alternatively, a blend of different
whey protein products may deliver the
features sought by processors.
Laura Gottschalk is the director of
ingredient channel development with
Dairy Management, Inc. For more
information about dairy ingredients,
visit www.innovatewithdairy.com
We would like to hear from you- your comments
and questions about this article are welcome.
E-mail the author at: meat&poultry@sosland.com

Flavo r & Texture Specialists
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February 2006

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