Meat+Poultry - February 2021 - 36

INGREDIENT ISSUES

added ingredient will have a high point
where it performs best and adding
more does not necessarily equate to
the product being 'better.' The addition
of too much cheese or veggies in a
sausage would start to negatively
affect the texture of the product. "
Salm said, " We have found some
limitations with moisture migration
with certain ingredients, but there's
usually a workaround. Often,
fresh or individually quick-frozen
ingredients need to be swapped
out for dried ingredients, or you
could wind up with some mushy
inclusions. For us, it's a lot of trial and error to
find the ingredients that perform the best. "

EXTRA BENEFITS

36

MEAT+ POULTRY | 02.21 | www.meatpoultry.com

thieury - stock.adobe.com; Tyson Foods

Dried fruits, such as prunes,
can add sweetness as well
as a chewy texture to meats
they are added to. Grains,
cheese and vegetables are
also common inclusions
in sausage products.

Formulators can put inclusions to work in
meat and poultry. In addition to providing
sensorial benefits, some whole food
ingredients may assist with quality, shelf life
and food safety.
" Some inclusions, like dried plums,
offer functional qualities, such as moisture
retention, caramelization and tangy
sweetness, " Leahy said. " Prunes have long
been used in classic German-style sausages.
Prune bits can soften and dissolve when
emulsified into sausages while diced prunes
will hold their shape when mixed in.
" Diced prunes can also be blended with
other fruits to add a sweet background flavor, "
Leahy said. " They also accentuate ingredients
like cranberries and blueberries. "

Naturally dried fruits have no added sugar.
They typically take on a pleasant, subtly
chewy texture when used as inclusions. Most
vegetable pieces function similarly. In some
instances, it's beneficial to use fabricated fruit
and vegetable bits.
" Prune bits, for example, are made from
dicing a paste made of prunes and are more
uniform in texture, " Leahy said.
Swedberg said, " Apple bits have paired with
chicken sausages for well over a decade now,
providing quality as a well-recognized comfort
food flavor pairing for many consumers.
Apple bits may help reduce typical fat levels
found in prepared sausages, while maintaining
the anticipated moisture levels, juiciness
and flavor. "
Breadcrumbs may be mixed with herbs and
spices, as well as nuts and seeds, and used as a
covering for nuggets and stuffed meats. Rolled
and stuffed meat products may benefit from the
use of some type of starch, like breadcrumbs or
rice, to help keep the filling in place.
Kerry has a wide array of crumb-type
inclusions that are optimized for water
absorption in meat products. Gluten-free
options are available. The company also offers
cinnamon and maple nuggets, which can be
added to breakfast sausage to create a pocket
of flavor within the meat block.
" Add a grain to burgers - quinoa, millet,
bulgur or oats - for texture, " said Lynne Foster,
manager and chef, Givaudan Flavors Corp.,
Cincinnati. " Vegetables and legumes provide
moisture in addition to nutrient benefits, such
as fiber. "
Givaudan has created prototypes such
as a Mediterranean-style burger with tomato
powder, red bell pepper puree, diced black
olives and Herb de Provence seasoning blend.
" Try a fajita concept with diced red and
green bell peppers, chipotle puree and fireroasted jalapeno puree, " Foster said. " Any
ground meat works, with 75% meat and 25%
other ingredients being a good target. Blends
can also be formed into balls and loaves. "
Angarita said, " The best part of playing with
inclusions is, most of the time, texture works
in harmony with flavors. To make a dish more
exciting is to break the paradigm of its eating
experience. This is why we add inclusions
to meats, to evoke regionality and a flair that
change the way you perceive it. "


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Meat+Poultry - February 2021

Table of Contents for the Digital Edition of Meat+Poultry - February 2021

Meat+Poultry - February 2021 - 1
Meat+Poultry - February 2021 - 1
Meat+Poultry - February 2021 - 2
Meat+Poultry - February 2021 - 3
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Meat+Poultry - February 2021 - vdg - 1
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