MEAT+POULTRY - November 2024 - 51

are willing to dig a little deeper into their
pocketbooks. This is why managing moisture is
so important.
MANAGING MOISTURE
It's all about locking in meat's natural juices,
which include water and fat. It also involves
adding moisture to help with product flavor
and texture.
" Moisture enhancement of meat and
poultry products enables processors to
increase juiciness and help reduce drying
out from overcooking by the consumers or
foodservice establishments, " said Willy Nunez,
design director for culinary, IFF, New Century,
Kan. " Moisture enhancement is also used to
introduce flavors and deploy food protection
technologies, such as antimicrobials and
antioxidants, all while achieving yield targets. "
" In some cases, greater amounts of water
in combination with functional ingredients
might be added to meat and poultry products
to achieve a lower price point for market
competitiveness, " Nunez said.
With consumers needing convenient protein
solutions, along with craving flavors from
around the world, the number and variety of
fully cooked heat-and-eat meats in retailers'
refrigerated and frozen departments continues
to grow. Many of the refrigerated products rely
on sous vide technology, where the seasoned
meat is vacuum sealed in a plastic bag, which
is placed in a hot water bath and brought to a
microbiologically safe temperature of 165°F.
This process seals in juices until the package is
opened by the consumer. Even these products,
however, require ingredients to assist with
binding the moisture inside the meat to keep it
succulent when it's time to eat.
Frozen products have additional
considerations. Not only must fully cooked
products, such as meatballs and breaded
nuggets, remain juicy and tender, these
products cannot become freezer burned or
dry out when warmed. There are multiple
strategies to address these issues.
" Freezer burn occurs when water
molecules migrate to the surface of the food
and evaporate, leading to dehydration and
oxidation, " said Jim Chapa, senior associate,
global applications team, Ingredion Inc.,
Westchester, Ill. " Freeze-thaw cycles, such as
what occurs in household freezers, accelerates
these unfortunate changes. Product developers
can help prevent freezer burn through
application of the right functional ingredients
and packaging technologies. "
Nunez added, " Ingredients can help
reduce ice crystal formation and subsequent
quality deterioration; however, processing
and packaging technologies are also
critical to deploy effective strategies in the
development of frozen, fully cooked heat-andserve
product. "
Applying a glaze to the meat prior to
freezing can be a flavorful strategy, according
to Zak Otto, director of research and
development at Wixon, St. Francis, Wis. It
performs as a barrier assisting in moisture loss.
" It will also conceal [the inevitable]
freezer burn that develops, " said Otto. " It
does this while adding a moisture component
and flavor. " Think of a hot honey glaze on
frozen meatballs.
Fully cooked deli-style meats - those that
are pre-packaged as well as sliced to order
at the deli counter - must remain succulent
and juicy but not look wet. Too dry of a
product will impact sliceability, as will surface
moisture. Excessive surface moisture is an
invitation to microbial growth and makes the
product look slimy, suggesting it is spoiled.
" To improve juiciness and succulence
of deli-style meat, functional ingredients
are incorporated via injection, tumbling or
blending, " said Khamfa Phonchareon, principal
designer, culinary at IFF. " This requires
careful selection of compatible raw materials,
ingredient technologies and processing
parameters to optimize meat formulations
and enable proper hydration, dispersion and
activation of meat and non-meat ingredients
that impact texture, water-holding capacity and
control syneresis during the product shelf life. "
Meat emulsions, such as bologna, require
adequate emulsification of lipids, water
and meat proteins. This will vary when the
emulsion contains different species.
" Lean meats, with a higher water content,
are less absorbent, " said Ron Ratz, senior
vice president, Wixon. " Fatty meats, with
less natural moisture, can readily absorb
additional water. "
Fat content influences succulence. This is
why plant-based meats are moisture challenged
and a barrier to consumer acceptance.
www.meatpoultry.com | 11.24 | MEAT+POULTRY
51
" To improve
juiciness and
succulence of
deli-style meat,
functional
ingredients are
incorporated
via injection,
tumbling or
blending. "
- KHAMFA PHONCHAREON
http://www.meatpoultry.com
MEAT+POULTRY - November 2024

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