MEAT+POULTRY - November 2024 - 53

EXPLORE THE TECHNOLOGY TOOLBOX
The beauty of fully cooked meats is that they
are ready to eat. The downside is that cooking
dries them out, and losing moisture progresses
over time.
" Meat products that lose considerable
moisture during thermal processing can
benefit from a moisture retention system
added to the raw product, " Ratz said. " Liquid
systems containing salt, water, and at times,
sodium phosphate, will enhance the juiciness
of the product, helping to foster a tender
texture that also significantly improves the
eating experience. "
Sodium phosphate, a chelating agent, plays
an important role in moisture retention in
meat. It helps stabilize the meat structure and
ensures a consistent product. The phosphate
solution is prepared by dissolving it in water
and then either injecting or tumbling it with
the meat.
" Traditionally water-binding agents, such
as phosphates, salt, starches and hydrocolloids
(e.g. carrageenan, xanthan gum, etc.) have
been used to increase moisture retention, "
Chapa said. " Clean-label alternatives to
phosphates and modified starches include
citrus fiber and functional native starches.
Plant-based proteins such as soy protein
isolates and concentrates are also commonly
used, while pea or faba proteins can
achieve similar performance without adding
an allergen. "
Native starches are simply declared by
starch source, e.g. " corn starch " or " potato
starch. " Functionality varies by amylose to
amylopectin ratios, as well as how the starch
was produced.
" Key considerations in the selection of
the best starch for a specific meat application
include manufacturing processes and product
performance criteria, such as what texture is
desired and whether the product will be stored
at ambient, refrigerated or frozen, " Chapa said.
" Some starches gelatinize and trap water at
exactly the same temperature range that meat
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MEAT+POULTRY - November 2024

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