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Meat Science

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Fundamentals of Meat Curing

Objectives:

(1) To show the functions of the various ingredients used in curing.

(2) To demonstrate the chemical reactions involved in the curing reaction.

(3) To acquaint the student with the various uses of the curing process in the meat

industry.

Reading material: Principles of Meat Science (3rd ed.), Chapter 7, pages 133 to 171.

Curing – the addition of salt, sugar and nitrite or nitrate for the purposes of preservation,

flavor and color.

Functions:

Salt

Flavor

Antimicrobial

Enhances cure transport through meat

Sugar

Flavor

Counteracts harshness of saltEnergy for bacteria that change NO —> NO

Nitrite or nitrate

Flavor

Prevents warmed-over flavor

Retards rancidity

Cured-pink color

Anti-botulinal effect

The curing reaction

heat

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Myoglobin + nitric oxide —> nitric oxide myoglobin ——–> nitrosylhemochromogen

Generation of nitric oxide (NO)

NaNO ———–> NaNO ————–> HONO ————–>

NO

Sodium

nitrate

Micrococcus

aurantiacus

Sodium

nitrite

Glucono

deltalactone(GDL)

Nitrous

acid

Ascorbates

Erythorbates

Nitric

oxide

Application of cure ingredients

Dry curing — the oldest way of curing meats. Curing ingredients are rubbed

on the surface of the meat to be cured.

Stitch pumping — a long needle with multiple holes around the shaft is used.

Needle is inserted into meat and the curing solution (in water) is pumped

into the product.

Artery injection — a large needle with only one hole in it is inserted into the

brachial or femoral artery and the cure solution is injected into the arterial

system.

Needle injection — a machine with multiple needles that injects,automatically, meat cuts with the curing solution. The most common way

meat is cured today

Amounts and times

Cure type Mixture Amount Time period

Dry cure 10-0-1 100 lb 5 weeks

Dry sugar cure 5-3-3 1 oz/lb 7 days/inch

Cover pickle cure 80° 9 days/inch

60° 12 days/inch

Injection cure (8 to 15%) 80° 7 days/inch

45° 9 days/inch

Combination cure 80° IC + CPC 4 days/inch

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80° IC + DSC 2 days/inch

Industry cure (10 to 34%) 70° IC Smoke immediately

Alkaline phosphates

Sodium tripolyphosphate —> increase water-holding capacity.

Up to 5% of pickle, no more than 0.5% in finished product.

Protein-Fat Free (PFF) Basis — 1985

Product name Cooked ham,

loin

Cooked

shoulder, butt,

picnic

Ham patties,

chopped ham,

similarproducts

Common and Usual 20.5 20.0 19.5

(Common and Usual)

with Natural Juices

18.5 18.0 17.5

(Common and Usual)

Water Added

17.0 16.5 16.0

(Common and Usual) and Water

Product — X% of Weight is Added

Ingredients


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Texas A&M AgriLife

Tweet 2 2

Total protein by analysis = 16.4

Less: Calculated protein added = -0.2

Meat protein = 16.2

Total fat by analysis = 10.0

16.2

PFF = X 100 = 18.0

100 – 10

Review of Material — What the student should know:

(1) The functions of salt, sugar, and saltpeter in meat curing.

(2) Various types of curing processes.

(3) Government regulations regarding PFF.

Links to related sites on the Internet

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