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Project

Screening of the intrinsic properties of functional ingredients and their application in various meat products (FUNC-I-MEAT)

The general objective of this project was to map the application potential of the heterogeneous group of functional ingredients (gums, fibers, proteins, etc.) in various types of heated meat products (in particular cooked sausage, liver paste and reformed ham) based on fast and simple measurements. These meat systems (cooked sausage, liver paste and reformed ham) were chosen based on the needs of the user group, consisting of 20 companies and 2 sector federations.

In the first instance (work package 1) a well-organized literature study was worked out. This is an extensive comparative study into the intrinsic properties and application potential of a wide range of ingredients for the meat processing industry. Unique to this document is the classification of the functional ingredients described based on their characteristics and not according to the product class to which they belong. This way, readers of this study quickly gain insight into similar ingredients for a selected technological function. It could be deduced from the literature that some specific, recurring, functional properties determine the quality of a meat product. This concerns properties such as water binding, gel formation, thickening, fat binding and emulsification. Primarily, meat raw materials form the basis for these properties and therefore good product quality, but functional ingredients can also contribute to this. Knowledge about these ingredient properties is therefore interesting and important to map, in order to estimate their application potential in meat products.

In addition, a market study was conducted. The intention was to make an inventory of the availability and prices of the ingredients. Furthermore, the suppliers of these ingredients were contacted to explain the characteristics and application potential of these ingredients and the dosages they recommend. The user group played an active role in the implementation of this market study.

In the second work package, a database of ingredients, classified according to their functional behavior at different dosages (quantitative determination), was prepared. The choice of ingredients that were included in the database was based on the literature and market study and at the request of the participating companies. To create this database, a toolbox was developed based on simple, basic meat systems. Based on these basic meat systems (lean meat system and fat-rich liver system), the intrinsic properties (water-binding, emulsifying and gelling capacity, thickening properties) of 26 functional ingredients were analysed in a fast and simple manner, each at 2 different dosages (dosage depending on the product class to which the ingredient belongs). An ‘experimental design’ was implemented. Based on the measured intrinsic properties, the ingredients were classified into clusters using hierarchical cluster analysis. Each cluster contains ingredients (at a specific dosage) that exhibit similar behavior in the basic meat systems. The resulting database is of great added value, on the one hand for meat product producers who are able to critically assess and adjust their recipes, and on the other for ingredient suppliers, who gain more insight into the potential of their ingredients.

In the next phase of the project (work package 3), the output of the toolbox was validated. In other words, the intrinsic properties of ingredients, as determined with the basic meat systems of the toolbox, were linked to the effect of the ingredients on the quality of real meat products. Eight ingredients with specific dosage were selected to map their application potential in real heated meats (reformed ham, liver paste, cooked sausage). In addition to the direct acquisition of knowledge regarding the effect of the different ingredient / dosages in the meat products, a relationship could also be established between the intrinsic properties of the ingredients in basic meat systems and their application potential in real meat products.

In the final part of the project, specific cases were worked out at the request of ingredient suppliers, meat companies and the “Landsbond der Beenhouwers”. Hereby all knowledge generated during the project was translated at company level.

Date:1 Dec 2017 →  30 Nov 2019
Keywords:functional ingredients, meat products
Disciplines:Food technology