Muscle Biology Factors Influencing Processed Meat Functionality

Abstract The functionality of raw materials is determined by several important biochemical and physiochemical properties that define the extent of the perceived, expected, and actual functional properties of a particular raw material for manufacturing processed meat products. Several cire muscle biology rooted attributes, such as protein/lipid concentration and quality, meat system pH, and water-holding capacity capabilities play a direct and essential role in a raw material’s ability to contribute to successful and consistent processed meat manufacturing. This presentation will explore key fundamental meat biochemical and physiochemical attributes important for raw materials to be considered functional by taking a finished product needs and goals viewpoint. We will review how and to what extent these important muscle biology factors influence a processed meat product manufacturing system and discuss how shortcomings are handled. Because of the vast array of different types of processed meats that are manufactured from a relatively short list of raw materials, understanding the true functionality of a raw material alone and synergistically in combination with other raw materials is key to attaining consistent and repeatable product goals. We will discuss systems and practices that preserve functionality during the conversion of muscle to meat and thereafter impact processed meat products. We will also discuss technologies that aid in optimizing raw material functionality while exploring unique ways to classify raw materials in an effort to build processed meat product formulations that focus on functionality to allow quality, safety, and economic goals.