Meat loaf

Title : Processing of formed or restricted meat products (read thrice if necessary..~)

Haha... I was actually the one who read the title of this practical for times because I didn’t actually understand it in short. Haha... blurr permeated into me sometimes... :P

After a long while I didn’t make up my blog (till Mr Prof the Dean) asked me for times to write on so that I can share sucha Food Tech touch of knowledge to readers. And let it clear, I didn’t write due to Prof’s order. If not all, I would like to share with you guys few I caught valuable in classes in this area of technology...    

                                                        (during lesson in laboratory)

Oritee shortly, this practical is about restructuring meat (as simple as that). 

We formed meat products like meat patty, meat loaf, etc. You guys ever had turkey ham??? I had them quite a lot the time I was younger. To have them with breads and sauce, will get you an awesome mode of feeling full...... what.a.superb.taste.yummmmmmy.turkey.ssssluuuurpppppppp!!!!!! (yeahhhh I always getting off the track.. I know it haha...:P )

Back off to the topic, we managed to form meat loaf using some equipment I’ll show soon. 

The followed are the ingredients of preparing it (for 2kg of chicken meat);

Chicken breast meat                                      Isolated soy protein (ISP)/caseinate

Chicken skin                                                 Seasoning

Ice                                                               Skim milk

Salt                                                              Phosphate

Methods are like followed....

1. Chicken breasts were cut into cubes.(5x5x5cm)

2. Grind the skin in a food processor.

3. Place the chicken cubes in a vacuum tumbler, + caseinate/ISP, + skim milk, + salt, + phosphate and all other ingredients into the tumbler and tumble for 30mnts.

4. Stuff the mix into moisture proof seamless fibrous casing (a.k.a vacuum pack plastic).

5. After sealing it, steam cook at temperature (up to 100˚C) and make sure internal temperature      reaches between 65˚C – 77˚C.

6. Shower with cold water and chill to 4˚C.

7. For evaluation, cut the product into thin slices (using meat slicer) will be resulting you MEAT LOAFFFFFFFFFFFFFFFFF!!!!!!

Of course if only you have all the required simple machines like vacuum tumbling, food processor and a high volt of steamer in home, you also could prepare your own home-made-meat loaf.

               

That is why food technologies exist, yet we prepare a high quantity of food product in the helping of food machines/equipments.  Due to technologies, we shall to manage the food process flow in related to critical points like temperature, pH value, microbial growth to be prevented, etc.

Some of you must been asked what the HJLL vacuum tumblers do?? It was actually meant to improve water holding capacity resulting in higher product yield. How it did so?? It creates space between fibres of the meat then only water been trapped inside the meat. Thus, the meat texture will be meeting the desired juiciness the consumers love.

Vacuum tumbler blended the meat well till the texture seems delicious. The texture is full of meat and theres no way to find any holes of perforation.

(a mini vacuum tumbler. VT that used in food industry are much huger)

*Water holding capacity is the ability of a product retaining water during cooking, grinding, cooking, pressing, drying, chewing, etc. For example, if the WHC of a meat is high, we could enjoy the juiciness of chicken chop when eating the thigh part. Contrarily, if the WHC is poor, then we will experience dryeeeee-taste when having a smoked burger.

Thus, in any product development, we work on improving WHC of a product so as to reach consumer’s needs.  

I will never want you readers to get bored on such business. But I really wished that my sharing is a new interesting knowledge of yours.

Bye readersssss.... catcha very soon..... Assalamualaikum wonderful people!