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... ” savena’s four business areas are taste solutions (aromatic ingredients), meat solutions (functional ingredients), nutrition (dietetic ingredients) and food service ... end products include raw and cooked meat, charcuterie and pastry products, sauces and soups, pre-prepared meals, snacks and pizzas

... inadequate refridgeration, dodgy leftovers, undercooked meat and cross-contamination from meat and seafood to uncooked dishes are the major risks with large home-cooked meals, and the fsic has offered a variety of tips to help australians keep food poisoning off the menu in the silly season ... separate foods like meats and poultry from those that won’t be cooked (such as salad vegetables) at every stage - in shopping bags, on benchtops and in the fridge ... never put cooked meat or poultry back on the plate with raw juices, or serve raw marinade as a sauce ... large items such as turkeys must be cooked right through ... a meat thermometer is an excellent idea, and make sure enough cooking time is allowed

... these ready-to-eat cooked meat products may have been sold pre-packaged under the brands listed above

... more tips to combat oxidative stresstypically, a person who has consumed a high fat meal, for example a barbecue with plenty of meat and alcohol followed by a sugary, rich dessert, will feel sluggish afterwards and be inclined to have a nap ... for those who can't live without a steak, including spices with the meal will go a long way in neutralizing the effects of cooked meat, especially overdone meat or meat cooked at a high temperature

... geranium thiazole (4,5-dimethyl-2-isobutylthiazole; 2-isobutyl-4,5-dimethylthiazole) occurs naturally in potatoes, beans and cooked beef ... other ingredients include a component said to impart butter, roast meat and cooked garlic clam notes to roast and hvp (hydrolyzed vegetable protein) flavour profiles at a dose of 0 ... 1-1ppm could be used in coffee, chocolate, roast nut, toasted cereal, meat spice soup and savoury flavours, the company said ... tetrahydrothiophen-3-one; 4,5-dihydro-3(2h)thiophenone is found in coffee, cooked beef, roast hazelnut and roast peanut ... caramel, pineapple, floral and cheese in addition, treatt said it has released a caramel note for use with coffee, toffee or roast meat flavours (3,5-dimethyl-1,2-cyclopentanedione; 3,5-dimethyl-1,2-cyclopentadione), a fatty, pineapple-like aroma and fermented fruit flavour for cooked meat (methyl octyl sulphide), a sweet, floral aroma for floral and vegetable formulations (2-acetyl-5-methylthiophene), and a ripe cheese odour for use in cheese and seafood flavour formulations ... this latest range of flavour ingredients from the independent supplier builds on an earlier range of roasted meat, nutty and tropical flavour components that treatt launched in august

... enzyme treatment of brassica proteins may give meat-like flavourings, allowing meat taste in vegetarian foods, suggests a new chinese-australian study ... temperatures in the range of 100 and 120 celsius led to products being described as having a cooked meat flavour, while around 140 celsius led to products that had the aroma of roasted meat, according to findings published in food chemistry ... protein can be used as the primary ingredient for the production of thermal processing flavours which have meat-like characteristics when evaluated by a sensory panel,” wrote the researchers from henan university of technology in china and rmit university in melbourne, australia ... the trend towards meat flavours that taste as closely as possible to specific cuts has quickened over the last year with both givaudan and iff launching natural meat flavour ranges, including chicken, beef and pork flavours ... the flavourings can then be used in stocks, soups, sauces, snacks, ready meals and meat-free meals ... givaudan’s range was devised after the development of gold standard recipes for different cuts of meat and different cooking styles, such as poached chicken breast, grilled entrecote, oven-roast pork, and slow-cooked beef casserole ... the hydrolysates were then used to produce meat-like flavourings by varying the ph and temperature ... “the formation of meat aroma compound was favoured under lower ph conditions; and at low temperatures the aroma was similar to that of cooked meat and at higher temperatures it was like roasted meat,” they added ... ” exter range the trend towards natural meat flavours is not just dominated by the big boys in the market ... earlier this year dutch flavour firm exter aroma, which targets smaller firms, introduced five new flavours that meat clean label demands: meat, roasted beef, chicken, roasted chicken, and boiled chicken ... source: food chemistry volume 119, issue 1, pages 167-172 “generation of meat-like flavourings from enzymatic hydrolysates of proteins from brassica sp

... it has been well documented that undercooking meat can cause a variety of food borne diseases ... the true culprit is charred meat, the portion of the meat that`s essentially turned into charcoal due to overheating ... scientists found that charred meat produces a compound called phip, which has been shown to cause various types of cancers in rats ... if this isn`t bad enough, other evidence suggests that phip isn`t the only malignant compound that`s produced when meat is charred ... cut the fat - not only does trimming the fat off meat reduce saturated fat content, it also greatly reduces the likelihood of pah compounds forming ... remove charred meat portions from the meat before serving or eating ... marinade meat - marinating does mean extra preparation, but scientists believe that the ingredients in marinades act as a sort of shield for the meat, reducing the chances of carcinogenic compounds forming significantly ... avoid cross contamination - the easiest way to avoid this is to use two different plates when handling food: one plate for raw meat, another plate for cooked meats ... the same standard should apply for cutting raw and cooked meat products (i ... exercise portion control - the thicker the meat, the longer it takes to cook thoroughly ... keep a thermometer handy - judging whether or not meat is cooked thoroughly enough shouldn`t be done just by examining its inner color ... department of health advises that chicken should be cooked to at least 165 degrees, hamburger to 160 degrees, pork to 150 degrees and hot dogs to at least 140 degrees ... steak should be cooked to 145 degrees for medium rare and 160 degrees for medium

... danisco has developed a new series of ingredients for processed meat products that it claims can help improve yield and cut costs in production whilst maintaining quality ... the denmark based company said its grindsted meatline stabiliser systems give cooked, emulsified, ground and restructured meats a “satisfying flavour and texture and good slice-ability” ... it also helps to turn meat trimmings into “high-value” whole muscle medallions, and ground meat can be turned into burgers or nuggets ... jesper kampp, meat group manager, said: “meat is probably the most expensive raw material used in food ... “the stabiliser systems are for use in cooked meat (such as ham) and emulsified meat (such as franfurters) to optimise texture and juiciness and minimise costs ... ” texture and water bind texture and water binding are crucial in all meat products and achieving the right structure is a challenge for food manufacturers ... for example, when slicing meat, if it is too brittle it will break ... there is also a benefit to consumer appeal because the stabilisers can help reduce the amount of water that meat expels during its shelf life ... they really want the meat to stay fresh and appealing ... ” one example of the stabiliser products is meatline 3451, which kampp said can be used for emulsifying meat products where you can also reduce fat content ... ” cost cutting package alongside the meatline, danisco is also highlighting some previously launched products for meat that also have cost saving potential ... and danisco said it is also experiencing growing demand for texel natured, a range of meat cultures that are a natural alternative to nitrite salts in cured cooked meats and sausages, offering a clean label

... in processed meat products, for example, salt is involved in activating proteins to increase water-binding activity, improves the binding and textural properties of proteins, helps with the formation of stable batters with fat, and also extends shelf-life with its anti-microbacterial effects ... study details the purac study formulated six cooked meat products with differing levels of sodium chloride and the purasal ingredient, including a normal salt product, salt reduction by 20 and 40 per cent with 2 or 3 per cent purasal, or 40 per cent salt reduction and no added purasal ... the meats were subsequently exposed to two lactobacillus sakei strains and a leuconostoc mesenteroides strain, all of which are linked to meat spoilage ... for the meat formulated to contain 40 per cent less salt, but with no other added ingredients, the shelf-life was decreased by about four days, said the researchers ... “in addition, the processed meat products with the reduced salt containing purasal opti ... source: international journal of food science and technology 2009, volume 44, pages 337-341 "reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability" authors: f

... a new study claims a combination of potassium lactate and sodium diacetate can reduce salt intake from cooked meat products without affecting microbial stability ... objective the objective of the study by belgian researchers, which was published in the international journal of food science and technology , was to determine the combined effect of lowering the salt content and adding a mixture of potassium lactate and sodium diacetate on the shelf life of a sliced and pre-packaged model cooked meat product that had been manufactured on a semi industrial scale ... according to the authors, lactic acid bacteria (lab) are the bacteria that are responsible for the spoilage of refrigerated cooked meat products under vacuum and modified atmosphere, and as a result, the shelf life evaluation of the product used in the study comprised a challenge test employing a lab cocktail ... the researchers said that the model cooked meat product was an imitation of cooked ham as it had a similar recipe ... form pd 4 - a potassium lactate and sodium diacetate mixture supplied by purac biochem – were added to the model meat product, which was then sliced to a thickness level of two to three mm, inoculated with the spoilage organisms, and packaged under a modified atmosphere ... results the authors said they found that the use of the lactate/diacetate mixture enabled a 40 per cent reduction of the salt content in the cooked meat ... moreover, they said that in spite of the reduced salt content, the shelf life was significantly increased, and the processed meat products were also acceptable from a sensory point of view ... source: international journal of food science and technology, vol 44, issue 2 published online ahead of print title: reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability authors: f