Confectionery and snack food

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Dr. Tariq Mehmood
Phd food technology
MEAT BASED SNACK FOODS

2. MEAT BASED SNACK FOOD
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• Many sliceable meat products are used in
sandwiches, which may be regarded as snacks
• Romans used sausages, which were, and are, a
convenient means of transporting and consuming
meat
• Dried salted and smoked meat such as biltong
(cured meat) has been an established means of
storing and transporting meat under rugged
(rough) conditions

3. SALAMI
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• This group of meat products covers a wide range
of fermented meat sausages, which can be
uncooked or cooked, smoked or not smoked
• Most of the types are usually sliced and consumed
with bread, several brands of mini-salami that can
be eaten directly from the pack or stick have been
developed

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• Most salami are made from beef, goat
• The hard-dried varieties usually with the pH
below 5 and water activity of 0.82-0.86%, keep
for many months without refrigeration
• The semi dry types, sometimes called summer
sausages , with moisture of 30-60%, keep only for
weeks

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• If either the water activity is below 0.85%, or the
pH is less than 5 protection against development
of Staphylococcal enterotoxin is obtained
• Reduction of pH also reducing the water holding
capacity of the meat and thereby facilitate drying
of the salami
• The early stage of fermentation is critical, the aim
being to reduce the pH quickly before pathogenic
bacteria such as Salmonella and Staphylococcus
aureus can become established

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• The lactic acid also imparts a characteristic tangy flavor
• The use of poultry meat would, owing to its frequent
contamination by Salmonella species, be expected to
introduce a considerable risk
• Temperature provided to be most important in the control
of Staphylococcus aureus growth, whereas rapid
acidulation was found to be the main factor controlling
proliferation of Staphylococcus typhimurium and
naturally occurring Salmonella species

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• About 33% fat is usually added as coarsely
chopped and added to the ground lean
• The fat content is necessary to limit the amount of
dehydration required to achieve the target of water
activity value and also to impart the right texture
and mouth feel to the products
• Sodium chloride at 3-5%, about 0.05% potassium
or sodium nitrate, and 0.01-0.015% sodium nitrite
are also added, together with 0.5-1% sugar

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• The sugar encourages rapid lactic fermentation and
lowering of the pH
• Other additives may be pepper, garlic other
seasonings, paprika, monosodium glutamate, and
sometimes glucono-delta-lactone
• Starter culture usually mixture of Pedicococcus and
Staphylococcus carnosus and Lactobacillus
plantarum, are sometime added, but traditionally the
natural flora of the meat is allow to read out the
course of fermentation

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• The initial fermentation procedure are typically 4-
9 days at 68-90 oF and 85-95% RH
• The time is reduced to 18-72 hours if a starter
culture has been used
• Yeast and molds are particularly of Penicillium
and Aspergillus species, may grow on the surface
during the drying phase and introduce flavor
characteristic of the salami type involved

10. BEEF JERKY
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• The name jerky is probably a deviation of south
American ‘‘charqui ’’ or ‘‘charki’’ which was
smoked and sun-dried strips of beef
• The modern form of jerky is much more palatable
• It is produced either from whole muscles or from
ground meat
• A variety of systems are used to produce the
various forms of jerky

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• There are two primary methods available for dealing
with whole muscle beef, both of which start from beef
round that has necessarily to be deboned and defatted
and with sinew (tendons) and connective tissue
removed before any further treatment
1. The first method depend upon starting with the
customary method of curing hams- i.e. treating the
raw mat with curing solution
• Following the treatment the meat is enclosed within a
waterproof casing, is cooked to an internal
temperature of at least 150 oF before cooling the
slicing into thin disks

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2. The second method starting with the deboned,
defatted and desinewed (tendon less) beef round,
commencing with slicing the beef into strips 1/10-
1/8 inch thick and 0.8-1 inch wide, preferably
aligned with the direction of the muscle fibers
• Then comes not only curing, but marinating
(soaking) with Soya sauces, lemon juice, pepper
and garlic added to the curing solution in which
the slices of beef are immersed for several hours

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• After draining , the slices are dried at a quiet low
heat for 5-6 hours
• Jerky doesn't undergo fermentation like salami
• Hence there is virtually no pH reduction
• The water activity must therefore be lower than
that necessary for acid fermented products

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• The absence of tangy acid flavor, however,
appeals to younger consumer especially, who tend
to dislike the acid flavor of salami products
• Because in the manufacture of jerky the meat is
very significantly defatted, more water has to be
dried off than with the high fat product such as
salami

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• Jerky is still rather tough, especially the whole
muscle type and perhaps the judicious use of
tenderizing enzyme such as papain might be
beneficial
• However, the use of such enzymes would require
careful control and can sometimes give a bitter
flavor
• The use of polyphosphates in the cure has some
tenderizing effect, but it would slow down the
drying rate owing to its water holding effect

16. MEAT PIES
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• Small meat pies that can be eaten out of the hand are
of two types:
• Solid-filled, usually cured meat and eaten cold, or the
minced meat and gravy type, which are usually
reheated before consumption but can be eaten cold
• The base pastry of the meat and gravy type pie is
usually short crust, but the lid is mostly puff

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• Solid pies are likely to have short crust pastry in
both base and lid
• The short curst pastry is usually made by hot
water method in which boiling water is added to
the crumbed flour, shorting and salt mixture
• In the preparation of the cold eating solid-fill pies
the meat is mixed with the salt ,seasoning, cereal,
water and optionally sodium nitrite
• During mixing, salt-soluble proteins are brought
to the surface of the meat and help to bind the
mixed when cooked

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• After partial cooling, the pies are jellied by pouring a
gel of gelatine, agar, salt and stock or water through a
small hole punctured in a lid
• The pies must then be quickly cooled to 4 oC
• The jelly solution must be kept above pasteurizing
temperature until injected into the pies

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• The major cause of shortening of the pastry shelf
life was due to migration of moisture from the pie
content to the crisp outer zone of the pastry shell
• Moisture movement was retarded by lowering the
storage temperature and became almost nil at -
4 oF (-20 oC)
• Boiling water pastes showed a much greater
resistance to softening than cold water pastes;

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• Resistance was further increased by using high fat
or low water levels in the pastry recipe
• High protein flour also increased pastry firmness
throughout shelf life and some advantage accrued
if the pies were cooled to 41 oF before jelling
• Meat and gravy pies are filled with precooked
meat and gravy mix before lidding and baking

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• In addition to beef, veal (meat from calf) and
mutton/lamb, poultry meats, venison and other
games are popular
• Onion, mushroom, and other vegetables may be
included in the filling

22. STAKE
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• This is the form of cooked seasoned meat on a
stick or skewer (wooden or metal rod), the whole
being served in a piquant sauces (spicy sauces),
usually containing soya sauce and chopped
peanuts
• Stake is an Indonesian snack and is basically a
shish kebab with an oriental character

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• Machines are available for inserting the meat
portions automatically onto the sticks
• Machine portions the meat, insert in to the sticks
and conveyed the sticks to the fryer
• Although this product involves the
accompaniment (additional) of a sauces and
therefore the use of plate, the meat is impaled
(put) on a stick for eating as ‘‘finger food’’ and
therefore can be defined as a snack food

24. PICKLED SNACKS
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• Sausages, tongue, eggs, fish chunks, and similar
food pieces are offered preserved in vinegar
pickle and packed in large glass jars for
dispensing (supply) in individual portions in
tavern (bar), etc.
• Pickled sausage pies are also being packed in
sealed pouches for sale over the counter

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