Market Survey (Bachelor's study)

1. Corned Beef
Hash
Anas Ejaz Shaikh
13FET1006

2. NUTRITIONAL INFORMATION
737g for Rs. 373
Shelf-life: 5 years On
proper storage conditions Corned Beef (cured with water, salt, sugar, sodium
tripolyphosphate, sodium erythorbate, hydrolyzed
soy and corn protein,sodium nitrite and spice
extractives), potatoes, onions, soy protein
concentrate
INGREDIENTS
MSG Free
No Artificial Colors
No Artificial Flavors

3. Curing Agent Role of the Agent
Sodium
Tripolyphosphate
Improved water holding capacity of meat and seafood
products
Denaturation of proteins prevention
Stabilising of the colour of the products
Improved texture of meat and seafood products
Sodium
Erythorbate
Increases rate of conversion of nitrite to nitric oxide, thus a
faster cure & retainment of pink colour
Anti-oxidant, Preservative & Flavour stabiliser
Prevents formation of carcinogenic nitrosamines
Hydrolysed soy &
corn protein
Flavour Enhancer (Umami)
Salt Slows down growth of micro-organisms (osmotic pressure)
Prevents rancidity by inhibiting oxidation
Sugar Growth of beneficial bacteria like Lactobacillus
Sodium Nitrite Characteristic pink colour
Spice Extractives Improve flavor
Improve emulsion stability
Improve fat binding & increase water binding.

4. Pre-cooking of the raw material in continuous cooking lines
Raw material enters the industrial plant
Separation Unit
(requires skill & experience)
Visible Connective and
Fatty Tissue
Lean Precooked Meat
Wet Curing : Contact with Curing
Agents (salt, sugar, spice
extractives, sodium nitrite)
Mincing operation
Heating operation of cured minced beef (corned beef) with
rehydrated potatoes & onions in oil
Canning & Heat Sterilization upto F-value of 12 Corned beef hash