Course:FNH200/2011w Team10 ColdCutMeats

Overview: Cold cuts are defined according to how they are processed. There are various preservation methods and additives that are commonly used in cold cuts. Nitrite being one of the most important preservatives is looked at in particular. The health affects and concerns associated with the consumption of cold cuts are also discussed.

INTRODUCTION

Deli meats contribute to connivence in many households. Busy parents often rely on deli meats to make pack lunches for themselves and their kids. In 2005, Canadians purchased more than $209 million in pre-packaged sliced meats, seven percent higher than in 2004(Gazette, 2008).

What defines a Cold-Cut

Cold cuts, known as luncheon meats, cooked meats, sandwich meats, sliced meats, and cold meats, have become very popular in many places. They are made in large quantities and ergo usually more affordable than other meat products. The phrase “cold cuts” is also concisely defined as “cooked meats sliced and served cold” by the Collins dictionary(Collins, 2011); however, today’s cold cut have been developed by food scientists into numerous categories.

Types of Cold-Cuts

There are three different types of cold cuts: whole cuts, sectioned and formed meat products, and processed meats(Lampert, 2006). Whole cuts, self-explanatory, can be a more expensive cold cuts. They are cooked, seasoned, flavored, sliced meat or poultry products. Sectioned and formed meat products are treated differently during the process; they are restructured meats. The meat proteins are extracted to produce this type of cold cuts; however, another method is adding non-meat proteins. Myosin is the major kind of protein that is extracted and used to produce sectioned and formed meat products. Different kind of ingredients, which include meat and non-meat ingredients, are then packed and cooked, and therefore coagulated and shaped into different forms. Processed meats, also known as sausages, are the major kind of cold cuts recognized and consumed by the general public. One interesting fact is that almost 15% of all meat produced in the United States is to be made into this type of cold cuts. To manufacture processed meats, any type of meat will be cut, chopped, flavored and formed into a symmetrical shape. Two types of sausages are produced differently. One method is to grind meat into very fine particles and let emulsion form; examples are hot dogs, bologna, and Vienna sausages. Another method is to chop meat in to bigger pieces, and they typically are coarser grinds(Lampert, 2006).

Pre-packaged vs. behind the counter

Cold Cuts

Many customers prefer fresh cut meats due to a difference in flavor and also due to the ability to specify the thickness of the slices. Vacuum sealed packaging used for prepackaged meats has a durable life date. It is advised that deli meats be consumed within three to five days after opening, but unopened packages can be frozen up to three months. If meat in an unopened package appears to sticky, it can be an indication of deterioration. The meat will eventually turn slimy, and produce a change in odour and colour(Gazette, 2008).

Different Type of Additives

Most commonly used additives in deli meats(Gazette, 2008):

• Carrageenan - Thickening agent and binding agent found in seaweed.

• Dextrose - Sweetening agent used to balance out salty flavour

• Monosodium Glutamate - Added to bring flavour

• Sodium Chloride - Added as a preservative and for flavouring

• Sodium Phosphate - Holds moisture and protects flavor

• Sodium Nitrite - Acts a preservative, color stabilizer, prevents the growth of botulism causing bacteria,

• Sodium Erythorbate - A refined food-grade chemical made from sugar. Used for fixing color.

PRESERVATION METHODS

Methods

Method	Description
Addition of Sodium Nitrite	Helps prevent the growth of Clostridium botulinum, which can cause botulism in humans. Nitrites combine with amines naturally present in meat to form carcinogenic N-nitroso compounds during the cooking process.
Addition of Juices	Boneless poultry products containing solutions can be labeled similarly to the PFF language for cured pork products, that is "Cured Chicken and Water Product X percent of Weight is Added Ingredients."
Addition of BHT, BHA and Vitamin E	Function as antioxidants to maintain the appeal and quality of the meat products by retarding rancidity in fats, sausages, and dried meats.
Drying	Reduces the water activity of the meat and reduces the risk of microbial growth
Fermentation	Add a taste element. Furthermore, the lactic acid produced by the fermentation provides the sausage with an additional weapon against spoilage. Cured sausage without this step is about analogous to beer without alcohol.
Smoking	The smoking adds droplets of chemicals such as carbolic acids, ketoses, phenols and others that condense out on the meat surface. some of these chemicals are absorbed by the meat and function as salts. The chemicals not only add smoky flavor to the meat, but also prevent the formation of bacteria and other micro organisms that cause the food decay.

Use of Salt

Salt can be used on raw meat to lower the pH and increase the water retention capacity of the protein. Some proteins are said to solubilize and can be used as emulsions to help the cohesion of ground products and the cooked products. (Agriculture and Agri-Food Canada, 2009) However, in the case of 5% salt presence in the water can denature the proteins and lose their properties. Longer maturation times can improve salt fixation on proteins. Depending on the grain size, pureness, and the absence of calcium and/or magnesium in the water can affect the dissolution speed of salt. (Agriculture and Agri-Food Canada, 2009) The salt penetrates the meat by osmosis. Penetration speed varies through the amount of fat on the surface, salt concentration, and temperature. (Agriculture and Agri-Food Canada, 2009) Salt tenderizes the meat by increasing the water retention capacity thus in emulsified products, salt separates the myofibril proteins and enhance their ability to emulsify fat. (Agriculture and Agri-Food Canada, 2009) However, as salt is not soluble in fat, it is recommended not to pre-salt meat fat as it can oxidize. Some meat products, such as dried fermented meats, oxidize faster than others. The alternative source of salt is phosphates, nitrites, and other binding agents that can act as salt.

Sodium content

Sodium Chloride (otherwise known as table salt) is also found at high levels in cold cuts. It functions as a preservative as well as a flavour enhancer. The concern with increased intake of sodium is that it can have an adverse effect on high blood pressure, cardiovasuclar events, stroke and myocardial infarction(Wood. 2011). An article in the Montreal Gazette found that: “Cadet brand cooked ham loaf contain a whopping 1210 mg of sodium - 50 per cent of the daily limit”(Gazette. 2008).

Curing

Today, most of deli meats are treated first by getting it finely chopped or emulsified and form into loaves or baked meats. There are two specialized curing methods. Wet curing is done by soaking the meat or injecting the meat with salt brine or a pickling solution. (Zweig-Vandenegel, 2012) Most sausages, corned beefs, pastramis, and hams are treated with wet curing method. Dry curing is another popular method of curing meats. (Zweig-Vandenegel, 2012) Spreading salts and seasoning on top of the meats and air-drying the meats by hanging them for a period of time. Examples of dry cured meats are prosciutto, hard salami, and dried beef. Poultry deli meats are usually cured through applying heat in an oven or by steaming. (Zweig-Vandenegel, 2012) Some poultry meats are smoked with honey.

Prosciutto

The Functionality of Nitrites

Nitrites were found to greatly influence spore growth and production of the botulinum toxin by clostridium botulinum. The researchers conducted experiments with varying temperatures, inoculation levels and nitrite levels(Chistiansen. 1937). The most important finding in this study was a threshold for which botulinum toxin was found in meat products, “toxin was detected in samples with 400 but not with 500 mcg of nitrite per g of the product”- this is compelling evidence that nitrite levels are a determining factor in the growth and control of clostridium botulinum in meat products(Chistiansen, 1937).

Another study that was conducted postulated the potential mechanism of how nitrites inhibit the growth of clostridium botulinum in the meat product: “Vegetative cells of Clostridium botulinum were shown to contain iron-sulfur proteins that react with added nitrite to form iron-nitric oxide complexes, with resultant destruction of the iron-sulfur cluster. Inactivation of iron-sulfur enzymes (especially ferredoxin) by binding of nitric oxide would almost certainly inhibit growth, and thus is probably the mechanism of botulinal inhibition by nitrite in foods.”(Reddy, 1983)

Nitrites can also be important in mediating antimicrobial action in the gut. In a study on the effects of exogenous nitrites in the stomach, they found that exogenous nitrates increase the body’s production of endogenous nitrites that are then secreted into the gastrointestinal tract(Dykhusien. 1996). These exogenous and endogenous nitrites react with stomach acid, forming acidified nitrites as well as nitrosamines, which in turn exert an antimicrobial effect on any ingested pathogens(Dykhusien. 1996).

Standards in the Use of Nitrites

Nitrates and Nitrites are the key preservative component of cold-cut meat products. Their effects on the meat and the human body are the focus of much current research.

Nitrates can be toxic in high amounts for animals, including humans. a 65kg person can would consume at least 4.615g to result in death. fresh meat contains 0.4-0.5 mg nitrite per kg and 4-7mg per kg of cold cuts. In the curing of meat products other than side bacon, the maximum input level of sodium nitrite salts is 200 ppm. No nitrate allowed.In the curing of side bacon (bellies), the maximum input level of sodium nitrite salts is 120 ppm. No nitrate allowed. In the production of slow cured meat products, sodium nitrate salt at a maximum input level of 200 ppm, may be used in addition to the nitrite salts (200 ppm).

HEALTH EFFECTS OF PRESERVATIVES

Pregnancy

• Exposure during pregnancy can cause a host of issues for the mother, most relating to inefficient transfer of oxygen from the mother to the fetus (ie. anemia, premature labour, or preeclampsia)(ATSDR, 2007). There are been recent data linking the ingestion of nitrites to birth defects; although a cause and effect relationship cannot be established.(ATSDR, 2007)

Infancy

• Infants are unusually susceptible to the oxygen problems caused by nitrites. Nitrites can chemically modify the structure of hemoglobin in the infants blood, reducing its capacity to carry oxygen to tissues in the body(Spiejers, 2008). This results in problems such as oxygen deprivation, cyanosis, and death. Between 1945 and 1970 there were over 2000 reported cases of this oxygen deprivation syndrome reported (methemoglobinemia) with 10% of the cases resulting in death(ATSDR, 2007).

Carcinogenicity

• When nitrites are exposed to extreme environments (such as: stomach acid or high heat associated with cooking), reactions can with amino acids can result, causing compounds called nitrosamines(Rostkowska, 1998). These nitrosamines can cause free radicals, which can damage DNA and increase a persons risk for cancer(ATSDR, 2007). A Study in Sweden found that people who consumed 3 ounces or more of processed meats on a daily basis had a 15% higher incidence of stomach cancer then those who consumes 2 ounces or less(Gazette, 2008).

R2NH (amines) + NaNO2 (sodium nitrite) → R2N-N=O (nitrosamine)

Avoidance of Nitrites

Nitrite has many important functions in cold cuts that include preservation, color stabilization, and controlling botulism causing bacteria. As mentioned before , there is a risk of nitrites producing nitrosamines which are carcinogenic . There has been a considerable amount of research and spending towards searching a safer alternative to nitrite. People who wish to avoid nitrites can choose artisanal cured meats which are more expensive but lack nitrites. Italian prosciutto is a nitrite-free product which is air-dried and cured with salts and spices. There are also some low-salt and low-fat varieties available (Gazette, 2008).

Conclusion

The use of colds-cuts is extremely prevalent in Canada today. We consume these foods in the form of luncheon meats, cooked meats, sandwich meats, sliced meats, cold meats and others. These products are susceptible to contamination and degradation by bacteria. To maintain the integrity of these products, and protect our own health, we have developed a variety of processing methods. These processing methods include smoking, drying, salting and the addition of nitrites etc. The addition of nitrites is a controversial topic as they offer us many benefits in their use, but they also can cause some concerning health effects: these effects can range from cancer, harm to infants and pregnancy complications. As a society, we will have to continue using nitrites to preserve our food as they offer us more protection than their harmful effects. It is crucial that we continue to invest money and time into the development of safe food additives for the future.

References

Agency for Toxic Substances and Disease Registry. (2007). Nitrate/Nitrite toxicity what are the physiological effects of exposure to nitrates/nitrites. Retrieved from: http://www.atsdr.cdc.gov/csem/csem.asp?csem=9&po=8

Agriculture and Agri-Food Canada. (2009). Reformulation of Products to Reduce Sodium: Salt Reduction Guide for the Food Industry. Retrieved from http://www.foodtechcanada.ca/siteimages/Salt%20reduction%20guide%20for%20the%20food%20industry.pdf

British barbeque.(feb, 2006) . making sausage at home http://www.oscarenterprises.f2s.com/sausage_makeing.html

Christriansen, L. (1973).Effect of nitrite and nitrate on toxin production by clostridium botulinum and on nitrosamine formation in perishable canned comminuted cured meat. Applied Microbiology. 25. 3. 357-362. Retrieved from: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC380811/pdf/applmicro00055-0053.pdf

Collins. “cold cuts.” Collins Dictionary. 2011. http://www.collinsdictionary.com/dictionary/english/cold-cuts (18 Mar. 2012).

Dykhusien, R. (1996). Antimicrobial effect of acidified nitrate on gut pathogens: importance of dietary nitrate in host defense. Antimicrobial agent and chemotherapy. p. 1422–1425. Retrieved from: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC163343/pdf/401422.pdf/

Export requirements for Canada (March 20, 2012)http://www.fsis.usda.gov/regulations/Canada_Requirements/index.asp

Lampert, Phil. (December 27, 2006). The Five Things You Need To Know...About Deli Meats(Cold Cuts). Retrieved March 18, 2012, from http://www.supermarketguru.com/index.cfm/go/sg.viewArticle/articleId/1471

Reddy, D. (1983). Nitrite inhibition of Clostridium botulinum: electron spin resonance detection of iron-nitric oxide complexes. Science. Vol. 221 no. 4612 pp. 769-770. Retrieved from: http://www.sciencemag.org/content/221/4612/769.short

Rostkowska, K. (1998). Formation and metabolism of N-Nitrosamines. Polish Journal of Environmental Studies Vol. 7, No. 6 (1998), 321-325. Retrieved from: http://www.pjoes.com/pdf/7.6/321-325.pdf

Spiejers, G. (2008). WHO food additive series: nitrate (and potential endogenous formation of nitroso like compounds). Section Public Health of the Centre for Substances & Risk Assessment, National Institute of Public Health and Environmental Protection. Retrieved from: http://www.inchem.org/documents/jecfa/jecmono/v50je06.htm#1.0

The Gazette (Montreal). (2008) The cold Facts. Can West Media Works. August 8, 2008. Retrieved from: http://www.canada.com/montrealgazette/news/arts/story.html?id=d4daa8af-c178-4818-bb38-64a2471191bb

The History Of Cold Cuts. the history channel website. Retrieved March 18, 2012, from http://www.youtube.com/watch?v=XUojJE5u7WQ&feature=player_embedded

Wood, S. (2011). Sodium J-curve? High and low levels of sodium intake track with CV risk. Web MD. Retrieved from: http://www.theheart.org/article/1316609.do

Zweig- Vandenengel, Lisa. (2012). Deli Meats. Retrieved from http://www.foodnetwork.ca/guides/stpatricks-day/deli-meats/8250/story.html