In this section:
Marketability Applications Chopped Steak Roast Process Processing Steps Expected Shelf Life
Definition: Flaked and formed oven ready roast, from the source specific sub-primals conveniently prepared for quicker cooking and consistent portions.
Ingredients: Beef, salt, onion, garlic, autolyzed yeast extract, spices.
Other source specific material (i.e. sirloin/round) may be used when formulating finished product. Blending various meat block combinations of 90's, 85's and 50/50 C/L (chemical lean) will achieve desired finished fat specification.
Using fresh chuck rolls, place product through a comitrol or hydroflaking machine. Size and shape of meat flakes will determine which size of head to use. For a coarser texture a larger flake is required and for a finer, tight, firm texture a smaller flake is required.
Ideal meat temperature range for flaking is -2°C to 2°C. This process may also be done using a meat grinder; however, the resulting texture would have a different consistency from using a comitrol or hydroflaking machine.
Assembly procedures:
Approximate raw formulation chemistry:
Expected shelf life of a chopped and formed roast would be 3 to 4 months in a retail freezer and up to 6 months in a holding freezer. For a fresh roast the shelf life would vary between 4 to 8 days depending on the packaging technology used and whether anti-oxidative hurdle technologies were used in the formulation.
The addition of sodium phosphate helps to extend shelf life by binding some of the moisture, helping to curb rancidity by slowing the oxidation process. To further extend shelf life the addition of other antioxidants/ tocopherols (i.e. vitamin E) could also be used.
The desired salt level for adequate binding and shelf life should be around 1% depending on your application for a fresh format.
Excerpt from Chapter 5, Section 5.4.2 of the Meat Hygiene Manual of Procedures
Interpretation of laboratory test results. Figures represent estimated number of organisms per gram.
n = number of subsamples tested c = number of subsamples which may exceed the number of bacteria indicated under m. m = number of bacteria which should not be exceeded by more than c subsamples M = Max. number of bacteria which should not be exceeded in any one subsample NA = not applicable TAC = total aerobic count
The above values are maximum retail levels. At the producer level fresh product should have a TAC one log lower and there should be no S. aureus or E. coli on heated products.
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