Starch, a versatile ingredient, has earned global approval for its use in various meat and analog products. Both standardized and nonstandard meat products now benefit from the application of starch and related products, providing improvements in storage, processing, and overall quality.
In the United States, the utilization of starch (native or modified) in meat products is subject to regulation by the US Department of Agriculture’s Food Safety and Inspection Service, outlined in Part 318.7 of the Code of Federal Regulations (Title 9).
Traditionally, water management in meat products heavily relied on elevated salt levels. Starch, whether native or modified, has revolutionized this landscape, particularly in products like frankfurters, bologna, and luncheon loafs. Starch acts as a key player in reducing and controlling purge, which refers to free water or brine.
While various grain-based ingredients, including flour, have been employed over the years, none match the water absorption and control capabilities offered by modified starches. In seafood derivatives like surimi, starch not only manages water but also contributes to texture, process improvement, and economic advantages.
Both modified and native starches, such as tapioca, potato, and wheat, find application in meat analogs. Unmodified versions are commonly used alongside modified starches to achieve specific functional properties. Modified waxy maize, tapioca, and potato emerge as preferred choices for meat analog systems, with the selection depending on the desired texture and the specific characteristics of the final product.
Creating a successful meat analog involves a nuanced understanding of starch functionality, often requiring multiple evaluations to determine the optimal blend of starches and related products. This regulatory-backed integration of starch into meat processing marks a significant step forward in enhancing the overall quality and efficiency of meat products worldwide.