Special Meat Binder vs Encapsulated Citric Acid
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YooperDog said in Special Meat Binder vs Encapsulated Citric Acid:
Dr_Pain Yowser!!! It was like I was back in chemistry class and I understood the words.
Don’t you wish you could back in time and go through those classes again knowing what you know now?!?
Dr_Pain A new focus and a wealth of experience puts a whole new spin on learning. Before I had to take the classes now I can take the courses that I actually have an interest in. And if I am paying for the course the instructor better bring their A-game.
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Would it be safe to say that these two additives have their effect on meat at different times during processing?
Wondering if phosphates impact protein extraction and water binding during mixing prior to cooking and ECA does it’s thing during thermal processing.processhead said in Special Meat Binder vs Encapsulated Citric Acid:
Would it be safe to say that these two additives have their effect on meat at different times during processing?
Wondering if phosphates impact protein extraction and water binding during mixing prior to cooking and ECA does it’s thing during thermal processing.That was my understanding also when reading into it.
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YooperDog isn’t it funny that the stuff we didn’t pay real attention to in school, actually meant something. Who would have thought so much science went into making sausage.
“You never really die until you end up on the wall at a Cracker Barrel”
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YooperDog isn’t it funny that the stuff we didn’t pay real attention to in school, actually meant something. Who would have thought so much science went into making sausage.
GWG8541 said in Special Meat Binder vs Encapsulated Citric Acid:
YooperDog isn’t it funny that the stuff we didn’t pay real attention to in school, actually meant something. Who would have thought so much science went into making sausage.
“Why the heck am I studying that!?!?! I’ll never use it in real life!!” ROFL!
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Hey guys, sorry this one somehow initially slipped by me and JohnG5 and then we did answer a question on it on one of the livestreams so I didn’t think to come back and provide a more detailed answer. Personally, I don’t think it can be answered much better than Dr_Pain did and I am certainly not going to try to poke holes in what he said as he is obviously knowledgable on the subject.
We are contacting a few university meat departments to have their professors on as Meatgistics Podcast guests and a further explanation of this will absolutely be on there. AS well as the |Encapsulated-Citric-Acid question someone asked a few weeks back about how ECA keeps the meat “safe” while in the danger zone if it doesn’t melt fully until 130°. I believe the answer to that is enough of it is released earlier that it creates enough of an acidic environment to prevent the microbes from being able to reproduce. The cells can’t let anything in through their cell walls so they can’t “feed” and die off. BUT I have read an interesting article that claims that isn’t the case. Anyway, long story short, awesome job by Claude and we will do better at getting to the sciency ones sooner!
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