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A. U.S. DELI MEAT, SAUSAGE & POULTRY
America is a nation of immigrants and we take many of our
food customs and traditions from our European ancestry. The
first immigrants who settled in America brought with them not
only a taste for the foods of their homeland, but the expertise
to make them. Germans, Italians, Scandinavians, French, Polish,
and a score of others brought their knowledge of curing meats
and sausages to their new homelands in America. At a time
prior to the advent of refrigeration, the art of preserving and
curing meat was a very important one.
In ancient times, certain cured meats and sausages could only be
produced in certain regions. You had to have the right natural
balance of temperature and humidity to successfully control the
curing process. Today, the combination of art and science has
made cured meat and sausage production more widely available
and consistent top quality.
Today, deli meats are
the single most
popular item sold in
the deli. They account
for about one-third of
all deli sales, or one
out of every three
items customers buy in
the deli. For time
conscious customers, deli meats are the perfect choice. One
reason deli meats, poultry, and sausages are so popular is that,
with few exceptions, they require no cooking and are ready to
eat. Most have already been prepared or processed by the
manufacturer. They are also versatile. Deli meats make great
snacks and appetizers as well as easy lunches and dinners.
1. Deli Meat,
Sausage, &
Poultry
Processing
2. Ham & Pork
Products
3. Deli Beef
4. Poultry Deli
Turkey & Chicken
5. Deli Sausages
6. Luncheon
Meats
A. U.S. Deli Meat,
Sausage & Poultry
B. U.S. Deli Cheese
C. Sandwiches: When
Deli Meats &
Cheeses Come
Together
USDEC-USAPEEC-USMEF
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U.S. Deli Meat & Poultry Production Standards Beef, pork and poultry products are
subject to one of the most rigorous inspection and food safety systems in the world.
Food safety management systems in the United States are science-based and are
implemented to minimize food safety risks. For over a decade the U.S. meat industry
has followed a scientifically based regulatory program called the Pathogen
Reduction - Hazard Analysis Critical Control Point Final Rule administered by the U.S.
Department of Agriculture Food Safety and Inspection Service. This rule mandates
the use of Hazard Analysis and Critical Control Points (HACCP) Principles in managing
food safety. The seven principles of HACCP are widely recognized by scientific
authorities and international health organizations as the most effective means for
achieving the highest food safety standards. These HACCP-based systems are used
extensively in the United States to produce safe and wholesome meat products for
the world market.
The national food safety system involves several agencies of the Federal government,
packing companies and producers; all working in concert to ensure that U.S. meat and
poultry is safe and wholesome.
The Food Safety and Inspection Service (FSIS) is responsible for meat and animal
inspection at the packing plant; the Animal and Plant Health Inspection Service
(APHIS) monitors and regulates animal health control; and the Food and Drug
Administration (FDA) approves and regulates the use of animal health products. At
the packing plant level, each animal is inspected twice by FSIS. The first inspection is
of the live animal and the second inspection is of the carcass and internal organs to
ensure U.S. wholesome products.
USDEC-USAPEEC-USMEF
1. DELI MEAT, SAUSAGE & POULTRY PROCESSING
Different varieties of deli meats and poultry are processed in different ways. They are
always cooked and can also be cured or smoked. Often, to produce the right flavor
and texture, a combination of these processes is used. Here is a description of what
each process involves.
Curing Curing refers to an age-old method of processing raw meats using salt or a
salt solution. Curing is used to preserve foods and to bring out their full flavors.
Meats can be dry cured or wet cured.
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CURING METHODS
Wet Cured Soaked or injected with a salt brine or pickling solution, then kept
in a temperature-controlled room for several days. Most hams and
sausages, as well as pastrami and corned beef, are wet cured.
Dry Cured Coated with dry salts and seasonings, and kept in appropriate
humidity and temperature controlled rooms; or hung and air dried
for a much longer period. Examples of dry cured meats include
Prosciutto, Country Hams, and Dried Beef. Sausages include firm
and hard sausages like Genoa or Hard Salami.
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Curing Ingredients The ingredients used in the curing process depend on the type of
meat being made. Most of the ingredients used today have been around for
centuries. A few have been added by modern technology for product safety. All
ingredients are thoroughly tested and approved for use by the federal government.
Typical ingredients used in the curing process of various deli meats, poultry, and
sausages include:
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CURING INGREDIENTS
Table Salt (Sodium chloride) Used for flavor, texture, and to prevent spoilage.
Spices (Various types) Used for flavor some of the spices include allspice,
nutmeg, cardamom, cloves, garlic, pepper, paprika, and other herbs.
Vitamin C (Ascorbic acid or Sodium Erythorbate) Used to protect and stabilize
meat color; also accelerates the curing process.
Sodium Phosphate (phosphates or alkaline) Used to retain moisture, keep meats
juicy and tender by enhancing the ability of myofibrillar protein to bind water
during heat processing and by assisting with solubilizing myofibrillar proteins.
Sugar (sucrose or dextrose) Used to enhance flavor and also used along with
acidifiers in the production of fermented products.
Sodium Nitrite (Natural substance) Used in tiny amounts to prevent the growth
of bacteria that produce food poisons. Nitrites are the actual curing agent used
during processing. Besides its role as a stabilizer of color and flavor, nitrite
imparts a preservative effect in meat products. Nitrite occurs naturally in many
plants and foods, including broccoli. It is also produced by the human body.
USDEC-USAPEEC-USMEF
Smoke Another method of processing meat that has been used for centuries is
smoking. Since the dawn of recurred time, man has used open fires to cook meat.
For as long, he also has appreciated the flavor that wood smoke brings to the cooked
meat. Today, as then, smoked meat is popular. Hardwood from deciduous trees (trees
with leaves) are typically used. They include hickory, oak, applewood, mesquite, and
others. Softer coniferous woods (evergreens or trees with needles) are not used as
frequently, but are traditional in some meats. Some of the original Westphalian hams
were smoked in part using Juniper branches and Juniper berries. The various methods
of smoking meats, sausages, and poultry include:
Naturally Smoked Roasting or curing meat for a period of time in the presence of a
natural wood smoke.
Natural Smoke Flavor Adding a liquid or powdered smoke during the curing process.
Artificial Smoke Added Creating a smoked flavor using various chemicals.
Cooking Cooking was, of course, the very first method used to process and preserve
fresh meat. Since man discovered fire, hunks of meat were roasted over flames, or
eventually cooked in ovens. Today, the oven cooking is the most common cooking
method for deli meats.
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Aseptic Packaging Many meats,
especially beef and poultry, are sealed in
a bag, cooked, and then shipped in the
same bag. This cooking method greatly
extends the shelf-life of the meats since it
is not re-exposed to bacteria that cause
spoilage or discoloration. The two most
common cooking methods for deli meats
include:
Oven-Prepared Cooked in dry heat
either in a hot oven or in a
smokehouse.
Steamed or cooked Heated in the
presence of steam or cooked in water.
Many types of sausages and poultry
are cooked this way.
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COOKING METHODS FOR DELI MEATS
Dry Heat Methods
Relies on natural fat in meat products for lubrication
Generally used for more tender cuts of meat
No added liquid during cooking
Examples include:
Oven Roasting Broiling
Grilling Pan Frying
Moist Heat Methods
Relies on added liquid (water or broth) to transfer heat into meat products
Generally used for less tender cuts of meat
Added moisture and heat break down connective tissue
Examples include:
Braising Stewing
Pot Roasting Boiling
USDEC-USAPEEC-USMEF
USDEC-USAPEEC-USMEF
2. HAM & PORK PRODUCTS
Ham and other cuts of pork are important ingredients in many deli products including
cooked deli meats, cured meats, fresh sausages, dry sausages, and a vast array of
value-added products.
Pork Production Standards As with the
entire red meat sector, pork produced in
the United States is subject to one of the
most rigorous inspection and food safety
systems in the world. Food safety
management systems in the United
States are science-based and are
implemented to minimize food safety
risks. For over a decade the meat
industry has utilized Hazard Analysis and
Critical Control Point (HACCP) principles in managing food safety. The seven
principles of HACCP are widely recognized by scientific authorities and international
health organizations as the most effective means for achieving the highest food
safety standards. These HACCP-based systems are used extensively in the United
States to produce safe and wholesome meat products for the world market.
The national food safety system involves numerous agencies of the Federal
government, packing companies and producers; all working together to ensure that
U.S. meat is safe, and wholesome. The Food Safety and Inspection Service (FSIS) is
responsible for meat and animal inspection at the packing plant; the Animal and
Plant Health Inspection Service (APHIS) monitors and regulates animal health control;
the Food and Drug Administration (FDA) approves and regulates the use of animal
health products; and the Environmental Protection Agency (EPA) monitors the air,
water and soil surrounding the farms and plants. At the packing plant level, each
animal is inspected twice by FSIS. The first inspection is of the live animal and the
second inspection is of the carcass and internal organs to ensure wholesome products.
In addition, plant personnel conduct numerous microbiological tests to assure the
safety of the product.
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3-8
The Pork Quality Assurance Program (PQA) is a producer education program designed
to enhance the quality and safety of pork products sold to the worlds consumer. By
emphasizing sound management practices and maintaining accurate records, a strong
veterinarian/producer relationship and a quality assurance checklist, U.S. producers are
demonstrating their commitment to producing the safest, highest quality meat
products possible. Starting in 1998, many packers will only buy hogs from farms that
have achieved level III certification. Composed of ten good production practices, level
III assures that U.S. hogs are raised in a safe, healthy environment producing meat
without any violative residues.
Ham in the Deli Ham and Cheese is the most popular sandwich combination in the
world, and ham is one of the most popular deli meats in the world. There is a huge
number of hams to choose from with very different flavors, textures and applications.
Deli hams are also very versatile and can be sliced thicker for grilling or re-heated as
protein entres for breakfast or diner. Listed on the next page are some of the
various types of deli ham.
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3-9
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VARIOUS TYPES OF DELI HAM
Ham The term hamis defined as cured meat from the back leg of a pig. All
hams are cured. Deli hams are also cooked to make them fully prepared and
ready to eat.
Cooked Ham Cooked ham uses moist heat. (Cooked ham is also called boiled
ham. ) The texture is moist and the flavor is mild. Cooked ham is most often
sold sliced for sandwiches.
Baked Ham Baked ham is cooked to a higher internal temperature than
cooked ham. The texture is not as moist, but much more intensely flavored
than cooked ham.
Glazed Ham This type of ham is made by coating the outside with a sweet
glaze, such as honey, after curing and cooking. Cloves or other spices may also be
added. Glazed hams are tender and sweet.
Honey-Cured Ham These hams are made by adding honey to the solution
used to cure the ham. After curing, the ham is cooked. Its taste is sweet and it
is very tender.
Cooked/Smoked Ham The ham is often cooked in a smokehouse, which applies
the smoke during the cooking process. The texture is moist and the flavor is
mildly smoky. Other smoking methods include:
Naturally Smoked Roasting or curing meat for a period of time in the
presence of a natural wood smoke.
Natural Smoke Flavor Adding a liquid or powdered smoke during the
curing process.
Artificial Smoke Added Creating a smoked flavor using various chemicals.
USDEC-USAPEEC-USMEF
3-10
Specialty Cured Hams These are hams that have been treated or cured in some
special way to produce a unique or distinctive flavor. Some of the types available
include:
Whole Muscle Meats Ham is one of the
most popular of all deli muscle meats.
The term muscle is a name given to all
meats made from muscle tissue, not from
ground meat. Ham, beef, and poultry deli
meats are all referred to as muscle meats.
Whole Muscle Ham Refers to deli hams made from whole muscles. Some varieties
are made from one muscle and some combine several muscles together. They can be
sliced thick or thin but do not shave as well as restructured varieties.
Restructured Ham Restructured hams are made from smaller pieces of meat that
have been chopped and pressed together in the shape of a whole ham. Restructured
hams are used mostly for very thinly sliced or shaved meats. Their flavor is very moist
and delicious, especially when shaved.
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SPECIALTY CURED HAMS
Country Style Ham A southern tradition, this style is dry-cured with salt, spices
and long slow aging/drying. The taste is slightly salty, earthy, and spicy. It is
sliced for breakfast ham or shaved thin like prosciutto.
Prosciutto This Italian style ham is made by dry-curing whole hams with salt
and spices. For the curing process, they originally used whole hams with bone-in
and skin-on. Today it is also available boneless. This style of ham is shaved thin
and always cut across the grain of the meat.
Westphalian Ham This German style ham was originally cured and then smoked
with juniper twigs and Juniper berries over a beech-wood fire. The taste is very
distinctive. It is used for appetizers and a wide range of special dishes.
USDEC-USAPEEC-USMEF
Price Factors Deli hams can vary quite a bit in price. The cost differences are mainly
due to the way the ham is produced. The more labor needed to make the ham, the
more expensive it is likely to be. Hams may cost more if they are:
Made from whole muscles
More lean
Unique shape or hand shaped
Naturally smoked
Cured for long periods
Ham Labeling Definitions One of the
easiest ways to determine how a ham is
made is to read the product label.
According to U.S. federal regulations, hams
must be labeled in one of four ways:
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HAM LABELING
Ham Means no additional moisture was added to the ham. It can also mean
that more moisture was cooked out of the ham than added to it during
processing. The USDA definition of this product is that the Protein Fat Free
percentage is 20.5% or greater.
Ham With Natural Juices Means that these hams have retained the majority of
the juices they naturally possess. The USDA definition of this product is that the
Protein Fat Free percentage is 18.5% to 20.5%.
Ham, Water-Added Means that these hams have additional moisture added to
them. Most deli hams fall into this category. The USDA definition of this
product is that the Protein Fat Free percentage is 17.0% to 18.5%.
Ham & Water Product (X% of weight is added ingredient) Means that these hams
could have more moisture added than regular water-added hams. The X% of
added weight refers to the actual percent of ingredients listed in the cured with
statement on the label. Many popular deli hams fall into this category. The USDA
definition of this product is that the Protein Fat Free percentage is less than 17.0%.
USDEC-USAPEEC-USMEF
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Cured Pork Deli Products In addition to cured hams, many cured deli products utilize
other cuts of pork. Examples include:
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CURED PORK DELI PRODUCT EXAMPLES
Copocollo Also known as Hot Copocollo, this deli meat was originally made in
Italy from cured sow shoulder butts which are used for their dark red color and
higher fat content. Copocollo is traditionally spiced with different red peppers
including paprika which is sweet, and cayenne which is hot. Visible streaks of fat
are traditional in Copocollo. Leaner Copocollo are also made from pork leg.
Coppa Similar flavor to Copocollo but made in smaller shapes.
Pancetta Like bacon, Pancetta is made from cured pork bellies. Unlike bacon,
Pancetta is rolled into cylinders, and sliced in large round coins. Also, Pancetta is not
smoked like bacon. Pancetta is used as a deli meat and in a host of Italian recipes.
Genoa Sausage Also known as Genoa Salami, this sausage is made primarily with
pork and was originally made in Genoa, Italy. Genoas flavors are derived from a
subtle blend of spices and garlic, and long slow curing. In a good Genoa, no one
spice dominates the flavor. Traditional Genoa Salami is not smoked.
Sausages Many fresh and dry sausages are made using pork. Sausages are
described further in the Sub-Section 5, Deli Sausages.
USDEC-USAPEEC-USMEF
Prepared Deli Pork and Ham Products In addition to deli meats, pork producers have
responded to deli operators needs by developing a wide range of value-added products
for todays deli. Value-added is a term that is hard to define, but simply stated, it is
something that adds value to the final product.
Other value-added products for todays deli include a number of prepared items that are
ready to eat, ready to heat, or ready to use in your delis hot food program. Some
popular items include:
Pulled Pork
Barbecue Pork
Latin Barbecue Pork (Barbacoa)
Pre-Grilled Pork Chops
Grilled Ham Steaks
Pre-Cooked Bacon
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3. DELI BEEF
Beef is another popular meat sold in the deli. It is sometimes called cooked beef,
because it is usually prepared by cooking, rather than curing, the meat. In addition to
muscle meats, beef is also a key ingredient in many cured meats and sausages.
The U.S. beef industry is known,
worldwide, for the tender, flavorful,
grain-fed beef that it produces. Blessed
with an abundance of natural resources,
the United States has vast expanses of
open space for cattle grazing and rich
farmland for producing the feedgrains
that are vital ingredients in specialty
formulated feed rations for U.S. cattle. A
consumer-driven and responsive industry, the
U.S. beef industry continues to increase production efficiency, producing beef with
high quality attributes, thus satisfying consumers domestically and internationally.
There are nearly 900 federally inspected slaughter plants in the United States for
cattle. These plants harvest approximately 34 million cattle each year. Virtually all
U.S. beef is sold as boxed beef, with the U.S. packers and purveyors cutting whole
carcasses into either sub-primal or retail cuts. The size and structure of the U.S.
industry, in combination with the most advanced manufacturing technology in the
world and food safety controls, make it possible for buyers around the world to
purchase specific cuts of high-quality beef in large and small quantities at very
competitive prices.
The national food safety system involves numerous agencies of the Federal
government, packing companies and producers; all working together to ensure that
U.S. meat is safe, and wholesome. The Food Safety and Inspection Service (FSIS) is
responsible for meat and animal inspection at the packing plant; the Animal and
Plant Health Inspection Service (APHIS) monitors and regulates animal health control;
the Food and Drug Administration (FDA) approves and regulates the use of animal
health products; and the Environmental Protection Agency (EPA) monitors the air,
water and soil surrounding the farms and plants. At the packing plant level, each
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USDEC-USAPEEC-USMEF
animal is inspected twice by FSIS. The first inspection is of the live animal and the
second inspection is of the carcass and internal organs to ensure wholesome products.
In addition, plant personnel conduct numerous microbiological tests to assure the
safety of the product.
The U.S. beef industry has instituted a producer-initiated Beef Quality Assurance
(BQA) program that is focused on production practices that ultimately impact product
safety. Implementation of these programs demonstrates to consumers, both
domestically and internationally, that the U.S. beef industry is committed to produce
the safest and most wholesome products possible.
Deli Beef Beef is one of the most popular meats in the deli and available in a wide
array of styles and flavors. From Roast Beef to cured products like Pastrami or Corned
Beef they are equally popular sliced thin for sandwiches or thick as center of the plate
items. Listed below are some of the various types of beef deli meats.
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VARIOUS TYPES OF BEEF DELI MEATS
Whole Muscle Beef Whole muscle beef comes from one muscle. It is commonly
cut from the hind leg, called the round, and is most often made from any of
three round subprimals:
Eye of round
Top (inside) round
Flat or bottom round
The notable exception to using cuts of round for deli beef is the brisket. Beef
Brisket is traditionally used to make Corned Beef and Pastrami.
Restructured Beef Restructured beef is made from several large muscles chunks
which are bound together and molded to form one large meat cut. Various
compounds can be used such as sodium phosphate and sodium alginate to bind
the proteins.
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Cooking & Seasoning For cooking, the
beef is oven-prepared, using dry heat. To
add flavor to the meat, water and spices
are often added. These ingredients will
be listed on the label as Contains X
percent of flavoring solution. After
cooking, the beef is sometimes caramel-
coated for eye appeal. This process
produces a high quality product that is
very tender and flavorful.
Price Factors Deli beef can vary quite a bit in price. The cost differences are mainly due
to the way it is produced and the grade of beef used. Deli beef may cost more if it is:
Made from whole muscles
Made from a higher grade of beef (USDA Choice)
Contains less or no added solution
Naturally smoked
Specialty Beef Products Whether they are whole muscle or restructured, there are a
number of specialty deli beef products which include:
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USDEC-USAPEEC-USMEF
VARIOUS TYPES OF DELI BEEF
Smoked Beef All meats can be smoked in a variety of methods that are listed
below. For beef, the most typical method is produced by first cooking in an oven,
and then smoking in a smokehouse. The taste is mildly smoky, and the texture is
tender. The various methods of smoking beef include:
Naturally Smoked Roasting or curing meat for a period of time in the
presence of a natural wood smoke.
Natural Smoke Flavor Adding a liquid or powdered smoke during the
curing process.
Artificial Smoke Added Creating a smoked flavor using various chemicals.
continued on the next page
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VARIOUS TYPES OF DELI BEEF(CONTINUED)
Peppered Beef The beef is coated with ground pepper and then cooked. It has
a peppery flavor and is commonly used for sandwiches and meat platters in place
of cooked beef.
Pastrami Pastrami was originally made by dry-curing beef brisket with pepper
and garlic, then smoking it. The taste is salty, spicy and the texture is tender
and moist. It is used in hot pastrami sandwiches, and other deli sandwiches.
Corned Beef This style of beef brisket is a cured whole-muscle beef item. The
taste is salty, sweet, and spicy, while the texture is soft and moist. It is used for
Reuben sandwiches and other deli sandwiches.
Bologna Bologna is a cooked, cured sausage traditionally made with beef. The
meat is finely chopped or emulsified, cooked, smoked, and placed in an artificial
casing. The casing is removed before eating. Bologna is made in many different sizes.
Mortadella Mortadella is often referred to as Italian Bologna, and it is easily
recognized by its large shape, and distinct small pieces of fat that are
interspersed throughout the sausage. Traditional Mortadella also contains
pistachio nuts.
Beef Sausages Bologna, Hot Dogs, Summer Sausage, Hard Salami and other
deli sausages are also made from beef. These products are described further in
Sub-Section 5, Deli Sausages.
Prepared Deli Beef Products In addition to deli meats, beef producers have
responded to deli operators needs by developing a wide range of value-added
products for todays deli. Value-added is a term that is hard to define, but simply
stated, it is something that adds value to the final product. Pre-cooking deli meats is
one example of adding value. Other value-added products for todays deli include a
number of items that are ready to eat, ready to heat, or ready to use in your delis hot
food program.