VINEGAR

AND
SPICES
 Vinegar is added for
flavor but it also has some
antiseptic value. It aids in
promoting the shelf life of
the finished product. The
vinegar to be used should
have an acetic acid content
of 4.5% to 5.0%
 Vinegar makes an excellent base for a marinade
because of the acetic acid it contains.  It is this acid
which helps break down the tough fibers in the meat
but marinades don’t just tenderize they also add
flavor.
 A simple marinade would contain only vinegar but
other ingredients such as olive oil and herbs and
spices can also be added.  Apple cider vinegar is
very popular as a base and so are flavored  vinegars
such as red or white wine vinegar flavored with
tarragon and garlic.
 Popular cured meats are often cured with vinegar. For
example, chorizo is cured with vinegar before cooking.
It provides a lastability that cured meats require.
Vinegar also gives chorizo its unique acidic, umami
flavor.
Spices are aromatic vegetable substances
used for seasoning of food. Usually these
consist of leaves buds, flower, fruits and
seeds. These spices provide the flavoring
properties to their content of volatile oil,
while in some, flavor is due to the natural
blending of the flavors of a great number of
different components like alcohol, esters
phenols and their derivatives organic acid,
sulphur containing compounds, alcholoids ,
and resins.
 Examples of these spices are pepper, onion, garlic, paprika,
laurel, oregano, etc.
 • Herbs: parsley, cilantro, basil, rosemary, thyme, dill, bay
leaf
 • Spices: pepper, cinnamon bark, turmeric, cumin, paprika,
garlic powder
Binders, Fillers, and Emulsifiers
are intentional additives. These are
added for economical reasons and
they improve the finished product
characteristics such as texture,
appearance, slice ability and
plumpness. They also prevent
shrivelling and shrinking to a
certain extent.
 Binders are additives which when dissolved
bind meat particles together and hold moisture
during processing and or subsequent reheating.
Examples of these are dried skim milk, cereal
flour, starch, and carrot flour.
 Fillers are binders that contain water soluble
protein which serve as fillers for added weight.
Examples are cereal grains and textured
vegetables protein.
 Emulsifiers are binders that contain water
soluble proteins which aid in the emulsification
of ingredients. Example is dried whey.
 Ascorbic Acid hastens the color
production due to either a chemical
reaction with nitrate, producing more
nitric oxide or by reducing
metmyoglobin (oxidized meat pigment
which is brown) to myoglobin (red).
The permissible level for this adjunct
is 7 ½ oz of ascorbic acid or its salt to
160 gal. or pickle or ¾ oz. /100 lbs. of
sausage met or emulsion or 500mg /
kg meat.