P.PSH.1475 - Fermented meat sauce – A proof of concept using beef lung and heart

Summary

The value and range of applications for abattoir co-products could be increased by diverting them to flavoursome extracts, sauces and ingredients for food service and consumers. Fermentation has the potential to transform these rough substrates, in the process creating new compounds that stimulate desirable tastes and aromatics such as umami and kokumi. Findings and prototypes from this proof-of-concept project will underpin further discussions, product development trials and market investigations.

Objectives

The primary aim of project P.PSH.1475 was to evaluate whether Staphylococcus xylosus (SX; a commercial starter culture advantageous for meat products) is a good candidate in creating fermented meat sauce type materials from beef offal. 

Objective 1a was achieved by establishing that lung and heart offal can be efficiently and safely fermented in a modest amount of time using only simple processing parameters. 

Objective 1b was achieved by implementing specified conditions at pilot plant ‘kitchen scale’ to prepare food grade fermentation extracts suitable for testing palatability.

Key findings

The four types of food-grade sauces met targets for objective measurements. These include SX growth vigour, protease dissolution, microbiological safety, yield from raw material, and complex composition of aromatic volatile compounds. In-house sensory evaluation showed the influences of tissue and treatment. All extracts exhibited flavours of livery offal, ammonia and intense saltiness that may be challenging. The preferred dilutions of heart presented appealing meaty and roasted notes, while lung had a fruity aroma with subtle sweetness.

Benefits to industry

The four types of food-grade sauces met targets for objective measurements. These include SX growth vigour, protease dissolution, microbiological safety, yield from raw material, and complex composition of aromatic volatile compounds. In-house sensory evaluation showed the influences of tissue and treatment. All extracts exhibited flavours of livery offal, ammonia and intense saltiness that may be challenging. The preferred dilutions of heart presented appealing meaty and roasted notes, while lung had a fruity aroma with subtle sweetness.

MLA action

Future investment for different usages and occasions for red meat remains a key component for the High Value Food Frontiers sub program to deliver value back to industry.

Future research

Further discussions, product development trials and market investigations are required. A next step could be experimentation by a trained chef to explore how the extracts might be formulated into consumer-ready sauces or pastes.