Plasma for Meat Processing Industry: A Comprehensive Guide

Plasma, a crucial component in the meat processing industry, plays a pivotal role in enhancing the quality and characteristics of meat products. Derived from the blood of healthy pigs, plasma offers unique functional properties that make it an indispensable ingredient in various meat applications. This comprehensive guide delves into the intricacies of pork plasma, exploring its production process, advantages, and applications within the meat processing industry.

What is Pork Plasma?

Pork plasma is the liquid component of pig’s blood, obtained after separating the red blood cells. Composed primarily of water (90%) and protein (7%), plasma contains a rich array of functional proteins that exhibit exceptional properties when heated.

Production Process of Pork Plasma

The production of pork plasma involves a meticulous process that ensures its quality and functionality:

1. Blood Collection: The initial step entails collecting blood from healthy pigs, adhering to strict veterinary guidelines.

2. Centrifugation: The collected blood undergoes centrifugation, a process that separates the red blood cells from the plasma.

3. Filtration: The liquid plasma is then subjected to filtration to remove any remaining impurities or cellular debris.

4. Spray Drying: The filtered plasma is spray dried, a technique that transforms the liquid into a fine powder.

5. Packaging: The dried plasma powder is packaged in airtight containers to preserve its quality and functionality.

Advantages of Using Plasma in Meat Processing

Plasma proteins possess exceptional functional properties that make them highly advantageous in meat processing:

1. Heat Setting: Plasma proteins exhibit remarkable heat-setting properties. When heated, they undergo a non-reversible process, forming stable and firm gels. This characteristic is crucial in cooked meat products, such as hams, sausages, and canned meats, where water binding and texture firmness are essential.

2. Solubility and Viscosity: Plasma proteins exhibit excellent solubility and low viscosity, allowing for easy incorporation into meat mixtures.

3. Gel Strength: Plasma proteins have the ability to form strong, elastic, and irreversible gels. This property enhances the texture and consistency of processed meat products, particularly in sterilized or canned products subjected to high temperatures.

4. Nutritional Value: Plasma is a rich source of essential amino acids, contributing to the nutritional value of meat products.

Applications of Plasma in Meat Processing

Plasma finds widespread applications in the meat processing industry, including:

1. Cooked Ham: Plasma is a key ingredient in cooked ham production, contributing to its texture, firmness, and water retention.

2. Sausages: Plasma enhances the texture and juiciness of sausages, providing a desirable eating experience.

3. Canned Meat Products: Plasma is essential in canned meat products, ensuring their texture, firmness, and shelf stability.

4. Meat Patties: Plasma improves the texture and binding properties of meat patties, preventing excessive shrinkage during cooking.

5. Marination: Plasma can be used in marinades to enhance meat tenderness and flavor absorption.

Plasma, derived from the blood of healthy pigs, is a valuable ingredient in the meat processing industry. Its unique functional properties, including heat setting, solubility, gel strength, and nutritional value, make it an indispensable component in various meat applications. Plasma contributes to the texture, firmness, juiciness, and overall quality of cooked hams, sausages, canned meat products, and other processed meat items. As the demand for high-quality and nutritious meat products continues to rise, plasma is poised to play an increasingly significant role in the meat processing industry.