Development of value-added meat products for export

Typescript (photocopy).A study was performed to determine if addition of lactic acid within limits of industrially-practical concentrations might affect the pH of lymph node tissue. Mesenteric beef lymph nodes were either soaked in la c tic acid solutions at 0.25, 0.5, 1.0, 5.0 and 10.0% or packed separately in the center of cured ground beef to which 0.5, 1.0 and 5.0% solutions of la c tic acid had been added, for various time intervals. The results showed that la c tic acid penetrates the capsule and parenchyma of beef lymph node and produces a decrease in the pH of lymph node tissue. The pH can be reduced below 5.7 if the concentration of the acid and the length of the treatment period is sufficient. An acidulated, restructured beef jerky was developed which was processed in a shorter period of time compared to traditional jerky. Acidulation with 1.0% lactic acid lowered the pH in the final product to below 5.7 without adversely affecting the texture and flavor of the product. The acidulated, restructured beef jerky packaged under vacuum is a safe, shelf-stable, economically-feasible beef product suitable for international export. An evaluation using economic multipliers was performed to estimate the amount of economic development which can result to Uruguay from exportation of value-added beef. Five different beef exports were compared: bone-in beef, boneless beef, cooked-frozen beef, canned beef, and intermediate moisture beef products. This study indicated that more income and economic activity resulted from the export of intermediate moisture beef products compared to all other products studied