Meat&Poultry - August 2011 - 39
MICROWAVE TECHNOLOGY
Product development considerations
When processors develop a product intended for microwave preparation, there are a number of things to consider – some considerations relate to product formulation, the others to packaging. Adapting re-heating instructions on products developed for conventional oven heating is not the way to succeed in microwavable formats, Brady says. This is because microwaves consist of electric and magnetic waves so the electrical and thermal properties of the food itself will affect the way it heats in a microwave. For example, salt has little influence on oven heating, but it can enhance a product’s ability to absorb microwaves. As a result, foods
Formulators must also consider if the product being cooked or reheated will start off raw, cooked and frozen or right off the shelf.
with higher salt contents will absorb microwave power more effectively and exhibit strong surface heating, he says. Formulators must also consider if the product being cooked or reheated will start off raw, cooked and frozen or right off the shelf. Hormel Foods offers a wide variety of microwave meals including its line of shelf-stable Compleats entrees. Hormel developed its shelf-stable technology in 1987 to provide quick, protein-rich meal solutions that don’t need to be refrigerated or frozen, and are prepared in 90 seconds in the microwave. The newest addition to the line was designed for children ages 3 to 8 – the Hormel Compleats Kids microwave meals. According to Brady, there are a number of things to keep in mind during the product formulation process including: Size of the product – The bigger the product, the more of a chal-
lenge it is to achieve a favorable reheat performance. Tray shape – Tray shape can affect the way the heat f lows in and around the product. Product volume – It’s important for formulators to remember that microwave power coupling is affected by volume, not mass. Size and shape of the product pieces – Consider altering the size and shape of meat and vegetable inclusion pieces to reduce reheat times and eliminate superheating in focus areas. Addition of sauces – Sauces can be used to eliminate superheating effects in parts of the product, and can add great flavor. Fat content – The higher the fat content in product components, the hotter those components will become which could lead to overheating or uneven heating. “Developing the right microwave heating performance into products requires a balancing act of dielectric and thermal properties of product components through recipe changes and the incorporation of packaging design and product confi guration into the development process,” Brady says. The best way to tackle this process is for a processor to partner its packaging experts with its microwave technology experts during the product development stage in order to develop high-quality microwavable food products. If your company doesn’t have packaging and/or microwave experts, it’s worthwhile working with some from outside the company to ensure everything is taken into account during the development process. Brady says, “With the right partner and the right packaging processes, meat and poultry processors can offer more products in convenient formats for the microwave to capitalize on current consumer trends while ensuring high-quality products for consumers.” ■
We would like to hear from you – to comment on this story or to request reprints, contact us by email at meatpoultry@sosland.com.
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Meat&Poultry - August 2011
Table of Contents for the Digital Edition of Meat&Poultry - August 2011
Meat&Poultry - August 2011
Contents
Commentary - Forever young?
FSIS proposes label rule for moisture-added products
BPI to test beef for six non-O157 STECs
Japan’s meat sector to buy, burn ‘radioactive’ beef
Allen Family Foods assets go to highest bidder
AgFeed to buy Pine Ridge Farms, Kansas City Sausage Co.
Brasil Foods forced to sell assets, brands
“Enhanced” regulations
Taking flight
Facing a new reality
Riding the wave
Microwave magic
Knowing limitations
Meat Processing Operations & Engineering
‘Dream’ center
Wrapping up convenience
Tools of the trade
Sanitation solutions require the right tools of the trade
Selección de equipo
Turning up the heat
Chico Locker & Sausage Co. earns its stripes
From the Corral - Video auditing goes mainstream
Packaging meets processing
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider
Meat&Poultry - August 2011 - Meat&Poultry - August 2011
Meat&Poultry - August 2011 - 2
Meat&Poultry - August 2011 - 3
Meat&Poultry - August 2011 - Contents
Meat&Poultry - August 2011 - 5
Meat&Poultry - August 2011 - 6
Meat&Poultry - August 2011 - 7
Meat&Poultry - August 2011 - Commentary - Forever young?
Meat&Poultry - August 2011 - 9
Meat&Poultry - August 2011 - FSIS proposes label rule for moisture-added products
Meat&Poultry - August 2011 - BPI to test beef for six non-O157 STECs
Meat&Poultry - August 2011 - Allen Family Foods assets go to highest bidder
Meat&Poultry - August 2011 - 13
Meat&Poultry - August 2011 - Brasil Foods forced to sell assets, brands
Meat&Poultry - August 2011 - 15
Meat&Poultry - August 2011 - “Enhanced” regulations
Meat&Poultry - August 2011 - 17
Meat&Poultry - August 2011 - Taking flight
Meat&Poultry - August 2011 - 19
Meat&Poultry - August 2011 - 20
Meat&Poultry - August 2011 - 21
Meat&Poultry - August 2011 - 22
Meat&Poultry - August 2011 - 23
Meat&Poultry - August 2011 - 24
Meat&Poultry - August 2011 - 25
Meat&Poultry - August 2011 - Facing a new reality
Meat&Poultry - August 2011 - 27
Meat&Poultry - August 2011 - 28
Meat&Poultry - August 2011 - 29
Meat&Poultry - August 2011 - 30
Meat&Poultry - August 2011 - 31
Meat&Poultry - August 2011 - Riding the wave
Meat&Poultry - August 2011 - 33
Meat&Poultry - August 2011 - 34
Meat&Poultry - August 2011 - 35
Meat&Poultry - August 2011 - Microwave magic
Meat&Poultry - August 2011 - 37
Meat&Poultry - August 2011 - 38
Meat&Poultry - August 2011 - 39
Meat&Poultry - August 2011 - Knowing limitations
Meat&Poultry - August 2011 - 41
Meat&Poultry - August 2011 - 42
Meat&Poultry - August 2011 - ‘Dream’ center
Meat&Poultry - August 2011 - 44
Meat&Poultry - August 2011 - 45
Meat&Poultry - August 2011 - 46
Meat&Poultry - August 2011 - 47
Meat&Poultry - August 2011 - 48
Meat&Poultry - August 2011 - 49
Meat&Poultry - August 2011 - 50
Meat&Poultry - August 2011 - 51
Meat&Poultry - August 2011 - 52
Meat&Poultry - August 2011 - Wrapping up convenience
Meat&Poultry - August 2011 - 54
Meat&Poultry - August 2011 - 55
Meat&Poultry - August 2011 - Tools of the trade
Meat&Poultry - August 2011 - 57
Meat&Poultry - August 2011 - Sanitation solutions require the right tools of the trade
Meat&Poultry - August 2011 - 59
Meat&Poultry - August 2011 - Selección de equipo
Meat&Poultry - August 2011 - Turning up the heat
Meat&Poultry - August 2011 - 62
Meat&Poultry - August 2011 - 63
Meat&Poultry - August 2011 - Chico Locker & Sausage Co. earns its stripes
Meat&Poultry - August 2011 - 65
Meat&Poultry - August 2011 - 66
Meat&Poultry - August 2011 - 67
Meat&Poultry - August 2011 - 68
Meat&Poultry - August 2011 - 69
Meat&Poultry - August 2011 - From the Corral - Video auditing goes mainstream
Meat&Poultry - August 2011 - Packaging meets processing
Meat&Poultry - August 2011 - Names in the News
Meat&Poultry - August 2011 - New Product Showcase
Meat&Poultry - August 2011 - 74
Meat&Poultry - August 2011 - 75
Meat&Poultry - August 2011 - Classified Advertising
Meat&Poultry - August 2011 - 77
Meat&Poultry - August 2011 - 78
Meat&Poultry - August 2011 - 79
Meat&Poultry - August 2011 - 80
Meat&Poultry - August 2011 - Advertisers
Meat&Poultry - August 2011 - The Insider
Meat&Poultry - August 2011 - 83
Meat&Poultry - August 2011 - 84
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