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Nonpareil's
Product Line for the Meat, Poultry, and Seafood Industries
  
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about NP Products.
LABELING
OF NONPAREIL INGREDIENTS
Nonpareil
Vegetable Extracts will be treated by the FSIS as
an extract or as a binder depending upon the usage
level. At levels of 2% or less total product weight,
the ingredients may be considered an extract. At a
greater level, the assumption is that the product
is used, at least in part, for a non-flavoring purpose.
Since the product is an extractive, and not a protein
hydrolysate, it does not need approval from the FSIS
proprietary mix committee (PMC).
The precise rules of the labeling and permitted uses
of vegetable extracts are as follows:
Nonpareil Vegetable Extracts may be labeled as “Potato
Extracts." Individual components of the extract
need not be declared.
The functional purpose of the vegetable extract is
generally determined by the amount used in the meat
product. If the use is solely for flavoring purposes
(i.e., less than 2%) it can be used in any multi-ingredient
meat product when a flavoring is permitted per CFR
Title 9, Section 317.2, Subpart B.
When used at levels greater than 2% as a binder/extender,
the ingredient may be used in those standardized products,
which are permitted to contain binders, for example:
Meat
patties, no express limitations:
Sausages, up to 3.5% individually or collectively
with other binders
Chili, up to 8% individually or collectively with
other binders
For
non-standardized products the ingredient may be used
in the same manner as other binders and extenders.
For example, in meatloaf or meatballs the vegetable
extract may be used up to 12%.
Questions? Call (800)824-7607 ask for John, Robert
or Scott.
NP-3
NP-3
is designed to be used as an ingredient in meat, poultry,
and seafood applications. NP-3 provides outstanding
binding and a strong natural antioxidant in one ingredient.
Products made using NP-3 have excellent freeze/thaw
stability.
NP-3,
NP-4 AND NP-5 SPECIFICATIONS
1.0
Physical Attributes
| 1.1 |
Color: |
Product
shall have a good characteristic, white to light
tan in color. |
| 1.2 |
Texture: |
Product
shall have an even, consistent, fine powder texture. |
| 1.3 |
Flavor/Odor: |
Product
shall posses a characteristic, bland aroma. |
| 1.4 |
Defects: |
Product
shall contain a minimum amount of defects or harmless
extraneous material, consistent with good commercial
practice. |
| 1.5 |
Foreign
Material: |
None
allowed - shall be free from grease, dirt, rocks,
glass, tramp metals and any other harmful metals. |
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2.0
Chemical Attributes
| 2.1 |
Moisture: |
9.5%
Max |
| 2.2 |
Ash: |
2.0-3.5% |
| 2.3 |
pH
(20% slurry): |
5.5-7.5% |
| 2.4 |
Protein: |
6.0-10.0% |
| 2.5 |
Fiber: |
1.0-4.0% |
| 2.6 |
Contaminants: |
None |
3.0
Bacteriological Specifications
| 3.1 |
Standard
Plate Count (per gram): |
50,000
Maximum |
| 3.2 |
Coliform
(per gram): |
100
Maximum |
| 3.3 |
E.
Coli (per gram): |
Negative |
| 3.4 |
Staphlococci
Coagulase Positive (per gram): |
Negative |
| 3.5 |
Yeast
and Mold (per gram): |
500
Maximum |
| 3.6 |
Salmonella
(per gram): |
Negative |
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4.0
Regulatory Requirements
| 4.1 |
All
deliveries shall conform to all provisions of
the Federal Food, Drug and Cosmetic Act as amended,
and to the regulations for its enforcement pertaining
to products intended for Human Foods, as well
as applicable State Laws and municipal ordinances
and amendments thereto. |
| 4.2 |
All
applicable regulations governing the Meat, Poultry
and Plant Inspection Services of the United States
Department of Agriculture shall be enforced. |
| 4.3 |
Any
additional governmental or other agency requirements
which are applicable to this product shall be
strictly adhered to. |
5.0
General Requirements
| 5.1 |
NP
products are certified for general Kosher use.
Written documentation that the ingredient has
been properly certified for general Kosher use
by a recognized Kosher authority will be submitted
on an annual basis. |
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6.0
Packaging and Labeling Requirments
| 6.1 |
Product
is to be packaged in uniform size and weight multi-walled
paper bags with poly liner as follows: |
Type:
Dimensions:
Construction:
|
Kraft
mulit-walled
16"x4"x34"
1 ply of .005 poly
|
| 6.2 |
Each
bag shall contain 50 pounds net weight. |
| 6.3 |
All
containers shall be free from loose paper, staples,
string and any other potentially contaminating
materials. |
| 6.4 |
All
containers shall be conspicuously and legibly
marked to show the contents, the processor's name
and address, the net weight and the lot number
or date of production. |
| 6.5 |
Ingredient
Declaration:
Potato
extract (or dehydrated potatoes).
|
7.0 Shipping Requirements
| 7.1 |
Carriers
shall be constructed and loaded in such a manner
to insure against product loss and contamination.
All carriers shall be free from protruding objects
such as nails, rodent and/or insect infestation
and odorous or other potentially contaminating
materials. |
| 7.2 |
All
shipments are to be in accordance with GOOD COMMERCIAL
PRACTICE and shall be subject to receiver's inspection
and approval. |
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8.0
Storage Requirements
| 8.1 |
This
product has a 12 month shelf life if stored under
cool, dry conditions. |
| 8.2 |
Product
shall be stored under clean, cool and dry conditions.
All containers will be kept tightly sealed until
use. |
| 8.2 |
Care
shall be taken to provide an insect, rodent and
moisture free storage area. |
Issue
Date: September 2000. Nonpareil Corporation.
NP-3
TECHNICAL BULLETINS
Antioxident
Properties of NP-3
Comparison
of Ground Chicken and Ground Beef with 3% added
NP-3
| Ground
Chicken |
Fried
Yield |
TBARS
(7 days) |
Flavor |
| Control
Ground Chicken |
72.2% |
16.3 |
Poor |
| 3%
Added NP-3 |
81.5% |
2.3 |
Good |
| Ground
Beef |
Fried
Yield |
TBARS
(7 days) |
Flavor |
| Control
Ground Beef |
75.6% |
15.1 |
Poor |
| 3%
Added NP-3 |
83.9% |
5.6 |
Good |
| 100g
patties were fried at 400° for 3 minutes each
side. |
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NP-3
Injected Chicken
|
A
vegetable broth was made by mixing 5% NP-3 dry
product with cold water. Flavorings and spices
were added to the broth.
The cold mixture was injected into boneless
chicken pieces using a multi needle injection
machine built by Peter Reiser Co. The increased
weight of the injected chicken was 120% of the
original weight. Cooked weight was 105% of the
original chicken.
Refrigerated shelf-life was significantly increased
with NP-3 injection. Product can be distributed
either frozen or refrigerated. |
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Cooked
Ham Test NP-3 Versus Carrageenan
| A.
|
RAW
MATERIALS |
| Hams,
split for paired evaluations, in enough quantity
to taste panel test and for demonstration purposes. |
| B.
|
PROCESS |
| 1. |
Split
and number hams (trim if necessary). |
| 2. |
Heavenly
macerate through a macerator or cuber. Note: Be
sure to leave muscle integrity. |
| 3. |
Add
the curing solution. |
| 4. |
Vacuum
tumble for 3 hours. |
| 5. |
Hold
in a cooler overnight (static cure). |
| 6. |
Tumble
for 30 minutes next day. |
| 7. |
Stuff
in pre-smoked casings. |
| 8. |
Cook
to minimum internal temperature. |
| 9. |
Chill. |
| 10. |
Vacuum
package. |
| C.
|
In
testing Nonpareil NP-3 versus Carrageenan use
these curing solutions.
Develop the solution to achieve a 152% finished
ham yield. |
| Carrageenan
Solution |
IngredientI00 |
Nonpariel
Solution |
| 200
ppm |
Nitrate |
200
ppm |
| 540
ppm |
Erythorbate |
540
ppm |
| 0.45% |
Phosphate |
0.45% |
| 2.6–2.8% |
Salt |
2.6–2.8% |
| 3.5–4.5% |
Sugar |
3.5–4.5% |
| 0.5–0.7% |
Carrageenan |
0 |
| 0 |
NP-3 |
2.0% |
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Purge
Analysis
| TEST:
|
CONTROL
794-1A |
CARRAGEENAN |
| SAMPLE |
GROSS
WT. |
TARE
WT. |
MEAT
WT. |
PURGE
WT. |
%
PURGE |
| 1. |
2.195 |
2.155 |
.015 |
.025 |
1.15 |
| 2. |
2.095 |
2.060 |
.015 |
.020 |
0.96 |
| 3. |
1.950 |
1.910 |
.010 |
0.030 |
1.55 |
| 4. |
2.130 |
.015 |
2.095 |
0.02 |
0.95 |
| 5. |
2.050 |
.020 |
2.015 |
0.015 |
0.74 |
| 6. |
2.230 |
.020 |
2.185 |
0.025 |
1.13 |
| 7. |
1.980 |
.020 |
1.950 |
0.010 |
0.51 |
| 8. |
2.090 |
.015 |
2.060 |
0.015 |
0.60 |
| 9. |
2.000 |
.015 |
1.975 |
0.01 |
0.50 |
| 10. |
2.965 |
.015 |
2.035 |
0.015 |
0.73 |
| 00 |
00 |
AVERAGE
0.894 MEAN |
Top
| TEST:
|
NP-3
794-1B |
NP-3 |
| SAMPLE |
GROSS
WT. |
TARE
WT. |
MEAT
WT. |
PURGE
WT. |
%
PURGE |
| 1. |
2.150 |
.015 |
2.125 |
0.01 |
0.47 |
| 2. |
2.050 |
.015 |
2.025 |
0.01 |
0.49 |
| 3. |
2.015 |
.015 |
1.990 |
0.01 |
0.50 |
| 4. |
2.030 |
.015 |
2.005 |
0.01 |
0.50 |
| 5. |
1.830 |
.015 |
1.810 |
0.005 |
0.27 |
| 6. |
1.905 |
.015 |
1.890 |
0 |
0 |
| 7. |
2.185 |
.010 |
2.150 |
0.005 |
0.23 |
| 8. |
1.945 |
.020 |
1.920 |
0.005 |
0.23 |
| 9. |
1.930 |
.05 |
1.910 |
0.005 |
0.26 |
| 10. |
2.070 |
.020 |
2.050 |
0 |
0 |
| 00 |
00 |
AVERAGE
0.298 MEAN |
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Boneless
Turkey Breasts with NP-3
To
determine if a potato based vegetable broth could
be injected into fresh boneless, skinless turkey
breasts. Results showed:
1) Up to 20% vegetable broth can be injected into
turkey breasts using a 9% concentrated solution.
Cooked quality of the injected turkey breast was
excellent.
These preliminary results indicate fresh boneless,
skinless turkey profit can be increased by up
to 20% by adding vegetable broth.
Description of Tests
Fresh boneless, skinless turkey breasts were injected
with a 9% solution of vegetable broth and salt
(80% NP-3 / 20% salt). The turkey breasts were
weighed before and after injection, and injection
pressure and time controlled so the turkey gained
20% weight. Samples were then oven cooked with
known weight non-injected controls to evaluate
cooked yields and to perform organoleptic tests.
Test Results
Turkey breasts that were injected retained an
average of 98% of their original pre-injection
weight. Control samples retained only 79% of their
original weight. In addition, taste and texture
of the injected product was judged superior to
the control.
It has also been shown that NP-3 broth has antioxidant
properties that prevents development of warmed
over flavor (WOF) in cooked turkey breasts.
|
Top
Smoked
Poultry with NP-3
To
determine the effect of injection of a potato
based vegetable broth into skinless, boneless
chicken and turkey breasts prior to smoking:
1) Boneless, skinless chicken breasts were injected
with a 7% concentration of potato based vegetable
broth in smoking brine. Controls were injected
with smoking brine only. Yield of chicken breasts
injected with the broth/brine mixture was 83.7%.
Yield of control chicken breasts injected with
smoking brine only was 68.3%
2) Boneless, skinless turkey breasts were injected
with a 7% concentration of potato based vegetable
broth in smoking brine. Controls were injected
with smoking brine only. Yield of trukey breasts
injuected with the broth/brine mixture was 92.3%.
Yield on control turkey breasts injected with
smoking brine only was 84.7%.
Description of Tests
Fresh skinless, boneless chicken and turkey breasts
were injected with either a 7% solution of potato
based vegetable broth in smoking brine or 100%
smoking brine. Chicken and turkey breasts were
weighed before and after injection. Injection
pressure and times were controlled so the chicken
breasts gained 5-6 percent weight and turkey breasts
gained 11-14 percent weight. Samples were smoked
until an internal temperature of 180° F was
attained, then cooled and weighed.
Test Results
These preliminary results indicate that smoked
chicken breast profiles can be increased by up
to 22.5 percent and smoked turkey breast profiles
increased up to 9 percent. In addition, taste
and texture of the broth/brine mixture injected
products was judged superior to the brine injected
controls.
|
Top
Whole
Beef Rounds with NP-3
To
determine if a potato based vegetable broth could
be injected into whole beef rounds:
Results showed:
Up to 12% vegetable broth can be injected into
whole beef rounds using a 9% concentrated solution.
Cooked quality of the injected whole beef rounds
was excellent.
Description of Tests
Whole beef rounds were injected with a 9 percent
solution of NP-3 vegetable broth. The beef was
weighed before and after injection. Injection
pressures and times were controlled so that beef
gained 11-12% weight.
Test Results
These preliminary results indicate fresh whole
beef rounds profit can be increased by up to 12%
by injection with vegetable broth.
|
Top
NP-3
Increased Cooked Weight Yield
| Nonpareil's
NP-3 does an excellent job of binding water and
fat in ground meat and poultry. The table below
shows cooked weight increases by 5-10 percent
when NP-3 is added at 2-5 percent to ground beef,
and lean ground beef, ground chicken and pork
sausage. Further improvement in cooked weight
can be obtained by adding both NP-3 and water
to ground meats. |
| 00 |
| 00 |
Yield
of cooked meat percent NP-3 added |
| 00 |
0 |
1 |
2 |
3 |
4 |
5 |
| Ground
Beef (25% fat) |
65% |
68% |
68% |
70% |
72% |
73% |
| Lean
Ground Beef (10% fat) |
80 |
83 |
86 |
89 |
89 |
89 |
| Ground
Chicken |
73 |
79 |
80 |
81 |
86 |
86 |
| Pork
Sausage |
81 |
84 |
87 |
87 |
88 |
91 |
| All
samples were formed into 100g patties and fried
ten minutes on a grill heated to 325° F. The
patties were turned after 2 minutes, 4 minutes,
6 minutes and 9 minutes. |
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NP-3
Turkey Wiener
Turkey
wieners were formulated as follows:
|
| 00 |
| Turkey
Meat |
78.9% |
| Ice
|
12.8 |
| Nonpareil
NP-3 |
2.7 |
| Salt |
2.3 |
| Corn
Syrup Solids |
1.5 |
| Spices
|
1.0 |
| Dextrose |
0.6 |
| Cure |
0.2 |
| 00 |
100.0% |
All
ingredients were mixed in a bowl chopper until
the temperature reached 45° F. The emulsion
from the chopper was stuffed into natural casings,
smoked and cooked at 148° F.
Yield from smoker was 91.5%
Yield of wieners from meat and dry ingredients
was 105%.
NP-3 is a unique potato based extract with excellent
water and fat binding properties. It can be labeled
in meat products as "vegetable extract."
|
Top
NP-3
vs. NFDM in Wiener
| Nonpareil's
NP-3 can be used as a replacement for non-fat
dry milk as a binder in wieners. |
| 00 |
| Comparison
of NP-3 and NFDM in Wieners Made with Pork and
Beef |
| Pork
(80%) lean pork trimmings |
40.0% |
| Ice
and Water |
34.0 |
| Beef
(85% lean beef trimmings) |
19.2 |
| NP-3
or NFDM |
3.0 |
| Salt
|
2.2 |
| Spices
and Sugar |
1.45 |
| Cure |
.15 |
| 00 |
100.0% |
Yield
from Smoker |
| NP-3
84% |
| NFDM
81% |
| 0000 |
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Use
of NP-3 To Improve Freeze-Thaw Stability of Low
Fat Wieners
Most
wieners are distributed refrigerated, vacuum packed.
The USDA is working to reduce fat in school lunch
menus. Schools would use low fat wieners distributed
frozen.
Some low fat wieners have high levels of water
(purge) in the packages even when held refrigerated.
After freezing and thawing these purge levels
increase.
Nonpareil's NP-3, when used as a binder in wieners,
decrease purge even when wieners are tested through
four freeze thaw cycles.
|
| 00 |
| Purge
Measured in Freeze-Thaw Tests of Low Fat Wieners |
| Product |
Purge
Measured (1) |
| 00 |
Refrigerated
Control |
After
4 Freeze-Thaw Cycles |
| 3%
Fat Beef Wieners |
8.3% |
8.9% |
| 3%
Fat Turkey Wieners |
5.7 |
9.5 |
| 3%
Fat Pork Wieners |
5.6 |
6.3 |
| Low-Fat
Turkey Wieners with Nonpareil NP-3 |
1.8 |
1.6 |
| (1)
Purge is weight water from package ÷ total
weight water+meat. |
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NP-4
NP-4
has also been designed to be used as an ingredient
in meat, poultry, and seafood applications. NP-4 contains
the outstanding binding characteristics and strong
natural antioxidant activity of the potato. NP-4 also
contains sodium acid pyrophosphate (SAPP), a processing
aid normally used in the potato industry to preserve
whiteness. At usage levels of 2.0% or less SAPP need
not be declared or final on the final ingredient statement.
Products produced have excellent liquid and flavor
stability.
NP-4
VEGETABLE BLEND REQUIREMENTS
1.0
Physical Requirements
| 1.1 |
Color: |
Product
shall have a good characteristic, white to light
tan in color |
| 1.2 |
Texture: |
Product
shall have an even, consistent, fine powder texture. |
| 1.3 |
Flavor/Odor: |
Product
shall possess a characteristic, bland aroma. |
| 1.4 |
Defects: |
Product
shall contain a minimum amount of defects or harmless
extraneous material, consistent with good commercial
practice. |
| 1.5 |
Foreign
Material: |
None
allowed - shall be free from grease, dirt, rocks,
glass, tramp metals and any other harmful metals. |
Top
2.0
Chemical Requirements
| 2.1 |
Moisture: |
9.5% |
| 2.2 |
Ash: |
2.0-3.5% |
| 2.3 |
pH
(20% slurry): |
5.5-7.5% |
| 2.4 |
Protein: |
6.0-10.0% |
| 2.5 |
Fiber: |
1.0-4.0% |
| 2.6 |
Contaminants: |
None |
Free
of any contaminating chemical compounds
such as DES, residual pesticide or insecticide
sprays. |
3.0
Bacteriological Requirements
| 3.1 |
Standard
Plate Count (per gram): |
50,000
Maximum |
| 3.2 |
Coliform
(per gram): |
100
Maximum |
| 3.3 |
E.
Coli (per gram): |
Negative |
| 3.4 |
Staphylococci
Coagulase Positive (per gram): |
Negative |
| 3.5 |
Yeast
and Mold (per gram): |
500
Maximum |
| 3.6 |
Salmonella
(per gram): |
Negative |
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4.0
Regulatory Requirements
| 4.1 |
All
deliveries shall conform to all provisions of
the Federal Food, Drug and Cosmetic Act as amended,
and to the regulations for its enforcement pertaining
t | | | |
