Meat Industry


Heat Treated Cereal Binders

Heat treatment is carried out to;

  • Inactivate the Peroxidase enzymes
  • Reduce the micro loading
  • Dry the flour to a lower moisture

All cereal binders used in the meat industry have to be heat treated to inactivate the enzymes within the flour/bran/germ in the binder, this is particularly important for fresh meat products like;

Fresh sausages, beef, pork, chicken, lamb, etc.

Meat patties, burgers, etc.

If the enzyme is not inactivated there is a risk of oxidisation, the Peroxidase enzymes react with the meat protein and lipids and turn the meat grey to black, not very attractive and not good for presentation to consumers. Also, if the enzymes are active they can react with the lipids and colours in the meat premixes, this can strip the colour from the oleoresins and paprika used in these mixes, resulting in an unsaleable product as the customers of the sausage premixes want the colour, that’s why they buy them.

Binders used in the smallgoods industry are usually wheat based, Gateway’s product is called HT Binder C, The main use of the binder is to soak up water in the meat mix and give additional water holding on cooking, it is also a cheap filler in a sausages.

Generally a sausage premix is used in a fresh sausage mix at approx. 10%

The Sausage Premix will consist of

HT Binder C 69.8% - alternatively Summer Bind or Bindaze Fine
Salt 20%
Phosphate 4%
Flavour 5%
Sodium Metabisulphite 1.2%
Total 100%

The Gluten Free Binders

The Gluten Free Binders, Summer Bind and Bindaze Fine have an advantage over the wheat binders in that they are gluten free – the growing trend in Australia.

They have a higher up front or cold water holding, this can help considerably with fresh sausages as it provides more water holding and helps reduce drip loss,  drip loss occurs after the fresh sausages are made, they are hung, usually overnight or at least during the extent of the time at the butchers before sale. While they hang they will tend to lose moisture via dripping, so the butcher has less to sell if they lose too much.

Both the Summer Bind and Bindaze Fine are good for fresh sausage and meat patties.

For cooked smallgoods, again both the Summer Bind and Bindaze Fine are good, but the Summer Bind may be slightly better in that it has a lower gellation temp at 65°C, so all the cereal/starch granules are cooked through, no gritty texture in the finished cooked sausage, like Frankfurt, Mortadella, Bologna, etc.

Bindaze Fine has a gellation temperature of 72°C, so should also be fine in cooked smallgoods and sausages, but if the cooking has not been sufficient, then a grainy texture may result from cereal/starch granules that did not fully gel/cook.

Generally cooked smallgoods are taken to an internal temp of 72°C for pasteurization.