HACCP for vegan meat product
Hi everyone!
Would someone be able to assist me with hazard identification for a vegan meat product? I have developed the process flow chart, but would require some assistance with identifying potential risks involved.
Thanks,
Shishira
You have quite a few potential microbiological risks depending on your ingredients and processing. Probably the first place that I would start would be looking at the end pH and water activity and then working back through any processing (thermal or otherwise that you do).
Thank you! What would you suggest is the most cost effective way to measure pH and water activity for a vegan meat patty? We tried using an over the top pH meter and pH strips but the results were not accurate with the strips and the pH meter glass bulb broke since the patty was thick. Meat pH meters are really expensive.
You grind the patty with a small amount of water to make a paste. Try to keep the water to a volume of 10-20% of the weight of the patty. Then the glass probe should work. Strips wont work for a solid product, they are only good for liquids.
That's a great idea! Thank you, it's appreciated. What about the water activity?
That's a great idea! Thank you, it's appreciated. What about the water activity?
See if these could help with Aw
https://www.fda.gov/...tivity-aw-foods
Great, thank you! Would you suggest using this : https://www.amazon.c...5662640&sr=8-11
The electrode broke the last time I tried, unfortunately. I blended the patty into a smoothie before I tested it.
For a pH meter I would suggest something with an external electrode for easier cleaning. Something that can be calibrated would be good.
https://www.amazon.c...5684739&sr=8-48
If you wanted a reliable water activity meter you could buy one but if you are only going to be taking one or two readings it would be better to get a lab to do it.
For a pH meter I would suggest something with an external electrode for easier cleaning. Something that can be calibrated would be good.
https://www.amazon.c...5684739&sr=8-48
If you wanted a reliable water activity meter you could buy one but if you are only going to be taking one or two readings it would be better to get a lab to do it.
^^^^^ Perhaps "good" > "essential"
@Shishira - you might be initially advised to generate a specification and send at least a couple of samples to an accredited lab to see if you are in the right ballpark.
Impossible to say very much about hazards since the product status/process/consumer is unknown,(eg Vegan infant ?)
Might note that pH and moisture are not usually hazards per se but their interplay does have certain consequences as to the risk of pathogenic micro growth potential.