37. Basic technological equipments and procedures in meat production Flashcards
What are the 8 basic technological equipments?
- Meat grinder/mincer
- Bowl cutter
- Filling machine
- Clipping machine
- Ice flaker
- Frozen meat cutter
- Brine injector
- Tumbler / massager
What does the meat grinder/mincer do?
Minces the meat 1-13mm in thickness, forced through a barrel with rotating knives
What does the bowl cutter do?
Makes finely minced lean meat and fat particles.
- A bowl with a set of curved knifes rotating at a high speed (10-2000L/bowl)
What does the filling machine do?
Filling of all types of meat batters in into containers as casings, glass jars, cans etc
How is the texture and color of meat batter improved by filling machine?
Due to a continous vacuum which removes the enclosed air
Describe clipping machine
Small aluminium sealing clips onto each sausage end
Why is the ice flaker important?
Ice prevents overheating of meat/fat by lowering temperature and enhances protein
Describe the frozen meat cutter and what does it do.
Rotating drum with attached knives.
Cuts up large frozen meat blocks
What is a brine injector and used for?
Needle that injects brine into muscle fibre.
Mainly for whole muscle products as - ham and bacon.
What does brine contain?
- water
- dissolved salt
- curing substances (nitrite)
- additives
What temperature is suitable for brine?
-2 to 2*C
What is a tumbler / massager and what does it do?
For how long should it be done?
A rotating drum with steel paddles
Helps distribute the injected brine and release of muscle protein from tissue
Tumble for 4h, at room temp beleow 10’C
What is the procedure in meat production?
- Cutting / chopping - to reduce size.
- Mixing / tumbling / tenderization
- Salting/curing
- Spices /non-additives
- Stuffing/filling
- Smoking/heat treatment
- Drying
What are the 2 cutting/chopping methods in meat production?
Lean meat method - products prepared in two steps.
All-in method - starts with all meat and fat tgh.
Why is mixing/tumbling/tenderization done and why is it good?
Done - to release proteins (muscle cell rupture)
Good:
- better water holding capacity
- reduce cooking loss
Which tumbling method is best?
Tumbling under vacuum
What does it mean tenderization?
Many small cuts are made on the meat surface
What is important for stuffing / filling of sausages?
- That they are stuffed into casing or other container and heat treated ASAP after filling.
- Have vacuum during filling to prevent air pockets
Why is smoking/heat treatment done and important?
For its flavor, prohibition of microbes, stabilization/structure
Careful with overcooking!
