40. Methods of technological treatment of meat and meat products (salting, smoking, drying) Flashcards
Recommended addition of salt to a product?
Generally - max 2% salt
3,3% in cooked long-lasting products
6% in dried meat
What are some positive effects to meat, of salting?
- Increases water holding capacity
- Relaxation of muscle fibers –> more juice meat, tenderness
- Increases preservation and shelf-life
- Adds flavor
- Improves quality of PSE food
Mainly NaCl used.
What are 2 types of salting methods and it’s division?
- Pre-salting
- Salting
- Dry salting
- Marination -> immersion of meat into brine, massaging, injection
What does pre-salting mean?
Raw meat is salted and left in a cold room for 24-48h
What does dry-salting mean?
Meat is cut into smaller pieces, put in dry salt for days to weeks at 4*C
What effects does smoking has on the meat?
- Bacteriostatic/bactericidal and antioxidants effect
- Changes flavor and color
- Protein coagulation
What are 7 ways of smoking meat?
- Cold smoke
- Warm smoke
- Hot smoke
- Composition smoke
- Liquid smoke
- Smoking houses
- Smoking generators
At what temperature and for what is cold smoke used?
- At 24°C.
- Long lasting, not thermally treated meat products.
At what temperature and for what is warm smoke used?
- At 60°C.
- Bacon and smoked meats.
At what temperature and for what is hot smoke used?
- At 80-90°C.
- So ft and heat-treated meat products.
What does the smoke consist of?
Phenols, alcohols, carbonyls, organic acids
What is the smoke influenced by?
Combustion temperature (280-350°C), amount of air, and type of wood.
What is the optimal temperature for smoke?
280-350°C
What is liquid smoke?
Condensation of fresh smoke from wood or charcoal
How is liquid smoke applied to product?
By spraying in a smoking chamber, dipping or saturation of casings
What are steps of smoking process according to °C changes?
At 40°C color change, 60°C drying, 90°C smoking, 75°C cooking.
How is drying done to a product?
By removal of moisture through surface evaporation
What are methods of drying?
- Dry salting -> large pieces of meat are generously salted
- Brine salting -> Brine meat is placed in brine
- Smoke/air
What are requirements for drying by smoke/air?
Dried at 60°C, RH 20-40% until surface is smoked.
What is the moisture dependent on?
Desired color.
Higher level of moisutre = darker color
What are factors affecting drying?
- Temperature
- RH
- Air velocity
- Air exchange
- Meat properties and thickness
