meat processing 2 · 2020-01-21 · biltong salted, dried meat originating from south africa made...
TRANSCRIPT
Meat Processing 2Common processes
A webinar presented by:
Dr Andy Bowles
Attendee Notes
12/02/2018
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Meat Processing 2Common processes
Dr Andy Bowles
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Introduction
In this webinar I will discuss: Curing of meat Smoking of meat Fermented meats Dried meats
Types of meat product
MeatPreparations
Burgers
Sausages
Kebab
Cured Meatpieces
Cured rawmeat
Curedcooked meat
Raw-cookedmeat
Frankfurters
Meat loaf
Pre-cookedcooked
products
Blackpudding
Liversausage
Fermentedsausages
Salami
Driedproducts
Biltong
Jerky
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Curing of meat
Curing
Primarily used to give colour to products. Achieved by addition of: Sodium Chloride (NaCL) Sodium Nitrite (NaNO2)
Nitrite curing salt 99.5% NaCL, 0.5% NaNO2
Curing
Raw meat is slightly acidic NaNO2 forms NO in these conditions Combines with myoglobin to form
nitrosomyoglobin a bright red compound Heat stable
Curing accelerators can be used ascorbic acid
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Curing
Addition of 2% nitrite curing salt generates a nitrite content in the meat products of
approximately 150 mg/kg. Upon reaction of the nitrite with the myoglobin Residual level of nitrite of 50-100 mg/kg remaining in the
product. Regulation (EC) 1333/2008 Potassium nitrite E249 Sodium nitrite E250
Curing EU Additives database
Effects of curing Heat resistant red colour Inhibitory effect on the growth of bacteria. Clostridium botulinum
Flavour Desirable curing flavour to cured products.
Antioxidant effect In the presence of nitrite fats are stabilized and
rancidity in meat products retarded.
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Methods of curing Dry curing Direct application of curing salt Left for days/weeks exclusively used for cured raw fermented products
with long ripening periods
Wet curing cured raw fermented products with
shorter ripening periods
Methods of curing
Brine injection Used for cured cooked meats Manual systems
Methods of curing
Brine injection Multi point injection
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Types of cured meat Cured-raw meats No heat treatment during their
manufacture. Undergo curing, fermentation
and ripening in controlledconditions.
Consumed raw/uncooked. Cured-cooked meats, Always undergo heat
treatment after curing
Smoking meat
Main purpose of smoking Preservation
aldehydes, phenols and acids anti-microbial effect
Antioxidant phenols and aldehydes retards fat oxidation
Smoke flavour phenols, carbonyls and others
Smoke colour formation carbonyls and aldehydes
Surface hardening of sausages/casings aldehydes
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Types of smoking Cold smoking Normally 15ºC - 18ºC Usually for colour and flavour purposes
Hot smoking 60ºC - 80ºC
Fermented meats
Fermented meats
Typically produced from: Lean meat Fatty tissue Salts Sugar Spices
Includes Salamis, chorizo
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Fermented meats Key features Made from raw meat, no heat treatment Fermentation Sugars to lactic acid
Ripening phase Rancidity of fats
Water loss Through permeable casings Finished product 0.9 aw
Fermentation
Starter cultures often used Lactobacillus, Pediococcus, Staphylococcus and
Streptococcus Help “out compete” pathogens
Addition of salt 26-30 g/kg (2.6-3.0%) in ingredients Results in 3 - 4.5% in final product
Curing salt Sugar to help acidification
Typical process Initial mix Tempering period Ambient
Initial drying 22ºC reducing to 19ºC Relative humidity 92-94% reducing to 82-84%
Ripening <16°C at a relative humidity of 75-78%
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Drying
May include a cold smoke Day 3-5
If no smoking = “air dried”
May include desirable moulds
Typical fermentation processUsing starter cultureDAY REL. HUMIDITY TEMP ºC aw pH1 92 23 0.95 5.802 92 23 0.95 5.703 91 22 0.94 5.404 90 21 0.93 5.205 89 21 0.92 5.007 87 20 0.90 4.809 85 19 0.88 4.8511 83 19 0.86 4.9013 81 18 0.84 4.9515 78 17 0.81 5.00
Accelerated fermentation
Use of Certain starter cultures (eg Staphylococcus) May use additives Check approval
Higher temperatures used 24-26°C
Total ripening period 4-7 days Mettwurst
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Key hazards
Listeria Particularly if final product stored outside
refrigeration See Micro Criteria of Foodstuffs Regulations
Salmonella etc
What to look for…
Duration, temperature & RH of ripening. Validated Verified Controlled
Cracked product Drying period too fast
Mouldy product Poor RH control
What to look for Final pH at the end of the fermentation Rate of acidification of the mix Quality of the raw materials Drying rate and final water activity of the
product Final storage temperature Shelf-life determination
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Dried meats
Dried meats
Biltong Salted, dried meat originating from South Africa Made from beef
Biltong – typical method
Strips of beef Cured for several hours in curing salt Dipped in 10:1 mixture Hot water: Vinegar
Drying period In South Africa sun dried In UK Drying chamber Often home made
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Biltong – typical method
Marinade 18 hours at 4ºC Dry 35ºC, 30% Relative Humidity 6 days
Final product aw 0.70 pH 5.8
Biltong – what to look for Most significant concerns Listeria monocytogenes, Staph aureus
Both marinading & drying stages important. Validation Verification Key critical limit aw in final product (ideally 0.70 – 0.80)
Raw-cooked meat products
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Raw-cooked meat products
Sausages, meat loaves, meat balls Meat, fat and non-meat ingredients Comminuted and mixed Viscous batter filled into casings or moulds Cooking process
Typified by use of: Mincers Bowlcutters Emulsifiers
Typical process
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Heat treatment Applied for variety of reasons
Three main stages Reddening
Sausages exposed to Hot air (50ºC) 15 mins – 60 mins Accelerates curing process
Smoking Hot-smoked at temperatures of 65 - 70°C
until a desired product colour is achieved Typically 30-60 minutes.
Cooking Need to consider efficacy of hot smoke Cooking at 72ºC/2 minutes or equivalent
Raw-cooked meat productsPRODUCT REDDENING SMOKING COOKING
HUM TEMP(°C)
TIME(Mins)
HUM TEMP(°C)
TIME(Mins)
TEMP(°C)
TIME(Mins)
Frankfurter(20 mm dia)
60% 45-50 30 80 65-70 30-45 74-80 10
Smokedsausage(40 min dia)
60% 45-50 45 80 65-70 45-60 74-80 30
Smokedsausage(70 mm dia)
60% 45-50 60 80 65-70 45-60 74-80 60
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References
http://www.fao.org/docrep/010/ai407e/AI407E00.htm
Questions?
Dr Andy Bowles FIFSTSpecialist food law solicitor
01603 274486
