Smoking of meat products, Biology

Smoking of Meat Products

The purpose of smoking meat is to develop a distinctive flavour, aroma and appearance. These attributes can also be achieved with liquid smoke. Smoke is generated from the saw dust or chips of hard woods. The rich pungent aromatic smoke is a combination of about 200 components and almost all of which exhibit bacteriostatic or bactericidal properties.

Liquid smoke: Liquid smoke is considered non-polluting and free of carcinogens. The use of liquid smoke involves collection of wood combustion products in water. Liquid smoke may be sprayed on the product or the product can be dipped into a solution of the liquid smoke. It is also injected into the air as a very fine continuous fog or in short bursts. During liquid smoke application air circulation should be stopped. Use of liquid smoke can be less expensive because the need for smoke house is eliminated and liquid smoke accomplishes the smoking process more rapidly and uniformly. It serves as an efficient surface sealing agent and thereby prevents adhesion of stockinettes to the outer surface of the product. The major disadvantages are it slightly imparts acidic bitter flavour to the product and it does not deter mold formation.

Basic steps of smoking for small diameter products:

Heating: Low circulation velocity; closed dampers; temp 55°C; time 15 to 30 min. Drying: High circulation velocity; open dampers; temp 55°C; time 30 to 60 min. Smoking: High circulation; closed dampers; temp 65°C; time 30 min or as desired. Finishing: High circulation velocity; closed dampers; temp 85°C; core temp. upto 74°C

Steaming: Low circulation velocity; closed dampers; heat off; temp 90°C; time 10 to 20 min or to desired temperature.

Posted Date: 9/20/2012 2:15:09 AM | Location : United States







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