Meat Storage

Meat Processing and Additives

Öğr. Gör. Dr. Ruşen METİN YILDIRIM

24.05.2021
Ways to Minimize Foodborne Bacteria
Include:
1. Drying
2. Processing
3. Pasteurization
4. Canning
5. Freezing
6. Refrigeration
7. Irradiation
8. Proper storage temperatures
9. High pressure treatment
10. Acidification
11. Cooking
12. Adding natural antimicrobial agents
13. Proper packaging
Drying (Dehydration)
Drying or dehydration removes the moisture that microorganisms
need for growth and reproduction.
This is a very old method of preservation for fruits, vegetables, fish
and meat can all be preserved by drying.
The meat should be cut into strips or in flat pieces for easily removal
of water. Dried meat contains approx. 10 % water.
Inactivation of bacteria till reach 12 % water in the product .

Drying methods
1- Sun drying:
2- Mechanical dryers
3- Sublimation (Freeze drying)
4- Smoking then drying
5- Cure and drying
6- Electronic drying
Meat Drying (Dehydration)
Refrigeration & Cold Storage
1- Natural type: put in or on ice
2- Mechanical type by using:
A. Ammonia
B. Freon
C. Methyl chloride
in the chilling systems

Chilled meat
At 0 to -1 oC
Chilling methods
1- Traditional
2- Quick chilling
3- Ultra rapid chilling
Chilling and freezing
Mechanical refrigeration is a modern process, but it is known that the ancient
Romans kept food cool with ice.
"Chilled" meat is usually stored at temperatures around 1 C to +4 C when it
keeps well for several days. Provided that the meat is kept very cool (-1 C to
0 C) and that slaughter and meat cutting are carried out under strict hygienic
conditions,
Modern packaging techniques including storage under CO2 or Nitrogen or in
vacuum can extend this period to about 10 weeks.
Chilling at temperatures close to the freezing point of meat, -1,5 C, diminishes
the dangers of most pathogens and slows the growth of spoilage organisms;
Growth of some organisms, e.g. molds, virtually ceases at -10 C.
Most pathogens (Salmonella, Staphylococcus species and Clostridium
perfringens) are inhibited by cooling
But Listeria monocytogenes can grow at + 2 C, some Salmonella species at
+5 C and Campylobacter at +7 C.
Non-pathogens include Pseudomonas species predominate on the exposed surface of
chilled meat and Lactobacilli on vacuum-packed meat.
Chilling and Freezing
Freezing - commercially at -29 C and domestically at -18 C - is now a
standard method of preserving for periods of 1-2 years
But there is some deterioration of eating quality compared with fresh or
chilled meat.
However, there are problems in chilling and freezing meat.
If it is cooled too rapidly below 10 C before the pH of the muscle has fallen
below a value of about 6, the muscle fibres contract (cold shortening) and
the meat is tough when cooked.
This problem applies more to the small animals, such as lamb, which cool
down rapidly.
The modern procedure is to cool the carcass to 10-15 C "conditioning" and
to hold that temperatur for a few hours until the pH has fallen below 6.
Another problem can arise during thawing of pre-rigor frozen meat when
the muscle contracts (thaw rigor) and exudes a substantial part of its
weight as tissue fluids (drip loss).
Chilling and freezing
Clearly, freezing of meat is not a straightforward procedure and calls for
certain expertise. Only post-rigor meat should be frozen.
Meat is frozen without any pre-treatment, (unlike vegetables which have
to undergo a preliminary blanching process to destroy enzymes involving
considerable loss of water-soluble nutrients).
So there is little or no loss of nutrients during the freezing, nor, so far as
there is reliable evidence, during frozen storage.
Proteins are usually unchanged during frozen storage but fats are
susceptible to rancidity. Pork and poultry meat are more susceptible
since they are richer in unsaturated fatty acids than other meats,
And comminuted meat is also very susceptible to rancidity because of
the large surface area which is accessible to oxygen.
Frozen meat
In the definition: Freezing is the process in which water changes from
liquid to solid as the temperature becomes lower. Freezing of water
starts at 0 degrees C.

Freezing rate
1- Slow Freezing at -10 to -24C in 3-72 hours (large ice crystals 1mm)
2- Rapid freezing at -25 to - 40C in 30 minutes (fine or microscopic
ice crystals 0.01 0.002mm).

Freezing methods
1-Still air freezing
2-Blast freezing
3-Immersion freezing
4-Cryogenic freezing
5-Plate freezing
Freezing methods
1-Still air freezing: At -10 to -30 oC, placing packaged or loose foods
in suitable freezing rooms till freezing.
2-Blast freezing: As still air but using a compressor
push cold air to pass over, under and through the food, air temperature
-10 to -40 C, air velocity during used in this method is 15m/s
3-Immersion freezing: Typically, the medium fluid temperature
varies from - 40 C to -20 C, with a velocity ranges between 1 and 6
m/s depending on the kind, size and shape of the food product to be
processed. Immersion refrigerants used for foods (such as NaCl,
Glycerol, Sugar) solutions or liquids must be:
Safe
Non toxic
Cheap
With low viscosity
Good heat conductors
 Freezing methods
4- Cryogenic freezing: The best method of quick freezing use
condensed gases such as liquid nitrogen (-195 oC) or liquid nitric oxide
(-79 oC) and Freon (-30 C)
Advantage :
1- Minimize oxidative changes
2- Non toxic
3- Less dehydration
4- Less drip

5- Plate freezing: By indirect contact with refrigerants food is placed

on cold plates or walls. Food may be packed in a can.
Effect of freezing on microorganisms & parasites
Cells of bacteria injured by freezing and die rapidly in selective
liquid media, but rapid freezing (e.g. in liquid N) may increase
survival of bacteria: For example;

Anthrax bacilli can resist -130 C

Salmonella to -175 C for 3 days

Swine fever virus -10C for 73 days

Trichinella spiralis at -15 C for 20 days

Cysticercus bovis at -10 C for 10 days

Changes in chilled or frozen meat during
the storage
1-Physical changes
A- Muscle plasma membrane
B- Ice crystal formation
2-Microbiological
A- Stickiness
B- Black spots
C- White spot
E- Green bluish patches
F- Yeast: causing:
I. Sliminess
II. Lipolysis
II. Off-odor and discoloration
Changes in chilled or frozen meat
3-Fat rancidity (Oxidation of unsaturated fatty acids, and some times lypolysis

4-Freezer burn (When water molecules escape from the frozen meat, carry soluble proteins like Mb

5-Brine staining: leaky coolant CaCl , cause dull or pale greenish color, bitter taste in meat, should be
2

removed by trimmings

6-Bacterial slime (Aerobic spoilage by bacteria and yeasts, usually results in slime formation)

7-Bone taint (some bacteria in deep parts of the carcass

8-Weeping or dripping

When meat is cut, a red solution of

proteins that is known as drip (or weep
or purge) oozes from the cut surfaces. ,
Frozen Storage of dressed meat animals
Types and duration in -18 -25 -30
months

Beef carcass 12 18 24

Roasts, steaks, packaged 12 18 24

Ground meat, packaged,

10 >12 >12
(unsalted)

Veal carcass 9 12 24

Lamb carcass 9 12 24

Chicken 10 18 -

Turkey 6 10 -
Defrosting methods of frozen meat
Meat or any perishable foods must be kept at a safe temperature during
"the thaw". Because, the bacteria that may have been present before
freezing can begin to multiply during the defrost. So, a safe method for
meat thaw should be preferred.
Cold water thawing: The bag containing meat should be submerged in
cold tap water, changing the water every 30 minutes, so it continues to
thaw. Small packages of meat, poultry or seafood about a pound
may thaw in an hour or less. A 3 to 4 pound package may take 2 to 3
hours. For whole turkeys, estimate about 30 minutes per pound.
In refrigerator: First, thaw foods slowly and evenly in the refrigerator. This
method takes the longest time, but it is also the safest and easiest way.
Microwave:
need to check the food periodically to
cooking the thinner sections.
Air: In a room (a little cold), leaving the meat with some air circulation for
some time to thaw, but this is not recommended.
MEAT PROCESSING TECHNOLOGY
Meat processing technology comprises some steps and procedures in
the manufacture of processed meat products.
Processed meat products, which include various different types and
local/regional variations, are food of animal origin, which contribute
valuable animal proteins to human diets.
Animal tissues, in the first place muscle meat and fat, are the main
ingredients, besides occasionally used other tissues such as internal
organs, skins and blood or ingredients of plant origin.
All processed meat products have been in one way or another
physically and/or chemically treated. These treatments go beyond the
simple cutting of meat into meat cuts or meat pieces with subsequent
cooking for meat dishes to make the meat palatable.
Meat processing involves a wide range of physical and chemical
treatment methods, normally combining a variety of methods.
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Meat processing technology
More than 200 kinds of meat products (sausages, luncheon meats,
loaves, hams, dried meats, and fried meats, canned meats etc.) are
available to consumers.
The use of nonmeat ingredients, or additives, provides the meat
industry with the flexibility needed for the development of a wide
diversity of products. Today more than 3000 substances are used as
food additives.
All processed meat products have an ingredient statement on the
product label. The ingredients are listed in order of predominance so
that the ingredient present in the greatest quantity is listed first
while the ingredient present in the smallest amount is last.
A typical ingredient statement might list "beef, mutton, fat, water,
hydrolyzed vegetable protein, salt, dextrose, corn syrup, hydrolyzed
milk protein, sodium phosphate, citric acid, natural spices, smoke
flavoring, coloring agents, antioxidants, sodium nitrite, ascorbates,
sodium erythorbate etc."
Each additive has specific functions in the product.
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Meat processing technologies include
Cutting/dicing/chopping/comminuting (size reduction)
Mixing/tumbling/massaging
Salting/curing
Utilization of spices/chemicals
Stuffing/filling into casings or other containers
Fermentation and drying
Heat treatment
Smoking
EQUIPMENT USED IN MEAT PROCESSING: Grinder (manual & industrial),
Bowl cutter (bowl chopper), Mixer/blender, Filling machine (sausage stuffer),
Smokehouses/cooking chamber, Brine injector, Tumbler or Massager, Ice flaker,
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Vacuum packaging machine etc.
Meat processing technologies
Background & History
Many methods of preserving meat have been used throughout
the history.
E.g. Sumerians first to salt meat over 5,000 years ago.
Ancient Hebrews used salt from Dead Sea to preserve meat 4000
years ago
Pastirma (cured meat) is an ancient Turkic food probably created
as a necessity of nomadism
Possible that smoking of meats
Native Americans.
Hung meat from tops of teepees
curing and smoking were
heavily researched
Possible health implications (cancer, etc.)
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Background & History
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Meat processing technologies
Curing
Curing is addition of salt, sugar, and nitrite or
nitrate to meats for purpose of preservation,
flavor enhancement, or color development.
Today curing is preferred more for flavor
development than for the preservation.
Other functions of curing
Shelf life extension
Development of unique properties
Resistance to rapid deterioration
Controlling microbial growth.

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Curing Ingredients
Salt (NaCl)
Salt is the basic ingredient used in preserving food
Basic processes in which salt plays an important role:
1. Osmosis
2. Dehydration
3. Fermentation
4. Denaturing proteins

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 Salt (NaCl)

1.Osmosis
A simple definition states that osmosis is the movement of a
solvent (typically water) through a semi-permeable
membrane (the cell walls) to equalize the concentration of a
solute (typically salt) on both sides of the membrane.
Getting the salt inside the cell, where it may kill off the
harmful bacteria/pathogens, is the essence of salt-curing
foods.

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 Salt (NaCl)
2.Dehydration
Applying salt to foods can dry them effectively, since the
salt tends to attract the free water, making it unavailable
to microbes.
Exposure to air or heat for controlled periods allows the
water to evaporate, reducing the overall volume and
weight of the food.

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Salt (NaCl)

3.Fermentation
Enzymes ferment the food by breaking down the
compounds into gases and organic compounds in food.
By increasing the acid levels in the food, enzymes also
help to preserve foods, since most harmful pathogens
can only thrive when the levels of acids are within a
specific pH range.
Salt is important to act as a control on this process, since
it affects how much water is available to the enzymes.
Salt tolerant desirable lactic acid bacterial cultures that
will grow safely in the fermented product, they naturally
overwhelm "bad" or undesirable cultures. E.g.
lactobacillus can tolerate a saline environment, up to 2%
salt.
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Salt (NaCl)
4.Denaturing Proteins
Changing the structure of the proteins found in food
The strands that make up the protein are encouraged to
lengthen or coil, open or close, recombine or dissolve in
such a way that foods that were once soft may become
firm, smooth foods may become grainy, translucent foods
may become cloudy, etc. So the salt affects the structure of
the proteins by changing the ionic properties of the
solvent..

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Curing Ingredients
Salt (NaCl)
Contributes taste & flavor
Preservative effect
Controls microbial growth (may not kill the bacteria)
Osmosis (enhances transport of nitrate, nitrite, and sugar)
Dissolve muscle proteins
Can be in granular or rock forms.
Only difference is quantity of NaCl in the salt.

Besides adding to flavor and taste, salt also is an important functional

ingredient in the meat industry, which assists in the extraction of soluble
muscle proteins. This property is used for water binding and texture
formation in certain meat products.
The content of salt in sausages, hams, corned beef and similar products is
normally 1.5-3%.
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Curing Ingredients
Sugar (C12H22O11)
Contributes flavor
Counteracts salt
Provides source of energy for nitrate converting bacteria
Lowers the acidity of the cure
Can be added in the form of:
Sucrose (table sugar/brown sugar)
Dextrose (refined corn sugar)
Corn syrup solids
DRM uses powdered sugar
Finer particle size easier to dissolve in water
Commercial cures use corn syrup solids
Cheaper
May require more to get same flavor

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Sugars & Sweeteners (as Seasoning and Flavoring Ingredients)
Sugar is used in large quantities in meat curing, but is not present in most
cured products to impart a sweet taste. It is an important additive in
fermented meat products as a substrate for starter cultures, like lactic acid
bacteria. Sweeteners such as dextrose and corn syrup are used to enhance
flavor. The addition of sugars or sweeteners to a product will also increase
browning of meat during cooking.
Sweeteners could:
Help overcome the harshness of the salt in the cure
Balance the overall flavor scale
Counteract bitterness in liver products
Help stabilize color in cured meats
Increase water retention (moisture) in finished products
Provide a good nutrient source for fermentation
Types of Sweeteners:
Sugar
Dextrose
Corn syrup
Honey
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Maple syrup
Curing Ingredients
Nitrite (NaNO2) or Nitrate (NaNO3)
Contributes flavor
Prevents warmed-over flavor (WOF) in
reheated products
Retards the rancidity during storage
Prevents growth of C. boltulinum in canned
products, bacteriostatic
Contributes cured-pink color to the product.
Nitrite can be safely used in tiny concentrations for food preservation purposes.
Traces of nitrite are not poisonous, but has a number of beneficial impacts, so that
the meat industries widely depend on this substance.
Levels of 150 mg/kg in the meat product, which is 0.015%, are normally sufficient.
To reduce the risk of overdosing of nitrite salt, a safe approach is to make nitrite
available only in a homogeneous mixture with common salt generally in the
proportion 0.5% nitrite and the balance of sodium chloride (99.5%). This mixture is
called nitrite curing salt.
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Nitrites & Nitrates
Usually come in the form of potassium or sodium nitrites or nitrates.
Nitrates (NO3) take longer time to break down in cured foods than nitrites.
Nitrites (NO2) break down faster, making them appropriate for use in any cured
item that will later be fully cooked.
Turkish Food Codex allows use of Nitrate (NaNO3 or KNO3) ONLY in dry cured
meats
Turkish Food Codex permits use of Nitrites (NaNO2 or KNO2) in non-heat-
treated, cured, dried meat products
Ingoing nitrite level cannot exceed 150 ppm
Residual nitrite must not exceed 50 ppm
When nitrates and nitrites break down in the presence of extreme heat
(specifically, when bacon is cooked), potentially dangerous substances known
as nitrosamines may form in the food. Discovered to be carcinogenic in 1956.
Nitrites and Nitrates can be carcinogenic, if you consume;
40 pounds of bacon/day for 40 years (MIT Study)
Currently seeing increase of

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Curing Reaction
Basic Cure Reactions
Deoxymyoglobin + NO (Nitric Oxide) = Nitric Oxide Myoglobin
(purplish red) (red)

Nitric Oxide is generated during curing sequence

NaNO3 NaNO2 HONO NO

Nitrate Nitrite Nitrous Acid Nitric Oxide
Nitric Oxide myoglobin is unstable
So, the color 70 oC.

Many attempts have been made to replace nitrite by other substances, which
would bring about the same beneficial effects as listed above. Up to now no
alternative substance has been found. As the above desirable effects are achieved
with extremely low levels of nitrite, the substance can be considered safe from the
health point of view.
Again, NO3 is reduced to NO2 by Micrococcus varians, Staphylococcus xylosus.
Nitrate is reduced to nitrite by the enzyme of nitrate reductase.
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 Curing Reaction
Fixation Reaction
Nitric oxide myoglobin + Heat = Nitrosylhemochromagen
(red) (cured pink)
Nitrosylhemochromagen is responsible for stable cured-pink color.
Very Heat Stable-
Only occurs with the addition of heat

Overall Reaction
Myoglobin + NO Nitric Oxide Myoglobin Nitrosylhemochromagen
(purplish red) (red) HEAT (cured pink)

The nitrosomyoglobin is heat stable i.e.

when the meat is heat treated the bright
red color remains.

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Curing Adjuncts
Proper color development in meat products is a function of time,
Ascorbic Acid, Sodium Ascorbate and Sodium Erythorbate speed
up the color development
Ascorbates helps to reduce Metmyoglobin to Myoglobin
Metmyoglobin is unable to combine with NO, while Myoglobin can
Ascorbates speed up the reduction of HONO to NO, so
Greater quantities of NO available for production
Treatment of cured cuts with 0.05-1.0 % Ascorbic Acid
Effective in reducing fading of cured color in displays
Reaction accelerating or addition of ascorbic acid,
which slightly lowers the pH of the meat mixture. However, the dosage of
ascorbic acid must be low (0.05%), just to provide the slightly acid
conditions for the reduction of NaNO2 to NO.
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Ascorbates
Sodium ascorbate is used to improve and maintain the color of
processed meats.
Ascorbic acid, also known as vitamin C, sodium ascorbate and
erythorbic acid are also used for this purpose.
Sodium nitrite contributes to the characteristic cure flavor and color
of cured meats, including the ascorbates is recommended in the use
of nitrite in processed meat products, as reducing agent.

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Phosphates
Polyphosphates (NaPO4)n are known to increase both the amount of
water bound and the strength of the meat particle-particle binding in
processed meat products.
The extent to which this occurs depends on the type and concentration
of polyphosphate used and the concentration of other added salts.
Usually Sodium Tripolyphosphate (TPP).
Added to decrease shrink during curing & smoking.
Amount can not exceed 0.5%.
Increase water holding capacity (WHC) of muscle proteins.
 Alkaline Phosphates
WBC in meat products as being due to:
(a) An increase in pH (Mostly phosphates are in basic character, and contribution to the
pH in uncooked products are much greater than the pH increases in cooked products).
(b) An increase in ionic strength (There is an increase in ionic strength (from 0.21
to 0.60) with increasing chain length over the same chain length range) .
(c) The ability to chelate divalent metal ions (The ability of polyphosphates to
chelate metal ions, particularly Ca++ and Mg++ ions, was postulated).
(d) The ability to bind to meat proteins (Phosphate binding to proteins results
in an increase in the net negative charge of the protein, which in turn leads to greater
protein protein repulsion and consequently to increased WBC).
(e) The ability to dissociate actomyosin (Once phosphate is bound, it dissociates
actomyosin
of myosin for increasing WHC).

Finally, disodium phosphate, tetrasodium pyrophosphate and sodium

tripolyphosphates are the most effective phosphates in increasing ionic
strength and pH, which will increase the WBC to the greatest extent.
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WBC: Water Binding Capacity, WHC: Water Holding Capacity
Seasoning and Flavoring Ingredients
Many different spices are used in processed meat products to give their
distinctive flavors. Certain spices also act to inhibit bacterial growth and
oxidation, and give the meat product its particular character.
Among the spices most commonly used in sausages are:
Cinnamon
Red, white and black pepper,
Cumin
Allspice
Bayleaf,
Mustard,
Garlic,
Anise
Nutmeg
Mace
Cardamom
Dried or fresh chillie
Infusions or essences
Fruit juices
Vinegars
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Wines 25
Other ingredients/additives
Color substances: Synonyms are Coloring Agents, Food Colorants,
Colorants, Color additives and Food dyes. They are mostly;
-carotenes and caratenoic acids
Canthaxanthin
Riboflavin (Lactoflavin)
Caramel
Annatto - Annato extract
Carrot oil
Cochineal (carmine) from the cochineal insect, Dactylopius coccus.
Citrus Red
Orange-red
Saffron Color additives are added to foods for imparting
Curcumin (turmeric) colors, to give natural look and attract
Paprika - Paprika oleo-resin consumers.
Besides coloring food, several natural dyes posses bioactive properties and have
been used as therapeutic agents and as diagnostic tools. Some of the dyes have
been reported for following curative effects; analgesics, antibacterial, antifungal,
anti-leprotic, antiviral and anti-inflammatory etc.
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Other ingredients/additives
Monosodium glutamate (MSG) - MSG is a flavor enhancer. It comes from a
common amino acid, glutamic acid, and must be declared as MSG on meat
and poultry labels.
Antioxidants - substances added to foods to prevent the oxygen present in
the air from causing undesirable changes in flavor or color. BHA, BHT, and
Gallats, Tocopherols etc.
Citric Acid - widely distributed in nature in both plants and animals. It can
be used as an additive to protect the fresh color of meat cuts during
storage. Citric acid also helps protect flavor and increases the effectiveness
of antioxidants.
BINDERS - the substance that may be added to foods to thicken or improve
texture. Some examples of binders in meat and poultry products are
GELATINE, carrageenan, whey protein concentrates or drieds, food starch,
sodium caseinate, cellulose etc.
HYDROLYZED (SOURCE) PROTEINS
MODIFIED FOOD STARCH
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Ingredients/additives
Some of these ingredients used in meat or food processing
technologies might be a concern for the consumers, not only in
terms of animal based but also chemical/toxicological respect.
For example: gelatine, mono-di-gliserids, MSG, NO2, NO3 etc.

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Water
Water is added to many products for several reasons. Using water;
improves tenderness and juiciness,
it serves as a processing aid when the product is made.
some products would be dry and unpalatable without adding water.
water is when doing Cover Pickle Curing (Brine)
or Injection Curing,
disperses cure throughout meat
use of water reduces cost of products (15-35 %), products with
more water are cheaper
water remaining in retail product is the amount of
water used in a product is regulated by the government.

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Curing Applications
As mentioned before, curing is the addition of salt, sugar, and
nitrite or nitrate to meats for purpose of preservation, flavor
enhancement, and color development.
Today curing is usually preferred for flavor development not for
preservation.
For curing, fresh meat of good hygienic quality should be used, it
has a crucial impact on the long shelf-life and typical flavor of the
final products.
The meat selected should have a low pH, as it results in lower
WHC, thus allowing for adequate release of water (drying) during
the fermentation and ripening phase.
Currently, there are 2 types of curing methods
applied;
Dry Curing
Wet Curing
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Application of Curing Ingredients
Dry Curing
Can be as simple as salt alone
More often is a mixture of salt, a sweetener, flavorings and a curing blend
Mixture is packed and rubbed over the surface of the meat
Penetration of NaCl occurs through osmosis
Keeping the foods in direct contact with the cure helps to ensure an
evenly preserved product
But it might be high levels of shrinking

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Dry Cure Times for Meats
Item to be Cured Approx. Curing Time
-inch thick, approx. 1 2 hours

1-inch thick, approx., 3 8 hours

lean meat
-inch thick belly 7 10 days

Ham, bone-in (15 18 lbs) 40 45 days

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Application of Curing Ingredients
Wet Curing (with liquid)
There are 2 types of wet curing:
Covering with brine
Injection (pump) of brine into the meat
When a dry cure ingredients is dissolved in water, it is known as a
wet cure, or a brine cure or pickling
Technique used primarily to retain moisture
Can either be Cover Pickle (placing meat in brine) or Sweet
Pickle (sugar added to brine)
Penetration of cure occurs via osmosis
More uniform distribution of cure
Can Result in Bone sour
Can result in yeast growth

Sectioned and formed meat products processing technology.

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Brining Time for Meats
Item Not Pumped Pumped (10% of weight)

Chicken or duck breast 24 36 hours Not recommended

Chicken, whole 24 36 hours 12 16 hours

Pork butt or loin (boneless) 5 6 days - 3 days

Turkey, whole 10 12 lbs 5 6 days 3 days

Corned Brisket 7 8 days 3 5 days

Ham boneless 6 days 4 days
Ham, bone-in 20 24 days 6 7 days

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Injection Curing
Three forms of injection curing
1. Stitch or spray pumping
Cure directly injected into
meat with needles
2. Artery Pumping
Accomplishes best possible
distribution of cure
Cure dispersed via capillaries
3. Multi-needle Machine Injection
Most commercial facilities use
Rapid penetration of cure into
meat (reduce spoilage)
Less spoilage and shrinkage
Not conducive to development
of typical flavor, aroma, and
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Injection Curing
As said, the wet curing, also called pickling, which
involves the application of curing brine into the meat.
A basic rule of thumb dictates that the amount of brine
should come to about 40-50% in relation to the weight
of the meat.
After meat is taken from dry cure or brine, it must be
rinsed and washed in cold water.
Then netting is made, the and the product has to be
somehow stuffed into it.
Finally, smoke, cook or package for sale.
or TUMBLING MASSAGING

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These techniques are used to facilitate uniform cure distribution, helps to
distrup tissue structure and solubulization of muscle proteins, develop protein
exudate to bind meat chunks to form a new product before cooking.
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Tumbling & Massaging
Massaging and Tumbling occur after
Pumping the brine
Extract muscle proteins to bind the
muscles together, (tacky exudate)
Allow for increased pickup & retention
of moisture
Function of Massaging and Tumbling
Disruption of Tissue Structure
Hastening of cure-Ingredient
Distribution
Solubilization of muscle proteins
Massaging
Relies on frictional energy
Minimizes the tearing of muscles
Minimizes particle size reduction
Tumbling
Relies on impact energy
Extracts myofibrillar proteins
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Smoking of Meat Products
Smoke for the treatment of meat products is generated through the
thermal destruction of the wood components lignin and cellulose.
Materials used for smoke come from hardwood sawdust or chips
Softwood products result in sooty deposit.
Over 200 components comprise smoke
At least 80 have been identified on meat
Almost all exhibit bacteriostatic or bacteriocidal properties
Smoke consists of two parts
Dispersed phase- consists of parts that are 2-3 micrometers in size
Tars, soot, charcoal, and resins
Gaseous phase- Not visible
Phenols, acids, and carbonyl compounds

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Woods used for smoking
Hardwoods:
Hickory
Oak
Cherry
Walnut
Chestnut
Apple
Alder
Mesquite
Elm
Wood from citrus trees
Softwoods are not viable options
Never use pressure-treated wood under
any circumstances,
it is deadly poisonous.

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Alternative Smoking Sources
Teas
Herb stems
Whole spices
Grapevine clippings
Corn husks
Fruit peels
Peanut shells

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Smoke composition & their outcomes in smoked food

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Smoking of Meat Products
Benefits of Smoking:
Meat preservation through aldehydes, phenols, acids (anti-microbial effect)
Antioxidant impact through phenols and aldehydes (retarding fat oxidation)
Smoke flavor through phenols, carbonyls and others (smoking taste)
Smoke color formation through carbonyls and aldehydes(attractive color)
Surface hardening of sausages/casings through aldehydes (in particular for
more rigid structure of the casing)
!!! The most known undesirable effect of smoking is the risk of residues of
benzopyrene (PAH, HA) in smoked products which can be carcinogenic if the
intake is in high doses over long periods. With normal eating habits, a
carcinogenic risk is normally not associated with moderately smoked food such as
smoked meat products.

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Smoking of Meat Products
Depending on the product, smoke is applied at different
temperatures. There are two principal smoking techniques:
Cold smoking
Hot smoking
The principle of both methods is that the smoke infiltrates the
outside layers of the product in order to develop flavor, color
and a certain preservation effect.
Before cured foods are smoked, they should be allowed to air-
dry long enough to form a tacky skin, known as a pellicle.
It acts as a kind of protective barrier for the food, and also plays

Most foods can be properly dried by placing them on racks or

by hanging them on hooks or sticks where air is flowing around
all sides.
Recently liquid smoking is also seen in the meat industry, either
used directly in formulations or in the surface application.

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Cold Smoking
The optimal temperature in C (up to 26 C).
Sawdust should be burned slowly with light smoke only and the meat
hung not too close to the source of the smoke.
Cold smoking is a long process which is 22 h or may take several days. It
is not applied continuously, but in intervals of a few hours per day.
In this temperature range, foods take on a rich smoky flavor, develop a
deep mahogany color, and tend to retain a relatively moist texture.
They are not cooked as a result of the smoking process and proteins do
not denature.

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Hot Smoking
Hot smoking is carried out at temperatures of +60 to 80 C.
The thermal destruction of the wood used for the smoking is
normally not sufficient to produce these temperatures in the
smoking chamber. Hence, additional heat has to be applied in the
smoking chamber.
The relatively high temperatures in hot smoking assure a rapid color
and flavor development.
The treatment period is kept relatively short in order to avoid
excessive impact of the smoke (too strong smoke color and flavor)
Safe to eat without further cooking

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Liquid Smoke
Liquid smoke is a water-soluble yellow to red liquid used for flavoring. It is used as
a substitute for cooking with wood smoke while retaining a similar flavor. It can be
used to flavor any meat or vegetable. It is generally made by concentrating the
smoke from wood, but can contain any number of food additives.
Liquid Smoke is a seasoning liquid that adds a smoky flavor to food.
Wood chips or sawdust, often from hickory, is burnt to produce smoke; the smoke
is captured in water. Other woods used include apple, mesquite, and pecan.
Liquid Smoke is used a lot commercially, especially in making smoked meats such
as bacons. Purchasing is possible liquid smoke in water, oil-based liquids, or in
powder form.

quantity of meat, of liquid smoke will flavor 2 kg of meat.

Liquid smokes, offer several advantages over wood smoke, such as no need to
invest for chamber, better control of PAH content, wider diversity of applications to
food systems, superior product homogeneity, easiness to store and less
environmental pollution. Also, composition control for desired aroma and color
characteristics of the final product are achieved by adjusting the content of phenol
derivatives, carbonyl-containing compounds and organic acids.
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