Meat curing and smoking, Biology

Assignment Help:

Curing and Smoking

Meat curing refers to the production of the characteristic thermally stable pink meat pigment and cured meat flavour by the action of sodium nitrite and other curing agents. Addition of salt, sugar and nitrite / nitrate to meats helps in preservation, colour development and flavour enhancement. The functions of different curing ingredients and adjuncts are as fallows:

Salt: Contributes characteristic flavour to the product. Acts as a preservative and inhibits the growth of microorganisms. Penetrate through meat via osmosis, enhances the transport of nitrate, nitrite and sugar into the muscle.

Sugar: Imparts characteristic flavour to the product. It counteracts the harshness of salt. Sugar provides a source of energy for the bacteria that convert nitrate to nitrite during curing. It also helps in improving the acidity (pH) of the cure.

Nitrite (NaNo2) or nitrate (NaNo3): Contributes characteristic pink colour and flavour to the product. Use of nitrite prevents warmed over flavour in reheated products and retards the development of rancidity during storage. It prevents the growth of Clostridium botulinum in canned products and provides a bacteriostatic safeguard against mishandling of cured meat. Sodium or potassium nitrite up to 150 mg /kg is incorporated as ingoing amount in cured meat products.

Ascorbates: Ascorbic acid, sodium ascorbate and sodium erythorbate hasten colour development in cured meats. The maximum allowable level of ascorbate is 550 mg/ kg. The treatment of cured cuts by spraying with a solution of 5 to 10 % ascorbic acid is very effective in reducing fading of the cured colour under display lighting conditions.

Alkaline phosphates: Food grade polyphosphates are added to meats to increase water holding capacity of muscle proteins and thereby reduce cooking loss (shrinkage) of the product. Approved polyphosphates include sodium pyrophosphate, sodium tripoly phosphate and sodium hexametaphosphate. The finished product shall not contain more than 0.5% of added phosphate.

Water: It is considered as a curing ingredient, when curing is accompanied by immersion curing or by pickle pumping. Water disperses the curing ingredients through out the meat, makes the end product juicier and tender and reduces cost of product. Water incorporated in a product that remains in the final product at the time of sale is termed "added water" and the method to calculate added water is based on the protein fat free (PFF) method.

                                 Protein fat free value = (Percent of meat protein/ 100 Percent fat)× 100


Related Discussions:- Meat curing and smoking

What is a goiter, What is a goiter? What is endemic goiter? How is this pro...

What is a goiter? What is endemic goiter? How is this problem socially solved? Goiter is the abnormal enlargement of the thyroid gland. The goiter appears as a tumor in the ant

Define regulation of water balance, Define Regulation of Water Balance? ...

Define Regulation of Water Balance? The input of water, as well as, its loss can be highly variable due to individual habits and environmental factors; in spite of this, the to

Define biosynthesis and secretion of thyroid hormones, Define Biosynthesis ...

Define Biosynthesis and Secretion of Thyroid Hormones? Histologically, the functional cells of the thyroid gland are arranged in follicles, which surround a central lumen conta

History of viruses, In the early days of microbiology, the disease producin...

In the early days of microbiology, the disease producing submicroscopic agents were termed as 'filterable viruses' because of their ability to pass through conventional filters whi

Eastern/western/venezuelan equine encephalitis, Eastern/Western/Venezuelan ...

Eastern/Western/Venezuelan equine encephalitis This encephalitis causing group of viral diseases of wild birds including pheasants, chickens, turkeys, ducks and pigeons with a

Name of the terminal portion of the axon, Q. What is the name of the termin...

Q. What is the name of the terminal portion of the axon? The terminal portion of the axon is called as presynaptic membrane Through, this membrane neurotransmitters are release

Which hormones produced by ovaries and testicles, Q. What are the hormones ...

Q. What are the hormones produced by the ovaries and the testicles? The testicles make androgenic hormones, the major of them being testosterone. The ovaries produce progestero

What is pulse rate, Pulse Each time the left ventricle contracts and fo...

Pulse Each time the left ventricle contracts and forces blood into the aorta, it expands to adjust additional blood. And blood already present is pushed to other section and al

Methods of solid waste disposal, Commonly adapted different disposal method...

Commonly adapted different disposal methods by the municipal corporations are: (a)   Open dumping (b)   Land filling (c)    Sanitary land filling pyrolysis (d)   Incine

Nutrition of embryo sac, Nutrition of Embryo Sac The morphology of th...

Nutrition of Embryo Sac The morphology of the ovule suggests that the chalazal end is the main route for the entry of nutrients. The funicular vascular supply ends at the bas

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd