Smoking of meat by Asif Ansari
- 1. BUNDELKHANDUNIVERSITY Dept. Institute of food technology Topic : Smoking of Meat Submitted To : Submitted By: Dr. D.K. Bhatt Asif Ansari Roll.No. 11
- 2. Smoking is a method for the mild preservation and also enhance the color and flavor by the combustion or smoldering of woods. In large smoke houses by hanging the meat or carcass over burning hardwood logs or wood chips. If a smoke chamber temperature is 57°c to give meat internal temperature of about 52°c . At this temperature smoking may take from 18 – 24 hours.
- 4. Development of aroma and flavor. Preservation. Creation of new products. Development of color. Formation of a protective skin. Prevent from oxidation.
- 5. More than 300 different compounds have been isolated from wood smoke. Mostly chemical compounds are – Phenols:- Act as a antioxidant. High boiling point. Contribute to color and flavor. prevent oxidative changes. Guaiacol is mainly responsible for pungent flavor.
- 6. Most common and simplest alcohol is methanol or wood alcohol. Carrier for the other volatile compounds. Minor contribution in aroma and flavor. Minor bactericidal effect. Organic Acid:- Reduces the greater acidity on the surface of smoked meat. These are found in vapor phase and particle phase.
- 7. Short chained simple compounds ( Butanol , acetone , propanol , di-acetyl , furfural and others). Most important to color , flavor and aroma. Helps in millard reaction. Hydrocarbons:- A no. of polycyclic aromatic hydrocarbon (PAHC) isolated from smoked foods is recognized as carcinogenic. Removed by electrostatic filter.
- 8. CO2 and CO are absorbed on the surface of fresh meat and react to produce the bright red pigments , carboxymyoglobin and carbomonoxide-myoglobin. O2 combine with myoglobin to produce oxymyoglobin or met myoglobin and produce muddy color , specially in the presence of alkaline phasphatase.
- 9. Liquid smoke is prepared by pyrolysis of hardwood sawdust. It is filtered through a cellulose pulp filter, which removes hydrocarbons. The final product contain vapour phase compounds(phenols,organic acids,alcohols,and carbonyl compounds). Liquid smoke diluted before applying with; 20-30 parts liquid smoke,5 parts citric acid or vinegar,65-75 parts water.
- 10. Adding it directly to the meat emulsion. Dipping the product directly into the smoke solution. Spraying the smoke solution over the product. Vaporizing the liquid by putting it on a hot surface. Spray method is frequently used for continuous processing.
- 11. Do not require smoke generator Smoke is recycle until the desired concentration is reached. Carcinogens can be removed. Little atmospheric pollution. Faster than conventional smoking.
- 12. In smoking hard woods are used that consist of – Cellulose (40-60%) basic component Hemi cellulose (20-30%) basic component Lignin (20-30%) act as cell binding glue Cellulose and hemi cellulose are carbohydrates. ALDER: Specially used in European country. Mild preservative. Mostly used for fish as well as poultry and pork.
- 13. Found everywhere. Mild preservative. Flavor slightly sweet. Used for beef , poultry , game bird and pork. CHERRY: Mild characteristics Flavor slightly sweet and fruity smoke flavor. Used for poultry , game bird and pork
- 14. Mild characteristics. Flavor slightly sweet and woody flavor. Used for game bird , poultry and pork. HICKORI : Mostly used in North America. Moderate characteristics. Pungent flavor. Used for pork , poultry , beef and cheese.
- 15. Moderate characteristics. Mildly smoky flavor , some sweet flavor. Used for poultry , hem and vegetables. OAK: Mostly used in Europe. Moderate characteristics. Pleasant flavor some times are little acidic. Used for beef (particularly brisket portion),poultry and pork also.
- 16. Smoking are Three types:- Cold smoking: Used as a flavor enhancer Temperature is 20-30°c At this temperature ,food takes on a smoky flavor but relatively remains moist. Used for chicken breasts , salmon , pork chops and beef. Some cold smoked foods are baked, grilled , roasted before eating.
- 17. Exposes the food to smoke and heat in a control environment. Temperature between 52-80°c Foods are fully cooked. Moist and flavorful. If temperature more than 85°c,food will shrink. Smoking at high temperature reduces the yield as both moisture and fat.
- 18. ◦ In North America this method is commonly referred to as barbecue, pit baking or pit roasting. ◦ It may be done in a smoke master , closed wood fire oven or barbecue pit , or any smoker that can reach about 121c°. ◦ In this type of smoking there is both smoking and roasting of food product takes place.
- 19. Kills bacteria and slow down the growth of others. Prevents fats from rancid. Extent shelf life of product. Aroma and flavor enhance. DISADVANTAGES:- Require constant attention and equipment that can be costly. Smoked food may contain carcinogenic substances. If we consumed smoked food regularly it cause stomach cancer.
- 20. Food science - Norman N. Potter Processed meat –A.M. Pearson