Low humidity processed meat products fmv26042001
March 26th, 2001
LOW HUMIDITY PRODUCTS
SOME PORTUGUESE EXAMPLES
António J. F. Raimundo & José M. Pereira de Moura
Contents:
1. 2. 3. 4. 5.
Introductive Notions Chouriço and Similar Products Presunto Products in theMarket Videos Salpicão and Chouriço Processing
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1. Introductive Notions
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Why do Low Products Exist?
- Preventing Food Spoilage - Preventing SAFETY Hazards
Humidity
- Increased Durability of Food Supplies - Reducing Waste ... - Dietetic awareness ... - Sensorial diversification/PLEASURE
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Safety Risks/CompositionDue to Composition
Risks
aw ( 0,6
HMF IMF LMF
*stable
High Moisture Foods Intermediate Moisture Foods Low Moisture Foods
Gauthier et al. (1986); Leistner (1990)
1Mossel
e Garcia (1984)
10
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Storing Conditions aw + pH
CATEGORY CRITERIA
aw 0,95 and pH 5,2 ____________ aw 0,91 or pH 5,0 aw 0,95 or pH 5,2 aw > 0,95 and pH > 5,2
STORINGTEMPERATURE
Stable
No refrigeration needed
Alterable
10ºC
Easily alterable
5ºC
Leistner & Rödel (1976)
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2. Chouriço
and Similar Products
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Chouriço
Appearance
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Chouriço Definition
Horse-shoe shaped, but also rod shaped A product cured by smoke based
exclusively on pig lean and fat, fresh ortreated by cold, in the form of small fragments, to which seasonings and additives are added
Meat and fat:
- Lean or lean/fat mix (belly); cardiac muscle in cheaper types - Hard fat, without rind, in fragments not bigger than 1,5 cm
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Chouriço
and Similar Products
The portuguese chouriço (made out of pig meat), and its related products (salpicão, chourição,linguiça ...), are intensively hotsmoked products This drastic thermal processing (hot smoking), by fire with nonresinous wood-types, is (beyond its composition and seasoning) what confers the product its originality
Originality
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Chouriço
and Similar Products
The products which are similar to
Chouriço are:
Salpicão Chourição Linguiça ... and others They varyin size of meat pieces, calibre,
composition and shape
Products may get different names in
different parts of the country (regardless of size of meat pieces, calibre, composition and shape), and different recipes
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Chouriço 1
Ingredients
Formula
kg
7,934 1,160 0,220 0,300 0,040 0,150 1,147 0,014 0,035
%
79,34 11,60 2,20 3,00 0,40 1,50 11,47 0,14 0,35
100Pork lean Pork backfat Refined salt Red pepper* Sweet paprika* Garlic* Water Nitrifying agent* Polyphosphate mix
total 10,000
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Chouriço 2
Ingredients
Belly +/or trimmings*
(70% lean+ 30% fat)
Formula
kg
5,000
%
87,458
Refined salt Red pepper* Sweet paprika Garlic* Water Nitrifying agent Polyphosphate mix
0,110 0,200 0,020 0,012 0,350 0,007 0,0185,717
1,924 3,498 0,349 0,210 6,122 0,122 0,314
total
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Chouriço
Tripe*
a) Natural (pig) b) Synthetic edible (collagenic)
Processing Diagram
Meat processing Packaging
Selection Cutting/ Mincing
Ingredients
1. Water 2. Salt (NaCl) 3. Red pepper paste 4. *Nitrifying agents 5. * Polyphosphates ... Other ...
Mixing + Seasoning Ripening/ maturation 4-10ºCa) 2-5 days b) overnight
Stuffing*
Thermal processing* Traditional Type 1) Dehydration 30-40ºC 2) Reddening 40-50ºC 3) Coagulation* 50-55ºC Industrial type 1) Dehydration 40-50ºC 2) Reddening 50-60ºC 3) Coagulation* 60-70ºC Packaging/ labelling a) Bulk b) Vacuum c) MAP d) Canned* Expedition 26 April 2001 19 Stabilization
Treatment e.g.
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Chouriço
smoking...
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