Low humidity processed meat products fmv26042001

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Healthy animals for food production: an European perspective III IP Course on “Quality Assurance of Meat Products” Faculdade de Medicina Veterinária, Lisboa, Portugal

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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2

1. Introductive Notions

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3

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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100
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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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