Brining and cooking meat products
- How does it work?
- What can it be used for?
- What can it not be used for?
- Related Facilities
- Further Information
|Key words||Cooking, brine, meat, injection, pasteurization, jellification, restructuring, denaturalisation, cooked ham, bacon, cooked turkey|
How does it work?
|Primary objective||Product stabilization|
|Working principle|| The brine is incorporated into the meat by injection or marination and then tumbled for protein extraction, less cooking loss, brine homogenization and meat softening. The product is placed into a mould and cooked, with hot water or steam, with or without smoking. Brine composition, quantity of brine injected, and cooking time and temperature combinations, give the desired final properties to the products: microbiological safety, colour stability, specific flavour, texture and shelf life.
This process can be applied to different kind of meats. Brine quantity and procedure are specific for each product (f.e. bacon, ham, or chicken products).
|Additional effects||Microbiological reduction, flavour and colour modification, mass increase, density change|
|Important process parameters||cooking time and temperature, tumbling time, rotation, brine composition: salt, additives (preservatives, colorants, emulsifiers, stabilisers)|
|Important product parameters||meat pH|
What can it be used for?
|Products||cooked ham, bacon, cooked turkey|
|Operations||brining, cooking, pasteurization, moulding|
|Solutions for short comings|| The potential needs are:
The potential short comings are:
What can it NOT be used for?
|Risks or hazards||Nitrite content, microbiological stability (C. Botulinum)|
|Maturity|| This technology is widely described in the literature as this is a traditional process known for decades. Due to new technologies, new ingredients, introduction of artificial casings (improving microbiological stability and product stability) can be found.
New developments in the pasteurisation process are being implemented. For example, the use of temperature probes online.
|Modularity /Implementation||Improvements in this technology are easily implemented in continuous productions lines.|
|Consumer aspects|| New product developments need the acceptance of new flavours and textures by the consumer.
Traditionally produced products are widely accepted by consumers.
|Environmental aspects||New technology developments are intended to reduce energy consumption during cooking process.|
Facilities that might be interesting for you
|Institutes||IRTA, SP, DMRI – Danish Technological Institute, UH, University of Copenhagen, SSICA|
|Companies||Campofrío, ElPozo, Casademont, Casa Tarradellas, Argal|
|References|| 1. Advanced technologies for meat processing (2006). Co-edited by Leo M. L. Nollet & Fidel Toldrá. Boca Raton, CRC/Taylor & Francis.
2. Research advances in the quality of meat and meat products (2002). Edited by Fidel Toldrá. Trivandrum, India, Research Signpost.
3. Developments in meat science 4 (1988). Edited by Ralston Lawrie. London, Elsevier Applied Science.
cooking time and temperature, tumbling time, rotation, brine composition: salt, additives (preservatives, colorants, emulsifiers, stabilisers) meat pH not applicable 2.2.4 physical, chemical stabilizing, structure forming, conversion not applicable Internal data base, WOK, Scopus Search terms: cooking, brine, meat, injection, pasteurization, jellification, restructuring, denaturalisation, cooked ham, bacon, cooked turkey WikiSysop :Template:Review document :Template:Review status