Mincing 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||Mincing, cooking, meat, pasteurization, jellification, restructuring, denaturation, blood products, pâté, smoked sausage|
How does it work?
|Primary objective||Product stabilization|
|Working principle|| Minced or whole meat and fat are mixed with salts, additives and spices, and then stuffed in animal or artificial casing. Finally, the product is introduced into a mould or casing and then cooked with hot water, steam, or smoked with traditional or liquid smoke. Spices and cooking combination gives to the product the desired final properties: microbiological safety, colour stability, specific flavour and texture.|
|Additional effects||Mass increase, flavour modification, microbiological reduction, density change|
|Important process parameters||temperature, time, cooking system, casing type, cutting-grinding-mixing-stuffing system|
|Important product parameters||mixture composition (preservatives, colorants, salts, emulsifiers, stabilisers, spices)|
What can it be used for?
|Products||Blood products, pâté, cooked sausage, raw sausage, mortadella|
|Operations||Presalting, cooking, pasteurization, stuffing|
|Solutions for short comings|| The potential needs are:
The potential short comings are:
What can it NOT be used for?
|Risks or hazards||Additives contents, microbiological stability|
|Maturity|| This technology is widely described in the literature as this is a traditional process know for decades. Due to new technology improvements, new ingredients, introduction of artificial casings (improving microbiological stability and product stability) can be found.
New developments in the pasteurization 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.
temperature, time, cooking system, casing type, cutting-grinding-mixing-stuffing system mixture composition (preservatives, colorants, salts, emulsifiers, stabilisers, spices) not applicable 2.2.4 physical, chemical stabilizing, structure forming, conversion not applicable Internal data base, WOK, SCOPUS Search terms: mincing, cooking, meat, pasteurization, jellification, restructuring, denaturation, blood sausage, pâté WikiSysop :Template:Review document :Template:Review status