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Mincing and cooking meat products

Identification

Key words Mincing, cooking, meat, pasteurization, jellification, restructuring, denaturation, blood products, pâté, smoked sausage
Latest version 2011/01/31
Completed by IRTA

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.
Images
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:
  • Increase the microbiology stability during the process
  • Increase the colour stability
  • Change the texture of the product

The potential short comings are:

  • Adequate temperature control and monitoring of the product
  • Cold storage is needed
  • Sodium and fat intake
  • Time and energy consuming process
  • Loss of original meat-like texture

What can it NOT be used for?

Products Vegetarian products
Operations Drying, fermentation
Other limitations
Risks or hazards Additives contents, microbiological stability

Implementation

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.

Legal aspects
  • EC Regulation No. 2001/5/EC on food additives other than colours and sweeteners
  • EC Regulation No. 2073/2005 on Microbiological Criteria for Foodstuffs
  • EC Regulation No. 1924/2006 on nutrition and health claims made on foods
Environmental aspects New technology developments are intended to reduce energy consumption during cooking process.

Further Information

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.



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Created by Hte irta on 9 February 2012, at 16:31