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  • Curing Smoking S-2#3

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    This document discusses meat processing techniques including curing, smoking, and preservation methods. Curing involves treating meat with salts like sodium chloride, sugars, and sodium nitrite/nitrate to prevent microbial growth and improve flavor and texture. There are dry and wet curing methods as well as injection curing. Smoking exposes meat to smoke at controlled temperatures and times, imparting flavor from wood components like cellulose and lignin while inhibiting lipid oxidation and microbial growth. Hot smoking is done at 50-60°C for 12-15 hours while cold smoking is 30-35°C for 30-40 hours. Other preservation methods discussed include ionizing radiation, antibiotics, and chemical preservatives.

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    This document discusses meat processing techniques including curing, smoking, and preservation methods. Curing involves treating meat with salts like sodium chloride, sugars, and sodium nitrite/nitrate to prevent microbial growth and improve flavor and texture. There are dry and wet curing methods as well as injection curing. Smoking exposes meat to smoke at controlled temperatures and times, imparting flavor from wood components like cellulose and lignin while inhibiting lipid oxidation and microbial growth. Hot smoking is done at 50-60°C for 12-15 hours while cold smoking is 30-35°C for 30-40 hours. Other preservation methods discussed include ionizing radiation, antibiotics, and chemical preservatives.

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    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
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    Download as ppt, pdf, or txt
    22 views12 pages

    Curing Smoking S-2#3

    Uploaded by

    ekosaputrobbppbatu
    This document discusses meat processing techniques including curing, smoking, and preservation methods. Curing involves treating meat with salts like sodium chloride, sugars, and sodium nitrite/nitrate to prevent microbial growth and improve flavor and texture. There are dry and wet curing methods as well as injection curing. Smoking exposes meat to smoke at controlled temperatures and times, imparting flavor from wood components like cellulose and lignin while inhibiting lipid oxidation and microbial growth. Hot smoking is done at 50-60°C for 12-15 hours while cold smoking is 30-35°C for 30-40 hours. Other preservation methods discussed include ionizing radiation, antibiotics, and chemical preservatives.

    Copyright:

    © All Rights Reserved
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    Flag for inappropriate content
    Download as ppt, pdf, or txt
    of 12

    Sci n Technlg of Anim

    Product
    Processing
    Lecture 3:
    Sci n Technlg of Meat

    Prof. Dr. Ir. V. Priyo Bintoro, M.Agr.


    Laboratory of Food and Agricultural Products
    Engineering,
    Faculty of Animal and Agricultural Sciences
    Diponegoro University

    Curing/ Smoking
    Available by 1000 BC
    Microbial growth
    Organoleptic quality

    Bahan-bahan curing

    Garam dapaur (NaCl)


    Gula (C12H22O11)
    Sodium Nitrite/ Nitrate
    Ascorbic acid
    Phosphat
    Flavouring
    Bahan alami lain
    3

    Metode curing
    Dry cure :
    Untuk 100 kg daging :
    6-7 kg garam
    2 kg gula
    150 g nitrate (KNO3)

    Wet Cure
    Injection
    Note : Acidulation : Perlakuan baik
    secara biologis atau kimiawi u/ menaikkan
    keasaman produk (5,8 - 6)
    4

    Smoking
    Pemberian/ pengenaan asap pada
    suhu
    dan lama tertentu pada produk
    pangan
    Bahan
    kayu keras (selulose, hemiselulose,
    lignin)
    Komponen Asap :
    Formaldehyde, Asam karboksilat (as.

    Metode Smoking
    Hot smoking :
    50-60 C (12 15 jam)
    Cold smoking
    30 35 C (30 40 jam)
    Tujuan :
    Flavour +++
    Mikroba --Oksidasi lemak --6

    Ionizing Radiation Antibiotics


    Chemical preservatives
    ?

    10

    Questions?

    Catatan :
    Pre slaughter handling
    Post s h : rigor mortis (glycolysis); bio
    chemical changes
    Carcass; cuting meat (varieties)
    Microbiological meat (spoilage)
    Organoleptic aspects (espc : flavour)
    Quality aspects
    12

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