15 TECHNOLOGY OF INTERMEDIATE MOISTURE AND DRIED MEAT PRODUCTS

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INRTODUCTION

  • Result of the dehydration or drying of lean meat Natural conditions or in an artificially created environment.

 

PROCESSING PROCEDURES FOR DRY AND SEMI-DRY SAUSAGES

 

1.Fermented Dry Sausage:-

  • Formulation and Blending
  • Stuffing
  • Fermentation
  • Heating and Drying
  • Smoking

 THE KEY CONSIDERATIONS

 

1.30-40% moisture loss.

 

2.Fat smearing over lean tissue minimized

 

3.Raw meat mix Temp. 25-28°F

 

4.Meat mix temperature at stuffing 25-30°F

 

5.Meat visual defects should be minimized

 

FERMENTED DRY SAUSAGE

  • The product is formulated to about 28-32% fat.
  • The maximum amount of beef allowed in product labeled as “pepperoni”
  • Not “beef pepperoni” is 55%.
  • Most processors use a minimum 60% pork.

 

FERMENTED SEMI-DRY SAUSAGES

 

Example

Summer sausage, Lebanon bologna and thuringer

  • Do not lose as much water (10-15% loss) as dry sausages (30-40% loss).
  • The drying occurs during fermenting and cooking
  • Comparison of the basic nutritional
  • lower pH (<4.8).
  • a fermentation period of 12-16 hours at 100°F

 

FERMENTED SEMI-DRY SAUSAGETYPE

  • Chemically Acidified Sausages-formulated with chemical acidulants
  • vNon-Acidified Dried Sausages
  • Not fermented or acidified

 

DRIED WHOLE MUSCLE  PRODUCTS

 

Muscle products are mostly dry cured Example

  • Prosciutto,
  • Parma and country ham dried pork bellies (Pancetta), üDried pork shoulders (coppa) üDried beef rounds

 

PROCESS OF DRIED MUSCLES PRODUCTS

  • Dry Curing
  • Pickle Curing
  • Injection Curing
  • Burning
  •   Ripening
  • CO2  Gassing

 

CHANGES DURING PROCESSING: DRY HAM

  • Depend upon  manufacturing differences are particle size
  • lower moisture content (22-24%),
  • water activity (<0.80)
  • moisture protein ratio (0.75:1.0 or less)

 

PROCESS MONITORING OF  SHELF-STABLE DRIED MEATS

 

1. Microbiological monitoring

 

2. Moisture content and moisture/protein ratio

 

3.Water activity

 

4. PH

 

5. Product weight throughout process

 

6. Air circulation velocity and uniformity

 

7. Temperatures

 

8. Relative humidity during process.

 

FINAL PRODUCTS: DRIED  SHELF-STABLE MEATS

 

Combination of following characteristics:-

  • Low pH/higher acidity
  • Low water activity
  • Inherent microflora in non-cooked products
you can view video on TECHNOLOGY OF INTERMEDIATE MOISTURE AND DRIED MEAT PRODUCTS

 Suggested readings

  • Kerry JF, Kerry J, Ledward DA. 2002. Meat Processing: Improving Quality. Woodhead Publishing. P359-303.
  • Rao S. M. Chander R. and Sharma A. (2005).Development of Shelf-stable Intermediatemoisture Meat Products Using Active Edible ChitosanCoating and Irradiation. Journal of food science Vol. 70, Nr. 7.
  • Kanatt SR, Chawla SP, Chander R, Bongirwar DR. 2002. Shelf-stable and safe intermediate moisture (IM) meat products using hurdle technology. J Food Prot 65:1628–31.