{"id":108,"date":"2018-07-24T06:23:51","date_gmt":"2018-07-24T06:23:51","guid":{"rendered":"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/?post_type=chapter&#038;p=108"},"modified":"2019-05-16T11:17:13","modified_gmt":"2019-05-16T11:17:13","slug":"technology-of-intermediate-moisture-and-dried-meat-products","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/chapter\/technology-of-intermediate-moisture-and-dried-meat-products\/","title":{"rendered":"TECHNOLOGY OF INTERMEDIATE MOISTURE  AND DRIED MEAT PRODUCTS"},"content":{"raw":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/iV3PEZ1q9_w\" target=\"_blank\" rel=\"noopener\"><img src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a>\r\n<\/span><\/div>\r\n\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>INRTODUCTION<\/strong>\r\n<ul>\r\n \t<li>Result of the dehydration or drying of lean meat Natural conditions or in an artificially created environment.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>PROCESSING PROCEDURES FOR DRY AND SEMI-DRY SAUSAGES<\/strong>\r\n\r\n&nbsp;\r\n\r\n<strong>1.Fermented Dry Sausage:-<\/strong>\r\n<ul>\r\n \t<li>Formulation and Blending<\/li>\r\n \t<li>Stuffing<\/li>\r\n \t<li>Fermentation<\/li>\r\n \t<li>Heating and Drying<\/li>\r\n \t<li>Smoking<\/li>\r\n<\/ul>\r\n<\/div>\r\n<strong>\u00a0<\/strong><strong style=\"text-align: initial;font-size: 1em\">THE KEY CONSIDERATIONS<\/strong>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n1.30-40% moisture loss.\r\n\r\n&nbsp;\r\n\r\n2.Fat smearing over lean tissue minimized\r\n\r\n&nbsp;\r\n\r\n3.Raw meat mix Temp. 25-28\u00b0F\r\n\r\n&nbsp;\r\n\r\n4.Meat mix temperature at stuffing 25-30\u00b0F\r\n\r\n&nbsp;\r\n\r\n5.Meat visual defects should be minimized\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>FERMENTED DRY SAUSAGE<\/strong>\r\n<ul>\r\n \t<li>The product is formulated to about 28-32% fat.<\/li>\r\n \t<li>The maximum amount of beef allowed in product labeled as \u201cpepperoni\u201d<\/li>\r\n \t<li>Not \u201cbeef pepperoni\u201d is 55%.<\/li>\r\n \t<li>Most processors use a minimum 60% pork.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>FERMENTED SEMI-DRY SAUSAGES<\/strong>\r\n\r\n&nbsp;\r\n\r\nExample\r\n\r\nSummer sausage, Lebanon bologna and thuringer\r\n<ul>\r\n \t<li>Do not lose as much water (10-15% loss) as dry sausages (30-40% loss).<\/li>\r\n \t<li>The drying occurs during fermenting and cooking<\/li>\r\n \t<li>Comparison of the basic nutritional<\/li>\r\n \t<li>lower pH (&lt;4.8).<\/li>\r\n \t<li>a fermentation period of 12-16 hours at 100\u00b0F<\/li>\r\n<\/ul>\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong><span style=\"text-align: initial;font-size: 1em\">FERMENTED SEMI-DRY\u00a0<\/span><span style=\"text-align: initial;font-size: 1em\">SAUSAGETYPE<\/span><\/strong>\r\n<div>\r\n<ul>\r\n \t<li>Chemically Acidified Sausages-formulated with chemical acidulants<\/li>\r\n \t<li>vNon-Acidified Dried Sausages<\/li>\r\n \t<li><strong style=\"text-align: initial;font-size: 1em\">Not <\/strong><span style=\"text-align: initial;font-size: 1em\">fermented or acidified<\/span><\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>DRIED WHOLE MUSCLE \u00a0PRODUCTS<\/strong>\r\n\r\n&nbsp;\r\n\r\nMuscle products are mostly dry cured Example\r\n<ul>\r\n \t<li>Prosciutto,<\/li>\r\n \t<li>Parma and country ham dried pork bellies (Pancetta), \u00fcDried pork shoulders (coppa) \u00fcDried beef rounds<\/li>\r\n<\/ul>\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial;font-size: 1em\">PROCESS OF DRIED MUSCLES PRODUCTS<\/strong>\r\n<div>\r\n<ul>\r\n \t<li>Dry Curing<\/li>\r\n \t<li>Pickle Curing<\/li>\r\n \t<li>Injection Curing<\/li>\r\n \t<li>Burning<\/li>\r\n \t<li>\u00a0 Ripening<\/li>\r\n \t<li>CO2\u00a0 Gassing<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>CHANGES DURING PROCESSING: DRY HAM<\/strong>\r\n<ul>\r\n \t<li>Depend upon\u00a0 manufacturing differences are particle size<\/li>\r\n \t<li>lower moisture content (22-24%),<\/li>\r\n \t<li>water activity (&lt;0.80)<\/li>\r\n \t<li>moisture protein ratio (0.75:1.0 or less)<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>PROCESS MONITORING OF \u00a0SHELF-STABLE DRIED MEATS<\/strong>\r\n\r\n&nbsp;\r\n\r\n1. Microbiological monitoring\r\n\r\n&nbsp;\r\n\r\n2. Moisture content and moisture\/protein ratio\r\n\r\n&nbsp;\r\n\r\n3.Water activity\r\n\r\n&nbsp;\r\n\r\n4. PH\r\n\r\n&nbsp;\r\n\r\n5. Product weight throughout process\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n6. Air circulation velocity and uniformity\r\n\r\n&nbsp;\r\n\r\n7. Temperatures\r\n\r\n&nbsp;\r\n\r\n8. Relative humidity during process.\r\n\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial;font-size: 1em\">FINAL PRODUCTS: DRIED \u00a0SHELF-STABLE MEATS<\/strong>\r\n\r\n&nbsp;\r\n\r\n<span style=\"text-align: initial;font-size: 1em\">Combination of following characteristics:-<\/span>\r\n<div>\r\n<ul>\r\n \t<li>Low pH\/higher acidity<\/li>\r\n \t<li>Low water activity<\/li>\r\n \t<li>Inherent microflora in non-cooked products<\/li>\r\n<\/ul>\r\n<\/div>\r\n\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>you can view video on TECHNOLOGY OF INTERMEDIATE MOISTURE AND DRIED MEAT PRODUCTS<\/strong><\/td>\r\n<td><a href=\"https:\/\/youtu.be\/iV3PEZ1q9_w\" target=\"_blank\" rel=\"noopener\"><img class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n\r\n<div>\r\n\r\n<strong>\u00a0Suggested readings<\/strong>\r\n\r\n<\/div>\r\n<ul>\r\n \t<li>Kerry JF, Kerry J, Ledward DA. 2002. Meat Processing: Improving Quality. Woodhead Publishing. P359-303.<\/li>\r\n \t<li>Rao S. M. Chander R. and Sharma A. (2005).Development of Shelf-stable Intermediatemoisture Meat Products Using Active Edible ChitosanCoating and Irradiation<em>. Journal of food science\u00a0<\/em>Vol. 70, Nr. 7.<\/li>\r\n \t<li>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\u201331.<\/li>\r\n<\/ul>","rendered":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/iV3PEZ1q9_w\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a><br \/>\n<\/span><\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>INRTODUCTION<\/strong><\/p>\n<ul>\n<li>Result of the dehydration or drying of lean meat Natural conditions or in an artificially created environment.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>PROCESSING PROCEDURES FOR DRY AND SEMI-DRY SAUSAGES<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>1.Fermented Dry Sausage:-<\/strong><\/p>\n<ul>\n<li>Formulation and Blending<\/li>\n<li>Stuffing<\/li>\n<li>Fermentation<\/li>\n<li>Heating and Drying<\/li>\n<li>Smoking<\/li>\n<\/ul>\n<\/div>\n<p><strong>\u00a0<\/strong><strong style=\"text-align: initial;font-size: 1em\">THE KEY CONSIDERATIONS<\/strong><\/p>\n<div>\n<p>&nbsp;<\/p>\n<p>1.30-40% moisture loss.<\/p>\n<p>&nbsp;<\/p>\n<p>2.Fat smearing over lean tissue minimized<\/p>\n<p>&nbsp;<\/p>\n<p>3.Raw meat mix Temp. 25-28\u00b0F<\/p>\n<p>&nbsp;<\/p>\n<p>4.Meat mix temperature at stuffing 25-30\u00b0F<\/p>\n<p>&nbsp;<\/p>\n<p>5.Meat visual defects should be minimized<\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>FERMENTED DRY SAUSAGE<\/strong><\/p>\n<ul>\n<li>The product is formulated to about 28-32% fat.<\/li>\n<li>The maximum amount of beef allowed in product labeled as \u201cpepperoni\u201d<\/li>\n<li>Not \u201cbeef pepperoni\u201d is 55%.<\/li>\n<li>Most processors use a minimum 60% pork.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>FERMENTED SEMI-DRY SAUSAGES<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Example<\/p>\n<p>Summer sausage, Lebanon bologna and thuringer<\/p>\n<ul>\n<li>Do not lose as much water (10-15% loss) as dry sausages (30-40% loss).<\/li>\n<li>The drying occurs during fermenting and cooking<\/li>\n<li>Comparison of the basic nutritional<\/li>\n<li>lower pH (&lt;4.8).<\/li>\n<li>a fermentation period of 12-16 hours at 100\u00b0F<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong><span style=\"text-align: initial;font-size: 1em\">FERMENTED SEMI-DRY\u00a0<\/span><span style=\"text-align: initial;font-size: 1em\">SAUSAGETYPE<\/span><\/strong><\/p>\n<div>\n<ul>\n<li>Chemically Acidified Sausages-formulated with chemical acidulants<\/li>\n<li>vNon-Acidified Dried Sausages<\/li>\n<li><strong style=\"text-align: initial;font-size: 1em\">Not <\/strong><span style=\"text-align: initial;font-size: 1em\">fermented or acidified<\/span><\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>DRIED WHOLE MUSCLE \u00a0PRODUCTS<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Muscle products are mostly dry cured Example<\/p>\n<ul>\n<li>Prosciutto,<\/li>\n<li>Parma and country ham dried pork bellies (Pancetta), \u00fcDried pork shoulders (coppa) \u00fcDried beef rounds<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial;font-size: 1em\">PROCESS OF DRIED MUSCLES PRODUCTS<\/strong><\/p>\n<div>\n<ul>\n<li>Dry Curing<\/li>\n<li>Pickle Curing<\/li>\n<li>Injection Curing<\/li>\n<li>Burning<\/li>\n<li>\u00a0 Ripening<\/li>\n<li>CO2\u00a0 Gassing<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>CHANGES DURING PROCESSING: DRY HAM<\/strong><\/p>\n<ul>\n<li>Depend upon\u00a0 manufacturing differences are particle size<\/li>\n<li>lower moisture content (22-24%),<\/li>\n<li>water activity (&lt;0.80)<\/li>\n<li>moisture protein ratio (0.75:1.0 or less)<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>PROCESS MONITORING OF \u00a0SHELF-STABLE DRIED MEATS<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>1. Microbiological monitoring<\/p>\n<p>&nbsp;<\/p>\n<p>2. Moisture content and moisture\/protein ratio<\/p>\n<p>&nbsp;<\/p>\n<p>3.Water activity<\/p>\n<p>&nbsp;<\/p>\n<p>4. PH<\/p>\n<p>&nbsp;<\/p>\n<p>5. Product weight throughout process<\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p>6. Air circulation velocity and uniformity<\/p>\n<p>&nbsp;<\/p>\n<p>7. Temperatures<\/p>\n<p>&nbsp;<\/p>\n<p>8. Relative humidity during process.<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial;font-size: 1em\">FINAL PRODUCTS: DRIED \u00a0SHELF-STABLE MEATS<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-align: initial;font-size: 1em\">Combination of following characteristics:-<\/span><\/p>\n<div>\n<ul>\n<li>Low pH\/higher acidity<\/li>\n<li>Low water activity<\/li>\n<li>Inherent microflora in non-cooked products<\/li>\n<\/ul>\n<\/div>\n<table>\n<tbody>\n<tr>\n<td><strong>you can view video on TECHNOLOGY OF INTERMEDIATE MOISTURE AND DRIED MEAT PRODUCTS<\/strong><\/td>\n<td><a href=\"https:\/\/youtu.be\/iV3PEZ1q9_w\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div>\n<p><strong>\u00a0Suggested readings<\/strong><\/p>\n<\/div>\n<ul>\n<li>Kerry JF, Kerry J, Ledward DA. 2002. Meat Processing: Improving Quality. Woodhead Publishing. P359-303.<\/li>\n<li>Rao S. M. Chander R. and Sharma A. (2005).Development of Shelf-stable Intermediatemoisture Meat Products Using Active Edible ChitosanCoating and Irradiation<em>. Journal of food science\u00a0<\/em>Vol. 70, Nr. 7.<\/li>\n<li>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\u201331.<\/li>\n<\/ul>\n","protected":false},"author":2,"menu_order":15,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-108","chapter","type-chapter","status-publish","hentry"],"part":3,"_links":{"self":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/users\/2"}],"version-history":[{"count":6,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/108\/revisions"}],"predecessor-version":[{"id":290,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/108\/revisions\/290"}],"part":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/parts\/3"}],"metadata":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/108\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/media?parent=108"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapter-type?post=108"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/contributor?post=108"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/license?post=108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}