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Cooked ham manufacture: use of liquid nitrogen during tumbling.

Author(s) : BRAUER H.

Type of article: Article

Summary

It was found that the meat dust caused by mechanical stresses during tumbling was markedly reduced in quantity. The whole length of the process was shortened for the cooled batches by about a third as compared with comparable uncooled batches, without there being any change in the sensory characteristics, consistency, odour or flavour. The cooking yield from products tumbled with interval cooling was increased in spite of the increased core temperature during cooking. The higher core temperature improved colour and colour retention and the bacteriological stability of the cooled cooked ham batches noticeably.

Details

  • Original title: Cooked ham manufacture: use of liquid nitrogen during tumbling.
  • Record ID : 1994-0336
  • Languages: English
  • Source: Fleischwirtschaft - vol. 73 - n. 6
  • Publication date: 1993/06
  • Document available for consultation in the library of the IIR headquarters only.

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