Research of the quality of the overheated smoked meat products
1999
Kallemets, K. (Estonian Agricultural Univ., Tartu (Estonia). Faculty of Meat Technology)
The materials of the preliminary tests were dorsal fillet, pork single ribbed rib and the inner piece of the beef thigh. As the first tests showed that overheating the dorsa fillet and beef thigh will not have any organoleptical effects, re-experiments were continued with pork single ribbed rib. The injection of brine increased the weight level by +15 per cent. Altogether were made 5 experimental series, where pork single ribbed rib was cut into 3 parts. The first part stayed fresh. The second part was treated with standard thermal regime (till 72 deg C) and the third part was treated according to the thermal regimes of the comparison test (till 90 deg C). According to the results of the experimental we can state that overheating decreases the content of collagen by 28.6-60.7 per cent. Overheating of smoked products till inner temperature 90 deg C after passing normal smoking-cooking regimes is recommended to the products which have a higher connective tissue content, as a technological method to make product consistence softer and to improve its digestibility
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