(meat processing) Lecture 11 & 12 (curing, marination, tumbling, massaging) 1 (Curing) : ( ) : ( ) : : (why?) : 2 1
(dry curing) (pickle curing) (soaking, maceration) (injection curing) (emulsion curing) (hot pickle curing) 3 : ( ) (dry curing) ( ) bacon ( ) country ham 4 2
(pickle curing, wet curing) (soaking) ( 20% ) 2~3 : e.g vit C 5 (pickle curing, wet curing) (soaking) Bone sour tumbling ( ) massaging 6 3
( injection curing) ( ) ham : stitch pumping bacon ( vs. ) 7 (emulsion curing) 24 : 8 4
(hot pickle curing) (50 ) 1. ( ) 2. 9 1. protein 2. NO 3. WHC WHC 10 5
: : 1-3% : 20-25% : ( 5%) Cl- (Na+: ) 11 : (1) (2) : :??? (.? ) 12 6
(KNO 3, potassium nitrate) (NaNO 3, sodium nitrate) (KNO 2, potassium nitrite) (NaNO 2, sodium nitrite) 13 ( ) cured flavor 14 7
Cl. botulinum 100ppm 5 NaCl 200 ppm 15 NaCl ph 15 myoglobin, Mb hemoglobin, Hb KNO3 ------------------->KNO2 H2O --------1 H ph KNO2------------------->HNO2 ---------------------------------------------------2 ph HNO2------------------->N0 gas -------------------------------------------------3 NO Mb-------------------> NitrosoMb ------------------4 NitrosoMb------------------->nitrosohemochrome ------5 NO 1~3 4 5 16 8
cured meat flavor 17 ph ph ph 4.6 ph Na ascorbate Na erythorbate acidulants cure accelerators ph citric acid, Na citrate glucono delta lactone, GDL NO 18 9
residual nitrite O2 1g 0.3g secondary amine, tertiary amine nitrosamine carcinogen 85 10 75 20 19 70 ppm 156 ppm 200 ppm 500ppm 0.05 ~ 0.2 20 10
: nitrite burn nitrite burn [ ] ) 20~30ppm ph 21 : (fading) pale pink color O2 photoxidation NO heme NO O2 NO2 O2 22 11
(curing) vs. (marination) Curing ( ) Marination ( ) ( ) ( ) ( ) 23 (tumbling) ( ) (baffles) (vanes) (tumbler) (meat-protein matrix) 24 12
(tumbling) ( ) 25 (tumbling) 15 min 8~12 hr (curing marination) 26 13
(air pockets) (higher homogeneity of product) ( ) 27 (tumbling) ( ) (loading) (ex: injection) 15 min 8~12 hr (cycle time, intermittent) 28 14
(massage) (massager) WHC 29 30 15