FRANCOIS DEUMIER* writes in this first of a two part series ... - Lutetia

Picture 2
MALAXEUR 1
2l mbar
0 mbar
{ to be protected, we should advise to
turn slowly and to limit the number
of turns. Thus, one will rather
recommend 1000 to 1800 turns for
a superior ham against 4000 for a
basic high-yield ham, in the section
of which the muscle fibre will not be
even recognizable any more. Vacuum
also makes meat denser during
massaging, which helps mechanical
work,
For the most fragile products, it
is possible to work with a pendular
mode massaging by making cycles
of 75o/of a turn towards and
ttaen 75o/of a turn forwards, thus
preventing the product from falling.
Mass transfers during massaging
Diffusion mechanisms
Ingredient diffusion phenomena
in the meat are slow. Moreover,
heterogeneity of the meat is an
important limiting factor, since
mass transfers are slowed down by
connective tissue and fat. Ingredient
migration is fastest when parallel to
the direction of muscle fibres and
slowest when perpendicular, making
meat an anisotropic medium. During
massaging and according to the
process parameters, a more or less
important destructuration of meat
tissues is reached and it influences
the physical properties of the meat.
Hvdrodvnamic mechanisms
Many foods have a natural porosity
which can be high (e.g. apple) or
low (e.g. meat). Meat porosity is
the consequence of the presence of
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The massager allows salting and pickling of
most meat products.
intramuscular and intermuscular
spaces and arterial and venous
systems.
This porosity depends on the
pressure and on meat elasticity.
When meat is soaked in brine
during massaging, meat degasses
when pressure decreases and
aspires brine in its pores when
atmospheric pressure is recovered.
These hydrodynamic mechanisms
induce an infiltration of brine in
meat structure and thus increase the
exchange surface between meat and
brine.
Protein extraction during massaging
Until approximately 40gl
kg, sodium chloride solubilises
myolibrillar proteins by increasing
ionic strength. Beyond, proteins
are denatured. Phosphates also
contribute to a better solubilisation
of proteins. Indeed, they complex
t}ire Ca2+ ions and thus break
the Ca-bridges between actin and
myosin. By un-bridging acto-myosin,
phosphates increase solubility of
muscular proteins.
During massaging, salt and the
phosphates solubilise proteins which
migrate to muscles surface and
which form a'silt'with meat and
fibre fragments, water, ingredients
and fat. Thanks to its emulsifying
properties, this 'silt' is essential to
ensure the cohesion of the sous-vide
cooked products, reconstituted from
various muscles, as cooked pork
ham, cooked beef ham or poultrybased
cooked products. It also allows
a better binding of meat to the batter
for breaded products.
Protein extraction is enhanced
by the vacuum, which allows
eliminating air bubbles, It also
increases with temperature. It is
better to work between 6-8'C than
around OoC to optimize protein
extraction.
Ideal silt presents a protein content
of approximately 10o/o. It is clearly
visible and sticks.
Products stabilization during massaging
Vacuum massaging also allows
limiting the development of
alteration aerobic flora, especially
as the temperature is controlled
throughout the massaging (cooled
double-jacket).
With high rotating speeds,
the product undergoes a
mechanical heating prejudicial
to its microbiological quality.
However, after a massaging at high
temperature (more than I2"C),
one may observe small holes in the
cooked products.
It is then advisable to make
The processed products can be salted,
cured, marinated or marinated and coated.
They can be intended thereafter to be
marketed in the state.
AM:PM - May/une 2011