2009_Book_FoodChemistry

598 12 Meat
Table 12.19. Effect of can size and product on required
heating time of canned meat (time in min to
reach 121 ◦ C at the center of the can)
Canned meat 400 g 850 g 2500 g
Beef 47 57 80
Pork 58 98 120
Liver sausage 90 130
Blood sausage 106 113 130
Fig. 12.30. Water holding capacity of beef muscle versus
heat treatment and pH. (according to Hamm, 1972)
pH, development of a typical cooked or roasted
meat aroma and, finally, softening induced by the
shrinking and partial conversion of collagen to
gelatin (cf. 12.3.2.3.1).
Refrigerated storage of heated meat and reheating
may lead to WOF (cf. 12.6.2.1 and 12.9.4).
12.6.2.7 Tenderizing
Plant enzyme preparations (ficin, papain, bromelain)
are used to tenderize meat. These substances
are either sprayed onto the meat cuts or are distributed
via the blood vessels of the animal either
shortly before or after slaughtering.
12.7 Meat Products
Canned meat, ham, and sausages, and meat extracts
are produced from meat.
meat, the required heating time and temperature
depend on the size and content of the can since
heat penetration is highly variable (Table 12.19).
Therefore, mathematical models have been
developed which allow the temperature to be
controlled in such a way that even the coldest
point in the contents is heated to a temperature
high enough and for long enough to kill
pathogenic bacteria and microbes responsible for
spoilage. Correspondingly controlled processes
are also used in the production of cooked and
boiling sausages.
12.7.2 Ham, Sausages, Pastes
12.7.2.1 Ham, Bacon
12.7.2.1.1 Raw Smoked Hams
After the center ham has been cut (longitudinal or
circular), ham on the bone is dry, then wet cured
(4–7 weeks), matured (reddened) for 2–3 weeks
by dry storing, followed by washing, drying and
exposure to cold smoke for 4–7 weeks. In rolled
ham, the bone is taken out, and it is subsequently
processed like ham on the bone, except that the
curing time is shorter. Lightly-salted lean hams
are made from cutlet or chop meats by a mild curing
process, filled into casings and warm smoked.
12.7.1 Canned Meat
Examples of canned meat are beef and pork in
their own juice, corned beef, luncheon meat,
cooked sausages, jellied meat, and cured and
pickled hams. In order to achieve sterile canned
12.7.2.1.2 Cooked Ham
Bone-free ham is cured for 2–3 weeks, stored dry
to mature, washed and warm smoked. It is subsequently
cooked by gently simmering. In the
cook-in process, the cured meat is first packed
in foil that is resistant to boiling, then cooked