LPT 321: Meat Science (1+1)

PRODUCTION OF SMOKE

• To minimize the production of carcinogenic substances, combustion temperature of 340°C appears to be reasonable.
• Although combustion temperature of 400°C is desirable for maximum production of phenols, this high temperature also favours the formation of benzapyrene and other polycyclic hydrocarbons.
• As soon as the smoke is generated numerous reactions and condensations occur.
• Aldehydes and phenols condense to form resins, which represents about 50 per cent of the smoke components and are believed to provide most of the colour in smoked meats.
• Formaldehyde appears to be the chief bactericidal substance.
• After completion of smoking the meat product (Usually bacon) is chilled and the product can be labeled ready to eat under USDA inspection.
• It must be maintained at an internal temperature of not less than 140°F for a period of 30 minutes.

Deposition of smoke on meat

• The smoke density, velocity and relative humidity of smoke air and the surface of the product being smoked influence the amount and rate of deposition of smoke.