LPT 321: Meat Science (1+1)

TYPES OF FUEL USED

• Most commercial smoking operations have been using sawdust, which is easier to utilize and gives a greater volume of smoke.
• Hard woods have been reported to be the best for smoking e.g.  sawdust of hickory, maple, oak , cherry and pecan
• However, liquid smoke has been produced satisfactorily from both hard and softwood with excellent results.

Liquid smoke

• Several liquid smoke preparations are available in developed countries.
• The liquid smoke is prepared from hard wood.
• The tarry droplets/polycyclic hydrocarbons are removed by filtration.
• Final product is composed of primarily of the vapour phase containing mainly phenols, organic acids, alcohols and carbonyl compounds.
• They do not contain polycyclic hydrocarbons especially benzapyrene a carcinogenic substance, which is removed during production of liquid smoke.
• Liquid smoke has several advantages.
• It has a little or no preservation effect although it contributes to the flavour.

Application of liquid smoke

• It is generally spread on the product just before cooking.
• Smoke solutions are diluted with water or frequently with vinegar or citric acid.

Composition of liquid smoke

• 20 – 30 parts of liquid smoke
• 5 parts citric acid or vinegar
• 65 - 70 parts of water
• Citric acid or vinegar is used to enhance the skin formation on skinless frankfurters.
• Acid is commonly added to reduce the cost.
• Liquid smoke makes it easier to keep the equipment clean.
• Cooking after spraying with liquid smoke preparation is essential to give good smoke colour formation.