STUDIES ON CURED MEATS AND MEAT PRODUCTS
TAREK MOHAMED MAHMOUD MOHAMED ALI HEGAZI;
Abstract
Smoke liquid was prepared by combustion of Mousky powder and/or flakes sawdust in two fonns at different three temperatures, i.e. 250, 350 and 450°C. The sawdust was conditioned to three moisture levels being; 10,
20 and 30 per cent. The obtained results revealed that optimum liquid smoke might be generated by combustion of 20 per cent moisture flakes
sawdust at 350°C.
Bastrami samples were processed from beef Biceps femoris (B.F.) muscles in two fonns, i.e., unsmoked and smoked ones. Smoking ofbastrami was performed by injection of smoke liquid after curing. The smoked and unsmoked bastrami samples were stored at room temperature for 4 weeks and analyzed periodically each 2 weeks. Smoked bastrami was highly accepted by panelists and showed a high resistance against the biochemical
changes and microbial deterioration.
Longissimus dorsi (L.D.) beef cuts and hind quat1ers of sheep meat were separately dry cured, boiled and smoked by two ways, i.e., cold and/or spray smoking. The cured boiled smoked meat samples were then stored at
4oc for 4 weeks and periodically analyzed every 2 weeks. The high fat
sheep was recommended to be ideal meat for smoking. Liquid smoking was the best technique in which was suggested for meat smoking.
20 and 30 per cent. The obtained results revealed that optimum liquid smoke might be generated by combustion of 20 per cent moisture flakes
sawdust at 350°C.
Bastrami samples were processed from beef Biceps femoris (B.F.) muscles in two fonns, i.e., unsmoked and smoked ones. Smoking ofbastrami was performed by injection of smoke liquid after curing. The smoked and unsmoked bastrami samples were stored at room temperature for 4 weeks and analyzed periodically each 2 weeks. Smoked bastrami was highly accepted by panelists and showed a high resistance against the biochemical
changes and microbial deterioration.
Longissimus dorsi (L.D.) beef cuts and hind quat1ers of sheep meat were separately dry cured, boiled and smoked by two ways, i.e., cold and/or spray smoking. The cured boiled smoked meat samples were then stored at
4oc for 4 weeks and periodically analyzed every 2 weeks. The high fat
sheep was recommended to be ideal meat for smoking. Liquid smoking was the best technique in which was suggested for meat smoking.
Other data
| Title | STUDIES ON CURED MEATS AND MEAT PRODUCTS | Other Titles | دراسات على اللحوم المعالجة ومنتجاتها | Authors | TAREK MOHAMED MAHMOUD MOHAMED ALI HEGAZI | Issue Date | 1999 |
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