bacon and ham processing meats exam. 2

What are the containers called where fresh pork bellies are shipped to processing companies in

Combo bins

What do individual bellies undergo before being converted into sliced bacon

Skinned (using townsend skinner)

Trimmed of ragged edges (using bettcher whizard knives)

Pumped (using townsend injector)

Placed on bacon comb and put on trees or trucks for thermal processing

Thermal processing

Chilling

Pressing

Slicing (anco slicer)

Packaging

What are 3 different types of slices

Premium slices or number 1 slices, secondary slices, end and pieces

What are three general ham processing systems

Traditional bone in cured/smoked ham

Boneless, premium ham

Boneless, sectioned or chopped and formed ham

what is the process for traditional bone in cured/smoked ham

Arrive at plant in combo bins in weight range categories

Trimmed (townsend skinner)

Pumped

Netted

Placed on tree or trucks for thermal processing

Thermal processed

Chilled

Wrapped with paper

Boxed

What is the process for boneless premium ham

Ham received defatted and deseamed

Premium muscle are semimembranosus,adductor, biceps femoris, Semitendinosus

Muscles injected

Cured muscles undergo massaging and tumbling

Muscles netted together and placed in casings (usually 2 or 1 1/2)

Ham mold placed on the product before thermal processing

Thermal processing

Chilling

Cut in half and packaging

What is the process for boneless sectioned or chopped and formed

Same as premium ham except the biceps femoris and semitendinosis muscles are chopped or sectioned into smaller pieces and tumbled and massaged so the pieces can stick together

What are the measurements for bacon curing

120 ppm sodium nitrite

148 ppm potassium nitrite

550 ppm of ascorbates or erythorbates

What are the measurements for dry cured bacon

200 ppm sodium nitrite

246 ppm potassium nitrite

What are the measurements for ham curing

200 ppm nitrite

550 ppm ascorbates

What is the target temperature for thermal processing in bacon

124 to 126 F

What is the target temperature for completely cooked ham for thermal processing

Must be between 158 to 162 F

Define smoking meat

Combustion of moist sawdust