Smoking

Smoking

imparts attractive and appealing sensory property 

Heat

Chemical

Surface dehydration

3 Preservation Techniques of Smoking

not enough

the 3 preservation methods of smoking is enough or not enough by themselves?

Time

Temperature

Heat from smoke can kill microbes depending on

antimicrobial

Chemical compounds in wood have _____ effect

Hot smoking

Cold smoking

2 types of smoking

Smokehouse or

Modern kilns

hot smoking is done in?

short

Hot smoking is done for long or short period of time? (just until meat is cooked)

cooked

smoked

Hot smoking means ___ and ____ at same time over a burning fire or electric elements of kiln

80 to 150 Celsius

temperature for hot smoking?

lower temperature

longer cooking time

smokier flavor than cold smoking 

Comparison of hot smoking in other method?

Cold smoking

a smoking method that is done in a longer period of time and is does not cook food

12-24 hrs

example of cold smoking time

85F or 29.4 C

cold smoking is done over a smoldering fire below _______.

Temperature danger zone

Microbial

40-140 F or 4 to 60 C

cold smoking is held in ______, rapid _____ growth may happen______ can occur 

fermented

salted

curing

the only type of meat that can be cold smoke

Liquid smoking

it is used by many consumers and commercial operations to add flavor in foods

consumers

commercial operations

flavor

Liquid smoking is used by many _____and _____ to add _____ in foods

precise controlled

instantaneous

Liquid smoking has an advantages over traditional smoking because of _____ and smoke flavor is ______

Salt + Nitrate/Nitrite

pH + temperature (<40°F or >140°F)

 __________ primary inhibitors of pathogen growth when curing meats. ______________ also help

4.9 → 2% → 86 F → MA

Minimum pH → Maximum salt —> Minimum temperature → Oxygen requirements of Campylobacter

4.7 → 10% → 38 F → AN

Minimum pH → Maximum salt —> Minimum temperature → Oxygen requirements of Clostridium

3.6 → 8% → 33 F → FA

Minimum pH → Maximum salt —> Minimum temperature → Oxygen requirements of E.coli

4.6 → 12% → 32 F → FA

Minimum pH → Maximum salt —> Minimum temperature → Oxygen requirements of Listeria

4.0 → 8% → 41 F → FA

Minimum pH → Maximum salt —> Minimum temperature → Oxygen requirements of Salmonella

4.0 → 20% → 41 F → FA

Minimum pH → Maximum salt —> Minimum temperature → Oxygen requirements of Staphylococcus

3.6 → 10% → 41 F → FA

Minimum pH → Maximum salt —> Minimum temperature → Oxygen requirements of Vibrio

unpalatable

Not all microbial growth leads to food poisoning; it can make them ______.

Lactic acid bacteria

are frequent spoilage organisms on cured/smoked meats. 

spoil

organic acids.

Lactic acid bacteria

• is tolerant of some of the conditions in the curing/smoking process or are contaminated after processing. 

• grow slowly but eventually _____ the food by producing _______

Greening of meat

Gas formation in cheese

Bloating or exploding of vacuum sealed pouches

Off flavors - cheesy, malty, acidic, foul, sour

Slime on meats

Ropy beverages or dairy

Undesirable spoilage caused by lactic acid bacteria includes:

Moldy cured and smoked meat

a controversial topic

country

cleaning the mold and by soaking the ham in water to refresh it is a safe procedure 

wash the ham in acetic acid (acetic acid vinegar at 10% in water)

Very often _____ hams will have a moldy surface. 

• USDA FSIS recommends ______

• other suggestions are to _____

Orange patches

______ are the bacterium Staphylococcus xyloses 

• that is added to salami for flavor and aesthetics (helps retain the deep red color of meat).

Staphylococcus xylosus 

salami

deep red color

Orange patches are the bacterium Staphylococcus xyloses 

• that is added to ______ for flavor and aesthetics (helps retain the ________ color of meat).

Mold Penicillium nalgiovense and yeast Debaryomyces hansenii

Colonize the salami and prevent contamination. Produces musty, mushroomy, and yeasty aromas.

Lactic acid bacteria and Staphylococcus spp.

produces high salami flavors: green, buttery, floral, and cheesy flavors.

Lactobacillus viridescens or similar bacteria that produce hydrogen peroxide 

may cause greening in meats but is safe to eat

H₂O₂ reacts with myoglobin to produce a green sheen pigment. 

how does Lactobacillus viridescens or similar bacteria that produce hydrogen peroxide cause green color

Hydrogen peroxide (H2O2)

is a strong oxidizing agent that is commonly used in industry and in the medical field. Whats the chemical formula?

Micrococcus spp. and other bacteria

 Some _____ are capable of producing slime on the surface of hams, bacon, and sausages.

Salt

increases oxidation during long cures and can lead to a rancid flavor. 

Prolonged frozen storage 

May also contribute to oxidation leading to rancid flavors. 

• Many consumers prefer these flavors. 

  • For those that do not, shorter curing and aging times should be considered.