Smoking Technology in Meat Processing from a Future Perspective

R.H. Lautenschlaeger

Smoking Technology in Meat Processing from a Future Perspective

In: 63rd International Congress of Meat Science and Technology

Author:

R.H. Lautenschlaeger

R.H. Lautenschlaeger Department of Life Science Technologies, Ostwestfalen-Lippe University of Applied Sciences, Lemgo, Germany; ralf.lautenschlaeger@hs-owl.de

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Type:: Chapter

Pages:: 1001

DOI:: https://doi.org/10.3920/9789086868605_451

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Smoking in combination with drying is an ancient procedure of meat preservation. Except for the undesired carcinogenic polycyclic aromatic hydrocarbons, the main components of smoke – acidic compounds, phenolic compounds, and carbonyl compounds – contribute to the inhibition of spoilage and pathogenic microbes, and of fat autoxidation. However, traditional smoking meets its limits. Up-to-date meat processing technology is increasingly characterized by automation, digitalization and standardization on the one hand; on the other hand, it is driven by sustainability, resource, energy and cost saving strategies. For that reason, smoke application to meat requires new concepts rendering it measurable and manageable in terms of density, viscosity, product load, and its carbon footprint. Liquid smoke and clean smoke technology offer a variety of application procedures such as co-extrusion with liquid casings, high barrier casings coated with liquid smoke, and special heat smoke procedures leading to new meat products and processing technologies.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Smoking Technology in Meat Processing from a Future Perspective

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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