Smoking Technology in Meat Processing from a Future Perspective

R.H. Lautenschlaeger

Smoking Technology in Meat Processing from a Future Perspective

于63rd International Congress of Meat Science and Technology

著者：

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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类型:: 章节

Page Range:: 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

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

Subjects
- 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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