Smoked Meat

8/7/2019 Smoked Meat

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Presented By:

Sameh GharibBenjamin White-Argumedo



PRESENTATION AGENDA

´ History and Background

´ Smoke Chemistry

´ Types of Smoking ´ Curing/Brining

´ Smoking Processes (Hot and Cold)

´ Microbiology

´ Conclusion and questions



HISTORY

´ Originally conducted as a method of preserving

meat.

« Archaeological evidence traces the smoking of fish

back as early as the 9th century

« People originally wanted to dry the meat, used

smoke to keep flies away

Illustration of

smoked Salmon

Fillet



HISTORY

´ Eventually people discovered that smokedmeat lasted longer than non smoked meat

« The drying of the meat was mostly responsible for

the longevity

´ Smoking meat practiced by people all over theworld

« Smoked Pork in China

« Smoked Fish in Medieval Europe

«Charqui (known as jerky today) in South America



HISTORY

´ Modern smoking used mainly for flavouring

« Smoking for preservation no longer necessary withample refrigeration and good storage

Native Americans

smoking meat over a fire



SMOKE CHEMISTRY

´ What·s in the smoke?

« Smoke comes from combusted wood comprised

mainly of cellulose, hemicellulose and lignin.

� Generally present in all wood

at a 2:1:1 ratio

� When combusted the wood

behaves solely as a mixture

of the three

� General model for smoke

composition comes from

pyrolysis of each individual

component



SMOKE CHEMISTRY

´ Flavours« Combustion of different wood types produce smokes of

different compositions² The flavour given by each wood is a complex blend of

compounds with phenols from Lignin being the majorcontributor to its taste

´ Colours« Caused by ¶browning· of the meat via carbonyl-amino

reactions.

« Intensity of meats colour increases with pH, along withlength and intensity of exposure to light, heat andoxygen.



SMOKING METHODS

´ Two common methods used in smoking meat

«Hot smoking

«Cold smoking

´ Both methods add flavour to the meat but leave

it in a different ¶state of readiness·



SMOKING METHODS

´ Hot smoking

«Meat is indirectly exposed to heat

« Temperatures range from 90 ² 120oC

«Meat is cooked and edible at the end of hot

smoking process (recooked for safety)

Hot Smoking dries the outer mostlayers of the meat and only allows

some smoke penetration



SMOKING METHODS

´ Cold Smoking

«Meat is completely isolated from heat

« Smoke from wood combustion is piped (and often

cooled) into separate chamber with meat

«Occurs at temperatures below 38oC

Cold smoking does not dry the outermost

layers, allowing the smoke to completely

penetrate the meat distributing the flavour

throughout



CURING/BRINING

´ Brine components:« Water

« Regular Salt (rock salt, kosher salt, etc)

« Sweetening agent (molasses, honey, maple syrup ² depends on region)

« Herbs

« Spices

« Cure (~5% Sodium Nitrite, sometimes has pink dye to add extra colouring)

´ Brining more popular than dry curing / salting (except for fish)

´ Typical pre-smoking brine is a 5% salt solution

« 1 cup salt to 1 gallon water



CURING/BRINING

´ Example Brining

Times for various

smoked products

´ Time increases forfish if bones or

skin are present

(+25% or more

extra brining time)

´ Times are heavily

dependent on size

of cut

Product Hours per

pound

Salmon 2

Country Ham 12

Side Bacon 36



CURING/BRINING

´ Reasons for Curing/Brining « Salt prolongs preservation time via microbial destruction

(osmotic pressure)

«

Cure prevents C. botulinum from growing / sporulating « Salt tenderizes meat via swelling and separation of myofibril

in muscles



COLD SMOKING PROCESS

´ Smoker:´ Hardwood chips (Maple, Apple wood, Oak)

´ Relatively low temperature to promote incomplete combustion andrelease of volatile oils

´ High temperature promotes release of ash and stabilization of

volatile oils

´ Temperature Control Systems 1)Temperature sensors

2)Air inlet fans



SMOKEHOUSE



SMOKEHOUSE

Laminar Air-Flow Technology:

´ Developed by Torry Research Station in Aberdeen, Scotland in

1939

´ Mechanical kiln:° Utilizes a motor-driven fan to create a forced draft across the

smoke house

° Utilizes an electric heater/cooler to control temperature of

smokehouse interior

° Results in an even distribution of smoke, temperature andmoisture

° Results in greater consistency and higher quality products



MECHANICAL KILN



SMOKEHOUSE

´ Control Systems

² Temperature:

° Temperature of Smoker and Smokehouse interior controlled

separately

° Smokehouse interior temperature 27°C - 38°C

° Measured by temperature sensors across the kiln

° Controlled by electric heater/cooler in kiln

² Relative Humidity:

° R.H. of 65% provides optimum balance between decreasing both

microbial growth and drying of meat

° Measured by humidity indicators and transmitters

° Controlled fan rpm and ventilation system



SMOKEHOUSE

Smoking Times for Various Smoked Meat Products

Product Time

Bacon 4 hours

H

addock (white fish) 4 hours

Salmon (oily fish) 2 days



HOT SMOKING PROCESS

´ Similar smokehouse design and control

systems to cold smoking

´ Differences:° Electric heaters in mechanical kiln raise temperature of meat to

´cooking temperaturesµ

° For deli and home hot smokers, smoke source is usually under the

meat, in order to raise temperature of meat to ´cooking

temperaturesµ



SAUSAGE SMOKING

´ Example of hot smoking process

1. Drying out meat surface for 10-40 minutes at 45-55°C

using only electric heater as a heat source.

2. Smoke for 30-90 minutes at 45-60°C using an electric

heater maintain this temperature range.

3. Bake or poached (to decrease weight loss) for 10-20minutes at 75-90°C.



HOT DELI/HOME SMOKER



BOTULISM

Causes:´ Clostridium Botulinum

´ Neurotoxins causes food poisoning

Symptoms:

´ Double vision

´ Dry mouth

´ Muscle weakness

´ Muscle paralysis

´ Respiratory system failure

´ Death

Clostridium Botulinum



BOTULISM

´ C. botulinum contamination of smoked meat products in asmokehouse

´ Smoked meat andsmokehouse provide idealconditions for C. botulinumgrowth and sporulation

Condition C. botulinum Smoked meat

Temperature 26°C - 35°C 27°C - 71°C

pH >4.6 5.4 - 7.1

Oxygen Anaerobic High CO2, CO,etc;



SODIUM NITRITE

´ Component of the pre-smoking brine

´ Reduces growth of C. botulinum

´ Prevents neurotoxin formation during sporulation

´ Adds characteristic taste and color

´ Cheap and widely available



SODIUM NITRITE

´ Possibilty of negative side-effects

´ Combines with amines in meat under high temperature to form

carcinogenic nitrosamines

´ Combines with amines on ingestion to form nitrosamines

´ Particular concern with meat products which are cooked aftersmoking



SODIUM NITRITE

´ Risk of cancer only at extremely high levels

´ Benefits of preventing botulism outweigh therisks of cancer

´ Usage of minimum concentration required to

inhibit growth and toxin formation (120 ppm of sodium nitrite)



SODIUM NITRITE

Government of Canada Regulations

Product Max. Allowable Level/ ppm

Meat 200

Pork Belly / Side Bacon 120

Fish 200



LISTERIOSIS

Causes:´ Listeria Monocytogenes

´ 1C-30C

´ Dormant at extremely lowtemperatures

Symptoms:´ Vomiting, Nausea, Cramps,Diarrhea

´ Headaches and Fever´ Blood Poisoning

´ Infection of brain and brain lining



LISTERIOSIS

´ Smoked meat is not a direct source of listeriacontamination

´ Contaminated slicing and packaging equipmentcan lead to contamination of smoked meat

´ Slicing and Packaging equipment must bedismantled, cleaned and sterilized



SMOKED MEAT AND CANCER

´ Low levels of air and oxygen found in smoker creates situation

for incomplete combustion

´ Incomplete combustion leads to formation of Polycyclic

Aromatic Hydrocarbons (PAH·s)

´ PAH·s are highly carcinogenic




Cancer Case Study:

´ More cases of intestinal cancer reported in Slovene population

in Hungary than in rest of population

´ Slovene population found to consume greater amount of smoked meat products

´ Concentration of PAH·s in Slovene home-smoked meat

products (4.16 microgram/kg) was found to be higher than that

in rest of H

ungary (0.74 microgram/kg)




Methods Determined to Reduce Cancer Risk:

´ Reducing smoking time to enable PAH concentration

to be at 1 ppm

´ Usage of LDPE packaging to absorb PAH·s (in liquid

smoke)

´ Reduce the amount of smoked meat products in diet



CONCLUSION

´ Thank you for listening to our presentation

´ Questions?

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Smoked Meat

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