• INTRODUCTION TO FOOD PROCESSING

•
Meaning & Importance of Food Processing

• Food processing- are the procedures or food preparation steps needed to change the food
source to consumable product.

• Example: processing hog to cooked ham

• In many cases, the term food processing also include food preservation.

• 3 Categories of Food Processing

1. Primary food processing

2. Food preservation

3. Food manufacturing

• 3 Categories of Food Processing

1. Primary food processing – the first step taken to change a food source to food. Involves
immediate post harvest procedures.

Examples are slaughtering animals and milling of grains.

• 3 Categories of Food Processing

2. Food Preservation- is the process of preparing food for future consumption by preventing its spoilage

-is the answer to the problem of in adequate food supply as well as the need for nutrition and palatable
meals for the family.

Example: curing, canning, drying, freezing

 Basis of food preservation – prevention of spoilage

 During spoilage, food become unfit for consumption. Also, delay in the use of fresh food alters
its freshness, taste and its nutritive value.

• The correct food preservation techniques retains natural color and texture of food; and its
sanitary quality.

• 3 Categories of Food Processing

3. Food Manufacturing- a further step where the raw materials may no longer have semblance of the
original source.

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Sample manufactured foods: hotdog, ice cream, fruit juices and instant coffee

• Importance of Food Preservation

1. It contributes to better nutrition for the family by preventing scarcity of food balance meal (may be
attained only if there is a year-round supply of fruits and other foods.

2. It is a means of increasing family income.

3. It helps in the economic development of the country.

4. Foods can be available through the year.

• History of Food Preservation

• The beginning of food preservation and processing must have been parallel to man’s evolution
and with eventual development of groupings and communities.

• From hunt to cave, primary processing is necessary to bring bounty of hunting to their places of
dwelling to be shared with the rest of the group.

• History of Food Preservation

• Current evidence also suggest that plants too, had been used as food even then.

• So, some minimal processing would have also been done with harvest; and of course through
serendipity and countless trials our ancestors developed ways to make these foods last longer
for consumption during times when climatic conditions made hunting impossible.

• History of Food Preservation

• Ancient man had to harness nature for food preservation.

• In frozen climates, meats were kept in ice. In tropical climates, food were dried under the sun.

• Salt was found to have preserved food as well.

• Fermentation was “spoilage” that turned out well and often better end products.

• History of Food Preservation

• It is notable that many improvements on the ancient ways of preserving food were triggered by
the need to feed armies at war.

• Classic example is the discovery of canning by Nicolas Appert in response to Napoleon’s need to
feed his conquering army.

• History of Food Preservation

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• Subsequent wars and much later, space explorations, lead to newer food preservation
technologies.

• The Malthusian theory stating that population tend to increase faster than food supply has been
validated by events, but scientists and food technologist, have shown ways of thwarting the
outcome of the unbalanced growth of population and food supply.

•
Principal Methods of Food Preservation

• Heating

• Pasteurization

• Canning

• Baking

• Refrigeration

• Sun and air-drying

• Freeze dehydration

• Fermentation

• Heating

• Raw foods deteriorates because of the action of enzymes and bacteria.

• Heating destroys certain types of microorganism that cause spoilage.

• Nearly all types of foods can be preserved for a considerable time by cooking. However ordinary
cooking does not kill all bacteria.

• Pasteurization

• Named after Louis Pasteur.

• It means heating below 100 degree C, but above 60 degree C.

• In this method, foods are subjected to sufficient heat to kill most of the bacteria without
markedly altering flavor or other characteristics.

• This method is generally used for liquid such as milk, fruit, vegetable juice and beer.

• Canning

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• Canning is a method of preserving foods, which combines the techniques of heating to kill
spoilage microorganism and inactivate enzymes by sealing in airtight container to prevent
subsequent contamination.

• Necessary to kill spore

• Baking

• The two-fold purposes of baking is to develop a different type of food product from grains; and
to preserve it for future use.

• Baking process coagulates the bread, reduces moisture and kill microorganisms that would
cause spoilage.

• Refrigeration

• Refrigeration progressively retards the rate of deterioration by natural occurring enzymes and
the rate of growth of microorganisms.

• Sun and Air-drying

• In certain localities where the warm sun and low humidity prevail, local fruits are dried on trays
in the open.

• Rapid drying is essential to prevent molding and to maintain quality.

• For fast drying where sun drying is not practicable, mechanical air drying offers the solution.

• Vacuum Drying

• Vacuum drying are used with products that deteriorate from heat or oxidation.

• A high vacuum plus heat causes the product to dry rapidly by evaporation.

• Example drying of certain fruit juices.

• Freeze dehydration

• Products such as raw cooked meat, fish and certain fruits and vegetables are frozen, placed in a
chamber, and subjected to a high vacuum.

• This causes the ice crystal to sublime or evaporate leaving small cavities.

• The spongy material take up water rapidly, during dehydration.

• Heat is applied through the shelves upon which the frozen food seats to facilitate evaporation.

• Temperature of the shelves must be regulated to increase the drying rate without melting.

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• Fermentation

• Wines and beers are produced by adding yeast to ferment the natural sugar.

• Yeast can utilize sugar even without oxygen and produce alcohol, which act as preservative.

• When the container is opened, acetic acid bacteria will oxidize the alcohol within the beverage;
producing vinegar.

• Preserving through Concentration and Carbon

• In jams, jellies, marmalades and such, preservation is accomplished by addition of sugar, while
concentration of products by the removal of water produces syrups and various fruit
concentrates.

• Preserving through Concentration and Carbon

• Beverages often pressured, and made more palatable, by use of carbon dioxide gas under
pressure.

• The gas is soluble in the liquid and inhibits bacterial and mold growth.

• Fine filtration with raw fruit juice coupled with saturation with carbon dioxide under about 7
atmosphere pressure is use for long term bulk refrigerated storage.

• Salting, Curing and Smoking

• Meat, fish and certain vegetables may be preserved by high slat concentration.

• Salt inhibits microorganisms and enzyme action.

• Products are later utilized by leaching the salt out with water.

• Salting, Curing and Smoking

• In curing ham, bacon, brine, fish and producing pickles the product is submerged in a solution of
curing slats, allowed undergoing a “cure”, then certain products are processed in a smokehouse
by dry heat.

• Corned beef is curing salt brine and distributed under refrigeration.

• Salting, Curing and Smoking

• Certain sausages, like salami, are made by adding a small amount of curing salt to control a
fermentation that imparts a characteristics flavor and exerts preservative qualities.

• These products are partially dehydrated in the smokehouse and are stable for a time without
refrigeration.

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 • Irradiation

• Energy imparted by atomic radiations can kill and is used as preservative method.

• This has been referred to as cold sterilization methods since it does not employ heat.

• Example: Gamma rays from radioactive Cobalt 60, machine accelerated electrons and x-ray.

• Irradiation

• When used in small amount, pasteurizing effects can be obtained for short shortage, or by use
of higher doses of energy, sterilization can be obtained, certain low levels will inhibit sprouting
of potatoes in storage.

• Use of this method is still in the experimental stage.

• Chemicals

• Chemical preservatives can contribute substantially in the preservation of food.

• High temperature and humidity favor microbial attack and increase the rate of development of
oxidative rancidity, which can be controlled by the use of chemicals.

• These are also use to improve the appearance, flavor, texture or storage properties of food
products.

• New Preservation Methods

1. Pulsed light- works by exposing food to intense and very bright light, which disrupts the cell
membranes of bacterial cells but not the surrounding food. The intensity of light, which lasts only a
second, is 20,000 times brighter than sunlight. There are no thermal effect so quality and nutrient
contents are retained.

• New Preservation Methods

2. Pascalization- is a food preservation process utilizing ultra-high pressure to inhibit the chemical
processess of food deterioration. It subjects food to a very high pressure, a process that kills many
bacteria, yeast and sterilized molds. Acidic foods are best suited for this method because bacterial
spores remain resistant and must be treated with acid to block their ability to germinate.

• New Preservation Methods

• Aseptic Modified Atmosphere Packaging (MAP)- has been used for many years in food products.
Food that is aseptically package is sterilized, packed, and sealed in a sterilized container under
sterile conditions.

• Example : juice box

6
• New Preservation Methods

• It is sometimes combined with modified-atmospheric package, which consist of changing the air
composition around the food to prolong its shelf-life.

• MAP is commonly used for fruits and vegetables that are ready to use, fresh peeled, sliced,
shredded or grated sold within a week of preparation.

• Cured cheese, most meat and poultry are also packed using MAP.

• Tools, Utensils, Equipment Needed in Food Preservation

• Cooking Utensils:

 tea kettle

 saucepans

 Native carajay or frying pan

 Small skillet

 Double boiler

 casserole

• Tools, Utensils, Equipment Needed in Food Preservation

• Tools:

 paring knife

 Large knife

 Mixing spoons

 Long-handed cooking spoons

 Spatula

 Can opener

 Kneading board

 Chopping board

• Tools, Utensils, Equipment Needed in Food Preservation

• Suggested Additions:

7
  pressure cooker

 meat grinder

 Kitchen shears

 Juice extractor

 Ice pick

 Dish towel

 pan cake griddle

 Tools, Utensils, Equipment Needed in Food Preservation

• Cutting and Chopping Equipment:

 butcher knife

 French or chopping knife

 Bread knife

 Cutting board

 Paring knife

 Parer or peeler

• Tools, Utensils, Equipment Needed in Food Preservation

• Mixing and Preparation Equipment:

 mixing bowls

 Sifter

 Wire whip

 Whisk beater

 Rotary beater

 Wooden spoon

 Juice extractor

 Rolling pin

8
  Bread board

• Tools, Utensils, Equipment Needed in Food Preservation

• Equipment Used for Processing:

 stove

 Gas range

 Oven

 Refrigerator

 Smoke house

 Tools, Utensils, Equipment Needed in Food Preservation

• Storage Equipment:

 canister set

 Salt and pepper shakers

 Bread box

 Cookie jar

 Refrigerator dishes

 Bowl cover

 Plastic bags

 Tools, Utensils, Equipment Needed in Food Preservation

• Cleaning Equipment:

 Dishcloth

 Dishpan

 Dishtowel

 Draining rack

 Newspapers

 Scouring pads

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  Sink strainer

 Soap dish

 Principles of Food Processing and Preservation

• Foods are mainly composed of biochemical compounds which are derived from plants and
animals.

• Carbohydrates, proteins and fats are the major constituents of food.

• In addition, minor constituents such as minerals, vitamins, enzymes, acids, antioxidants,

pigments, flavours are present.

• Foods are subject to physical, chemical, and biological deterioration

• Principles of Food Processing and Preservation

The major factors affecting food spoilage are:

1) Growth and activities of microorganisms (bacteria, yeasts, and molds);

2) Activities of food enzymes and other chemical reactions within food itself;

3) Infestation by insects and rodents;

4) Inappropriate temperatures for a given food;

5) Either the gain or loss of moisture;

6) Reaction with oxygen;

7) Light

• Principles of Food Processing and Preservation

 The vast majority of instances of food spoilage can be attributed to one of two major causes:

(1) the attack by microorganisms such as bacteria and molds; and

(2) oxidation that causes the destruction of essential biochemical compounds and/or the
destruction of plant and animal cells.

 Chemical and/or biochemical reactions results in decomposition of food- due to microbial

growth.

 There is an adverse effect on appearance, flavour, texture, colour, consistency and/or

nutritional quality of food.

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 • Principles of Food Processing and Preservation

The principles of various methods for food preservation are:

1) Prevention or delay of microbial decomposition

• By keeping out microorganisms (asepsis)

• By removal of microorganisms
• By hindering the growth and activity of microorganisms (e.g. by low temperatures, drying,
anaerobic conditions, or chemicals)
• By killing the microorganisms (e.g. by heat or radiation)

• Principles of Food Processing and Preservation

2) Prevention or delay of self decomposition of the food

• By destruction or inactivation of food enzymes (by blanching)

• By prevention or delay of chemical reactions (by using antioxidant)

• Principles of Food Processing and Preservation

3) Removal of insects, worms and rats:

• By storing foods in dry, air tight containers the insects, worms or rats are prevented
from destroying it

• Control of microorganisms

• Heat

• Cold

• Drying

• Acids

• Sugar and salt

• Oxygen concentration

• Control of enzymes

• Heat

• Oxygen removal

• Acids

• Chemicals (antioxidants)

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• Control of other factors

• Protective packaging

• Sanitation

• Salting, Curing and Smoking

•
Preservation of Fish by Salting

• Salt is an effective osmotic agent that can draw water from the food materials, such as fish,
thus, lowering its water activity and affecting preservation.

• However, longer product shelf life can only be achieved when the salt concentration approaches
the saturation concentration of over 25% salt

•
Preservation of Fish by Salting

• Salt inhibits microbial growth by plasmolysis.

• In other words, water is drawn out of the microbial cell by osmosis due to the higher
concentration of salt outside the cell.

• A cell loses water until it reaches a state first where it cannot grow and cannot survive any
longer.

• The concentration of salt outside of a microorganism needed to inhibit growth by plasmolysis

depends on the genus and species of the microorganism.

• Reference:
https://www.google.com/search?biw=1366&bih=657&tbm=isch&sa=1&ei=LedfXcuEBpD70gSSk
ZqYCA&q=plasmolysis&oq=plasmolysis&gs_l=img.3..0i67l2j0l8.190167.193566..194140...0.0..1.4
30.2744.1j0j3j4j1......0....1..gws-wiz-
img.....0.gs2_8R7zCz8&ved=0ahUKEwiLz9_piZnkAhWQvZQKHZKIBoMQ4dUDCAY&uact=5#imgrc
=ThSWp6ekKuJU9M:

•
Preservation of Fish by Salting

• The growth of some bacteria is inhibited by salt concentrations as low as 3%, e.g., Salmonella,

• whereas other types are able to survive in much higher salt concentrations, e.g., up to 20% salt
for Staphylococcus or

• up to 12% salt for Listeria monocytogenes

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•
Preservation of Fish by Salting

• The objective of salting is to insure that salt penetration is rapid enough to lower the water
activity in the deepest part of the fish followed by the equilibration of the salt in the fish
(specifically in water portion of the fish) and the surrounding salt solution (brine).

• SALT AND ITS IMPURITIES

• Solar salt or coarse sodium chloride – is prepared by evaporating seawater from salt beds,
where sea water collects.

• Commonly referred to as rock salt.

• In some other places notably in some Ilocos towns, seawater in boiled off until only the salt
(much finer salt crystals) remains.

• SALT AND ITS IMPURITIES

• Chlorides and sulphates of calcium and magnesium – impurities usually present in salt.

• Purified 99.99% sodium chloride is processed from solar or mined rock salt to attain the purity.

• SALT AND ITS IMPURITIES

• Calcium and magnesium impurities - desirable in fish curing as it promotes whiter dried fish.

• Excess of calcium and magnesium – imparts bitterness

• SALT AND ITS IMPURITIES

• Nitrate or nitrite – was first discovered as an impurity in salt.

• Such impurity was in abundance in the salt deposits of Prague in the Czech Republic.

• This is the origin of the name Prague powder for nitrite salt.

• SALT AND ITS IMPURITIES

• Salt impurities of solar and mined salt may be as high as 20%.

• It is necessary to be cognizant of impurities when using salt in food preservation.

• Bagoong makers in Pangasinan are purified salt made in Sual town.

• Process of Salt Purification

• Purification is done by first dissolving coarse solar salt in water (river water is used).

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 • Debris and other gross impurities that float are skimmed off, then the brine is heated to
evaporate the water and recrystallize the salt.

• The resulting salt is fine salt.

• This salt is further aged by stacking in salt bodega for at least a year.

• Aged salt loss a lot of moisture and selectively melts off the mineral impurities.

• The Salting Process

• The salting method applied depends on the size and composition of the fish.

• The common methods are dry salting, brine salting and a combination or hybrid method.

• The Salting Process

• Dry salting - dry salt is rubbed on the fish

• Brine salting - fish is immersed in concentrated brine

• Combination or Hybrid method – an initial dry rub followed by immerse ion in the brine that
subsequently form as water in drawn by the salt from the fish body.

• Various Method of Salting is Applied Depending on the Objective of the Salting Process

1. In tinapa, salting is mainly for flavoring with preservation being achieved by smoking and chilling
or freezing.

• Brine concentration is more dilute and the immersion time is brief.

• Various Method of Salting is Applied Depending on the Objective of the Salting Process

• Secondary effect of brining is the elution of the salt-soluble proteins from the fish muscles which
makes it an attractive glossy pellicle on the surface of the fish as moisture evaporates on
standing.

• Various Method of Salting is Applied Depending on the Objective of the Salting Process

2. Pickling or immersion in concentrated brine like in “tuyo”.

• Done for longer term preservation and is advantageous for fatty fishes because oxygen from the
atmosphere is restricted by immersion thus retarding rancidity.

• Various Method of Salting is Applied Depending on the Objective of the Salting Process

• However, a certain amount fat oxidation still occurs which contributes to the characteristics
flavor of salted fish.

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 • Immersion can take 24 hours or more and the fish so brined are sun dried.

• Various Method of Salting is Applied Depending on the Objective of the Salting Process

3. Some fish, usually bigger non-fatty fishes, are split, opened out flat and salted.

• The salted split fishes are layered and the brine that forms are allowed to drain off.

• This is also known as kench curing.

• Filipinos call it “daing”

• Various Method of Salting is Applied Depending on the Objective of the Salting Process

4. Modification of kench curing where the brine that forms is allowed to collect and the fish kept
immersed in this brine.

• Spoilage of Salted Fish

• Halophiles- the most significant spoilage microorganisms which require 10% salt for growth and
exhibit pink discoloration in the fish.

• Cases of food poisoning have been associated with pink spoiled fish because the toxin-producing
Staphylococcus aureus, may sometimes be associated with microorganisms that cause pink
spoilage.

• Preservation by Curing

• Basic curing ingredients:

 Salt

 Sugar (or other sweetener)

 Nitrite

• Other curing ingredients:

 Phosphates

 Spices

 Sodium erythorbate

 Hydrolyzed vegetable proteins

• Basic Curing Ingredients

1. SALT – basic to all curing mixtures

15
- its preservative action is due to its effect of lowering water activity and inhibition of microbial growth.

- it is a flavoring material and also increases the gel strength of sausage mixtures.

- however, using salt alone in curing results in a rather dry and dark product.

• Basic Curing Ingredients

- Only food grade salt should be used in curing.

- Salt is added either as a dry cure or a pickle cure.

- The pickle cure can either be a soaking solution or an injecting solution.

- Combination cures are often used.

- Pickle cure can vary from 50 to 85 degree Salometer brines with 65 degree being common.

• Basic Curing Ingredients

 With the recent emphasis on sodium reduction for health reasons, low sodium salts is a
combination of sodium chloride and potassium chloride.

 A 60:40 (sodium chloride to potassium chloride) mix is the usual mixture that can claim low
sodium in the label.

 The mixture can reduce sodium content by 35%.

• Basic Curing Ingredients

2. SUGAR - is added to curing mixture to balance flavor.

- It counters the harshness of salt.

- It also has a softening effect on the cured product by preventing the removal of some moisture
on the surface.

- Sugar combines with amino groups to form browning products that also enhances the flavor of
cured meat. s

• Basic Curing Ingredients

3. NITRATE and/or NITRITE

- Nitrate is the effective curing agent and nitrate is a source of nitrite.

• Basic Curing Ingredients

Functions of nitrite:

16
a. stabilize the color of the lean tissues,

b. Contribute to the characteristic flavor of cured meat,

c. inhibit bacteria responsible for spoilage and food poisoning, particularly Clostridium botulinum,

d. retards development of rancidity

• Cured Meat Color Formations

myoglobin

• Structure of Myoglobin

• The active agent in curing is nitric oxide (NO) and is generated as follows:

NaNO3 NaNO2 HONO NO

Steps:

1. Sodium nitrate is reduced to sodium nitrite by microorganisms in meat.

2. Sodium nitrite is reduced to nitrous acid in the presence of an acidic environment (e.g., by
fermentation)

3. Nitrous acid forms nitric oxide. Nitric oxide reacts with myoglobin to form red color)

• Cured Meat Color Formations

myoglobin

• Maximum Levels of Nitrate and Nitrite Allowed

• In a pickle cure at 10% pump level, the concentration of nitrite should not exceed 2.27 g per
liter.

• For direct addition or dry cure, the maximum level is 1.63 grams per kilo meat.

• Potential Health Risks from Cured Meat Products

• Nitrosamines – are compounds which can form when nitrite combine with amines, a natural
component resulting from the breakdown of proteins.

• Most cured meat products do not contain nitrosamines.

• To minimize risk of nitrosamine formation in fried bacon, the amount of nitrite that may be used
to initially cure bacon is reduced to 120 ppm and 550 ppm of erythorbate or ascorbate should
be added.

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 • Potential Health Risks from Cured Meat Products

• Salitre/ Potassium nitrate has been disallowed by BFAD to be used in any cured meat products
because it is very easy to overuse.

• Instead, curing salts such as Prague Powder, which contain more ordinary salt than nitrite is
recommended.

• Potential Health Risks from Cured Meat Products

• The use of salt as pink as a carrier for nitrite and the identification of curing salt as pink or light
orange are safety measures to prevent overuse that can be highly toxic.

• Nitrate can combine with oxygen and deprive cells of vital oxygen for cell respiration causing
asphyxiation which can be fatal.

• Other Optional Ingredients

1. Phosphates- are added to increase water-binding capacity and consequently the yield of finished
product. Their water retention property is due to two actions:

a. the raising of the pH, and

b. the unfolding of the muscle proteins to accommodate more water binding sites.

• Other Optional Ingredients

• Phosphates are used in most pumped meats, such as ham, bacon, roast beef, cooked corned
beef, tucino and meat patties and luncheon meats.

• Advantages of Phosphate:

 Reduction in cooking looses,

 Improvement in sliceability,

 Retention of flavor and juiciness,

 Retardation of the development of oxidative rancidity

• Other Optional Ingredients

• The permissible maximum concentration of residual phosphates in meat products is set at 0.5%.

• Other Optional Ingredients

2. Sodium Ascorbate and Erythorbate – a reductants

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 • react with nitrite to give nitric oxide, thus fastening development of pink-red color in
cured sausages.

• Other Optional Ingredients

 Only sodium ascorbate and erythorbate (isoascorbate) are used in practice since
ascorbic and isoascorbic acids react directly with the nitrite.

 Ascorbate, apparently, rapidly reduces metmyoglobin to myoglobin and, secondly reacts

with nitrite to produce nitric oxide more efficiently.

• Other Optional Ingredients

3. Potassium sorbate – is an anti microbial agent, particularly effective in inhibiting mold growth.

4. Monosodium glutamate – is used to enhance the flavor of meat products and although its effect on
cured meat flavor is not widely recognized, it is nevertheless used quite extensively in many Philippine
cured meat products.

• Other Optional Ingredients

5. Hydrolyzed vegetable protein – is added to many cured meat products particularly sausages both
emulsion and non-emulsion types to increase protein content and yield. Also used in ham.

• Other Optional Ingredients

6. Carageenan – is a naturally- occuring carbohydrate extracted from red seaweed.

Three basic types of carrageenan:

1. Kappa carrageenan

2. Iota carrageenan

3. Lambda carrageenan

• Other Optional Ingredients

• Customized blends of carrageenan functions as gelling agents, stabilizers, texturants,

thickeners, and viscosifiers.

• It is added in ham pump solutions and directly in sausages and meat loaf formulations.

• Other Optional Ingredients

7. Sodium and potassium lactate – are used to extend shelf-life; enhance intrinsic product safety by
controlling food-borne pathogenic bacteria such as E. coli, C. botulinum, L. monocytogenes, and protects
meat flavor.

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 • Other Optional Ingredients

8. Spices- includes a wide assemblage of true spices, herbs and vegetable bulbs.

• The term true spices, usually refers to genuine natural spices that include dried
rhizomes, barks, flowers or their parts and fruits or seeds of different plants, principally
grown in tropical and subtropical regions, containing aromatic and pungent substances
and used for seasoning meat products.

• Other Optional Ingredients

Spices are used either in natural form or as an extractive.

Natural spices can be utilized whole but usually they are previously ground.

Extractives include essential oils and oleoresins.

Spices determine unique characteristics of cured meat products especially sausages. Also used in cured
meat formulations for brand identification.

• Meat Curing Methods

1. Dry curing

2. Brine curing

3. Combination cure

4. Sausage cure method

Note: Curing is carried out at refrigeration temperatures (2.2 degree C. At colder temperatures, meat
will not cure properly. Warmer temperatures

• Meat Curing Methods

Note: Curing is carried out at refrigeration temperatures (2.2 degree C).

• At colder temperatures, meat will not cure properly.

• Warmer temperatures encourage growth of spoilage microorganisms.

• Meat Curing Methods

• Dry curing

• Brine curing

• Combination cure

20
 • Sausage cure method

• Meat Curing Methods

1. Dry curing – involves applying the cure mix directly on the meat.Once the blend of
curing salt, cure aids and seasoning (optional) is prepared according to a recipe, it is
rubbed on and into the meat at the correct usage rate.

2. Brine curing – is also called sweet pickle cure. It involves mixing the curing salt with
water to make a sweet pickle solution. The meat is cured with this brine by injecting the
brine using a meat pump or by soaking the meat for a specific time. Curing takes place in
the refrigerator and the meat is cooked after curing.

3. Combination cure – this method combines dry rub with injection or brine solution. This
is used for hams. This method shortens the curing time required and reduces the chance
of spoilage because the cure process takes place inside and outside the ham. Curing
takes place in the refrigerator and the ham is cooked after curing.

4. Sausage cure method – Curing salt and spices are mixed with ground meat. Curing takes
place in the refrigerator and the sausage is cooked after.

Smoking:

3 traditional recognized reasons for smoking meat:

1. For preservation
2. For appearance
3. For flavor

Smoking improves the flavor and appearance, aids in reducing mold growth, as well as retards rancid
flavors.

Smoking is usually accomplished in 3 stages:

1. 1st phase: drying stage – smokehouse is heated to 52 degree C. All dampers are opened to allow
all excess moisture to escape and there is no smoking during this 8-hour period.
2. During the next 8-hour stage- the dampers are partially closed and the temperature on the
house increased to 57 degree C and smoke is generated.
3. 3rd stage- smoke is continued with all the dampers closed, and the temperature on the house
raised to 61 degree C.

The wood used to generate the smoke should be of the hardwood species. Do not use any resinous
wood or sawdust because the smoke from such wood will be sooty and strong-smelling.

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