Presentation

The following research work has been a collection of information on raw

materials, which seeks to establish a bridge between the art and the student to
gain their understanding and build their analysis within the field of agroindustry.
This research work has discussed the application starts the heat treatment in
meat products.
Having the following relationship, we hope this report is to your liking and
especially upcoming meets expectations.
However, to eliminate confusion and simplify the understanding of heat
treatment, processing functions can be broken down into 5 groups of
importance.
The reaction is going to have the product when subjected to each of these 5
groups processing, will be determined by the physical properties of air at each
stage.
The physical properties of the air are controlled by the temperature, moisture
content and the rate at which product passes through.
Then the 5 groups of importance that could be classified processing functions
are explained below:

Introduction

The baking step is the final step in a technological process designed to obtain a
good cooked meat product. As you can imagine this is a very critical phase
because any mistake can destroy all the work done, however surprised that
technically has hardly changed since the start of the meat industry. The
processes and temperature regimes have adapted to products over the years
but the teams have barely changed.
During firing a series of changes in the internal structure of the product as:
denaturation and coagulation of proteins, which improve the palatability of the
meat, intensifying the taste, destruction of a large number of microorganisms,
inactivation of proteolytic enzymes, the stabilization of the pink color of cured
meat, etc. All these changes directly affect the appearance, taste, texture and
final product quality and take place simply by transferring heat from one
environment into the product, followed by cooling to a temperature safety
through methods similarMoreover, market competition requires that the product quality is steady and
reliable, so a company can not afford to have a part of the process without
control, unknowingly that happens inside a boiler firing or in a chamber cooling,
with no doubt that all the pieces have followed the same process, the quality
and safety is not homogeneous.

HEAT TREATMENT IN MEAT PRODUCTS

Heat treatment in scalded meat products is a fundamental and final stage in the
process. In some cases, this is the last stage of the process prior to distribution
and marketing, as in the case of some sausage and other meat products whose
final packaging, is the same case in which it was embedded. In other cases,
however, is immediately prior to the packing stage. In all cases, is the last stage
in which the product receives heating to a final temperature which varies
between 70 C and 40 C, and which therefore reduces the microbial load.
Therein lies the importance of this step from the point of view of hygiene and
food safety.
The only exception to this is when the post-pasteurization process, which
involves heating the product subsequent to the step of packaging in order to
ensure a greater effect of process occurs.
On the other hand, is not just the health aspect that gives this character of
importance to the stage of heat treatment, but also other aspects such as
economic and sensory. A properly designed heat treatment, can be controlled
over a fairly precise, moisture loss, and therefore weight, of the product during
this stage. This will facilitate, ultimately calculating the final cost of the product,
as well as calculations regarding performance and efficiency from a production
point of view. Furthermore, in the heat treatment step, a large amount of the
final product organoleptic characteristics, such as color and peelability, including
defined. In other words, through a heat treatment designed according to the
specific needs of each processor, it can obtain a final product with the desired
appearance for the consumer. This makes the heat treatment of meat products
with characteristics of science yet, Art.
For the foregoing reasons, it is necessary that the person responsible for the
design of heat treatment for a specific product, and is thoroughly familiar with
the following detail

The computer on which place is going to take this step. This involves
mechanical and programming aspectsThe scientific principles that govern the transfer of heat and mass when
air is used as the heating medium (thermal and psychometric properties).
The physical characteristics of meat product

BASIC PRINCIPLES OF HEAT TRANSFER

The heat can be considered as a form of energy and heat transfer as heat
energy flow.
The flow of heat between two bodies occurs when including temperature
difference exists, may be in contact or separated. Heat flow always occurs from
the hotter to the colder substance, which is known as the Zeroth Law of
Thermodynamics.
The heat energy is in transit under the influence of a temperature difference. It
is inaccurate to speak of heat storage. The energy stored in a body's internal
energy, ie the energy possessed by the substance under the presence, relative
positions and motions of molecules, atoms and subatomic particles that
comprise it. When the heat flow to a body, internal energy is converted into and
stored as such.

THERMAL PROCESSING FUNCTIONS

Probably, this can be more applicable section in the design of a heat treatment
to any meat product. Each processing function explains the process and the
parameters that are to undergo the meat product during heat treatment. In
general terms, the processing functions for meat products:

Redness or heating (preparation)

drying (slow or fast)
Roasted or gold (processed with hot air)
Blanching (slow or fast)
Cooking with direct steam
Smoked (slow, fast or intensive)
Smoked using liquid smoke
Cooling
Showered.

A complete program can be formed by processing a number of stages. Very few

meat products requires a single process step.
A process step is formed by the combination of a function of process
parameters of process specific. By the time you need to change any of the
process parameters of a function, a new step process that can be included
within the processing program is created.

However, to eliminate confusion and simplify the understanding of heat

treatment, processing functions can be broken down into 5 groups of
importance
The reaction is going to have the product when subjected to each of these 5
groups processing, will be determined by the physical properties of air at each
stage.
The physical properties of the air are controlled by the temperature, moisture
content and the rate at which product passes through.
Then the 5 groups of importance that could be classified processing functions
are explained below:.

HEATING
The application of heat to the product, basically performs the following
functions:

denatured proteins
the reaction favors meat curing and sets the final color of the product
Product water removed through evaporation
fatty material melts
product temperature increases

The main purpose of this function is to uniformly heat the product surface, and
then drying faster. This is easily understandable if we remember that the hotter
the water, the easier it is evaporating.
During flushing, the product loses some moisture, but as the hatches are closed
and no forced extraction, moisture is retained in the air circulating. This
increased humidity prevents excessive drying of the product, while heating
power increases, further increasing the temperature of the product quickly.

DRYING
El secado de cualquier producto crnico, puede llevarse a cabo a cualquier
temperatura. Como el propsito fundamental de esta etapa es eliminar
humedad del producto, la humedad relativa del aire debe ser la ms baja
posible.
Upon drying, two phenomena of water movement is presented in its final
product characteristics determined after this stage. These phenomena are:

Removal of water from the surface of the product:

The air circulating in the chamber, passing through the product
that draws the moisture is on the surface.
Removing water from the surface primarily produce the following
changes in the meat product:
Protein denaturation at the surface level. Consequently, a natural
skin on the surface of the protein product is formed. If drying is too
great, the skin formed will be too thick and rigid.
Some casings or covers used in the manufacture of sausages
have the property of absorbing water. This happens in the case of
cellulose casings, and collagen-based fibrous. To the extent that
these casings to dry or dehydrate, shrink and may even wrinkle.
When drying is excessive, some cases can lose its elasticity and
flexibility. Therefore it is very important to consider not dehydrate
these cases before the product begins to heat up. If this happens,
it is possible that the gut explode when the product is heated and
expands.
Evaporative cooling phenomenon occurs. To the extent that water
evaporates from the surface of the product, it tends to lose energy
and cooling. The fundamental objective of drying is not heat the
product, but to achieve the formation dehydrate skin. Thus,
evaporative cooling experienced by the product is not a problem
as long as it has been heated.

Removing water from the interior of the product: As the surface

moisture is drawn through the air and the surface dries, the moisture
inside the product is going to move towards the surface of the water to
replace deleted. This phenomenon causes the surface to become wet.
The movement of water from inside the product to replace the
moisture removed from the surface will result in a loss of weight
and volume. Weight loss is commonly called "Shrinkage" or "Loss
Cooking". Product shape also changes due to the decrease in
volume. A sausage lose 50 grams 1 gram of water will have a
reduction of 2%, and a decrease in volume of 2.5%.
The non-meat ingredients of the formulation will be concentrated
because of the elimination of water. This includes proteins, fats,
salt, spices, starches, etc.., Generating a change in texture, bite
and flavor of the final product.

SMOKED
Smoke, whether in gaseous form or liquid form, is considered as an additive
covering the surface of the product giving a color and flavor.
The effect characteristic smoke flavor generated comes mainly from the
surface. This is because smoke penetration into the product is about 3 mm from
the surface. Some components of smoke can penetrate to reach 10 to 12 mm
after extended periods of time, but in general, the characteristic sensory effect
comes from the surface.
There are important differences in the design of heat treatment if you plan to
use gas or liquid smoke smoke.

In the case of gaseous smoke, it is important to note that from sawdust

pyrolysis, a large amount of particulate matter generated. This necessitates that
the product surface is not completely dry. To obtain good adhesion on the
surface smoke product, it should be slightly moist, giving a sticky feel. If the
product is wet, smoke particles will dissolve in water forming precipitate very
dark brown color, with a bitter taste, which will be deposited on the product. The
concentration of smoke in the processing chamber and the duration of smoking
step will determine the intensity of the precipitate.
It is very important to understand that as the gaseous smoke condenses on the
surface of the product (which is cooler), so will the humidity. Therefore, if the air
inside the chamber is very wet at the start of the smoking step, condensation of
moisture on the surface of the product will be excessive resulting dark brown
stains in the form of stripes. On the other hand, if the air inside the chamber at
the start of the smoking step is very dry, evaporation of water will run from the
surface of the product resulting in a very light color.
In the case of the application of liquid smoke, the behavior will be similar when it
is applied by spraying.
In both cases, schedule a later stage smoked for fixing the smoke on the
surface of the product. Usually this stage may be a function of "Hot Air". In the
case of gaseous smoke, you can use a high relative humidity, about 55% to
60% for greater intensity in the final color of the product. In the case of liquid
smoke, the air must be dry, with relative humidity ranging between 25% and
30%.

COOKING

The process function "Cooking" is generally the last stage of the heating
process. After cooking, necessarily followed by a rapid cooling step to lower the
temperature of the product before packaging the section.
Cooking is usually done at a temperature of 80EC, with air circulation in low
speed, direct steam. These conditions will allow the entire product inside the
chamber reaches the desired internal temperature in a uniform manner, as will
wet gut or softening sheath and subsequently facilitating the peeling of the
product.
By using direct steam, the air is completely saturated. The temperature is
controlled by the amount of steam that is added to the circulating air stream.
Cooking is basically a heating step, whose sole purpose is to raise the
temperature of the product to the desired point.
Saturated air, due to their high moisture content, large amounts of energy brings
the product. If in addition to all this energy transfer through a forced air
circulation is increased, you can run the risk of destabilizing the emulsion thus
causing grease outlet and gelatin, as may occur reventamientos gut.
As for the "Hot Air" function, you should use the extractor on low speed, if you
have the option of two speeds. This will help control the condition of the air
flowing into the chamber.
After the baking step, we recommend a maintenance stage. This is to keep the
final internal product temperature for a period of 5-10 minutes. In the case of
very large diameter products such as whole leg hams, you can schedule a
maintenance phase of up to 15 minutes. The purpose of this function is to
achieve a greater effect in reducing the microbial load.

COOLING

When the final desired internal temperature is reached and stabilized in the
baking step, the product must be cooled rapidly. For small diameter products,
perform one-step showered with brine is probably the fastest system. The
purpose of using brine as cooling medium is to cool the water to below 0EC,
without freezing. Thus, a cooling medium will be taken at a lower temperature
than if water alone was used, and thus will more rapidly. However, this requires
a team recirculating brine and will be more expensive in relation to life.
For this reason, make showered with cold water is cheaper. When showered
with cold water are used, usually recommended them in two stages, with
flashing between them, thus creating favorable conditions for evaporative
cooling during the time when the shower is off. The final temperature of the
product before the step of packaging, must be 4EC. For showers with brine, this
temperature can be achieved with shower in one step. For shower with cold
water, you can make a first step showered in which the product temperature can
drop to a value which can vary between 33EC and 41EC depending on the
diameter of the product. After this first step, you can leave the product to the
environment for a short period of time to allow the remaining water from the
shower evaporates from the surface, achieving greater cooling and avoiding
staining of this (small spots in drops lighter in color than the surface).
Subsequently, the product can be introduced into a cooling room, where air
conditions are such as to not lose much weight or wrinkle. For example, when
the cold air inside the room is very dry, or has excessively high speeds, there
may be wrinkling and loss of peelable.
When the product is vacuum packing, must be at a temperature equal to or
greater than the dew point temperature of the air flowing in the packing room. If
below this value, condensation will occur on the product surface. This water will
remain inside the vacuum pack, generating subsequent microbiological
problems.