食品安全法案.pdf

Principles of meat processing technology 37
Another accelerating or
“catalytic” effect is the
addition of ascorbic acid,
which slightly lowers the pH of
the meat mixture. However,
the dosage of ascorbic acid
must be low (%), just to
provide the slightly acid
conditions for the reduction of
NaNO2 to NO. A pronounced
reduction of the pH would
negatively affect the water
binding capacity of the product
Fig. 62: Adding of nitrite curing salt
which is not desirable. during initial phase of meat mix
fabrication

Curing of entire meat pieces

Besides the curing of chopped meat mixtures, entire pieces of muscle
meat can be cured. However, due to size the curing substances cannot
instantly react with the meat pigments as is the case in chopped meat
mixes. Hence various curing techniques are applied.

The final products of curing entire meat pieces are either cured raw
fermented products or cured cooked products (see page 98). The
curing system to be used depends on the nature of the final product
(uncooked or cooked). There are two systems for curing entire meat
pieces, dry curing and wet curing (“pickling”) and the type of the final
product determines which system will used.

In dry curing a curing mix is prepared containing salt or nitrite curing
salt, together with spices and other additives. The pieces of meat are
rubbed with this curing mix (Fig. 63, 64, 214, 215) and packed in tanks.
The curing mix gradually permeates into the meat, which can be a
lengthy process ranging from several days to several weeks. For more
details see page 173).



Dry curing is exclusively used for the fabrication of cured raw
fermented products, in particular those with a long ripening period.
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