presentation topic on smoking by Asif Ansari in Bundelkhand university jhansi

1. BUNDELKHANDUNIVERSITY
Dept. Institute of food technology
Topic : Smoking of Meat
Submitted To : Submitted By:
Dr. D.K. Bhatt Asif Ansari
Roll.No. 11

2.  Smoking is a method for the mild
preservation and also enhance the color and
flavor by the combustion or smoldering of
woods.
 In large smoke houses by hanging the meat
or carcass over burning hardwood logs or
wood chips.
 If a smoke chamber temperature is 57°c to
give meat internal temperature of about 52°c
. At this temperature smoking may take from
18 – 24 hours.

4.  Development of aroma and flavor.
 Preservation.
 Creation of new products.
 Development of color.
 Formation of a protective skin.
 Prevent from oxidation.

5.  More than 300 different compounds have
been isolated from wood smoke.
 Mostly chemical compounds are –
Phenols:-
 Act as a antioxidant.
 High boiling point.
 Contribute to color and flavor.
 prevent oxidative changes.
 Guaiacol is mainly responsible for pungent flavor.

6.  Most common and simplest alcohol is
methanol or wood alcohol.
 Carrier for the other volatile compounds.
 Minor contribution in aroma and flavor.
 Minor bactericidal effect.
Organic Acid:-
 Reduces the greater acidity on the surface of
smoked meat.
 These are found in vapor phase and particle
phase.

7.  Short chained simple compounds ( Butanol ,
acetone , propanol , di-acetyl , furfural and
others).
 Most important to color , flavor and aroma.
 Helps in millard reaction.
Hydrocarbons:-
 A no. of polycyclic aromatic hydrocarbon
(PAHC) isolated from smoked foods is
recognized as carcinogenic.
 Removed by electrostatic filter.

8. CO2 and CO are absorbed on the surface of
fresh meat and react to produce the bright
red pigments , carboxymyoglobin and
carbomonoxide-myoglobin.
O2 combine with myoglobin to produce
oxymyoglobin or met myoglobin and produce
muddy color , specially in the presence of
alkaline phasphatase.

9.  Liquid smoke is prepared by pyrolysis of
hardwood sawdust.
 It is filtered through a cellulose pulp filter,
which removes hydrocarbons.
 The final product contain vapour phase
compounds(phenols,organic
acids,alcohols,and carbonyl compounds).
 Liquid smoke diluted before applying with;
20-30 parts liquid smoke,5 parts citric acid
or vinegar,65-75 parts water.

10.  Adding it directly to the meat emulsion.
 Dipping the product directly into the smoke
solution.
 Spraying the smoke solution over the
product.
 Vaporizing the liquid by putting it on a hot
surface.
 Spray method is frequently used for
 continuous processing.

11.  Do not require smoke generator
 Smoke is recycle until the desired
concentration is reached.
 Carcinogens can be removed.
 Little atmospheric pollution.
 Faster than conventional smoking.

12.  In smoking hard woods are used that consist
of –
 Cellulose (40-60%) basic component
 Hemi cellulose (20-30%) basic component
 Lignin (20-30%) act as cell binding glue
 Cellulose and hemi cellulose are
carbohydrates.
ALDER:
 Specially used in European country.
 Mild preservative.
 Mostly used for fish as well as poultry and
pork.

13.  Found everywhere.
 Mild preservative.
 Flavor slightly sweet.
 Used for beef , poultry , game bird and
pork.
CHERRY:
 Mild characteristics
 Flavor slightly sweet and fruity smoke
flavor.
 Used for poultry , game bird and pork

14.  Mild characteristics.
 Flavor slightly sweet and woody flavor.
 Used for game bird , poultry and pork.
HICKORI :
 Mostly used in North America.
 Moderate characteristics.
 Pungent flavor.
 Used for pork , poultry , beef and cheese.

15.  Moderate characteristics.
 Mildly smoky flavor , some sweet flavor.
 Used for poultry , hem and vegetables.
OAK:
 Mostly used in Europe.
 Moderate characteristics.
 Pleasant flavor some times are little acidic.
 Used for beef (particularly brisket
portion),poultry and pork also.

16.  Smoking are Three types:-
Cold smoking:
 Used as a flavor enhancer
 Temperature is 20-30°c
 At this temperature ,food takes on a smoky
flavor but relatively remains moist.
 Used for chicken breasts , salmon , pork
chops and beef.
 Some cold smoked foods are baked, grilled ,
roasted before eating.

17.  Exposes the food to smoke and heat in a
control environment.
 Temperature between 52-80°c
 Foods are fully cooked.
 Moist and flavorful.
 If temperature more than 85°c,food will
shrink.
 Smoking at high temperature reduces the
yield as both moisture and fat.

18. ◦ In North America this method is
commonly referred to as barbecue, pit
baking or pit roasting.
◦ It may be done in a smoke master , closed
wood fire oven or barbecue pit , or any
smoker that can reach about 121c°.
◦ In this type of smoking there is both
smoking and roasting of food product
takes place.

19.  Kills bacteria and slow down the growth of
others.
 Prevents fats from rancid.
 Extent shelf life of product.
 Aroma and flavor enhance.
DISADVANTAGES:-
 Require constant attention and equipment
that can be costly.
 Smoked food may contain carcinogenic
substances.
 If we consumed smoked food regularly it
cause stomach cancer.

20.  Food science - Norman N. Potter
 Processed meat –A.M. Pearson