Department of food technology

1. TECHNO MAIN SALT
LAKE
PRESENTATION ON SMOKING-AN EFFECTIVE
TECHNOLOGY FOR MEAT
SUBJECT NAME- FOOD PROCESS TECHNOLOGY-II
SUBJECT CODE - PC-FT 502
SEMESTER - 5TH, YEAR - 3RD
NAME - JOYJIT MONDAL
ROLL - 13003421034
REG NO. - 211300103420002

2. SMOKING OF MEAT- Smoking is a method for the
mild preservation and also enhance the color and flavor
by the combustion or smoldering of woods.
PROCESS -
 By hanging the meat over burning hardwood logs
or wood chips.
 Smoke chamber temperature is 57°c to give meat
internal temperature of about 52°c for 18-24 hours.

3. PURPOSE OF SMOKING-
• Development of aroma and flavour.
• Preservation - Removing the moisture from food
helps prevent bacterial and fungal growth.
• Development of colour.
• Prevent from oxidation.
• Creation of new products.

4. TYPES OF SMOKING -
1. 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.

5. 2. HOT SMOKING
• Temperature between 52-80°c
• Exposes the food to smoke and heat in a control
environment.
• Moist and flavourful.
• Foods are fully cooked.
• Smoking at high temperature reduces the moisture and fat.
• If temperature more than 85°c,food will shrink.

6. COMPOSITION OF SMOKE - More than 300 different compounds have
been isolated from wood smoke.
1.Phenols -
• Act as a antioxidant.
• Contribute to colour and flavour and prevent oxidative changes.
2.Alcohols -
• Carrier for the other volatile compounds.
• Contribution in aroma and flavor.
3.Organic Acid- Reduces the greater acidity on the surface of smoked meat.
4.Gases-
• CO2 and CO are absorbed on the surface of fresh meat(myoglobin) and react
to produce the bright red pigments , carboxymyoglobin and carbomonoxide.
• O2 combine with myoglobin to produce oxymyoglobin and produce muddy
colour ,specially in the presence of alkaline phasphatase.

7. WOODS USE IN SMOKING- APPLE, OAK, MAPLE,
CHERRY, PEACH.
ADVANTAGES OF SMOKING -
• Kills bacteria and slow down the growth of
others microbs.
•Aroma and flavor enhance.
•Prevents fats from Rancidity.
•Extent shelf life of product.

8. DISADVANTAGES OF SMOKING -
•Costly equipments.
•Require constant attention.
•Hard to control.
•If we consumed smoked food regularly it cause
stomach cancer.

9. CONCLUSION-
Smoking is one of the oldest methods of food preservation and still
widely used in fish and meat and some other foods. In this process,
some reactions occur between food and smoke. After smoking
process, a second covering shell occurs in meat products. Smoking
operation which adds some volatile compounds to the product
inhibits bacterial growth and gives a specific taste to the product.
But at the same time, some compounds occurred in these reactions
may cause teratogenic, mutagenic and carcinogenic effects to the
human health.