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AS IS "Cecina"

Corned beef product is made with the technique of smoking. Smoking is one of the oldest food preservation. The smoked meat is preserved much longer than fresh meat, also, during the smoking of meat products generated characteristic odors and flavors and pleasant. Smoked foods are in demand by the public.

RAW MATERIAL AND SUPPLIES:

- Meat

can be used fresh meat of pigs, cattle or sheep.

- Sal common

sodium chloride or table salt, used as flavoring.

- Curing Salt:

is commercial potassium nitrite is used as Curing of the meat. Aims to give a characteristic red color to the jerky. It also has a synergistic action of conservation, together with the preservative action of salt and smoke during the operation of smoking.

EQUIPMENT AND MATERIALS:

- Smoker craft

-

Knives - Cutting board

- Plastic containers

INSTRUMENTS:

- Balance

DESCRIPTION OF THE FLOW OF OPERATIONS:

RECEIPT OF RAW MATERIAL

For the preparation of sausage meat is used in preference fresh pork can also be used for beef and sheep. The meat should be of young animals. The meat from older animals is hard because of its high elastin content and is not very appreciated by the consumer.

SELECTION

Used muscle meat from the leg, hip, arms and back.

EXPLODED:

bones are separated taking into account the natural formation of muscle tissue, avoiding unnecessary cross sections. This operation also divides all fat, membranes and tendons.

FILETEADO:

In this operation, the meat is cut into slices 1 to 2 cm. Thick and weighing approximately 500 to 600 grams.

SALT OR CURED

The meat is sprayed with a uniform mixture of common salt and Curing salt trade in the proportion of 18 grams of common salt and 1.5 grams of salt Curing , per kg. meat. Let refrigerated temperature for 24 hours.

SMOKED:

The smoking may be regarded as a heat treatment of meat, which aims to be drying and matured. In the heat treatment temperature should not rise above 70 ° C. Smoked technology includes the preparation of smoke and driving up the outer surface and inside of the meat mass. This operation is performed using a tilt smoker craft which consists of a galvanized wire basket subject to a transverse axis at a height convenient smoke-generating device. The smoke must come from white non-resinous woods. The turning is done regularly smoked meat, you can take 12 hours to get dry. Of this operation depends on the preservation of the product.

COOL:

The cooling is performed at room environment, on hangers and placed in a cool dry place away from animals and dust.

PACKAGING OR PACKING:

The product should be packed with wax paper and packed in waterproof plastic bags.

STORAGE:

A cooling temperature of 2 to 5 ° C.

QUALITY CONTROL:

The final product quality depends on the quality of raw materials, processing technology, hygiene and personal cleanliness and the environment where it is made.

The jerky is a stable and lasting several months under refrigeration.

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How To Prepare Chuck Eye Steaks

Codex Alimentarius (Review)

In 1962, after a long period of study, seeing the need to facilitate international food trade and consumers to ensure not only quality but also the security and safety thereof, in a joint FAO and WHO established a Code with the objective to be called "Codex Alimentarius" (Latin: Code or the Food Act).

Over time, the Codex Alimentarius has become one of the most widely accepted and adopted regulations in the world. This is because it has a good scientific basis and that the correct application of the rules of production, processing, packaging and transportation ensures the security and safety in food. Served to minimize (but not completely eliminated the problem) the risk of spread of foodborne diseases, as a basic concept of the Codex states that "food is nutritious if it is not safe."

Benefits its implementation are:

• In addressing both consumer protection and the production and trade of food worldwide, regional, national and local aid that meets the fundamental right to access to foods that are of good quality, safe and nutritious.

• Removes artificial non-tariff barriers to trade, allowing access to markets who produce, process and market food.

• Protect the health of consumers.

makes the rules clear for everyone, so:

• facilitates food marketing.

• Sets fair practices in food trade.

• The only arguments allowed are those that are strictly scientific basis.

• allows standardization of concepts and quality points and facilitate trade and transportation worldwide.

Their food standards, codes of practice and guidelines provide adequate protection to consumers not to be affected by unsafe food or fraudulent trade practices.

How do you practice?

In order to implement an intergovernmental organization was formed called "Codex Alimentarius Commission." This is responsible for the "Joint FAO / WHO Food Standards" verify, approve and promote the standards, codes, guidelines and other measures that are analyzed by subdivisions that specialize in various areas of food known as Codex Committees "

How the Codex was formed?

To "build" the "Codex" were considered, studied, and verified a collection of international food standards. Organized and structured around the material in 14 volumes that make up the complete collection of standards and related texts. We included all major standards for food, processed, semi-processed and unprocessed raw materials for the production or processing to make it a type of food.

contains provisions relating to:

• nutritional quality of food.

• Provisions for food additives, contaminants, pesticide residues and veterinary drugs.

• Labelling and presentation.

• Hygiene.

• methods of analysis and sampling.

• microbiological standards.

Each of the "Codex standard" is a presentation format similar to the following basic information:

• The overall scope of the Standard.

• The essential composition.

• Food additives and contaminants.

• quality factors.

• hygiene requirements.

• requirements for labeling.

• Methodology to apply for Analysis and Sampling.

is important not only publishing the basic rules, but also the constant updates, as this allows these definitions and requirements for foods to be effective in each country and region, facilitating the international exchange insurance.

How does internationally?
operated by the Codex Secretariat in Rome and coordinates activities with the regional offices. In countries that joined the Codex Regional offices were established known as Codex Contact Point, which met (at least in theory) a correspondent and coordination role for activities in the country. Basically receive documents, publications and communications of the Codex.

Besides disseminating, promoting awareness of Codex in the country, often provide policy and technical advice to governments and related agencies. Typically transmit and receive information from government agencies, national food industry or regional organizations defending the rights of consumers, universities and research centers and NGOs working in the field.

Source: FAO

Registration (form Ba-49),

MANUFACTURE OF BREAD OR MELANOSIS

Bread is a staple food that is part of the traditional diet in Europe, Middle East, India and America. Is usually prepared by baking a dough made primarily with cereal flour, salt and water. Sometimes the mixture typically contains yeasts to ferment the dough and more fluffy and tender. The most commonly used grain for bread making wheat flour is also used rye, barley, corn, rice. There are many types of bread can contain other ingredients such as fats of different types (bacon, butter, olive oil), eggs, sugar, spices, fruits, dried fruits (like raisins), vegetables (like onions), fruits various nuts or seeds.

The following video is of the "Way to go Discovery Channel, which shows the making of bread :

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enzymatic browning (summary) HOW TO MAKE CHEESE


enzymatic browning or melanosis is a Surface color change caused by the formation, an enzyme, a precursor of compounds that react with cellular constituents such as proteins or amino acids to form insoluble pigments of melanin type.

The enzyme responsible is the polyphenoloxidase (PPO) EC 1.14.18.1 ranked and also called tyrosinase, phenolase or cresolase. This endogenous enzyme is inactivated by cooking or freezing, but becomes active again when they thaw.

enximático browning process occurs in crustaceans, potatoes (potatoes), apple, avocado (avocado), grape juice and citrus fruits, mushrooms, among others. Anti-browning agents must meet some of the following functions:

- inhibit or compete with the PPO.
- Being reducing agents (reduce quinones and diphenols).
- Be metal chelating agents of the reaction catalyst (copper, iron).
- Reduce the absorption of oxygen.

The substances most commonly used so far been hn:

- sulfites.
- ascorbic acid.
- Citric acid and citrates.
- Phosphates acids.

New trends and research point to the use of new compounds as

- 4-hexyl resorcinol.
- Kojic Acid.