Process for elaborating and preserving a meat product

Details Process for elaborating and preserving a meat product Process for elaborating and preserving a meat product

A - Human Necessities

23

B

99/97

A23B 4/02 (2006.01) A22C 9/00 (2006.01) A23B 4/023 (2006.01) A23B 4/033 (2006.01) A23B 4/06 (2006.01) A23B 4/22 (2006.01) A23B 4/32 (2006.01)

Patent

CA 1278456

ABSTRACT Process for elaborating and preserving a meat product preferably applicable in the curing of fresh boned or boneless ham, which comprises a series of known steps consisting of: - salting the fresh boneless ham with the conventional mixture of the additives: sodium chloride, sugar, potassium nitrate, sodium nitrite, ascorbic acid or their salts; - introducing the said hams, after adapt- ing them to acquire a definite configuration, in a cool ing chamber to balance the salting mixture; and - introducing the said hams in a drying chamber at an appropriate temperature and humidity; characterised in that the salting step is carried out in a rotary device subjected to a temperature in the range of from -1 to +5°C and a maximum vacuum pressure for a period of time in the range of from 48 to 72 hours, in which the said salting mixture penetrates into the fleshy mass; and in that the said rotary device turns continually at a maximum speed of 10 r.p.m., the said process fur- ther comprises adding to the salting mixture bacterial strains having a high lipolytic activity.

496327

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