Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 2
MEAT
Eventual
Mould
washing
Receiving and
sorting raw material
Refrigeration
Thawing
Cooling and
storage
Deboning
Pickling
Massage
Moulding
Cooking (de-aeration)
Cooking with
eventual smoking
Re-moulding
and cooling
Unmoulding trimming
and stuffing
Surface
pasteurisation
Cooling
Refrigeration
Figure 2.4: Cooked ham and shoulder production
[91, Italian contribution, 2001]
First the material is received and then sorted.
2.2.1.2.1 Thawing (A.5)
*
*
*
*
*
*
*
*
Non meat
ingredients
Pickle
preparation
Pickle
reservoir
Cooked ham
and shoulder
* an alternative technique involves
the stuffing and the cooking in
bags; in this case the following
steps (pasteurisation included)
are unified
This is similar to the canned meat process. In the production of whole hams or shoulders, the
meat is held in a coldroom for 18 to 24 hours, to achieve a uniform temperature inside the meat.
Losses can occur due to the dripping of meat juice.
2.2.1.2.2 Cutting (B1)
Ham and shoulders are manually (in an open or closed way) or mechanically (via a closed way)
deboned, and degreased.
64 January 2006 RHC/EIPPCB/FDM_BREF_FINAL