Integrierte Vermeidung und Verminderung der Umweltverschmutzung

2.2.1.2.3 Pickling (D.7)
Chapter 2
Pickle injection was traditionally made “in-vein”, however, nowadays it is achieved with multineedle
injectors leading to a higher productivity and a more uniformed distribution. The injector
injects a predetermined dose of pickle containing different additives and ingredients, e.g. salts,
polyphosphates, ascorbate, caseinate, nitrate, nitrite and glutamate, inside the ham or shoulder
mass.
2.2.1.2.4 Homogenisation (B.2)
Massaging or churning allows the complete homogenisation of the ingredients and of the
additives into the product, and it also allows the extraction of a proteinous/saline exudate with a
binding effect. This process involves massaging the meat inside a container, which turns round
a vertical or inclined axis in a continuous or intermittent way, under vacuum and/or low
temperature.
2.2.1.2.5 Cooking (E.3)
After moulding, the product is de-aerated and cooked and/or smoked. The cooking can be
carried out in a water bath, shower, steam or hot air ovens. Water bath ovens are used for whole
meat products. However, a lot of water and energy is needed, major weight loss and water
pollution occurs due to the leaching of meat, but the heat transfer is homogenous. Shower ovens
provide good heating uniformity and use less water and energy. Steam ovens provide a moist
humid heat, where food is cooked in a gentle environment to retain its flavour and moisture. Air
ovens require humidity control.
Ham may also be re-moulded and then cooled. Moulds are removed and cleaned. Ham and
shoulders are normally trimmed and may be sprinkled with flour to improve the look. Packing is
normally carried out under vacuum.
2.2.1.3 Cured ham
Cured ham products, such as Parma from Italy, or Serrano from Spain have a good reputation
because of their high quality. They are normally made of special and standard quality raw meat,
e.g. typically Italian cured hams are made from 10 to 12 months old pig haunches of
150 to 180 kg weight. A similar process is used for other products, such as salami, dry sausages,
and brawn. The general process is shown in Figure 2.5.
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