Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 2
Meat
Eventual
Figure 2.5: Cured ham production
[91, Italian contribution, 2001]
Receiving and
sorting of raw material
Refrigeration
Thawing
Trimming
1 st salting
Refrigeration (diffusion
cooled room)
2 nd salting
Refrigeration (diffusion
cooled room)
Resting
Trimming
Washing
Dehydration
Curing - 1 st step
Application of
melted fat
Curing - 2 nd step
Ingredients
(salts)
Weighing and
dosing
Washing
Dehydration
Deboning
Pressing and sewing
Packing under vacuum
Cured ham
Eventual
Sorting, thawing, cutting and trimming, are all similar to the above described processes.
Depending on the cuts, a partial peeling may be needed, e.g. for hams and bacon, as well as vein
squeezing.
2.2.1.3.1 Brining/curing (D7)
Curing with dry salt is specific to the production of ham and bacon and can be carried out in the
churn. The main component of the curing salt is normally NaCl. Its concentration in endproducts
has decreased from about 6 % to less than 2 %. Nitrites may be used as a preservative
against Clostridium botulinum and other spoilage bacteria but they also impart palatability and
appearance characteristics, namely a specific taste, texture, and pink colour. Only a small
amount of residual nitrite, usually