Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 2
Dry brining/curing is applied to meat and cheese. In making cured meat products, salt and other
curing ingredients are deposited on the surface of the meat and are absorbed by diffusion over a
period of days or even weeks. At the same time liquor diffuses out of the meat, equivalent to
about 10 % of the initial meat weight. In the production of certain types of cheese, e.g. cheddar,
dry salt is added to the curd.
Injection brining/curing is used in meat processing, e.g. bacon and ham. A prepared solution,
i.e. brine, containing the ingredients, is injected by needle(s) into the meat, either manually or
by machine, to achieve a rapid deposition of curing salts and common salt throughout the mass.
After injection, the meat may be further processed or sealed in a plastic vacuum bag for a
number of days, or immersed in a brine that is identical or similar in composition to the injected
brine.
Immersion brining/curing is applied to cheese, meat and vegetables. During immersion, salt
gradually penetrates into the product while water containing soluble product components are
extracted from the product. The immersion brine may be discarded after each usage or it may be
continually restrengthened and re-used with only a bleed being discharged. Water extraction by
brining can range from 5 to 15 % of the product weight. The salt content of the brine ranges
from 5 to 20 %.
Tumble/massage brining/curing is especially applied to meat. In this process, the movement of
brine into the meat is accelerated by mechanical action. The meat may be injected with the brine
before treatment or it can rely on the mechanical action, possibly assisted by vacuum, to
accelerate absorption of the brine. This process is normally used when the meat is to be
subsequently cooked or canned.
Pickling of vegetables can be carried out by adding organic acids until the pH is below 4.3. In
the process of making sauerkraut, salt is added (brining/curing) to promote the growth of lactic
acid bacteria, for taste reasons and for conservation.
2.1.4.8 Smoking (D.8)
2.1.4.8.1 Objective
The aim of smoking is the preservation of food by exposure to smoke, which has a bacteriostatic
effect. Preservation is also achieved by the drying of the surface layers and heat effects. In
addition, smoking adds flavour and, in some cases, the smoking process is used to cook the
food.
2.1.4.8.2 Field of application
Smoking is commonly used in the processing of fish, cheese, meat and meat products.
2.1.4.8.3 Description of techniques, methods and equipment
There are two types of smoking, hot smoking and cold smoking. These are described in
Sections 4.2.5 – 4.2.5.5.
2.1.4.9 Hardening (D.9)
2.1.4.9.1 Objective
The objective of hardening is to increase the melting point of the product and to change the
solid-fat content of edible oils into edible fats.
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