METHOD FOR THE PRODUCTION OF HEAT-TREATED PRODUCTS FROM WHOLE MEAT PIECES (HAM, PICNIC SHOULDER, TURKEY HAM) WITH INTRAMUSCULAR INJECTION OF OLIVE OIL AND OTHER VEGETABLE OILS

摘要

The lean meat after its standardization is chilled at -2C. On the production day the olive oil is injected into the meat mass via a special stitch-pumping device, used for injecting brine, called sticher. Said processed meat goes through a meat mincer (plate arrangement: precutter-knife-precutter) where it undergoes crushing and chopping at the same time. This particular phase of production is necessary because it causes a mechanical decrease in the meat pieces' size, which is due as much to the chopping performed by the knifes as to the separation (tearing) of the muscles performed by the precutters. This chopping method results in a significant increase in the meat's surfaces without the simultaneous decrease of the meat pieces' size. That is, there are meat pieces with "slits" or "cuts" through which the "diffusion" of the vegetable oils in the interior of the muscle fibre is carried out. After said chopping the meat is placed in the kneading device (Tumbler) together with water (temperature -2C), salt and phosphates and the necessary spices. At this point it undergoes mild kneading for about 90-110 minutes with simultaneous application of vacuum 950 mbar. At the end of this phase the starch is added and the kneading continues for another 20 minutes. After the end of kneading, this mixture is encased with the help of stuffing devices, operating under vacuum, in mainly artificial cases and it undergoes the usual thermal processing of the cooked meat products in oven temperatures 72-76 C. Said processing is considered to have ended, when the temperature in the thermal center of the product reaches 70C. After the following chilling of the products by downwashing them with cold water they are placed in meat holding rooms at a temperature of 0C up to +2C. The products produced according to the abovementioned procedure, as it is obvious when they are cut, consist almost exclusively of pieces of meat without the presence of finely chopped forcemeat, in which, the