Reduced heating of bulk meat products

Heating of large meats is an energy intensive process. There is potential for reducing the cooking time and, consequently, energy consumption. Ongoing member subscription–funded research has indicated that this is achievable.

The cooking of large moulded hams to a core temperature of 70°C can take several hours. A minimum process of 2 minutes at 70°C or equivalent is required to give a 6–log reduction in vegetative pathogens. Heat transfer to the core is relatively slow and heat transfer continues even when the heating step is stopped. Generally, it takes more than 30 minutes for the product to start cooling. This period could potentially be used as part of the heating step. Controlling this could save time and energy, and potentially increase yield and quality of the final product. Initial trials showed that the heating time of large conductive meats can be reduced under controlled conditions. A lower temperature at the end of heating can still result in a sufficient thermal process.

Reducing heating time will result in reduction in energy usage, and shorter cycle times, which will have a positive impact on manufacturing efficiency. As the final temperature of the meat is reduced, less energy will need to be removed from the product during chilling.

Jos den Boer
+44(0)1386 842272
jos.denboer@campdenbri.co.uk