Handbook of Meat Processing

Thermal Processing 175

increased, subjective color scores increased,

indicating less redness and a more apparent

degree of doneness. Objective measurements

supported this observation. Hunter L values

increased, while both Hunter a and b values

decreased, with increasing internal tempera-

ture. Boles and Swan (2002b) reported

similar results. The fi nal internal temperature

increased lightness, and decreased redness

and yellowness of cooked beef roasts.

Types of Cooking

Many small processors utilize smokehouses

to cook their processed products. These

houses can be very complicated with com-

puter controls or more simple with manual

controls. Small batch ovens (Fig. 8.1 ) are

often used by small processors because of

space restraints as well as versatility. Larger

processors may utilize continuous cooking

ovens to increase output. These ovens have

stages that allow for different cooking rates,

as well as smoke application. Other options

that are used for cooking of processed meat

products are steam jacketed kettles and water

baths. Products cooked in this equipment are

submerged in the heated water to cook and

ture can affect the development of color in
cured - meat products. Tauber and Simon
(1963) reported that cured - meat color devel-
oped more rapidly in frankfurters as the tem-
perature was raised from 76.7 ° C to 98.9 ° C.
Wirth (1986) observed that if the temperature
was applied for too short a time or if the
temperature was not high enough, then the
proper cured color would not be reached.
Any products cooked to lower temperatures
will have a less stable color. Fox et al. (1967)
reported samples cooked to 68.9 ° C had a
more stable pigment than those cooked to
54.4 ° C.
Fresh meat color is also affected by
cooking. The extent of denaturation of the
globular portion of myoglobin affects how
consistent the brown color is in cooked meat.
Protection of the myoglobin pigment by high
pH results in a redder appearance of the
cooked meat at the same internal temperature
(Swan and Boles 2002 ). This phenomenon is
sometimes called the “ hard to cook ” defect
and is often seen in high pH meat products.
Meat with normal pH will appear redder at
lower fi nal internal temperatures than at
higher internal temperatures. Lyon et al.
(1986) reported as fi nal internal temperature

Figure 8.1. View of a smokehouse.