Handbook of Meat Processing

(Greg DeLong) #1
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Time (minutes)

Temperature (ºC)

Water bath
Cooking
Cooling
70 ºC

A)

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Time (minutes)

Temperature (ºC)

Water bath
Cooking
Cooling
70ºC

B)

Heating and cooling curve for a piece of ham cooked under constant temperature (A)
andΔT (B) method conditions.

Figure 16.2. Heating and cooling profi les, as measured by temperature in the center of the ham, through
cooking under two different conditions: (A) heating under constant temperature and (B) heating by steps, Δ T
method.


Table 16.1. Effect of different cooking methods on cooking effi -
ciency, weight loss and yield in cooked ham
Cooking methods Cooking effi ciency a
(min/ ° C)

Process losses
(%)

Yield
(%)
Constant T 4.90 15.7 101.55
Δ T 6.96 13.6 105.05
a Calculated as the slope of the curve (time versus temperature) of cooking
and cooling processes

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