Handbook of Meat Processing

0

10

20

30

40

50

60

70

80

90

0 100 200 300 400 500 600 700

0 100 200 300 400 500 600 700 800

Time (minutes)

Temperature (ºC)

Water bath

Cooking

Cooling

70 ºC

A)

0

10

20

30

40

50

60

70

80

90

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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