Handbook of Meat Processing

169

Chapter 8

Thermal Processing

Jane Ann Boles

Introduction

The origin of meat cookery is older than civi-
lization itself, and, like meat curing, it prob-
ably fi rst occurred by accident when fresh
meat was exposed to fi re and/or heat. This
theory has some support in the classic poem
entitled “ Dissertation upon Roast Pig ” by
Charles Lamb. According to Lamb ’ s humor-
ous account, the ancient Chinese kept their
pigs in the houses as pets, and after the acci-
dental burning of one house along with the
pigs, they learned that “ roast pig ” was indeed
a delicacy. In fact, Lamb satirically suggests
that it became a custom to purposely set fi re
to their houses as a means of preparing roast
pork.
Regardless of the origin of meat cookery,
it not only improves palatability but also
reduces the incidence of spoilage by partial
destruction of bacteria. Thus, cooking meat
improves the keeping qualities and extends
storage life. Cooking not only contributes to
the stability of meat products, but also plays
an important role in providing a variety of
meat products, which can be achieved solely
by modifying cooking procedures. Therefore,
meat cookery has contributed greatly to
advances in civilization.
Cooking has the following effects on meat
and meat products:

1. destroys considerable numbers of micro-
   organisms and improves the storage life
   of meat products if not contaminated
   post processing
   2. improves meat palatability by intensify-
   ing the fl avor and altering the texture
   3. develops color
   4. decreases the water content of raw meat,
   especially on the surface, which in turn
   lowers the water activity and improves
   the peelability of casings on cured meats
   products and extends their shelf life
   5. modifi es the texture or tenderness of
   meat and meat products
   6. coagulates and denatures the meat pro-
   teins, at the same time altering their solu-
   bility and stabilizing the cured meat
   color
   7. inactivates endogenous proteolytic
   enzymes and prevents development of
   off - fl avors due to proteolysis

Importance of Cooking

Destruction of Bacteria and

Improving Stability

Cooking performs a most important function

by causing destruction of spoilage and patho-

genic organisms. The number of organisms

destroyed will depend on the temperature to

which the product is cooked, how long the

product is held at that temperature, and the

type of bacteria on the product. Meat is not

sterilized under normal cooking conditions,

and the net effect is merely a reduction in

total bacterial load and an extension of

storage life. By proper handling to avoid