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Cirad

Processing smoked pork belly by immersion in a complex solution at high temperature

Poligne I., Collignan A., Trystram G.. 2005. Journal of Food Engineering, 66 (2) : p. 155-169.

DOI: 10.1016/j.jfoodeng.2004.03.002

An assessment of various limitations in the traditional preparation of boucané pork indicated that the process and the end-product quality could be enhanced by certain innovations. The overall aim is to improve the quality of the end product while retaining the uniqueness and specific traits of traditional boucané and also to assess the innovation potential with respect to processing a range of pork-based products. For that reason, a novel technique involving immersion in a complex solution is proposed as an alternative to traditional processing. A predictive model was thus developed, combining a kinetic approach with surface response methodology. Mass transfers and impact on final product quality were discussed. With this innovation, the meat product can be salted, dried, cooked and smoked in a single step. (Résumé d'auteur)

Mots-clés : viande porcine; séchage; salage; cuisson; fumage; modèle; qualité; traitement; zone tropicale; viande fumée; immersion; porc créole

Article (a-revue à facteur d'impact)

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