Manufacturing process for whole muscle cooked meat products-v : cooking
During the cooking process or thermal treatment that the meat undergoes, a whole series of physicochemical, biochemical and microbiological phenomena take place that play an important role, since they will define the quality and the organoleptic properties of the finished product. There are different cooking systems or equipment, from the most classic and simplest to the most modern, which offer a high degree of automation for better control of the process. The cooking cycle or process can also vary depending on the type of product one wishes to obtain. In this article the importance of this thermal treatment and subsequent stages is explained in detail. It also describes the different types of equipment currently used to obtain a high-quality cooked meat product.
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