Further Processing Products categories

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Presentation transcript:

Further Processing Products categories Whole / part of carcass products Formed products (sectioned and formed, restructured) Emulsified (comminuted) products

Whole or part of carcass products Ingkung Fried chicken (coated and non coated) Opor Rica-rica Roasted chicken

Formed products Sectioned products: steak, sate Restructured products: nuggets, meat ball Formed products offer the advantage of being: Boneless Easily portioned in an appropriate size and shape Lower in cook loss and higher in serving yield, having virtually no waste

Formed products Uniform in composition for better brine or cure distribution Able to utilize whole muscle pieces with otherwise less utility Easier to heat, slice, and serve.

Formed products Obvious limitation are: Low quality poultry pieces cannot always be improved Formed products require equipment, manufacturing technology, additional mold or casings, and handling considerations to avoid pathogen contamination

Formed products shelf-life may not be as long as whole muscle, non marinated products Further processing requires a high input of labor and capital

Emulsified (comminuted) products Frankfurter, Bologna, Loaf items Typically manufactured from chilled or frozen MDP or MDT

Application of smoke to the comminuted products may be in the form of: A liquid drench applied to casing surface Atomization of liquid smoke in the smokehouse Incorporation of liquid into the product formulation Natural smoke generated hardwood sawdust.