Curing methods for meat products

2025,04,21

The correct choice of curing method plays an important role in the post-processing of the product as well as the quality and molding of the final product.
I. Dry curing method
I. Dry curing method
The so-called dry curing method is the curing agent and meat directly mixed or meat surface coating curing method, or large meat blocks, meat particles for mixing in order to absorb the curing agent method. The advantages of this method are simple operation, less loss of nutrients, and high concentration of salt and coloring agent around the meat block, which inhibits the propagation of bacteria and is easy to preserve for a long time. The disadvantage is that fat is easily oxidized. Dry curing method is suitable for Chinese ham, Chinese bacon, dry sausage, air-dried poultry, etc. The dry curing method has a longer cycle so that the products have a greater impact on the batch and scale.
Wet curing method
Wet curing method is pre-mixed in the container with a certain concentration of curing agent solution, and through diffusion and water transfer, so that the curing agent penetrates into the internal meat, to obtain a more uniform distribution, until its concentration is finally the same as the concentration of salt solution curing method.
Wet curing method can better promote the maturity of meat, especially stranded meat, cured at 0-4 ℃ under the condition of 24-48h, water holding and binding are greatly increased, so as to have a good color, flavor and tissue structure. The disadvantage is that the propagation of microorganisms during the long curing time will lead to product rancidity, fermentation, etc.
Wet curing method is now not commonly used, mainly the introduction of injection and tumbling process, but some Chinese marinated meat products, no injection of Western ham products also choose this type of process, to make the product has a unique flavor characteristics.
Third, half dry and half wet curing method
Curing agent dissolved in a small amount of water and meat mixed with the curing method called half dry and half wet curing method, which combines the advantages of dry curing method and wet curing method, more in the fresh sausage and minced ham in the use.
Fourth, injection curing method
Injection curing method is a more advanced than the first two methods of curing, it is with the development of food machinery and the emergence of new curing methods. It is pre-formulated saline, the use of injection machines for meat injection, and then static or tumbling curing method.
The injection curing method concentrates the advantages of wet curing method and dry curing method, has the advantages of fast dispersion of curing liquid, short curing period, good effect, high efficiency, etc. and is widely used in meat processing. This method is generally combined with tumbling process, which is an important means of modern meat processing.
The injection curing method is suitable for western ham, bone-in poultry, Chinese soft-packed block meat products, enema products with exposed meat, some western grilled meat and so on.

Author:

Mr. Peter Han

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sales@ihelper.net

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