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CORNED BEEF 6lb code “R”
METHOD OF PREPARATION
RAW MATERIALS PREPARATION
The
debonning room is maintained at 10ºC.
Hard sinews, connective tissue,
excess fat, stamps and remaining bones are removed from
meat. All trimmed meat is visually inspected for
defects before cooking.
The meat used for the production of
this product shall consist primarily of red muscle meat
and shall be free from any of the following :-
-
Mechanically recovered meat.
-
Any brain or spinal cord material.
-
Spleen, tripe, tonsils and thymus.
-
Organ Meat
The connective tissue and fat
constituents of the meat used shall be controlled such
that specified finished product maxima are not exceeded.
No beef selected for
the production of Corned Beef be derived from any cattle
treated with growth promoting hormones.
COOKING
The meat is cooked in continuous
cookers, at 95ºC. (minimum) for 6 at 10 minutes.
FORMULATION
Cooked
Beef..................................... 96.740%
Refined
Salt...................................... 2.200%
Refined
Sugar................................... 1.000%
Sodium
Nitrite.................................. 0.060%
(sodium
nitrite, sugar and salt are analyzed for purity)
MIXER
All the ingredients are mixed in one
automatic mixer with 2 paddles, during 07 minutes. Each
batch of Corned Beef is qualitatively tested for
presence of salt and sodium nitrite prior to canning,
and quantitatively for fat, moisture, protein and TMC.
The sodium nitrite is prepared on the
Laboratory under Quality Control
Supervision. For each batch there is a small bottle
properly identified.
FILLING
The empty cans are washed with hot
water ( 82,5ºC. ) and then filled in an automatic
filler whit 0.340 Kg ( 12 OZ ) .
Before filling there is a metal
checker, to catch any ferrous metallic contamination.
CLOSERS
The cans are closed in automatic
vacuum seamers under 20 inches vacuum.
Between filler and closing the
inspector checks the cans weight.
After closing, quality control staff
makes seaming controls, to determine the mechanical can
safety.
PROCESSING
Before the thermal process the cans
are washed.
The cans are submitted at thermal
process at 121ºC, for 80 minutes.
INCUBATION
After processing the cans are
automatically dried and 1% go to incubation at 35ºC +/-
2,4ºC for 10 days.
LABELLING
After the dried and with the
agreement of the Quality Control the cans are labelled
and shipped.
REGULAR ANALYSES
The Quality Control staff makes all
the necessary controls :
fat content, moisture, protein, TMC,
nitrite, bacteriological regular controls and
chromatographic check up of all meats and final product.
CHEMICAL CHARACTERISTICS
|
Moisture |
60%(max) |
|
Fat |
14%(max) |
|
Protein |
24%(min) |
|
Salt |
2.5%(max) |
|
Residual Nitrite |
50ppm(max) |
|
TMC |
120 (min) |
|
Sugar |
1%(max) |
MICROBIOLOGICAL CHARACTERISTICS
|
Flat sour |
Abs. |
|
Anaer. Putr. |
Abs. |
|
Anaer. Therm. |
Abs. |
|
micro flora of emptying |
Abs. |
|
commercial sterility |
Esteril |
PHYSICAL CHARACTERISTICS
Color : typical reddish
pink cured color.
Flavor : moderately beef
flavor.
Vacuum : 7inches Hg, minimum. |
