Smoked Meats

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Smoked Meats


smoked products made of pickled meat, prepared for immediate consumption; a variety of sausage products.

Smoked meats are manufactured primarily from pork, although beef and mutton are also used. Smoked pork products are made in the form of hams, loaves, and briskets. Beef is used for loaves and briskets; mutton may be prepared as legs, loaves, and briskets. Smoked meats may be in raw, boiled, or baked form. Meat products made from the same raw materials as smoked foods that have not undergone smoking are also classified as smoked meats (such as boiled hams and loaves). More than 50 items comprise the assortment of smoked meats.

Cuts from well-fed, predominantly lean young animals with tender muscle tissue are used for smoked meats. Smoked meats provide high taste qualities and nutritional value because they retain the meat’s natural combination of proteins with moisture and fat.

In the manufacture of smoked meats the carcass is divided into parts, which are pickled, stockpiled and cured, steeped to remove excess salt, and washed with warm water (43°–45°C). The prepared meat cuts are then smoked and dried for raw products and smoked and boiled for boiled smoked products. Smoking imparts a specific flavor and aroma to the foods. Baked smoked products are baked and smoked simultaneously. All forms of smoked meats are chilled after cooking. The length of each operation in the processing depends on the product.

The maximum storage time for smoked meats is as follows: 15 days at 12°C, one month at 0°–4°C, and four months at -7° to -9°C for raw products; five to six days at 8°-10°C for boiled and baked products; and three days at 4°C for boiled products.


References in periodicals archive ?
Contract award notice: Delivery of poultry cold meats and smoked meats from red meat.
Editor's Note: For women who continued to consume higher amounts of grilled, barbecued and smoked meat after diagnosis, the risk of all-cause mortality was 31% higher than those whose intake was lower before and after diagnosis.
91% of the variance, was strongly and positively associated with seasoning, spicy and herbal odour and flavour, sour odour and flavour, cured meat odour and "other" flavour, and negatively with dried meat odour and flavour, salty taste and smoked meat flavour.
A more extensive menu is offered next door at Farmer's Daughter, which serves Ibaloi cuisine such as smoked meat called kinuday or kiniing, blood sausage called pinuneg, and the must-have dessert of mashed taro root called paytoy.
On the basis of integrated studies, new types of uncooked smoked meat products have been developed, and standard documentation has been approved: TC 9213-169-02067936-07 'Uncooked smoked sausage products,' TC 9213-170-0206793-07 'Uncooked smoked hams.
To the Ibalois in Benguet, the sun dried meat is called "kinuday" while for the Kankanaeys and other tribes in the region, like those from Sagada, the smoked meat is called by its generic name "etag.
Clark noted that the beer is best paired with chocolate, salted caramel, roasted lamb, briny cheese, and smoked meat.
Five tenders for the supply of (a) different cuts of local meat, also boneless, (b) coffee of all types & derivatives, (c) processed & smoked meat, (d) different size natural bottled water, also (e) frozen jumbo prawns.
They cut poultry, fish and fresh, frozen or smoked meat with leg or long bones and set standards in terms of hygiene and safety.
The work is divided into two sections covering traditional cooking and the history of smoked meat, and new influences on traditional cooking.
Before refrigeration, people smoked meat to preserve it for long periods of time.
The Bulgarian state standard will soon be implemented for meat products like minced meat, grilled oblong rissole, meatball, sausage and some boiled and smoked meat products.