Smoked Meats

Also found in: Dictionary.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

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.


The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
Chrisostomos Kafkalia and his two daughters are keeping alive the Pitsilia region's tradition of smoked meat specialities -- a tradition that stretches back to long before the Venetian period.
Hoot's Smokehouse Catering provided the assortment of smoked meats, side dishes, and dessert and has been a constant supporter of LMMF.
We will do smoked meat like pulled pork and briskets as well as Napoli pizzas and Sunday dinners.
A method for determining the PAHs levels in commercial smoked meat and fish products from polish market was reported [14], PAHs were determined in grilled meat [15], in smoked fish [16] and B[a]P in smoked meat products [17, 18],in meat products smoked with different types of wood and smoking spices [19], and in Swedish smoked meat and fish [20].
Smoked meats and sausages are most frequently purchased by Polish consumers, however a growing number of producers often offer more durable products with unique and high quality, classified as luxury products [2].
Frequent consumption of grilled, barbecued, or smoked meats may increase the risk for all-cause mortality in breast cancer survivors, according to a study published Jan.
"We'll do our best to serve every person that queues up and, for those that make it in, expect amazing smoked meats, beer, live music and a few surprises too!
Named after Jumeirah Beach, the licenced outlet joins the Dubai hotel's three other restaurants and offers a menu of predominantly British and US cuisine, such as smoked meats and roasts.
Its line of business includes the manufacturing of sausages, cured meats, smoked meats, canned meats, and other meat specialties.
WHERE'S THE BEEF : Fisherman's Market, well known for its seafood specialties, has added some meaty menu items after purchasing Emerald Country Smoked Meats in Springfield.
It's a mixture of Ottoman and Turkish influences, along with the use of cured and smoked meats brought in from the Austro-Hungarian region, along with other influences from Russia and Ukraine.