Smokehouse Process Conditions for Meat Emulsion Cooking

The effects of various rates of increase of the smokehouse temperature (ST) (0.42 to 0.98°C/min) and relative humidity (SRH) (1.1 to 3.9%/ min) on the meat emulsion product qualities were investigated. The optimum process conditions were calculated based on the water holding capacity (WHC), emulsion stability (ES), shrinkage, textural parameters and sensory attributes. Least shrinkage was obtained when the product was processed under rapid temperature and relative humidity increase. The WHC was higher when the product was processed at a lower ST. The most stable product was obtained at the lowest ST and the highest SRH. Cohesiveness and elasticity were not affected by ST and SRH, brittleness was unaffected by SRH, and hardness was not influenced by ST. The lowest hardness, chewiness and gumminess were obtained at the highest SRH.