Temporal standardization of tumbling and rest in the production of cooked ham / Padronização temporal de tombamento e repouso na produção de presunto cozido

Abstract

The work aims to evaluate and standardize the times of tumbling and rest of the meat in the processing of cooked ham, seeking to minimize the working time and the reduction in the formation of bubbles, without affecting the quality of the final product. The research was carried out in a meat sausage company, located in the Northwest region of Rio Grande do Sul-Brazil, following the formulation standards used by the company. The experimental design was randomized blocks (due to the fact that it is a large experiment and does not have control of all variables, carried out in batches and in different periods) organized in a factorial scheme (4 x 5) four times of tumbling x five times of rest, three repetitions. The presence of micro and macrobubbles is directly associated with the time of tumbling and time of rest of the mass. With the increase in tumbling time, the presence of microbubbles on the lateral and bottom surface of the ham increases. The resting time of the mass has a direct influence on the appearance of the ham, with a lower incidence of bubbles both on the side and on the surface of the ham. The shorter tumbling time (200 minutes), allows greater efficiency in the production time in the industry, however, a longer rest time of the mass is necessary. The longer tumbling time (270 minutes), favored the lower incidence of microbubbles when inlaid without rest (0 h), however as the rest time increased, there was an increase in the presence of bubbles. Therefore, to standardize the tumbling time in ham production depends on the industry objective, where the company can choose the process with longer tumbling time and no rest time. However, if the industry aims for efficiency in tumbling, shorter tumbler time may be used, but the rest time should be longer