Emma Hanby, section manager production innovation, told FoodQualityNews.com these products are different from traditional British meat products in terms of their manufacture and preservation. This will be discussed at the Continental Meats Seminar on June 24 in Chipping Campden.
“There are technical challenges related to the production of continental meats, as well as having an appreciation of key ingredients and casings [skins],” she said.
Parma ham and salami
“Campden BRI has received many enquiries over recent months, in particular from smaller business looking to develop continental meat products to supply the developing market. This growing interest in this area has ledus to hold this seminar.”
Continental meats include delicatessen products such as parma ham, salami and pancetta.
The microbial safety and stability, as well as taste and nutrition, rely on the preservation methods.
Products such as dry cured hams need careful control of the drying process and other variables to ensure safety and quality.
Lengthening shelf life
Dr Veronique Zuliani, business development manager, Christian Hansen, will look at the role of cultures for improving the microbiological quality of continental meats. Cultures are used as a ‘strategic ingredient’ for shortening processing time and lengthening shelf life.
Zuliani will explain how they can improve the colour formation, and improve texture and yield of meats.
Professor Fidel Toldrá, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), will discuss how the quality and safety of products is affected by basic physiochemical changes and biochemical mechanisms in the main stages of processing dry-cured ham.
Other speakers are Andreas Mildenberger, Fessman GmbH und Co KG, on hot and cold technical issues in smoking meats; and Jim Wallace, product manager, Devro, on the role of collagen protein casings in the safe manufacture of processed sausages and hams.
Topics include an analysis of continental meats marketplace in Great Britain, the production, quality and safety of dry cured meats; safety, quality and regional variations in fermented meats; and the role of starter cultures and cure ingredients.
The conference is for technical managers, microbiologists, retailers, food service managers, SME meat producers and farm shops, and continental meat importers.
Campden BRI provides support and research to the food and drinks industry, including analysis and testing, processing and manufacturing, and safety services.