Technology offer : Smokehouse with plate for meat products

Technology's description

Traditionally, the cooking and the curing of meat products are carried out in smoking-rooms with direct hearth. This artisanal method confers to the products the organoleptic qualities (taste, color) sought by the consumer and which make the authenticity of the product (for example, the boucanÚ pork typical from the French West Indies).

However, this process involves also a deterioration of the sanitry quality of the final product, due to the formation of polycyclic aromatic hydrocarbons (PAHs), which are genotoxic and cancerogenic. The  European recommendations into force on the contents of PAHs in the foodstuffs are very restrictive, and the majority of the traditionally processed products do not respect them.

The process patented by Cirad certifies the typicity of the artisanal boucanÚs products and the medical quality required by the regulation.



Advantages

  • Avoid comtamination of the product with polycyclic aromatic hydrocarbons (PAHs).
  • Conservation of the typical organoleptic quality and aspect of the product.
  • Optimization of energy use.
Ref : OT-00011

Area of activity : FOOD
NUTRITION

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Industrial applications

  • Production of smoked and grilled meat or fish based products.

Intellectual property

  • Patended technology.

Technology transfer

  • Know-how

CONTACT


Serge DUC
Business Development Manager

serge.duc@cvt-sud.fr
P: +33 (0) 491 999 456