CANNED CORNED BEEF

Moisture

11-  CHEMICAL CHARACTERISTICS

fat content, moisture, protein, nitrite, bacteriological regular controls and chromatographic check up of all meats and final product.

The Quality Control staff makes all the necessary controls:

10- REGULAR ANALYSES

After the incubation and with the agreement of the Quality Control the cans are labelled and shipped.

9- LABELLING

After processing the cans are automatically dried and go to incubation at 37?C for 10 days.

8- INCUBATION

The cans are submitted at thermal process at 121?C, for 80 minutes.

Before the thermal process the cans are washed.

7- PROCESSING

After closing, quality control staff makes seaming controls, to determine the mechanical can safety.

Between filler and closing the inspectors checks the cans weight.

The cans are closed in automatic vacuum seamers under 18 inches vacuum.

6- CLOSERS

Before filling there is a metal checker, to catch any ferrous metallic contamination.

The empty cans are washed with hot water  (82?C.) and then filled in an automatic filler with 0.340 Kg  (12 OZ).

5- FILLING

The sodium nitrite is prepared in the Laboratory under Quality Control Supervision.  For each batch there is a small bottle; properly identified.

All ingredients are mixed in an automatic mixer with 2 paddles, for 2 minutes.  Each batch of Corned Beef  is qualitatively tested for presence of salt and sodium nitrite prior to canning, and quantitatively for fat, moisture and protein.

4- MIXER

(sodium nitrite, sugar and salt are analyzed for purity)

Sodium Nitrite...................................   0,06%

Refined Sugar...................................  1,00%

Refined Salt......................................   2,22%

Raw Beef..........................................   6,67%

Cooked Beef..................................... 90,05%

3- FORMULATION

The meat is cooked in continuous cookers, at 95?C. (minimum) for 7 or 9 minutes.

2- COOKING

Hard sinews, connective tissue, excess fat, stamps and remaining bones are removed from meat.  All trimmed meat is visually inspected for defects before cooking.

The debonning room is maintained at 10?C.

1- RAW MATERIALS PREPARATION

METHOD OF PREPARATION

CANNED CORNED BEEF 12 oz C