Meat + Poultry - April 2009 - 78

OPERATIONS & ENGINEERING

Cooking up profits
The need for added convenience and value
plus a diminishing knowledge in consumer
cooking skills fuels pre-cooked protein demand
By Bryan Salvage
meatpoultry@sosland.com

P

re-cooked meat and poultry are in
greater demand because retail and
foodservice customers, as well as
consumers, want more convenient, faster,
value-added protein solutions for their
menus and eat-at-home meals. Forwardthinking processors know this and continue changing with the times.
"Back in 1985, we had no cooking
facilities. We slowly got out of manufacturing primarily raw products and
now 95 percent of our products going out the door are cooked," says Joe
Freda president and CEO of C&F Packing Co., Lake Villa, Ill. "That's seems
to be where everything is going. Mom
doesn't cook anymore."

ral systems) are quite popular for
high cooking yield.
* Microwave (rarely used and only in
conjunction with convection ovens);
exception is bacon cooking where
microwaves are predominant - there

"Ninety-five percent of
our products going out
the door are cooked.
That's seems to be
where everything is
going. Mom doesn't
cook anymore."

Cooking methods
Processors have many cooking methods at their disposal, says Tom Surmiak,
Product Specialist, CFS North America
Inc., Frisco, Texas:
* Water (still being used in some Canadian plants but disappeared in
the U.S.)
* Steam; steam ovens (especially spi78

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MEAT&POULTRY

I

April 2009

I

are 80 lines in the U.S. - but people
are complaining about "cardboard"
taste, Surmiak says.
* Convection ovens; linear, spiral
and double spiral; some ovens
have just gentle air flow and some
use the impingement technology;
CFS ovens combine both. "There

www.MEATPOULTRY.com

are two common systems used for
cooking by air; high-volume mass
flow, where the velocity of the air
is in the range of 2 to 4 meters per
second, and low-volume impingement, where the velocity of the air
is in the range of 15 to 20 meters
per second," Surmiak says.
* Open-flame systems (for specific
taste and texture).
* Belt grills; normally used only in
conjunction with convection ovens
but can be used to cook bacon without ovens.
* Fryers; rarely used for full cooking
any more, but still used for products
like meatballs or in conjunction with
convection ovens.
Other sources added radio frequency and infrared cooking technologies
to this list.
When asked why pre-cooked products have become more popular,
Above: Processors have many cooking
methods at their disposal. The need for more
convenience is driving this move. (Photo
courtesy of CFS North America Inc.)



http://www.MEATPOULTRY.com

Meat + Poultry - April 2009

Table of Contents for the Digital Edition of Meat + Poultry - April 2009

Contents
Meat + Poultry - April 2009 - 1
Meat + Poultry - April 2009 - 2
Meat + Poultry - April 2009 - 3
Meat + Poultry - April 2009 - Contents
Meat + Poultry - April 2009 - 5
Meat + Poultry - April 2009 - 6
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
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