Meat+Poultry - August 2020 - 78

TOOLS OF THE TRADE

"We leaned into the real smoke and premium
ingredients with this line and are offering
consumers that great hardwood smoked flavor,
without having to fire up the smoker."
- SAMANTHA HOVLAND

PROVEN
LED HEAVY WASH DOWN

PERFORMANCE

OPTIMUM
WDL

Designed, Engineered, Tested and Certified in the USA
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* Optional Battery Backup
* 5-Year Limited Warranty

CALL LEI TODAY AND LET US HELP WITH YOUR APPLICATION!

1-800-353-7146
1-800-353-7146 | www.lighting-etc.com | sales@lighting-etc.com

78

MEAT+ POULTRY | 08.20 | www.meatpoultry.com

* Not all models or versions DLC listed

smoked for 10 hours, then layered
with applewood smoked bacon,
smoked cheddar, pickles and
barbecue sauce on a brioche bun.

SMOKED FLAVORS
Long smoking processes are not
viable for all businesses. Some
processors rely on smoke flavors.
The Code of Federal
Regulations specifies that when
natural smoke flavor is added
directly to food, it must be
declared as either "natural smoke
flavoring" or "smoke flavoring."
Artificial smoke flavoring must
be labeled as such. Neither can
be grouped with other flavors
and declared as simply natural or
artificial flavors.
Natural smoke flavors are
made from smoking real wood and
capturing the essence in water.
It is a refined smoke condensate
made with only wood, heat, water
and filtration. Tree species, along
with heating time and temperature,
influence the flavor, aroma and
color of the smoke ingredient.
Many large-scale processors
prefer smoke flavors because
they produce consistent finished
product on a much faster scale.
Liquid smoke can be added
directly to meat and poultry
at many different stages of
processing. It can also be dried
or plated and added through a
seasoning blend.
Some smoke ingredients
contain naturally occurring
compounds that inhibit both
oxidative rancidity and certain
classes of known spoilage and
pathogenic bacteria. This may
extend shelf-life and flavor stability
during storage and distribution.
Smoke flavors also assist with
adding flavor to meat analogs.
This is proving to be helpful
with improving the taste of the
growing category of plant-based
meat alternatives.



http://www.lighting-etc.com

Meat+Poultry - August 2020

Table of Contents for the Digital Edition of Meat+Poultry - August 2020

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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2024
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
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