Proof of Concept - Cold Smoked red meat (Smoke T – Lamb Bacon Co)

Summary

For hundreds of years people all over the world have used smoking techniques as a way of preserving or adding flavour to food. According to the 2017 IBIS World Statistics, in Australia there are around 210 Smallgoods Manufacturers servicing a $9billion industry, supporting a strong consumer demand for smoked and or cured meats. Preserving food is extending the meats shelf life by reducing or eliminating the growth of certain bacteria.

In Australia, meat is processed, packaged and labelled to obtain the maximum shelf life without creating a food safety risk to consumers. Meat products can be generally classified into the categories of unprocessed and processed. Unprocessed fresh meat can be sold as either chilled or frozen. Meat that has been processed by heating, curing or drying can be sold as shelf stable, chilled or frozen, depending on customer requirements. Shelf life of any of these products depends on the processes applied and temperature control along the supply chain. Australia's exports tonnes of red meat annually, the standards on raw meat shelf life extending the Focusing on the preservation of meat through smoking techniques with no other preservation method, for example curing or salting, could smoke alone generate enough preservative to inhibit the growth of bacteria and mould. How could the application of the smoking process which is naturally created by fire which heats the chamber such as an oven, ensure that the food product doesn't reach temperatures over 5C. According to the Australian Food Standards Code bacteria such as grow in temperatures over 5C

Meat that is considered cold smoked, is still required to reach an internal temperature of 65C for 10 minutes, this according to the Australian Food Standards Code destroys the growth of certain bacteria, if present. So, the meat is smoked, but it is also cooked.

The Kos' processes are more than cold smoked, it is chilled smoked. Engineered to meet the needs of the chilled smoked egg, Julie and Paul have patented the process to smoke food products in a chilled chamber. The smoke that has been naturally created with fire starts at a temperature of XX then travels through refrigeration chambers where its temperature has reduced to 5C, it then enters the main smoking chamber which is refrigerated to below 5C. Vigorous testing as shown that the product does not reach temperatures over 5C. Therefore, food safety is maintained, and the product remains in its natural state.