The stability of some intermediate moisture smoked meats during storage at 30°C and 38°C.

Intermediate moisture smoked beef was prepared by cook/soak equilibration in solution, with or without glycerol followed by smoking for 4 h or 18 h at 50°C. During storage for 12 weeks at 30 and 38°C all reactions except the change in pH were significatlyy slower at 30°C. This suggests that certain reactions; namely, hydroxyproline solubilization and protein crosslinking, have different temperature dependencies and opposing effects on pH. Heavy smoking and glycerol both reduce the rate of protein crosslinking, as measured by solubility in 3% sodium dodecyl sulphate + 1% β-mercaptoethanol. Glycerol accelerates hydroxyproline breakdown but helps retain moisture, available lysine and tenderness. Heavy (18 h) smoking had a reverse effect on these reactions. Browning occurs in these products, as well as rapid pigment loss.