4:50 PM 9/28/98
bbqlist

Garry Howard - Cambridge, MA
garry@netrelief.com
Garry's BBQ Pit
http://bbq.netrelief.com

Hickory Specialties, Inc. is an approximately 25 year old company based in
Brentwood, Tennessee. A division of Bob Evans Farms, Inc., Hickory
Specialties manufactures charcoal briquets and related natural cooking
products (wood chips, wood chunks, boxed wood and wood/charcoal burning
grills for use in restaurants). In addition, Hickory Specialties
manufactures liquid smoke, an all natural food ingredient commonly used in
processed meats and BBQ sauces.

When Hickory Specialties was founded it was, in fact, started exclusively
to
manufacture liquid smoke. However, in making liquid smoke a very high
quality form of granular charcoal is created as a by product. It was not
long after we began in the liquid smoke business that Hickory Specialties
started using this special granular charcoal as the key ingredient in a
line
of high quality charcoal briquet products.

Because Hickory Specialties began carbonizing wood specifically to create a
food flavoring product (liquid smoke), we look at our charcoal business a
bit differently than other charcoal manufacturers. Hickory Specialties
produces its charcoal with flavor delivery as the primary aim. While we
also
make sure our products light easily and burn a long time, the key objective
is to make charcoal which improves the taste of food by imparting the
subtle
flavor of hardwood smoke. Hickory Specialties uses nothing but hardwoods in
its charcoal operation, as the U.S.D.A. requires that only hardwoods be
used
in the production of liquid smoke.

During its first twenty years of operation, Hickory Specialties grew slowly
as U.S. meat processors gradually converted from sawdust to liquid smoke as
a means of smoking meat products. (Liquid smoke is a cleaner, safer and
more
consistent way to impart natural wood smoke to food products.) In 1992,
when
Hickory Specialties was acquired by Bob Evans Farms, a decision was made to
put more emphasis on the company's charcoal business. New, innovative
products were developed and introduced, and a state of the art charcoal
plant was built to give the company much needed production capacity.

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Functional liquid smoke

Smoke flavoring has functional benefits as well as its ability to provide
flavor and color. Due to its antimicrobial and antioxidative properties,
liquid smoke (LS) can be added to meat products to make them safer and to
extend shelf life.

Several studies conducted by the Department of Animal Sciences and Industry
at Kansas State University (KSU) showed that LS can eliminate the deadly E.
coli O157:H7 as well other pathogens.

LS's functionality in meat products is mainly due to organic acids,
including acetic and propionic, which lower pH and destroy bacteria cell
walls. The phenolic compounds in LS are well-known bactericides. LS has an
acidity similar to that of vinegar.

In one of the KSU studies, adding LS to various pathogens in Petri dishes
inhibited bacterial growth. The LS inhibited E. coli O157:H7 and other
pathogens such as salmonella, listeria and streptococcus.

In other KSU experiments, beef tissues, beef trimmings and ground beef were
inoculated with E. coli O157:H7 and were dipped in various levels of LS.
Test results revealed that LS reduced E. coli on the meat surface. "By
washing large meat trimmings with liquid smoke before grinding, you can
effectively sterilize them," says Patrick Moeller, Ph.D., vice president of
research and development for Hickory Specialties, Inc., maker of Zesti
Smoke
Code V LS. "Your carry-through of bacteria into the finished product
becomes
much less. Liquid smoke gives meat processors an effective tool for
eliminating pathogenic organisms right from the start."

Warmed-over flavor (WOF) is a quality defect common in cooked meat that is
not consumed immediately. A strong off-flavor develops after meat is
prepared and consumed later. LS, which also functions as an antioxidant,
can
also prevent WOF, which results from lipid oxidation reactions.

Both sensory and analytical studies conducted at KSU showed that LS
eliminated WOF in ground beef patties. Levels of 0.5 to 1.0 percent LS were
determined as acceptable usage levels in this application.

As a food additive, the use of LS as an antioxidant and/or antimicrobial
agent has the advantage of being labeled or classified as a natural
product.

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What is smoke condensate?

Liquid smoke or smoke condensate is a natural product made from a blend of
wood chips.The wood chips are pyrolysed, then condensed in a water
solution,
aged, filtered and packaged.

Loders Croklaan markets smoke condensates under the Unismoke brand name.
Unismoke smoke condensates are designed to give the authentic flavour and
aroma of traditional smoked products. Offered at two pH levels (2.5 and 5.0
pH) and at different levels of concentration they are compatible with
varying end product requirements.

Unismoke products benefit from a unique, patented production process which
ensures that the desirable flavour components are retained whilst tars are
fully removed. Moreover, 3.4 benzpyrene is effectively eliminated from the
product thus enabling, for example, EU specified requirements of 0.3 ppb in
the end-product to be easily met. This means that the products can be used
in as concentrated a dose as required to meet flavour needs.

Facts about Unismoke

1. Unismoke is produced by means of pyrolysing carefully selected natural
woods. The main components of wood are water, hemicellulose, cellulose and
lignin and the graph below shows how these individual components
disintegrate at rising temperatures.

----200C - Loss of water, drying
200-260C - Decomposition of hemicellulose
260-310C -  Decomposition of cellulose
310-500C -  Decomposition of lignin
500C---- - Secondary reactions such as oxidation, polymerisation etc.

Too low temperatures result in a smoke which is too weak in the main
flavour
and colour components (carbonyls and phenols), whilst at too high
temperatures undesirable polycyclic aromatic hydrocarbons (PAH) are formed.

The conditions under which Unismoke is produced are strictly controlled so
as to ensure that the desired flavour components are retained whilst PAH is
practically eliminated.

The resulting smoke is condensed and filtered to remove the tar.

2. The ratio of carbonyls and phenols in Unismoke is such that an optimal
combination of colour and flavour is achieved.

3. Unismoke is a natural product made from untreated, pesticide-free wood
chips.

4. Unismoke is environmentally-friendly. It makes emission-free application
possible. The removal of tar from the product, achieved through a
double-stage filtration process, eliminates the need for cleaning of
equipment with aggressive, polluting detergents.

5. The use of Unismoke saves energy and reduces process time with a
resultant more efficient use of equipment.

6. Unismoke is a standardised, uniform product which facilitates the
production of consistent, high quality end-products.

Unismoke natural smoke condensate

Unismoke condensates, available from Loders Croklaan, are natural products
made from the finest beech and oak wood chips. They are designed to give
the
authentic flavour and aroma of traditional smoked products. Moreover, when
sprayed onto a sausage or pre-mixed in the collagen dough, they also
improve
the natural cross-linking of the collagen fibres and thus add strength to
the casing.

Unismoke can be used in a wide range of applications. The primary areas of
usage are:

- meat and poultry products
- fish
- savoury snacks
- soups/sauces
- cheese
- petfood

Sausages, bacon and fish will usually be dipped or sprayed (either as a
fluid or atomised) to impart colour and aroma. When flavour alone is
required (for example in soups and savoury snacks), Unismoke can be mixed
in
with the other ingredients or, in the case of cooked ham, added via the
injection brine.

In addition to its function in bringing flavour and colour to sausages,
Unismoke also has an important role as strengthener of the collagen matrix
when collagen is used as the 'skin' for sausages. The aldehydes in Unismoke
form crosslinks with the proteins in the collagen, thus forming a stable
film around the sausage.

Length of dip/spray time, temperature and concentration level of the smoke
will determine the degree of smoke flavouring and colouring achieved.
Expert
advice is available from Loders Croklaan to ensure optimal application of
Unismoke products.

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Red Arrow Products Co., introduces a new generation of 100 percent grill
flavors to the meat and food industries. New Grillin' flavors have been
formulated in both dry and liquid forms using a special process to remove
harsh notes and eliminate undesirable aftertaste. Grillin' flavors provide
distinct grill taste to seasoning blends, snack foods, salad dressings,
sauces, gravies, soups, beans, meat analogs, meat patties, seafood,
poultry,
IQF food products and pet food.

Grillin' flavors are an economical alternative for processors wishing to
incorporate grill flavor into their products. Even when used at higher
levels, no bitter taste notes are imparted, the company says. The line
includes Grillin' Type CB-200, a concentrated viscous oil, and CB 100, a
single strength version; Type SD is a dry, sweet, mellow grill flavor
available in concentrations to meet most formulation needs; and Type WS-50
is a water soluble, liquid grill flavor. A brochure covering the entire
line
is available.

Red Arrow Products Co., Inc., P.O. Box 1537, Manitowoc, WI 54221-1537.
Tel.:
(414) 683-5500

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Scansmoke  - A company in Denmark

P. Brste A/S produces a range of liquid smoke and smoke flavour products
under the registered brand name SCANSMOKE.

Scansmoke PB is mainly used for atomizing, showering or dipping. For
atomizing in traditional smoke houses, we recommend that you use the
Scansmoke atomizing unit developed by P. Brste A/S.

When the Scansmoke PB range and the Scansmoke atomizing unit are used, all
traditionally smoked food products can be smoked in a way that is cleaner,
faster, cheaper and more environmentally friendly.

The Scansmoke Ingredient product range has been designed to make it
possible
to use smoke as an ingredient. With Scansmoke Ingredients you can add a
perfect, natural smoke taste to all kinds of food products.

Scansmoke is based on pure, natural raw materials and all products comply
with the European Guideline on smoke flavours. All products are tested and
approved by leading food manufacturers world-wide.

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