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Meat Preservation

The document discusses various techniques for preserving meat including freezing, chilling, canning, drying, salting, irradiation, dehydration, and smoking. It provides details on each technique such as ideal temperatures, advantages, and disadvantages.

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hellolove12
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15 views24 pages

Meat Preservation

The document discusses various techniques for preserving meat including freezing, chilling, canning, drying, salting, irradiation, dehydration, and smoking. It provides details on each technique such as ideal temperatures, advantages, and disadvantages.

Uploaded by

hellolove12
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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MEAT

PRESERVATION
MEAT PRESERVATION TECHNIQUES

✓ The purpose of meat preservation


is to add to the length of time that
meat is fresh, healthy, and
bacteria free for human
consumption.
✓ Meat is preserved using many
different processes.
✓ The process a specific meat is
preserved under is largely
determined by what the meat will
be used for when it is consumed.
WHY PRESERVE
MEAT?
1. DELAYS PRODUCTS SPOILAGE
2. EXTENDS LIFE OF THE PRODUCTS
3. IMPROVES PRODUCT QUALITY
TYPES OF PRESERVATION TECHNIQUES

• 1. Freezing
• 2. Chilling
• 3.Canning
• 4.Drying
• 5.Salting
• 6.Irradiation
• 7.Dehydration
• 8.Smoking
➢ FREEZING
# Since the time frame of “world war 2” freezing has become most popular way to preserve
meat
• Temperature: Ideal temp.(-55ºc)

Commercially(-29ºc)
Domestically(-18ºc)
• Works by stopping enzyme activity&
microbial growth of bacteria ,yeast & moulds
• Almost 98% of water freezes at -20ºc
• Complete crystal formation occurs at -65ºc

• Fast freezing produce better quality than low freezing


• Microbial growth stops at -12ºc
DISADVANTAGE OF FREEZING

• During slow freezing formation of large ice crystal damage the cell
and results in a protein denaturation
• Sometimes the texture of meat changed by this process

Duration of frozen meat lasting


• Beef -12 months
• Lamb- (6-9months)
• Poultry-(3-6 months)
• Pork-6 months
FREEZING MEAT
CHILLING
• It is necessary to reduce the temperature of carcass immediately after
evisceration to 4ºc within 4 hours of slaughtering
• Two types : 1] Immersion chilling:
The product is immersed in chilled(0-4c)water
2] Air chilling:
Carcasses are misted with water in a room with chilled air
.
• Air chilling procedure is safer than the water chilling procedure with respect to
microbiological count .
• It helps to prevent denaturing of proteins .
CHILLERS
CANNING
Canning is the process of applying heat to
foods that sealed in a jar in order to destroy any
microorganisms that can cause food spoilage.
• Mainly two types: 1) Water bath canning
2)Pressure canning
• For meat we generally use pressure canning
that produces steam at 240c temperature
• During the canning process air is driven from
the jar and a vacuum is formed as the jar cools
and seals.
CANNING MEAT
DRYING
• Drying may be done for the single purpose of dehydrating fresh meat for extension
of storage
• Drying & fermentation must go hand in hand to achieve the desired flavour and
shelf life
• Generally two types: 1)Sun drying
2)Solar drying
• Temperature: 70º-80ºc
DISADVANTAGE OF DRYING
• Continuous evaporation and weight losses during drying causes changes of the
shape of meat through shrinkage
• Meat pieces become smallest, thinner & darken in color
• Texture of meat also changes from soft to firm to hard
IRRADIATION

• Food irradiation (the application of ionizing radiation


to food) is a technology that improves the safety and
extends the shelf life of foods by reducing or
eliminating microorganisms and insects.
• Like pasteurizing milk and canning fruits and
vegetables, irradiation can make food safer for the
consumer.
• The Food and Drug Administration (FDA) is
responsible for regulating the sources of radiation
that are used to irradiate food
ADVANTAGE OF IRRADIATION

1. Prevention of Foodborne Illness – to effectively eliminate organisms that cause


foodborne illness, such as Salmonella and Escherichia coli (E. coli).
2. Preservation – to destroy or inactivate organisms that cause spoilage and
decomposition and extend the shelf life of foods.
3. Control of Insects – to destroy insects in or on tropical fruits imported into the
United States. Irradiation also decreases the need for other pest-control
practices that may harm the fruit.
SMOKING
• Smoking, as a mode of food
preservation, is probably as old as
cooking with fire.
• Heat and smoke infuse a delicate
flavor into fish, ham, poultry and
meat and can prevent the growth of
microbes.
• While smoking done right is a very
effective form of food preservation,
care must be taken to avoid
contamination and food-borne
illness.
TYPES OF SMOKING
1. Hot Smoking
• Hot smoking is done in the smokehouse or more modern electric kilns, usually
over a short period of time, just until the meat is cooked. The meat is cooked and
smoked at the same time over a burning fire or electric elements of a kiln.
2. Cold Smoking
• “Cold Smoking” is done over a much longer period of time, e.g. 12-24 hours, over
a smoldering fire (below 85°F). Since foods are held in the temperature danger
zone, rapid microbial growth (40-140°F) could occur.
3. Liquid Smoke
• Many consumers and commercial operations use liquid smoke to add smoke
flavor to their foods. Liquid smoke has advantages over traditional smoking in
that it can be more precisely controlled and the smoke flavor is instantaneous.
ADVANTAGES OF SMOKING

• Kills bacteria and slows growth of other types of bacteria


• Adds some flavor to foods
• Prevents fats from developing a terrible taste
• Changes color (makes the food pleasing to the eye)
• Can last longer in shelf life
DISADVANTAGES OF SMOKING

• Eating too much smoked food can lead to some cancers


Salting or curing
✓ Salted meat is preserved or cured
with salt either with dry salt or brine
✓ Salt inhibits the growth of
microorganisms by drawing water
out of microbial cells through osmosis.
✓ Concentrations of salt up to 20% are
required to kill most species of
unwanted bacteria.
ADVANTAGE:
❖Makes water unavailable for microbial growth. Process
does not destroy nutrients.

DISADVANTAGE
❖ Produces concentrated form of food. Inhibits microbial
growth & autolytic enzymes. Retains most nutrients.
DEHYDRATION
• Dehydration, in food processing, means by which many types of food
can be preserved for indefinite periods by extracting the moisture,
thereby inhibiting the growth of microorganisms.

• Advantage
✓ It’s the most nutritious way to preserve food – enzymes, vitamins, and minerals
aren’t destroyed by high canning temperatures.
✓ Dehydrating food is a quick and easy way to preserve food.
✓ Glass, plastic, or metal air-tight food containers can be used to store your
dehydrated fruit, vegetables, and meat.
✓ Dried food doesn’t need to be refrigerated.
DISADVANTAGE

• Dehydrated foods have different properties than fresh ones, and


they can be less healthy.
• Dehydration is a process that removes water, dehydrated foods are
higher in calories per ounce than their fresh counterparts.
• It can be high-Sugar.
THANK YOU EVERYONE

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