Meat preservation – principally concerned with the application of measures to delay meat spoilage which are caused by municipal chemical and physical changes.
Three general principles of meat preservation:
1. Prevention of microbial growth
- Exposing meat to high or low temperature
- Treatment of meat with substances e.g. salt, nitrite, other chemical preservatives which will kill microorganisms or delay microbial action.
2. Prevention of oxidation and/or rancidity
- Prevent too much exposure to light and air
- Addition of antioxidants like butylated hydroxyl toluene [BHT] or butylated hydroxyl anisole [BHA]
3. Prevention of enzymatic reaction by exposure to high or low temperature.
Methods of Meat Preservation:
1. Drying – removal of moisture from meat from its original water content [70%] to about 15%.
Two ways of drying:
- Natural – use of natural sunlight to reduce the moisture content of meat.
- Artificial – use of a chamber equipped with heating elements maintained at a temperature of 110°F – 120° F [43°C- 49°C] and relative humidity of 85% is used for drying.
2. Smoking – process of subjecting meat to the action of smoke and heat generated by burning hard wood and/or saw dust.
3. Salting – is a simple method of dehydration in which the salt causes the withdrawal of water from the tissue of both meat and spoilage organisms.
4. Curing – is the application of salt, sugar, nitrite [potassium or sodium nitrite] and other preservatives and adjuncts.
Three [3] ways of curing:
- Dry cure method – application of curing ingredients in dry form.
- Sweet pickle cure – ingredients are dissolved in water to make up the sweet pickle solution.
- Combination – could be done wither by combination injection with sweet pickle and soaking in curing brine or injection of pickle and application of dry cure.
5. Refrigeration – exposure of meat to the range of 36° to 50°F [2°C-10°C] to retard mold and bacterial growth for a limited period only.
6. Freezing – exposure of meat to a temperature range of 0°F to 32° F [-18°C-0°C] resulting to crystallization of the water in the tissues, thus, inactivating the enzymes and the bacteria present.
7. Canning – the hermetic or air tight sealing of food in cans or jars and heating under pressure [pressure cooker, retort, autoclave] to reach temperature above 100°C at specific period of time.
8. Freeze-drying- removal of moisture from the tissues by sublimation or the transformation of the moisture content into gas without passing the liquid state.
9. Irradiation – transfer of extremely large amount of energy to effect very rapid and selective biological and chemical changes in meat.
source: www.da.gov.ph, photo from stippy.com
Read: Meat Processing Business
3 method of preservation are physical methods,chemical methods and microbical methods.aren`t ?
ty sa informayon
Tenk u po for the information !!
this thread helps me a lot for my research word, Ty guys..
What can we say summary and conclusions on meat spoilage and preservation are? please,i would be very glad if answers to my question is quickly attended to…..thanks!
Yun po bang Phosphate sa chorizo ay yung accord?
does cooking preserve meat?