Lol 6

Cards (25)

  • Methods of preserving meat
    • Drying or dehydration
    • Smoking
    • Salting
    • Curing
    • Refrigerating
    • Freezing
    • Canning
    • Freeze drying
  • Drying
    The most common method of preserving meat, involves reducing the original 70% water content of the meat to about 15%
  • Effects of drying meat
    • Enzymatic changes are hampered
    • Growth of microorganisms is much hampered
    • Microbes lose water and become injured
  • Natural sun drying
    1. Using natural sunlight to reduce moisture content of meat
    2. Portable solar dryers can provide sanitary means of drying meat
    3. Dryers with screen covers are recommended for outdoor use and lengthens the storage life of meat
  • Dehydration or artificial drying
    1. Oven is used for drying the meat
    2. More expensive than sun drying but more efficient at removing moisture
    3. Dried products are of higher quality and can be sold at better prices
  • Smoking meat
    • Creates a distinctive color and flavor, helping preserve the meat
    • Destroys enzymes and dries the product, preventing growth of molds and bacteria
  • Types of smoking
    • Cold smoking (26-40°C, over days/weeks, strong smoke flavor, dehydrates)
    • Hot smoking (71-79°C, faster drying, mild smooth flavor)
  • Salting
    Improves keeping quality by removing water from meat tissue and cells of spoilage organisms
  • Curing
    Uses salt, sugar, potassium/sodium nitrate, and other agents to prolong keeping quality, improve flavor and appearance, and retain original color
  • Sugar minimizes hardness of straight cure process, makes product more appetizing, and provides energy to nitrate-reducing bacteria</b>
  • Refrigerating
    Stores meat at 2-10°C to mold and bacterial growth for a limited time
  • Freezing
    Preserves meat at -10°C and below, deactivates enzymes and bacteria, can preserve for 2 months to 1 year
  • Canning
    Packs meat in sealed cans/jars, subjects to 100°C+ and 5-7 kPa pressure to destroy spoilage organisms, maintains high quality and extends life for about 1 year
  • Freeze drying
    Removes moisture from frozen meat by sublimation, retains texture, appearance, flavor and nutritive value, has long shelf life and requires no refrigeration
  • Freeze drying needs special equipment like modern freeze dryers
  • Good quality pork
    • Less than 1.5 cm of golden brown fat covering surface
    • Thoroughly cooked interior with even pinkish color
    • Juicy and tender texture
    • Pleasing aroma
    • Tender, seasoned, and slightly smoky flavor
  • Good quality sausages
    • Uniform in size and length
    • No rupture of casing even when pricked
    • Pinkish interior when thoroughly cooked
    • Combination of juicy meat and spicy seasoning
  • Proper storage of preserved meat
    1. Wrap in plastic or foil to prevent freezer burn and moisture loss
    2. Label with name, expiry date, and quantity
    3. Store below danger zone temperatures
    4. Keep well covered or wrapped to prevent absorption of other flavors
  • Systematic pricing and long-term storage requires special freezing equipment
  • Hygiene practices for storing meat products
    • Ensure physical equipment and layout are conducive to sanitary practices
    • Handle, store and refrigerate food properly to prevent spoilage and contamination
    • Safeguard food during distribution and service
    • Wash and sanitize dishes, glasses, utensils and equipment
    • Clean floors, walls, ceilings, counters, tables and chairs regularly
    • Eliminate vermin and rodents from food areas
    • Maintain adequate employee supervision and sanitation education
    • Require medical exams for food service employees to prevent communicable diseases
  • Refrigerator storage
    • Provides cold temperature for storing perishable foods like meat, dairy, fish, poultry, eggs, fruits and vegetables
    • Protein foods should be stored in coldest part, other foods in less cold sections or crisper
    • Properly wrap or cover foods to prevent drying out and nutrient/flavor loss
  • Freezer storage
    • Temperature should be -18°C or lower
    • Store in moisture-proof wrapping or containers with headspace for expansion
    • Do not allow frozen foods to thaw at room temperature as bacteria will grow
  • Bacteria are all around us, some are harmless or useful, but many types can cause foodborne illnesses if allowed to multiply and contaminate food
  • Sanitation is the best preventive measure against foodborne diseases, through personal hygiene and proper food handling procedures
  • Bacteria are carried by people, animals, insects and objects, and thrive on food moisture and temperature