The most commonmethod 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/sodiumnitrate, and other agents to prolong keeping quality, improve flavor and appearance, and retain original color
Sugarminimizes hardness of straight cure process, makes product more appetizing, and provides energy to nitrate-reducing bacteria</b>
Refrigerating
Storesmeat at 2-10°C to mold and bacterial growth for a limited time
Freezing
Preservesmeat at -10°C and below, deactivates enzymes and bacteria, can preserve for 2 months to 1 year
Canning
Packsmeatinsealedcans/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
Removesmoisturefromfrozen meat by sublimation, retains texture, appearance, flavor and nutritive value, has long shelf life and requires no refrigeration
Freezedryingneedsspecialequipment 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
Providescold temperature for storing perishable foods like meat, dairy, fish, poultry, eggs, fruits and vegetables
Proteinfoodsshouldbestored 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