TLE PRESERVING MEAT

• Drying


  Reduction of water from 70% to 15%
• Ways of Drying


  • Natural Sun Drying
  • Dehydration
• Natural Sun Drying


  Reduce moisture
• Dehydration


  Removing moisture
• Smoking


  Removing of molds
• Types of Smoking


  • Cold smoking
  • Hot smoking
• Cold smoking


  26 to 43 degrees
• Hot smoking


  71 - 79 degrees
• Salting


  Improves quality of meat and removes the water from the meat and the cells of spoilage organisms
• Curing


  Salt, sugar, potassium, nitrate, etc.
• Curing Ingredients


  • ASCORBIC ACID
  • PHOSPHATE BLEND
  • SPICES
• Curing Ingredients


  Improves the flavor and appearance
• Sugar


  Minimizes the hardness of curing process and provides energy
• Refrigerating


  Stored at 2 to 10 degrees limited period
• Freezing


  Preserved at 10 degrees and below. It deactivates enzymes. Two months to one year.
• Canning


  Temperature of 100 degrees. Maintains the high quality of meat product.
• Freeze Drying


  Removing the moisture of meat by transforming the moisture into ice and gas. Have a long shelf life and require no refrigeration.