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MEAT PRESERVATION

MEAT PRESERVATION. Muhammad Sajid CVAS, Jhang. HYGIENIC PRODUCTION. The objective of which is to ensure that consumer obtains pure fresh and unadulterated food at the time of sale.

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MEAT PRESERVATION

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  1. MEAT PRESERVATION Muhammad Sajid CVAS, Jhang

  2. HYGIENIC PRODUCTION The objective of which is to ensure that consumer obtains pure fresh and unadulterated food at the time of sale. ♦ The hygienic meat production starts from slaughtering of the animal to the meat in the market up to sale. ♦ The hygienic control of meat in markets and in food serving concerns is a necessary part of general food control measures.

  3. The food purity is regarded in two ways: • Food offered for sale to public should not contain specific pathogenic bacteria or poisonous substances in it. • Meat should not be contaminated with certain bacteria like staphylococcus, streptococcus, bacillus and clostridia.

  4. PRESERVATION • The primary purpose of the meat preservation is to prevent spoilage and shelf life extension. It is a part of modern meat processing. The principal idea of meat preservation is to create conditions unfavorable for growth and survival of spoilage organisms.

  5. This can be achieved by • Heating • Cooling • Depriving of water • Oxygen • Saltiness • Increase acidity

  6. METHODS OF MEAT PRESERVATION • Drying

  7. Drying ♦ It is the first and oldest method used for meat preservation. ♦ The meat is dried in the sun, by the wind or by smoking. ♦ The dried meat has no water content which is essential for bacteria growth that is why meat can be stored for months after drying at ordinary atmospheric temperature.

  8. Smoking Old process of cooking meats over a low smoky fire specially for barbecue. place a piece of meat in a controlled environment where the temperature holds at a relatively high. Because of the low cooking temperatures smoking will take a very long period of time. the true ingredient of smoking is the smoke which start a chemical reaction in meats that enhances the flavor and breaks down connective tissues like collagen.

  9. Smoking • The equipment used for smoking is called smoke house. • It is a stainless steel cabinet which produces smoke by using electrical energy. • In modern meat processing the processing halls have a separate heat processing unit to produce smoked products. • The smoked products are virtually cooked and ready to use.

  10. The functions of meat smoking are: • Food safety • Shelf-life extension • Flavor development • Color development

  11. Smoke contains a wide range of chemicals such as phenols, aldehydes, ketones and organic acids which are bacteriostatic and bactericidal. • In modern heat processing halls such woods are used to produce smoke which give certain smell and flavor to meat like pine etc.

  12. The smoke also has carcinogenic effects but attempts have been made to produce carcinogenic free smoke. • The aqueous extracts of meat found containing some levels of benzopyrene which is carcinogenic hydrocarbon in the smoke.

  13. Curing and Brining • This is also called salting and pickling method. • This is usually used for brisket and flank portion of the beef meat because this method is best adapted to meat with high fat content. • The salt is principal preservating material.

  14. Curing is of two types, • Dry salt cure • Dry sugar cure or hot salt cure

  15. Brining • A combination of salt and water is called brine or pickling solution. • Various methods of curing/brining have been devised to accelerate the penetration of brine.

  16. One of the method is that brine solution is introduced into the meat substance by means of pump with a long perforated needle. • Another method is arterial brining. The brine is injected though femoral or brachial artery.

  17. Some common salts and their concentration is as in the table,

  18. Cooling • The simplest method of meat preservation is cooling. • There is nothing to add in the meat in this method. • The principle of the cooling is it prevents the multiplication of harmful bacteria, yeasts and molds by lowering the temperature which make them inconvenient to grow.

  19. At -8 °C multiplication of all the organisms is stopped. • To stop the growth of molds temperature and relative humidity must be kept as low as possible. • Meat must be chilled immediately after postmortem inspection and kept at constant temperature of not more than7 °C for carcass and 3 °C for cuts and offals. • The cutting of carcass must be done in a cooling room having temperature not more than 7 °C.

  20. MECHANICAL REFRIGERATION ♦ Refrigerators are used for this purpose. ♦ The purpose of low temperature utilized in refrigeration chamber is chilling or freezing of the meat. ♦ The refrigerators maintain a constant temperature , relative humidity and good air is circulated.

  21. ♦ The meat is kept and maintained at -1 °C temperature in the darkness. ♦ The atmosphere is kept dry to avoid growth of molds. ♦ The meat must be chilled after slaughtering. ♦ The meat chilled not more than one hour after slaughtering has better keeping quality.

  22. Quick chilling • This can be achieved • Direct emersion in the low temperature brine • Indirect contact with refrigerant or air blast. Normally the chilling temperature is -1 °C but in quick chilling -3 °C temperature is achieved to avoid bacterial growth.

  23. CRYOGENIC FREEZING • This system is used for rapid freezing. The basic principle is like that of refrigerators but Certain gases or chemicals are used to get lowest temperature. • For example calcium chloride solution has -40 °F temperature. • Liquid nitrogen -320 °F . • Liquid carbon dioxide has -109 °F.

  24. Canning --- Antibiotics ♦The use of antibiotics in meat preservation is carried out when it is to be canned or has to be kept for long time. The purpose is to inhibit the growth of bacteria. Most of the antibiotics used for this purpose are safe for human consumption.

  25. ♦ A modification in inoculation of antibiotics in to the living animal just prior to slaughter has been practiced and has proven good results. ♦ The administration of antibiotics may be carried out either in to the intraperitoneal or into the tail of the animal

  26. Another way of administration of antibiotics to the animal is by giving it through feed as feed additives.

  27. Antioxidants • Any substance which delays, retards or prevents the development of rancidity in the food or other flavor due to deterioration through oxidation is called antioxidant. Some antioxidants used in preserved meat are, • Propyl • Octyl • Butylatedhydroxyanisole BHA • Butylatedhydroxytoluene BHT

  28. PRESERVATIVES • Preservative is a substance which is capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of food. • Nitrates and nitrites of sodium and sulphur dioxide can be used as preservative.

  29. IRRADIATION • The electromagnetic radiation is known to inhibit growth of microorganisms. • The basis of this process is sterilization of food. The infra red rays are used for this purpose. • ULTRAVIOLET RAYS AND ULTRASONICS The UV rays are currently used in ageing meat at relatively high temperature to control the growth of surface organisms.

  30. The anti bacterial effect is due to shorter wavelength which convert atmospheric oxygen to ozone which is bactericidal. • The penetrating effect of UV rays is influenced by these following factors

  31. Length of exposure • Temperature • pH • Relative humidity • Light intensity • Degree of contamination

  32. For further reading Meat Science by P.D.Warriss chapter 9 (page # 182) The Meat We Eat chapter 19 (page # 689) APTC-18 A

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