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Meat Preservation

Meat Preservation. By: Ryan Timm. Why Preserve Meat???. Delays product spoilage Extends life of the product Improves product quality. Types of Preservation Techniques. Freezing Cooking Dehydration Chemical Fermentation Irradiation. Freezing. Optimum temperature (0 °F or lower)

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Meat Preservation

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  1. MeatPreservation By: Ryan Timm

  2. Why Preserve Meat??? • Delays product spoilage • Extends life of the product • Improves product quality

  3. Types of Preservation Techniques • Freezing • Cooking • Dehydration • Chemical • Fermentation • Irradiation

  4. Freezing • Optimum temperature (0°F or lower) • Works by completely stopping enzyme activity & inhibiting spoilage microorganisms • Bacteria • Yeasts • Molds

  5. Freezing • REMEMBER: Thaw meat at refrigeration temps or in the microwave • DO NOT THAW AT ROOM TEMPS

  6. How long with frozen meat last? Beef – 12 months • Pork - 6 months • Lamb – 6-9 months Poultry – 3-6 months

  7. Cooking • Works by heating products to high temperatures to kill microorganisms • 2 types of cooking • Pasteurization • Sterilization

  8. Pasteurized Cooking • Products are cooked to 150-170°F • Kills most (but not all) microorganisms • Product must be REFRIGERATED • Example: “Hotdogs”

  9. Sterilized Cooking • Products cooked under pressure to 250°F • All microorganisms killed • Products are shelf stable • Example: Canned Hams

  10. Dehydration • Oldest forms of preserving meat • Works by removing water from the product • water is required by all microorganisms to grow NO WATER = NO GROWTH

  11. Dehydration • Dehydrate by air drying, heating, or freezing • Example: “Beef Jerky”

  12. Chemical • Chemicals inhibit microorganism growth • Examples • Salt • Sodium Nitrite • Sodium Lactate

  13. Chemical • Other benefits: • Add flavor to the product • Improve product shelf life • Develop a pink cured-meat color • All Chemicals added to meat are FDA approved

  14. Fermentation • Works by changing sugar into acid • Acid prevents microorganisms from growing • Tangy flavor and special texture developed • Example: “Pepperoni”

  15. Irradiation • A new process to make food SAFER!!!! • Works by exposing meat to radiant energy • Destroys most (but not all) microorganisms “Radura” sign on labels

  16. Irradiation • Reduces spoilage • Irradiated meat is still nutritious • Irradiated meat needs to be COOKED • IRRADIATED MEAT IS SAFE TO EAT!!!!

  17. Questions • Please contact Dr. Elizabeth Boyle or Ryan Timm at (785)532-1247 email: lboyle@oznet.ksu.edu rtimm@oznet.ksu.edu OR • Call your county extension office

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