ksu meat preservation

41
Meat Preservation

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Page 1: Ksu meat preservation

Meat

Preservation

                          

  

Page 2: Ksu meat preservation

Meat Putrefication

• Meat is putrefied due to the action of bacteria , moulds , yeasts.

• To grow and proliferate the organisms temperature is necessary. Due to this classify the organisms,

• 1-Pschyrophiles: have optimum temperature range of -2 to 7*c.

• 2-Mesophiles: have 10 to 40*c.• 3-Thermophiles: have 43 to 66*c. • Organisms also need water for growth.

Page 3: Ksu meat preservation

Why Preserve Meat???

• Delays product spoilage

• Extends life of the product

• Improves product quality

Page 4: Ksu meat preservation

Preserve Meat

• To preserve the meat temperature must be

• 1- : -2*c by chilling or freezing.

• 2- : 66*c by pasteurization , cooking or sterilization.

• To preserve the meat , remove the water by dehydration , freezing , curing.

Page 5: Ksu meat preservation

Types of Preservation Techniques

• Freezing• Cooking• Dehydration• Chemical • Fermentation• Irradiation

Page 6: Ksu meat preservation

Types of Meat Preservation1. Drying-

Removal of water from meat.

2. Heating- Kills bacteria if temperatures reaches 160 degrees.

3. Refrigeration- Slows the growth of bacteria

4.4. Freezing-Freezing- 20 degrees below zero eliminates bacterial growth

5. Acidification- Low pH retards bacterial growth

Page 7: Ksu meat preservation

Types of Meat Preservation6. Irradiation-

Low levels kill bacteria in fresh meat products

7. Canning- Packaging meat into sealed containers and heating meat to kill bacteria

8. Curing- Compounds make meats inhospitable to microbial growth.

9. Salting and Sugaring- Prevents microbial growth

10. Smoking- Forms antibacterial chemicals to the meats surface

Page 8: Ksu meat preservation

Typical Methods of Food Preservation:

• High temperature– Pasteurization kills spoilage and pathogenic

organisms (1864 – Pasteur)– Longer temperatures and times can sterilize

foods

• Low temperature– Refrigeration or freezing inhibits microbial

growth

Page 9: Ksu meat preservation

Typical Methods of Food Preservation:

• Dehydration– Air drying

• Chemical preservatives– Inhibitors of organism growth such as salt,

sodium nitrite, and propionates

• Bactofugation– Removing bacteria from liquids by

centrifugation

Page 10: Ksu meat preservation

Freezing

• Optimum temperature (0°F or lower)

• Meat freeze at -1.4*C• Works by completely stopping

enzyme activity & inhibiting spoilage microorganisms

BacteriaYeastsMolds

Page 11: Ksu meat preservation

Freezing

• REMEMBER: Thaw meat at refrigeration temps or in the microwave

• DO NOT THAW AT ROOM TEMPS

Page 12: Ksu meat preservation

How long with frozen meat last?

• Beef – 12 months

•Pork - 6 months

• Lamb – 6-9 months

• Poultry – 3-6 months

Page 13: Ksu meat preservation

Disadvantages of freezing

• Frozen meat stored too long become dry , less palatable and rancid.

• After thawing it is less durable than fresh-killed or chilled meat.

• When frozen meat is thawed it weeps or drips which consist mainly of water, salt, protein and demaged blood corpuscles.

• Loss of weight due to drip in beef is up to 3% while in mutton , lamb or pork loss is less than beef.

Page 14: Ksu meat preservation

FREEZER BURN

• Yellowish –brown or whitish areas seen on the surface of frozen meats.

• It is due to excessive drying of the surface.• Phenomenon involves the formation of a • condensed layer of the muscular tissue just

under the surface. this prevents moisture coming to the surface from the depth of the meat.

Page 15: Ksu meat preservation

Chilling of meat

• It is useful when meat is stored for short time up to 35 days.

• It is kept at b/w -1.4*c and 1*c preferably in the dark as light has the effect of oxidizing fats.

• Atmosphere keep dry to prevent the mould formation

• 5-10%CO2 helps to prevent the growth of mould and bacteria.

• It is important that temperature does not reach -1.4*c otherwise meat is frozen..

Page 16: Ksu meat preservation

Cold shortening

• Toughness develops in lamb carcasses, if they are exposed to low temperature within about 16 hours after slaughtering

• pH is about 6.3 and ATP levels are high ,lowering of the temperature causes the muscle to contract. It starts normally at 15*c and become greater down to 0*c.

• Beef carcass do not chilled quickly b/c of the thickness of the muscles.

• Due to rapid fall in the pH there is no problem of cold shortening in the pig carcass.

Page 17: Ksu meat preservation

Cooking

• Works by heating products to high temperatures to kill microorganisms

• 2 types of cooking– Pasteurization– Sterilization

Page 18: Ksu meat preservation

Pasteurized Cooking

• Products are cooked to 150-170°F

• Kills most (but not all) microorganisms

• Product must be REFRIGERATED

• Example: “Hotdogs”

Page 19: Ksu meat preservation

Sterilized Cooking• Products cooked under pressure to

250°F

• All microorganisms killed

• Products are shelf stable

• Example: Canned Hams

Page 20: Ksu meat preservation

Smoking

• - Meat, fish and some other foods may be both preserved and flavored through the use of smoke, typically in a smoke house. The combination of heat to dry the food without cooking it, and the addition of the aromatic (phenolic)hydrocarbons from the smoke preserves the food.

Page 21: Ksu meat preservation

Vacuum packing

• Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environment strips bacteria of oxygen needed for survival, slowing spoiling.

Page 22: Ksu meat preservation

Canning

• Canning: food is sealed in a container such as a can or glass jar and heated to kill all living organisms, or at least to ensure that there will be no growth of residual organisms.

• Acidic foods should be heated to 100°C, whereas nonacidic foods should be heated to 121°C. Properly canned foods may not be sterile b/c heating them for the time required might alter the foods’ taste and nutritional value.

• Since some of the anaerobic organisms that can grow in cans are from the genus Clostridium, food from a can that is visibly altered, ex. bulged can, should not be eaten.

Page 23: Ksu meat preservation

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

Page 24: Ksu meat preservation

Dehydration

• Dehydrate by air drying, heating, or freezing

• Example: “Beef Jerky”

Page 25: Ksu meat preservation

Chemical

• Chemicals inhibit microorganism growth

–Salting or curing draws moisture from the meat through a process of osmosis.

• Examples– Salt– Sodium Nitrite– Sodium Lactate

Page 26: Ksu meat preservation

Chemical Preservatives

• Sodium Benzoate

• Sorbate

• Proprionates

Page 27: Ksu meat preservation

Chemical Preservatives• Sulfur Dioxide

• Nitrates and Nitrites

• BHA/BHT

Page 28: Ksu meat preservation

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

Page 29: Ksu meat preservation

Fermentation• Works by changing sugar into acid

• Acid prevents microorganisms from growing

• Tangy flavor and special texture developed

• Example: “Pepperoni”

Page 30: Ksu meat preservation

Modified Atmosphere Preservation

• MAP – Modified Atmosphere Packaging• Carbon Dioxide• Types

– Hypobaric– Vacuum Packaging– MAP– Equilibrium Modified Atmosphere– Controlled Atmosphere Packaging

Page 31: Ksu meat preservation

MAP Equipment

Page 32: Ksu meat preservation

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

Page 33: Ksu meat preservation

Irradiation

• Reduces spoilage

• Irradiated meat is still nutritious

• Irradiated meat needs to be COOKED

• IRRADIATED MEAT IS SAFE TO EAT!!!!

Page 34: Ksu meat preservation

Irradiation unit

Page 35: Ksu meat preservation

The 5 Factors in the Curing Process

1. Flavor

2. Color

3. Tenderness

4. Preservation

5. Yield

Page 36: Ksu meat preservation

Preservation

3 main ingredients to preservation process

1. Salt

2. Sugar

3. Nitrite

Page 37: Ksu meat preservation

FlavorFlavor is the primary reason consumers purchase meat more

than once

Salt- Predominant flavor in most processed meats

Sugar- Used to reduce the harshness of the salt flavor

Nitrite- Provide a characteristic flavor you recognize as a ham flavor

Smoked- Contains a smoke flavoring rather than being traditionally smoked

Page 38: Ksu meat preservation

Color and Tenderness

Color- If nitrate is used the meat will take on a distinctive red color.

Tenderness- The type of process will affect the tenderness of the meat.

Examples: Jerky the meat is dry and tough

Ham usually fairly tender

Page 39: Ksu meat preservation

YieldWhen meat products are cooked and smoked, some water and juices are lost,

making the product weigh less, thus reducing the product’s value.

1. Moisture- Helps prevent moisture loss during cooking and smoking

2. Increased Profits- Adds weight to products increasing the price of the product.

3. Curing- Used to deliver cure ingredients into the fresh meat prior to curing.

Page 40: Ksu meat preservation

The Curing Process

Non-Meat Ingredients

• Not meat!!!

Ingredients

• Increase product yield

• Aid in color, texture or flavor development

• Increase product shelf-life

• Increase process efficiency

Page 41: Ksu meat preservation

Questions• Please contact Dr. Elizabeth Boyle

or Ryan Timm at (785)532-1247email: [email protected]

[email protected]

Please contact Dr.M.Arshad.Javid email: [email protected]

OR • Call your county extension office