Methods of Preserving Meat

 

METHODS OF PRESERVING

MEAT

 

1. DRYING

 – The most common method in preserving meat. Drying involves the reduction of the original 70% of water conten con tentt of the meat about about 15%. The removal of the moisture content does three things.

 

REMOVAL AL OF 3 CONTENT OF REMOV THE MOISTURE 1. Enzymatic changes are retarded. 2. Growth of microorganism is

much hampered. 3. Microbes lose water and become inert.

 

1. NATURAL SUN DRYING

- Portab Portable le sola solarr dyers dyers can provid provide e sanitary means of drying meat. Dryers with screen covers are recommended for outdoor use and lengthens the storage life

 

limit. 2.

DEHYDRATION OR

ARTIFICIAL DRYING

- Oven is use for used for drying the

meat, but more expensive than sun drying. Products dried in this way are of higher quality and can be sold a better prices.

 

2. SMOKING

- To create create a distinc distinctive tive color color and flavors, thus helping its preservation. The flavor color and the attractive glaze on the surface of the meat is desired like in ham, bacon, and tinapa. The heat generated during smoking destroys the enzymes and dries the product artificially, artificially, thus preventing the growth molds and vegetative

bacteria.

 

1. COLD SMOKING

- The temperat temperature ure is h held eld betwee between n 26 to 43 degree celsius and the products are smoked over a period of days or weeks. The The products products thus pick up a strong as smoked dehydrated well. flavor and are

 

2. HOT SMOKING

temperature higher, higher 71 to - The 79 degree celsius. is The high, from 71 temperature speed up the process giving the product a mild smoked flavor.

 

3. SALTING

- Salt

improves the keeping

quality of meat. It removes the water from the tissue of the meat and the cells of spoilage organism that may be present in the meat.

 

4. CURING

- In this this method, method, salt, sugar sugar,, potassium potassium or sodium nitrate, and other curing elements such as ascorbic acid, phosphate blend, and spices used to prolong the quality ofare meat.

 

5. REFREGERATING

Meat is stored at a temperature range of 2 to 10 degree Celsius to retard mold and bacteria growth for a limited

period.

 

6. FREEZING

- Meat is preserved at temperature of 10 degree celsius and below below. Freezing deactivates enzymes and bacteria.

 

7. CANNING

- Meat Meat prese preserve rved d by cann cannin ing g is packed in sealed cans or jars which are subjected to a temperature of 100 degree celsius and above 5-7 kilo pressured for a specific period of time.

 

8. FREEZE FREEZE DRYING DRYING

- Process

in which transforming the moisture content into ice and gas. Theand product have a long shelf life require no refrigeration. refrigeration.

 

EVALUATION

 

A. Drying B. Natural C. Sun drying D. Artificial E. Smoking F. Cold Cold smokin smoking g G. Hot smoking H. Salting I. Curing J. Refrigerating K. Canning L. Freezing

FIND AND ENCIRCLE THE CORRECT WORD C

C

A

R

T

I

F

I

C

IAL

C

G

D

R

O

A

D

R

Y

I

N

G

T

S

U

F

A

E

L D

N N

A M

T E

U A

R T

A S

L A

J L

K T

R I

O N

G G

F R

S

I

T

E

A

T

M

E

N F

N

L

S

I

M

N

B

F

L

V

O

O

M R

G

G

U

G

O

G

A

R

D

I

K

B

E

E

N

O

N

E

K

F

R

E

E

Z

I

N

G E

L

A

D

R

I

E

F

H

H

I

N

J

A Z

X

D

R

A

N

D

R

Y

I

N

G

R

W E

J

H

Y

T

G

H

O

T

S

M

O

K

I

G

S

IN

IN

G

G

N

 

A. Drying E. Smoking B. Natural F. Cold smoking C. Sun drying G. Hot smoking

I. Curing J. Refrigerating K. Canning

D. Artificial

L. Freezing

H. Salting

C

C

A

R

T

I

F

I

C

IIA AL

C

G

D

R

O

A

D

R

Y

I

N

G

T

S

U

F

A

E

L

N

A

T

U

R

A

L

J

K

R

O

G

F

D

N

M

E

A

T

S

A

L

T

I

N

G

R

S

I

T

E

A

T

M

E

N

F

N

L

S

I

M

N

B

F

L

V

O

O

M

R

G

G

U

G

O

G

A

R

D

I

K

B

E

E

N

O

N

E

K

F

R

E

E

Z

I

N

G

E

L

A

D

R

I

E

F

H

H

I

N

J

A

Z

X

D

R

A

N

D

R

Y

I

N

G

R

W

E

J

H

Y

T

G

H

O

T

S

M

O

K

I

N

G

S

ING

ING

 

ASSIGNMENT: 1. LIST DOWN THE COOKING METHODS.