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Table Of Contents

1 Introduction
2.1 How long can fish or meat be kept?
2.2 When has fish or meat gone bad?
2.4 Spoilage and/or fish and meat poisoning
2.5 How does contamination take place?
2.7 Prevention of spoilage
2.8 Which method should be chosen?
3.1 Catching and cleaning fish
3.2 Butchering
3.3 Cutting meat into pieces for drying
4.2 Salting fish
4.3 Salting meat
Dry salting meat
4.4 Preparing salted fish and meat for consumption
5.1 General information on natural drying
5.2 Preparation
5.3 Hanging fish and meat up to dry
5.4 The drying process
5.5 Dried fish and meat: storage and use
5.6 Solar drying
6.1 General information
6.2 Preparation
6.3 Wood
6.4 Smoking ovens
6.5 Smoke-drying process
6.6 Remarks
7 Fermenting fish
7.1 General information
7.2 Fermentation
7.3 Traditional fermentation methods
7.4 Fermented fish sauce with 20-25% salt
7.5 Fish pastes and whole fish
7.6 Remarks
8.1 General information
8.2 Advantages and disadvantages of the canning process
8.3 Packaging materials
8.4 Processing equipment
8.5 Preparation
8.6 Processing techniques
8.7 Storage
8.8 Setting up a small-scale canning factory: prerequisites
9.1 General information
9.2 Cooling and freezing fish
9.3 Cooling and freezing meat
Further reading
Useful addresses
Glossary
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Preservation of fish and meat

Preservation of fish and meat

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Published by Abhijit Dutta

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Published by: Abhijit Dutta on Mar 31, 2011
Copyright:Attribution Non-commercial

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01/14/2013

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