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Technology and Livelihood Education

Home Economics- Cookery

Storing Meat

Quarter 4 - Module 4
Week 7 & 8

1|Quarter 4 COOKERY
 Lesson
Preserving Meat
1
What’s New

Meat preservation helps to control spoilage by inhibiting the growth of

microorganisms, slowing enzymatic activity, and preventing the oxidation of fatty
acids that promote rancidity. There are many factors affecting the length of time meat
products can be stored while maintaining product safety and quality. The physical
state of meat plays a role in the number of microorganisms that can grow on meat.
For example, grinding meat increases the surface area, releases moisture and
nutrients from the muscle fibers, and distributes surface microorganisms throughout
the meat. Chemical properties of meat, such as pH and moisture content, affect the
ability of microorganisms to grow on meat. Natural protective tissues (fat or skin) can
prevent microbial contamination, dehydration, or other detrimental changes.
Covering meats with paper or protective plastic films prevents excessive moisture
loss and microbial contamination.

What Is It
METHODS OF PRESERVING MEAT

There are different methods of preserving meat. These include drying or

dehydration, smoking, salting, curing, refrigerating, freezing, canning and freeze
drying.

A. Drying – This is the most common method of preserving meat. Drying involves
the reduction of the original 70% of water content of the meat to about 15%. The
removal of the moisture content does three things, namely:
 Enzymatic changes are retarded;
 Growth of microorganisms is much hampered
 Microbes lose water and become inert.

Ways of Drying Meat

1. Natural sun drying – Natural sunlight is used to reduce the amount of moisture
content of meat. Portable solar dyers can provide sanitary means of drying meat.
Dryers with screen covers are recommended for outdoor use and lengthens the
storage life of meat.

2. Dehydration or artificial drying – Oven is used for drying the meat. Although this is
more expensive than sun drying, dehydration is a more efficient method of removing
moisture from meat. Products dried in this way are of higher quality and can be sold
at better prices.

B. Smoking – Meat is smoked to create a distinctive color and flavor, thus helping
its preservation. The flavor, color, and attractive glaze on the surface of the meat is
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desired like in ham, bacon, and tinapa. The heat generated during smoking destroys
the enzymes and dries the product artificially, thus preventing the growth of molds
and vegetative bacteria on the surface. Cold and hot smoking are the two types of
smoking. Smoked meats include ham, bacon, and chicken.
 Cold Smoking – The temperature is held between 26 to 43ºC and the
products are smoked over a period of days or weeks. The products thus pick
up a strong smoked flavor and are dehydrated as well.
 Hot Smoking – The temperature is higher, from 71 to 79ºC.The high
temperature speed up the drying 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 organisms that may be present in the
meat.

C. Curing – In this method, salt, sugar, potassium or sodium nitrate, and other curing
elements such as ascorbic acid, phosphate blend, and spices are used to prolong
the keeping quality of meat. Curing agents also help improve the flavor and
appearance of meat and retain its original color. Sugar minimizes the hardness of the
straight cure process. It also makes the product more appetizing and provides
energy to the nitrate-reducing bacteria which give the red color. Spices give the
desired flavor and aroma.
D. Refrigerating – Meat is stored at a temperature range of 2 to 10ºC to retard mold
and bacterial growth for a limited period.
E. Freezing – Meat is preserved at a temperature of 10ºC and below. Freezing
deactivates enzymes and bacteria. Meat can be preserved for two months to one
year using this method.
F. Canning – Meat preserved by canning is packed in sealed cans or jars which are
subjected to a temperature of 100ºC and above 5-7 kilo pressured for a specific
period of time. This process destroys the organism that causes spoilage. It maintains
the high quality of meat product and extends its life for about a year.
G. Freeze Drying – The process involves the removal of moisture from the meat
tissues by transforming the moisture content into ice and gas. The product to be
dried is first frozen and the ice is sublimed from the frozen mass, removing 98% of
the water content. The remaining moisture is further reduced to 0.5% or lower by
subjecting the product to high temperature as possible without destroying it.

The texture, appearance, flavor, and nutritive value of freeze dried products
are comparable to frozen foods. The products have a long shelf life and require no
refrigeration. This method needs special equipment such as modern freeze dryer

Evaluating the Quality of Preserved Meat Products

Good quality pork has less than 1 ¼ cm of golden brown fat that covers the
surface of the meat and a thoroughly cooked interior where meat has even pinkish
color. It has also a juicy and tender texture, a pleasing aroma and a tender seasoned
and pleasing taste with a slight hint of smoky flavor. Sausages of good quality are
uniform in size and length. Each sausage in a whole piece has no rupture of casing
even when pricked. The interior has a pinkish color when thoroughly cooked. A
combination of juicy meat with spicy seasoning marks their flavor.

ACTIVITY SHEET # 1
A. Directions: Identify what methods of cooking based on the given picture.

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 1. 2.

3. 4.

5. 6.

7.

B. Directions: Match Column A to Column B

COLUMN A COLUMN B
1. Temperature range of 2 to 10ºC A. Hot Smoking
2. The reduction of the original 70% of B. Salting
water content of the meat to about 15% C. Freezing
3. The temperature is higher, from 71 to 79ºC D. Refrigerating
4. The temperature is held between 26 to 43ºC E. Freeze drying
5. Salt improves the keeping quality of meat F. Smoking
6. Meat is preserved at a temperature of 10ºC G. Drying
7. smoked to create a distinctive color and flavor H. Cold Smoking
8. Removal of moisture from the meat tissues
by transforming the moisture content into ice
and gas

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ACTIVITY SHEET # 2
Directions: Read the statement carefully and choose the letter that is best
described by the statement.

1. The temperature is higher, from 71 to 79ºC.The high temperature speed up the

drying process, giving the product a mild smoked flavor.
A. Hot smoking B. Canning C. Smoking D. Cold smoking
2. Drying involves the reduction of the original _____ of water content of the meat to
about 15%.
A. 20% B. 75% C. 70% D. 60%
3. Oven is used for drying the meat.
A. Natural sun drying B. Dehydration or artificial drying
C. Drying D. Smoking
4. This is the most common method of preserving meat.
A. Salting B. Refrigerating C. Smoking D. Drying
5. The temperature is held between 26 to 43ºC and the products are smoked over a
period of days or weeks.
A. Cold smoking B. Salting C. Hot smoking D. Curing
6. Create a distinctive color and flavor, thus helping its preservation
A. Refrigerating B. Smoking C. Salting D. Drying
7. In this method, salt, sugar, potassium or sodium nitrate, and other curing elements
such as ascorbic acid, phosphate blend, and spices are used to prolong the keeping
quality of meat.
A. Salting B. Canning C. Curing D. Freezing
8. Meat preserved by canning is packed in sealed cans or jars which are subjected to
a temperature of 100ºC and above 5-7 kilo pressured for a specific period of time.
A. Refrigerating B. Smoking C. Drying D. Canning
9. The following are the removal of the moisture content does three things, EXCEPT.
A. Enzymatic changes are retarded B. Drying reduce 20% of water in meat
C. Growth of microorganisms is much hampered D.Microbes lose water
10. The process involves the removal of moisture from the meat tissues by
transforming the moisture content into ice and gas.
A. Freezing B. Freeze Drying C. Canning D. Refrigerating
11. Good quality pork has less than ________ of golden brown fat.
A. 1 ¼ cm B. 2 cm C. 4 ¼ cm D. 1 ¾ cm
12. Meat is preserved at a temperature of 10ºC and below.
A. Freezing B. Drying C. Curing D. Refrigerating
13. Salt improves the keeping quality of meat.
A. Drying B. Smoking C. Curing D. Salting
14. Meat is stored at a temperature range of 2 to 10ºC to retard mold and bacterial
growth for a limited period.
A. Canning B. Salting C. Refrigerating D. Smoking
15. Used to reduce the amount of moisture content of meat.
A. Dehydration or artificial drying C. Natural sun drying
B. Refrigerating D. Canning

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 Lesson
Storing Meat
2
What’s New

Uncured, raw meat generally lasts safely for around three days in the
refrigerator. If you plan to keep uncooked meat longer, freezing it is
your best bet. Seal the meat in an airtight package before freezing.
Then, it can usually be frozen for at least several months.
Safe freezing and refrigeration time also depends on the storage temperature.
Keep your freezer as close to 0°F (-17.8°C) as possible. This helps retain nutrients
and keep food fresh. Keep your refrigerator at around 34°F (1.1°C), just above
freezing, to effectively prolong the shelf life of foods. Meat should be packaged
appropriately to prevent drying out, spoilage, or freezer burn. Whole sub-primal are
often vacuum packed as soon as they are removed from the carcass and will have a
long shelf life when kept in the original vacuum packaging. Cut meat products for
retail use should be wrapped in permeable film on trays or vacuum packaged after
portioning. Cut meat products for food service use may be vacuum packed after
cutting or stored in food-grade containers, wrapped appropriately, and stored
according to food safety standards. Products for frozen storage should be vacuum
packed or wrapped tightly in freezer paper to prevent freezer burn.

What Is It
PROPER STORAGE OF PRESERVED MEAT

Many processed items prepared for future use may be stored in the freezer.
These should be wrapped in plastic or foil to prevent the occurrence of freezer burn
and avoid having a pulpy texture that comes from loss of moisture. Each item should
be labeled with the name of the product, date of expiry, and quantity.

Processed food held in storage should be well-covered or wrapped to keep

them from absorbing odors and flavors from other foods. They should be held below
danger zone temperatures. Processed meat should be packed in desired and easy to
thaw market units. Thawing a 25kilo pack of ground meat, for example, will be
difficult. Systematic freezing of food in quantity for long-term storage requires special
freezing equipment.

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Food Storage Chart
Food Suggested Maximum Recommended
Temperature (ºC. Maximum Storage
Canned Products 21 12 months

Frozen Products beef -18 to -29 6–12 months, in original

poultry package

Fresh Pork -18 to 29 3-6 months, in original

(not ground) package
Sausage, 18 to 29 1-3 months, in original
ground meat package

Cold cuts, Sliced 3 to 4 3-5 days, in semi-moisture

proof paper

Cured bacon 3 to 4 1-4 weeks, tightly

wrapped

Ham (tender cured) 3 to 4 1-6 weeks, tightly

wrapped
Ham (Canned) 3 to 4 6 weeks, in original
container (unopened)
Dried Beef 3 to 4 6 weeks, tightly wrapped

Most canned foods can be stored at room temperature in a cold place and
hold their eating quality for several months. They are safe to eat as long as there is
no bulge on the can. Below 24ºC is a good temperature for storage. Canned ham
and other perishable meats should be stored in the refrigerator unless storage
recommendations on the can state otherwise. These meats should not be frozen.

HYGIENE PRACTICES IN STORING MEAT PRODUCTS

To achieve high standards of sanitation, the following measures should be strictly

observed:
1. See to it that physical equipment and layout are conducive to sanitary practices.
2. Handle, store, and refrigerate food properly to prevent spoilage and
contamination.
3. Safeguard the food during distribution and service.
4. Wash and sanitize dishes, glasses, utensils, and equipment.
5. Clean floors walls, ceilings, counters, tables, and chairs regularly.
6. Eliminate vermin and rodents from food areas.
7. Maintain adequate employer supervision and a constant program of
education in sanitation for food service workers.
8. Make sure that food service employees are in good health, and are not carriers of
communicable diseases. The three principal groups of communicable diseases
that must be guarded against in public feeding operations are respiratory,
intestinal, and skin diseases. Require medical examinations for food service
employees.
9. Provide a regular employee education on food service sanitation.

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 TECHNIQUES IN STORING MEAT

Storage Procedures for Meat Products

Safe Storage - Meat is among the most perishable foods. This perishable ability
makes it a potentially hazardous food. At ambient temperatures, meat spoils so fast.
It is therefore necessary to keep it in chilled storage.

Storing - take time to store the food items. Store new purchases behind old
ones and always use the old stock first. It is easy to put new purchases at the front.
However, older stocks are overlooked and thus cause spoilage. These may include
cereal and cereal products, sweeteners, oils, seasonings, and unopened cans and
jars. Do not use kitchen cabinets above the refrigerator, stove, or oven for food
storage.
Never use the area under the sink for storing food because openings around
water and drain pipes are impossible to seal. Pipes may leak and damage the food.
If you reuse glass jars, wash them thoroughly, wipe, and air-dry before using.
This helps remove any trace of odors that may remain.

1. Refrigerator storage. A refrigerator provides cold temperature for storing

perishable foods such as dairy products, meat, fish, poultry, eggs, fruits, and
vegetables.
Protein foods should be stored in the coldest part of the refrigerator. Fruits and
vegetables can be stored in less cold sections or in a special compartment such as
the crisper.
If refrigerated foods are not properly wrapped, they will dry out and lose
nutrients and flavor. Food should be well covered with plastic, foil or wax paper, or
should be put in tightly covered containers. Garlic and sausages are strong-flavored
foods and should be wrapped tightly in plastic or foil and stored in an air-tight
container to prevent the transfer of aromas to other foods.

2. Freezer storage. For proper freezing and storage, the temperature inside the
freezer should be 18ºC or lower.
Store frozen foods in their original packages. Foods to be frozen should be put
in moisture-vapor proof wrapping.
If plastic containers are used, allow about 2.5 cm of headspace at the top
between the food and the lid so the food can expand when if freezes.
Thaw frozen foods in the refrigerator. Do not allow food to thaw at room
temperature. At this point, microorganisms will begin to grow.
Our sanitary laws and regulations are so designed to safeguard and promote
health.

Bacteria are all around us, but they are so small that they cannot be seen by
the naked eye. There are hundreds of different kinds of bacteria. Some harmless
bacteria are useful and necessary such as those essential in preparing cheese.
Other bacteria are essential in agriculture and industry. However, many types of
bacteria are dangerous and cause diseases if allowed to multiply and be transmitted
to humans.
Food contaminated with bacteria can make people sick. Some of the common
illnesses are salmonellosis, perfringens poisoning, staphylococcal poisoning, and
botulism.
Sanitation is the best preventive measure against food-borne diseases.
Sanitation means keeping bacteria out of food through personal hygiene and proper

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handling procedures. It also means keeping the food at proper temperatures so
bacteria already present do not have much chance to multiply.
Bacteria enter food in two ways. Some are naturally present in food when you
buy it. Others get in because of careless handling when food is prepared and served.
Bacteria cannot travel by themselves; they are carried about by people, animals, and
insects as well as objects. Salmonella bacteria, for instance, can be found in food
such as raw meat, poultry, eggs, and dairy products. From these foods, the bacteria
contaminate other foods in the kitchen.
Staphylococcus bacteria are found not only in raw meat but in food handlers
with poor personal hygiene. The bacteria from food handlers can be transmitted to
the food through sneezing and coughing.
Bacteria thrive on food, moisture, and the right temperature in order to grow.
With careless handling these growing conditions can occur in any kitchen.

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ACTIVITY SHEET # 3
A. Directions: Match Column A to Column B. Write the letter of the correct
answer on a separate sheet of paper.
COLUMN A COLUMN B
1. Good temperature storage of canned goods A. Salmonella
2. Space of plastic container from the top B. Bacteria
of the food and the lid.
3. Bacteria found not only in raw meat C. 18oC
but in food handlers
4. Bacteria found in raw meat, poultry, D. Staphylococcus
eggs and dairy products
5. They are so small that they cannot E. 24oC
be seen by the naked eye
6. Best preventive measure F. 2.5cm
against food-borne diseases
7. Proper freezing temperature. G. Sanitation

B. Directions: Write T if the statement is correct and F if the statement is false.

1. Food contaminated with bacteria can make people healthy
2. See to it that physical equipment and layout are conducive to sanitary
practices.
3. Use the area under the sink for storing food because openings around water
and drain pipes are impossible to seal.
4. Handle, store, and refrigerate food properly to prevent spoilage and
contamination.
5. Wash and sanitize dishes, glasses, utensils, and equipment.
6. Bacteria thrive on food, moisture, and the right temperature in order to grow.
7. If you reuse glass jars, wash them thoroughly, wipe, and air-dry before using.
8. Store new purchases in front old ones and always use the new stock first.

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Answer Key

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References

Kong, Aniceta S. 2016, Technical-Vocational-Livelihood Education - Cookery Module

2 Manual .Quezon, City, Sunshine Interlinks Publishing House, Inc.

Presentation and Storage - Retrieve from

https://www.britannica.com/technology/meat-processing/Preservation-and-storage

Meat Preservation - Retrieve from

https://www.slideshare.net/LitonChandraBarman/meat-preservation-68970762

Freezing Method Image - Retrieve from

https://www.eatthis.com/store-chicken-in-freezer/

Drying Method Image - Retrieve from

https://www.dreamstime.com/stock-photo-dried-meat-drying-bamboo-mesh-
image81878518

Smoking Method Image - Retrieve from

https://www.pinterest.ph/pin/688347124265611207/

Salting Method Image - Retrieve from

https://www.pinterest.ph/pin/55943220345501120/

Curing Method Image - Retrieve from

https://www.nutritionadvance.com/types-of-cured-meat/

Refrigerating Method Image - Retrieve from

https://www.wisegeek.com/what-are-the-different-types-of-meat-preservatives.htm
Store Meat Image - Retrieve from
https://vegetarian-nation.com/news/w-h-o-connects-red-meat-cancer/

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 For inquiries and feedback, please write or call:

Department of Education - Division of Bukidnon

Office Address: Fortich Street, Sumpong, Malaybalay City, Bukidnon
Telefax: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph

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