Learning Outcome 4

METHODS OF
Prepared By:
Ms. Dianne Joy D. Corpuz
TLE Teacher
Preserving MEAT
What is the purpose of
Preserving Meat?

- helps to control spoilage by

inhibiting the growth of microorganisms,
slowing enzymatic activity, and preventing
the oxidation of fatty acids that promote
rancidity.
Why Preserve Meat?

1. Delays product spoilage.

2. Extends life of the products.
3. Improves product quality.
 S of
Preservat Techniques

ion Curin
y in g g
Dr ing Refri
gerat
m o k ing
S g Freez
tin ing
Sal
n in g
Can
e e z e
Fr
r yi n g
D
DRYING
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

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.

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.
Disadvantages of DRYING

 Continuous evaporation and weight losses during

drying causes changes of shape of meat through
shrinkage.

 Meat pieces become smallest, thinner, and darken in

color.
SMOKING
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 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.
Types of SMOKING

A. 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.

B. 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.
Advantages of SMOKING
 Kills bacteria and slow growth of other types of
bacteria.
 Adds some flavor to foods.
 Prevents fats from developing a terrible taste.
 Can last longer in shelf life.

Disadvantages of SMOKING
 Eating too much smoked food can lead to some
cancers.
SALTING
or
CURING
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.
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 gives the red color.
Spices give the desired flavor and aroma.
Advantages of SALTING
 Makes water unavailable for microbial growth. Process
does not destroy nutrients.

Disadvantages of SALTING
 Produces concentrated form of food. Inhibits
microbial growth and autolytic enzymes. Retains
most nutrients.
REFRIGERATING
and FREEZING
REFRIGERATING
Meat is stored at a temperature range of 2 to 10ºC to retard
mold and bacterial growth for a limited period.

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.
Disadvantages of FREEZING
 During slow freezing formation of large ice crystal
damage the cell and results in a protein denaturation.
 Sometimes the texture of meat changed by this
process.

Duration of
FROZEN MEAT
 Beef – 12 months
lasting  Lamb – (6-9 months)
 Poultry – (3-6 months)
 Pork – 6 months
CANNING
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.
Types of CANNING

A. WATER BATH CANNING

- a processing method used in home
canning for high acid foods. Jars are
filled with food, sealed loosely with a
lid, then boiled completely covered in
vigorously boiling water for a
prescribed amount of time indicated
by the tested recipe you are using.
Types of CANNING

B. PRESSURE CANNING

- Low acid foods require a higher

temperature when processing than
can be reached by placing them in
jars immersed by boiling water. To
kill harmful bacteria (such as those
associated with botulism) use of
pressure canning ensures the safety
of preserved low-acid foods.
FREEZE
DRYING
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.
Food Storage Chart
Food Suggested Recommended Maximum Storage
Maximum
Temperature (ºC.
Canned Products 21 12 months
Frozen Products beef
poultry Fresh Pork -18 to -29 6–12 months, in original package
(not ground) Sausage,
ground meat -18 to 29 3-6 months, in original package
Cold cuts, Sliced
18 to 29 1-3 months, in original package 3-5 days,
Cured bacon 3 to 4 in semi-moisture proof paper
1-4 weeks, tightly wrapped
3 to 4
Ham (tender cured)
Ham (Canned) 3 to 4 1-6 weeks, tightly wrapped
3 to 4 6 weeks, in original container
Dried Beef (unopened)
3 to 4 6 weeks, tightly wrapped
SANITARY
PRACTICES
in

Storing

Meat Products
 See to it that physical equipment and layout are conducive to
1 sanitary practices.

Handle, store, and refrigerate food properly to prevent spoilage

2 and contamination.

3 Safeguard the food during distribution and service.

4 Wash and sanitize dishes, glasses, utensils, and equipment.

Clean floors walls, ceilings, counters, tables, and chairs

5 regularly.
6 Eliminate vermin and rodents from food areas.

Maintain adequate employer supervision and a constant program of

7 education in sanitation for food service workers.

Make sure that food service employees are in good health, and are
8 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.

Provide a regular employee education on food service

9 sanitation.
STORING
Meats
 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.