Practical -3

Preservation techniques of
meat
To study various preservation techniques of meat

 Meat is highly perishable commodity due to

nearly neutral pH (low acid food) high moisture
content and rich nutrients.

 Hence, preservation of meat is essential which

usually accomplished by means of temperature
control, moisture control, direct microbial
inhibition etc.
To study various preservation
techniques of meat

Various methods employed to prolong the

shelf life of meat are:
 1. Chilling/refrigeration
 2. Freezing
 3. Curing
 4. Smoking
 5. Canning
 6. Dehydration
Curing
 Preservation of meat by heavy salting is an old age practices.

 Later, curing by common salt, sodium nitrite resulted in

comparatively improved products.

 These days mild curing of meat products is practiced mainly

for specific flavouring and colour development and
preservative effects of curing ingredients is an added
advantage .

 Cured meats include turkey ham, ham, bacon etc.

Methods of curing
 Dry cure : dry ingredients are rubbed to meat e.g. curing of
bacon

 Pickle cure: meat cuts are immersed in ingredients solution

(pickle)

 Injection cure: concentrated solution of the ingredients is

pumped into the meat through artery or injected by the
needles in the meat.

 Direct addition method: curing agents are added directly to

the finally ground meat .
Curing agents

 Salt
 Sugar
 Nitrates/nitrites
 Phosphates
 Seasonings
 Others: Spices, baking soda, MSG,
Hydrolyzed vegetable protein.

to be contd.