Ksu meat preservation
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Transcript of Ksu meat preservation
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Meat
Preservation
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Meat Putrefication
• Meat is putrefied due to the action of bacteria , moulds , yeasts.
• To grow and proliferate the organisms temperature is necessary. Due to this classify the organisms,
• 1-Pschyrophiles: have optimum temperature range of -2 to 7*c.
• 2-Mesophiles: have 10 to 40*c.• 3-Thermophiles: have 43 to 66*c. • Organisms also need water for growth.
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Why Preserve Meat???
• Delays product spoilage
• Extends life of the product
• Improves product quality
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Preserve Meat
• To preserve the meat temperature must be
• 1- : -2*c by chilling or freezing.
• 2- : 66*c by pasteurization , cooking or sterilization.
• To preserve the meat , remove the water by dehydration , freezing , curing.
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Types of Preservation Techniques
• Freezing• Cooking• Dehydration• Chemical • Fermentation• Irradiation
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Types of Meat Preservation1. Drying-
Removal of water from meat.
2. Heating- Kills bacteria if temperatures reaches 160 degrees.
3. Refrigeration- Slows the growth of bacteria
4.4. Freezing-Freezing- 20 degrees below zero eliminates bacterial growth
5. Acidification- Low pH retards bacterial growth
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Types of Meat Preservation6. Irradiation-
Low levels kill bacteria in fresh meat products
7. Canning- Packaging meat into sealed containers and heating meat to kill bacteria
8. Curing- Compounds make meats inhospitable to microbial growth.
9. Salting and Sugaring- Prevents microbial growth
10. Smoking- Forms antibacterial chemicals to the meats surface
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Typical Methods of Food Preservation:
• High temperature– Pasteurization kills spoilage and pathogenic
organisms (1864 – Pasteur)– Longer temperatures and times can sterilize
foods
• Low temperature– Refrigeration or freezing inhibits microbial
growth
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Typical Methods of Food Preservation:
• Dehydration– Air drying
• Chemical preservatives– Inhibitors of organism growth such as salt,
sodium nitrite, and propionates
• Bactofugation– Removing bacteria from liquids by
centrifugation
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Freezing
• Optimum temperature (0°F or lower)
• Meat freeze at -1.4*C• Works by completely stopping
enzyme activity & inhibiting spoilage microorganisms
BacteriaYeastsMolds
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Freezing
• REMEMBER: Thaw meat at refrigeration temps or in the microwave
• DO NOT THAW AT ROOM TEMPS
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How long with frozen meat last?
• Beef – 12 months
•Pork - 6 months
• Lamb – 6-9 months
• Poultry – 3-6 months
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Disadvantages of freezing
• Frozen meat stored too long become dry , less palatable and rancid.
• After thawing it is less durable than fresh-killed or chilled meat.
• When frozen meat is thawed it weeps or drips which consist mainly of water, salt, protein and demaged blood corpuscles.
• Loss of weight due to drip in beef is up to 3% while in mutton , lamb or pork loss is less than beef.
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FREEZER BURN
• Yellowish –brown or whitish areas seen on the surface of frozen meats.
• It is due to excessive drying of the surface.• Phenomenon involves the formation of a • condensed layer of the muscular tissue just
under the surface. this prevents moisture coming to the surface from the depth of the meat.
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Chilling of meat
• It is useful when meat is stored for short time up to 35 days.
• It is kept at b/w -1.4*c and 1*c preferably in the dark as light has the effect of oxidizing fats.
• Atmosphere keep dry to prevent the mould formation
• 5-10%CO2 helps to prevent the growth of mould and bacteria.
• It is important that temperature does not reach -1.4*c otherwise meat is frozen..
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Cold shortening
• Toughness develops in lamb carcasses, if they are exposed to low temperature within about 16 hours after slaughtering
• pH is about 6.3 and ATP levels are high ,lowering of the temperature causes the muscle to contract. It starts normally at 15*c and become greater down to 0*c.
• Beef carcass do not chilled quickly b/c of the thickness of the muscles.
• Due to rapid fall in the pH there is no problem of cold shortening in the pig carcass.
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Cooking
• Works by heating products to high temperatures to kill microorganisms
• 2 types of cooking– Pasteurization– Sterilization
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Pasteurized Cooking
• Products are cooked to 150-170°F
• Kills most (but not all) microorganisms
• Product must be REFRIGERATED
• Example: “Hotdogs”
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Sterilized Cooking• Products cooked under pressure to
250°F
• All microorganisms killed
• Products are shelf stable
• Example: Canned Hams
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Smoking
• - Meat, fish and some other foods may be both preserved and flavored through the use of smoke, typically in a smoke house. The combination of heat to dry the food without cooking it, and the addition of the aromatic (phenolic)hydrocarbons from the smoke preserves the food.
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Vacuum packing
• Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environment strips bacteria of oxygen needed for survival, slowing spoiling.
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Canning
• Canning: food is sealed in a container such as a can or glass jar and heated to kill all living organisms, or at least to ensure that there will be no growth of residual organisms.
• Acidic foods should be heated to 100°C, whereas nonacidic foods should be heated to 121°C. Properly canned foods may not be sterile b/c heating them for the time required might alter the foods’ taste and nutritional value.
• Since some of the anaerobic organisms that can grow in cans are from the genus Clostridium, food from a can that is visibly altered, ex. bulged can, should not be eaten.
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Dehydration
• Oldest forms of preserving meat
• Works by removing water from the product– water is required by all
microorganisms to grow NO WATER = NO GROWTH
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Dehydration
• Dehydrate by air drying, heating, or freezing
• Example: “Beef Jerky”
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Chemical
• Chemicals inhibit microorganism growth
–Salting or curing draws moisture from the meat through a process of osmosis.
• Examples– Salt– Sodium Nitrite– Sodium Lactate
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Chemical Preservatives
• Sodium Benzoate
• Sorbate
• Proprionates
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Chemical Preservatives• Sulfur Dioxide
• Nitrates and Nitrites
• BHA/BHT
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Chemical
• Other benefits:– Add flavor to the product– Improve product shelf life – Develop a pink cured-meat color
• All Chemicals added to meat are FDA approved
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Fermentation• Works by changing sugar into acid
• Acid prevents microorganisms from growing
• Tangy flavor and special texture developed
• Example: “Pepperoni”
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Modified Atmosphere Preservation
• MAP – Modified Atmosphere Packaging• Carbon Dioxide• Types
– Hypobaric– Vacuum Packaging– MAP– Equilibrium Modified Atmosphere– Controlled Atmosphere Packaging
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MAP Equipment
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Irradiation• A new process to make
food SAFER!!!!
• Works by exposing meat to radiant energy
• Destroys most (but not all) microorganisms
“Radura” sign on labels
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Irradiation
• Reduces spoilage
• Irradiated meat is still nutritious
• Irradiated meat needs to be COOKED
• IRRADIATED MEAT IS SAFE TO EAT!!!!
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Irradiation unit
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The 5 Factors in the Curing Process
1. Flavor
2. Color
3. Tenderness
4. Preservation
5. Yield
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Preservation
3 main ingredients to preservation process
1. Salt
2. Sugar
3. Nitrite
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FlavorFlavor is the primary reason consumers purchase meat more
than once
Salt- Predominant flavor in most processed meats
Sugar- Used to reduce the harshness of the salt flavor
Nitrite- Provide a characteristic flavor you recognize as a ham flavor
Smoked- Contains a smoke flavoring rather than being traditionally smoked
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Color and Tenderness
Color- If nitrate is used the meat will take on a distinctive red color.
Tenderness- The type of process will affect the tenderness of the meat.
Examples: Jerky the meat is dry and tough
Ham usually fairly tender
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YieldWhen meat products are cooked and smoked, some water and juices are lost,
making the product weigh less, thus reducing the product’s value.
1. Moisture- Helps prevent moisture loss during cooking and smoking
2. Increased Profits- Adds weight to products increasing the price of the product.
3. Curing- Used to deliver cure ingredients into the fresh meat prior to curing.
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The Curing Process
Non-Meat Ingredients
• Not meat!!!
Ingredients
• Increase product yield
• Aid in color, texture or flavor development
• Increase product shelf-life
• Increase process efficiency
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Questions• Please contact Dr. Elizabeth Boyle
or Ryan Timm at (785)532-1247email: [email protected]
Please contact Dr.M.Arshad.Javid email: [email protected]
OR • Call your county extension office