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COOKERY 10 LO 4 Methos of Preserving Meat
COOKERY 10 LO 4 Methos of Preserving Meat
METHODS OF
Prepared By:
Ms. Dianne Joy D. Corpuz
TLE Teacher
Preserving MEAT
What is the purpose of
Preserving Meat?
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%.
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
B. PRESSURE CANNING
Storing
Meat Products
See to it that physical equipment and layout are conducive to
1 sanitary practices.
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.
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.