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  • Methods of Preserving Meat

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    Princess Joy Morales
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    Here are the cooking methods listed in the document: 1. Drying 2. Smoking a. Cold smoking b. Hot smoking 3. Salting 4. Curing 5. Refrigerating 6. Freezing 7. Canning 8. Freeze drying

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    METHODS OF PRESERVING MEAT.pptx

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    Here are the cooking methods listed in the document: 1. Drying 2. Smoking a. Cold smoking b. Hot smoking 3. Salting 4. Curing 5. Refrigerating 6. Freezing 7. Canning 8. Freeze drying

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    1K views25 pages

    Methods of Preserving Meat

    Uploaded by

    Princess Joy Morales
    Here are the cooking methods listed in the document: 1. Drying 2. Smoking a. Cold smoking b. Hot smoking 3. Salting 4. Curing 5. Refrigerating 6. Freezing 7. Canning 8. Freeze drying

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 25

    METHODS

    OF
    PRESERVING
    MEAT
    1. DRYING

    – The most common method in


    preserving meat. Drying involves the
    reduction of the original 70% of water
    content of the meat about 15%. The
    removal of the moisture content does
    three things.
    3 CONTENT OF REMOVAL OF
    THE MOISTURE
    1. Enzymatic changes are retarded.
    2. Growth of microorganism is
    much hampered.
    3. Microbes lose water and
    become inert.
    1. NATURAL SUN DRYING

    - Portable solar dyers can provide


    sanitary means of drying meat. Dryers
    with screen covers are
    recommended for outdoor use and
    lengthens the storage life
    limit.
    2.
    DEHYDRATION OR
    ARTIFICIAL DRYING

    - Oven is use for used for drying the


    meat, but more expensive than sun
    drying. Products dried in this way are
    of higher quality and can be sold a
    better prices.
    2. SMOKING

    - To create a distinctive color and


    flavors, thus helping its preservation. The flavor
    color and the 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 molds and vegetative
    bacteria.
    1. COLD SMOKING

    - The temperature is held between


    26 to 43 degree celsius 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.
    2. HOT SMOKING

    - The temperature is higher, from 71 to


    79 degree celsius. The high
    temperature speed up the 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 organism
    that may be present in the meat.
    4. 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 quality of meat.
    5. REFREGERATING

    Meat is stored at a temperature range


    of 2 to 10 degree Celsius to retard
    mold and bacteria growth for a limited
    period.
    6. FREEZING

    - Meat is preserved at temperature


    of 10 degree celsius and below.
    Freezing deactivates enzymes
    and bacteria.
    7. CANNING

    - Meat preserved by canning is


    packed in sealed cans or jars which are
    subjected to a temperature of 100
    degree celsius and above 5-7 kilo
    pressured for a specific period of time.
    8. FREEZE DRYING

    - Processin which transforming the


    moisture content into ice and gas.
    The product have a long shelf life
    and require no refrigeration.
    EVALUATION
    A. Drying FIND AND
    B. Natural ENCIRCLE THE CORRECT
    C. Sun drying WORD
    D. Artificial C C A R T I F I C IAL C G D R

    E. Smoking O A D R Y I N G T S U F A E
    L N A T U R A L J K R O G F
    F. Cold smoking D N M E A T S A L T I N G R

    G. Hot smoking S
    M
    I
    N B
    T E
    F
    A
    L
    T
    V
    M
    O
    E
    O
    N F
    M R
    N
    G
    L
    G
    S
    U
    I
    G
    H. Salting O G A R D I K B E E N O N E
    K F R E E Z I N G E L A D R
    I. Curing I E F H H I N J A Z X D R A

    J. Refrigerating N D R Y I N G R W E J H Y T
    G H O T S M O K I N G S IN IN
    K. Canning G G

    L. Freezing
    A. Drying E. Smoking I. Curing
    B. Natural F. Cold smoking J. Refrigerating
    C. Sun drying G. Hot smoking K. Canning
    D. Artificial H. Salting L. Freezing
    C C A R T I F I C IAL C G D R
    O A D R Y I N G T S U F A E
    L N A T U R A L J K R O G F
    D N M E A T S A L T I N G R
    S I T E A T M E N F N L S I
    M N B F L V O O M R G G U G
    O G A R D I K B E E N O N E
    K F R E E Z I N G E L A D R
    I E F H H I N J A Z X D R A
    N D R Y I N G R W E J H Y T
    G H O T S M O K I N G S ING ING
    ASSIGNMENT:
    1. LIST DOWN THE
    COOKING METHODS.

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