it describe about milk processing.

1. UNIVERSITY OF GONDAR
COLLEGE OF VETERINARY MEDICINE AND ANIMAL SCIENCE
DEPARTMENT OF ANIMAL SCIENCE
COURSE TITLE: Advanced Animal Product Processing (ANPR-523)
ASIGNMENT ON; Meat Salting and Meat Curing
PREPARED BY; MIHRETU FIKADU[0946/13]
SUBMMITED TO; : Meseret Molla (Associate Professor)
January ,2022
WORETA,ETHIOPIA

2. 1.INTRODUCTION
Curing is the addition to meats of some combination of salt,
sugar, nitrite and/or nitrate for the purposes of preservation,
flavor and color.
 Some publications distinguish the use of salt alone as salting,
corning or salt curing and reserve the word curing for the use of
salt with nitrates/nitrites.
Salt (sodium chloride) is the primary ingredient used in meat
curing.

3. Con……………d
 Curing salt is a type of salt used to cure and preserve food while
regular salt or table salt is the salt we sprinkle on food at meals.
 Doing this requires a concentration of salt of 20%.("National
Center for Home Food Preservatio January 2023).

4. Con……………d
Salt inhibits the growth of microorganisms by drawing water out
of microbial cells through osmosis due to the high concentration of
salt outside the cell.
The cell loses water until it reaches a state where it cannot grow
and then cannot survive any longer, (hypertonic nature).
Concentrations of salt up to 20% are required to kill most species
of unwanted bacteria.

5.  Meat processing is the process of:
 Handling
 Preparing
 Packing
 Extend its shelf life
Con……………d

6.  To increase the shelf life of meat products,
 Value addition
 inhibit the growth of microorganisms
 for higher price
 Reduces wastage
The significance of meat processing

7. Meat curing methods
 Dry curing
 Best used to cure hams, bacon and smaller cuts of meat, dry curing
involves applying the cure mix directly on the meat. (.wikipedia.)

8. Sausage Curing
 Seasonings are normally parts of plants which flavour food.
 The trade in and the processing of spices has developed into an
important support industry for food processin enterprise in order
to meet consumer preferences.
 Mixtures of seasonings were developed in order to serveas
flavouring agents for various meat products.

9. Salt
 Salt (sodium chloride) is the primary ingredient used in meat
curing (Oklahoma State University15 December 2010.)
 Removal of water and addition of salt to meat creates a solute-rich
environment where osmotic pressure draws water out of
microorganisms, slowing down their growth.
 Doing this requires a concentration of salt of nearly 20%.
(15 December 2010.)

10. Sugar
 The sugar added to meat for the purpose of curing it comes
in many forms, including honey, corn syrup solids, and
maple syrup (Meat Science. 4 May 2010.).
 Sugar also contributes to the growth of beneficial bacteria
such as Lactobacillus by feeding them.(Science of
Cooking16 December 2010.).

11. Nitrates and nitrites
 Nitrates and nitrites extend shelf life help kill bacteria,
produce a characteristic flavor and give meat a pink or red
color.
 is generally supplied by sodium nitrite or (indirectly) by
potassium nitrate.
 Nitrite salts are most often used to accelerate curing and
impart a pink colour. (, William; November 2019).

12. • Salting
 Its preserving power is attributed to the capability to bind
water and to deprive the meat of moisture.
 The water loosely bound to the protein molecules as well as
“free” water will be attracted by the sodium and chloride ions
causing a reduction of the water activity of the product.
 This means that less water will be available and the
environment will be less favourable for the growth of
microorganisms.
Con……………d

13. Con……………d
The preservation effect, which is microbial inhibition and
extension of the shelf-life of meat products by salt in its
concentrations used for food (on average 1.5-3% salt), is low. 15%
is unpalatable.

14. Salting
ver the years, we have found that salting improves the texture and
flavor of nearly every type of meat.
Salting helps proteins retain their own natural juices and is the
best choice for meats that are already relatively juicy and/or
wemarbled.
Salting preserves food by drawing water out of the food,
preventing bacteria growing and spoiling the food.
The food is surrounded in salt and left in a cool dry place.
Con……………d

15. Con……………d
As water will be drawn out into the salt it may be necessary to
pour the accumulated liquid out.
Salt is effective as a preservative because it reduces the water
activity of foods.
The water activity of a food is the amount of unbound water
available for microbial growth and chemical reactions.

16. Con……………d
Curing
 Curing salt is a type of salt used to cure and preserve food while
regular salt or table salt is the salt we sprinkle on food at meals.
Curing is the treatment of muscle meat with common salt (NaCl)
and sodium nitrite (NaNO2).
Sodium nitrite has the ability to react with the red meat pigment to
form the heat stable red curing colour
The primary purpose of nitrite is to create a heat resistant red
colour in a chemical reaction with the muscle pigment, which makes
cured meat products attractive for consumers.

17. Nitrite has a certain inhibitory effect on the growth of
bacteria.
Nitrite has the potential of attributing a specific desirable
curing flavour to cured products.
In the presence of nitrite fats are stabilized and rancidity in
meat products retarded
 Curing salt has a pink colour while regular salt is white in
colour
Con……………d

18. Ingredients
Regular salt is almost pure sodium chloride while curing salt is
a mixture of table salt (sodium chloride) and sodium nitrite,
around 94 % salt and 6 % sodium nitrite.
 Curing salt helps to preserve meat as it prevents or slows
spoilage by bacteria or fungus while regular table salt is used in
many cuisines around the world.
Con……………d

19. Salting / Corning
Salt inhibits microbial growth by plasmolysis. In other words, water
is drawn out of the microbial cell by osmosis due to the higher
concentration of salt outside the cell.
A cell loses water until it reaches a state first where it cannot grow
and cannot survive any longer.
The concentration of salt outside of a microorganism needed to
inhibit growth by plasmolysis depends on the genus and species of the
microorganism.
Con……………d

20.  Curing salt helps to preserve meat as it prevents or slows
spoilage by bacteria or fungus while regular table salt is
used in many cuisines around the world.

21. THANK YOU FOR YOUR ATTENTION