The document discusses various methods for preserving meat, including drying, smoking, salting, curing, refrigerating, freezing, canning, and freeze drying. It provides details on each method, such as temperature ranges and time periods for storage. Additional topics covered include evaluating quality, proper storage techniques and conditions, hygiene practices, and techniques for storing meat.

1. Methods of preserving
meats
Prepared by:
Ms. Dayana Villanueva

2. Store meat
Methods of Preserving
Meat
A. 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%. The removal of the moisture content
does three things, namely:
Enzymatic changes are retarded;
Growth of microorganisms is much
hampered
Microbes lose water and become inert.

3. Ways of Drying Meat
1. Natural sun drying – Natural sunlight is used to reduce
to reduce the amount of moisture content of meat.
Portable solar dyers can provide sanitary means of
drying meat. Dryers with screen covers are
recommended for outdoor use and lengthens the
storage life of meat
2. Dehydration or artificial drying – Oven is used for
for drying the meat. Although this is more expensive
than sun drying, dehydration is a more efficient
method of removing moisture from meat. Products
dried in this way are of higher quality and can be sold
at better prices.

4. B. Smoking – Meat is smoked to create a
distinctive color and flavor, thus helping its
preservation. The flavor, color, and 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 of molds and vegetative bacteria on the
surface.

5.  Cold Smoking – The temperature is
held between 26 to 43ºC and the
smoked over a period of days or
products thus pick up a strong smoked
and are dehydrated as well.
 Hot Smoking – The temperature is
higher, from 71 to 79ºC.The high
speed up the drying process, giving the
product a mild smoked flavor.
Salting – Salt improves the keeping
meat. It removes the water from the
the meat and the cells of spoilage
that may be present in the meat.

6. C. 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.

7. D. Refrigerating – Meat is stored at a
temperature range of 2 to 10ºC to retard
mold and bacterial growth for a limited
period.

8. E. 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.

9. F. 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.

10. G.Freeze Drying – The process involves the
removal of moisture from the meat tissues by
transforming the moisture content into ice and
gas.
The product to be dried is first frozen and the ice
is sublimed from the frozen mass, removing 98%
of the water content. The remaining moisture is
further reduced to 0.5% or lower by subjecting
the product to high temperature as possible
without destroying it.
The texture, appearance, flavor, and nutritive
value of freeze dried products are comparable to
frozen foods. The products have a long shelf life
and require no refrigeration. This method needs
special equipment such as modern freeze dryer.

12. Evaluating the Quality of
Preserved Meat Products
Good quality pork has less than 1 ¼ cm of golden brown fat that
covers the surface of the meat and a thoroughly cooked interior
where meat has even pinkish color.

13. Sausages of good quality are uniform in size and length. Each
sausage in a whole piece has no rupture of casing even when
pricked. The interior has a pinkish color when thoroughly
cooked. A combination of juicy meat with spicy seasoning
marks their flavor.

14.  Many processed items prepared for future use may be
stored in the freezer.
 These should be wrapped in plastic or foil to prevent the
occurrence of freezer burn and avoid having a pulpy texture
that comes from loss of moisture.
 Each item should be labeled with the name of the product,
date of expiry, and quantity.
Proper Storage of
Preserved Meat

15.  Processed food held in storage should be well-covered or
wrapped to keep them from absorbing odors and flavors
from other foods. They should be held below danger zone
temperatures. Processed meat should be packed in desired
and easy to thaw market units
 Systematic freezing of food in quantity for long-term
storage requires special freezing equipment.

16. Food Storage Chart
Food
Suggested Maximum
Temperature (ºC.)
Recommended Maximum Storage
Canned Products
Frozen Products beef
poultry
Fresh Pork
(not ground)
Sausage,
ground meat
Cold cuts, Sliced
Cured bacon
Ham (tender cured)
Ham (Canned)
Dried Beef
21
-18 to -29
-18 to 29
18 to 29
3 to 4
3 to 4
3 to 4
3 to 4
3 to 4
12 months
6–12 months, in original package
3-6 months, in original package
1-3 months, in original package
3-5 days, in semi-moisture proof paper
1-4 weeks, tightly wrapped
1-6 weeks, tightly wrapped
6 weeks, in original container
(unopened)
6 weeks, tightly wrapped

18. Hygiene Practices in Storing Meat
products
1. See to it that physical equipment and layout are conducive to
sanitary practices.
2. Handle, store, and refrigerate food properly to prevent spoilage and
contamination.
3. Safeguard the food during distribution and service.
4. Wash and sanitize dishes, glasses, utensils, and equipment.
5. Clean floors walls, ceilings, counters, tables, and chairs regularly.
6. Eliminate vermin and rodents from food areas.

19. 7. Maintain adequate employer supervision and a
constant program of education in sanitation for
food service workers.
8. Make sure that food service employees are in good
health, and are 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.
9. Provide a regular employee education on food
service sanitation.

20. Techniques in Storing
Meat
Safe Storage - Meat is among the most
perishable foods. This perishable ability makes it a
hazardous food. At ambient temperatures, meat spoils
It is therefore necessary to keep it in chilled storage.

21. Storing - take time to store the food items.
Store new purchases behind old ones and
the old stock first. It is easy to put new
the front. However, older stocks are
thus cause spoilage. These may include cereal
cereal products, sweeteners, oils, seasonings,
unopened cans and jars. Do not use kitchen
above the refrigerator, stove, or oven for food
storage.

22. 1.Refrigerator storage. A refrigerator provides
cold temperature for storing perishable foods such
products, meat, fish, poultry, eggs, fruits, and
If refrigerated foods are not properly wrapped, they
out and lose nutrients and flavor. Food should be
covered with plastic, foil or wax paper, or should be
tightly covered containers.

23. 2.Freezer storage. For proper freezing
and storage, the temperature inside the
should be 18ºC or lower.
 Store frozen foods in their original
to be frozen should be put in moisture-
wrapping.
-Finish