Aircured sausages
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Air-cured and fermented sausages have a long history as a preservation method involving curing, fermenting, smoking, drying, and storage. Curing with salt and nitrates prevents bacterial growth like botulism. Fermentation uses salt to encourage beneficial bacteria like lactobacilli that produce lactic acid, lowering the pH and inhibiting other bacteria. Commercial starter cultures began in 1957 and include fast or slow cultures for different styles. Controls on time, temperature, acidity, moisture, and salt levels are used to reduce spoilage and pathogenic bacteria growth while encouraging beneficial bacteria during the process. Traditional styles vary regionally in Europe and Asia.
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This document outlines a lesson plan for teaching nursing students about food preservation and storage. The lesson will last 2 hours and cover defining preservation and storage of food, explaining types of preservation, and describing storage of specific foods. Preservation involves treating and handling food to prevent spoilage and illness while maintaining nutrients. Key preservation methods include low temperature, drying, salting, smoking, and adding chemicals. Proper storage helps preserve quality, nutrients, and prevents foodborne illness. Specific storage guidelines are provided for various foods like vegetables, fruits, milk, meat and more.
Food processing
This document discusses various food processing methods used to preserve foods, including heat processing, freezing, canning, drying, and refrigeration. Heat processing methods like blanching, pasteurization, and sterilization are used to destroy microorganisms and enzymes through conduction, convection, or radiation heating. Canning provides commercial sterility through retort processing. Freezing and refrigeration extend shelf life by slowing microbial growth and chemical reactions through reducing temperature. Drying foods through reducing water activity also prevents spoilage. Each method aims to preserve sensory and nutritive properties while ensuring safety.
FOOD PRESERVATION,SAFETYAND SHELF LIFE EXTENSION.pptx
Food preservation techniques are used to extend shelf life and ensure safety by controlling microbial growth. Traditional techniques include curing, sugaring, pickling and canning. Modern techniques use refrigeration, freezing, vacuum packing, irradiation and modified atmospheres. Proper preservation prevents food waste and spoilage while maintaining quality for consumers through safe, low-cost food processing and storage.
BIOLOGY FORM 4 CHAPTER 6 - NUTRITION PART 4
The document discusses various technologies used to improve food production and processing in Malaysia. It describes strategies by the Agriculture Ministry to increase and diversify food production through direct seeding, hydroponics, aeroponics, selective breeding, tissue culture, genetic engineering, and other methods. Food processing techniques are also outlined, including cooking, drying, fermentation, refrigeration, freezing, canning, and addition of preservatives to extend shelf life and prevent spoilage. The goal is to meet growing population demands through greater yields and a wider variety of nutritious foods.
MEAT BASED SNACK FOOD.ppt
This document discusses various types of meat-based snack foods including salami, beef jerky, meat pies, and pickled snacks. Salami is a fermented sausage that is often sliced and eaten with bread. It is made from meats like beef and goat and preserved through drying or smoking. Beef jerky is made by slicing beef into thin strips that are cured, marinated, and dried. Meat pies can be either solid-filled and eaten cold or filled with minced meat and gravy and reheated before eating. Pickled snacks involve preserving foods like sausages, tongue, and eggs through pickling in vinegar and packaging for individual portions.
Ksu meat preservation
The document discusses various methods for preserving meat, including freezing, cooking, drying, chemical preservation, fermentation, irradiation, canning, vacuum packing, and curing. It explains how each method works to inhibit bacterial growth and spoilage by removing water, raising or lowering the temperature, changing the pH, or using other techniques to make the environment inhospitable for microorganisms. The key factors in meat preservation are controlling temperature, moisture level, pH, and atmospheric conditions.
1-Poultry Meat & Egggg Preservation.pptx
The document discusses various methods for preserving poultry meat and eggs, including freezing, cooking, dehydration, curing, and irradiation. It also covers newer concepts in meat tenderization like mechanical and chemical tenderization. Various preservation techniques are described for both meat and eggs, including drying, heating, refrigeration, freezing, acidification, curing, salting, sugaring, and smoking for meat, and wet immersion, lime sealing, water glass method, dry methods, and refrigeration for eggs.
meet fermentation. Power point presentation
Fermentation is the chemical transformation of organic substances into simple compounds by the action of enzymes, complex organic catalysts which are produced by microorganisms such as molds, yeast and bacteria. This method is used to create a desirable change in food and beverages, whether it's increasing flavour, preserving food stuffs, providing health benefits or more..
Meat fermentation is a complex biological phenomenon accelerated by the desirable action of certain microorganisms. Example of common type of fermented meet is sausage......
The microorganisms of important in fermentation and maturation of fermented meet are gram positive and rod shaped belonging to the genera Lactobacillus, micrococcus and Staphylococcus...
The desirable microorganisms added to the meet dough is called as starter cultures.. They can be single cultures or mix of certain microorganisms....
All Lactic Acid Bacteria produces Lactic acid from hexose sugar and lowering the pH
They are generally mesophilic but can grow at temperature as low as 5 degree Celsius..
There are actually only a few general steps involved in fermented sausage manufacturing
First the ingredients are selected, weighed, mixed and stuffed into casings
Homesausagemaking
This document provides an overview of developing a home sausage making program. It discusses the key ingredients in sausage including meat, functional ingredients like salt and spices. It covers different sausage types like fresh, cooked, and dried sausage and their handling guidelines. Food safety guidelines for making sausage at home are provided. Processing techniques like grinding, mixing, stuffing and cooking sausage are explained. The document serves as a resource for extension agents to develop homemade sausage making programs.
Preservation methods
Canning or bottling is a method of food preservation that involves placing foods in jars or containers and heating them to temperatures that destroy microorganisms. There are two safe canning methods - the boiling water bath method for high acid foods like fruits and pickles, and the pressure canner method for low acid foods like vegetables and meats, which reaches temperatures above boiling to kill deadly botulinum toxins. Canning prevents spoilage by driving out air from the jar and creating a vacuum seal to prevent reentry of microbes when the jar cools.
Contamination, preservation, and spoilage of fruits and vegetables
This document discusses the microbiology of fruits and vegetables from harvesting through processing and preservation. It notes that fruits and vegetables can become contaminated during harvesting from various sources like soil, water, handling etc. and that proper cooling, washing, sorting and sanitization can reduce microbial loads. It describes how different preservation methods like canning, freezing, drying use processes like heating, chilling and addition of preservatives to control microbial growth. Overall, the key points are that proper handling and use of techniques like cooling, washing, heating and addition of preservatives are important to control microbes during processing and preservation of fruits and vegetables.
Food preservation methods
Food spoilage results from microbial growth that alters foods visually and makes them unsuitable for consumption. Various preservation methods are used to inhibit microbial growth and activity, including preventing access of microbes, removing microbes, hindering microbe growth through drying, refrigeration, canning or chemical additions, and killing microbes through heating or radiation. Common preservation methods include drying, salting, smoking, refrigeration, freezing, canning, irradiation, and addition of chemical preservatives.
nikhil sharma 190080830014.pptx
Thermal processing involves heating foods to reduce or eliminate microorganisms. There are three main methods: blanching, pasteurization, and sterilization. Blanching is a mild heat treatment used to inactivate enzymes and brighten colors. Pasteurization reduces pathogens through brief heating at temperatures under 100°C. Sterilization completely eliminates all microbes by heating above 100°C under pressure. The document discusses various thermal processing techniques and their purposes in ensuring food safety and extending shelf life.
food_processing-1.ppt
The document discusses the effects of food processing on nutrient content and food spoilage. It states that food processing aims to make food safe, of high quality, and convenient. Various processing methods like heating, milling, and freezing can affect nutrients. Heat processing may improve digestibility but also cause nutrient loss through reactions like Maillard browning. Freezing preserves nutrients if food is stored at proper temperatures. Food spoilage is caused by natural decay through enzymes or microbial growth of fungi like molds and yeasts or bacteria. Proper processing, storage, and preparation can help minimize nutrient loss and spoilage.
Introduction To Food Processing
Food processing extends the edible time frame of foods through various preservation methods like drying, salting, curing, fermentation, freezing, smoking, canning, pasteurization, refrigeration, and freezing. These processes inhibit bacteria, molds, and yeasts through techniques like removing moisture, adding chemicals, or controlling temperature. Proper food safety considers hazards from pathogenic microorganisms and spoilage organisms and controls factors like pH, temperature, moisture, and protein content to prevent contamination and deterioration.
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FOOD PRESERVATION,SAFETYAND SHELF LIFE EXTENSION.pptx
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学校原件一模一样【微信：741003700 】《(UCM毕业证书)加州大学美熹德分校毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
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一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
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Aircured sausages
- 1. Air-Cured & Fermented Sausages
- 2. History • Preservation method that employs curing, fermenting, smoking/heating, drying, and storage • Depending on terroir/geography, environment and culture techniques and combinations vary • Curing: mostly through the addition of salt and nitrates; which prevent bacterial growth of botulism. Curing also denatures protein, rendering a raw meat product edible once dry
- 3. History Fermentation: Aided by salt for controlled growth of beneficial bacteria (i.e. Lactobacilli) Converts proteins into lactic acid, lowering pH, reducing pathenogenic and spoilage causing bacteria Also adds to flavor from increased acidity, or “tang”
- 4. History • Fermentation also increases salt and acid concentration during drying causing reduced bacterial growth • Typical process for fermented sausage • Meat>Fat>Culture>Salt/Sugar/Spices/Nitr ate • Bactoferm: Acidification and Listeria prevention, slow: <77 F, fast 95-115 F
- 5. History • Fermentation • Commercial starters began to be used in 1957 • Slow fermentation styles are more european, require more humidity control • Fast fermentation style is more american like semi dry summer sausage & pizza pepperoni
- 6. Commercial Starters • Bactoferm T-SPX – “slow-fermented culture for traditional fermentation profiles applying fermentation temperatures not higher than 24 C or 75 F. • This culture is recommended for use with slow long cured sausages, with sugar, and low water content. Combination of 2 beneficial bacteria to enhance acidification and color retention.
- 7. Commercial Starters • Bactoferm F-LC – fast fermenting culture for commercial fermentation/acidification and prevention of Listeria. Works well at higher fermentation/culturing temperatures. Creates a more “American” style product. Use dextrose instead of traditional sugar to feed culture slowly. • Combination of three beneficial bacteria
- 8. Commercial Starters • Bactoferm LHP – fast fermenting culture causes quick acidification in under 2 days and is best used for thinner style sausages. Dextrose is recommended for slow feeding of starter.
- 9. Smoking/Heating • In Northern Europe where humidity was higher, cold smoking in tall drying facilities was common • Sausages like landjager, chorizo, saucisse, saussicon sec, were cured for 2- 3 days and then cold smoked for several weeks
- 10. Southern Europe • Italy, Southern Spain, Southern France • In southern europe cold smoking was not required because of the natural environment and better air flow • Italy: Salami, Coppacola, Pepperoni, Finocciona, • Spain: Fuet, Salchichon, Merguez, Chorizo
- 11. Asia • China, Thailand, Phillipines • China: Jinhua ham from the eastern part of china is a cured, fermented, air-dried, and cold fermented ham. • Lap Cheong is dry cured sausage that varies from region to region but usually includes pork, fat, spices, pork or poultry liver. Air cured for 3-5 days, no smoke
- 12. Asia • Thailand – Naem Moo & Isaan/Sai Krok • Naem Moo: pork, pork skins, sticky rice, garlic, salt, sugar & chilis. Wrapped in banana leaves, fermented for 3-5 days @ 30 degrees C ( 85 degrees F) • Isaan/N.E. Thai: garlic, soy, fish sauce, chili paste, shrimp paste, lemongrass, bergamot leaves
- 13. Asia • Phillipines: • Longganisa: Pork, pork fat, cured & seasoned, 2-3 days fermentation, sometimes dried
- 14. Controls • Various controls reduce or slow bacterial growth to prevent spoilage, pathenogenic, and to slowly grow beneficial bacteria • Bacteria that causes spoilage typically leaves a slimy appearance, or off odors or colors • Pathenogenic bacteria grows from the outside toward the interior of a sausage and can cause illness or death
- 15. Controls • Beneficial bacteria develops flavor and reduces other bacterial growth through increase in acid and lowering of pH where pathenogenic bacteria do not grow well
- 16. Controls • Time: reduce duration spent on processing at unsafe temperature, control curing, fermentation, and drying time • Temperature: cold processing, and reduced exposure to higher temperatures • Acidity: through fermentation, or addition of acids, sugars to change pH of product • Moisture: maintain good level of humidity during fermentation, adjust size of ground meat to aid in faster evaporation, control humidity during drying process, • Salt: controls osmosis, dehydration, denaturation
- 19. French Air Cured Sausage
- 21. French Air Cured Sausage
- 22. French Air Cured Sausage
- 23. French Air Cured Sausage