1. 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%.
Responsible in the removal of the moisture content
namely:
Enzymatic changes are retarded;
Growth of microorganisms is much
hampered
Microbes lose water and become
inert.
4.
2 Ways ofDrying Meat
1. Natural sun drying – Natural
sunlight is used to reduce the amount
of moisture content of meat.
2. Dehydration or artificial drying –
Oven is used for drying the meat.
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
5.
2. Smoking –Meat is smoked
to create a distinctive color and
flavor. 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.
6.
Two types ofsmoking
Cold Smoking – The temperature is held
between 26 to 43ºC and the products are
smoked over a period of days or weeks.
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.
7.
• 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.
8.
3. Curing –In this method, salt,
sugar, potassium or sodium
nitrate, and other curing elements
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.
9.
4. Refrigerating –Meat is
stored at a temperature range
of 2 to 10ºC to retard mold
and bacterial growth for a
limited period.
10.
5. 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.
11.
6. 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.
12.
7. 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.
