Sodium chloride is commonly used to preserve meat by reducing its water content and inhibiting microbial growth. It works through osmotic stress, drawing water out of meat cells and creating an unfavorable environment for bacteria. While sodium chloride extends the shelf life of meat without impacting nutrition, too much can impact flavor, color, and health. The optimal concentration is around 20% to prevent spoilage while avoiding adverse effects.

1. PRESERVATION OF MEAT USING
SODIUM CHLORIDE
Maira Jabeen
L1F18BSFT0021

2. INTRODUCTION
• Meat contains around 75% of the water content.
• It gets spoiled quickly.
• Thus, it is important to prolong the shelf life of meat.
• For this purpose one method is the use of Sodium Chloride.

3. ROLE OF SODIUM CHLORIDE
• It is used for preservation purposes.
• It decreases the water content in meat.
• Environment for the microbial growth becomes
unfavorable.
• It is also used in combination with sodium
lactate.
• Extends the shelf life without any change in
nutritional quality.

4. PRINCIPLE
• Preservation of meat by sodium chloride
is based on osmotic stress.
• Through which moisture content is
decreased.
• And so meat survives a longer period of
time.

5. MECHANISM
Osmotic Stress
This is a condition caused by a
sudden change in solute
concentration which rapidly moves
water out of the cell.
Very less amount of water is left for
any reaction to take place.
Inhibition of growth and
activity of bacteria
Sodium Chloride in raw meat can,
• Cause a havoc in microorganisms
• It interrupts their enzymes
• And chip away their DNAs.
The concentration of sodium chloride which is generally required is 20%.

6. METHODS USED FOR THE
APPLICATION OF SODIUM CHLORIDE

7. Sodium Chloride in this method is applied directly on the surface of meat
A concentrated solution of the ingredient is prepared and then injected
into the meat by using a needle.
Meat which needs to be preserved is directly immersed into the solution
of high solute concentration.
Sodium chloride is directly applied onto the meat surface and so the
water leaches out of the meat.
Dry
Method
Injection
Method
Pickle
Method
Direct
Addition

8. ADVANTAGES
Some of the advantages for preserving meat with sodium chloride are:
 Extension in shelf life.
 Easy to carry them on long trips.
 Very less chances to get spoiled.
 Easy transportation.
 Inhibition of spoilage organisms.

9. DISADVANTAGES
Excess use of Sodium Chloride may provides us;
 Meat with undesirable flavor, color and appearance.
 Unattractive and lighter of meat.
 May have chances to become rancid.
 May lead to many health concerns including hyper
tension, high blood pressure etc.

10. LIMITATIONS OF SODIUM CHLORIDE
• FDA and WHO has officially regulated the use of sodium chloride.
• Its use is categorized as GRAS.
• The concentration of sodium chloride which is generally required is 20%.
• However, the use of sodium chloride in very high amount may result in high
blood pressure.

11. EFFECT ON NUTRITIONAL QUALITY
OF MEAT
Water activity is decreased after
preservation.
0.96 (Water activity in fresh meat
sample)
0.74 (Water activity of meat after
sodium chloride application)
Water activity less than 0.86 is
considered ideal.
Organoleptic
properties of
meat.
Excess salt
leaches the
soluble protein
components to
leach out.
Appearance,
color and
texture of
meat.
Degradation of
nutrients may
also take
place.

12. A REASERCH WORK, CONDUCTED IN
NIGERIA
 The experiment was done to
observe the changes in water
content of meat.
 Different concentrations of sodium
chloride were used in the
experiment.
 In the results water content and pH
were observed.
CONCENTRATION WATER
CONTENET
pH
2 % 55 7
4% 50 6.5
6% 45 6.3
8% 40 6
9.8% 35 5
10% 30 4.8
10.2% 25 4.7
12% 20 4.6
14% 15 4.5
16% 10 4.0

13. RESULTS OF EXPERIMENT
• The increased levels of salt
concentration causes the water content
of the meat to decreased and so does its
ph.
• Lower pH of meat gives it a light color,
and visually the meat which is lighter
and pale in color is not much appealing.
• Pale, Soft and Exudative meat (PSE).

14. SOURCE OF INFORMATION
 http://iosrjournals.org/iosr-jestft/papers/vol8-issue9/Version-4/G08944651.pdf
 https://www.researchgate.net/publication/280545196_Major_Causes_Of_Meat_Spoilage_a
nd_Preservation_Techniques_A_Review
 https://www.encyclopedia.com/food/encyclopedias-almanacs-transcripts-and-maps/meat-
salted
 https://www.chemicalsafetyfacts.org/sodium-chloride/
 https://en.wikipedia.org/wiki/Curing_(food_preservation)#Salt
 https://www.mdpi.com/2504-3900/2/13/1003/pdf