7 storing meat

Reference: Learning Module of G10 Cookery (DepEd)

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

2. Store meat Methods of Preserving Meat 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 Natural sun drying – Natural sunlight is used 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 Dehydration or artificial drying – Oven is used 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. 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 products are smoked over a period of days or weeks. The products thus pick up a strong smoked flavor and are dehydrated as well.   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.   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.

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

8. 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. 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. 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.

11. 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.

12. 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.

13. 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

14. 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.

15. 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

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

17. Maintain adequate employer supervision and a constant program of education in sanitation for food service workers. 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. Provide a regular employee education on food service sanitation.

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

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

20. Refrigerator storage . A refrigerator provides cold temperature for storing perishable foods such as dairy products, meat, fish, poultry, eggs, fruits, and vegetables. If refrigerated foods are not properly wrapped, they will dry out and lose nutrients and flavor. Food should be well covered with plastic, foil or wax paper, or should be put in tightly covered containers.

21. Freezer storage . For proper freezing and storage, the temperature inside the freezer should be 18ºC or lower. Store frozen foods in their original packages. Foods to be frozen should be put in moisture-vapor proof wrapping. - Finish