FREEZING OF MEAT and meat productsin processing

freezing of meat

1. FREEZING OF MEAT AND POULTRY

2. FREEZING Freezing is a way to preserve animal products such as meat, poultry. Freezing does not sterilize food. The extreme cold simply retards the growth of microorganisms and slows down the changes that affect quality or cause spoilage in food .

3. FREEZING The quality and safety of the final product depends on how the product is handled before, during and after freezing. Freezing affects the texture, colour, juiciness and flavour of foods. Freezing does not improve food quality Once the food is frozen, keep it solidly frozen at 0°F or below. Even slight fluctuations in temperature can cause the food to thaw slightly, resulting in a mushy product

4. FREEZING Freezing reduces the temperature of a meat product below the freezing point, changing the state of water from liquid to solid form (ice). The formation of ice concentrates the dissolved solutes and reduces the water activity of the meat product . Freezing prevents the growth, but does not destroy, microorganisms in food products.

5. FREEZING The rate of freezing is important to prevent growth of microorganisms or production of their toxins prior to the product reaching freezing temperatures. Oxidative rancidity and other organoleptic quality issues can occur if freezing rates are slow. core temperature of -18°C  within a time frame allowing for the preservation from microbiological qualities.

6. FREEZING Rapid freezing is superior; if meats are frozen slowly, large ice crystals form in the meat and rupture cell membranes. When this meat is thawed, much of the original moisture found in the meat is lost as purge (juices that flow from the meat)

7. MICRORGANISMS Molds usually appear dry and fuzzy and are white or green in colour. They can impart a musty flavour to meat. Common molds in meat include the genera  Cladosporium , Mucor , and   Alternaria . Slime molds produce a soft, creamy material on the surface of meat . The changes include discoloration, unpleasant odours, and physical alterations . The principal spoilage organisms are  molds and bacteria. Common spoilage  bacteria  include  Pseudomonas, Acinetobacter , and  Moraxella . Under anaerobic conditions, such as in canned meats, spoilage can include souring and gas production. This is a result of anaerobic decomposition of proteins by the bacteria . These organisms are responsible for detrimental quality changes in meat.

8. FREEZING TEMPERATURE Temperature  is the most important factor influencing bacterial growth. Pathogenic bacteria do not grow well in temperatures under 3 ° C.  Under typical freezer storage of −18 °C (0 °F) beef can be stored for 6 to 12 months, lamb for 6 to 9 months, pork for 6 months, and sausage products for 2 months.

9. NUTRIENT CONTENT For riboflavin about 90% was retained at -12°C and 100% after storage at -24°C and cooking.  F rozen meals analysed after freezing, storage and cooking reported losses of up to 85% of thiamin , 55% of vitamin A, 33% vitamin E, 25% niacin and pyridoxine

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