Grade 10 TLE Learning Outcome 4: Store Meat

TLE 10 Store Meat

1. Group 2
LEARNING OUTCOME 4:
STORE MEAT

2. There are different methods of
preserving meat. These include drying
or dehydration, smoking, salting,
curing, refrigerating, freezing, canning
and freeze drying.
Methods of Preserving
Meat

3. 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%.
A. Drying

4. 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.
A. Drying

5. 1. 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
Ways of Drying Meat

7. 2. 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.
Ways of Drying Meat

9. 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.
B. Smoking

10. 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.
B. Smoking

11. Cold and hot smoking are the two types of smoking. Smoked
meats include ham, bacon, and chicken.
• Cold Smoking - The temperature is held between 26 to 43°C
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.
B. Smoking

13. Cold and hot smoking are the two types of smoking. Smoked
meats include ham, bacon, and chicken.
• Hot Smoking - The temperature is higher, from 71 to 79°C. The
high temperature speed up the drying process, giving the
product a mild smoked flavor.
B. Smoking

15. 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.
B. Smoking

16. 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
C. Curing

17. 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.
C. Curing

18. 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.
C. Curing

19. Meat is stored at a temperature
range of 2 to 10°C to retard
mold and bacterial growth for a
limited period
D. Refrigerating

20. Meat is preserved at a temperature
of 10°C and below. Freezing
deactivates enzymes and bacteria.
Meat can be preserved for two
months to one year using this
method.
E. Freezing

21. Meat preserved by canning is
packed in sealed cans or jars which
are subjected to a temperature of
100°C and above 5-7 kilo pressured
for a specific period of time.
F. Canning

22. The process involves the removal of
moisture from the meat tissues by
transforming the moisture content
into ice and gas.
G. Freeze Drying

23. 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.
G. Freeze Drying

24. 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.
G. Freeze Drying

25. Good quality pork has less than 1 ½ cm of golden brown fat
that covers the surface of the meat and a thoroughly
cooked interior where meat has even pinkish color. It has
also a juicy and tender texture, a pleasing aroma and a
tender seasoned and pleasing taste with a slight hint of
smoky flavor.
Evaluating the Quality of Preserved
Meat Products

26. 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.
Evaluating the Quality of Preserved
Meat Products

27. 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

28. 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. Thawing a
25kilo pack of ground meat, for example, will be difficult. Systematic
freezing of food in quantity for long-term storage requires special
freezing equipment.
Proper Storage of Preserved Meat

31. Most canned foods can be stored at room temperature in a cold place
and hold their eating quality for several months. They are safe to eat as
long as there is no bulge on the can. Below 24°C is a good
temperature for storage. Canned ham and other perishable meats
should be stored in the refrigerator unless storage recommendations
on the can state otherwise. These meats should not be frozen.
Proper Storage of Preserved Meat

32. To achieve high standards of sanitation, the following measures
should be strictly observed:
1. See to it that physical equipment and layout are conducive to
sanitary practices.
2. Handle, store, and refrigerate food properly to prevent spoilage and
contamination.
Hygiene Practices in Storing Meat
products

33. To achieve high standards of sanitation, the following measures
should be strictly observed:
3. Safeguard the food during distribution and service.
4. Wash and sanitize dishes, glasses, utensils, and equipment.
5. Clean floors walls, ceilings, counters, tables, and chairs regularly.
Hygiene Practices in Storing Meat
products

34. To achieve high standards of sanitation, the following measures
should be strictly observed:
6. Eliminate vermin and rodents from food areas.
7. Maintain adequate employer supervision and a constant program of
education in sanitation for food service workers.
Hygiene Practices in Storing Meat
products

35. To achieve high standards of sanitation, the following measures should be
strictly observed:
8. 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.
Hygiene Practices in Storing Meat
products

36. To achieve high standards of sanitation, the following
measures should be strictly observed:
9. Provide a regular employee education on food service
sanitation
Hygiene Practices in Storing Meat
products

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

38. 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.
Technique in Storing Meat

39. Never use the area under the sink for storing food because
openings around water and drain pipes are impossible to seal.
Pipes may leak and damage the food.
If you reuse glass jars, wash them thoroughly, wipe, and air-dry
before using. This helps remove any trace of odors that may
remain.
Technique in Storing Meat

40. A refrigerator provides cold
temperature for storing perishable
foods such as dairy products, meat,
fish, poultry, eggs, fruits, and
vegetables.
1. Refrigerator Storage

41. Protein foods should be stored in the
coldest part of the refrigerator. Fruits
and vegetables can be stored in less
cold sections or in a special
compartment such as the crisper.
1. Refrigerator Storage

42. 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.
1. Refrigerator Storage

43. Garlic and sausages are strong-
flavored foods and should be
wrapped tightly in plastic or foil and
stored in an air-tight container to
prevent the transfer of aromas to
other foods.
1. Refrigerator Storage

44. For proper freezing and
storage, the temperature
insidethe freezer should be
18°C or
2. Freezer Storage

45. Store frozen foods in their
original packages. Foods to be
frozen should be put in
moisture-vapor proof
wrapping.
2. Freezer Storage

46. If plastic containers are used, allow
about 2.5 cm of headspace at the
top between the food and the lid
so the food can expand when if
freezes.
2. Freezer Storage

47. Thaw frozen foods in the
refrigerator. Do not allow food to
thaw at room temperature. At this
point, microorganisms will begin
to grow.
2. Freezer Storage

48. Thaw frozen foods in the
refrigerator. Do not allow food to
thaw at room temperature. At
this point, microorganisms will
begin to grow.
2. Freezer Storage

49. Our sanitary laws and regulations are so designed to safeguard and
promote health.
Bacteria are all around us, but they are so small that they cannot be seen
by the naked eye. There are hundreds of different kinds of bacteria.
Some harmless bacteria are useful and necessary such as those essential
in preparing cheese. Other bacteria are essential in agriculture and
industry. However, many types of bacteria are dangerous and cause
diseases if allowed to multiply and be transmitted to humans.

50. Food contaminated with bacteria can make people sick. Some of the
common illnesses are salmonellosis, perfringens poisoning,
staphylococcal poisoning, and botulism.
Sanitation is the best preventive measure against food-borne
diseases. Sanitation means keeping bacteria out of food through
personal hygiene and proper handling procedures. It also means
keeping the food at proper temperatures so bacteria already present
do not have much chance to multiply.

51. Bacteria enter food in two ways. Some are naturally present in
food when you buy it. Others get in because of careless
handling when food is prepared and served. Bacteria cannot
travel by themselves; they are carried about by people, animals,
and insects as well as objects. Salmonella bacteria, for instance,
can be found in food such as raw meat, poultry, eggs, and dairy
products. From these foods, the bacteria contaminate other
foods in the kitchen.

52. Food contaminated with bacteria can make people sick. Some of the
common illnesses are salmonellosis, perfringens poisoning,
staphylococcal poisoning, and botulism.
Sanitation is the best preventive measure against food-borne
diseases. Sanitation means keeping bacteria out of food through
personal hygiene and proper handling procedures. It also means
keeping the food at proper temperatures so bacteria already present
do not have much chance to multiply.

53. Staphylococcus bacteria are found not only in raw meat but
in food handlers with poor personal hygiene. The bacteria
from food handlers can be transmitted to the food through
sneezing and coughing.
Bacteria thrive on food, moisture, and the right temperature
in order to grow. With careless handling these growing
conditions can occur in any kitchen.