techniques in storing meat.pptx

techniques to apply when storing meat.

1. TECHNIQUES IN STORING MEAT

2. Storing Meat in Refrigerator/Chiller Generally, temperature which falls to 40   °F  or below will slow down the growth of bacteria. Take note, it does not stop the growth of bacterial. In a common household, there will be a mixture of greens, meats, poultry, etc kept in the same fridge. If all are not kept properly, this would lead to cross-contamination. Hence, as a prevention, it is recommended that the meat you purchase from your local butcher, pat dry with paper towel. Use a cling wrap to wrap it up or simply keep in a container before storing in the refrigerator. The method will keep the meat fresh for up to 2 days.

3. Smoking Meat This method would dries the meat of its moist, hence removing the important factor which promote the growth of bacteria and gives an end result of darker color and smoky flavor. Smoked meats keep well up to a week in the fridge and a maximum of 2 months in the freezer.

4. Drying Meat Traditionally done under the sun during dry season. Meanwhile, some countries did it during winter where it is their driest time of the year. However in the commercial era, it is done with freeze-drying technique. Smoking and curing technique can be combined with drying technique to improve the flavor of the dried meat.

5. Salting or Curing Meat The basic method is infusing high concentration of salt are used to salt raw meat to reduce the moisture content through osmosis process and also does improve the meat flavor. This method can be combine with drying or smoking. If the salted or cured meat you purchase are straight off from the farm, do desalt the meat before cooking.

6. Freezing Meat Wrap your meat well with cling wrap or simply keep in a freezable container to prevent the meat from drying out. This method should be done as quickly as possible to prevent large ice crystals from forming. Thaw your meat as slowly as possible to prevent excessive moisture (meat juice) lost which would affect the flavor and nutritional value of the meat. Thawing in your refrigerator is probably the best way.

7. Storing meat Uncured, raw meat generally lasts safely for around three days in the refrigerator. If you plan to keep uncooked meat longer, freezing it is your best bet. Seal the meat in an airtight package before freezing. Then, it can usually be frozen for at least several months.

8. Freeze-drying Meat Considered new method of storing meat and with fairly expensive machine. Firstly, the meat are bring down to a 40°F or colder which freeze the meat. Then a strong vacuum is created before the meat is slightly warmed up. 

9. How to store meat Store meat in the coldest part of the refrigerator. For a longer time: Preferably in vacuum. For a shorter time: Preferably kept ‘aired’ under a piece of cloth. Heating and chilling should be carried out as quickly as possible. Trust your nose more than the given ‘use by’ date.

10. Storing meat in Refrigerator/Chiller

11. Smoking Meat

12. Drying meat

13. Salting or Curing Meat

14. Storing Meat

15. Freezing Meat

16. Freeze-Drying Meat