To detected the best ways of preservation meat suitable for human consumption?
www.fao.org/docrep/003/x6932e/X6932E02.htm
It is better to preserve meat at low temperature. It remain best without much bacterial contamination at below 0 degree centigrade, but having a chance of ice formation of the watery part inside meat and thus taste of such preserve meat may be altered to some extent.
Hi,
I think you should store your meat in low temperature like refrigeration and chilling temperature, if possible you can add some seasoning it to increase the shelf life of your meat. Low temperature and good seasoning may reduce the bacterial colony and also enhance other qualities of meat.
dehydration and concentration are the safe way of preserving meats for food
Hi
Meat and Livestock Australia have a number of publications that may help. See the bottom left side of the web page for a couple of useful publications.
https://www.mla.com.au/research-and-development/food-safety/
hi
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of combinations of salt, nitrates, nitrites,[1] or sugar, with the aim of drawing moisture out of the food by the process of osmosis. Many curing processes also involve smoking, spicing, or cooking. Dehydration was the earliest form of food curing.[1] Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary way of preserving meat and fish until the late 19th century.
Nitrates and nitrites, in conjunction with salt, are one of the most common agents in curing meat because they further inhibit the growth of Clostridium botulinum. They also contribute to the characteristic pink color.
📷Slices of beef in a can.
Meat preservation in general (of meat from livestock, game, and poultry) is the set of all treatment processes for preserving the properties, taste, texture, and color of raw, partially cooked, or cooked meats while keeping them edible and safe to consume. Curing has been the dominant method of meat preservation for thousands of years, although modern developments like refrigeration and synthetic preservatives are now beginning to complement and supplant it.
While meat preservation processes like curing were mainly developed in order to prevent disease and increase food security, the advent of modern preservation methods mean that in most developed countries today, curing is instead mainly practised for its cultural value and desirable impact on the texture and taste of food. For lesser-developed countries, curing remains a key process in ensuring the viability of meat production, transport and access.
It is best to keep fresh meat in the fridge for at least one day before freezing to keep it fresh. - Exits from the refrigerator and is cut and processed according to daily consumption. - Separation of meat without bone, for meat that contains bone. - It is advised not to wash the meat before keeping it so as not to lose its flavor. - Keep them in special bags for freezing as long as possible. - It is preferable to put a paper with the date of processing on the meat bag. - Avoid putting meat bags on top of each other and defrosting the freezer without leaving empty spaces. - The fat layer should be in the meat cut to the top of the bag. - Ideal temperature for keeping frozen meat 12:18 under zero. - When you want to cook frozen meat, take the bag out of the freezer and put it on the shelf under the freezer. - Avoid freezing the meat after removing it from the freezer and remove it. - Keep the meat fresh in the freezer between 3: 6 months only.
- Badges
- Science topic
- Similar topics
- Biological Science
- Histology
- Sectioning