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Ksu meat preservation

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Reporter/Business executive Multan The Veterinary News And Views
Reporter/Business executive Multan The Veterinary News And Views
EmpresarialesEntretenimiento y humor
1 de 41
Meat Preservation                              
Meat Putrefication ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Why Preserve Meat??? ,[object Object],[object Object],[object Object]
Preserve Meat ,[object Object],[object Object],[object Object],[object Object]
Types of Preservation Techniques ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Types of Meat Preservation ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Types of Meat Preservation ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Typical Methods of Food Preservation : ,[object Object],[object Object],[object Object],[object Object],[object Object]
Typical Methods of Food Preservation : ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Freezing ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Freezing ,[object Object],[object Object]
How long with frozen meat last? ,[object Object],[object Object],[object Object],[object Object],[object Object]
Disadvantages of freezing ,[object Object],[object Object],[object Object],[object Object]
FREEZER BURN ,[object Object],[object Object],[object Object],[object Object]
Chilling of meat ,[object Object],[object Object],[object Object],[object Object],[object Object]
Cold shortening ,[object Object],[object Object],[object Object],[object Object]
Cooking ,[object Object],[object Object],[object Object],[object Object]
Pasteurized Cooking ,[object Object],[object Object],[object Object],[object Object]
Sterilized Cooking ,[object Object],[object Object],[object Object],[object Object]
Smoking ,[object Object]
Vacuum packing ,[object Object]
Canning ,[object Object],[object Object],[object Object]
Dehydration ,[object Object],[object Object],[object Object]
Dehydration ,[object Object],[object Object]
Chemical ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Chemical Preservatives ,[object Object],[object Object],[object Object]
Chemical Preservatives ,[object Object],[object Object],[object Object]
Chemical ,[object Object],[object Object],[object Object],[object Object],[object Object]
Fermentation ,[object Object],[object Object],[object Object],[object Object]
Modified Atmosphere Preservation ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
MAP Equipment
Irradiation ,[object Object],[object Object],[object Object],“ Radura” sign on labels
Irradiation ,[object Object],[object Object],[object Object],[object Object]
Irradiation unit
The 5 Factors in the Curing Process ,[object Object],[object Object],[object Object],[object Object],[object Object]
Preservation ,[object Object],[object Object],[object Object],[object Object]
Flavor ,[object Object],[object Object],[object Object],[object Object],[object Object]
Color and Tenderness ,[object Object],[object Object],[object Object],[object Object]
Yield ,[object Object],[object Object],[object Object],[object Object]
The Curing Process ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Questions ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

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Ksu meat preservation

  • 1. Meat Preservation                              
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Notas del editor

  1. Sulfur Dioxide Gas or Liquid Form Dried fruits, lemon juice, molasses, wines, fruit juices NOT permitted in meats Insects, microorganisms Nitrates and Nitrites Curing – Stabilize Red Color Contribute to Flavor Development Inhibit microorganisms - C. bot. Meat Products Nitrosamines – Nitrite reacting to secondary amines – Carcinogenic BHA/BHT butylated hydroxyanisole butylated hydroxytolune Inhibit Gram positive and negative more in foods than in lab media are needed for inhibition PRIMARY ROLE - antioxidant
  2. MAP- Gaseous environment on or around foods Carbon Dioxide 90% of boxed beef 90-95% of fresh pasta – UK Icreased CO2 and decrease in Oxygen Hypobaric – Store in air under low pressure, low temp and high humidity. All very controlled. Very Limited in Use Vacuum Air evacuated from gas impermeable pouches and then sealed O removed and increased co2 results from tissue and microbial respiration Meats 10-20% CO2 in 4 hours MAP The chamber of the packaging material is alternated by flushing with mixtures of CO2, Nitrogen and/or Oxygen. Concentrations can’t be adjusted during storage Equilibrium flush gas permeable pouches with gas – Used for fresh f and v Controlled Atmosphere A form of MAP MAP uses high barrier plastic films CAP uses foil laminates, metal or glass containers so the gas concentrations do not change