Preserving Red Meat, Poultry, and Fish

Report
Preserving Red
Meat, Poultry,
and Fish
Food Technology and Safety
c4A
What is Preservation?
• The use of a process to allow a substance or food to
keep its useful properties to a longer than normal
period (Seperich, 1998, p. 6)
• Accomplished by creating an unfavorable
environment for the growth of microorganisms,
controlling certain enzyme activity within the meat,
and prevention of chemical oxidation that leads to
rancidity
Photo from: http://modernsurvivalblog.com/survival-skills/old-methods-of-meat-preservation/
Why is Preservation
Important?
• Spoilage
o The natural decay that occurs due to processes in the
meat itself or contamination by and subsequent growth of
microorganisms (Cassens,1994, p. 45)
o Results in undesirable odors and flavors
o Preserving meat slows spoilage
• What are the most common sources of
contamination of fresh meat?
• What are the most common sources of
contamination of cured meat?
Methods of Preserving
Red Meat, Poultry, & Fish
• 3 broad categories
o Physical
• Emphasizes the control of temperature and regulation of
moisture
o Chemical
• Involves the addition of chemical preservatives
o Microbial
• Focuses on utilizing microorganisms in, on, or added to the
meat rather than on external control factors
Physical Methods of
Preservation
• Heating/Canning
o Pasteurized
o Commercially sterile meat product
• Cooling
• Freezing
• Drying
o
o
o
o
Low-temperature drying
High-temperature drying
Freeze-drying
Salting
• Irradiation
• Packaging
Chemical Methods of
Preservation
• Curing
o
o
o
o
o
o
Salt
Nitrate and Nitrite
Sugar
Reductants
Spices and Seasonings
Phosphates
• Smoking
Photo from: http://www.saveur.com/article/Travels/A-Guide-to-Spanish-Cured-Meats
Microbial Methods of
Preservation
• Competition
• Fermentation
o 2 types of fermented meat products
• Dry
• Semi-dry
Selecting a Preservation
Method
• Factors to consider when
selecting a preservation
method:
o The method should be practical
and usable
o The method should not make the
product unpalatable or worsen
its appearance
o The method must not in any way
harm consumers
References
• Cassens, R. G. (1994). Meat preservation: Preventing
losses and assuring safety. Trumbull, CT: Food &
Nutrition Press, Inc.
• Romans, J. R., Costello, W. J., Carlson, C. W.,
Greaser, M. L., & Jones, K. W. (2001). The meat we
eat (14th ed.). Danville, IL: Interstate Publishers, Inc.
• Seperich, G. J. (1998). Food science and safety.
Danville, IL: Interstate Publishers, Inc.
• Zhou, G. H., XU, X. L., & Liu, Y. (2010). Preservation
technologies for fresh meat – A review. Meat
Science, 86(1), 119-128.
This presentation was developed in partial
fulfilment of the Texas Education Agency
Educational Excellence Project.
© Texas Education Agency, 2014
Preserving Red Meat, Poultry, and Fish
Food Technology and Safety

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