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Meat Preservation. By: Ryan Timm. Why Preserve Meat???. Delays product spoilage Extends life of the product Improves product quality. Types of Preservation Techniques. Freezing Cooking Dehydration Chemical Fermentation Irradiation. Freezing. Optimum temperature (0 °F or lower)

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meat preservation

MeatPreservation

By: Ryan Timm

why preserve meat
Why Preserve Meat???
  • Delays product spoilage
  • Extends life of the product
  • Improves product quality
types of preservation techniques
Types of Preservation Techniques
  • Freezing
  • Cooking
  • Dehydration
  • Chemical
  • Fermentation
  • Irradiation
freezing
Freezing
  • Optimum temperature (0°F or lower)
  • Works by completely stopping enzyme activity & inhibiting spoilage microorganisms
        • Bacteria
        • Yeasts
        • Molds
freezing5
Freezing
  • REMEMBER: Thaw meat at refrigeration temps or in the microwave
  • DO NOT THAW AT ROOM TEMPS
how long with frozen meat last
How long with frozen meat last?

Beef – 12 months

  • Pork - 6 months
  • Lamb – 6-9

months

Poultry – 3-6 months

cooking
Cooking
  • Works by heating products to high temperatures to kill microorganisms
  • 2 types of cooking
    • Pasteurization
    • Sterilization
pasteurized cooking
Pasteurized Cooking
  • Products are cooked to 150-170°F
  • Kills most (but not all) microorganisms
  • Product must be REFRIGERATED
  • Example: “Hotdogs”
sterilized cooking
Sterilized Cooking
  • Products cooked under pressure to 250°F
  • All microorganisms killed
  • Products are shelf stable
  • Example: Canned Hams
dehydration
Dehydration
  • Oldest forms of preserving meat
  • Works by removing water from the product
    • water is required by all microorganisms to grow NO WATER = NO GROWTH
dehydration11
Dehydration
  • Dehydrate by air drying, heating, or freezing
  • Example: “Beef Jerky”
chemical
Chemical
  • Chemicals inhibit microorganism growth
  • Examples
    • Salt
    • Sodium Nitrite
    • Sodium Lactate
chemical13
Chemical
  • Other benefits:
    • Add flavor to the product
    • Improve product shelf life
    • Develop a pink cured-meat color
  • All Chemicals added to meat are FDA approved
fermentation
Fermentation
  • Works by changing sugar into acid
  • Acid prevents microorganisms from growing
  • Tangy flavor and special texture developed
  • Example: “Pepperoni”
irradiation
Irradiation
  • A new process to make food SAFER!!!!
  • Works by exposing meat to radiant energy
  • Destroys most (but not all) microorganisms

“Radura” sign on labels

irradiation16
Irradiation
  • Reduces spoilage
  • Irradiated meat is still nutritious
  • Irradiated meat needs to be COOKED
  • IRRADIATED MEAT IS SAFE TO EAT!!!!
questions
Questions
  • Please contact Dr. Elizabeth Boyle or Ryan Timm at (785)532-1247

email: [email protected]

[email protected]

OR

  • Call your county extension office
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