Meat Preservation

Sayed Mohammad Naim KHALID

MSc Food Science & Technology , PG in Public Health Nutrition
Apia, Samoa
June 2017
 Content
Importance of preservation of meat
Methods of preservation of meat

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 2

 Why Preserve Meat???
Delays product spoilage
Extends life of the product
Improves product quality

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 3

 Changing the Bacterial Growth Curve

Number
of
Bacteria
(log10)

Much longer Lag Phase

Time
*Sub-optimal means lowered: pH, AW , Temperature, etc.
By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 4
 The shelf life of food
The length of time that a food will maintain its quality and be safe to eat is
called its shelf life.
The shelf life of foods depends on:
water
acidity
hygienic handling
methods of preservation

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 Food Preservation Methods

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 6

 Meat Preservation Methods
Freezing
Cooking
Dehydration
Chemical
Canning
Fermentation
Irradiation
By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 7
 Freezing
Optimum temperature (0F or lower)
Works by completely stopping enzyme activity & inhibiting spoilage
microorganisms
Bacteria
Yeasts
Molds

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 8

 Freezing
Clarence Birdseye began frozen food industry in 1920s

Research and Developments

Antifreeze proteins - control size of ice crystals
Air impingement fast cooling
Pressure shift small crystals
Time-temperature indicators monitor temperatures
By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 9
 Freezing Process
Three stages
Product lowered to freezing
Ice crystals form
Temperature lowered to storage temperature

Microorganism activity is minimal

Will grow after thawing

Enzyme processes may continue

Blanching
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 Changes in Frozen product
Formation of crystals
Fruits and vegetables cells may be damaged
Rapid freezing favors small ice crystals

Enzyme Action
Blanching
Sugar or sugar syrups

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 11

 Changes in Frozen product
Nonenzymatic Oxidation
Usually associated with fat
Fat of pork particularly susceptible

Desiccation
Moisture loss by sublimation
Freezer burn

Activity of Microorganisms
Inactive or minimally active at low temperatures
Growth and activity resume after thawing
By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 12
 Freezing methods
1-Still air freezing
2-Blast freezing
3-Direct immersion freezing
4-Cryogenic freezing
5-Plate freezing

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 13

 Frozen meat
Freezing rate
1-Slow Feezing
-15 to -29 C
36-72 hours
ice crystals 12mm x 3mm
2- Rapid freezing
-18 to - 40 C
30 minutes
ultra microscopic ice crystals 0.001 0.002mm

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 14

 Freezing
REMEMBER: Thaw meat at refrigeration temps or in the microwave
DO NOT THAW AT ROOM TEMPS

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 15

 Changes in frozen meat
1-Physical changes
A. A-muscle plasma
B. b-Ice crystal formation

2-Fungal formation
A. Stickiness : Wiping
B. black spots: Cladosporium herbarium
C. White spot: Sporotrichum carnis Wiping
D. Whiskers: thamnidium elegans: Wiping
E. Green bluish patches: Penicillum spp
F. Yeast : causing sliminess, lipolysis, off-odor and discoloration : Wiping
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 Changes in frozen meat
3-Fat rancidity
4-Freezer burn
5-Brine staining : Cacl2: dull or pale greenish color , bitter taste:
trimming
6-bacterial slime
7-bone taint
8-Weeping or dripping
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 How long with frozen meat last?
Beef 12 months
Pork - 6 months
Lamb 6-9 months
Poultry 3-6 months

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 18

 Cooking
Works by heating products to high temperatures to kill
microorganisms
2 types of cooking
Pasteurization
Sterilization

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 19

 Pasteurized Cooking
Products are cooked to 150-170F
Kills most (but not all) microorganisms
Product must be REFRIGERATED
Example: Hotdogs

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 Sterilized Cooking
Products cooked under pressure to
250F
All microorganisms killed
Products are shelf stable
Example: Canned Hams

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 21

 Dehydration
The meat should be cut into strips for easily removal of water.
Dried meat contains 10 % water.
Inactivation of bacteria till reach 12 % water in the product .
Oldest forms of preserving meat
Works by removing water from the product water is required by all
microorganisms to grow
NO WATER = NO GROWTH
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 Drying curve

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 23

 Drying methods
1-Sun drying:
2- Mechanical dryers
3- Sublimation (Freeze drying )
4- Smoking then drying
5- Cure drying
6- Electronic drying
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 Smoking
Purpose of smoking
1-creation of new product
2- As a method of preservation
3- colour development
4- Flavor development
5- Antioxidant

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 Kind of smoking
1- Hot smoking at 35-60 C for 24-36 hours

2-Cold smoking at 22 C for 24 hours

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 Smoke mixture
Phenol , cresol , formaldehyde , acetaldehyde, acids as propionic , lactic
butyric, alcohols as methanol

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 The preservative action
1- Bactericidal
2- Surface dehydration
3- formation of crusts on surface by protein coagulation resist bacterial
invasion
4- help in production of desirable flavor
5- help in production of desirable colour

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 28

 Chemical
Chemicals inhibit microorganism growth
Examples
Salt
Sodium Nitrite
Sodium Lactate

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 29

 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

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 30

 Chemical means of preservation
A- By antibiotics:
1-Taken as a part of normal feeding in small doses for long period.
2-in food in large doses for short period.
3-injection of antibiotic into living animal shortly before slaughtering.
4-injection into quarter by artery pump
5-applying either to surface or within the finished product.
6-aid in other processing of food treatment as canning, heat treatment or
smoking.

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 31

 Chemical means of preservation
B- By other chemicals
To mask putrefaction
Takes place by addition of
1- 2% sulfur dioxide
2- Borax dust
3-Burning sulfur and salt petre

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 32

 Canning
Application of heat to destroy essentially all microorganisms
Vegetative Cells and spores

Sealing product in sterilized containers

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 33

 Canning History
French prize Commercial canning
Nicolas Appert 1809 Batch and continuous retorts
preserved foods Aseptic canning
Retort pouch
Development of tin canister
Early 1800s canned foods for
British Navy

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 34

 Home Canning
Containers Glass jars

Pack methods
Raw
Hot

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 35

 Home Canning (Processing)
Boiling water bath (212F / 100C)
Must be high pH or ACIDIC foods
Tomatoes may or may not have
adequate acid levels
Follow recommended time and
temperatures
By: S.M.Naim Khalid - MSc Food Science and Technology
Pressure canning (240F / 116C)
LOW ACID foods must be processed
with pressure
pH higher than 4.6
Use pressure canner with accurate gauge
Adjustments necessary at high altitudes
Use recommended pressure and time
Allow pressure cooker to cool and
depressurize
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 Containers
Commercial canning
Tin-plated steel
Aluminum
Glass
Retort flexible packages

Home canning
Glass jars with self-sealing lids
No larger than quart size is recommended
By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 37
 Fermentation
Works by changing sugar into acid
Acid prevents microorganisms from growing
Tangy flavor and special texture developed
Example: Pepperoni

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 38

 Irradiation
A new process to make food SAFER!!!!
Works by exposing meat to radiant energy
Destroys most (but not all) microorganisms

Types of irradiation:
Alpha (not used in food industry)
Beta
Gamma
Z-rays

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 39

 Irradiation
Reduces spoilage
Irradiated meat is still nutritious
Irradiated meat needs to be COOKED
IRRADIATED MEAT IS SAFE TO EAT!!!!

By: S.M.Naim Khalid - MSc Food Science and Technology 9/8/2017 40

 Conclusion
Food preservation is important to increase the shelf life of products.
Shelf life depends on: water; acidity; hygienic handling; methods of
preservation.
Meat can be tenderised by physical action, enzymes or marinades containing
an acid.
Meat changes colour during food preparation when the pigment myoglobin
changes.
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 References/Further reading
1. _____.(2007), Handbook of food preservation. Edited by M. Shafirahman . CRC Press.
2. Zhou, G.H., X.L, Xu and Y. Liu. (2010), Preservation technologies for fresh meat A review. Meat Science, 86 (1), pp 119-128
3. Michigan State University Extension service. http://msue.anr.msu.edu/news/science_behind_food_preservation_methods
4. FAO. Meat Drying. ftp://ftp.fao.org/docrep/fao/010/ai407e/ai407e08.pdf
5. USDA. Principles of Preservation of Shelf-Stable Dried Meat Products.
https://www.fsis.usda.gov/shared/PDF/FSRE_SS_7Principles.pdf ?redirecthttp=true
6. National Cattlemens beef Assositaiton. Dry Aging of Beef.
http://beefresearch.org/CMDocs/BeefResearch/Dry%20Aging%20of%20Beef.pdf
7. C.A. Olurankinse. (2014), Strategies for Sustainable Food Processing and Preservation. Journal of Environmental Science, Toxicology and
Food Technology , 7 (6), pp 31-36
8. Grahame W Gould. (2000), Preservation: past, present and future. British Medical Bulettin, 56 (1), pp 84-96
9. Kooij, J Van. ( n.a), Food Preservation by irradiation. https://www.iaea.org/sites/default/files/publications/magazines/bulletin/bull23-
3/23305783336.pdf

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