meat preservation

Question 1

brining

Answer 1

preserving/flaouvirng with salt and water

Question 2

pickling

Answer 2

preserving/flabourng with salt and water or preserving with acids

Question 3

marinating

Answer 3

preserving and/or flavouring with acid

Question 4

curing

Answer 4

combo of brining, pickling, marinating

Question 5

salting

Answer 5

prolongs shelf life

Question 6

purpose of preservation

Answer 6

preventing spoilage
preserving orignal quality
increase sustainability

Question 7

methods of preservation

Answer 7

heat, cooling, freezing, drying, cold sterilisation, chemical

Question 8

heat treatment

Answer 8

• pasteurisation+ sterilisation
• sterilisation is dependent on food, canned meat 125oC 30-70 mins

Question 9

cooling + freezing

Answer 9

• lowering temp slows down chemical changes in food, increase shelf life
• freezing - for longer period, irreversible changes in food, freezing fast does less damage to food

Question 10

drying (dehydration)

Answer 10

• water removed

Question 11

lyophilisation

Answer 11

drying food in frozen state, water removed from previously frozen product by ice sublimation spice extracts

Question 12

using UV + gamma rays (cold sterilisation)

Answer 12

• exposing to ionising radiation for purpose of prolonging and destroying bacterial

can cause: softening, unpleasant odour, taste, decreased nutritional value
- salmonella, listeria and E.coli can survive

-f ish and seafood not good

Question 13

chemical preservation

Answer 13

NaCl
nitrites
sugar
polyphosphates

Question 14

salting

Answer 14

fine grained = pickling
coarse grained = dry salting
effect = decreased microbial growth, increased water holding and increased flavour

added to meat before rigor (penetrates more)

Question 15

rate of salt penetration depends on

Answer 15

size of meat piece (smaller quicker)
concentration
temperature (4-8oC optimal)
composition (muscle more salt than AT)

Question 16

curing

Answer 16

brine - processing of meat with brine salts
NaCl, nitrates and nitrites

Question 17

nitrates

Answer 17

• easily soluble in water
• inihbits bacterial growth and toxin production
• fine white
• maintains red colour

Question 18

nitrites

Answer 18

• colourless/slighlty yellow
• not chemically stable
• harmful in large quantities

Question 19

nitrate and nitrite

Answer 19

nitrate effective curing only if reduced to nitrite

dry sausage and dry cured ham, nitrate used to provide long release of nitrite

Question 20

ascorbate

Answer 20

speeds up curing
faster reduction of nitrate to nitrite

Question 21

smoking

Answer 21

preserves
increase appearance
flavour

Question 22

dry process - brining meat

Answer 22

1. curing of meat in pieces (bacon and dried meat)
   - salt rub, stack in tubs, layer salt, 4-7d remove
2. curing of minced meat (sausage)
   - before pickling, meat is minced

Question 23

wet process

Answer 23

• curing by immersion (pieces in tub, brined for 3-4 weeks)
• injection of brine into meat (BV + muscle)