Meat Storage Flashcards
involves preserving meat’s freshness and safety by controlling temperature, moisture, and packaging to prevent spoilage, with refrigeration and freezing being
the most common methods.
meat storage
Two types of Preservation Method
chilling
freezing
is a process of cooling meat above its freezing temperature.
chilling
Chilling meat involves rapidly cooling it to temperatures between _________ to slow down microbial growth and enzymatic
reactions, extending its shelf life and maintaining quality
0°C and 4°C (32°F and 40°F)
Why we need to chill meat?
- Slows Microbial Growth
- Extend shelf-life
- Maintains Quality
- Facilitates Distribution
Meat is cooled quickly after slaughter to prevent rapid bacterial growth
and maintain quality
Rapid cooling
A common method involves circulating cold air around the meat in a cold
chamber.
air chilling
Vacuum packaging can further extend shelf life by removing oxygen, which inhibits bacterial growth.
vacuum packaging
Factors Affecting Chilling:
temperature
air speed
humidity
meat type
packaging
hygiene
Different methods of Chilling
- Mechanical Chilling
- Cooling by ice
is a process of removing heat by converting water in meat in to ice.
freezing
To properly store meat in the freezer, freeze it quickly at ___________, use airtight packaging to prevent freezer burn, and ensure the freezer temperature remains stable
0°F or below
Consider portioning meat into smaller, manageable sizes for easier thawing and cooking.
portion meat
If desired, remove bones before freezing, as they can take up space and may not freeze as
well.
remove bones
Freezing of meat covers essentially three
aspects
- (i)Freezing process,
- (ii) Frozen storage and
- (iii)Thawing.
Fresh meat contains ________ of water.
75 - 80 %
causes cell damage due to the formation of large ice crystals in intercellular space
slow freezing
freezing Temperature range of ________ is ideal for the storage of meat and meat products.
- 18 to - 23 °C
is another critical phase in the freezing process as it involves a change from ice crystals to melted water, which is reabsorbed, and microbial reactivation.
thawing
Low temperature thawing, __________, reduces the risk of microbial growth and produces a slow thawing rate which guarantees
efficient reabsorption of the melted water
below 5°C
is the storage period from the time of freezing for as long as the product maintains its organoleptic and nutritive characteristics
and is suitable for human consumption or for further processing.
PRACTICAL STORAGE LIFE (PSL)
relies on high quality raw material, good industrial practice, including hygiene, and the use of a reasonably constant temperature.
PRACTICAL STORAGE LIFE (PSL)
PSL is therefore clearly dependent on
PPP factors
- Product
- Processing
- Packaging
refers mainly to preliminary treatment and the freezing operation. Slaughtering, dressing of carcasses, preliminary chilling, cutting and deboning, and prepackaging of small cuts, must be conducted hygienically and by skilled labour.
processing
is intended to preserve products from microbial contamination, from dehydration and from environmental factors that affect quality and nutrition.
packaging
Factors Affecting PSL:
- Temperature
- Storage Conditions
- Product type
- Packaging
Importance of PSL:
food safety
quality
waste reduction
Rotate your food storage to ensure that
older items are used before newer ones.
use FIFO
