Paper No.: 08
Paper Title: TECHNOLOGY OF MEAT, POULTRY, FISH AND SEAFOOD
Module – 21: Methods of preservation of poultry meat
Technology of meat, poultry
fish and Seafood products
INTRODUCTION
Ø. Ginger Chutney. Ginger Pickle Ginger Pickle. Ginger Pickle
Ø Meat is a highly perishable food.
ØSusceptible to deterioration by microbial growth, chemical change and breakdown by endogenous enzymes.
Ø Traditionally drying in wind and sun, salting and smoking to preserve it.
How to preserve meat
Deep freeze
Øeasiest way to preserve meat for the short term is freezing.
Ø meat wrapped tightly in foil or in plastic package.
Salt
Ø used as a means of preserving meat.
Øeither rubbed on meat or meat is dipped in brine.
Pickle the meat
Øusing vinegar and spices
Øvinegar keeps parasites and bacteria away for up to six months Øspices add taste to meat.
Jerky
Ø popular method of preserving meat Ødrying out the meat
Ginger …
Meat preservation:
Øhighly perishable due to neutral pH, high moisture and rich nutrients.
Ø various undesirable biochemical reactions leading to its deterioration.
Ødifferent procedures employed to stop the undesirable conditions
Ginger …
Various preservation methods:
1. Chilling /Refrigeration 2. Freezing
3. Curing 4. Smoking 5. Canning
6. Dehydration 7. Irradiation
Chilling/Refrigeration
Øwidely used method for short term storage
Øslows down the microbial growth and enzymatic as well as chemical reactions.
Øtechnique of preservation applied from ancient times
Ømeat was stored in natural caves where temperatures were.
ØChilling reduces surface temperature.
ØCritical process in terms of meat hygiene, safety, shelf life, appearance and eating quality.
Ø temperature for chilling process ranges from1°C to 4°C.
Ø Refrigeration begins with chilling of animal carcasses
ØFor this process, carcasses are first held in chill coolers (15°C) to remove their body heat and then passed on to holding coolers (5°C).
Ø Refrigerated temperatures favor the growth of psychrophilic organisms.
ØCare is taken during handling to check further microbial contamination.
Øfresh meat maintains good condition for a period of 5-7 days at a refrigerated temperature of 4±1°C.
Freezing
Øbest and most simple option for preserving poultry.
Øprocess for long term preservation of meat.
Østops the microbial growth and retards the action of enzymes.
ØFreezing rate affects the quality of meat i.e, slow or fast freezing .
Different freezers are used such as;
Ø Plate type freezers with temperature -10°c.
ØBlast type freezers with temperature from -10 to -30°C.
Types of freezers:
Curing:
ØIt is a heavy salting age old practice.
Ødone for imparting specific flavor and colour development, in addition to preservative effect.
Ømain ingredients include sodium chloride, sodium nitrite, sodium nitrate and sugar.
Properties of ingredients:
Sodium chloride /common salt;
Ø inhibits the growth of spoilage bacteria by dehydration and alteration of osmotic pressure
Øreacts with fatty acids to enhance the flavor of the cured products.
Øcontributes to the tenderness of the product.
Sodium nitrates and nitrite;
Øresponsible for imparting the attractive characteristic cured meat colour and flavor.
Øinhibit the growth of a number of bacteria especially Clostridium botulinum.
Øalso retard the development of rancidity.
Sugar;
Øsuppresses the harsh hardening effect of salt
Øalso serves as an energy source for nitrate reducing bacteria in the curing solution.
ØMainly sucrose or dextrose used for this purpose
Smoking:
Øknown as a preservation for a long time.
Ømeat is subjected to smoke house, where saw dust or hardwood are subjected to combustion at a temperature of about 300°C.
ØAldehydes and phenols condense to form resins.
Ø contribute most of the colour of smoked meat products.
Øformal- dehyde as bactericidal compound besides imparting characteristic smoky flavor.
Ø Curing and smoking of meat are interrelated
Canning:
Øthermal sterilization of a product held in hermetically sealed containers is achieved.
Øpreserves the sensory attributes such as appearance, flavor and texture to a large extent.
Øhave a shelf life of atleast 2 years at ambient temperature.
gravy
Lean/clean meat Condiments,tomatoes,dry spices, salt and water
cooking
Precooked (70°C for 15min)
Canning process:
Filling in cans Exhausting and
seaming cooling
Dehydration:
Øoldest known method of preservation.
Øfood dried and exposed to a temperature high enough to remove the moisture.
Øprevent the growth of spoilage organisms.
ØDifferent drying procedures are employed such as mechanical drying, freeze drying, etc.
Ø Mechanical involves the passage of hot air with controlled humidity.
ØFreeze drying is better due to satisfactory reconstitution properties, nutritive quality and acceptability.
ØFreeze drying involves removal of water by sublimation.
ØFood is kept under vacuum and giving a low heat treatment.
ØMeat is first frozen at -40 °C and then dried under vacuum for 9- 12 hours at low temperature.
Irradiation:
ØRadiation is the emission and propagation of energy in the material medium.
Øworks by exposing meat to radiant energy.
Ødestroy the microorganisms by fragmenting their DNA molecules
Ømicrobial destruction takes place without significantly raising the temperature of food.
Ø Irradiation is referred as cold sterilization.
ØAmong radiations, alpha and beta-rays are used
Ødose of 4-5 Mrad can sterilize pork, poultry and fish.
Ø ultraviolet radiations of 2650A° are most bactericidal in nature.
Ødose of 2 - 5 kGy extend the shelf life of poultry stored at 1-3°C by 8-14 days.
Interesting facts
vTraditionally meat was processed using various procedures like drying in wind and sun, salting and smoking to preserve it.
vThe easiest way to preserve meat for the short term is to freeze the meat. The meat should be wrapped tightly in foil or in plastic
package.
vThe temperature for chilling process ranges from1°C to 4°C.
Points to ponder
•Preservation of smoked meat is also due to surface dehydration, lowering of surface pH and antioxidant property of smoke constituents.
•Meat is pickled by using vinegar and spices as vinegar keeps parasites and bacteria away from the meat for up to six months while spices add taste to meat.
•In refrigeration carcasses are first held in chill coolers (15°C) to remove their body heat and then they are passed on to holding coolers (5°C).
Refrences
• Barbut, S. and C. J. Findlay. (1989). Sodium reduction in poultry products: a review. CRC Critical Rev. in Poultry Biol. 2:59.
• Barat, J. M., Grau, R., Ibanez, J. B., Pagan, M. J., Flores, M., Toldra, F., et al.
(2006). Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation. Meat Science, 72(4), 757–765.
• Hotchkiss, J. H., R. C. Baker and R. A. Qureshi. (1985). Elevated carbon dioxide atmospheres for packaging poultry. II. Effects of chicken quarters and bulk
packaging. Poultry Sci. 64:333.
• Josephson, E. S. (1983). Radapperization of meat, poultry, fin fish and special diets. In Preservation of Food by Ionizing Radiation, Vol. III. Josephson, E. S.
and M. S. Peterson (eds). CRC Press, Boca Raton, FL.
• NAMP. (1999). The Poultry Buyer Guide. North Amer. Meat Processors Assoc., Reston, VA.
• Niemand, J. G., G. A. M. Haauser, I. R. Clark and A. C. Thomas. (1977).
Radiation Processing of Poultry. Report PER-16, Atomic Energy Board.
Pelindaba, South Africa.
• Thayer, D. W. (1994). Wholesomeness of irradiated foods. Food Technol.
48(5):132.
• Yun, J., F. Shahidi, L. J. Rubin and L. L. Diosady. (1987). Oxidative stability and flavour acceptability of nitrite-free curing systems. Can. Inst. Food. Sci.
Technol. J. 20:246.
