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1-Poultry Meat & Egggg Preservation.pptx
- 1. 1-Poultry Meat &Egg Preservation 2-Newer Concepts In Meat Tenderization, Canning, Dehydration, Curing, Irradiation. Sumitted to – Dr . R.K. Sharma Professor- (L.P.M.) Submitted by- Shivajee pal Ph.D. ( L.P.M. )1st year
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- 3. Why Preserve Meat??? •Delays product spoilage • Extends life of the product • Improves product quality
- 4. Meat Putrefaction Meat isputrefied due to the action of bacteria, moulds, yeasts. To grow and proliferate the organisms temperature is necessary. Due to this classify the organisms, 1. Psychrophilic: have optimum temperature range of 2 to 70C. 2. Mesophylls: have 10 to 400C. 3. Thermophiles: have 43 to 660C. Organisms also need water for growth .
- 5. Preserve Meat To preservethe meat temperature must be 1: -20C by chilling or freezing. 2: 660C by pasteurization , cooking or sterilization. To preserve the meat , remove the water by dehydration , freezing , curing.
- 6. Types of Preservation Techniques •Freezing • Cooking • Dehydration • Chemical • Fermentation • Irradiation
- 7. Types of Meat Preservation Drying- Removalof water from meat. Heating- Kills bacteria if temperatures reaches 160 degrees. Refrigeration- Slows the growth of bacteria Freezing- 20 degrees below zero eliminates bacterial growth Acidification- Low pH retards bacterial growth
- 8. Types of Meat Preservation .Irradiation- Low levels kill bacteria in fresh meat products Canning- Packaging meat into sealed containers and heating meat to kill bacteria Curing- Compounds make meats inhospitable to microbial growth. Salting and Sugaring- Prevents microbial growth Smoking- Forms antibacterial chemicals to the meats surfas
- 9. Preservation of Eggs Eggscan be preserved by 4 different methods • Wet immersion method – • In this method only infertile, fresh, good quality eggs should be used . • Lime sealing method – In this method saturated solution of lime water is used. Eggs are held in lime water for 14 -16hr, during immersion CO2 released from the egg combined with lime to form calcium carbonate which deposits and seals shell pores.
- 10. • Water glassmethod • 10% solution of sodium silicate is commonly called water glass. In this method Water should be boiled and cooled to 24 – 26oC, to remove the dissolved CO2, before the addition of calculated amount of sodium silicate. Eggs are kept overnight and then removed and stored at room temperature. • Dry methods • Oiling In this method the quality of eggs is preserved by sealing the shell pores using suitable oil and thus preventing evaporation of water, CO2 and other changes. • Gaseous atmosphere Maintenance of higher CO2 pressure surrounding the eggs prevent CO2 loss from the egg thus improves the egg quality.
- 11. Thermization or heattreatment methods Fertile, fresh eggs can be preserved by this method. Eggs are thermo- stabilized by immersing it in boiling water for 3 to 5 min while keeping the water stirred constantly. This heat treatment coagulates the albumin very close to the shell and thus prevents CO2 loss. Thermized eggs can be stored at room temperature for 3-4 weeks. Cold storage or refrigeration: Eggs can be stored well for a long time up to 5 – 6 months at - 1.1oC and 85-90% relative humidity. For storage up to 3 – 4 weeks a temperature of -12.8oC and relative humidity of 60-70% is sufficient
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- 13. Why tenderization Tenderness isa quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. Tenderness can be increased by a number of processing techniques.
- 14. MEAT TENDERNESS Importantprocessing technology for better utilization of tough meat to benefit both producer and consumer. Inherent property determined by composition, structure and ease of chewing, disintegration. Degree of consumer satisfaction and perception. Pre-slaughter factors- species, breed, age, sex, heredity and carcass grade. Post-slaughter factors- rigor mortis, post mortem, glycolysis, ageing, pH, chilling and freezing, cooking affect tenderness.
- 15. Methods to tenderize meat 1.NATURAL 2. ARTIFICIAL 1. MECHANICALMETHODS 2. CHEMICALMETHOD 3. ELECTRICAL SIMULATION
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- 17. • Natural tenderizationis caused by the action of enzymes already in tissues. • This effect can be enhanced by quick freezing before rigor mortis sets in, and by hanging the meat at the optimum temperature and time, especially just before cooking. It is also called conditioning. • This is done for ageing meat commercially, natural enzymes in enzymes in meat break down tissue through dry aging. • Water present in meat evaporates in turn concentrating the flavour.
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- 19. Mechanical Methods • Mainlyused for cattle or buffalo meat from young and rapidly growing animals. • Mechanical methods include- 1. Tumbling, Massaging and Blade Tenderization 2. Pressure treatment 3. Addition of phosphate
- 20. History of preservation Oldest Methods Drying Fermenting Salting Smoking Newer Methods freezing Canning Refrigeration Preservatives Pesticides
- 21. Curing of Meat Meat curing is the application of salt, colour fixing ingredients, and seasoning in order to impart unique properties to the end product.
- 22. Curing ingredient Thetwo main ingredients that must be used to cure meat are salt and nitrite. Other substances can be added to accelerate curing, stabilize colour, modify flavour, and reduce shrinkage during processing. Salt is the primary ingredient used in meat curing. Originally it served as a preservative by dehydration and osmotic pressure Salt levels are dependent on consumer’s taste, but a two to three per cent concentration in the product is about right.
- 23. Curing Methods Drycuring - Dry curing involves applying the cure mix directly on the meat. Brine curing- This method involves combining curing salt and water to create a sweet pickle solution. Combination curing-When you couple the dry rub cure and brine solution injections, the result is combination curing. Sausage curing-The sausage curing method is accomplished by mixing curing salts and spices with meat. The curing process is then done in the refrigerator.
- 24. Irradiation Meat irradiation (theapplication of ionizing radiation to meat) is a technology that improves the safety and extends the shelf life of meat by reducing or eliminating microorganisms and insects. Like pasteurizing milk and canning fruits and vegetables, irradiation can make meat safer for the consumer. The Food and Drug Administration (FDA) is responsible for regulating the sources of radiation that are used to irradiate meat
- 25. Canning ◦ It isthe process of preservation achieved by thermal sterilization of a product held in hermetically sealed containers. ◦ Canning preserves the sensory attribute such as appearance, flavour and texture of the meat products to a large extent. ◦ Besides, canned meat products have a shelf life of at least two years at ambient temperature. ◦ Canning involves several steps, which include preparation of meat, precooking, filling, exhausting, seaming, thermal processing, cooling, and storage.
- 26. Mainly two types 1) Water bath canning 2)Pressure canning For meat we generally use pressure canning that produces steam at 240c temperature During the canning process air is driven from the jar and a vacuum is formed as the jar cools and seals.
- 27. Dehydration of meat Dehydrating meat is an old fashioned way of preserving meat. Dehydration Dehydration, in meat processing, means by which many types of meat can be preserved for indefinite periods by extracting the moisture, thereby inhibiting the growth of microorganisms.
- 28. Advantage It’s themost nutritious way to preserve food – enzymes, vitamins, and minerals aren’t destroyed by high canning temperatures. Dehydrating food is a quick and easy way to preserve food. Glass, plastic, or metal air-tight food containers can be used to store your dehydrated fruit, vegetables, and meat. Dried food doesn’t need to be refrigerated.
- 29. Disadvantage Dehydrated foodshave different properties than fresh ones, and they can be less healthy. Dehydration is a process that removes water, dehydrated foods are higher in
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