Agri 21 Theoretical last exam Jesus Christ part 2

Meat Preservation

Processes that will prevent

microbial spoilage and/or chemical

action without negatively affecting

meat quality attributes

Prevention or delay of microbial decomposition

Principles of Meat preservation

• Represents 99.9% of the total meat

spoilage

• Bacteria, fungi, yeast and molds

• use of dirty tools and equipment during

meat handling

• Control agents that can cause microbial

contamination

Signs of spoilage

- Changes in color

- Sour smell

- Obnoxious smell

- Slime formation

Prevention or delay of self

decomposition of meat or physical

deterioration

Principles of Meat Preservation

• Represented by dehydration and enzymatic

action.

• Physical deterioration is of minor concern

since they can be easily prevented.

• Dehydration of meat can be controlled

through proper packaging.

• Enzymatic action can be prevented by using

low temperature such as chilling and freezing.

Meat Curing

is a process

of subjecting the meat to

curing agents and adjuncts,
• primarily for preservation

• secondarily to impart distinctive

color and flavor properties

Curing agents

• substances involved directly in the

curing reaction.

Curing adjuncts

• substances that are not essential

but help to accelerate the curing

reaction and stabilize the meat

color.

Salt

Curing agents

• Preserves the meat

• Improves the flavor of the meat

Sugar

Curing agents

• Improves the flavor of the meat.

• Overcomes saltiness and

toughening effect of salt.

• Forms browning of meat during

cooking which enhance the flavor

(Maillard reaction)

Curing salt

Curing agents

• Contains sodium chloride

(99.5%), nitrite or combination of

nitrite and nitrate (0.5%) and a

red dye.

Phosphates

Curing adjuncts

- Enhances water holding capacity of meat
- max level: 0.5% in finished product

Ascorbic acid

Curing adjuncts

• Improves the color stability of

cured product especially when

exposed in retail display.

• Act as antioxidant.

• Max level: 500mg tablet/kg meat

MSG

Curing adjuncts

• Monosodium glutamate.

• Serves as food flavor enhancer.

• No daily limit because it is

classified as GRAS or generally

recognized as safe.

Herbs & Spices

• Used for added flavor.

• Some herbs and spices have

antimicrobial properties.

Meat binder

• Binds meat particles together.

• Used at a lower level.

• Example: starch, flour

Meat extender

• Primarily used to lower the cost

of meat products.

• Used at a higher level.

• Example: textured vegetable

protein (TVP), soy isolate