Meat-Preservation-2

Question 1

How to preserve meat:

Answer 1

*Deep freeze
*salt
*Pickle the meat
*Jerky

Question 2

easiest way to preserve meat for the short term is freezing.
 meat wrapped tightly in foil or in plastic package.

Answer 2

deep freeze

Question 3

 used as a means of preserving meat.
either rubbed on meat or meat is dipped in brine.

Answer 3

salt

Question 4

using vinegar and spices
vinegar keeps parasites and bacteria away for up to six months
spices add taste to meat.

Answer 4

pickle the meat

Question 5

 popular method of preserving meat
drying out the meat

Answer 5

jerky

Question 6

Various preservation
methods:

Answer 6

1. Chilling /Refrigeration
2. Freezing
3. Curing
4. Smoking
5. Canning
6. Dehydration
7. Irradiation

Question 7

 widely used method for short term storage
slows down the microbial growth and enzymatic as well as chemical
reactions.
technique of preservation applied from ancient times
meat was stored in natural caves where temperatures were
relatively low throughout the year.

Answer 7

chilling/refrigeration

Question 8

best and most simple option for preserving poultry.
process for long term preservation of meat.
stops the microbial growth and retards the action of enzymes
retains most of the nutritive value of meat during storage
little loss of nutrients occur in the drip during thawing process
Meat wrapped in suitable packaging films before freezing to
prevent it from under going freeze burn.

Answer 8

freezing

Question 9

Different freezers are used such as;

Answer 9

 Plate type freezers with temperature -10°c.
Blast type freezers with temperature from -10 to -30°C.

Question 10

It is a heavy salting age old practice.
widely used method of preserving meat before the days of
refrigeration.
done for imparting specific flavor and colour development, in
addition to preservative effect.
main ingredients include sodium chloride, sodium nitrite, sodium
nitrate and sugar.

Answer 10

Curing

Question 11

 inhibits the growth of spoilage bacteria by dehydration and
alteration of osmotic pressure
slows down the action of enzymes.
reacts with fatty acids to enhance the flavor of the cured products.
contributes to the tenderness of the product.

Answer 11

Sodium chloride /common salt

Question 12

responsible for imparting the attractive cured meat colour and
 characteristic cured meat flavor.
Nitrates and nitrites permitted levels ;500 ppm and 200 ppm
respectively
inhibit the growth of a number of bacteria especially Clostridium
botulinum.
also retard the development of rancidity.

Answer 12

Sodium nitrates and nitrite;

Question 13

suppresses the harsh hardening effect of salt
 adds to the flavour development
also serves as an energy source for nitrate reducing bacteria in
the curing solution.
Mainly sucrose or dextrose used for this purpose

Answer 13

sugar

Question 14

known to man as a preservation for a long time.
meat is subjected to smoke house, where saw dust or hardwood
are subjected to combustion at a temperature of about 300°C.
High temperature desirable to minimize the production of
carcinogenic compounds.
 Smoke generation accompanied by formation of numerous
organic compounds (aldehydes, ketones, organic aicds, phenols etc)
and their condensation products.

Answer 14

smoking

Question 15

applying heat to sealed food container in order to destroy
microorganisms
 thermal sterilization of a product held in hermetically sealed
containers is achieved.
preserves the sensory attributes such as appearance, flavor and
texture to a large extent.
have a shelf life of atleast 2 years at ambient temperature.

Answer 15

canning

Question 16

oldest known method of preserving
food dried and exposed to a temperature high enough to
remove the moisture.
process of removal of water from meat nutrients making them
unavailable to the microorganisms.
lowers the water activity considerably
prevent the growth of spoilage organisms.

Answer 16

dehydration

Question 17

is the emission and propagation of energy in the material medium.

Answer 17

radiation

Question 18

works by exposing meat to radiant energy
destroys most but not all microorganisms.
can destroy the microorganisms by fragmenting their DNA
molecules
causing ionization of inherent water within microorganisms.

Answer 18

irradiation