1. Physical Preservation of Meat
(Preservation methods)
(maillard reaction)
(Browning in Apple)
(Cryogenic)
(Freeze drying)
(Ice and salt)
(Irradiation)

2. Preservation of Meat
Preservation of meat is an effort to extend the shelf-life of meat by inhibiting/limiting microbial growth and enzymatic or chemical reactions which can spoil meat.
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3. Principle of Meat Preservation
Controlling microbial activities by preventing contamination, preventing microbial growth, removing microbes, and killing microbes or spores.
Controlling enzymatic activities through endogenous enzyme inactivation, prevention and delay of chemical reactions.

4. Principle of Meat Preservation
Controlling insects, rodents and other physical influence which can spoil food (lighting, air, and physical pressure).

5. Functions of Preservation
Reducing any harm potential caused by microbes to consumers,
Maintaining meat quality especially its sensory characteristics,
Maintaining nutritional values at a safe level.

6. Physical preservation of meat
Chilling
Freezing
Heating or cooking
Dehydration
Freeze drying
Irradiation
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7. Low temperature for preservation
Low temperature slows down the speed of chemical reaction in the preserved food.
Freezing reduces the amount of water in the form of fluid needed by microbes to spoil the preserved food.

8. Low temperature for preservation
Low temperature/freezing slows down the activities that spoil the preserved food.
Low temperature only inhibits microbial growth that spoils the preserved food, not kills it.

9. Chilling and Freezing
Chilling and freezing are food preservation technology by heat transfer from the food.
Heat transfer, temperature decrease of the product  slowing down biochemical reaction and microbial growth  extended shelf life

10. Chilling and Freezing
The benefit of chilling and freezing is the presence of minimum changes in product characteristics.
Sensory changes due to enzymatic reactions or microbial activities occur very minimally.
The nutrients of product can be maintained.

11. Chilling and Freezing
Chilling: the process of heat transfer from food products so that the temperature reaches -1 until 8oC
Freezing: the product temperature is reduced until below 0oC such as -7oC even until -40oC.

12. Chilling and Freezing
Chilling is often combined with other food preservation process, such as fermentation, irradiation or pasteurization.

13. Microbial classifications based on growth temperature
Thermophilic, the range of growth temperature is 35 – 55oC
Mesophilic, the range of growth temperature is 10 – 40oC
Psycrophilic, the range of growth temperature is -5 – 15oC

14. Chilling
Chilling is meat storage at low temperature in certain period of time to reduce microbial spoilage,
The temperature of carcass (30-39℃) is reduced to 5℃ or chilling temperature (-4 – 9℃),
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15. Chilling
Factors that affect the chilling rate: specific heat of carcass, carcass weight, amount of external fats, temperature of environment, distance between carcasses, chilling rate, and relative humidity.
Quick chilling below 12-19℃ pre-rigor will lead to cold shortening.
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16. Chilling
It can be prevented by chilling the carcass at 12-19℃ until rigor mortis, then chilling and refrigeration (0-3℃) until further processing.
Factors affecting the duration of storage; initial microbes, storage temperature and humidity, protective material, animal species, and product types.
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17. Freezing The meat is from healthy animal,
Bleeding is completed after slaughter,
Chilling has been carried out,
Aging duration is limited,
Good protection of carcass,
Freezing temperature below -18℃.
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18. Quality of frozen meat Duration of chilling storage, Freezing rate,
Freezing condition (temperature, humidity, and packing),
Animal age,
Meat pH,
Contamination by heavy metal,
The initial amount of microbes.
Makin kesini makin banyak pake penyimpanan (storage), sedangkan judulnya pengawetan (preservation). Apakah maksudnya sama? Soalnya makna literalnya beda. Makanya saya pake storage dan preservation tetep. Bukan dibuat preservation semua
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19. Freezing methods
Still air freezing: the medium is cold air, the freezing temperature is -10 until -30℃, the heat transfer is by convection,
Plate freezing: the medium is metal plate, the freezing temperature is -20 until -30℃, the heat transfer is by conduction,
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20. Freezing methods
Rapid freezing: the medium is cold air, the freezing temperature is -20 until -40℃, the heat transfer is by convection.
Liquid immersion freezing; used for poultry meat or fish; materials required are sodium chloride, glycerol or glycol; the heat transfer is by conduction,
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21. Freezing methods
Cryogenic freezing; direct immersion, sprinkle of cryogenic liquid, cryogenic materials are liquid nitrogen (-195℃), CO2 (-98℃), liquid nitrous oxide (-78℃).
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22. Factors affecting the rate of carcass temperature decrease
Specific heat of carcass
Carcass weight
The amount of external fats
The air temperature of chilling environment
The number of carcass in the chilling room

23. Factors affecting the rate of carcass temperature decrease
The distance between carcasses in chilling room
The air speed in chilling room
The humidity in chilling room

24. Temperature and Duration of Frozen Storage
Freezing temperature at -18℃: minimal changes occur, meat juice is frozen efficiently, it inhibits microbes that spoil food,
The duration of food storage at -18℃ can reach 4-6 months, depending on the origin of the meat,
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25. Temperature and Duration of Frozen Storage
Rapid freezing on meat without any protective materials can cause freezer burn.
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26. Change in frozen meat quality
Spoilage of several nutrients,
Decreased water holding capacity,
Improved tenderness,
Decreased meat juice,
Change in meat color,
Decline in meat flavor.
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27. Thawing method Cold air, Warm water, Water at room temperature,
Direct heating/cooking without thawing,
Open air,
Microwave.
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28. Thawing duration Temperature of meat, Thermal capacity of meat,
Size of meat cut,
Medium being used,
Temperature of medium,
Circulation of medium.
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29. Thermal process
Thermal process is a method used to kill spoilage and toxigenic microbes in meat and processed meat,
It is done by pasteurization (LTLT and HTST) and sterilization,
Bacterial classification based on temperature resistance; psycrophilic, mesophilic, thermophilic.
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30. Effects of thermal process on meat quality
Decreased palatability,
Denaturation of protein,
Sulfhydryl flavor,
Coagulation and precipitation of proteins,
Connective tissue breakdown,
Damaged thiamin and ascorbat acids.
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31. Pasteurization
LTLT (low temperature long time), the temperature is at 62-65oC, 30 min.
HTST (high temperature short time), the temperature is at 72-75oC, sec.
Flash pasteurization, the temperature is at 85oC, 1-2 sec.
UHT (ultra high temperature), the temperature is at oC, 1-2 sec.

32. Pasteurization Heating at the temperature below 100oC.
Destroying all pathogenic microbes (mycobacteria, salmonella, streptococcus and staphylococcus)
Destroying almost ≥99% spoilage microbes
Inactivating endogenous enzymes.

33. Sterilization
Inactivating all types of microbes and spores until sterile,
Requiring a temperature reaching 150oC for 1-2 sec with pressure.

34. Dehydration
Dehydration is a decrease in water content and water activity until a low level in order to inhibit the growth of microbes.
Dried meat has a relatively longer shelf life even though without refrigeration storage,
Meat dehydration usually makes use of hot air,
Dried meat , dehydrated meat, jerky meat
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35. Dehydration
Factors affecting the quality of dried meat ; temperature, particle size, and circulation of hot air.
Products of dried meat still contain approximately 5-6% water
Dried meat can undergo rancidity, due to its composition which has relatively high fats (around 24%); it can be solved by vacuum packing,
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36. Dehydration
The most obvious changes in the quality of dried meat are browning reaction, flavor change, and oxidative rancidity.
Drying above 60℃ causes gelatinization.
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37. Drying Dehydrating food also dehydrates the microorganisms.
Microorganisms contain aprrox. 80% of moisture.
Freeze-drying (lyophilization) is the most efficient method.

38. Freeze drying
Freeze drying is a drying process of meat in which the meat remains frozen.
The process of water evaporation from meat is called sublimation.
Freeze drying will result in meat with less than 2% water content.

39. Freeze drying
Freezer-dried meat is more stable compared to raw meat, and has 2-4 times longer shelf life.

40. Irradiation
A method of meat preservation can use the method of ionizing radiation.
Ionizing radiation is radiation using high energy to release electrons and produce ions.

41. Irradiation
Ionizing radiation can kill meat microbes that this is called as cold sterilization.
Sterilizing meat requires radiation dose around 4,5 Mrad.

42. Irradiation
Ionizing radiation causes chemical changes (myoglobin turning to be metmyoglobin, oxidative rancidity, formation of aldehydes from carbohydrate), physical changes (tenderness, discolorization), and meat sensory (flavor and texture)
The use of ionizing radiation is now avoided due to the presence of toxic and carsinogenic chemical compounds.

43. Irradiation Non ionizing radiation also kills microbes.
Non ionizing radiation uses microwave, infrared rays, and ultra violet rays.
Non ionizing radiation can produce heat on the object being radiated that it can be used in the hot processing or cooking of meat..

44. Meat spoilage Microbiological: causing spoilage,
Chemical: causing changes in color, and smell
Physical: causing fluid exudation (drip).
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