1. PRINCIPLES OF MEAT PRESERVATION
Dr. Rio Olympias Sujarwanta, S.Pt., M.Sc.

2. Sub Topics
Physical preservation and chemical preservation

3. Preservation of Meat Preservation of Meat
An effort to extend the shelf-life of meat by inhibiting/limiting microbial growth and enzymatic or chemical reactions which can spoil meat.
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.
Controlling insects, rodents and other physical influence which can spoil food (lighting, air, and physical pressure).

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

5. Physical preservation of meat
Chilling  0-6 oC
Freezing  under 0 oC
Heating or cooking  heat and cook
Dehydration 
Freeze drying 
Irradiation 
extracting the moisture, thereby inhibiting the growth of microorganisms.
Lowering the temperature of the product to below freezing, and then a high-pressure vacuum is applied to extract the water in the form of vapour
Treating food with ionizing radiation can kill bacteria and parasites

6. Characteristics of Chemical Preservatives for Meat
Inhibiting or preventing changes in meat quality during limited storage.
Extending the shelf life.
Functioning as preservatives.
Improving the nutritional values, aroma and flavor.
Functioning as coloring agent.
Controlling the color.
Controlling the pH.

7. Requirement of Preservatives
Not changing the sensory characteristics of food.
Safe for consumption at an effective concentration for preservation.
Easy to recognize and the level can be easily known.
The food quality does not harm consumers.
Economical.

8. Chemical Preservation
Chemical preservatives are bacteriostatic or fungistatic.
Some of the chemical preservatives for meat are: salt, nitrite, nitrate, sorbic acid, sugar, sulphur dioxide, propionic acid, and benzoic acid.

9. Curing
Curing is a meat processing by adding various ingredients such as NaCl, sodium nitrite or sodium nitrate, sugar, and spices.
Aims of curing are: (1) getting stable colors, (2)　getting fine aroma, texture and palatability, (3) reducing folding during processing, (4) extending the shelf life of meat products.

10. Ingredients of Curing
Curing ingredients consist of: salt, sugar, nitrite, or nitrate.
Additional curing ingredients are: phosphate, spices, bicarbonate, sodium erythorbate, sodium ascorbate, potassium sorbate, hydrolyzed vegetable proteins, and monosodium glutamate.

11. Meat Smoking
Smoking is meat preservation by using wood smoke in the form of natural smoke or liquid smoke to meat or meat product.
The purposes of smoking are (1) to get specific flavor, (2) to improve the appearance or color, (3) to extend the shelf life due to its bacteriostatic actions, and (4) to prevent oxidation reaction or as antioxidant.

12. Composition of Wood Smoke
Phenol compounds
Organic acids
Alcohol (methanol)
Carbonyl compounds
Hydrocarbon compounds
Gases (CO2, CO, O2, N2, N2O)

13. References
Aberle, E.D., J.C. Forrest, D.E. Gerrard, E.W. Mills, H.B. Hedrick, M.D. Judge, R.A. Merkel, Principles of Meat Science. 4th ed. Kendall/Hunt Publishing Company, Dubuque, Iowa.
Swatland, H.J., Structure and Development of Meat Animals. Prentice-Hall, Inc., Englewood Cliffs, New Jersey.
Soeparno, Ilmu dan Teknologi Daging. Cetakan ke-6 (Edisi Revisi). Gadjah Mada University Press, Yogyakarta.
Soeparno, Ilmu Nutrisi dan Gizi Daging. Cetakan pertama. Gadjah Mada University Press, Yogyakarta.

14. THANK YOU