1. Preserving Red Meat, Poultry, and Fish Food Technology and Safety c 4 A

2. What is Preservation? The use of a process to allow a substance or food to keep its useful properties to a longer than normal period (Seperich, 1998, p. 6) Accomplished by creating an unfavorable environment for the growth of microorganisms, controlling certain enzyme activity within the meat, and prevention of chemical oxidation that leads to rancidity Photo from: http://modernsurvivalblog.com/survival-skills/old-methods-of-meat-preservation/http://modernsurvivalblog.com/survival-skills/old-methods-of-meat-preservation/

3. Why is Preservation Important? Spoilage o The natural decay that occurs due to processes in the meat itself or contamination by and subsequent growth of microorganisms (Cassens,1994, p. 45) o Results in undesirable odors and flavors o Preserving meat slows spoilage What are the most common sources of contamination of fresh meat? What are the most common sources of contamination of cured meat?

4. Methods of Preserving Red Meat, Poultry, & Fish 3 broad categories o Physical Emphasizes the control of temperature and regulation of moisture o Chemical Involves the addition of chemical preservatives o Microbial Focuses on utilizing microorganisms in, on, or added to the meat rather than on external control factors

5. Physical Methods of Preservation Heating/Canning o Pasteurized o Commercially sterile meat product Cooling Freezing Drying o Low-temperature drying o High-temperature drying o Freeze-drying o Salting Irradiation Packaging

6. Chemical Methods of Preservation Curing o Salt o Nitrate and Nitrite o Sugar o Reductants o Spices and Seasonings o Phosphates Smoking Photo from: http://www.saveur.com/article/Travels/A-Guide-to-Spanish-Cured-Meatshttp://www.saveur.com/article/Travels/A-Guide-to-Spanish-Cured-Meats

7. Microbial Methods of Preservation Competition Fermentation o 2 types of fermented meat products Dry Semi-dry

8. Selecting a Preservation Method Factors to consider when selecting a preservation method: o The method should be practical and usable o The method should not make the product unpalatable or worsen its appearance o The method must not in any way harm consumers

9. References Cassens, R. G. (1994). Meat preservation: Preventing losses and assuring safety. Trumbull, CT: Food & Nutrition Press, Inc. Romans, J. R., Costello, W. J., Carlson, C. W., Greaser, M. L., & Jones, K. W. (2001). The meat we eat (14 th ed.). Danville, IL: Interstate Publishers, Inc. Seperich, G. J. (1998). Food science and safety. Danville, IL: Interstate Publishers, Inc. Zhou, G. H., XU, X. L., & Liu, Y. (2010). Preservation technologies for fresh meat – A review. Meat Science, 86(1), 119-128.

10. This presentation was developed in partial fulfilment of the Texas Education Agency Educational Excellence Project. © Texas Education Agency, 2014 Preserving Red Meat, Poultry, and Fish Food Technology and Safety