Methods of meat preservation pdf

There are two options for pursuing this route with modern technology: a solar dehydrator, or an electric dehydrator. Simple techniques for production of dried meat. Food protection and food preservation have one aim in common they are intended to prevent contamination and spoilage of foods. Many of the methods of food protection and preservation used today are of ancient origin.

Having an understanding of food microbiology as you learned in Study Session 8 is important for food protection and preservation practice. In this study session, you will learn about the principles and methods of food protection and preservation, and also the details of safe ways of food processing and preparation. SAQ Food protection methods are measures taken to protect food from being contaminated by any agent.

All food must be protected at all times during storage and preparation from the following contaminants:. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. If you continue browsing the site, you agree to the use of cookies on this website.

See our User Agreement and Privacy Policy. See our Privacy Policy and User Agreement for details. Published on Nov 15, It was presented by us about meat preservation!!

This can surpass a week for large hams. After rinsing the meat thoroughly, drain it on a mesh screen for 24 hours then refrigerate up to a month. A cured ham is even more delicious after smoking. Unlike other food preservation methods , this one takes a bit more education.

It must be pressure-canned. Both red meat and poultry can be raw-packed or hot-packed pre-cooked then jarred with broth or tomato juice. Always use clean meat from healthy animals. Though meat may be canned with bones included, any scales, fins, viscera, or blood must be removed and washed away. Educate yourself on successful pressure canning. Have your gauge checked at a local cooperative extension office. Follow directions. If jars refuse to seal within a few hours of processing, either refrigerate and eat within a few days or freeze and eat within six months.

Discard if jars have unsealed or have bulging lids. Wipe countertops and equipment with a mixture of bleach and water. Have you wondered why traditional cured or dried meats are usually beef, pork or venison? Chicken and rabbit sausage exist but are rarer. This is because curing and drying came of necessity for larger animals. Perhaps the oldest of meat preservation methods is to simply keep the animal alive until consumption.

Rabbits, chickens, and geese feed a family for one night and can grow to butcher size within a few months. Families living off the grid may be unable to spare the energy necessary to power several freezers so they keep their animals alive until they need them.

Raising smaller, more sustainable animals avoids the problem of finding alternative meat preservation methods for beef or pork. Smaller animals also allow homesteaders to raise more of their own meat without a lot of acreage. Butchering, dressing out, and brining meat takes time. But if electricity and appliances are more limited than feed or grass, keeping the animals alive a little longer can solve a problem of storage space. Which of these meat preservation methods do you use? Your email address will not be published.

What you choose depends on your resources. Buying in bulk saves money. Raising your own animals allows you to obtain meat in ways that uphold your standards. And hunting is a thrilling way to provide for your family. There are different meat preservation methods out there. Some require sophisticated appliances while others are cheaper and easier to store. Using several methods guarantees your food will last through seasons and circumstances.

Freezing is difficult to mess up unless you use the wrong container or forget to plug in the freezer. Whether you purchase meat in bulk, hunt it, or raise it yourself, little work is required to portion the cuts and either wrap them in freezer paper or use freezer-safe bags or containers. Storing in vacuum-sealed bags can double or triple the storage life. Whether you use freezer paper or plastic bags, remove as much air as possible to avoid freezer burn.

Stack meat before it freezes to conserve space. Freezing has downsides. And those downsides can be devastating because when it goes, it all goes at once. Freezers fail. Power goes out. And if your appliance breaks, you may not realize it until brownish red liquid seeps from inside and blowflies congregate around the source of the rancid odor. Many homesteaders learned, the hard way, to never rely solely on a freezer. Free Guide from Harvest Right and learn how to save that money, keep the food almost as nutritious as the fresh state and be prepared at the same time.

Learn about these benefits and more at HarvestRight. Freeze-dried products are considered some of the best survival food and can be arranged so a single meal fits within a Mason jar, ready to be hydrated and cooked. Including meat within the arrangement makes a well-rounded meal, even if times are dire. The easiest way to utilize this meat preservation method is to purchase a freeze-drying unit which does most of the steps for you.

The food is then gradually warmed in this vacuum environment and all the water in the food turns to water vapor and is sucked away. Some of these methods can take over a week and risk freezer-burn but they produce foods which can be stored dry within pantries.

One of the oldest meat preservation methods, drying has been done on flat rocks in the sun, handmade hanging racks, and with electrical appliances.