{"id":144,"date":"2018-07-24T08:47:45","date_gmt":"2018-07-24T08:47:45","guid":{"rendered":"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/?post_type=chapter&#038;p=144"},"modified":"2019-05-16T11:26:26","modified_gmt":"2019-05-16T11:26:26","slug":"methods-of-preservation-of-poultry-meat","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/chapter\/methods-of-preservation-of-poultry-meat\/","title":{"rendered":"Methods of preservation of  poultry meat"},"content":{"raw":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/tWjfmMRy7-E\" target=\"_blank\" rel=\"noopener\"><img src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a>\r\n<\/span><\/div>\r\n\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>INTRODUCTION<\/strong>\r\n<ul>\r\n \t<li>Meat is a highly perishable food.<\/li>\r\n \t<li>Susceptible to deterioration by microbial growth, chemical change and breakdown by endogenous enzymes.<\/li>\r\n \t<li>Destroying microbial growth and enzymes using heating procedures (cooking and canning),or removal of water by drying or osmotic control.<\/li>\r\n \t<li>very recently, ionising\u00a0<span style=\"text-align: initial;font-size: 1em\">Use of chemicals to inhibit growth\u00a0 <\/span><span style=\"text-align: initial;font-size: 1em\">radiation.<\/span><\/li>\r\n \t<li>Traditionally drying in wind and sun, salting and smoking to preserve it.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>How to preserve meat<\/em><\/strong>\r\n\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial;font-size: 1em\"><em>Deep freeze<\/em><\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>easiest way to preserve meat for the short term is freezing.<\/li>\r\n \t<li>meat wrapped tightly in foil or in plastic package.<\/li>\r\n<\/ul>\r\n&nbsp;\r\n\r\n<strong><em>Salt<\/em><\/strong>\r\n<ul>\r\n \t<li>used as a means of preserving meat.<\/li>\r\n \t<li>either rubbed on meat or meat is dipped in brine.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Pickle the meat<\/em><\/strong>\r\n<ul>\r\n \t<li>using vinegar and spices<\/li>\r\n \t<li>vinegar keeps parasites and bacteria away for up to six months<\/li>\r\n \t<li>spices add taste to meat.<\/li>\r\n<\/ul>\r\n&nbsp;\r\n\r\n<strong><em>Jerky<\/em><\/strong>\r\n<ul>\r\n \t<li>popular method of preserving meat<\/li>\r\n \t<li>drying out the meat<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n<strong><em>\u00a0<\/em><\/strong>\r\n\r\n<strong><em>Meat preservation:<\/em><\/strong>\r\n<ul>\r\n \t<li>highly perishable due to nearly neutral pH (low acid food)<\/li>\r\n \t<li>high moisture\u00a0 and rich nutrients.<\/li>\r\n \t<li>good source for\u00a0 microbial growth<\/li>\r\n \t<li>various undesirable biochemical reactions leading to its deterioration.<\/li>\r\n \t<li>different procedures employed to stop the undesirable conditions<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Various preservation \u00a0methods:<\/em><\/strong>\r\n\r\n&nbsp;\r\n\r\n1. Chilling \/Refrigeration\r\n\r\n&nbsp;\r\n\r\n2. Freezing\r\n\r\n&nbsp;\r\n\r\n3. Curing\r\n\r\n&nbsp;\r\n\r\n4. Smoking\r\n\r\n&nbsp;\r\n\r\n5. Canning\r\n\r\n&nbsp;\r\n\r\n6. Dehydration\r\n\r\n&nbsp;\r\n\r\n7. Irradiation\r\n\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial;font-size: 1em\"><em>Chilling\/Refrigeration<\/em><\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>widely used method for short term storage<\/li>\r\n \t<li>slows down the microbial growth and enzymatic as well as chemical reactions.<\/li>\r\n \t<li>technique of preservation applied from ancient times<\/li>\r\n \t<li>meat was stored in natural caves where temperatures were relatively low throughout the year.<\/li>\r\n \t<li>Chilling\u00a0 reduces surface temperature<\/li>\r\n \t<li>enhance carcass drying resulting in reduction of microbial growth. \u00d8Critical process in terms of meat hygiene, safety, shelf life,appearance and eating quality.<\/li>\r\n \t<li>temperature for chilling process ranges from1\u00b0C to 4\u00b0C.<\/li>\r\n \t<li>slaughtering and meat cutting carried out under strict hygienic conditions.<\/li>\r\n \t<li>refrigeration begins with chilling of animal carcasses continues through the entire\u00a0 process of\u00a0 holding, cutting, transit, retail display and even in the consumer household before ultimate use.<\/li>\r\n \t<li>relative humidity\u00a0 generally kept 90%<\/li>\r\n \t<li>carcasses first held in chill coolers (15\u00b0C) to remove their body heat<\/li>\r\n \t<li>passed on to holding coolers (5\u00b0C).<\/li>\r\n \t<li>Poultry with high microbial load.<\/li>\r\n \t<li>Care taken during handling to check further microbial contamination.<\/li>\r\n \t<li>Refrigerated temperatures favor the growth of psychrophilic organisms<\/li>\r\n \t<li>Causing spoilage of meat occurs in due course of time.<\/li>\r\n \t<li>fresh meat maintains good condition for a period of 5-7 days at a refrigerated temperature of 4\u00b11\u00b0C.<\/li>\r\n \t<li>Processed\u00a0 meat\u00a0 products\u00a0 are\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 stored\u00a0 under\u00a0 refrigeration\u00a0 have long shelf life as compared to their raw ones.<\/li>\r\n \t<li>Processed products less perishable and life of poultry meat is 3-6 months under refrigerated conditions.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Freezing<\/em><\/strong>\r\n<ul>\r\n \t<li>best and most simple option for preserving poultry.<\/li>\r\n \t<li>process for long term preservation of meat.<\/li>\r\n \t<li>stops the microbial growth and retards the action of enzymes<\/li>\r\n \t<li>retains most of the nutritive value of meat during storage<\/li>\r\n \t<li>little loss of nutrients occur in the drip during thawing process<\/li>\r\n \t<li>Meat wrapped in suitable packaging films before freezing to prevent it from under going freeze burn.<\/li>\r\n \t<li>slow freezing freezes the outer water more quickly as compared to inner water resulting\u00a0 in\u00a0 formation\u00a0 of\u00a0 larger\u00a0 ice\u00a0 crystals\u00a0 damaging\u00a0 the\u00a0 muscle tissue.<\/li>\r\n \t<li>fast freezing,\u00a0 forms various small ice crystals uniformly throughout the tissue.<\/li>\r\n \t<li>drip loss during thawing is low in fast freezing<\/li>\r\n \t<li>small ice crystals also impart it a desired lighter colour as compared to slow frozen meat.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>\u00a0Types of freezers:<\/em><\/strong>\r\n\r\n<\/div>\r\n<div>\r\n\r\n\u00a0 Different\u00a0 freezers are used such as;\r\n<ul>\r\n \t<li>Plate type freezers with\u00a0 temperature -10\u00b0c.<\/li>\r\n \t<li>Blast type freezers with temperature from -10 to -30\u00b0C.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Curing:<\/em><\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>It is a heavy salting age old practice.<\/li>\r\n \t<li>widely used method of preserving meat before the days of refrigeration.<\/li>\r\n \t<li>done for imparting specific flavor and colour development, in addition to preservative effect.<\/li>\r\n \t<li>main ingredients include sodium chloride, sodium nitrite, sodium nitrate and sugar.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<strong style=\"text-align: initial;font-size: 1em\"><em>\u00a0<\/em><\/strong>\r\n\r\n<strong style=\"text-align: initial;font-size: 1em\"><em>Properties of ingredients:<\/em><\/strong>\r\n\r\n<strong style=\"text-align: initial;font-size: 1em\">Sodium chloride \/common salt;<\/strong>\r\n<div>\r\n<ul>\r\n \t<li>inhibits the growth of spoilage bacteria by dehydration and alteration of osmotic pressure<\/li>\r\n \t<li>slows down the action of enzymes.<\/li>\r\n \t<li>reacts with fatty acids to enhance the flavor of the cured products.<\/li>\r\n \t<li>contributes to the tenderness of the product.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Sodium nitrates and nitrite;<\/strong>\r\n<ul>\r\n \t<li>responsible for imparting the attractive cured meat colour and characteristic cured meat flavor.<\/li>\r\n \t<li>Nitrates and nitrites permitted levels ;500 ppm and 200 ppm respectively<\/li>\r\n \t<li>inhibit the growth of a number of bacteria especially Clostridium botulinum.<\/li>\r\n \t<li>also retard the development of rancidity.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Sugar;<\/strong>\r\n<ul>\r\n \t<li>suppresses the harsh hardening effect of salt\u00a0 adds to the flavour development<\/li>\r\n \t<li>also serves as an energy source for nitrate reducing bacteria in the curing solution.<\/li>\r\n \t<li>Mainly sucrose or dextrose used for this purpose<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Smoking:<\/em><\/strong>\r\n<ul>\r\n \t<li>known to man as a preservation for a long time.<\/li>\r\n \t<li>meat is subjected to smoke house, where saw dust or hardwood are subjected to combustion at a temperature of about 300\u00b0C. \u00d8High temperature desirable to minimize the production of carcinogenic compounds.<\/li>\r\n \t<li>Smoke generation accompanied by formation of numerous organic compounds (aldehydes, ketones, organic aicds, phenols etc) and their condensation products.<\/li>\r\n \t<li>Aldehydes and phenols condense to form resins contribute most of the colour of smoked meat products.<\/li>\r\n \t<li>Phenols act as bacteriostatic formal- dehyde as bactericidal compound besides imparting characteristic smoky flavor.<\/li>\r\n \t<li>Preservation also due to surface dehydration, lowering of surface pH and antioxidant property of smoke constituents.<\/li>\r\n \t<li>Curing and smoking of meat are interrelated<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Canning:<\/em><\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>applying heat to sealed food container in order to destroy microorganisms\u00a0 thermal sterilization of a product held in hermetically sealed containers is achieved.<\/li>\r\n \t<li>preserves the sensory attributes such as appearance, flavor and texture to a large extent.<\/li>\r\n \t<li>have a shelf life of atleast 2 years at ambient temperature.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Canning process is performed as;<\/strong>\r\n\r\n&nbsp;\r\n\r\n\u2022 Lean and clean meat taken and mixed with gravy\r\n\r\n\u2022 prepared using condiments, tomatoes, dry spices,and\u00a0 salt in water\r\n\r\n\u2022 cooked for some time so that all the ingredients get properly mixed in the water.\r\n\r\n\u2022 mixture\u00a0 then precooked at 70\u00b0C for 15 minutes.\r\n\r\n<span style=\"text-align: initial;font-size: 1em\">\u2022 filled in cans by leaving proper headspace.<\/span>\r\n\r\n<span style=\"text-align: initial;font-size: 1em\">\u2022 exhausted to remove the air from the container.<\/span>\r\n\r\n<span style=\"text-align: initial;font-size: 1em\">\u2022 seaming is done and then retorting or thermal processing to\u00a0<\/span><span style=\"text-align: initial;font-size: 1em\">achieve sterility.<\/span>\r\n\r\n<span style=\"text-align: initial;font-size: 1em\">\u2022 At last cooling performed followed by storage at cool and dry\u00a0<\/span><span style=\"text-align: initial;font-size: 1em\">place.<\/span>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Dehydration:<\/em><\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>oldest known method of preserving food\u00a0 dried and exposed to a temperature high enough to remove the moisture.<\/li>\r\n \t<li>process of removal of water from meat nutrients making them unavailable to the microorganisms.<\/li>\r\n \t<li>lowers the water activity considerably prevent the growth of spoilage organisms.<\/li>\r\n \t<li>Different drying procedures are employed such as mechanical drying, freeze drying, etc.<\/li>\r\n \t<li>Mechanical involves the passage of hot air with controlled humidity.<\/li>\r\n \t<li>Freeze drying satisfactory process ,due to better reconstitution properties, nutritive quality and acceptability.<\/li>\r\n \t<li>Freeze drying involves removal of water from a food by sublimation keeping it under vacuum and giving a low heat treatment.<\/li>\r\n \t<li>Meat is first frozen at -40 \u00b0C.<\/li>\r\n \t<li>Then dried under vacuum for 9-12 hours at low temperature in plate heat exchangers at 1 to 1.5 mm pressure of mercury.<\/li>\r\n \t<li>Ice crystals get sublimated to water vapour no rise of temperature.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Irradiation:<\/em><\/strong>\r\n<ul>\r\n \t<li>Radiation is the emission and propagation of energy in the material medium.<\/li>\r\n \t<li>works by exposing meat to radiant energ destroys most but not all microorganisms.<\/li>\r\n \t<li>can destroy the microorganisms by fragmenting their DNA molecules causing ionization of inherent water within microorganisms.<\/li>\r\n \t<li>microbial destruction takes place without significantly raising the temperature of food.<\/li>\r\n \t<li>Irradiation referred as cold sterilization.<\/li>\r\n \t<li>Among radiations, alpha and beta-rays are used Gamma radiations produce desired effect only during food irradiation.<\/li>\r\n \t<li>dose of 50-100K rad enhance the shelf-life of fresh meat cuts and poultry products by 19 days dose of 4-5 Mrad\u00a0 can sterilize pork, poultry and fish.<\/li>\r\n \t<li>ultraviolet radiations of 2650A\u00b0 are most bactericidal in nature, dose of 2 - 5 kGy extend the shelf life of poultry stored at 1-3\u00b0C by 8-14 days.<\/li>\r\n<\/ul>\r\n<\/div>\r\n\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>you can view video on Methods of preservation of meat<\/strong><\/td>\r\n<td><a href=\"https:\/\/youtu.be\/tWjfmMRy7-E\" target=\"_blank\" rel=\"noopener\"><img class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Refrences<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Barbut, S. and C. J. Findlay. (1989). Sodium reduction in poultry products: a review. <em>CRC Critical Rev. in Poultry<\/em> <em>Biol<\/em>. 2:59.<\/li>\r\n \t<li>Barat, J. M., Grau, R., Ibanez, J. B., Pagan, M. J., Flores, M., Toldra, F., et al. (2006). Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing\/salting operation. <em style=\"text-align: initial;font-size: 1em\">Meat Science<\/em><span style=\"text-align: initial;font-size: 1em\">, 72(4), 757\u2013765.<\/span><\/li>\r\n \t<li>Hotchkiss, J. H., R. C. Baker and R. A. Qureshi. (1985). Elevated carbon dioxide atmospheres for packaging poultry. II. Effects of chicken quarters and bulk packaging. <em style=\"text-align: initial;font-size: 1em\">Poultry Sci<\/em><span style=\"text-align: initial;font-size: 1em\">. 64:333.<\/span><\/li>\r\n \t<li>Josephson, E. S. (1983). Radapperization of meat, poultry, NAMP. (1999). <em style=\"text-align: initial;font-size: 1em\">The Poultry Buyer Guide<\/em><span style=\"text-align: initial;font-size: 1em\">. North Amer.<\/span><\/li>\r\n \t<li>Meat Processors Assoc., Reston, VA.<\/li>\r\n \t<li>Niemand, J. G., G. A. M. Haauser, I. R. Clark and A. C. Thomas. (1977). <em style=\"text-align: initial;font-size: 1em\">Radiation Processing of Poultry<\/em><span style=\"text-align: initial;font-size: 1em\">. Report PER-16, Atomic Energy Board. Pelindaba, South Africa.<\/span><\/li>\r\n \t<li>Thayer, D. W. (1994). Wholesomeness of irradiated foods.\u00a0<em style=\"text-align: initial;font-size: 1em\">Food Technol<\/em><span style=\"text-align: initial;font-size: 1em\">. 48(5):132.<\/span><\/li>\r\n \t<li>Yun, J., F. Shahidi, L. J. Rubin and L. L. Diosady. (1987). Oxidative stability and flavour acceptability of nitrite-free curing systems. <em style=\"text-align: initial;font-size: 1em\">Can. Inst. Food. Sci. Technol. J<\/em><span style=\"text-align: initial;font-size: 1em\">. 20:246.<\/span><\/li>\r\n<\/ul>\r\n<\/div>","rendered":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/tWjfmMRy7-E\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a><br \/>\n<\/span><\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>INTRODUCTION<\/strong><\/p>\n<ul>\n<li>Meat is a highly perishable food.<\/li>\n<li>Susceptible to deterioration by microbial growth, chemical change and breakdown by endogenous enzymes.<\/li>\n<li>Destroying microbial growth and enzymes using heating procedures (cooking and canning),or removal of water by drying or osmotic control.<\/li>\n<li>very recently, ionising\u00a0<span style=\"text-align: initial;font-size: 1em\">Use of chemicals to inhibit growth\u00a0 <\/span><span style=\"text-align: initial;font-size: 1em\">radiation.<\/span><\/li>\n<li>Traditionally drying in wind and sun, salting and smoking to preserve it.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>How to preserve meat<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial;font-size: 1em\"><em>Deep freeze<\/em><\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>easiest way to preserve meat for the short term is freezing.<\/li>\n<li>meat wrapped tightly in foil or in plastic package.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong><em>Salt<\/em><\/strong><\/p>\n<ul>\n<li>used as a means of preserving meat.<\/li>\n<li>either rubbed on meat or meat is dipped in brine.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Pickle the meat<\/em><\/strong><\/p>\n<ul>\n<li>using vinegar and spices<\/li>\n<li>vinegar keeps parasites and bacteria away for up to six months<\/li>\n<li>spices add taste to meat.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong><em>Jerky<\/em><\/strong><\/p>\n<ul>\n<li>popular method of preserving meat<\/li>\n<li>drying out the meat<\/li>\n<\/ul>\n<\/div>\n<div>\n<p><strong><em>\u00a0<\/em><\/strong><\/p>\n<p><strong><em>Meat preservation:<\/em><\/strong><\/p>\n<ul>\n<li>highly perishable due to nearly neutral pH (low acid food)<\/li>\n<li>high moisture\u00a0 and rich nutrients.<\/li>\n<li>good source for\u00a0 microbial growth<\/li>\n<li>various undesirable biochemical reactions leading to its deterioration.<\/li>\n<li>different procedures employed to stop the undesirable conditions<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Various preservation \u00a0methods:<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>1. Chilling \/Refrigeration<\/p>\n<p>&nbsp;<\/p>\n<p>2. Freezing<\/p>\n<p>&nbsp;<\/p>\n<p>3. Curing<\/p>\n<p>&nbsp;<\/p>\n<p>4. Smoking<\/p>\n<p>&nbsp;<\/p>\n<p>5. Canning<\/p>\n<p>&nbsp;<\/p>\n<p>6. Dehydration<\/p>\n<p>&nbsp;<\/p>\n<p>7. Irradiation<\/p>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial;font-size: 1em\"><em>Chilling\/Refrigeration<\/em><\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>widely used method for short term storage<\/li>\n<li>slows down the microbial growth and enzymatic as well as chemical reactions.<\/li>\n<li>technique of preservation applied from ancient times<\/li>\n<li>meat was stored in natural caves where temperatures were relatively low throughout the year.<\/li>\n<li>Chilling\u00a0 reduces surface temperature<\/li>\n<li>enhance carcass drying resulting in reduction of microbial growth. \u00d8Critical process in terms of meat hygiene, safety, shelf life,appearance and eating quality.<\/li>\n<li>temperature for chilling process ranges from1\u00b0C to 4\u00b0C.<\/li>\n<li>slaughtering and meat cutting carried out under strict hygienic conditions.<\/li>\n<li>refrigeration begins with chilling of animal carcasses continues through the entire\u00a0 process of\u00a0 holding, cutting, transit, retail display and even in the consumer household before ultimate use.<\/li>\n<li>relative humidity\u00a0 generally kept 90%<\/li>\n<li>carcasses first held in chill coolers (15\u00b0C) to remove their body heat<\/li>\n<li>passed on to holding coolers (5\u00b0C).<\/li>\n<li>Poultry with high microbial load.<\/li>\n<li>Care taken during handling to check further microbial contamination.<\/li>\n<li>Refrigerated temperatures favor the growth of psychrophilic organisms<\/li>\n<li>Causing spoilage of meat occurs in due course of time.<\/li>\n<li>fresh meat maintains good condition for a period of 5-7 days at a refrigerated temperature of 4\u00b11\u00b0C.<\/li>\n<li>Processed\u00a0 meat\u00a0 products\u00a0 are\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 stored\u00a0 under\u00a0 refrigeration\u00a0 have long shelf life as compared to their raw ones.<\/li>\n<li>Processed products less perishable and life of poultry meat is 3-6 months under refrigerated conditions.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Freezing<\/em><\/strong><\/p>\n<ul>\n<li>best and most simple option for preserving poultry.<\/li>\n<li>process for long term preservation of meat.<\/li>\n<li>stops the microbial growth and retards the action of enzymes<\/li>\n<li>retains most of the nutritive value of meat during storage<\/li>\n<li>little loss of nutrients occur in the drip during thawing process<\/li>\n<li>Meat wrapped in suitable packaging films before freezing to prevent it from under going freeze burn.<\/li>\n<li>slow freezing freezes the outer water more quickly as compared to inner water resulting\u00a0 in\u00a0 formation\u00a0 of\u00a0 larger\u00a0 ice\u00a0 crystals\u00a0 damaging\u00a0 the\u00a0 muscle tissue.<\/li>\n<li>fast freezing,\u00a0 forms various small ice crystals uniformly throughout the tissue.<\/li>\n<li>drip loss during thawing is low in fast freezing<\/li>\n<li>small ice crystals also impart it a desired lighter colour as compared to slow frozen meat.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>\u00a0Types of freezers:<\/em><\/strong><\/p>\n<\/div>\n<div>\n<p>\u00a0 Different\u00a0 freezers are used such as;<\/p>\n<ul>\n<li>Plate type freezers with\u00a0 temperature -10\u00b0c.<\/li>\n<li>Blast type freezers with temperature from -10 to -30\u00b0C.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Curing:<\/em><\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>It is a heavy salting age old practice.<\/li>\n<li>widely used method of preserving meat before the days of refrigeration.<\/li>\n<li>done for imparting specific flavor and colour development, in addition to preservative effect.<\/li>\n<li>main ingredients include sodium chloride, sodium nitrite, sodium nitrate and sugar.<\/li>\n<\/ul>\n<\/div>\n<p><strong style=\"text-align: initial;font-size: 1em\"><em>\u00a0<\/em><\/strong><\/p>\n<p><strong style=\"text-align: initial;font-size: 1em\"><em>Properties of ingredients:<\/em><\/strong><\/p>\n<p><strong style=\"text-align: initial;font-size: 1em\">Sodium chloride \/common salt;<\/strong><\/p>\n<div>\n<ul>\n<li>inhibits the growth of spoilage bacteria by dehydration and alteration of osmotic pressure<\/li>\n<li>slows down the action of enzymes.<\/li>\n<li>reacts with fatty acids to enhance the flavor of the cured products.<\/li>\n<li>contributes to the tenderness of the product.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Sodium nitrates and nitrite;<\/strong><\/p>\n<ul>\n<li>responsible for imparting the attractive cured meat colour and characteristic cured meat flavor.<\/li>\n<li>Nitrates and nitrites permitted levels ;500 ppm and 200 ppm respectively<\/li>\n<li>inhibit the growth of a number of bacteria especially Clostridium botulinum.<\/li>\n<li>also retard the development of rancidity.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Sugar;<\/strong><\/p>\n<ul>\n<li>suppresses the harsh hardening effect of salt\u00a0 adds to the flavour development<\/li>\n<li>also serves as an energy source for nitrate reducing bacteria in the curing solution.<\/li>\n<li>Mainly sucrose or dextrose used for this purpose<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Smoking:<\/em><\/strong><\/p>\n<ul>\n<li>known to man as a preservation for a long time.<\/li>\n<li>meat is subjected to smoke house, where saw dust or hardwood are subjected to combustion at a temperature of about 300\u00b0C. \u00d8High temperature desirable to minimize the production of carcinogenic compounds.<\/li>\n<li>Smoke generation accompanied by formation of numerous organic compounds (aldehydes, ketones, organic aicds, phenols etc) and their condensation products.<\/li>\n<li>Aldehydes and phenols condense to form resins contribute most of the colour of smoked meat products.<\/li>\n<li>Phenols act as bacteriostatic formal- dehyde as bactericidal compound besides imparting characteristic smoky flavor.<\/li>\n<li>Preservation also due to surface dehydration, lowering of surface pH and antioxidant property of smoke constituents.<\/li>\n<li>Curing and smoking of meat are interrelated<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Canning:<\/em><\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>applying heat to sealed food container in order to destroy microorganisms\u00a0 thermal sterilization of a product held in hermetically sealed containers is achieved.<\/li>\n<li>preserves the sensory attributes such as appearance, flavor and texture to a large extent.<\/li>\n<li>have a shelf life of atleast 2 years at ambient temperature.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Canning process is performed as;<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>\u2022 Lean and clean meat taken and mixed with gravy<\/p>\n<p>\u2022 prepared using condiments, tomatoes, dry spices,and\u00a0 salt in water<\/p>\n<p>\u2022 cooked for some time so that all the ingredients get properly mixed in the water.<\/p>\n<p>\u2022 mixture\u00a0 then precooked at 70\u00b0C for 15 minutes.<\/p>\n<p><span style=\"text-align: initial;font-size: 1em\">\u2022 filled in cans by leaving proper headspace.<\/span><\/p>\n<p><span style=\"text-align: initial;font-size: 1em\">\u2022 exhausted to remove the air from the container.<\/span><\/p>\n<p><span style=\"text-align: initial;font-size: 1em\">\u2022 seaming is done and then retorting or thermal processing to\u00a0<\/span><span style=\"text-align: initial;font-size: 1em\">achieve sterility.<\/span><\/p>\n<p><span style=\"text-align: initial;font-size: 1em\">\u2022 At last cooling performed followed by storage at cool and dry\u00a0<\/span><span style=\"text-align: initial;font-size: 1em\">place.<\/span><\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Dehydration:<\/em><\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>oldest known method of preserving food\u00a0 dried and exposed to a temperature high enough to remove the moisture.<\/li>\n<li>process of removal of water from meat nutrients making them unavailable to the microorganisms.<\/li>\n<li>lowers the water activity considerably prevent the growth of spoilage organisms.<\/li>\n<li>Different drying procedures are employed such as mechanical drying, freeze drying, etc.<\/li>\n<li>Mechanical involves the passage of hot air with controlled humidity.<\/li>\n<li>Freeze drying satisfactory process ,due to better reconstitution properties, nutritive quality and acceptability.<\/li>\n<li>Freeze drying involves removal of water from a food by sublimation keeping it under vacuum and giving a low heat treatment.<\/li>\n<li>Meat is first frozen at -40 \u00b0C.<\/li>\n<li>Then dried under vacuum for 9-12 hours at low temperature in plate heat exchangers at 1 to 1.5 mm pressure of mercury.<\/li>\n<li>Ice crystals get sublimated to water vapour no rise of temperature.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Irradiation:<\/em><\/strong><\/p>\n<ul>\n<li>Radiation is the emission and propagation of energy in the material medium.<\/li>\n<li>works by exposing meat to radiant energ destroys most but not all microorganisms.<\/li>\n<li>can destroy the microorganisms by fragmenting their DNA molecules causing ionization of inherent water within microorganisms.<\/li>\n<li>microbial destruction takes place without significantly raising the temperature of food.<\/li>\n<li>Irradiation referred as cold sterilization.<\/li>\n<li>Among radiations, alpha and beta-rays are used Gamma radiations produce desired effect only during food irradiation.<\/li>\n<li>dose of 50-100K rad enhance the shelf-life of fresh meat cuts and poultry products by 19 days dose of 4-5 Mrad\u00a0 can sterilize pork, poultry and fish.<\/li>\n<li>ultraviolet radiations of 2650A\u00b0 are most bactericidal in nature, dose of 2 &#8211; 5 kGy extend the shelf life of poultry stored at 1-3\u00b0C by 8-14 days.<\/li>\n<\/ul>\n<\/div>\n<table>\n<tbody>\n<tr>\n<td><strong>you can view video on Methods of preservation of meat<\/strong><\/td>\n<td><a href=\"https:\/\/youtu.be\/tWjfmMRy7-E\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Refrences<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Barbut, S. and C. J. Findlay. (1989). Sodium reduction in poultry products: a review. <em>CRC Critical Rev. in Poultry<\/em> <em>Biol<\/em>. 2:59.<\/li>\n<li>Barat, J. M., Grau, R., Ibanez, J. B., Pagan, M. J., Flores, M., Toldra, F., et al. (2006). Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing\/salting operation. <em style=\"text-align: initial;font-size: 1em\">Meat Science<\/em><span style=\"text-align: initial;font-size: 1em\">, 72(4), 757\u2013765.<\/span><\/li>\n<li>Hotchkiss, J. H., R. C. Baker and R. A. Qureshi. (1985). Elevated carbon dioxide atmospheres for packaging poultry. II. Effects of chicken quarters and bulk packaging. <em style=\"text-align: initial;font-size: 1em\">Poultry Sci<\/em><span style=\"text-align: initial;font-size: 1em\">. 64:333.<\/span><\/li>\n<li>Josephson, E. S. (1983). Radapperization of meat, poultry, NAMP. (1999). <em style=\"text-align: initial;font-size: 1em\">The Poultry Buyer Guide<\/em><span style=\"text-align: initial;font-size: 1em\">. North Amer.<\/span><\/li>\n<li>Meat Processors Assoc., Reston, VA.<\/li>\n<li>Niemand, J. G., G. A. M. Haauser, I. R. Clark and A. C. Thomas. (1977). <em style=\"text-align: initial;font-size: 1em\">Radiation Processing of Poultry<\/em><span style=\"text-align: initial;font-size: 1em\">. Report PER-16, Atomic Energy Board. Pelindaba, South Africa.<\/span><\/li>\n<li>Thayer, D. W. (1994). Wholesomeness of irradiated foods.\u00a0<em style=\"text-align: initial;font-size: 1em\">Food Technol<\/em><span style=\"text-align: initial;font-size: 1em\">. 48(5):132.<\/span><\/li>\n<li>Yun, J., F. Shahidi, L. J. Rubin and L. L. Diosady. (1987). Oxidative stability and flavour acceptability of nitrite-free curing systems. <em style=\"text-align: initial;font-size: 1em\">Can. Inst. Food. Sci. Technol. J<\/em><span style=\"text-align: initial;font-size: 1em\">. 20:246.<\/span><\/li>\n<\/ul>\n<\/div>\n","protected":false},"author":2,"menu_order":21,"template":"","meta":{"_acf_changed":false,"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":["insha-rafiq-syed"],"pb_section_license":""},"chapter-type":[],"contributor":[62],"license":[],"class_list":["post-144","chapter","type-chapter","status-publish","hentry","contributor-insha-rafiq-syed"],"part":3,"_links":{"self":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/144","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/users\/2"}],"version-history":[{"count":6,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/144\/revisions"}],"predecessor-version":[{"id":308,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/144\/revisions\/308"}],"part":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/parts\/3"}],"metadata":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/144\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/media?parent=144"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapter-type?post=144"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/contributor?post=144"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/license?post=144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}