Preservation and Storage

Meat preservation helps to control spoilage by inhibiting the growth of microorganisms, slowing enzymatic activity, and preventing the oxidation of fatty acids that promote rancidity.

There are many factors affecting the length of time meat products can be stored while maintaining product safety and quality. The physical state of meat plays a role in the number of microorganisms that can grow on meat. For example, grinding meat increases the surface area, releases moisture and nutrients from the muscle fibres, and distributes surface microorganisms throughout the meat. Chemical properties of meat, such as pH and moisture content, affect the ability of microorganisms to grow on meat. Natural protective tissues (fat or skin) can prevent microbial contamination, dehydration, or other undesirable changes. Covering meats with paper or protective plastic films prevents excessive moisture loss and microbial contamination.

Cold storage. Temperature is the most important factor influencing bacterial growth. Pathogenic bacteria do not grow well at temperatures under 3° С. Therefore, meat should be stored at temperatures that are as cold as possible. Refrigerated storage is the most common method of meat preservation. The typical refrigerated storage life for fresh meats is 5 to 7 days.

Freezer storage is an excellent method of meat preservation. It is important to wrap frozen meats closely in packaging that limits air contact with the meat in order to prevent moisture loss during storage. The length of time meats are held at frozen storage also determines product quality. Under typical freezer storage of -18° С beef can be stored for 6 to 12 months, lamb for 6 to 9 months, pork for 6 months, and sausage products for 2 months.

Vacuum packaging. Oxygen is required for many bacteria to grow. For this reason most meats are vacuum-packaged, which extends the storage life under refrigerated conditions to approximately 100 days. In addition, vacuum packaging minimizes the oxidation of unsaturated fatty acids and slows the development of rancid meat.

Canning. The second most common method of meat preservation is canning. Canning involves sealing meat in a container and then heating it to destroy all microorganisms capable of food spoilage. Under normal conditions canned products can safely be stored at room temperature indefinitely. However, certain quality concerns can make producers or sellers recommend an optimal "sell by" date.

Drying. Drying is another common method of meat preservation. Drying removes moisture from meat products so that microorganisms cannot grow. Dry sausages, freeze-dried meats, and jerky products are all examples of dried meats capable of being stored at room temperature without rapid spoilage.

Curing and smoking. Meat curing and smoking are two of the oldest methods of meat preservation. They not only improve the safety and shelf life of meat products but also enhance the colour and flavour. Smoking of meat decreases the available moisture on the surface of meat products, preventing microbial growth and spoilage. Meat curing, as commonly performed in products such as ham or sausage, involves the addition of mixtures containing salt, nitrite, and other preservatives.

Salt decreases the moisture in meats available to spoilage microorganisms. Nitrite prevents microorganisms from growing and retards rancidity in meats. Nitrite also produces the pink colour associated with cured products.

III. Answer the questions.

1. What is the reason of meat preservation?

2. What are the factors affecting the length of meat product storage?

3. What is the most important factor influencing bacterial growth?

4. Why should meat be stored at low temperatures?

5. How long can meat be stored at -18° С?

6. Why is meat vacuum-packaged?

7. What does canning consist of?

8. What does drying do?

9. What are the oldest methods of meat preservation?

10. What do curing and smoking do?

IV. Find the English equivalents in the text.

Контролировать порчу; способствовать прогорклости; факторы, влияющие на длительность; увеличивать поверхностную область; предотвращать излишние потери влаги; влияющий на рост бактерий; наиболее распространенный метод; определять качество продукта; увеличивать время хранения; при нормальных условиях; удалять влагу из мясных продуктов; улучшать безопасность и срок годности; усиливать цвет и вкус.

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