Preservation of Meat and Poultry Products

Description

Meat and poultry can be preserved for longer-term storage through canning, drying, or freezing. Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. There are various methods of preservation chilling, freezing, curing, smoking, dehydration, canning, radiation preservation etc. Meat preservation not only adds to the life of the meat, but in certain preservation processes flavour is added as well. For example, smoking a piece of meat to preserve it lends a quality of richness that a meat that has not been smoked will not have. Smoked bacon is enjoyed by many and chosen simply because of its taste. Different types of woods add different flavours to the meat. Preserving meat with salt and spices will also tend to enhance the flavour of the meat. Meat and poultry can be preserved for longer-term storage through canning, drying, or freezing. Whether it is game from a recent hunt or product bought on sale from the store, these preservation techniques provide the opportunity to safely consume these meat and poultry products well beyond the time they were harvested. Poultry can be preserved by canning, chilling, freezing and curing. The present book contains various processes of meat and poultry preservation. All the entrepreneurs, technocrats, persons evolved in meat and poultry processing will be benefited from this book.