Meat Storage and Meat Storage Methods
MEAT STORAGE METHODS
The purpose of the enclosure is to prevent food from spoilage and decomposition. Regardless of the deterioration, microorganisms is one of the most important factors causing deterioration.cMicroorganisms such as bacteria, molds and yeasts can easily grow under suitable conditions.However, in places which are extremely hot or cold, deprived of water and oxygen, they grow very hard in extremely salty and acidic environments.The main purpose of all preservation methods; to make the conditions of reproduction and growth of microorganisms causing food decomposition unfavorable.Main preservation methods for fresh meat and some meat products are as follows.
- Cooling and Freezing
- Heating Or Heat Treatment
- Drying and Concentrating
- Using Chemicals
COOLING AND STORAGE IN COLD
Cooling is applied to meats that will be consumed in a short time. If the meat is cooled according to the technique and kept in the cold, it does not lose its natural condition such as appearance, flavor, color and texture, especially its nutritional values. It is placed as quickly as possible in the cooling tanks set at 6 and -8 ° C and the doors are tightly closed.Immediately thereafter, the temperature of the rooms is set to –3 0 ° C for 12 to 24 hours, humidity is 88-92%, air flows are adjusted to 1-3 m / sec for cattle carcasses and 2-3 m / sec for cattle and sheep carcasses by automatic control systems. With the pre-cooling created in this way, the core temperatures of the carcasses can be reduced to +5 C and even lower in 12 to 24 hours. The factors to be taken into consideration in cooling and preserving the meat in the cooling and cold storage period and efficiency of the cold are as follows;
The number of carcasses, the size of the carcass, the thickness of the carcass shell oil, the temperature of the cooling chambers, the humidity rate, airflow and lighting conditions greatly affect. Carcasses with large build and thick carcass shell oil require quite long pre-cooling for about 72 hours. The cooling capacities of the tanks should be carefully determined according to their size and the number of carcasses to be stored. Instead of a single large tank, several normal size refrigeration units should be constructed and these tanks should be 18-30 meters long, 7.5-15 meters and 4.8 meters high.
The distance between the hanging hooks on the rails and the flooring should be 3.3 meters for cattle carcasses, 2.2 meters for ¼ cattle carcasses, 2.7 meters for calves and pigs, and 2 meters for sheep and goat carcasses. The cooling capacity of the cold rooms should be calculated consciously. For this purpose, 750-880 Kcal / hour of energy is required for cooling a normal sized carcass (290 kg). . Air flow should be provided in the cooling tanks provided that it is not excessive. The airflow is also necessary to accelerate cooling. If the air flow is excessive, it causes weight loss (drying). As a result of excessive drying, the salt concentration on the surface of the carcasses increases. In this case, oxidation and increase the formation of methioglobin causes the color of the meat to darken and deteriorate quickly.
Tags: Technical Information