- "Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats." - "This slows down the decomposition and rancidification process."
Understanding different methods of meat preservation (e.g. curing, smoking, aging) can help in extending the shelf life and enhancing the flavor of meat products.
Safety and sanitation: This encompasses proper meat handling and storage techniques, including the use of personal protective equipment (PPE) and cleaning protocols.
Meat quality and selection: Knowing what to look for when selecting meat is key to producing high-quality, flavorful preserved products.
Curing methods: From dry curing to wet curing, this topic covers the many ways to cure meat to extend its storage life and add flavor.
Smoking techniques: Smoking is a powerful flavoring tool in meat preservation, and different woods and smoking methods can create different flavors.
Sausage making: A staple of meat preservation, sausage making requires knowledge of meat grinding, seasoning, stuffing, and casing.
Jerky making: Jerky is a common portable snack made by drying and seasoning meat, and knowing the proper methods is important for food safety and quality.
Fermentation: Fermenting meat products can create unique flavors and beneficial bacteria, but it requires careful temperature and humidity control.
Dehydration: Dehydrate meat products to prolong their storage life and create concentrated flavors and textures.
Cooking techniques: From oven roasting to smoking, there are various cooking methods that play a role in meat preservation.
Meat aging: Aging meat can create tender, flavorful cuts, but it requires specialized equipment and careful temperature and humidity control.
Packaging and storage: Proper packaging and storage techniques are essential for ensuring that preserved meats stay fresh and safe to eat.
Curing: The process of adding salt, sugar, and other seasonings to meat and then allowing the meat to sit and dry out, resulting in preserved meat.
Smoking: The process of exposing meat to smoke for an extended period, which adds flavor and helps to preserve the meat due to the antiseptic properties of the smoke.
Drying: The process of removing moisture from meat by hanging it in a dry, cool, and ventilated area, which reduces the growth of bacteria and other microorganisms.
Salting: The process of coating meat with salt to draw out moisture, which prevents the growth of bacteria and other microorganisms.
Freezing: The process of keeping meat at a temperature below freezing point to slow down bacterial growth and prevent spoilage.
Canning: The process of cooking meat and then sealing it in airtight containers, which prevents bacterial growth and extends the shelf life of the meat.
Fermenting: The process of adding moisture, salt, and bacteria to meat to promote fermentation, which inhibits bacterial growth and adds flavor.
Pickling: The process of soaking meat in a vinegar or acidic solution, which creates an unfavorable environment for bacteria and extends the shelf life of the meat.
Vacuum Packing: The process of removing all the air from the packaging of the meat, which decreases the chance of bacterial growth and oxidation.
Refrigeration: The process of storing meat at a temperature just above freezing to slow down the growth of bacteria and other microorganisms.
- "By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems." - "Improve food security and nutrition and contribute towards environmental sustainability."
- "Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation."
- "Preserving fruit by turning it into jam, for example, involves boiling, sugaring, and sealing within an airtight jar."
- "Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods."
- "Some methods of food preservation are known to create carcinogens." - "In 2015, the International Agency for Research on Cancer of the World Health Organization classified processed meat—i.e., meat that has undergone salting, curing, fermenting, and smoking—as 'carcinogenic to humans'."
- "By preserving food, food waste can be reduced, which is an important way to... contribute towards environmental sustainability."
- "Improve food security and nutrition."
- "Preserving fruit by turning it into jam... involves boiling, sugaring, and sealing within an airtight jar."
- "By preserving food, food waste can be reduced, which is an important way to decrease production costs."
- "Make food more resistant to microorganism growth and slow the oxidation of fats." - "Slow down the decomposition and rancidification process." - "Inhibit visual deterioration."
- "Boiling (to reduce the fruit's moisture content and to kill bacteria, etc.)"
- "Sugaring (to prevent their re-growth)"
- "Sealing within an airtight jar (to prevent recontamination)"
- "Increase the efficiency of food systems."
- "Improve food security and nutrition."
- "Preserving food includes processes that make food more resistant to microorganism growth."
- "Reduce the environmental impact of food production."
- "Some methods of food preservation are known to create carcinogens."
- "Processed meat—i.e., meat that has undergone salting, curing, fermenting, and smoking—is classified as 'carcinogenic to humans'."