MeatPreservation                                  Why Preserve Meat???
                                                                • Delays product spoilage
                                                                • Extends life of the product
                                                                • Improves product quality
               By: Ryan Timm
                    Types of Preservation                                     Freezing
                           Techniques
                • Freezing                                      • Optimum temperature (0°F or lower)
                • Cooking                                       • Works by completely stopping enzyme 
                • Dehydration                                    activity & inhibiting spoilage 
                • Chemical                                       microorganisms
                • Fermentation                                        9Bacteria
                • Irradiation                                         9Yeasts
                                                                      9Molds
                            Freezing                                 How long with frozen 
                                                                            meat last?
              • REMEMBER:  Thaw meat at                        • Beef – 12 months   •Pork - 6 months
                refrigeration temps or in the microwave
              • DO NOT THAW AT ROOM TEMPS
                                                                • Lamb – 6-9        • Poultry – 3-6 
                                                                 months              months
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                              Cooking                                    Pasteurized Cooking
                 • Works by heating products to high              • Products are cooked to 150-170°F
                   temperatures to kill 
                   microorganisms                                 • Kills most (but not all) microorganisms
                 • 2 types of cooking                             • Product must be REFRIGERATED
                   –Pasteurization
                   –Sterilization                                 • Example: “Hotdogs”
                       Sterilized Cooking                                     Dehydration
               • Products cooked under pressure to                 • Oldest forms of preserving meat
                 250°F
               • All microorganisms killed
                                                                   • Works by removing water from the 
               • Products are shelf stable                           product
                                                                      –water is required by all microorganisms 
               • Example:  Canned Hams                                 to grow     NO WATER = NO GROWTH
                           Dehydration
                                                                                Chemical
                 • Dehydrate by air drying, heating,                • Chemicals inhibit microorganism 
                   or freezing                                        growth
                                                                    • Examples
                 • Example: “Beef Jerky”                               –Salt
                                                                       –Sodium Nitrite
                                                                       –Sodium Lactate
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                                                                                      Fermentation
                                 Chemical                                  • Works by changing sugar into acid
                   • Other benefits:                                       • Acid prevents microorganisms from 
                      –Add flavor to the product                            growing
                      –Improve product shelf life 
                      –Develop a pink cured-meat color                     • Tangy flavor and special texture 
                                                                            developed
                   • All Chemicals added to meat are 
                     FDA approved                                          • Example: “Pepperoni”
                               Irradiation                                              Irradiation
               • A new process to make                                    • Reduces spoilage
                 food SAFER!!!!
                                                                          • Irradiated meat is still nutritious
               • Works by exposing 
                 meat to radiant energy                                   • Irradiated meat needs to be COOKED
               • Destroys most (but not                                   • IRRADIATED MEAT IS SAFE TO EAT!!!!
                 all) microorganisms      “Radura” sign on labels
                                Questions
                   • Please contact Dr. Elizabeth Boyle 
                     or Ryan Timm at (785)532-1247
                     email: lboyle@oznet.ksu.edu
                             rtimm@oznet.ksu.edu
                                      OR
                   • Call your county extension office
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